Hey, y'all.

It's Sturgis Week.

There's motorcycles and horses everywhere.

We're getting ready to kick off the perfect Cody weekend, Cooking with Cowboy style.

I discovered Cody when I came out here to work as a guest chef at a historic ranch.

Now every time I come back to town and see those Rockies in the distance, I feel the same sense of awe that made me fall in love with this place a few years ago.

Founded in 1896 by the one and only Buffalo Bill Cody, military sharpshooter, showman, and visionary.

After riding through these parts, he was struck by the raw beauty of the land and the promise it held.

So he did what any cowboy with a dream might do.

He tied his horse to the hitching post and put down roots.

And what he built helped shape the soul of this town.

Today, Cody stands as the eastern gateway to one of America's greatest natural wonders, Yellowstone National Park.

Over two million acres of pristine wilderness, geysers, and untamed wildlife stretch beyond its borders.

But Cody is no pit stop on the way to somewhere else.

It is the destination.

Rich in flavor, folklore, and frontier grit.

My name's Vinny Fiore.

I'm a chef, entertainer, and explorer.

I spent years in the hustle of the city, slinging red sauce and cracking wise, but I've always felt the pull of something different.

I'm searching for the best flavor, boldest characters, and the most unforgettable adventures.

Pack light and come hungry because this is Cooking with Cowboy.

Cody may be a small town, but don't let that deceive you.

This oasis is a thriving hub for food, adventure, and the arts.

And to tell me more about it, I'm meeting with Katrina Southern, Cody Yellowstone Marketing Manager.

Ooh.

Man, it's been a long time.

No kidding.

So let me ask you a question.

I'm from the East Coast, and so are you, right?

Yes.

So what makes a girl from New Jersey wind up in Cody, Wyoming?

Well, New Jersey was great, but honestly, I found my family here.

It is an amazing place to live.

It is beautiful.

Yeah.

So tell me a little bit about Cody, Wyoming.

For the viewers watching at home, what can they expect here?

Well, Cody and its surrounding areas are 4.4 million acres of authentic western experiences.

We have everything from amazing outdoor recreation, hiking trails, horseback riding trails.

We have amazing guest and dude ranches and amazing other accommodations.

And not to mention, we are the rodeo capital of the world.

It is the capital of the world.

Yes.

We have a rodeo every night from June, July, and August.

Every single night.

Well, you sound like an expert.

So I want to kick off my Cody weekend.

Where do we start?

Well, I have a great place, and it is right over there.

Well, let's get going then.

You can find trolley tours like this one all across America, and there's no better way to learn about a town than taking a ride.

But this isn't just any trolley tour.

This is an experience.

Over the course of an hour, two guides lead you on what is described as a choreographed multimedia performance.

You'll see poster-sized historical photos, touch history with pass-around relics, and hear historical audio along with all the witty banter you can stand while experiencing the most iconic sites in Cody.

That's not all, though.

This tour also takes you just outside of town to the Buffalo Bill Dam, which upon its completion in 1910, was the tallest dam in the world.

While no longer the tallest, the views from up here over the reservoir cannot be missed.

Man, was that a great tour.

Now it's time to go learn more about the man that this town was named after, and I know just the place.

Come on, let's go.

If you had to guess who the biggest museum in this town was named after, and you guessed Buffalo Bill Cody, you'd be right.

See you inside, Bill.

Wow.

Hey, Emma.

Hello.

How are you?

Good.

How are you?

It's good to see you.

Good to see you, too.

Hey, folks, we're here at the Buffalo Bill Center of the West, and I'm going to learn everything there is to learn about Bill Cody because this town was named after him.

And no one better to show us around than Emma.

Yes.

All right.

Are we ready?

Are you ready?

I'm excited.

Let's go do it.

All right.

Let's just get started.

So our Cody Firearms Museum houses 800 years of history.

We have various different galleries in here, from chronological to embellished arms to military to a lot of hands-on components as well.

How many firearms do you have here?

There's about 7,000, a little over 7,000 in the collection.

7,000.

4,200 are on display.

Wow.

So when we walk in, it's going to be quite a shock for you.

You can find every single firearm imaginable.

If you can think it, our firearms museum probably has it.

If we come on this side though, here you have the timeline of firearms.

So you have your American long rifle.

A lot of people, and I believe it as well, that is the first truly American-made firearm.

Have you ever heard of Eli Whitney?

Yes.

Yes.

Yeah.

So Eli Whitney also had a manufacturing company as well.

So this one right here with the bayonet, that's going to be an Eli Whitney one.

And I imagine that was for military with the bayonet?

It was.

Yeah.

Yeah.

It was military as well.

And then if we move further along, you get into your Sharps and your Spencers and the early renditions of your Henry repeating.

I like those little ones there, the derringers.

Yes.

The little ones are super, super cute.

