The Texas cattle industry provides high-quality beef to consumers.
‘Two’ Good Chili
By Kelly Bogard From a very young age, I remember spending most of my free time in the kitchen. Whether it was prepping stuff for my mom or helping my dad cook breakfast, I have very fond memories of growing up with food. My first attempts to cook on my own started with a kid's [...]
Cook mine, please!
By Gene Hall I think I’ve uncovered a disturbing trend. I go to a lot of luncheons and dinners. Sometimes there is a fine cut of steak at these events—my favorite. However, I’m starting to wonder, does anyone actually cook a steak at these events anymore? When it comes to steak, I am a “medium” [...]
This summer calls for more meat
By Nathan Smith Can you smell that? It's the unmistakable aroma of the 2012 grilling season. With another Memorial Day in the books, the summer is off to a running start with the return of hot temperatures and cookouts. Grills across the country are being cleaned, charcoal and wood stocked and refrigerators filled in preparation for the [...]
‘Meat glue’ in your Memorial Day steak?
By Amanda Hill Are you worried about "meat glue?" At first blush, we revert back to that kid in elementary art class, snacking from the Elmer's bottle—gross. The media would have you believe we're eating the same thing in "meat glue." But, as some irresponsible reporters tend to do, they've given an unappetizing name to a safe [...]
Ode to the pits
By Nathan Smith Last Saturday, I found myself in Llano, Texas. When driving through Llano, it’s almost a sin for a devout Texas barbecue disciple to drive past Cooper's Old Time Pit barbecue without paying homage to the great, above-ground smoking pits. I stopped and was not disappointed. While enjoying the delicious brisket, red beans and [...]
