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Steak and Bread Pudding Over the Open Fire! Cooking on a Historic Texas Cattle Ranch
Dec 3, 2025
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Show More Show Less View Video Transcript
0:05
This week we're working for our good
0:06
friends at the JA Ranch right there in
0:08
McLaren, Texas. Home to Charles Goodn
0:10
Night, the man who invented the chuck
0:12
wagon. Hey, but we're going to go in his
0:14
honor and fix some wagon wheel steak.
0:16
Make it oh so tender with some gravy.
0:18
But the best dessert you ever seen, too.
0:20
Bread pudding with a whiskey cream
0:21
sauce. It's hot and it's windy and them
0:24
boys is winning calves this time of
0:26
year. So, I'm going to get the fire
0:27
started.
0:29
[Music]
0:31
My name is cowboy Kent Rollins and I've
0:33
spent my whole life feeding hungry
0:35
cowboys from my chuck wagon. Along with
0:37
my wife Shannon, we make sure we keep
0:39
the recipes simple and the food filling
0:41
because you can't get full on fancy.
0:44
This is Cast Iron Cowboy.
0:48
[Music]
0:50
Hey, this may look a little different,
0:51
but we got something very special for
0:53
y'all. We're sharing an episode from our
0:55
series on the outdoor channel, The
0:57
Castir Iron Cowboy. Later on in this
0:59
episode, I'm going to show you how you
1:01
can get My Outdoor TV for just 99 cents
1:04
a month for 3 months. But let's head on
1:06
out to the Texas panhandle.
1:12
Nestled in the rugged beauty of the
1:13
Paladura Canyon in West Texas, the JA
1:16
Ranch stands as a testament to the
1:18
pioneering spirit of the American West.
1:21
Founded in 1876 by Charles Goodnight and
1:24
John and Cornelia Adair, the JA ranch is
1:26
the oldest privatelyowned cattle ranch
1:29
in the Texas panhandle.
1:32
The ranch has played a crucial role in
1:34
the development of cattle ranching,
1:35
including the invention of something
1:37
close to this cowboy's heart and my
1:39
stomach,
1:41
the Chuck Wagon.
1:47
You know, I think the reason that I got
1:49
in this cuz my mother had taught me to
1:51
cook when I was seven, eight years old.
1:53
I love to be in the kitchen and help
1:55
her. But I got to thinking after I was
1:57
guiding elk hunters that, you know,
1:59
there's a lot of ranches out there need
2:00
a good wagon cook cuz a crew is going to
2:02
work better when they have a good cook.
2:04
So, I thought, you know, I'm going to
2:06
buy a wagon. I'm going to see what
2:07
happens. And, uh, you know, good lord,
2:09
he has blessed me cuz a lot of good
2:11
things have happened.
2:18
Woo. Thank y'all so much for joining us.
2:20
I'm out here in that Texas panhandle and
2:22
I'm telling you, you better put a rock
2:23
in your pocket today. You don't want to
2:24
get blown away cuz we got one of them
2:26
what are called gentle tropical breezes
2:28
here in the Texas panhandle which is
2:30
anywhere from 25 to 40 m an hour. So, if
2:33
you see something flying off the table,
2:34
hey, don't worry about it cuz I ain't
2:36
either. But what are we talking about?
2:37
Hey, wagon wheel steak. Now, an old cook
2:40
told me a long time ago, when you're
2:41
doing a wagon wheel steak, probably what
2:43
you're doing is running them wheels over
2:44
it back and forth just to make it
2:45
tender. No, we not going that far. We're
2:48
not. If you thought we was just going to
2:50
throw some meat on the fire and get it
2:51
over with, you're badly mistaken. You
2:53
are because we've got to have a great
2:55
dessert. Something that has been a
2:57
cowboy favorite for over 35 years when
2:59
I've been cooking on ranches. Bread
3:01
pudding with a whiskey cream sauce, as
3:03
my good friend Chris Morton calls it.
3:05
It's a goes over sauce because that
3:07
stuff goes over everything you've got
3:09
and smoother and Frank Sonatra
3:10
everything ever sang about. So I think
3:12
we'll get started in here. What we're
3:14
talking about is these sirloins and
3:15
they're probably weighing I'd say
3:17
between five and 6 oz a piece but dry
3:20
ingredients is what we really got going
3:22
on here. Flour,
3:24
coarse ground black pepper.