So I want you to take a look at this section.

Okay.

And try to see if you can find our smallest firearm I'm going right there.

I think you are 100% correct.

Wow, that is so cool.

That is our Japanese pinfire charm pistol.

It shoots a little two- millimeter pinfire cartridge, which you can actually see on display right next to it.

You might have to squint.

Wow.

It's very, very small.

Now, do they wear that as a lapel and they... If they need- They would actually put it on their charm bracelets.

Oh, really?

Hence the charm pistol.

Yep.

So they would have it- Oh, wow ... on their charm bracelets.

That is so cool.

So where are we headed to now?

So we are headed to our Plains Indian Museum.

One thing that I really will point out is actually this tipi right- Oh, that's beautiful ... this is our buffalo hide tipi.

Any guesses as to how old this tipi is?

I'm going to say 200 years old.

That's pretty close.

It was around 1850- Wow ... that this tipi is from.

And typically, the tipis lasted two to six years, depending on wear and tear, how many times they're put up, how many times they're taken down and transported.

So for it being over 200 years old- Wow ... and in such great shape, is a true testament to the people who have been conserving it and taking care of it.

So here we are in our Buffalo Bill museum.

Buffalo Bill was William F. Cody, who was born in 1846 in Le Claire, Iowa.

And he was the oldest of all of his brothers and sisters.

And when his dad died at a very young age, he kind of found himself needing to take care of his family- He took over ... needing to take care of his mother.

So at 11 years old, he got his first job.

Wow.

Any guesses as to what his first job was?

I would say something to do with hunting.

Not particularly.

Do you want to give it one more try before I tell you?

Entertaining.

Kind of but not really.

Those are both great guesses.

He was a wagon train messenger.

So at 11 years old, little William F. Cody decided that he was going to go get his first job with Alexander Majors, that gentleman right there, and then you have an older Buffalo Bill.

And his job was to deliver messages between each of the wagons on these wagon trains.

Like he worked for the post office.

Exactly.

Wow.

Except you're all in one spot, and all you have to do is ride between wagon and wagon and wagon delivering... Wagon, wagon to wagon, delivering messages.

Kind of like text messaging but without- Yes ... the text messaging.

Exactly.

He was the first cellphone.

Wow.

Which is- That's crazy ... yeah.

So, say wagon 47, broken axle, he would have to drop all the way up to wagon one.

So this is all about the man that this town was named after.

It is.

Yep.

You have his hunting stuff right here, how he became to be Buffalo Bill.

Long story short, there was another Buffalo Bill on the plain, so they had a buffalo shooting competition to see who could shoot the most bison.

Cody, Buffalo Bill, decided he was going to shoot 69.

The other guy shot about 46.

So William F. Cody, or Buffalo Bill- Won ... won the name Buffalo Bill.

These are his pants, his hat, his first autobiography, his saddlebags.

You could slap a designer label on that and you'd - You really could.

I know.

Those were pretty fancy.

But you mentioned the Pony Express or the post office.

Oh, there it is.

Yeah.

So Buffalo Bill rode for the Pony Express for a short while.

It only lasted about 18 months, because the telegraph came pretty shortly after.

And this map kind of shows you the route of the Pony Express.

I bet you it was dangerous, too.

It was very dangerous.

They would put ads in the paper looking for young, scrawny, wiry fellows willing to risk death daily, not over 18, and orphans preferred.

Really?

It was that dangerous.

So they'd have no family to mourn them.

Exactly.

Correct.

Yep.

They didn't have to worry about sending your brains home.

So Buffalo Bill decided, "Hey, I'm a little bored.

I think I want to maybe star in a play."

And so Ned Buntline, who was this very famous dime novel writer back in the day, decided he was going to bring Buffalo Bill and all his friends out east to perform in a play.

From there, Buffalo Bill started performing along the East Coast during the winter when it was slow in the West.

And he became really well-known that he decided he was going to have his own show.

Wow.

And that's where we get to the Buffalo Bill that most people know of today, which is Buffalo Bill the entertainer.

The showman.

Yes, the showman.

From 1883 to 1913, Buffalo Bill performed in his Buffalo Bill Wild West.

All over the world.

All over the world.

Like you said, he went to Italy, he went to France, he went absolutely everywhere.

And he performed for Queen Victoria.

He did perform for Queen Victoria.

He performed for her twice.

We actually have a great poster on the other side of our museum to showcase this.

Awesome.

And to give you an idea of how big the arena is, we kind of have a smaller model of it right here.

So this was Ambrose Park in 1894.

So you could get a ticket at the ticket office.

You could go see Annie Oakley in her tent.

You could go see Buffalo Bill's tent.

You could go to the cowboy tents, the military tents.

And then you would have your arena, which would hold about 20,000.

Wow.

Well, that was a great tour of the Buffalo Bill Center of the West.

It was amazing.

