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As hand-cut steaks sizzle on the grill, Trevor Mecham is up to his elbows in a pile of sweet potato fries. In the oven a sheet of enormous cinnamon rolls–each roughly the size of a dinner plate–awaits a schmear of sugary-sweet frosting.
Growing up in Central Florida, Erik Jacobsen pretty much knew he wanted to be a cowboy by the time he was twelve or thirteen years old.