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Nolan Ryan combines loves of beef, barbecue and baseball for new book

Addie Broyles

In his post-Ranger life, Nolan Ryan has become almost as well known for his love of beef as his skills on the pitching mound, and this month, the Georgetown resident and cattle rancher has teamed with Cristobal Vazquez, executive chef for the Texas Rangers, to write his first cookbook, “The Nolan Ryan Beef and Barbecue Cookbook” (Little, Brown and Company, $25).

The book features 75 recipes for steaks, ribs, burgers and side dishes and desserts, including smashed potatoes and carrot cake, as well as stories from Ryan’s life both on and off the field. He’ll share a few of the stories behind the dishes at several book events. He’ll be at BookPeople, 603 North Lamar Blvd., from 6 to 8 p.m. Friday, and at the H-E-B at 1700 East Palm Valley Road from 4 to 6 p.m. Saturday.

Texas Ranger Dog with Bacon, Pico de Gallo, Green Relish & Sautéed Onions

I grew up eating grilled hot dogs with yellow mustard and green relish on a classic hot dog bun. But Chef Cristobal Vazquez came up with a very popular recipe that combines the salty, smoke-infused flavor of slab bacon and the fresh flavors of pico de gallo and sautéed onions. The onions, relish and yellow mustard add tang and depth, and this is an easy-to-prepare crowd pleaser on game day.

— Nolan Ryan

24 slices bacon

12 all-beef hot dogs

1 Tbsp. vegetable oil

2 large yellow onions, sliced

12 hot dog buns, toasted

Green relish

Yellow mustard

1 1/2 cups pico de gallo, homemade or store-bought

Preheat the oven to 350 degrees. Wrap 2 bacon slices around each hot dog. Cook the hot dogs on a baking sheet for 15 minutes. Reserve the bacon drippings.

Finish the hot dogs in a large skillet over medium heat until the bacon is crisp, and then transfer to a plate. (You also can finish the hot dogs on a grill heated to medium.)

Add the reserved bacon fat and the vegetable oil to the skillet and sauté the onions until golden brown.

Place the hot dogs in buns and top with onions, relish and yellow mustard. Serve the pico de gallo on the side. Makes 12 hot dogs.

— From “The Nolan Ryan Beef and Barbecue Cookbook” by Nolan Ryan (Little, Brown and Company, $25)