I don't know about you, but I am hungry.

I'm starving.

But before I get back to make dinner, I have one more special place I want to show you.

Cody is a small town with a big history, and that history begins right here at the beautiful Irma Hotel.

Let's go check it out.

Built by town founder Buffalo Bill in 1902, and named after his daughter Irma, who'd go on to call this place, "Just the sweetest hotel there ever was."

Mike Darby, the owner of the Irma Hotel, restored all the rooms upstairs just like they looked when Bill Cody opened it in 1902.

These fully restored rooms keep the spirit of the Old West.

You know, while also giving us the modern comforts of air conditioning and indoor toilets.

Each historic room has its own unique layout and style.

So if you're looking for the most authentic experience, make sure you ask for one of these rooms when booking your stay.

Mike Darby did a great job making it look just like it did in 1902 when Bill Cody was here.

The rooms are beautiful.

But let's face it, we're not going to be in the rooms all day.

We want to go out to one of my favorite spots, the dining room and the bar, the Queen Victoria's Bar.

Let's go check it out.

This is the Irma's famous cherry wood bar.

You see, it turns out our friend Buffalo Bill had some powerful fans.

After touring his show through England, Queen Victoria found herself with, let's just say, a little crush, or maybe a little smitten, and sent this entire bar over as a gift to Buffalo Bill.

All right, folks.

So we're going to make a nice little appetizer, if you will.

I like using high-quality products.

So I like my Bush's Beans.

I'm going to make a little bean over toasted crostini.

So let's start by cutting up some of the bread.

So what we want to do, we want to cut up our bread, get a little bit of extra virgin olive oil, put it in the pan, let that get nice and hot, and we're going to go ahead and get that bread toasted.

As we're going to do that, let's get a nice mixing bowl.

I like to use cannellini beans.

Some people call them Northern Navy beans.

You could use that as well.

I'm going to put that in there.

Also, I like to mix it with a little bit of pinto beans, or red kidney beans as they're called.

All right, we'll put that in there.

It's a whole lot of fun cooking outdoors when you can do more than just burgers.

So as our oil gets hot, let's put the bread down in here.

Now, it doesn't come seasoned, so we're going to hit it with a little seasoning up there.

We'll let that cook up.

So now we take our beans.

We're going to put a little bit of olive oil in there.

I'm going to cut up some fresh green onion.

And you can put as much as you like, depending on what type of flavors you're interested in having.

But I like a little bit of red onion in there.

Put that in there.

Nice.

So we're going to hit a little salt, a little pepper, and a little bit of Italian seasoning.

We're going to let that mix up.

Put a little garlic in there.

Let's turn these over.

We're going to get them a little bit more toasted on both sides.

We're going to cut up a little garlic.

So I like using fresh garlic.

Some people like using that minced garlic out of a jar.

Not for me.

I like all top-quality products.

But we're going to make this a little bit different, and I'm sure you guys will love it.

We're going to cut up a little bit of cilantro.

Put that in there.

So we're going to put our little crostini toast points right on here.

Now, you can make this as a completely vegetarian dish using only your beans.

I like to put in a little pancetta.

You could use Canadian bacon.

You could use whatever flavor you like.

You hear that sizzle?

It brings out a really nice flavor with the beans.

You could add anything you like to it, roasted peppers, bell peppers.

Tonight, I'm going to do it with some cannellini beans and red beans from Bush's Beans.

It's a top quality And we have some nice pancetta.

Like I said, you can go to your supermarket and get Canadian bacon or sausage, whatever you like.

Now we're going to dump that right in here, mix it all up.

So there you have it, a nice bean crostini right here in the great outdoors in Cody, Wyoming.

It doesn't get better than that.

You want s'mores?

Have them later.

You want hot dogs?

Have them later.

This is a great dish.

You can make it individually.

You can make it for a family.

You can dip it.

You can put it on each piece of bread.

Enjoy it.

Coming up next will be our nice tequila shrimp tacos.

All right, friends, our next dish is a tequila shrimp that we're going to make like a taco, or you can make it as an entree on a plate, any way you like it.

But we're here in beautiful Cody, Wyoming.

Had a great few days.

As you see, we made the nice bean crostini.

Now we're going to hit it up with some shrimp.

So the first thing I want to do is I want to heat up some tacos.

I'm going to put those right in there.

Let them heat up for a second.

While we're doing that, I'm going to cut up some pepper.

So there we go.

We're going to put these down just like that.

Now, we're going to add some shrimp.

Let the shrimp cook up.

Add a little bit more olive oil to it.

Now, shrimp don't come seasoned, so we're going to add a little bit of seasoning to it.

A little salt, and a little pepper.

Once again, I'm going to add a little bit more butter, a nice quality butter.

So as the shrimp is cooking, what I like to do is I like to kick it up a little bit, and I'm going to add some lump crab meat to it.