3:27
We got some original seasoning in here
3:30
because we got to season that meat as
3:32
we're going along.
3:34
smoked paprika.
3:38
We're going to sear this meat in a
3:40
little bit of hot oil and then we're
3:42
going to bake it in a Dutch oven till we
3:44
get all that broth in there and all them
3:46
onions. It's going to be singing that
3:47
song and I mean it's going to be dying
3:49
over Matt I'm telling you about. So,
3:51
let's mix this up and I'll meet y'all
3:53
over at Bertha.
3:55
[Applause]
3:59
And what's so unique about this series
4:01
is we get to travel to ranches across
4:03
the United States. not just the Texas
4:05
panhandle to show the families and the
4:07
heritage and the history that they have.
4:08
This isn't just about food. So, here's
4:11
how it works. On your computer or your
4:13
little mobile device, head on over to
4:15
myoutdoortv.com.
4:17
Enter the code cast iron 3 and this will
4:19
get you 3 months of myoutdoor TV for
4:22
just 99 cents a month. You know, you
4:24
can't even buy coffee that cheap. But
4:26
let's get on back to the show.
4:31
There we go, folks. Tonight for supper,
4:34
we've got a wagon wheel steak. It's a
4:36
good sirloin cut, but we're going to
4:37
make it even more tender, simmer it in a
4:39
mushroom gravy. And of course, we're in
4:41
Texas, so we got to do jalapeno poppers,
4:43
but we're going to deep fry them and
4:45
make them an armadillo egg. And then
4:47
finish up with a good bread pudding and
4:48
a whiskey cream sauce. Mage, you hungry,
4:51
buddy? Hope you guys brought your
4:52
appetite. Come on.
4:56
We cook something that is very special
4:58
to me and Shen, and that is wagon wheel
5:00
steak. It's a piece of sirloin, which
5:02
you think might be pretty tough, but
5:04
time we smother that thing with good
5:05
mushroom gravy and we cook it slow in
5:07
that Dutch oven, it's going to be fork
5:09
tender.
5:11
We're going to center these little
5:12
rascals right quick. Just dredge them in
5:14
that flyer mixture that we put together.
5:16
It's just a light coating is all that
5:18
we're after. And I really expect to hear
5:21
that sizzle sound.
5:23
And there it is. One of my favorite
5:25
things to hear. So, we're going to
5:27
dredge all these in here. Get them
5:30
seared up a little and we'll get them in
5:32
that Dutch oven. Get them to bacon.
5:34
Tender morsels of beef they will become.
5:39
When you're cooking with cast iron,
5:43
really it's the best thing in the world
5:44
to cook with because in well seasoned
5:47
cast iron you're getting that flavor
5:48
that cast iron is bringing out too, but
5:50
it's maintaining heat. It's holding
5:53
heat.
5:54
Folks been eating out of these things
5:56
for over 125 years. So, I think if it
5:58
was good enough for them old-timers back
5:59
then, it is sure good enough for us to
6:01
go now. And it will outlast every
6:04
generation we got if we take care of it
6:06
proper.
6:10
You know, it really don't take long to
6:11
sear these. I'd say maybe 2 to 3 minutes
6:13
aside at the most because we're just
6:15
wanting to get some color and some color
6:17
on both sides it is. But when you sear
6:19
it, you lock in the flavor. You help
6:21
lock in that moisture, too. But then
6:23
we're going to finish these up in a
6:24
Dutch oven and bake them for about
6:26
little probably close to an hour. All
6:28
that good mushroom based sauce in there
6:30
and that gravy. I mean, I mean, you get
6:32
you a biscuit and go to town with that.
6:33
It is fine dining.
6:38
[Music]
6:40
You know, for
6:42
17 18 years, I cooked on these ranches
6:45
by myself. To have Shannon coming along
6:48
in the last 14 years, it's been a
6:51
blessing. Well, meat is seared up
6:54
nicely. It is. We got it in that Dutch
6:56
oven. Say, Shen, would you bring me that
6:58
beef broth over there, sugar? And uh
7:00
we'll get this all mixed up in a bowl
7:02
with that mushroom soup and them onions.
