• Basketball Playoffs: Snacks and Sides

    Whether you’re trying to repeat a win or you’re this season’s Cinderella story, The Roundup has cooked up two winning recipes that are just as enjoyable as last year’s buzzer-beater championship game. Our Steak Nachos and Basketball-Bun Sliders are a game day must and will help make your bracket picks a little less maddening.

    For more Cowboy recipes to dunk on your friends with, make sure to visit The Roundup weekly!

    Cowboy’s Grilled Steak Nachos

    Yields: 10 Servings
    Cook: 25 minutes
    Prep: 15 minutes

    Guacamole Ingredients:
    • 2 large avocados
    • 1 tomato, diced
    • 2 tablespoons red onion, diced
    • 1 tablespoon fresh lime juice
    • 1 clove garlic, minced
    • 1 teaspoon salt

    Guacamole Directions:
    • Cut the avocados in half and remove seed
    • Scoop out the flesh of the avocados and mash in a medium serving bowl
    • Stir in tomato, onion, lime juice, garlic, and salt
    • Chill for half an hour to blend flavors and set aside for later use

    Nacho Ingredients:
    • 1 1/2-pound flank steak
    • 1 tablespoon chili powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 10-ounce bag corn tortilla chips
    • 1 15-ounce can black beans
    • 1 cup Colby jack cheese
    • 1 cup Monterey jack cheese
    • 1 cup cheddar cheese
    • 1 4.5-ounce can green chilies
    • 3 jalapeno peppers, sliced
    • 3 large Roma tomatoes, diced
    • 1/2 cup green onion, chopped
    • 2 tablespoons cilantro
    • 1/2 cup sour cream

    Directions:
    • Remove steak from refrigerator and let sit for at least 20 minutes
    • Mix chili powder, garlic powder, onion powder, paprika, cumin, red pepper flakes, oregano, salt and pepper in a small bowl
    • 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
    • Season steak evenly with spice mixture
    • Once coals have ashed over, place steak on grill over direct heat
    • Cover grill and allow steak to cook 5-6 minutes per side, flipping once while cooking
    • Cover loosely with foil and let rest for 10 minutes, and slice into thin strips
    • Place a large cast iron skillet on grill and allow to heat over direct heat for 5 minutes
    • Transfer half of tortilla chips into preheated skillet
    • Spread half can of black beans over chips, top with half of steak and sprinkle with 1/2 cup of Colby jack, 1/2 cup Monterey jack, and 1/2 cup cheddar cheese
    • Forming a second layer, top with remaining chips, steaks, beans and cheese
    • Top with green chilies and jalapeno
    • Cover skillet with lid and allow to cook for 5-7 minutes, or until cheese has melted
    • Remove from grill and top with tomatoes, green onion, cilantro, sour cream and guacamole
    • Serve and enjoy!

    Cowboy’s Basketball-Bun Chicken Sliders

    Yields: 4 Servings
    Cook: 10 minutes
    Prep: 1 hour

    Ingredients:
    • 2 tablespoons olive oil
    • 2 tablespoons lime juice
    • 2 medium garlic cloves, minced
    • 2 teaspoons chipotle chili powder
    • 1 teaspoon cumin
    • 1/8 teaspoon salt
    • 1 1/2 pound boneless chicken thighs, sliced
    • 1/2 tablespoon of butter
    • 1 yellow onion, sliced
    • 4 slider buns
    • 1 1/2 cups Cowboy® Range Style BBQ Sauce
    • Optional toppings: lettuce, sliced tomatoes, pickles

    Directions:
    • In a medium bowl, combine olive oil, lime juice, garlic, chili, cumin and salt
    • Place chicken in a re-sealable bag and pour in marinade
    • Seal bag and allow the chicken to marinate in the fridge for at least 1 hour
    • In a medium saucepan, melt 1/2 tablespoon of butter over low heat
    • Add onions and cook on low heat for 15-20 minutes, stirring occasionally, until onions are soft and golden
    • Transfer onions to small bowl and set aside for later use
    • 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
    • Remove chicken from marinade and place over direct heat on grill grate
    • Cover grill and allow chicken 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 before serving
    • 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
    • Place chicken into slider buns and top with sautéed onions and Cowboy® Range Style BBQ Sauce for extra flavor
    • Serve with optional toppings and enjoy!