And let that all cook up.

All right, while the shrimp and crab are cooking, let's cut up some onion.

So just because you're outdoors doesn't mean that you have to live on hot dogs and s'mores.

You could do anything you want in the great outdoors.

Whatever you can cook at home, you can cook out in the wilderness.

It's that simple.

So while that cooks, one of the things we want to do now is flip them over a little bit.

See how the color is coming out?

Let that cook real good.

So now I'm going to add the onion that we chopped up, look at the color already, and some bell pepper.

So it's amazing how just a couple of little things of vegetable, onion, bell peppers, brings out the color and flavor of a dish.

And once again, you could be at home or you could be outdoors, right?

So we're going to let that cook up.

I'm going to take a couple of cloves of garlic.

Put that in there.

Now comes the fun part.

We're going to grab a nice quality tequila.

You could hit a flame on that one.

I'm going to grab some cilantro.

A little bit of cilantro in there.

It brings out the little flavors of that.

It's a pretty quick dish.

You could actually cook it for about Three or four minutes on each side of the shrimp.

You got the crab in here.

You have your bell peppers.

Okay, folks, take a look at that.

Zoom in, baby.

Look at that.

Look how beautiful, right?

We're going to put that right over here.

What a great little dish.

Tequila shrimp with lump crab.

You have bell peppers.

You have onion.

You have cilantro, olive oil, and butter.

Doesn't get any easier.

Doesn't get any better.

It's a great dish to cook on the outdoors, something different.

That same pace that you're out camping, you're out horseback riding, and every day you do the same things.

Do we make a sandwich?

Do we make a hot dog?

No, you don't have to.

You can elevate it any way you want.

Good morning, and welcome back to Cooking with Cowboys.

I'm here in Wapiti, Wyoming, my home away from home.

15 minutes from Cody, 15 minutes from Yellowstone East Gate.

It's the perfect place to unwind.

Today we are going to visit Gary Cooper Performance Horses, one of the world's famous horse trainers.

But before we do that, I promised my staff, my crew, that we will cook breakfast for them today.

So today we're going to make a breakfast taco with bison and elk because we're in Wyoming.

But I have with me today my assistants, Rachel and Edwin.

Say hi to everyone.

Hello, everyone.

All right, so we're going to start by heating up some of these tortillas for you guys, right?

We'll do one at a time.

I like to heat them up a little bit.

So Edwin, here you go.

You guys have your tortillas.

So we're going to start.

Do you want the eggs first, or you want your meat first?

How about we do the meat?

Meat first.

All right.

So we're going to put a little bit of olive oil in the pan.

I'm going to get some of this bison and elk meat.

You hear that sizzle?

Man, is that good.

I'll make a little bit for you, and when you guys are done eating, I'll make it for the other 20 people in our crew.

So what I like to do, just a little pinch of salt, a little bit of pepper.

I have a little bit of cowboy butter.

Have you ever tried bison and elk?

Absolutely.

Yes, sir.

Do you like it?

It is?

What about you, Edwin?

I've been on a bison cruise once.

Well, you're in the right place for it, right?

Yes, I am.

I'm excited about going to see my friend Randy over at Legacy Meats and Burgers because he makes a fantastic bison burger.

Let's put some of this right here on your little taco, right?

On your little quesadilla.

How's that, huh?

Thank you.

And Edwin.

Thank you, sir.

No picking until I'm done.

All right, so now we're going to switch pans.

I'm going to put a little bit of butter in the pan.

There we go.

A little butter and a little bit of olive oil so it doesn't burn, and we're good to go on that, and here we go.

And we're going to make some eggs.

Now, while this is heating up to make those scrambled eggs, you have your choice of putting some salsa, sour cream, some cheese, some jalapenos, whatever you like on that taco, because you guys are going to eat it.

And I suggest you eat it quick because we got a whole bunch of hungry cameramen here ready to eat.

I like to put just a little bit of cream in my eggs.

It plumps them up a little bit.

Here we go.

Bam.

I'm going to get rid of that.

A little salt, a little pepper, and I like to use adobo.

It gives it a nice little flavor.

It takes a minute for this to cook up, but we'll get it.

In the meantime, do you want some salsa on there?

Mm-hmm.

Love it.

All right, let that heat up.

Let's put a little salsa on top of yours.

How's that?

Great.

Edwin, hand me your plate.

Yes, sir.

All right, let's get a little salsa on that one.

Want a little sour cream?

Yes, sir.

Absolutely.

Here you go.

Bam, a little dollop of sour cream.

That looks too pretty to eat.

Here we go, right there.

How about a little cheese?

Absolutely.

Yes.

I'm using my fingers.

They're clean.

I washed them.

There you go.

Right?

Just load her up.

Load her up.

Now, let me get these eggs done.

Oh.

Nothing like waking up in a mountain, right?

