• New Year’s Eats: Smoked Tri-Tip


    Indirect grilling is a fire cooks best friend!

    When you are able to allow the meat time to absorb all of the smoky flavor, then you appreciate fire cooking so much more. And there is no better piece of meat to smoke than tri-tip.

    Introducing Smoked Tri-Tip from Derek Wolf at Over the Fire Cooking. Smoked tri-tip is an essential for any backyard griller. All you will need is a grill that can smoke, some Cowboy Charcoal and the recipe below to get started. Enjoy!

    Smoked Tri-Tip

    Yield: 1-2 servings
    Cook: 60-90 minutes
    Prep: 20 minutes

    • 1 tri-tip roast from Felton Angus Beef
    • 3 tablespoons of ancho chili powder
    • 2 tablespoons of garlic powder
    • 2 tablespoons of brown sugar
    • Salt and pepper (to taste)

    • When tri-tip is at room temperature, lather with olive oil then season with ancho chili powder, garlic powder, brown sugar, salt and pepper
    • When ready to cook, use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, move to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or mesquite wood chunks to the top of the charcoal.
    • Place tri-tip on opposite side of charcoal and let smoke for 60-90 minutes at 225-250F or until internal temperature is at 130F (medium-rare)
    • Pull meat off grill and let rest for 15 minutes
    • Serve and enjoy!

  • Pinwheel Skirt Steak

    Introducing Pinwheel Skirt Steak from Derek Wolf at Over The Fire Cooking. This recipe is make with delicious steak, blue cheese and spinach all rolled together into one amazing dish! Cook this savory rolled meat over some hot Cowboy Charcoal at your next campfire! Sear it using your favorite cast iron pan plus butter to get an amazing crust.

    Pinwheel Skirt Steak

    Yield: 2-3
    Cook: 20 minutes
    Prep: 15 minutes

    • 1 whole skirt steak (cut in half)
    • 1 cup of spinach
    • 1/2 cup of blue cheese crumbles
    • 2 tablespoons of garlic powder
    • 2 tablespoons of unsalted butter
    • Salt & Pepper (season to preference)

    • Using some Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Once charcoal is white hot, evenly disperse around grill
    • About 10-15 minutes before cooking, place a cast iron skillet over fire to preheat
    • Take both halves of the skirt steak and season with salt, pepper and garlic powder
    • Place a layer of spinach on top of steaks (stay inside about 1/4in of the edge of the steak). Then layer with blue cheese crumbles
    • Roll steak on top of the filling and then tie around steak with twine to prevent it from unrolling. Make sure to tie with two pieces of twine
    • Cut rolled steak in half, making sure there is twine to prevent it from unrolling. Steak should be 2-3 inches thick like a Filet Mignon
    • Add some unsalted butter to cast iron and let melt. Place steaks on skillet and let cook for about 6-8 minutes per side or until internal temperature is at 130F (medium rare).
    • Let steaks rest for 5-10 minutes. Serve and enjoy!

  • Spicy BBQ Cola Wings

    Introducing the Spicy BBQ Cola Wings. Full of spicy flavor from the Cowboy Prairie Fire BBQ Sauce and hints of sweetness from a fresh can of cola. These new fan favorites are easy to make, super delicious, and guaranteed to be a win at your next tailgate. Prep the BBQ sauce at home and throw them on the grill before the big game! You can feed a whole army of friends and family with these guys.

    Spicy BBQ Cola Wings

    Yields: 2-4 servings
    Cook: 25 minutes
    Prep: 30 minutes

    • 4-5 pounds of chicken wings or wingettes
    • 2 cups of Cowboy Prairie Fire BBQ Sauce
    • 1 12 oz can of your favorite cola
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon garlic powder
    • 1/4 cup white flour
    • Salt and pepper to taste

    • In a bowl, add Cowboy Prairie Fire BBQ Sauce, can of cola, Worcestershire sauce, garlic powder, salt & pepper. Mix thoroughly.
    • Pour mixture into saute pan, add flour to thicken and bring to a boil. Stir frequently to prevent burning.
    • Pull mixture off heat & add Chicken Wings. Coat wings in sauce completely.
    • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 pieces of apple wood to the top of the charcoal for added flavor!
    • Once charcoal is hot (around 325-350F), move all of it to one side of grill in order to indirectly cook the chicken. (Optional) Add soaked apple wood smoking chips for added flavor
    • Place chicken on opposite side of charcoal and cook 8-10 minutes per side.
    • Pull chicken off and coat with more Cowboy Prairie Fire BBQ Sauce
    • Serve and enjoy!