  • Happy St. Patrick’s Day!

    Amongst all the beer and green food dye on St. Patrick’s Day, we sometimes miss the opportunity to truly enjoy some Irish traditions. To remedy this, The Roundup has provided two delicious and easy dishes that will make you feel like you are practically in Dublin. Our recipe for Irish Soda Bread makes a perfect side to our Smoked Corned Beef with Stout Beer.

    What Irish favorites are you looking forward to the most? Share with us in the comments below!

    Cowboy’s Smoked Corned Beef with Stout Beer

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

    Ingredients:
    • 1/2 teaspoon mustard seeds
    • 2 bay leaves, crushed
    • 1/2 teaspoon salt
    • 2 tablespoons peppercorns
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 beef brisket, 4-6 pounds
    • 1 large carrot, peeled and sliced
    • 1 yellow onion, wedged
    • 2 garlic cloves, minced
    • 2 12-ounce cans stout beer
    • 1/2 head green cabbage, cut into 4 wedges
    • 10 red potatoes, cut into halves

    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
    • Mix mustard seeds, bay leaves, salt, peppercorns, paprika, and garlic powder in a small bowl
    • Rinse brisket in cold water then pat dry
    • Sprinkle seasoning mixture over the brisket and rub it into the surface of the meat
    • Arrange carrots, onion, and garlic in a heavy-duty aluminum foil pan and place beef on top of the vegetables with fat side up
    • Pour in both cans of beer, over beef and vegetables
    • Add desired amount of Cowboy® Natural Wood Chunks or hot coals to create additional smoky flavor
    • Place the foil pan with beef brisket over indirect heat on the grill grate
    • Cover grill or smoker and allow brisket to cook for about 2 hours
    • Remove the pan from the grill and add cabbage and potatoes around the corned beef
    • Cover the pan with foil and continue grilling over indirect heat for 1-2 hours, or until the internal temperature reaches 190 degrees
    • Remove from grill and transfer the corned beef to a cutting board
    • Let rest for 10 minutes then slice the meat against the grain into 1/4-inch slices
    • Serve with grilled vegetables and enjoy!

    Cowboy’s Grilled Irish Soda Bread

    Yields: 8 servings
    Cook: 30 minutes
    Prep: 10 minutes

    Ingredients:
    • 3 1/2 cups flour
    • 1 teaspoon salt
    • 1 teaspoon vinegar
    • 1 teaspoon baking soda
    • 1 1/2 cups buttermilk

    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
    • Place a large cast iron pot on grill and allow to heat over direct heat for 30 minutes
    • In a large mixing bowl, combine flour, salt, and baking soda
    • Add buttermilk and vinegar until blended
    • Shape dough into a ball on a lightly floured surface, until smooth
    • Using a sharp knife, cut a cross into the top of the dough then transfer into preheated pot
    • Cover pot with lid and bake for 25-30 minutes, or until golden brown
    • Remove the loaf from the cast iron immediately and allow to cool on baking rack
    • Serve and enjoy!

  • Pi Day: Pie on the Grill

    It’s always been said that the key to a good recipe is math — one must be able to calculate the right additions, fractions, and timing to achieve the right solution. It comes as no surprise then that math’s most beloved celebration, Pi Day, is associated with one of The Roundup’s most beloved creations, the grilled apple and cherry pie.

    However, there is one key difference between pi and pie to keep in mind. The number π (pi) is famously irrational, in that it repeats forever without end. In contrast, our grilled cherry and apple as well as our rhubarb pies are highly rational, in that they are easily divisible and the only thing being repeated is when people go for seconds!

    Do you have a favorite pie to make on the grill?

