If you’ve ever watched Yellowstone (or you live in Texas), you’re probably familiar with Four Sixes Ranch. If you’re wondering what that has to do with us, we’re excited to announce that Sam’s Club is now offering Four Sixes™ Seasonings!
Quick background story (the gossip is courtesy of the Four Sixes website – we like to keep the story straight!): Four Sixes, the most storied and respected ranch in Texas history, was founded by Captain Samuel “Burk” Burnett in 1870 – when he purchased 100 head of cattle wearing the “6666” brand from Frank Crowley of Denton.
Located near Guthrie, Texas, the ranch is dedicated to the production of the finest American Quarter Horses and Angus cattle in the country, as well as providing state-of-the-art veterinary and reproductive services. From this land comes the inspiration for spices, seasonings and sauces that add authentic cowboy flavor to any dish.
The 6666 Ranch’s Cowboy Code is informal but well-understood by our ranch family. Passed from old cowboys to new ranch hands, it is defined as Faith, Integrity, Strength, and Excellence.
The Four Sixes isn’t a relic or a preserve. It’s a working ranch with American Cowboys. A place forged from experience, passion, and tradition. A tradition dating back 150 years, set on some 260 Thousand acres of land graced by superbly bred cattle and championship horses.
Now let’s get into the juicy details about the seasonings!
Four Sixes™ Taylor Sheridan’s Original Cowboy Seasoning
- What it is: Inspired by the man himself, Taylor Sheridan’s signature blend infuses the flavors of garlic, onion, chili pepper and chipotle pepper to steaks and chops. (In case you’re not in the know, Taylor Sheridan is the creator of Yellowstone and also owns the Four Sixes ranch.)
- How to use it: Sprinkle it on literally any of your favorite grilled foods (including veggies!). It also makes an amazing dipping sauce.
Four Sixes™ Bunkhouse Campfire
- What it is: A smokey, mesquite seasoning blend that includes garlic, onion, paprika, and chili pepper.
- How to use it: We like it with burgers, but honestly – it’s great on any of your favorite grilled foods as well!
Now – on to the specifics. Here’s 2 awesome ways to use each seasoning (you can use them interchangeably)!
Live Fire Tomahawk Ribeye Steaks
Ingredients:
2 Tomahawk Ribeye Beef Steaks
Avocado oil
Four Sixes™ Taylor Sheridan’s Original Cowboy Seasoning
Butter, at room temperature
Directions:
20 minutes prior to grilling, ignite a full chimney of charcoal. Once glowing and just ashed over, pour the embers to one side of the grill floor, creating a 2-zone cooking surface.
Meanwhile, splash the steaks with avocado oil, then season boldly with Four Sixes™ Taylor Sheridan’s Original Cowboy Seasoning.
Place the well-seasoned steaks over the cooler, indirectly heated grill grates, rotating, turning, and basting intermittently until the internal temperature has reached 110 degrees F.
Transfer the steaks directly atop the charcoal embers, searing, caramelizing, and encrusting the steaks until the internal temperature reaches 125 degrees F for medium-rare, or 140 degrees F for medium.
Remove steaks from the heat, rest uncovered for 5-10 minutes, and allow carryover cooking to finish the job. Season additionally to taste, carve from the bone, and slice on the bias and across the grain.
Cheddar-Chili Grits with Grilled Prawn
Ingredients:
4 cups water
1 cup stone-ground grits
1 cup cheddar cheese, shredded
2 tbsp butter
1 tsp Member’s Mark™ Granulated Garlic
Member’s Mark™ Salt and Pepper Grinders, to taste
1 lb large prawns, peeled and deveined
2 tbsp avocado oil
Four Sixes™ Bunkhouse Campfire Seasoning
Chili crips, as garnish
Lemon zest, as garnish
Micro greens, as garnish
Directions:
Bring 4 cups of salted water to a roiling boil in a medium saucepan. Gradually whisk in 1 cup of stone-ground grits, then reduce heat to low and cook, stirring occasionally, until tender and creamy, about 20-25 minutes. Stir in 2 tbsp butter, 1 cup of cheddar cheese, season with salt, pepper, and garlic, to taste.
Meanwhile, preheat a grill or grill pan to medium-high heat. Toss 1 pound of peeled and deveined large prawns with 2 tbsp of avocado oil and 1 tbspFour Sixes™ Bunkhouse Campfire Seasoning until evenly coated. Grill the prawns for 2-3 minutes per side, until opaque and cooked through.
To serve, ladle the cheddar cheese grits into bowls, spoon over with chili crips, top with grilled prawn, and dress with lemon zest and micro greens, to garnish.
There you have it! Stay tuned for more great Four Sixes recipes on TheRealKitchen.com. Until then…
XOXO,
Gossip Grill