  • Reverse-Seared Steak

    Some people love to cook their meat low & slow while others like a fast & hot; but, what if I told you there was a way to get the best of both worlds? Introducing the amazing reverse-seared steak! Take any normal cut of steak, smoke it on a low temperature for about an hour, then sear it over a hot fire and BOOM! You have a new party favorite!

    So how does a reverse-seared steak work?

    A reverse-seared steak is the combination of two styles of cooking: smoking & grilling. In order to make this style of meat, you first smoke the steak on a low temperature for about an hour. This is counter-intuitive to most people since its not normal to see a ribeye being smoked! When you smoke the steak, you actually cook it from the inside out. This allows for a more flavorful piece of meat since the low temperature does not push the juices out. After the steak has rested, you then quickly sear the outside of the steak on a really high temperature (preferable over the fire). This will get an amazing crust and help to seal in as much flavor as you can!

    When do we start cooking?

    So whether you’re a low & slow person or a fast & quick person, try out my Reverse-Seared Steak recipe below and get the best of both worlds! Don’t forget to add some Cowboy Hickory Wood Chunks to the fire for added flavor!

    Reverse Seared Steak

    Yields: 1-2 servings
    Cook: 1 hour 15 minutes
    Prep: 10 minutes

    • 1 Ribeye steak (about 12-16 ounces)
    • 1 tablespoon sea salt
    • 1 tablespoon fresh black pepper
    • 1 tablespoon cinnamon
    • Other: A grill that can smoke on low heat (i.e. anything with a lid)

    • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 small pieces of hickory wood to the top of the charcoal for added flavor!
    • Once charcoal is hot, place in grill on one side and leave room so that you can add more charcoal/wood later
    • Close the lid on your grill and wait for the temperature to reach 275-300F
    • While waiting, season the steak with salt, pepper, and cinnamon on both sides.
    • When temperature is ready, place steak on opposite side of charcoal. Let the steak roast for about 45-50 minutes (or until the internal temperature for steak is 120F) Make sure to add charcoal/wood chunks to maintain a consistent temperature!
    • Pull steak off grill and let rest for 10 minutes
    • While steak is resting, prep your grill to be as hot as possible
    • When fire is ready, place steaks on grill for 1 minute per side
    • For cross grill marks, do 30 seconds on one side then turn 90 degrees for another 30 seconds. Flip steak and repeat process
    • Pull steak off hot fire, slice and enjoy!

  • Beer Glazed Scallops

    We all love seafood and beer, right?

    Whether you are at the beach or in your backyard, there is always a trend to pop open a cold one when eating any type of seafood.

    Well this time, you should pour a little of your favorite brew into a skillet with some scallops.

    This new recipe from Derek Wolf from Over The Fire Cooking for Beer Glazed Scallops is cooked in cast iron right on top of some hot Cowboy Charcoal. Your favorite seafood is seasoned with a lot of flavor and then lightly glazed inside the skillet with the beer of your choosing! They are ideal for your next cookout or when you are missing the beach this winter season!

    Just be ready to get impressed with the delicious flavor inside this fire cooked dish!

    Cowboy’s Beer Glazed Scallops

    Yields: 1-2 servings
    Cook: 25 minutes
    Prep: 10 minutes

    • 10-15 fresh scallops
    • 2 tablespoons of olive oil
    • 2 tablespoons of butter
    • 1 tablespoon of lemon juice
    • 1 tablespoon of minced garlic
    • 1 tablespoon of bacon, finely cut
    • 1/4 cup of parsley, finely chopped
    • 1/3 of your favorite 12oz beer, preferably a lager
    • Salt and pepper to taste

    • Using Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Once charcoal is white hot, evenly disperse around grill
    • About 10-15 minutes before cooking, place a cast iron skillet on top of charcoal to preheat
    • Season scallops with olive oil, lemon juice, paprika, salt & pepper
    • Add butter, minced garlic and bacon to cast iron 2 minutes before cooking scallops.
    • Place scallops in skillet and let cook for 2 minutes on the first side. Flip scallops and pour in beer. Let simmer in beer for another 2 minutes.
    • Sprinkle parsley on top, serve and enjoy!

