• Valentine’s Day: Desserts on the Grill

    Instead of heart-shaped cookies and chocolate boxes on Valentine’s Day, mix it up this year and surprise that special someone with a decadent dessert on the grill. Show your love with another award winning recipe from Jayna Todisco, this year’s Fire & Ice Women’s Championship Barbecue Series winner!

    These recipes combine fresh strawberries and melted chocolate to create a romantic dessert that is perfect for two. For the full Valentine’s Day feast, pair with Jayna’s Merlot Burgers with Grilled Herb Potato Chips!

    Chocolate Covered Grilled Strawberry Shake

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

    Ingredients:
    •1 pound strawberries, destemmed and cut in half
    •1/4 cup brown sugar
    •1/4 cup white sugar
    •1/2 cup milk
    •1/2 – 1 cup of ice
    •1 cup chocolate chunks or chocolate chips
    •Hot fudge
    •Pint of your favorite strawberry or vanilla ice cream

    Directions:
    •Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10 minutes
    •Gently wash the strawberries and pat dry
    •Once coals have ashed over, place strawberries over direct heat on the grill grate
    •Cook for 3-4 minutes, or until strawberries just start to soften
    •Remove from grill and place in mixing bowl, and immediately add both sugars
    •As the hot strawberries sit in the sugar, it will make syrup
    •Add the ice cream, milk, ice and the strawberries and mix in a blender
    •Add more ice if you like your shake thicker and add or reduce milk accordingly
    •Pour in a glass and put back in the freezer for at least 15 minutes
    •After freezing, stir in chocolate chunks. If you are using hot fudge, alternate layers of fudge to shake
    •Add a layer of hot fudge on top, garnish with strawberries and whipped cream and enjoy!

     

    Skillet Red Velvet Cookie for Two
    Yields: 2 servings
    Cook: 20 minutes
    Prep: 15 minutes

    Ingredients:
    •1 1/3 cup flour
    •1/4 cup Dutch Cocoa or cocoa powder
    •1 teaspoon baking soda
    •Pinch of salt
    •1/4 cup butter
    •1 cup brown sugar
    •1/4 cup white sugar
    •1 egg
    •1 tablespoon red velvet flavoring or red food coloring
    •1 tablespoon vanilla bean paste or vanilla
    •2 tablespoons cream cheese (optional)
    •1/2 cup milk or semi-sweet (dark) chocolate chips
    •1/2 cup white chocolate chips

    Directions:
    •Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill or smoker and light, letting burn for 15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
    •Combine flour, cocoa powder, baking soda and salt and set aside
    •In a separate mixing bowl, cream together butter and sugars
    •Once butter mixture is light and fluffy, add remaining wet ingredients and then dry ingredients (except chocolate chips) and mix thoroughly
    •After cookie dough is mixed, toss in chocolate chips and mix
    •Refrigerate for at least an hour
    •Grease skillet with butter or non-stick cooking spray and make one big cookie. Dough should not exceed the halfway mark of the pan.
    •Add extra chocolate chips to top of cookie if you desire
    •Once coals have ashed over, place large cast iron skillet on grill over indirect heat
    •Cover skillet with lid and allow to cook, until toothpick test comes out clean but cookie is still very soft
    •Remove from grill and serve warm

  • Valentine’s Day: Merlot Burger

    In celebration of Valentine’s Day, we are sharing some savory recipes that are perfect for a delicious night in. Turn up the heat and get grilling with this recipe for Merlot Burgers from this year’s Fire & Ice Women’s Championship Barbeque Series winner, Jayna Todisco!

    Marinated in red wine, this award winning recipe includes bacon, Roquefort, white cheddar and an herb mayonnaise seasoning. The decadent burger pairs perfectly with the grilled herb potato chips. Stay tuned to The Roundup for an extra special Valentine’s Day dessert from Jayna!