And getting a beautiful breakfast- Yes ... where you don't have to cook.

Here you go.

Some egg for you on there.

Thank you.

All right.

And we have a little bit of egg here for Rachel.

Thank you.

There you go.

Now, I know Edwin pretty well, so I imagine Edwin is going to want some jalapeno on his.

Absolutely.

Help yourself, brother.

Thank you, sir.

Well, folks, there you have it.

Bison and elk breakfast tacos right here in beautiful Wapiti, Wyoming.

You can make this and as always, our recipes are on our website.

We're on the way to see my good friend, legendary horse trainer Gary Cooper at Gary Cooper's Performance Horses in Wapiti, Wyoming, on the most beautiful scenic route in the United States.

I just love it.

So stop looking at me and look out the window.

This stretch of highway isn't just a road, it's a front row seat to some of the most jaw-dropping scenery in the American West.

We're cruising alongside the Shoshone River, which cuts through the landscape, carving canyons, feeding valleys, and reflecting skies big enough to get lost in.

The towering cliffs and twisted rock formations in the distance, that's the Absaroka Range, formed by ancient volcanoes and sculpted by time and wind.

All right.

Coming up on the left, don't blink, you'll see the Big Boy statue, a quirky roadside tribute to one of America's favorite drive-in icons.

It looks a little out of place in the wild west, but hey, who doesn't love a good burger with a view?

And then, rising out of the trees like a western fever dream, there it is, the Smith Mansion.

Started by Francis Lynn Smith in the 1970s, the structure, built by hand, an obsession.

It's equal parts sculpture, home, and ghost story.

The cabin is also the reason his wife divorced him.

Still, you won't find another house like it anywhere.

But our road trip is over for now, and it's time to meet up with my buddy, Gary Cooper of Gary Cooper Performance Horses.

What's up, my friend?

How are you, Vincent?

It's been a while.

It has.

Good to see you.

Glad you're back in Cody.

Thank you.

So, how long have you been training horses?

So I've been training professionally for about 25 years.

Wow, that's awesome.

And, last time we spoke, you were a world champion, and so was the horse.

Well, the horse is a Montana AQHA champion.

I won a world title in '22, 2022 on a horse called Looking Frosty in the Ranching Heritage.

I'm an AQHA professional horseman.

Cody's owned by a customer of mine named Rosie Durmeyer.

He is by a grandson of Smart Little Lena and out of a granddaughter Gray Starlight.

These are very famous genetic bloodlines in our cow horse industry.

So we're honored to be able to ride, train, and show this horse.

Awesome.

Now, there's different types of horses out here, obviously.

There are.

We specialize in the American Quarter Horse.

Particularly, like I talked about, the genetics that are geared towards the reign cow horse and the ranch versatility.

There's lots of different genetics that are geared towards different disciplines, whether it's team roping, barrel racing, or even a lot of my friends have outfitting businesses in the area.

And those horses are structurally built a little bit different to handle the terrain, and a lot of those are draft crosses.

So, lots of different genetics for different disciplines.

These are performance horses, like we would see on a TV show like Yellowstone.

Correct.

So they're actors.

They got to act good so we can win world titles.

I bet they do.

And you know what?

Show us what you got, my friend.

Check this out, folks.

You're not going to believe this.

Well, friends, the last few days, I've cooked bison, I've cooked elk, I've eaten Wyoming chili.

I've done it all.

And I ran into a young lady in town and she goes, "Are you the Italian cowboy?"

And I, "I don't know.

I guess I am.

But I could really use an Italian sandwich."

And she said, "Well, you go see Mark at the Hoagie Hut."

Mark, how's it going?

How's it going, Paisano?

I'm doing good, Paisano.

Good to see you.

Good to see you.

So in town, I was telling folks, I really want an Italian hoagie.

And they said, "Then you need to go to the Hoagie Hut to see Mark."

You came to the right place.

I'm telling you.

So what do you got that's special?

We got some good sandwiches.

We got the Primo Italiano, we got the Old Country Italiano, and then we got the Old Faithful.

Sounds great.

But talk is cheap.

Let's go see what you have.

Let's go.

Welcome to the Hoagie Hut, Vinny.

Wow, this is cool.

Look at that bread.

A little sesame seed Italian loaf, and then we got some fresh, just sliced bread.

And you make this all in-house?

All in-house.

All the bread's baked in-house.

Yep.

That's awesome.

This is a smoked sesame seed focaccia.

So what's the first one you're making?

So we're going to make the Old Country Italian.

So it's our house-made focaccia.

So we're going to start with our fig jam.

We're going to have a nice basis- I love that ... some orange fig jam here.

And then next we're going to go in with our whipped rigata.

So this, we add a little lemon zest to this rigata here to give it a little pop, little pop of flavor.

And you whip it in the mixer?