  • BBQ Bison Burgers

    Calling all burger lovers! This BBQ Bison burger by Derek Wolf from Over the Fire Cooking, is about to knock your Cowboy boots off. Topped with jalapenos, gooey Havarti cheese, and our own Cowboy Hickory BBQ Sauce, this burger creates a one-of-a-kind flavor explosion! What are you waiting for?!

    BBQ Bison Burgers

    Yields: 2-4 servings
    Cook: 15 minutes
    Prep: 10 minutes

    • 1 pound of ground bison
    • Sliced Havarti cheese
    • 2 fresh jalapenos
    • Brioche hamburger buns
    • 1/2 tablespoon of chili powder
    • 1/2 tablespoon of garlic powder
    • Salt and pepper, to taste
    • Cowboy Hickory BBQ Sauce
    • (Optional): Fresh cut white onions

    • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 small pieces of hickory wood to the top of the charcoal for added flavor!
    • Split the 1 pound of ground bison in half and form into patties
    • Season the burgers with chili powder, garlic powder, salt & pepper
    • When fire is at a nice medium to medium high heat, place bison patties and jalapenos on grill grate. Let both the bison and jalapenos cook for 4-5 minutes per side
    • Place Havarti cheese on top of bison burgers about 2 minutes before they are done
    • When done, pull burgers & jalapenos off. Make sure to slice jalapenos
    • Place burgers on bun with jalapenos on top, then drizzle on some Cowboy Hickory BBQ Sauce
    • Serve and enjoy!

  • Fire & Ice Year 2 Winner Spotlight

    Shannon Turner Wins Second Annual Cowboy Charcoal Fire & Ice Women’s Championship Barbeque Series!

    We’re excited to announce that Shannon Turner of competition cook team Muttley Crew BBQ has won the second annual Cowboy Charcoal Fire & Ice Women’s Championship Barbeque Series. Celebrating its second year, the first-ever female barbeque competition series was launched to fill a gap in the male-dominated sport of competition barbeque. Inspired by the stories and culinary chops of some of the country’s top female pitmasters, we partnered with Kansas City Barbeque Society (KCBS) to create the Fire & Ice series.

    After accruing points at KCBS-sanctioned events from January 1, 2017 through October 30, 2017, the top ten women’s teams earned a spot to compete at the World Food Championships in Orange Beach, Ala., November 8-12, 2017, where they vied for a chance at $25,000 in cash and diamond jewelry. Shannon Turner of Muttley Crew BBQ received the title of Grand Champion and a prize package of $9,000 in cash and diamond jewelry for receiving the highest combined points from the Fire & Ice grilling challenge and the World Barbecue Championship. Tina Cannon of The Pit Crew BBQ Team took home second place and Candy Weaver of BBQr’s Delight earned third place at the finals.

    For the Fire & Ice grilling challenge, Shannon Turner prepared grilled filet mignon cuts of wagyu beef topped with composite butter incorporated with chives, bleu cheese and garlic alongside thinly sliced, grilled potatoes accented with bleu cheese and chives as well as grilled asparagus lightly touched with white balsamic vinegar. This dish combined with her efforts during the second-round preparation of the four standard KCBS meats – chicken, pork, ribs and beef brisket – earned her the title of Grand Champion in the Cowboy Charcoal Fire & Ice Women’s Championship Barbeque Series.

    This year has been a turning point for the Muttley Crew BBQ team, who going into the Fire & Ice series finals had won three Grand Champions and two Reserve Grand Champions during the 2017 competition season. Prior to this year, the team had yet to win the title of Grand Champion. In addition to perfecting her craft at cooking competitions on the weekends, Turner spends the week working for a pharmaceutical company. She and her husband Brian travel the competitive circuit together, competing as the Muttley Crew BBQ team, which is named after their five dogs.

    For more information about the competition, please visit www.CowboyFireAndIce.com. Registration for year three will begin in spring 2018. For competitors not registered with KCBS, please visit http://www.kcbs.us/join.php


  • Fall Festive Chili

    Check out this recipe from Derek Wolf at Over the Fire Cooking for Fall Festive Chili! This recipe combines the best of fall flavors, including pumpkin spice to add a sweet and savory element. Time to crank up the grill and cozy up with your new favorite comfort food!