    Merlot Burger with Grilled Herb Potato Chips

    Yields: 4 servings
    Cook: 25 minutes
    Prep: 15 minutes

    Burger Ingredients:
    •1-pound lean ground beef
    •1 large red onion, sliced
    •1/2 cup merlot
    •4 slices Roquefort cheese
    •4 slices white cheddar cheese
    •Cooked bacon, reserve fat
    •1/2 teaspoon salt
    •1/2 teaspoon pepper
    •4 hamburger buns

    Herbed Potato Chips Ingredients:
    •1 pound potatoes
    •1/4 cup olive oil
    •1/2 teaspoon salt
    •1/2 teaspoon pepper

    Herb Mayo Ingredients:
    •1/4 cup mayonnaise
    •1/4 cup sour cream
    •1 tablespoon Worcestershire sauce
    •2 cloves garlic, minced
    •1 teaspoon thyme, chopped
    •1 teaspoon rosemary, chopped
    •1 teaspoon chives, snipped
    •1 tablespoon bacon fat

    Directions:
    •Mix all ingredients for herb mayo sauce and set aside for later use
    •In a medium saucepan, add onions and merlot and cook on low heat stirring occasionally, until soft
    •Transfer onions to small bowl and set aside
    •Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10 minutes
    •Wash and scrub potatoes in cold water, and cut inch 1/4 inch slices
    •In a medium bowl, toss potatoes into olive oil, and mix until fully coated
    •Divide ground beef into 4 even portions and press each portion into a 3/4-inch-thick patty
    •Season both sides of the patties with salt and pepper
    •Once coals have ashed over, place potatoes and hamburger patties over direct heat on the grill grate
    •Cover grill and allow patties to cook 6-8 minutes per side, flipping once while cooking
    •Allow fries to cook for 20 – 25 minutes, then remove from grill to cool
    •Once patties have reached an internal temperature of 160 degrees, top each burger with a slice of Roquefort and cheddar cheese
    •Once cheese is melted, remove burgers from grill
    •Place burgers on a bun and top with herb mayo sauce, onions and bacon
    •Serve with fries and enjoy!

  • Game Day Grilling: Pulled Pork Sliders

    The big game is only two days away! Try our recipe for Pulled Pork Sliders! Savory and full of flavor, this recipe is the perfect game day appetizer. The delicious garlic aioli combined with the juicy and tender pork makes for one special dish.

    Tip: Use Cowboy’s new Range Style BBQ Sauce for a tangy kick!

    Cowboy’s Pulled Pork Sliders with Garlic Aioli

    Yields: 6 servings
    Cook: 5 hours
    Prep: 45 minutes

    Pork Rub Ingredients:
    •1 six-pound skinless pork shoulder
    •1/4 teaspoon cinnamon, ground
    •2 tablespoons brown sugar
    •2 tablespoons paprika
    •1 teaspoon cumin
    •1 teaspoon garlic
    •1 teaspoon salt
    •1 teaspoon pepper
    •18 slider buns, halved
    •1 1/2 cups Cowboy® Range Style BBQ Sauce

    Aioli Ingredients:
    •3/4 cup mayonnaise
    •1 teaspoon garlic, minced
    •1 tablespoon lemon juice
    •1 tablespoon chives, chopped
    •1/4 teaspoon pepper

    Directions:
    •Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill or smoker and light, letting burn for 15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
    •In a small bowl, combine mayonnaise, garlic, lemon juice, chives and pepper to create aioli
    •Whisk until all ingredients are blended and set aside
    •To make rub, combine cinnamon, brown sugar, paprika, cumin, garlic, salt and pepper in a bowl and coat pork shoulder evenly with mixture
    •Add desired amount of Cowboy® Natural Wood Chunks to hot coals to create additional smoky flavor
    •Place pork over indirect heat on the grill grate
    •Cover grill or smoker and allow pork to cook for 4 to 5 hours, adding lump charcoal and wood chunks as needed
    •Once pork is tender and loosely on the bone and the internal temperature of the pork has reached 190 degrees, remove pork shoulder from grill
    •Allow to rest 20 minutes before pulling apart, using meat claws to shred the pork
    •Discard the bones
    •Toss pork in a large bowl and mix with Cowboy’s Range Style BBQ Sauce to moisten and season the meat
    •Sprinkle inside of buns with olive oil and place directly on grill grates
    •Allow buns to cook for 2-3 minutes or until lightly toasted and remove from grill
    •To serve, scoop pulled pork into hamburger buns and top with garlic aioli
    •Enjoy!

