Cowboy Cooking

Rodeo Ribs

February 5, 2012

Rodeo Ribs

Cooking the ribs uncovered helps to thicken the barbeque sauce, which is best if made two days ahead. Cut the ribs into small pieces to they are easy to pick up.


4 Pounds Beef Short Ribs (Cut Into 2 Inch Lengths)

1 ½ Teaspoon Kosher Salt

1 ½ Teaspoon Freshly Ground Pepper

2 Tablespoons Olive Oil

1 Large Onion (Halved Lengthwise & Slivered)

1 Cup Beef Broth

2 Cups Rodeo Barbecue Sauce

Preheat your oven to 350° F. Sprinkle the ribs with the salt and pepper. Heat the olive oil in a Dutch oven or other heavy covered pot over a medium high heat. Brown the ribs well for 8 minutes. Remove the ribs to a plate and set aside. Add the onion to the pot and wilt the onions over a low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onion. Place the pot in the oven and cook, covered for 30 minutes. Add the beef broth and cook covered for 45 minutes longer. Remove from the oven and add 4 ½ cups of the Rodeo Barbecue Sauce. Stir the sauce into the broth and spoon it over the ribs. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and throw away the fat. Serve with extra sauce if you like. Serves 6

Teriyaki Burgers

February 2, 2012

Teriyaki Burgers

If you are tired of the same old burger then try my Teriyaki Burger! You can use bottled Teriyaki Sauce or my homemade recipe. Both ways these burgers are tasty and everyone will love them.


2 Pounds Ground Sirloin

1/3 Cup Plus 2 Tablespoons Teriyaki Sauce

6 Toasted Hamburgers Buns

6 Slices of Cheddar Cheese (Optional)

6 Hamburger Pickles

6 Lettuce Leaves

6 Onion Slices

6 Tomato Slices

½ Cup Mayonnaise

Combine the ground sirloin and 1/3 cup Teriyaki Sauce. Shape into 6 hamburger patties. Grill or broil for 3 minutes on each side. Brush with the remaining 2 tablespoons of the sauce halfway through cooking. If you want to add cheese then place the cheese slices on top of each burger at the end of cooking and let melt under the broiler for 30 seconds. Make sure that the cheese isn’t too thick or it will take too long to melt. Remove burgers from the oven and set aside. Spread both halves of the toasted buns with mayonnaise. Place the pickles, lettuce, burgers, onion and tomato on the bottom halves of the buns and cover with the top halves.

Makes 6 Teriyaki Burgers

Three Bean Chili

February 1, 2012

Three Bean Chili


2 Pounds Ground Sirloin

3 Tablespoons Chili Powder

1 Small Chopped Onion

1 Small Chopped Green Pepper

30 Ounces Tomatoes

15 Ounces Chili Beans

15 Ounces Black Beans

15 Ounces Dark Red Kidney Beans

1 Tablespoon Garlic Salt

Brown the ground sirloin in a large soup pot or Dutch oven. Add the chili powder and mix well. Add the onions and green pepper during the last 2 minutes. Drain off the excess grease. Stir in the beans and tomatoes. Add the garlic salt and stir. Lower the heat to simmer and let cook for 30 minutes. Serves 8

Lamb Stew

January 22, 2012

Lamb Stew

You can vary this stew by changing vegetables and seasonings. Stews are a forgiving food. They are easy going and open to substitution. Stews are a great “make ahead” meal. If you have a busy schedule you can always prepare a stew a day or two in advance of serving. This finished product is always welcome. Be creative and use your favorite vegetables and seasonings.


1 Pound Cubed Lamb

8 Cups Water

1 Cup Chopped Onions

1 Cup Chopped Potatoes

1 Cup Chopped Green Peppers

1 Cup Chopped Tomatoes

1 Cup Chopped Zucchini

1 Cup Chopped Celery

4 Teaspoons Beef Bouillon Granules

1 Teaspoon Mint

1 Teaspoon Lemon Peel

1 Bay Leaf

4 Teaspoons Worcestershire Sauce

Combine the lamb, water, vegetables, bouillon granules, herbs, bay leaf and Worcestershire sauce in a large stock pot. Bring to a boil over a high heat. Reduce the heat and simmer for 2 hours until the meat is tender. Remove the bay leaf and skim off the excess fat. Serve with sourdough bread and you have the best winter meal ever! Serves 4

Homemade Barbecue Sauce

January 21, 2012

Homemade Barbecue Sauce

Why buy bottled barbecue sauce when it’s so easy to make your own?!


2 Strips Chopped Bacon

3 Tablespoons Minced Green Bell Pepper

1 Minced Onion

1 Chopped Garlic Clove

1 Teaspoon Salt

1 Teaspoon Chili Powder

½ Cup Vinegar

½ Cup Packed Brown Sugar

1 Cup Tomato Juice

½ Cup Water

Brown the bacon in a medium saucepan over a medium heat. Add the green peppers, onions, garlic and water. Simmer for 10 minutes. Add the salt, chili powder, vinegar, brown sugar and tomato juice. Cook over a medium low heat for 40 minutes. Makes 1 ½ cups.

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