Yeah, we whip it with a hand mixer.

So we take heavy cream, whip it, and then we fold in the rigata.

Sometimes I like that just the way it is with a little hot honey on top.

Yeah.

With some crostinis, you dip it.

Oh, delicious.

Phenomenal.

All right, then next we're going to go down with some fresh Prosciutto di Parma.

Wow.

You fill that sandwich up pretty good.

Oh, yeah.

Back in Texas, they sell that for $40 a pound, the Prosciutto di Parma.

Tell me about it So we go with three and a half ounces of the prosciutt.

Then we come, a little bit of olive oil here.

Well, hold on.

Before you continue.

Folks, you know what he just said?

He didn't say prosciutto.

He said it the Philly way.

Prosciutt.

Prosciutt.

There you go.

So our olive oil, we infuse it with garlic, so it's not just a regular olive oil.

Then we add some fresh cracked pepper, a little bit of some sea salt flakes, and then we go in with our house-made hot honey, give it a little spice.

And then we finish it with some walnuts.

And it sounds like a crazy combination, but I'm telling you, when you bite into this, it's phenomenal.

What else we got?

All right.

Next, we could do the Old Faithful.

Named after that historic place in Yellowstone National Park.

But it's not Old Faithful, it's Old Faithful.

Old Faithful.

Old Faithful, because the sandwich, it's a classic.

So we take our fresh-baked sliced bread here.

And so we cut it double thick because we got to have a hearty sandwich.

So we're going to take that.

We're going to start off, and if you'll notice a theme, we kind of try to use all the ingredients in other things.

So when we make our garlic confit, and then we take that oil, we use it for our olive oil.

We take that garlic, and then we mix it in with our mayo, so we got a garlic mayo.

So this one's our Old Faithful.

It's a classic.

It's a twist on a classic.

So we got a little bit of mayo.

So what I'm noticing as you make the sandwiches- Yeah ... it has kind of like that East Coast Philly theme to it.

Yeah.

But they're unique to Wyoming.

Yep.

I wanted everything to be unique.

So these two sandwiches aren't super traditional hoagies.

Right.

So what makes a hoagie a hoagie is, one, the meat's super thinly sliced.

The roll definitely has something to do with it, but it's also the thin sliced onions and the thin sliced lettuce.

And then it all comes together to make a perfect sandwich.

So we got our mayo, our mustard.

Then we put a little bit of lettuce down.

See, you're kind of combining- Take some of these thin sliced- You're kind of combining the East Coast with Wyoming.

Yeah.

So then we'll go and we're going to put- Some cooked ham?

Some cooked ham, yep.

I like the way you crumble it up.

Yep.

You know how some folks make a sandwich and they give you two slices, like these chain sandwich places.

Mm-hmm.

I can't mention names.

That- But they put down two slices and a pound and a half of lettuce, and they call that a sandwich.

Yep.

Now that's a sandwich.

Well, and that's one of the key things of a hoagie.

That's a hoagie.

Yeah.

That's one of the key things of a hoagie, it's got to be piled high.

So this one also gets our hot honey.

We get local honey, and then we infuse it and we make it into our own hot honey.

So that one, I got American cheese, the cooked ham, a little bit of hot honey, and then we take some Doritos, and we put some Doritos right on top- Oh my God ... of that sandwich.

And look at that thing.

For $7.50, you can't beat that.

That's ridiculous.

Wow.

That's a steal.

Can I grab that?

Yeah.

You can't even put that in your mouth.

I got to grab my camera.

This camera right there, camera guy.

That's our showstopper sandwich.

Wow, look at that.

I'm going to put that right here.

So now we got two.

Do you got any more you making?

We got two.

I got one more, yep.

One more.

Now, this is a traditional East Coast hoagie right here.

So we're going to take our seeded roll, cut it in half.

Notice I got a nice little dark char on the bottom there.

You got to have a little bit of that.

So then we're taking our pepper spread first.

So this we make in-house as well.

So it's four different peppers, Calabrese peppers, crushed peppers, a little bit of cayenne peppers, and some cherry peppers.

Then we go on with our garlic olive oil a little bit, a little bit of vinegar, a bit of red wine vinegar.

Then we're going with our sharp Provolone cheese.

Then we go down with our spicy soppressata.

So this sandwich is a little bit spicier.

So we got our spicy soppressata here, and all of it, I mean, that's paper thin.

Right.

That's how you got to slice it.

If it's not paper- That's the only way to slice it.

Exactly, yeah.

Can't be doing this thick chunk stuff.

So the soppressata.

Then we got our spicy gabagool or capicola.

Capicola.

However you want to say it.

And then we got the prosciutt.

Which it's funny, every time I say prosciutt to people, they're like, "What is that?"

What is that?

Prosciutto.

Yeah, prosciutto.

Yeah.

How about ricotta?

Yeah.

