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Brooks & Dunn's Kix Brooks gives you permission to buy a blow torch Brett Warren
Brett Warren

Before he ever topped the charts as one-half of Brooks & Dunn, Kix Brooks was cooking up oysters, shrimp and steak with his family down south in Louisiana. Those experiences form the basis for his brand-new cookbook, “Cookin’ It with Kix.”

The country superstar has fond memories of cooking fish he’d just caught on the outdoor smoker with his dad and walking through the family garden with his grandfather.

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Kix tells Rare Country, “My grandfather, he’s like a hunter and fisher and mayor of the town, but at the same time, he took care of his roses and his tomatoes and you could just tell. He’d walk through the garden with me, and show me, ‘Look at this. This is an issue’ or ‘Look at this. This is what we’re looking for.'”

Growing up that way gave Kix a great perspective on enjoying the processes behind making a meal.

He adds, “You get this ingrained appreciation for animals and vegetables. All those things that end up as a meal on the table.”

Those Louisiana meals of Kix’s childhood are all included in the new cookbook, including killer recipes for red beans & rice and a classic shrimp boil.

RELATED: Ronnie Dunn tells us why he’s singing with old pal Kix Brooks again

In addition to capturing his childhood in Louisiana, the new cookbook features highlights from Kix’s role as a husband and father. Cooking is one of the main ways Kix stays connected with his wife, Barbara. Sometimes all it takes is a trip to the grocery store.

He explains, “That’s like my wife and I going for a walk in the woods. When you’re in the grocery store, before you get out of there, we’ve talked about the kids and everything. It’s just a part of life.”

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As for their kids, Kix admits his son, Eric, and daughter, Molly, haven’t been bitten by the cooking bug just yet. Molly, who is a vegetarian, has a recipe for sweet potato pie in the book, but it takes a little fire to get Eric excited about cooking.

Kix says, “Eric, first time he went to Commanders Palace and saw bananas foster, he was like, ‘How do you do that?’ I said, ‘Get you a cookbook. Get online. You’ll see.’ He likes setting shit on fire, which is fun, too.”

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That’s another perk of trying out recipes from Kix’s cookbook.

He says with a laugh, “Being a chef or cook gives you the right to buy a torch at Home Depot.”

Kix appeared on NBC’s “Today” to talk about “Kickin’ It with Kix” with Kathy Lee and Hoda. The three of them had a blast cooking beignets, and we’ve got the recipe right here.

Hunter Kelly is a senior correspondent for Rare Country. Follow him on Twitter @Hunterkelly.
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