    Cowboy’s Grilled Apple and Cherry Pie

    Yields: 8 Servings
    Cook: 45 minutes
    Prep: 30 minutes

    Pie Crust Ingredients:
    • 2 sticks of unsalted butter
    • 2 1/2 cups flour
    • 1/2 teaspoon salt
    • 1/2 cup water

    Pie Crust Directions:
    • Remove butter from fridge and allow to reach room temperature
    • Combine flour, salt and sugar in a large mixing bowl
    • Add butter and mix until coarsely combined
    • Slowly add water, mixing continuously until dough bowl can be formed
    • 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
    • On a lightly floured surface, roll out the other half of dough to the same size as the first half
    • Cut the dough into even strips, 1/2 to 3/4-inch wide and set aside for later use

    Filling Ingredients:
    • 3/4 cups granulated sugar
    • 4 tablespoons cornstarch
    • 1 teaspoon vanilla
    • 1 teaspoon almond extract
    • 8 apples
    • 6 cups pitted sweet cherries
    • 1 1/2 tablespoons butter
    • 1 egg yolk
    • 1 tablespoon cream

    Pie 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
    • Core and peel apples, and slice into 1/4 inch slices
    • In a large mixing bowl, combine sugar, cornstarch, vanilla and almost extract
    • Toss apples and cherries into bowl and mix until fully coated with mixture
    • Line the bottom of a pie pan with the disc of dough and top with pie filling
    • Dot cherries with the butter
    • Lay out 4-6 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling with about 1/2 to 3/4-inch space between them, then fold back every other strip
    • Place one long strip of dough perpendicular to the parallel strips, then unfold the folded strips over the perpendicular strip
    • Fold back the other parallel strips to fold back over the perpendicular strip, then lay down a second perpendicular strip next to the first one, and then fold back parallel strips over the second trips
    • Continue the above until the pie is covered with the weaved strips
    • Trim the edges and sprinkle any remaining sugar on top
    • Mix the egg and cream in a small bowl and brush it on top of the pie crust
    • Once coals have ashed over, drain water from wood chips and add them to hot coals
    • Place pie pan over indirect heat and allow to cook for 40-45 minutes, until the crust is golden and the filling is bubbling
    • Remove from grill and let cool
    • Serve and enjoy!

    Cowboy’s Grilled Rhubarb Pie

    Yields: 8 Servings
    Cook: 60 minutes
    Prep: 30 minutes

    Ingredients:
    • 4 cups rhubarb, sliced
    • 1 1/3 cups white sugar
    • 6 tablespoons all-purpose flour
    • 1 tablespoon cinnamon
    • 1/2 tablespoons vanilla
    • 1 tablespoon butter
    • Cowboy’s homemade pie crust

    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 large mixing bowl, blend rhubarb, sugar, flour, cinnamon and vanilla
    • Place Cowboy’s homemade crust in a 10-inch pan and sprinkle any remaining sugar over it
    • Pour rhubarb mixture into pan and then dot with small pieces of butter
    • Lay out 4-6 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling with about 1/2 to 3/4-inch space between them, then fold back every other strip
    • Place one long strip of dough perpendicular to the parallel strips, then unfold the folded strips over the perpendicular strip
    • Fold back the other parallel strips to fold back over the perpendicular strip, then lay down a second perpendicular strip next to the first one, and then fold back parallel strips over the second trips
    • Continue the above until the pie is covered with the weaved strips
    • Trim the edges and sprinkle any remaining sugar on top
    • Once coals have ashed over, drain water from wood chips and add them to hot coals
    • Place pie pan over indirect heat and allow to cook for 50-60 minutes, until the crust is golden and the filling is bubbling
    • Remove from grill and let cool
    • Serve and enjoy!

  • Grilled Pizza

    Think of pizza as astrology: it is not an exact science but your relationship to pizza can say a lot about your current routine. Are you sticking to tradition with a homemade pizza in the oven or taking the matter out of your hands by ordering delivery? The Roundup has a delicious grilled pizza recipe that is sure to take your routine from good to great!

    Fire up the grill and let’s get grilling with our recipe for Grilled Mediterranean Pizza. Topped with flavorful vegetables and covered in cheese, this recipe includes an easy dough recipe for a true homemade custom creation.

    Have you tried pizza on the grill?