It's ricotta.

So then we got the prosciutt down, and then we're going tomatoes.

Then we got some fresh lettuce.

Then we got our super thin sliced onions.

Which that's a must.

Your onions got to be paper thin.

If they're not paper thin, they ain't worth it.

Then we got more garlic oil on top, some red wine vinegar, and then we got oregano, Italian seasoning here.

And then we got some salt and pepper.

And then, last but not least- You're still putting things on there ... still putting things on there.

Oh my God.

And then we got- That weighs about 18 pounds.

And then we got our pickles.

Boom.

What do you call this one?

That one's the Primo Italiano.

The Primo Italiano.

We'll put that right here.

We'll get this out of the way, right?

Yeah.

And that's the three most popular?

That's the three most popular ones.

Okay, my friend.

Try the Old Country.

Look at that, huh?

Oh my.

There you go.

You couldn't have picked a better guy to taste this, because he's Italian and everything.

And for you, dear, this is the Old Faithful.

It's got Doritos on it.

Look at that.

Try that.

And Primo Italiano.

Mm.

Who's gonna try that?

Here, you can eat both.

Hey.

There you go.

Grazie.

Hey, friends Bellissimo ... when you're in Cody, Wyoming, and you're headed to Yellowstone National Park, don't forget to visit my friends here at the Hoagie Hut.

I know you want to take a little lunchbox with you.

Make sure you take it from here, because when you're sitting there looking at grizzly bears, nothing better than a Primo Italiano from my friends at the Hoagie Hut.

Well, my friends, I'm here in Cody, Wyoming, at a real old- fashioned butcher shop.

I'm going to see my friend Randy over at Legacy Butcher & Bourbon.

I'm gonna grab a couple of ribeye steaks for the crew, and we're gonna have an amazing dinner.

Come on, follow me.

Randy, my man, wake up.

Wake up?

What's up, brother?

How are you?

I'm doing good, man.

Good to be back in town.

What can I do for you?

How's it going?

Excellent.

Good.

I'm gonna cook dinner for my crew.

Okay.

And I need some ground elk, two, and some ground bison, two.

Now, tell me a little bit about that.

Those are all, what do you call it, organic?

Well, everything that I carry is all natural, no hormones, no antibiotics, and it's all local.

How do you like that?

Shouldn't you be retired by now?

I gotta have a job in order to be retired.

I've been cutting meat for 45 years.

45 years.

This is the place to go.

It really is.

The only place in town.

When I travel, I travel the country, and I look for the best places to get meat, and everyone says, "Randy's got the best meat in town."

Well, thank you very much.

We appreciate it.

And how many grandchildren are you up to right now?

46.

46.

God bless you, man.

He does.

That is awesome.

Thank you very much, my friend.

My friend, it's always a pleasure to see you.

Thank you.

You're a true legend.

Well, I'm gonna get this food over to the house.

I have my team waiting for me to cook.

Never mind.

I better go check out what that was.

All right.

You guys have a good one.

It looks like some bandits rolled into town.

Okay, there's no real danger, but Monday through Saturday, between June 4th and September 22nd at 6:00 PM, a group of performers gives us a taste of what life used to be like around these parts when the West was really wild.

And get this, just because you've seen the show once doesn't mean you shouldn't check it out the following night.

These actors perform four different storylines and rotate throughout the week.

And in true Wild West style, it all end in a blaze of gun firing glory that's fun for the whole family.

Crowds are huge here at this show, so if you want reserved seating, go see my friends over at the Cody Travel Office right next door.

Have you ever looked at a place for the very first time and knew that it was meant for something special?

That's how I felt when I looked at Diamond View Ranch for the very first time, and I'm not the only one.

Jamie.

Hi.

How are you?

I'm doing great.

You know, this is crazy that I found you here, right?

I'm driving up, looking at this beautiful mountain, and I'm going, "What a great place to do a wedding venue."

And here you are with the Diamond View Ranch wedding venue.

Yes.

How did this happen?

Our beautiful view of Heart Mountain, and we just decided we wanted to share it with people, and I needed a place to put horses to graze, and so that- This is it.

This is it.

Look how beautiful this is.

You could get back to America and have the greatest wedding of all time, a Western themed wedding.

Does that make sense?

Yeah.

I don't know about you, but I worked up an appetite.

So why don't we go inside?

Me too.

You get the venue ready.

You show me around, and I'll cook us up some dinner.

All right.

Thank you, Benny.

Hey, folks.

Welcome back to Cooking with Cowboys.

I'm here at the beautiful Diamond View Ranch, and we're gonna make something special for Jamie and her guests.

I'm gonna start with a pork tenderloin with an apple brandy chutney.

So first, we're gonna start by heating up our pan with a little extra virgin olive oil.

And I like to add a little butter to it.

This way, the olive oil doesn't burn, or the butter doesn't burn because they work together.