  • Game Day Grilling: The Ultimate Meatball Sandwich

    Have you ever tried a meatball sandwich on the grill? This grilled sandwich creation won’t disappoint! A delicious and tasty addition to your party, our Loaded Meatball Sub features stuffed meatballs combined with a savory marinara sauce. Cook directly on the grill to achieve an extra crispy exterior and complementary smoky taste!

    Cowboy’s Loaded Meatball Sub

    Yields: 8 servings
    Cook: 45 minutes
    Prep: 35 minutes

    Meatball Ingredients:
    •1 pound ground beef
    •1 pound ground pork
    •1/2 cup panko breadcrumbs
    •2 eggs, beaten
    •1/3 cup Parmesan cheese, grated
    •1/3 cup mozzarella cheese, grated
    •2 garlic gloves, minced
    •2 tablespoons fresh parsley, chopped
    •1 teaspoon red pepper flakes
    •2 teaspoons salt
    •1 teaspoon pepper
    •1/4 cup olive oil
    •8 hoagie rolls

    Sauce Ingredients:
    •1/4 cup olive oil
    •4 cloves garlic, minced
    •1/4 teaspoon red pepper, crushed
    •1 can crushed tomatoes
    •1 medium yellow onion, finely chopped
    •1/4 cup fresh basil leaves, chopped
    •1 teaspoon salt
    •1 teaspoon pepper

    Directions:
    •Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10 minutes
    •In a large mixing bowl, combine ground beef, pork, breadcrumbs, eggs, parmesan, garlic, parsley, red pepper flakes, salt and pepper
    •Gently form the mixture into balls that are approximately 2 inches in diameter
    •Once coals have ashed over, brush meatballs with olive oil and place meatballs directly on grill grate
    •Allow to cook for 12-15 minutes, turning once
    •Remove meatballs from grill and set aside for later use
    •To make the sauce, heat olive oil over medium heat in a large saucepan
    •Reduce heat to low and add onion and garlic to saucepan. Sauté over low heat for 5 minutes
    •Add tomatoes, basil, crushed red pepper, salt and pepper to saucepan
    •Simmer for 15 minutes, letting the sauce thicken
    •Slice hoagie rolls in half and place directly on grill grate
    •Cook for 3-4 minutes or until lightly browned, then remove from grill
    •Place three meatballs in each hoagie roll and top with marinara sauce
    •Sprinkle with mozzarella cheese and enjoy!

  • Game Day Grilling: Hot Wings

    Are you ready for the big game? No matter what team you’re rooting for, our recipe for Fiery Hot Wings is sure to heat up your game day gathering. Sweet, spicy and flavorful, chicken wings are a game day must and even better on the grill. This recipe kicks it up a notch with Cowboy’s new Prairie Fire BBQ sauce and combines perfectly with our creamy, blue cheese dip.

    What game day dish are you looking forward to most? Share with us in the comments below!

    Cowboy’s Fiery Hot Wings with Blue Cheese Dip

    Yields: 4 servings
    Cook: 1 hour
    Prep: 45 minutes

    Wings:
    •24 large chicken wings, 4 pounds
    •1 cup Prairie Fire BBQ sauce from Cowboy® Charcoal
    •4 chili peppers, diced
    •1 teaspoon cayenne pepper
    •1 teaspoon salt

    Blue Cheese Dip:
    •1/2 cup mayonnaise
    •1/2 cup sour cream
    •1/3 cup blue cheese, crumbled
    •1 tablespoon lemon juice
    •1 tablespoon red wine vinegar
    •1 small clove garlic, minced
    •1/4 teaspoon pepper
    •1/4 teaspoon salt

