Updated June 8, 2018.
Cowboy BBQ Meatloaf Cupcakes—Gluten Free was inspired by the king of cowboy cuisine, Chef Grady Spears, author of A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos Cookbook, and owner of Reata Restaurant in Texas.
His Reata Grill Blend is the best dry rub we've ever tasted and a key ingredient in award-winning barbecue at our house.
. . . “Cookie” grabbed his ladle and mightily struck the triangle, calling out, “Come and get it!”
Whistles, whoops and the thrum of horse hooves pounding dirt echoed in the dimming light. Cattle lowed as night’s long shadow crept along the canyon walls at sunset.
The cowboys and wranglers raced to the chuck wagon.
Shorty slid from his Cayuse and slapped the dust from his hat.
“What’s for supper?” Shorty ejaculated as he reached for a sweet, but snatched his hand back, just in time. “Cookie” wielded a mean ladle, and a bruised hand would mean lost time on the trail. A wide grin split Shorty's leathered face as he grabbed a tin filled with a pile of beans and beef, and a large hunk of cornbread.
In good humor, Cookie hollered, “It’s hot and brown, boys. An’ I got some apple pie to tide ya over ‘til mornin’.”
The cowpokes shuffled into line. Cookie scooped a pile of beans and beef onto Cal’s tin.
Cal grabbed a cup of coffee and squatted down beside Shorty.
They dug in like they hadn’t eaten in days, lips smacking like a crackling campfire.
Supper was good and satisfying.
This was the best “cookie” ever hired on a trail drive. He had a way of changing up beans, beef and cornbread so the usual fare was like coming home to a pretty girl every night . . .
In your dreams, cowboy!
One taste of these BBQ meatloaf cupcakes will change your mind about them good ol' days.
This old west comfort food has a new millennium twist the keeps ‘em coming back for more!
Time: about 2 hours
Servings: 12 meatloaf cupcakes