We're gonna take our pork tenderloin.

We're gonna let that cook right in there.

And we're gonna put a little salt and pepper on it.

This is really an easy and fun dish with a lot of flavor.

So let that cook for a minute.

While that's cooking, we're gonna take some apples and cut them up.

I like to use Granny Smith apple and a red.

The red that I'm using today is a McIntosh So this is a quick dish that you could do at home for yourself or about 24, 25 people, which is what I'm going to do right now at Diamond View Ranch for Jamie and her friends.

All right, we got the apples done.

Let's go check on our pork chop.

We're going to do the other side with a little salt and pepper.

So now we're going to set our pork chops right here, let them rest.

We're also going to take our apples, the red and green, throw them in there.

You want to put them in there for about three, four minutes so they get nice and soft.

Now, a quick way to get them to cook faster is you take a little apple brandy.

And once again, we're going to put a little pepper and a little salt on those apples.

But now comes the fun.

You see the way it flames up?

We're going to burn out that brandy so it has a nice little flavor, but not overwhelming.

Now we'll take some brown sugar.

We're going to crumble up the brown sugar in here, which will give it a beautiful sweet taste.

Now we know that it's ready for a little bit of heavy cream.

Not too much, just enough to give it a nice color.

And there you have it, folks.

Watch this.

There you have it, folks.

Pork tenderloin with apple brandy, Diamond View Ranch style.

Jamie, Jesse, thank you so much for having me here at the Diamond View Ranch to cook for your family and friends.

Did you guys have a good time?

Yeah.

Did you like the meal?

Yes.

I promise I'll be back again.

Thanks again.

Thank you.

Well, it's been a few great days here in Cody, Wyoming.

If you want to learn more about Buffalo Bill and the town that he helped create, there's no better place than the historic Cody Theatre.

Come join us at the Wild West Spectacular.

You'll learn all about this great town, all about Bill Cody and his friends, and you'll have a blast.

Let's go inside.

Every summer from late June through early August, the historic Cody Theatre comes alive with the Wild West Spectacular: The Musical.

It's a high-energy, family- friendly show packed with music, dancing, comedy, and of course, the legend of Buffalo Bill Cody himself.

This isn't just a sit- down and clap kind of performance.

It's a full-blown, whip- cracking, toe-tapping tribute to the spirit of the West.

Local actors and professional performers make it a must-see for anyone visiting Cody.

Shows run Wednesday through Saturday nights right here on Sheridan Avenue, just steps from the Irma Hotel and all the action downtown.

So how are you today?

I'm fantastic.

Thank you so much for having me.

This is an amazing place.

Could you tell me a little bit about the theater?

Yes, this theater is a historic theater.

It was built in 1936, and it was originally a regular movie theater where you'd go and watch just your average flick, and we turned it into a live theater venue.

Wow, that's amazing.

I imagine when they first started, it was the black and white westerns.

I would imagine.

Wow.

So you were born and raised in Cody.

I was.

And you wanted to bring to the world, if you will, the story of Bill Cody and the story of the town of Cody, and you wrote all of this.

Yes.

Wow, that's amazing.

So other than being creative like you are, what really inspired you to want to do this?

Well, I think growing up in this town and being a part of Buffalo Bill's legacy every single day, it becomes a part of you, and I wanted to share that with the rest of the world because there are so many things that the world and everyone in the world doesn't know about Buffalo Bill- That's true ... and his Wild West Show.

And I imagine that you have visitors from all over the world.

We do.

I can't believe I'm on the stage of the Wild West Spectacular.

Yes, you are.

Thank you.

And you know, folks, for those of you watching at home, when you visit Cody and Yellowstone, there's so much fun to have, so many places to visit.

But if you really want to learn about Bill Cody and his friends and the town that was named after him, right?

Yes.

Come and see this show because it's amazing.

I heard nothing but good things about it.

Thank you.

When you run your show, does it run for three months, five months?

How long is the season out here?

It runs for about two months.

We do just little under 50 shows.

Wow.

And you have actors that come from all over the country, I understand.

We do, yes.

Awesome.

And I heard you have a special surprise for me right now with one of your actresses.

Yes.

I believe Annie Oakley is waiting in the wings.

Annie Oakley?

Yeah.

I love Annie Oakley.

I can't wait to see that.

Come see the Wild West Show.

No need to be a scholar at the Wild West Show for only half a dollar.

Want to see a duck shot to pieces by the little Jushot?

Here at the Wild West Show.

Oh, come see the Wild West Show.

We had a great weekend here in Cody, Wyoming.

We got to see some amazing things.

We went to the beautiful Diamond View Ranch.

We got to see the historic Irma Hotel, the musical theater, the Wild West Spectacular.

It has been amazing.

So we'll see you next week on "Cooking with Cowboys."

Thanks for watching.