The veteran rancher, who was up in Oklahoma, recalls eating bologna almost wherever he went as a kid.
In a Zoom interview with News , Rollins stated, “We had a lot of it, so my dad called it red rind steak.” (Watch the video at the article’s top.)
While watching his show, chef Andrew Zimmern hunts, cooks wild animals, and develops recipes “for anybody.”
At now, Rollins resides in New Mexico and hosts the weekly “Cowboy Cooking” program on his YouTube channel, “Cowboy Kent Rollins.”
Rollins is aware that bologna isn’t always the preferred lunch meat.
A “comfort food” that “brings back a lot of memories” of his time spent working on a ranch, bologna, according to Rollins.
You simply bring a sandwich with you, he continued, and it would be that thin bologna that you could hold up while reading the newspaper. I was looking for something healthy but incredibly meaty. Although it would fill you up, you might think, “Hey, this isn’t your typical bologna.”
