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Posted via web from Susie Blackmon’s Posterous

One of the cookbooks I have carried around for many years is “Cowboy Cooking” which is comprised of recipes from the Cowboy Artists of America. Who wouldn’t love a Bald-Faced Sandwich, a Cowpoke Sandwich, or some Cow-Chip Cookies? Many of the recipes can be cooked over a campfire too, which could come in handy when I finally move into an Airstream.

The Texas Cowboy Kitchen: Recipes from the Chisholm Club, is another favorite … by Grady Spears, who also wrote  A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos. Here is a link to all 8 Grady Spears’ cookbooks.

Wondering how to cook those ‘mountain oysters?’ Cowboy Tendergroins! After castrating your bull calves, take their ‘oysters’ (approximately 6 per person), clean them down to the membrane, throw them in a hot griddle or skillet coated with some Mazola oil, season with a little garlic salt to taste, and cook them until they pop open. Serve hot!