    Fall Festive Chili

    Yields: 4-8 servings
    Cook: 1.5-2 hours
    Prep: 20 minutes


    • 1 pound of ground beef
    • 1 pound of ground Italian sausage
    • 1 large bell pepper, chopped
    • 1 red onion, chopped
    • 1 jalapeno, chopped
    • 1/4 cup chili powder
    • 1 tablespoon ground cumin
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon dried oregano
    • 4 cloves of garlic, minced
    • 2 (15 ounce) cans of dark red kidney beans
    • 1 (15 ounce) can of black beans
    • 2 (28 ounce) cans of diced tomatoes
    • 1 (6 ounce) can of tomato paste
    • 1 (12 ounce) can of beer
    • 1/4  stick of butter
    • Salt, to taste


    • Using Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of mesquite wood to the top of the campfire every 30 minutes for added flavor!
    • Place dutch oven over the fire to heat up about 15 minutes before cooking.
    • Season dutch oven with butter to prevent sticking or burning while cooking.
    • Once cast iron is hot, add red bell pepper, red onion, jalapeno, chili powder, ground cumin, pumpkin pie spice, dried oregano, & garlic. Stir & let simmer for 5 minutes.
    • Add ground beef and sausage to the pot and let cook for 7-8 minutes or until the meat is browned. Make sure to break down meat into smaller parts using a wooden spoon or spatula.
    • Once meat is done, add (with juice) kidney beans, black beans, diced tomatoes, & tomato paste. Pour in your can of beer and stir.
    • Let chili simmer for about 1 hour to 1.5 hours or until thickened. Make sure to stir occasionally and maintain heat around the fire at all times.
    • Once done, serve with rice, sharp cheddar cheese and sour cream. Enjoy!
  • Fire Cooking Dishes for Tailgating!

    Today we are spicing up your average tailgate with Derek Wolf from Over the Fire Cooking’s five recipes for you to try at your next tailgate! These recipes are fast, easy and hard to mess up – but are clear winners compared to your average tailgating foods. Be prepared to be everyone’s favorite tailgate destination after using these recipes!

    1. Skewered Shrimp

    Spicy Paprika Skewered Shrimp

    Shrimp is a fun food to cook over a fire. They are full of flavor, easy to prepare, and can feed a large amount of people!

    The first thing you want to do is buy the right type of shrimp. Try getting peeled & de-veined shrimp as they will have the most flavor and will be the easiest to prepare. You can buy these on bulk at any grocery store. However, I recommend staying away from frozen shrimp as they might not have as much flavor as you will want.

    As for cooking, keep your grill at a medium to medium-high heat! Shrimp are a very fast cook and only need 2-3 minutes per side. Tip for success: Make sure to oil the grill grate before cooking so that your food won’t stick.

    My favorite shrimp recipe is seasoned with salt, pepper, spicy paprika and lime. Put these bad boys on some skewers and place them on the grill for about 3 minutes per side. Make sure to let the skewers soak in water for at least 30 minutes before using them. This will prevent flare ups and the wood from burning.

    2. Beer Brats

    Cast Iron Beer Brats

    You can never go wrong when beer and meat are paired together. That is why my next tailgating recipe is simply that: beer brats.

    All you will need for this dish is a good cast iron pan, a great beer and some hearty brats! Quick, easy and too the point, Beer brats are a fan favorite at my house as they only take 15 minutes to cook and you can drink a beer in the process.

    One question I get a lot when cooking these is: why don’t you use cheap beer? You want to use good beer for these brats since you don’t want your brats to taste like cheap beer! Since beer is the added flavor to the dish, then make sure it will actually bring flavor to the food.

    I highly recommend cooking these with with a good porter or lager. These styles of beer hold ample amounts of flavor, but won’t make the food taste bitter. Finally, my last tip for beer brats is to add some brown sugar on top before they are done cooking. This will make them taste a little sweet and will compliment the salt in the brats.

    3. Cast Iron Chili 

    Campfire Cast Iron Chili

    This campfire favorite is making its way to the Super Bowl. Yes, chili is already a fall tradition so why not have it at the big game?

    The way you make some cast iron chili is by first having an awesome cast iron dutch oven.

