Char-Grilled Texas T-Bone with Caciotta Cheese Enchiladas

Where's the beef? If you ask cowboy-turned-chef Grady Spears, he'll tell you it's deep in the heart of Texas. Born and raised in Texas, Spears worked as a cattle broker before taking restaurant jobs that led to his new calling as a chef. In 1998, his book A Cowboy in the Kitchen was released. It became a best seller. Spears loves barbecue as much as the next Texan, but he never thought he'd be cooking it for a living. He once said, "Back when I was punching cows, if you'd told me I was going...Full Story
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