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Tex Mex Breakfast Burritos with Granger Smith
7K views
Aug 23, 2023
Printable recipes below! Today we're inviting musical guest Granger Smith into camp to whip up some breakfast burritos. Don't miss out on upcoming events and more recipes. Sign up for our monthly email newsletter: https://kentrollins.com/email-sign-up/ Keep an eye on Granger's YouTube page for the upcoming music video Holler releasing March 29th: youtube.com/grangersmithmusic Used in this video: Cowboy Hash Knife: https://bit.ly/2HuGh9P Mesquite seasoning: https://bit.ly/2HuGh9P 10-inch Lodge Dutch oven: https://amzn.to/2T55AAU 12-inch Lodge Dutch oven: https://amzn.to/2BJWxzr Cowboy Aprons: https://bit.ly/2HuGh9P Long spatula: https://amzn.to/2HHQIWX ====================
View Video Transcript
0:00
Hey, this week's episode's a little something different
0:02
We got the wagon loaded and we're headed down to Central Texas to do some cooking
0:06
Got my good friend, country music star, Granger Smith. We're gonna fix a Tex-Mex breakfast burrito two ways
0:13
So y'all better hop on board or show up, cause you're gonna wanna see this one for sure
0:17
Hey, thank y'all for stopping by, and what a beautiful day the Lord has made today
0:32
My name is Kent Rollins, and what do we do? A whole lot of cowboy cooking, and we got a special today
0:38
Things are good. I have two very special guests. One is my good friend, Granger Smith
0:43
Come on in here, Granger, my friend. Yes, sir. Now, folks, I want to tell you about old Granger. He is a Texas born and bred country singer, songwriter, playing to sold out shows all across America
0:52
And he was kind enough to show up today. He's like my kind of people. And that's what we're after
0:57
And the good world could use a whole lot more of you, my friend, because you spread a message out there that's true with hope, love and faith
1:04
And our other really special guest, Bertha, is here. Y'all been asking where is Bertha
1:11
She was on sabbatical in the barn, saving up for warmer times
1:15
So we are glad you joined us, and we are in a little different location this week
1:19
We are. It's across to Weir, Texas. Yes, sir. All right. So this is a- Middle of nowhere, Texas
1:24
Hey, it's just right. So we're going to get a little inspired today to do something like I would call maybe so
1:29
a Tex-Mex Grab and Go Breakfast Special. And everything that we use, as always, will be listed in the little description down below
1:38
Without further ado, Shannon, can we go to the next one? Let's go. Okay. so you know that was perfect yeah we down here in y'all's country we are and they a lot of deer
1:51
run around in y'all's country there are and i get a lot of people asking me do a recipe with venison
1:56
and i'm so proud you done brought us some what what what cut of meat did you bring us here that
2:00
is the backstrap the best part of the deer oh it is that it is what you call the tenderest
2:05
the tastiest thing we just got a little hot oil here very little skimming little deal you're gonna
2:11
have to stir pretty rapidly because Bertha will talk to you. In fact, we'll slow Bertha
2:18
down just a little. That's that knob right there. Yes. Sometimes you can't see what's in there for the smoke. Know what I mean
2:30
I hear ya. Now we're going to make this a, do this little grab and grow, that's a hard word for me to
2:36
say. Grab and go Texas special here, a little Tex-Mix. We're going to do two different
2:41
It's my favorite I have at my house, by the way. It is good stuff
2:45
So we're gonna make this a little more Mexican traditional with our spices, we'll have a little of our mesquite seasoning
2:51
a little bit of cumin, a little bit of oregano. How much did you put right there
2:58
That is what you call 1 4th of 1 4th of a teaspoon. Oh, got it. I mean, it is on the money
3:03
Is it just right? It is the just right amount. A little bit of garlic
3:09
a little bit of garlic, season it well, just brown it just enough that it can stay there
3:14
because it will get cooked again. You remember the Vege Yes sir That is This is it This is it
3:29
Well, my friend, thank you for cutting them up. Why are the seeds still in there
3:34
Hey, you like stuff to bite back, don't you? That's right. I do
3:38
Now we left just a little bit of that meat grease that we fried them little pieces of venison in, because we've got to have a little something to..