7:04
And then I'll get out of your way and
7:06
you can start with your bread pudding.
7:08
I'm going to put me in about three cans
7:10
of mushroom soup because we're feeding
7:12
about 15 16 head tonight. Then I'm going
7:14
add some beef broth, some milk. I'm
7:17
going to go ahead and put some onions.
7:18
Try to get them down there in the bottom
7:20
so we get some of that flavor. That's
7:22
everywhere. So, just get some of them
7:25
slipped down under there and then we'll
7:26
just scatter them out amongst it. Them
7:28
onions are going to cook down, get
7:30
really tender.
7:32
Let me get her up here, Shane. On more
7:34
level ground.
7:37
Give us a gently pour because I'm going
7:39
to try to get some under that bottom so
7:41
it gets under there. So, just give me a
7:43
little old pour really slow through
7:45
there.
7:47
You're talking about one of my favorite
7:48
meals right here. Oh my goodness.
7:51
I mean, it already smells good and we
7:53
haven't even started cooking yet.
7:54
We haven't even started cooking it yet.
7:56
Think that's enough? That's probably a
7:57
good amount.
7:58
That's pretty close to start with.
8:00
But folks, I'm going to go back and
8:01
reseason the top of this before I ever
8:03
seal it up. You've got to have it cuz
8:05
you've got a lot of flavors in there.
8:07
The biggest mistake that people make
8:08
when they're cooking something like this
8:09
is they don't season it enough to start
8:11
with and then everybody's having to
8:13
season it as they're eating. That way,
8:15
you're just saving time. And it's sort
8:18
of like getting down here to the bottom
8:19
of the covers in the winter time. You
8:20
want to make sure that you get everybody
8:22
down in there. I'm going to give this
8:23
kitchen to you.
8:24
Good. I got it.
8:25
I'm going to give this one more little
8:26
dab of seasoning here right on top.
8:28
Okay. Then I'm going to put together
8:29
some bread pudding.
8:30
Hey, I like it. It's getting close to
8:32
supper time.
8:35
[Music]
8:40
Tonight, Shannon and I are making some
8:41
wagon wheel steaks with mushroom gravy,
8:44
armadillo eggs, and some delicious bread
8:46
pudding with a whiskey cream sauce. You
8:49
got it right. It's time to get the
8:51
steaks on the fire.
8:53
[Music]
8:56
Well, Shan, I'm about to about got this
8:58
to where you can have the kitchen,
9:00
sugar.
9:01
Okay,
9:02
we got the lid on that Dutch oven. All
9:04
them wagon wheel steaks is about ready
9:06
to go. They are. And uh won't be long be
9:08
time to cook that bread pudding. But
9:09
hey, who's riding in the count? It's the
9:12
foreman, old Randall Gates. Hey, it's
9:14
been a long time since I got seen. And I
9:16
know what he's come over here for. is
9:17
going to show me that old wagon they got
9:19
up at the JA's that they pulled out so
9:21
many years ago.
9:23
Oh, K.
9:23
What's going on, brother?
9:25
Shan, can you cook that for me?
9:27
You're going to leave me to do the work?
9:28
Yeah. Won't take you but about an hour.
9:30
Me and Randall will be back anyway.
9:36
Oh my gosh. I like to miss that one. I
9:39
mean,
9:40
I'll try to bring him back in one piece.
9:44
[Music]
9:47
You know, the biggest mistake when
9:48
people start cooking in a Dutch oven is
9:50
they put way too many coals under there
9:51
to begin with. Just put coals around the
9:54
outside edge only. And you can always
9:56
add to it or rake it away to make your
9:58
heat more or less, but make sure you
10:00
cover that top because we want a pretty
10:02
even cook top and bottom.
10:09
You know, as me and Randler are riding
10:10
back over to look at that wagon, I think
10:13
of all the hours that I spent in a camp
10:14
by myself. Never did go out there with
10:16
them cowboys when I was a cook. So,
10:18
really, this is a pretty good treat for
10:20
me to get to ride across here and visit
10:22
with a dear old friend about the history
10:24
of this JA ranch. You know, what Good
10:26
Night did to bring it all about. So,
10:28
hey, this is a great thing.
10:32
You know, when we're talking about going
10:33
to the JA ranch, we're talking about
10:35
going back in time and history to me.
