While he became a legend pitching on the mound, baseball Hall of Famer Nolan Ryan came to Alvin Community College on May 28 to talk more about raising beef and his time in front of the grill.
Ryan was one of three speakers featured at the 14th annual ACC Foundation Author’s Luncheon.
Along with Ryan, the panel included Nolan Ryan Beef CEO Charlie Bradbury and the Texas Rangers’ executive chef Christobal Vasquez.
Ryan and Vasquez worked together to write The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen, which was released in May.
When Ryan and Bradbury began marketing Nolan Ryan Beef, they many requests from customers about the best way to cook their product. The company sells grass-fed only beef to supermarkets and restaurants throughout the country.
“We wanted to give people a tool they could use for cooking,” Ryan said.
When Bradbury first met Ryan several years ago, he was surprised to learn how serious the baseball legend was about his cattle.
“We never even mentioned baseball the whole day,” Bradbury said.
The two set out to start their own beef company and they decided select quality beef that was certified by the U.S. Department of Agriculture.
“We have a very uniform product and I think that’s very unique,” Bradbury said.
While working for the Texas Rangers as President, Ryan met Vasquez, a native of Augascalientes, Mexico. Vasquez said he took some of his culinary influences from his home and used them in the dishes he created for the team’s menu.
The two began sharing the recipes with one another and were then inspired to write the book. Ryan and Vasquez both said the book has had a great reception from readers and it will be a good source for those wanting to improve their skills on the grill.
“I think this has been a really good thing,” Vasquez said.
The Author’s Luncheon is held every year to raise funds for ACC student scholarships, staff development and community enrichment programs. Past speakers include Barbara Bush, Dan Pastorini and Susan Baker.