3:43
The correct word would be sauté. So, that's French. Me and you are cooking a lot of French cuisine
3:49
Yes, sir. Just one whole onion. There was, what, two Anaheim peppers? Three
3:57
Do you remember? It was three. A couple. It was three. A couple, two or three
4:02
And then a jalapeno. It was just the right amount. Yes, it was, my friend. Them get softened up really good
4:07
It won't take them chilies long, because they've already been blistered. But that onion hasn't, so then we'll throw this deer meat
4:12
that's got the chili seasoning on it. seasoning on it back in there and then it's nearly time to put the creation together. Alright
4:20
An adjustable knob now with this trivet to where we raised it up. That's a medium
4:25
That is a medium. There's high and then there's medium high and then there's hell for hot
4:29
Alright brother, since we're doing two versions of this here, I've got to save a little of
4:35
this for our other conversion we're doing so I'm just going to steal some of that from you
4:41
Two versions, but can we eat both of them at the same time? We're going to, yes we can. Now we're going to go ahead and mix this venison back strap back in here that's got our chili
4:48
seasoning on it. And I'll let you go ahead and give that a good stir in so it can incorporate
4:53
That smells good. Yes, it smells like it might be good enough to eat. You know it? Mm-hmm. Cackleberries. Okay
5:00
Some otherwise known as rooster bullet. Rooster bullet. Yes. But we need four of them in there and we'll scramble them up good
5:07
Go ahead and stir them, my friend. Without the shell. Well, brother, I think you done done a really good job there
5:19
Them cackleberries and all that gets fit to eat. So if you don't grab that glove, let you set it off and we'll cover that eye just a tad
5:26
We'll go ahead and do this other version of meat. And we'll let that oil get hot
5:32
Stick your finger in there, brother, and see if that's hot, okay? We're pretty close, but when that flyer will sizzle, we pretty close
5:41
When you're deep frying something you want to run, try to run 350 anywhere along in there. And they've seen us a while ago
5:46
You mixed us up some buttermilk, cornstarch, and some bacon powder. Cornstarch in the buttermilk is going to help that crust get a little extra pop
5:56
Sure, the bacon soda will do. I mean, the bacon powder did that, but cornstarch helps it stick, but also makes that crust sort of rise up
6:02
Okay. It is a good thing to know. Good. I've never done that before. And it's also good for galding. You knew that, didn't you
6:07
Oh, yeah, sorry. Did you get one of them? Oh, that's one of them
6:13
Yes, sir. I have a short-term memory. I'm going to give it a little bit of our original seasoning
6:21
With it, let that venison, I love to let venison soak in a little buttermilk if I can before you cook it
6:27
I've even done it overnight if it's like a tougher cut, you know, it comes off the ham or something
6:31
But this being backstrap, a man can chew this right easy. He can
6:35
Then all we got is a little seasoned flyer over here. Just got our seasoning in it a little bit of cornstarch and a little bit of bacon How much was that again A little bit A little bit A little bit So we got them right out of this buttermilk shake that excess flour off there and we
6:51
see does it sizzle, and it does. This is an important job I'm doing here
6:57
Yes, it is, brother, and I appreciate it. I'm not ambidextrous, so you're helping me out a great deal, know what I mean
7:03
You'll find out in this business you just need about six more hands, and in the summertime
7:07
you need a whole lot longer tongs, that's what you got. That's always important in life, longer tongs
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It is that, brother. Throwing a catchphrase. Longer tongs. We're just gonna roll them around there
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You may have to turn them over unless you're in a really deep, deep fryer. I'd rather deep fry anything
7:25
that I'm gonna chicken fry versus pan fry, because it's gonna make a better crust
7:29
I could eat that, couldn't you? Oh, I could. I was making these homemade flour tortillas this morning
7:35
So we first gotta have, you know Shannon made those. Yes, she did
7:39
We'll give her credit. She is very good. Give her credit. Behind the camera, Shannon