    Directions:
    •Soak Cowboy® Natural Wood Chips, any flavor of your choosing, in water for at least 30 minutes
    •Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
    •In a medium bowl, combine mayonnaise, sour cream, lemon juice and vinegar until creamy
    •Stir in blue cheese, garlic, salt and pepper
    •Cover and refrigerate dip for at least one hour, set aside for later use
    •Rinse wings with cold water and pat dry with paper towels
    •Once coals have ashed over, drain water from wood chips and add them to hot coals
    •Season wings evenly with salt and cayenne pepper to coat, and place over indirect heat directly on grill grate
    •Cover grill and allow wings to cook for 20-25 minutes, turning once
    •Using tongs, place wings over direct heat to brown and crisp skin, about 5-7 minutes
    •Turn frequently to avoid burning
    •When skin in browned, toss all wings in a clean pan with Prairie Fire BBQ sauce
    •Place wings back on grill over indirect heat to set glaze, being careful not to burn
    •Once chicken wings have reached an internal temperature of 165 degrees, remove from grill and allow to cool for several minutes
    •Sprinkle with desired chili peppers and serve with blue cheese dip

  • Grilled Winter Soup

    If the cold weather is getting you down, we have a delicious soup creation that will cheer you up. Our Grilled Salmon Chowder recipe yields a creamy and decadent taste. Combined with fresh, flavorful ingredients, this hearty soup is perfect for a cozy night in. Pair with our Gourmet Hot Cocoa recipe for dessert!

    Do you have a favorite soup recipe? Share with us in the comments below!

    Cowboy’s Grilled Salmon Chowder

    Yields: 6 servings
    Cook: 45 minutes
    Prep: 30 minutes

    Ingredients:

    •1 1/2 pound salmon fillet
    •1/2 pound red potatoes, peeled and cubed
    •3 cups milk
    •1 cup half and half
    •2-8 ounce cans chopped clams
    •1 cup water
    •8 slices bacon, diced
    •2 cups white onions, diced
    •1 cup celery, chopped
    •1 cup corn, frozen
    •1 teaspoon garlic powder
    •1 teaspoon salt
    •1 tablespoon butter, unsalted
    •1 teaspoon fresh parsley, chopped

    Directions:
    •In a small mixing bowl, combine garlic powder and salt
    •Lightly rub salmon filet with dry ingredient mixture to coat
    •Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10 minutes
    •Once coals have ashed over, place salmon on grill over direct heat and allow to cook for 5-6 minutes
    •Flip fillets once and continue grilling for 3-4 minutes, until salmon is opaque in center
    •Remove from grill and let rest for 5-10 minutes
    •Once cooled, cut salmon fillets into small, 1-inch squares and set aside for later use
    •In a large stockpot over medium-high heat, cook bacon until browned, about 8 minutes.
    •Drain grease and add butter, onions, celery to pot and cook over medium heat until softened and onions are translucent, about 10 minutes
    •Add clams with liquid and water slowly to stockpot, stirring constantly
    •Add potatoes and bring mixture to a boil
    •Reduce heat and simmer about 20 minutes or until potatoes are tender
    •Add, salmon, corn, milk and half and half
    •Heat until thickened, being careful not to boil
    •Pour into a serving bowl and garnish with parsley
    •Serve and enjoy!

  • Beer-Can Chicken

    A new year calls for new recipes! Try our recipe for smoky, savory and delicious Beer-Can Chicken on the grill. Wrapped in bacon and injected with beer, this recipe yields a crispy, flavorful skin and tender, juicy meat. Simply cook the chicken slow over indirect heat and place on top of a can of beer for even roasting. Grab a beer and get grilling!

    Cowboy’s Savory Bacon Beer-Can Chicken

    Yields: 4 servings
    Cook: 1 hour
    Prep: 20 minutes

    Ingredients:
    •1 6-pound chicken
    •8 slices bacon
    •1 12-ounce can of beer
    •4 tablespoons olive oil
    •2 tablespoons unsalted butter, softened
    •2 tablespoons brown sugar
    •1 teaspoon salt
    •1 teaspoon ground pepper
    •2 teaspoons garlic powder
    •1/4 teaspoon onion powder

