Cowboy Chow "open range dining" is a concept inspired by chuck wagon cooking, which was started by a Texas rancher in 1866, Charles Goodnight. A chuck wagon was originally a mobile kitchen that carried cooking equipment, and food, also known as “chuck”, for the nomadic workers like cowboys and loggers. Often the cowboys were given the 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 by cooking it in a flavorful liquid. This is our favorite preparation of meat.
We are taking several kinds of delicious proteins and braising them in diverse kinds of liquid. We always start with sautéed onions, carrots, celery. Then we 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 these meats cook for 7 hours. After marinating overnight, we reheat and 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 Dr.
Pepper braised beef ribs 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!