In deciding to write this cookbook, I wanted to share my love for Texas barbecue and for grilling, roasting, pan-searing, and braising all cuts of beef. And I wanted to find a chef who could express and communicate the authentic southwestern and Mexican style of grilled-over-fire beef dishes of South Texas. I was fortunate to be able to enlist Cristobal Vazquez (“Chef Cris”), executive chef at the Rangers Ballpark in Arlington. The recipes we came up with are in some ways just the starting point on a journey of southwestern flavor: our goal is to liberate any chef to make good choices based on personal preferences, what’s in the pantry, what’s within the budget, and who is on the guest list for brunch, lunch, or dinner.

We worked together to create some seventy-five recipes that express my love of beef and cooking over fire in the great outdoors, and my passion for sharing these special dishes with friends and family.

Y’all enjoy!