    Instructions:
    •Soak Cowboy® Natural Wood Chips, any flavor of your choosing, in water for at least 30 minutes
    •Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
    •Remove neck and giblets from cavity of the chicken, trim excess fat and discard
    •Rinse chicken with cold water and pat dry with paper towels
    •In a small mixing bowl, combine butter and olive oil
    •Using a basting brush, coat exterior of chicken with butter mixture
    •Combine the sugar, salt, pepper, garlic powder and onion powder in a medium mixing bowl
    •Rub half of the spice mixture inside the cavity of the chicken and rub the rest of the mixture onto the surface of the chicken
    •Before placing on the grill, discard 1/4 of the beer and lower chicken on to the top of open beer can. The chicken should be sitting upright with the can in its cavity
    •Tuck 2 bacon slices into the neck cavity of the chicken
    •Wrap the remaining slices down the sides of the chicken and secure with toothpicks
    •Once coals have ashed over, drain water from wood chips and add them to hot coals
    •Place chicken over indirect heat, using the legs and beer can to support the chicken on the grill
    •Cover grill and allow chicken to cook undisturbed for one hour or until the internal temperature reaches 165 degrees
    •Remove from grill and let rest for 5-10 minutes
    •Gently twist and remove beer can from the chicken with tongs or insulated gloves
    •Serve and enjoy!

  • Comfort Food on the Grill: Pot Pie

    What could be better than grilled comfort food in the middle of winter? We have a delicious recipe that’s sure to keep you warm all winter long. Blended with savory meat and soup, this delectable pot pie features a soft and fluffy crust perfect for the cold winter months.

    Cowboy’s Chicken Pot Pie

    Yields: 6 servings
    Cook: 1 hour
    Prep: 25 minutes

    Pie Dough Ingredients:
    •4 sticks of unsalted butter
    •5 cups flour
    •1 teaspoon salt
    •1 cup water

    Filling Ingredients:
    •3 whole chicken breasts, boneless
    •2 cups white onions, diced
    •2 cups carrots, diced
    •2 cups peas
    •5 cups chicken stock
    •2 chicken bouillon cubes
    •3/4 cup flour
    •3 tablespoons olive oil
    •4 tablespoons butter, unsalted
    •1/4 cup heavy cream
    •1/2 cup fresh parsley leaves, minced
    •2 teaspoons kosher salt
    •2 teaspoons pepper

    Instructions:
    •Remove 4 sticks of butter from fridge and allow to reach room temperature
    •Trim excess fat from chicken breasts, rinse with cold water and pat dry with paper towels
    •In a small bowl, combine olive oil, 1 teaspoon of salt and 1 teaspoon of pepper to create marinade
    •Add chicken breasts to marinade and toss to coat
    •Soak Cowboy® Natural Wood Chips, any flavor of your choosing, in water for at least 30 minutes
    •Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
    •Once coals have ashed over, drain water from wood chips and add them to hot coals
    •Place chicken on direct heat side of the grill and allow to cook for 6-8 minutes per side
    •Once chicken has reached an internal temperature of 165-170 degrees, remove from grill and let rest for 5 minutes
    •Cut chicken into small, 1/4-inch cubes and set aside for later use
    •To make dough, combine flour and salt in a large mixing bowl
    •Add butter and mix until coarsely combined
    •Slowly add water, mixing continuously, until thick consistency is achieved
    •Sprinkle a large piece of plastic wrap with a teaspoon of flour and transfer half of dough to plastic wrap; roll out dough into a disk that is approximately 1/8 inch thick
    •Line the bottom of a pie pan with disk of dough
    •To make the filling, add butter, onions and carrots to a medium saucepan
    •Cook on medium-low heat for 6-8 minutes, until onions and carrots are soft and golden brown
    •Stir in chicken stock and bouillon cubes to the saucepan
    •Add flour and simmer for 4-5 minutes, until sauce thickens
    •Stir in heavy cream, chicken, carrots, peas, parsley and remaining salt and pepper
    •Pour chicken mixture into the pie pan and top with second disk of dough
    •Using a small knife, make 1/2 inch cuts throughout the top of the crust to let the steam escape while grilling
    •Place pie pan over the indirect side of the grill and allow to cook for 30-40 minutes, until crust has browned and the filling is bubbling
    •Remove from the grill and let cool

  • Grilling for the Holidays: Prime Rib Roast

    Cowboy’s Holiday Prime Rib Roast with Au Jus

    With Christmas only a few days away, everyone is prepping and planning to make the holiday as magical as possible. To make it even better, we have another holiday recipe coming your way. Our recipe for Prime Rib is juicy, tender and a savory addition to your holiday feast.

