There’s no shortage of great music being made in Texas, by Texans: from slide guitars to 808s, from accordians to distortion pedals, the tapestry of Texas includes the traditions of George Strait, Pantera, UGK, At the Drive-In, and Freddy Fender. Today’s artists are tomorrow’s legends, and on the Daily Post’s song premieres, artists explain why their latest tracks are worthy of your time and attention. 

This week, Texas red dirt country stars Randy Rogers and Wade Bowen bring a duet that tells the story of how the two of them each found themselves going from “one night in San Marcos some fifteen years ago” to playing the Grand Ol’ Opry and opening for George Strait at the Houston Rodeo. Below, Rogers and Bowen get reflective about their reflective song. 

Can you walk us through your songwriting process on this song? 

Randy Rogers: This one came kinda easy because it’s just our story. It’s the truth. 

Wade Bowen: It was a bit different from our normal writing process having to write a duet with two male singers. Kinda limits your topics of conversation. But we wanted to tell the story of our tour and our friendship. I think this song does it well.

When did you know that this song was finished? 

RR:  As with any song, you want to make sure you get your point across and it has an end. To me, the part about our dads in the bridge really sums us up. 

WB: I’m not sure you’re ever finished with a song till it’s actually on the finished product you hold in your hands on an album. 

Is this the best song you ever wrote? 

RR: I think not, but Wade will likely say yes. 

WB: A songwriter’s best song they ever wrote is the last one—so, no. But it’s a fun one, no doubt. I’m sure people will smile when they listen to it. 

What do you think people should be doing while they listen to this song? 

RR: Holding their beer. Duh.

WB: Smiling, and holding a beer in each hand. 

If you had to compare this song to a food, what food would that be? 

RR: A steak dinner—an 8-ounce filet, of course. 

WB: A big ribeye steak and a baked potato. 

Photo Credit: Amy Richmond