Recipes from The Southern Cowboy Cookbook

The Southern Cowboy Cookbook

In the Southern Cowboy Cookbook, Chef John Rivers combines the region’s most beloved culinary influences to create a fresh new take on comfort food. With his bold blending of Deep-South specialities, traditional Texas BBQ, and Low Country cuisine, the founder and pitmaster of the acclaimed 4 Rivers Smokehouse shares his secrets for dishes that range from the iconic – Smoked Brisket, Pulled Pork, St. Louis Ribs, Red Velvet Cake – to more contemporary favorites like Shrimp ‘n Grits, Grilled Brisket Pizza, Coffee-Rubbed Ribeye, and Bourbon Pecan Pie. With dozens of easy and approachable recipes, 150-plus photographs, skillful techniques and down-home charm, The Southern Cowboy Cookbook is designed to be a kitchen classic.

Several Frito pies made in open bags of Fritos.

Frito Pie

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you’d forgotten about it, here’s how. Serve it as-is or glam it up with anything you like.