Posts Tagged With: Dutch oven

Jack Daniel’s Peach Cobbler, its a winner!

IMG_1794This is a very easy recipe and it is excellent. I have entered it in three cook-offs and it has won all three. Two times I have cooked in a dutch oven and once in my oven in the BBQ trailer. I am going to give instructions for the oven. I  know you dutch oven enthusiast will know how to adjust. A simple pie crust is easy enough to make or you can use premade crust from your local grocer. I encourage you to give it a try you will love it.


1. 2 1/2 lbs     frozen peaches (I buy 5lb bags that I get at our local HEB) so I use 1/2 bag

2. 2 cups        sugar

3. 1/4 cup      flour

4. 1/3 cup      cinnamon with sugar

5. 1/4             juice of a lemon

5. 3                premade pie crust or two large homemade crust

6. 1/4 cup    butter

7. 1/4 cup     Jack Daniel’s


1. In a bowl add thawed peaches, sugar and flour(mix the sugar and flour before adding to the peaches) and Jack Daniel’s allow time for the peaches to render their juices, stir occasionally.

2. Grease a baking dish with shortening,  9X13 sheet pan or a half hotel pan.

3. Line the pan with crust.

4. Add lemon juice and about half of the cinnamon mixture and stir into the peaches.

5. Fill the crust with the peach mixture.

6. Cover the fruit with the remaining crust.

7 With a sharp knife slice the top of the crust to release steam.

8. Sprinkle cinnamon over the top of the crust and place butter pats on top of the crust.

9. Place the cobbler into a preheated 350 degree oven and bake for 45 minutes. The crust should be golden brown and the juices should be bubbling thru the crust.

Categories: Dessert, Texas Style Cuisine, Uncategorized | Tags: , , , , , | Leave a comment

Alpine Cowboy Gathering

West Texas Sunset

Libby and I headed out west to see the boy and enjoy time with friends. The drive was excellent, a beautiful day for the 350 miles out to Alpine. We hit town about 3:30 and went straight to the football field to catch some of the teams workout. When that was finished we greeted John, his friends and a couple of the coaches. We headed to check in at the motel and John headed home to clean up. We had reservations at The Reata for 5:30. now for y’all that have not heard of it is the claim to fame for Grady Spears. Grady is the author of a series of cookbooks on Cowboy Cooking, the most popular I would say is Cowboy in the Kitchen. Now last time we were there I was less than impressed, but this time it was excellent. Sorry for no pictures at the Reata, I was so excited about seeing the boy and celebrating his 21st, which was last Friday, I forgot all about it. The place was packed and we sat out on the patio. It is still a little cool out but with the help of a nice fire and some propane heaters we had a wonderful time. We started out our meal with some bacon wrapped shrimp, served with pico and onion jam. John ordered a New York strip with mashed potatoes and fresh green beans, Libby got the chicken fried chicken with he same sides and I got the carne asada and enchiladas served with rice and beans. The food and service were excellent and we had a wonderful time.

Jeff Gore and some of his family were in for the weekend also, Jeff was performing at the Cowboy Gathering. So we met up with them and had a great visit and we decided to meet at 7:30 the next morning for a chuckwagon breakfast. Saturday started with a beautiful sunrise and a cool temperature of 34 degrees. Jeff, Libby and I were the only ones to wake and make the breakfast. The chuckwagon folks were serving scrambled eggs, biscuits and sausage gravy along with some stout coffee.

One of our host with a big pot of coffee

Might not be gourmet but it's good

Jeff at the campfire getting a coffee refill

A couple of the dutch ovens our breakfast was cooked in

After breakfast Jeff headed to pick up his family and get ready for his performance, Libby and I headed downtown to the Grandada to look over the items in the auction, that was supporting the Museum of the Big Bend. There were many nice items but nothing that got us really excited so we headed down the street to some of the shops on the main drag of Alpine. After picking up John we headed to the Cowboy Grill a new place out on the Marfa highway for burgers. We had a nice meal, then headed to the campus of Sul Ross for some of the cowboy entertainment.

Jeff performing in the University Center

John wanted to have supper at his house instead of going out. So we headed to the grocery store and picked up some supplies for the evening meal. Libby grabbed items for baked potatoes and green bean casserole. John and I went to the meat section and picked up 10 T-bones and 4 New York strips. I had brought some stuffed jalepenos and roasted corn and poblano salsa with me. So we got to John’s and started cooking. Well actuallyl we started cleaning the kitchen so we could cook. John had invited a few of his friends, Jeff Gore brought his family over along with Robert Barge so we started the fires outside and the ladies got going in the kitchen.

Starting the fire in the Texas Hibachi, a barrel grill

The steaks seasoned up and waiting on the grill

Steak Rub

  • Kosher Salt
  • Course Ground Black Pepper
  • Dark Brown Sugar

Steaks are ready and so is the crowd

Rob looks happy

Earnest with a full plate

John enjoying his birthday dinner with friends and family

Saturday finished great. Libby and I headed to the motel, so did Jeff and his family. Robert headed home and the boys laid back and rested a full belly. We will be up early Sunday for church then lunch and head back to Lytle before to late.

Categories: Appetizers, BBQ, Entrees, Grilling, Hors d'Oeuvres, Texas Style Cuisine | Tags: , , , , , , , , , , , , , , , , , , | 4 Comments


Thanks for dropping in.  I love cooking and love sharing with friends. Not only the food but also the adventure of preparing and serving it. My favorite style of cooking is what I call Texican. It is a combination of cooking styles found in and around south Texas. It’s not really Mexican and not really South Western it is the cuisine of Texas, so I call it Texican. I may cook it in the kitchen, over an open fire, in the BBQ pit or in a dutch oven. I hope you enjoy following me on my trip around the foods of our great state. Texican is my favorite style to cook, but my favorite dish is spaghetti, my favorite food group is seafood and I never pass up a nice pot of chicken and dumplings, rolled out not dropped dumplings. So as you can see this adventure will be as diverse as the great state I have the privilege of living in.

Categories: Texas Style Cuisine | Tags: , , , , | 5 Comments

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