2 c Kellogg's Cornflakes 1 Egg 1 ts Salt 1/8 ts Pepper 1/2 c Barbq sauce 1 lb Lean ground beef Measure Cornflakes; crush to one cup. Place cereal in mixing bowl. Add egg, 1/3 cup barbq sauce, salt and pepper; beat well. Add ground beef; mix only until combined. Shape into four oval patties about 3/4 inch thick. Brush patties with remaining sauce. Bake at 375 degrees for about 25 minutes for medium doneness. Shorten or lengthen baking time according to preference. Randy Rigg
How To make Chuck Wagon Salisbury Steak's Videos
Throwdown with Bobby Flay, Chicken Fried Steak
Throwdown with Bobby Flay and Kent Rollins. In this recap of the season premiere of Throwdown, Bobby Flay challenges Kent Rollins to his famous chicken fried steak!
Courtesy of The Food Network.
Chicken Fried Steak with Kent Rollins
Learn how to cook chicken fried steak from Dutch oven cook specialist Kent Rollins. For more information please visit kentrollins.com.
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Cowboy Classic Chicken Fried Steak
What's more classic than a chicken fried steak- but there are some tricks to get the perfect, crispy and tender steak and we're showing you how! Featured on the Food Network's Throwdown with Bobby Flay.
Cowboy Classic Chicken Fried Steak
2 cups buttermilk 2 teaspoons Mesquite Seasoning (available here: ) or smoked paprika and pepper 1 egg 2 cups all-purpose flour 3 tablespoons Original Seasoning (available here: ) or seasoned salt and pepper, to taste 2 tablespoons baking powder 1 tablespoon cornstarch Fry oil (canola, creamy liquid shortening, peanut) Tenderized round steaks (we used inside of the round)
1. In a bowl, combine the buttermilk, Mesquite seasoning and egg. Whisk well.
2. In a separate bowl, combine the flour, Original seasoning, baking powder and cornstarch.
3. In a Dutch oven, pour in enough oil to deep-fry the steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.
4. Pick up one piece of meat and dip it into the wet batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, “double baptize.”
5. Fry the steaks for about 3 to 4 minutes on each side, or until golden brown. Be sure there is no red liquid coming from the steaks. Cool on a wire rack. Serve warm with the gravy. =========================
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On a ranch near the very small town of Seymour, Texas, cowboys fuel up for hard work. Kent and Shannon Rollins are cooks who prepare their cowboy meals-on-wheels on an actual, working chuck wagon. Scott Simon reports on the secrets to cowboy cooking.
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