Sam led me out to the smoker where the
ribs were ready and the brisket was being carved. 'See there?
Perfect, 'he said, spearing a juicy slice. 'Just try that and
tell me if it isn't one of the best things you've ever put in
your mouth.'? I did, and it didn't take a trail cook's rifle to
convince me. It was terrific.
William J. Gary
Managing Editor
Bon Appetite Magazine
The best brisket I've ever eaten as made
by a crazy cowboy in Teas named Sam Higgins.
Rich Davis
Owner Masterpiece BBQ Sauce
Kansas City, KS
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Learn To Cook In the Beautiful
Texas Hill Country
Not only are Sam and Becky Higgins seasoned veterans of the bed
and breakfast business, but they are also old hands at cooking
and entertaining. They have been featured in
Bon Appétit and
Southern Living magazines,
teach cooking classes, and have catered political, company, and
private parties across the country.
"Only a fool argues with a woman, a mule, or a cook!"
Sam and Becky have won many blue ribbons for their cooking
exploits at the State Fair of Texas, and have written three
cookbooks, including the best selling
I'm Glad I Ate When I Did, 'Cause I'm
Not Hungry Now.
"Chicken fried steak, bread pudding, homemade biscuits are some
of the favorites. We don't cook anything we can't spell."
 Sam Higgins has
taught cooking classes showcased on public television, catered
political and private parties- across the country; served as
guide and camp cook for hundreds of deer and quail hunts, and
even co-authored a best selling cookbook,
I'm Glad I Ate When I did 'Cause I'm
Not Hungry Now. His cooking tips, as well as his recipes,
have been featured in
Bon Appétit as-well as,
The San Francisco Chronicle, Rocky
Mountain News, The Dallas Morning News, The Chicago Sun Times,
and The Fort Worth Star Telegram.
He served as
guest chef at Beringer Vineyards in Napa for two weeks while
appearing on several television cooking shows in California. Sam
was also the featured speaker at the National Food Editors
Convention in Kansas City, and has judged many national barbecue
and chili cookoffs across the United States.
Most recently,
Sam was selected to appear on the Kingsford Charcoal Bag with
his fajita and salsa recipes. Sam is also proud to have fostered
a long relationship with International Home Foods, the parent
company of Ro*tel tomatoes and green chilies and Ranch Style
beans. He authored a cookbook,
Snake, Rattle & Ro*tel and was
the principal character in a number of national television
commercials and various newspaper and magazine advertisements.
"Our food is so good it'll make a rabbit bite a bulldog!"
 When a man says his
specialty is homemade sin, it can make a person who didn't know better blush. Sam Higgins, known in the southwest as Crazy Sam Higgins, is a chef whose- down-home, country-kind
of dishes are renowned throughout the trail ride and back roads of Texas.
He is his own man. He is his own boss. He's part fact and part fiction, but at home anywhere and everywhere-he-hangs-his-hat. And
he's hung his hat in more places than most. To those who ask, nobody throws together a better batch of
beans than Crazy Sam - and he has numerous blue ribbons to prove it.
What separates Sam's cooking from other Texas cooks is a mix of Tex-Mex and
Southern country cooking that combine to form what Sam calls, ''Texas
soul food." In addition, Sam replaces standard ingredients with top quality cuts of beef or fresh Gulf Coast shrimp and crabmeat, not to mention
his favorite brand of beans, Ranch Style, to lay a strong
foundation for a fabulous meal. Add his experienced sense of
seasoning and taste and you've got a tantalizing Texas creation.
This voted one of Best Fredericksburg Texas Sites.
Sam
& Becky Higgins
Down Home Texas Cooking Classes
1156 FM 2093
Fredericksburg TX 78624
830-990-2777
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