7:43
We gotta have a little cheese so everything is gonna stay together
7:47
This is gonna sort of end up sort of like a quesadilla, but not. It is close
7:51
In Oklahoma, y'all call that quesadilla? Yeah, it's pretty close with armadilla
7:55
Yeah, that's right. So we'll put a little of this mixture in there
8:01
Tuck and roll method. That's why you can't overcook a tortilla on this deal, so they'll stay together
8:08
It's like you said, that's not a burrito. It's a grab and go
8:12
It's a grab and go. Let me move them out of your way. But don't burn them fingers, them fingers worth money
8:21
I can cook with nubs. Know what I mean? It's called the love tap
8:27
Just give them a good little mash and try not to break too much. We want that to seal good with that cheese that's on the top
8:32
sort of like the concrete that's gonna set this whole deal up. A little bit of some kind of lubricant
8:38
Don't use WD-40 or Trop Arctic, it don't cook well. But I think one of the most important things on this deal is don't overcook your tortillas
8:49
at the first because we need them to be able to stay together
8:54
And while that's going on, we better turn this. Are you an egg flipper
8:58
Aren't we all at some point? Yes. My mother always used to tell me you sure can't break that I mean I
9:08
Can break almost anything it's ready to turn looky there not even a bus did we get
9:18
You're doing good now we got to have a little cheese for this one, too We're gonna start right here if you can go ahead and put that egg that you fried so magnificently
9:27
Yes, sir right here, but first what do we got to have in there with it
9:32
some chicken fried venison. So go ahead and lay me that egg right up there on top
9:38
Looky there. He didn't bust none of it. Shan, this guy is a true egg cook from way back
9:44
And you can eat this any way you like. Some more cheese. I also like to give it some of this homemade green sauce
9:53
that we made. And Shan says pour it where the camera can see it
9:57
Looky there at that browning effect that just took effect Know what I mean Yes sir The best way to eat that right there is just like that right there my friend
10:12
Mmm. That's incredible. Yeah. It's almost a little bit from our neighbors, both of our neighbors, New Mexico
10:21
Yes. There's an egg. There it is. See it there? That's the money shot
10:26
That's the beauty shot. You might even want one of them now. And see the benefits of getting to cook
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You get to eat first. I see you have done mutilated your part of it there
10:40
Yes, sir. So you've tasted that version. So hang on to that just a minute
10:45
And I'll hang on to this one. And let's taste this version and see what happens
10:49
Grab and go. Yes. That venison cooked up so well. It did
10:58
with the cumin and the oregano in there. It's south of the border, and here we are on the north side
11:04
It is good eating, and this will make you do a happy dance
11:08
Don't worry. Happy dance. That's what he sings, and I cook for a living
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because our dancing ain't too much. No, not good. Not good. And check this man out, too, for his singing
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because he is great. I promise you that. That's why I'm here. I don't have to sing for my breakfast
11:29
He does. Well, we're going to be a little bit later in a little music video
11:33
Stay tuned. This isn't all you're going to see from us. We'll be right back
12:27
And I'd like to thank y'all for all stopping by
12:43
It's great for y'all's hospitality to have us down here, friend. We appreciate it, Granger, so much
12:48
But as always, we'd like to thank all them veterans and servicemen and women and all those who have fought and keep that flag above that wagon
12:55
so we could have this freedom to do that. Be sure as always now, hit the like, the share
13:00
Also check out Granger's stuff too. Like I say, Shannon will have the link down there below
13:05
So we appreciate it. Hope you enjoyed something today. Hope you learned something
13:09
Me and Granger did. We learned that we're going to eat. So it is time, brother. Dig in
13:13
Thank y'all so much. God bless you each and everyone. And see you down the Texas Tex-Mex Grabbing Gold Breakfast
13:27
Thank you
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