I’ve cooked through tornadoes, blizzards, and baseball-sized hail, but nothing came close to three days in the Palo Duro Canyon, Texas. In this episode, Shannon and I share the storm that nearly broke me, and when you’re cooking for cowboys, there are no days off. We’ll also share how you can read nature better than any weatherman, and the cowboy coffee recipe so good it made a world-class coffee connoisseur furious.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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