10:38
When Goodn Night was sent up there in
10:39
the 1870s to get this ranch started and
10:41
to make it work and he seen how rough
10:43
this country was, he needed a wagon that
10:46
would survive this country. Well, there
10:47
it is, my friend.
10:48
Yes, sir.
10:49
History in the making.
10:52
Charles Goodnight invented the chuck
10:53
wagon in 1866 to feed hungry cowboys
10:56
during the long open range cattle
10:58
drives.
11:00
This is quite the wagon. It's heavy
11:02
duty.
11:02
It was It had to be heavy duty for down
11:04
here for sure.
11:05
I bet it did. This old wagon is it's
11:07
been there. It's done it. Goodn night
11:10
added a chuck box to the back which
11:12
stored cast iron, pots, skillets, and
11:14
food supplies. He also included a
11:16
foldout table for food preparation and a
11:19
water barrel mounted on the side of the
11:20
wagon.
11:25
You know, this was Randall Duck
11:29
original meals on wheels ever built. You
11:31
know, and Charles Goodnight, he knew
11:33
when he was going up them trails taking
11:34
cattle north that he needed something
11:36
like this. And that was an old hospital
11:38
wagon that he had. Right.
11:40
Yes, sir.
11:41
I just wish I could know the stories
11:42
that this old wagon could talk about.
11:44
And as me and Randall let that chuckbox
11:46
lead down and you could see the
11:48
different compartments and the drawers
11:50
and the storage that they had, an old
11:52
shaving kit, a gourd water dipper. You
11:54
know, this old wagon had everything they
11:57
needed. As we go around that back wheel,
11:59
I tell old Randall, I say, "You can tell
12:01
them old fly stakes that they've
12:02
hammered them in the ground many a time
12:04
they have. Look at how flat they are on
12:06
top.
12:07
[Music]
12:09
They ain't no biscuits, but I can tell
12:11
just by looking at the wear on it. It's
12:13
been used for a long, long time. There's
12:15
a little dust in there, but you could
12:17
see how polished that old pot was from
12:20
all the years of use. You take you some
12:23
hot water, clean that thing out, dry it
12:25
out over a fire, reseason it a little,
12:27
that thing will cook you a meal every
12:29
day.
12:30
But it is a very stout old wagon. And uh
12:33
I'm I'm amazed that it's uh in that kind
12:36
of shape. Uh I wouldn't be afraid to
12:38
hook on to it and go.
12:39
No, sir.
12:40
We just better have some horsepower.
12:42
That's a fact,
12:42
my friend. Thank you so much, brother.
12:44
We better I better get back over. Shall
12:46
be wondering what happened. Go to
12:47
cooking supper.
12:48
I don't want to leave Shan over there
12:50
too long by herself. Uh, she's a great
12:52
cook. I know she can get it done, but I
12:54
need to help her out.
12:58
[Music]
12:59
Well, Kent is with Randall. We're going
13:01
to put together the bread pudding, and
13:02
it is the grand finale dessert. And I
13:05
think with bread pudding, you're either
13:06
a big fan or you don't like it at all.
13:08
But if you don't like it, stick with me
13:10
because this recipe is a little
13:11
different. We've got some tips that are
13:13
really going to help. So, I'm going to
13:15
start with
13:17
sugar. Now, we've got a recipe broken
13:19
down for you at home, but since we've
13:21
got a bigger crowd coming tonight, I am
13:24
making this a little bigger. Going to
13:26
add some eggs,
13:30
cinnamon, and nutmeg. Now, here's the
13:33
thing. Nutmeg is great, but it can be
13:35
really overpowering. So, you want to
13:37
start with a little bit first. And we
13:39
can always add it. We're going to taste
13:40
test it in a little bit here, cuz this
13:42
will make or break your bread pudding.
13:47
Now, I'm going to be adding some cow
13:49
juice in here. And like I said, I'm
13:52
going to show you the liquid amount.
13:54
We're looking for because with a lot of
13:55
times with bread pudding, they get too
13:57
soupy to me. And that's what I don't
13:58
like. Little vanilla.
14:04
You're going to start off with your
14:05
whisk. So, let's just get this all
14:07
incorporated.