    What are you grilling for the holidays? Share with us in the comments below!

    Cowboy’s Holiday Prime Rib Roast with Au Jus

     Yields: 6 servings
    Cook: 2.5 hours
    Prep: 25 minutes

    Ingredients:
    •1 prime rib roast, 6-8 pounds
    •8 cloves garlic, thinly sliced
    •1 tablespoon fresh thyme leaves, chopped
    •2 tablespoons spicy brown mustard
    •2 cups red wine
    •4 cups beef stock
    •2 teaspoons salt
    •1 teaspoon pepper

    Instructions:
    •Soak Cowboy® Natural Wood Chips, any flavor of your choosing, in water for at least 30 minutes
    •Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
    •Combine chopped thyme, mustard, salt and pepper in a small bowl and rub mixture all over roast
    •Using a small knife, make 1/2 inch slits throughout the roast about 2 inches apart
    •Insert garlic into slits in the roast
    •Once coals have ashed over, drain water from wood chips and add them to hot coals
    •Place roast in a large aluminum drip pan with a track on the grill over indirect heat
    •Cover grill and allow roast to cook for 12-14 minutes per pound, about 1 1/2 to 2 hours, replacing wood chips as needed
    •Rotate prime rib every 45 minutes or use a rotisserie attachment for best evenly grilled results; add additional lump charcoal as needed to maintain temperature throughout cooking time
    •Once roast has reached an internal temperature of 135 degrees, remove from grill and allow to rest for 30 minutes
    •In a medium saucepan, combine drippings from the aluminum pan, red wine, beef stock and bring to a simmer over low heat
    •Pour desired au jus over the prime rib and add the remaining sauce to a serving bowl
    •Slice meat as desired and serve with au jus

  • Grilling for the Holidays: Honey Glazed Smoked Ham

    Christmas is officially less than one week away! Enjoy a flavorful and tasty meal on your grill with Cowboy’s Honey Glazed Smoked Ham. This easy, holiday classic yields a crispy, sweet and tender glaze and is smoked to perfection. Plus, it’s something the entire family will enjoy!

    Cowboy’s Honey Glazed Smoked Ham

    Yields: 6 servings
    Cook: 4 hours
    Prep: 8 hours

    Ingredients:
    •1 uncooked boneless ham, 6-8 pounds
    •1/2 cup honey
    •3/4 cup chicken stock
    •2 tablespoons olive oil
    •1/2 teaspoon cayenne pepper
    •1 tablespoon black pepper
    •2 teaspoons salt
    •2 teaspoons mustard
    •3/4 tablespoon brown sugar

    Instructions:
    •Trim excess skin from ham using a sharp knife, score the fat by making diagonal cuts from right to left, then again across the original cuts to create a diamond pattern
    •Seven to eight hours before grilling, combine the cayenne pepper, black pepper, salt, sugar and 1 teaspoon of the mustard into a medium mixing bowl
    •Rub the mixture all over the exterior of the ham and wrap in foil
    •Place in refrigerator covered for at least six hours
    •Soak Cowboy® Natural Wood Chips flavor of your choosing in water for at least 30 minutes
    •Fill half of grill with Cowboy® Hardwood Lump Charcoal in charcoal chimney and light, letting burn for 10-15 minutes
    •Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
    •Combine olive oil, chicken stock and 1/2 teaspoon of mustard into a medium mixing bowl and rub all over the exterior of the ham
    •Once grill is hot and coals have ashed over, drain water from wood chips and add them to the hot coals
    •Place ham in a large aluminum drip pan with a track on the grill over indirect heat
    •Cover grill and allow ham to cook for 3-4 hours, adding lump charcoal and wood chips as needed
    •Once ham has reached an internal temperature of 160 degrees, remove from grill and cover with foil
    •Allow to rest for 20 minutes
    •Combine honey and 1/2 teaspoon of mustard into a small mixing bowl and brush mixture over the exterior of the ham
    •Carve and enjoy!