    Preheat the dutch oven for about 10 minutes on your grill or straight in the coals. My favorite recipe for a good chili is with ground sausage, ground beef, canned tomatoes, canned kidney beans, canned corn, tomato paste, fresh jalapenos and a couple beers.

    Cook this over the fire for about 20 minutes and you will have a feast for the whole family! Add some chips, sour cream and cheese and you will bring home an empty dutch oven.

    Chili is an easy recipe to follow and can be cooked almost anywhere, including your next tailgate.

    4. Bison Burgers

    Perfectly Tender BBQ Bison Burgers

    Beef burgers are already a fan favorite for tailgating, but what if you made your next burger out of bison?

    Bison is a lean and hearty meat that is full of flavor and pairs well with fire. This meat is great for those that love the taste of a burger, but might want to have something with less fat.

    Game meat tends to have less fat due to the animals being more active. Bison is no exception to this rule as it tends to be on the lean side with only 5-7% fat. This is compared to most beef burgers that are around 15-25% fat.

    I like to make my burger with some sea salt, pepper and garlic. Add some charred jalapenos and some Cowboy BBQ sauce and you will be in burger heaven. If you cook the meat to medium in temperature, then it will almost fall apart in your mouth from tenderness.

    I recommend this burger for anyone who is nervous to try anything too crazy on game day. All you need is a hot charcoal grill, and in 15 minutes this burger is ready to eat.

    Follow my BBQ Bison Burger recipe and you won’t regret it!

    5. Skirt Steak

    Skirt Steak with Chimichurri Sauce

    For all the steak lovers in the house, I highly recommend trying skirt steak on game day. This steak is very easy to cook and only takes 3-4 minutes per side!

    The one thing I absolutely love about skirt steak is how versatile it is for different dishes. Add some skirt steak to a tortilla and you can have tacos. Throw it into some chili and you will add an amazing beef flavor. Simply slice it and top with some chimichurri sauce, and you will be licking your fingers because it is so good.

    Skirt steak might be my favorite cut of beef for tailgating. It takes very little fire cooking skill to cook, and is hard to mess up. Plus, this cut of meat can feed a lot of people with only a few steaks.

    My two tips for cooking skirt steak are this: let the meat rest and make sure to slice against the grain.

    When you cook this steak, make sure it is on the grill for only 3-4 minutes per side. Once it is done, then let it rest for around 5 minutes. This will help the juices seep back into the meat and give it the color that you are looking for.

    When slicing the steak, make sure to cut perpendicular to the grain of the meat. This helps the meat from tensing up and losing its tenderness.

    Happy Tailgating! 

  • Grilled Lobster Tail with Chive Butter Sauce

    Cowboy’s Grilled Lobster Tail with Chive Butter Sauce

    While lobster is delicious to enjoy on its own, bringing it to the grill and adding this Chive Butter Sauce will become your new favorite way to prepare! Grilling lobster tails is quick, easy and enhances the natural seafood flavors. Enjoy!

    Yields: 1-2 servings
    Cook: 25 minutes
    Prep: 10 minutes

    Lobster Tail Ingredients:
    • 2 North Atlantic lobster tails
    • 2 tablespoons of olive oil
    • Salt and pepper to taste

    Chive Butter Sauce Ingredients (optional):
    • 1/2 stick of butter
    • 1 tablespoon fresh chives
    • 1 tablespoon paprika
    • 1 clove garlic, minced
    • Salt and pepper to taste

    • Using scissors, cut the lobster tails shell down the back making sure to only cut the shell. Do not cut the tail
    • With a knife, cut the lobster tails down the line you cut with the scissors making sure not to cut all the way through the lobster
    • Fold the lobster tails in half so that the meat is exposed from the cutting side
    • Season the lobsters with olive oil, salt, and pepper
    • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 small pieces of apple wood to the top of the charcoal for added flavor!
    • When the fire is at a nice medium to medium high heat, place the lobster tails on top of grill grate with flesh side down first. Let cook for about 6 minutes per side
    • (Optional) If you want to serve with the Chive Butter Sauce, place all the ingredients into a cast iron skillet and set on top of fire. Let cook until the butter is nice and melted. Once melted, use a brush to apply butter to the lobster tails
    • Serve and enjoy!