Cooking The Cowboy Way
Follow the culinary journey of native Texan Chef Grady Spears in his life-long quest for the ultimate comfort food, Cowboy Cuisine.
About Grady SpearsA native of Fort Worth, Grady Spears would rather be called a cowboy cook than a chef.
The long, tall Texan earned a meager living punching and selling cattle before turning to restaurant work to pay the bills, and his expertise in the kitchen came about unexpectedly–the moment a chef simply quit in the midst of a busy weekend dinner shift at the legendary Gage Hotel where Grady was managing the restaurant in the West Texas town of Marathon. Grady stepped up to the stove, grabbed a pan and produced meals for the dining room full of 100 hungry people. Like they say, the rest is history.
Since then, Grady has created menus and concepts in his signature cowboy style for The Reata Restaurants he co-owned in Alpine, in Fort Worth, Texas, and in Beverly Hills, California, The Roadrunner in Las Vegas, Nevada, The Chisholm Club in Fort Worth, The Burning Pear in Sugarland, Texas, The Nutt House in Granbury, Texas, and Grady's in Fort Worth.
Currently, alongside his partner and maverick restaurateur Chuck Bush, Grady Spears owns & operates Horseshoe Hill Cowboy Cafe in the historic Fort Worth Stockyards. Horseshoe Hill which was named "One of the 10 Best New Restaurants" by Texas Monthly in 2016 is garnering critical acclaim. Grady's famed Chicken Fried Steak is served 5 different ways and is open Wednesday - Saturday for Lunch and Dinner and features a hearty cowboy brunch every Saturday morning.
Over the years, Grady has cooked on television for shows that include: Good Morning America, The Today Show, Paula Deen, The Rosie O’Donnell Show, Donnie And Marie, as well as various shows For The Food Network including The Cowboy’s Kitchen, Food Fights and many others.
Grady has cooked at the Texas Governor’s Mansion for George and Laura Bush before they made the move to Washington, D.C. and has rubbed elbows With the culinary elite, cooking with the likes of Martha Stewart, Mark Miller, Stephan Pyles as well as the late Jean-Louis Palladin. He has endorsed or done work for various national brands to date that include: Pepcid Complete, Bud-light, The Texas Peanut Producers, Miller Lite, Legend Airlines, The American Beef Producers, Woodford Reserve, Nolan Ryan’s Tender Aged Beef, The Big Green Egg to name just a few.
Grady also hosted a weekly show on RFD TV titled “The Cowboy’s Kitchen” and in July of 2010 Grady began working with Reliant Stadium (now NRG Stadium) in partnership with Aramark creating menus for the Houston Texans, The Houston Livestock Show and Rodeo, The Final Four and the upcoming Super Bowl.
Grady's CookbooksAvailable on Amazon, iTunes Store, and Google Play Store.
Cowboy in the KitchenRecipes from Reata and Texas west of the Pecos
You see, at the Reata Restaurant in West Texas, chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia, gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.Order now
The Texas Cowboy Kitchen
Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned restaurantsOrder now
Cooking the Cowboy Way Recipes Inspired by Campfires, Chuck Wagons, & Ranch Kitchens
In Cooking the Cowboy Way, you'll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you'll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.Order now
Recipes of the MonthGrady's Monthly Seasonal Selections for your Family to Try at Home!
Spinach Salad w/ Deviled Nuts, Blue Cheese, and Bacon Dressing
If you think you don't like spinach, you probably haven't tried anything like this spinach salad. Made rich with fancy cheeses, spicy nuts, and bacon, it's almost a meal in itself.
Candied Bacon w/ Goat Cheese
I came up with this appetizer for Rob and Marci's party and their guests went crazy over it.
Matt's Famous Austin-Style Chalupas
An owner of Tex-Mex restaurants in Austin and Dallas, Matt Martinez Jr., loves to share his passion for what many fellow Texans consider the ultimate comfort food. His chalupas are one of my favorite summertime meals.
Serving with love
Aenean suscipit vehicula purus quis iaculis. Aliquam nec leo nisi. Nam urna arcu, maximus eget ex nec, consequat pellentesque enim. Aliquam tempor fringilla odio, vel ullamcorper turpis varius eu.
Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan."
Grady is first call every time for any event Laura or I do. The American Cowboy way of life is the best.
Grady's cooking is one of the reasons I like Texas so much. Good ole' Comfort food the way momma used to make --- except way better.
InstagramFollow along with Grady out on the Trail
Signup to Grady's Email List