Welcome to Cowboy Chow.

Cowboy Chow “open range dining” is a concept inspired by chuck wagon cooking, started by a Texas rancher in 1866, Charles Goodnight. Often the cowboys were given tougher cuts of meats which needed long hours of cooking in order to break down the tissue. In order to make the flavor-packed cuts of meat tender enough to eat, chuck wagon cooks would braise the meat for 5-8 hours, cooking it in a flavorful liquid. At Cowboy Chow, this is our favorite preparation of meat.

We take several kinds of delicious proteins and braise them in a variety of diverse liquids. Starting with sautéed onions, carrots, celery, we then add any of the following: Lone Star beer, beef stock, jalapeño juice, tequila, chicken stock, red wine, or bourbon…(and, no, we are not alcoholics, but we do sample from time to time). We then let the meats cook for at least 7 hours. After marinating overnight, we are able to provide these dishes in a number of exciting ways.

We are most proud of our brisket tacos, but also have additional delicious menu items to choose from, including flash fried “ranch cigars” and brisket sloppy Joe’s. Take a look at our menu and I bet you will be wiping drool from your chin. Come and see us soon. We look forward to serving you!