14:10
Now, at this point, I'm going to add a
14:12
little more liquid. We've got some
14:14
melted butter here.
14:16
[Music]
14:23
All right. Make sure you got that nice
14:24
and smooth. Now, traditionally, a lot of
14:28
bread puddings are made with old
14:29
biscuits. You've laid them out, they're
14:31
crunchy. Not ours.
14:34
The secret is hamburger buns. So, these
14:37
are going to be softer. They're going to
14:39
give you a better texture. It's going to
14:41
be light and fluffy. So, you need to
14:43
give this a try. You're just going to
14:45
bite off little chunks here. Doesn't
14:47
have to be a science. Just get them all
14:50
broken up pretty good. Then we're going
14:52
to go in. We're going to start mashing
14:53
it and get that texture that we want.
14:56
When you can have it this way with fresh
14:58
bread like that that's got some air in
14:59
it. Hey, it is the best dessert.
15:01
A little sweeter on sweeter side, but
15:03
not overwhelming. So, that helps too.
15:06
We're just going to go start
15:07
incorporating this. Kind of mashing a
15:10
little bit.
15:11
We want all of that moisture to soak up
15:14
into those buns.
15:16
Don't pulverize it like so many people
15:18
are. Just get in there and like whip it
15:20
up. And that's when you just get mush.
15:22
Hey, sugar.
15:24
How's it going, darling?
15:25
Good.
15:25
Hey, ma.
15:27
So, once I get it all mixed up, I like
15:29
the texture. Like, it's smooth, not too
15:31
soupy. I I mean like part of my recipe
15:34
for this is I always have to have you
15:35
taste it because you get to a certain
15:37
point in your cooking career, you don't
15:39
trust your own pallet. And so you give
15:41
the final say and then we're good to go.
15:44
You own your money. Yes, ma'am.
15:46
If I had some whiskey cream sauce, you
15:47
wouldn't have to cook it. I just eat it
15:49
like it is.
15:50
Let's get that poured in there. It's
15:51
pretty close to supper time. Cowboys
15:53
going to be showing up. Let's get it
15:54
baked.
15:56
It's my favorite dessert in the whole
15:58
world.
16:00
And look at that. That's a perfect fit.
16:01
Yeah, it is pretty good at 16.
16:03
Okay, so we've got the steak fired up.
16:06
You put some bread on. We put some rolls
16:08
together.
16:09
Are you going to fire this up right now?
16:10
I'll fire it up right now
16:12
and I'll do dishes.
16:13
All right, sure.
16:15
[Music]
16:21
So, you know, you've tasted it. I've
16:23
tasted it. We get it in the Dutch oven.
16:25
Coals around the outside edge, good
16:28
coals on top. And then I'm just waiting
16:31
for that like it'll bake out a little
16:33
bit. Some of that moisture bakes out.
16:35
It's It's really pretty easy, especially
16:36
if you'll keep the coals on the outside
16:38
of the Dutch oven as you're cooking
16:40
them, you know, and and pay attention to
16:41
your heat.
16:44
When you're having bread pudding, you
16:46
got to have a whiskey cream sauce. And
16:48
folks, we got a stick of butter that's
16:50
melted in here. We're going to take us
16:52
some cream. Heavy cream that is. We're
16:54
going to add about I'd say with 15
16:57
people,
16:59
about that much. Now, you don't want
17:02
that butter bulling when you put it in
17:04
there. You want to be able because
17:05
you'll curdle that milk if it's too hot.
17:07
So, that butter is just warmed and
17:08
that's what we're after. We're going to
17:10
put some sugar in there.
17:14
We'll stir that up a little. Let
17:16
everything get blended. And then guess
17:17
what? I'm not asking you to buy the
17:20
cheap whiskey, the plastic bottle
17:21
whiskey. And remember, the whiskey is
17:22
going to boil out. I'd say a four a cup
17:25
would feed about eight. We're going to
17:27
put about a half a cup, which is a
17:29
little more than that right there. So,
17:31
we're in good shape. Give it a stir. Let
17:33
it come to a a pretty good boil. Pull it
17:36
off and let it simmer a minute. Then,
17:37
we'll keep it warm. Serve it over that
17:39
bread pudding.
17:42
[Music]
17:46
I always like to give it a little touch
17:48
around. I can see how it's cooking out.
