When it comes to cooking meat the cowboy way, no one does it quite like Grady Spears—or as we like to call him, the Cowboy Cook.
Grady is more than just a skilled chef. He’s an author, restaurant owner, and a true Texas original whose passion for open-flame cooking and bold flavors has made him a standout authority in cowboy cuisine. From chuckwagon classics to ranch-style feasts, his recipes tell the story of the land, the lifestyle, and the love of a good meal shared outdoors.
Watch Grady’s beef breakdown on Instagram
In this video, Grady gives us a quick masterclass on three popular cuts of beef, showing how to elevate each one using brown sugar and high heat to create that perfect bark—crusty on the outside, juicy and flavorful on the inside. It’s a technique that highlights both simplicity and skill, capturing the essence of cowboy cooking.
Want more tips from the cowboy kitchen? Be sure to follow him at @gradyspears for recipes, techniques, and inspiration straight from the fire pit.
Takeaway:
Cooking like a cowboy isn’t just about meat—it’s about tradition, storytelling, and doing things right. Whether you’re on the ranch or in your backyard, Grady’s methods bring out the best in every cut, proving that great food and great company never go out of style.
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