17:51
We're getting really close. It's also
17:52
going to start pulling away from the
17:54
sides a little bit. That's when I know
17:56
it's pretty close to being done on the
17:57
bottom. I'm going to keep the top heap
17:59
on. Just let it get a good golden brown
18:02
and we'll be ready.
18:08
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18:52
Me and Shan are cooking wagon wheel
18:54
steaks, armadillo eggs, and bread
18:56
pudding with a whiskey cream sauce here
18:58
at the place where the chuck wagon was
18:59
first imagined. The JA ranch has been
19:02
feeding cowboys and growing good beef
19:04
for almost 150 years. It has. And I've
19:06
got some hungry cowboys headed my way.
19:11
We need to check on this wagon wheel
19:13
steak to see if we're getting close to
19:15
being tender. Probably going to have to
19:17
refire it just a little. But you can see
19:19
as we get in here, we still got a little
19:21
simmer going on. I will give you a tip.
19:24
If you're doing this and you're cooking
19:25
in a Dutch oven, watch where you place
19:27
your knee. Hot coals don't feel good.
19:29
So, we're going to see if what this
19:31
looks like. Like just a little because I
19:34
don't expect folks to have to rely on a
19:35
knife too much. So,
19:38
we'll get them to cooking. Hey, we'll
19:40
give them about another 15 minutes. We
19:41
ought to be good to go.
19:53
Let's talk about appetizers. One of my
19:55
favorites, armadillo eggs.
19:59
No, we ain't going out there and picking
20:00
them. You're not going to find them in a
20:01
nest. These are jalapenos, but they're
20:03
different than a popper. First, we're
20:05
going to take them jalapenos, put them
20:07
out there on obera where it's good and
20:08
hot, and we going to blister that skin.
20:10
What are we doing? Softening them
20:12
jalapenos because sure, you want a
20:14
little crunch in there, but I don't want
20:16
them to be just fresh right off the
20:17
vine. I want it to have a little flavor
20:19
that Bertha is going to bring out in
20:20
that heat. So, we get them over, cut us
20:23
a little feed trough in them. We have
20:25
mixed us up some cream cheese, cheddar
20:27
cheese, some roasted garlic, and we're
20:29
going to stuff them down in there at
20:30
trough. Pack it good. But they're not
20:32
getting wrapped with bacon. No. We've
20:34
took us some ground sausage that we've
20:36
laid out there and rolled out thin. Wrap
20:38
it around them jalapenos. Then we're
20:40
going to put them in a egg wash. Then
20:42
back over in some panko breadrumbs. Make
20:44
sure everything is stuck well. I've had
20:46
a Dutch oven over on Old Bertha
20:48
preheating to about 350° with that oil
20:51
in there. We're going to fry them till
20:52
they golden brown. But you make sure you
20:54
fry them. You roll them around because
20:56
that thin layer of sausage has to be
20:58
done too. Marmadilla blade fresh the
21:01
morning. I got it out of the nest. I
21:03
did.
21:06
[Music]
21:12
You see that old song over there sort of
21:14
sinking down there. The cowboy is going
21:15
to be showing up pretty quick. So I got
21:17
to get it on the table. I think it's
21:18
ready. We're going to get them cowboys
21:20
in here. We'll bless the food. We're
21:21
going to let them eat it.
21:24
You know, as we call them cowboys up cuz
21:26
we're getting ready to eat. We all
21:27
gather around out there in front of that
21:28
old flag. And it's more than just that.
21:31
We pay honor and tribute to all the
21:32
service men and women and all the
21:34
veterans that have kept that old flag of
21:35
flying over camp. No matter where we may
21:37
be.
21:41
We salute you all. We do. Our most
21:44
gracious heavenly father, we come before
21:46
you, Lord, very humbly.
21:47
When you see people eat the food, I
21:49
mean, that's the like that's the finale.
21:52
I mean, this is what you've been working
21:53
so hard for.
21:55
There's no better way to communicate
21:57
love and appreciation and
21:59
satisfaction than through food.
22:03
Me and Shan are going to feed them the
22:05
best that we can, no matter what the
22:07
weather is, no matter what the
22:08
conditions is. It's our job to feed
22:11
cowboys.
#Desserts
#Meat & Seafood
#Cuisines