    Cowboy’s Grilled Mediterranean Pizza

    Yields: 4 Servings
    Cook: 15 minutes
    Prep: 90 minutes

    Dough Ingredients:
    • 4 cups all-purpose flour
    • 1/4 teaspoon instant dry yeast
    • 2 teaspoons kosher salt
    • 1 1/2 cups water
    • 2 tablespoons olive oil
    • Corn meal

    Dough Directions:
    • In a large mixing bowl, combine flour, yeast, salt, and sugar
    • Add water and olive oil, and stir until blended, note that the dough will be sticky
    • Cover bowl with plastic wrap, and allow the dough to rise at room temperature for at least one hour
    • Sprinkle prep surface with corn meal so dough does not stick
    • Roll pizza dough into a thin circle, about 1/4 inch thick
    • If you do not intend to use dough right away, make sure to cover with plastic wrap and refrigerate

    Pizza Ingredients:
    • 4 boneless, skinless chicken breasts
    • 1 teaspoon salt
    • 1 teaspoon ground pepper
    • Pizza dough, 1/4 inch thick
    • 2 tablespoons olive oil
    • 1 cup pesto sauce
    • 1 green pepper, sliced
    • 1 yellow pepper, sliced
    • 1 cup sun-dried tomato
    • 1 cup artichoke hearts
    • 1 medium red onion, thickly sliced
    • 1/4 cup Kalamata olives
    • 4 ounces mozzarella cheese
    • 4 ounces feta cheese

    Pizza Directions:
    • Trim excess fat from the chicken breasts, rinse with cold water and pat dry with paper towels
    • Season chicken with salt and pepper
    • 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 chicken on grill over direct heat 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 allow to cool
    • Slice chicken into 1 inch cubes and set aside for later use
    • Brush one side of dough with olive oil and place over direct heat on grill grate, olive oil side down
    • Cover grill and cook for 2-3 minutes, flipping once
    • Transfer dough to baking sheet and spread pesto sauce thoroughly over the surface, leaving the edge as a crust
    • Top with peppers, sun-dried tomatoes, artichoke hearts, onion, olives, chicken and cover with cheeses
    • Place pizza directly on grill. Cover grill and cook for 4-5 minutes, until cheese has melted and crust is golden
    • Remove from grill and enjoy!
  • Cedar Plank Fish Fillets

    You may remember that we exalted the cedar plank last year, noting how the Northwest Indian technique allows a fish to contain its tenderness, moistness, and smokiness. This year, we are expanding the cedar plank scope with Cowboy’s recipe for Halibut with Honey-Lemon Butter. The recipe imparts a delicate smokiness and combines perfectly with honey-butter herb seasoning to create a perfectly balanced meal for two.

    Have you tried plank grilling? Share with us in the comments below!

    Cowboy’s Cedar Plank Halibut with Honey-Lemon Butter

    Yields: 2 Servings
    Cook: 20 minutes
    Prep: 2 hours

    Ingredients:
    •1 large cedar plank
    •2 halibut fillets, about 8 ounces each
    •1/4 teaspoon garlic salt
    •1/4 teaspoon dried parsley
    •1/8 teaspoon salt
    •1 teaspoon dried rosemary
    •1 tablespoon honey
    •2 tablespoons butter, softened
    •3 tablespoons lemon juice

    Directions:
    •Soak the cedar plank in salted water for at least one hour, up to two hours if possible
    •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
    •Rinse the halibut under cold water and pat dry with paper towels then place on plank
    •In a small bowl, combine garlic salt, parsley, salt, and rosemary and set aside for later use
    •Using another bowl, mix honey, butter and lemon juice and brush on both sides of fillets
    •Season both sides of halibut with herb mixture
    •Once coals have ashed over, place the plank with halibut over direct heat on the grill grate
    •Cook for 12-15 minutes or until internal temperature reaches between 145-150 degrees
    •Remove halibut from grill and serve

  • Breakfast on the Grill

    In the spirit of the Oscars, allow us to paraphrase one of our favorite movie lines: We love the smell of Cowboy® Charcoal in the morning. However, unlike the Academy Awards, there is no mix-up here at The Roundup: both of the breakfast recipes we have today are award-winning. We want to celebrate the worst of winter being over with two hearty morning dishes on the grill. From our potato-packed casserole to a breakfast burger, we’ve got some tasty breakfast recipes for you.

    This may go without saying, but the following is not for those that enjoy a small breakfast. We at The Roundup strongly believe in a big starter meal to keep you either energized during the week or relaxing on a sleepy weekend afternoon. For a lighter meal, we suggest using the Ceramic Griddle that we recommended as a holiday gift to fry up some eggs and bacon. However, for those that desire something grander, journey onward as we offer you two delicious ways to grill up a good morning.

    Cowboy’s Grilled Breakfast Casserole

    Yields: 6 Servings
    Cook: 45 minutes
    Prep: 25 minutes

    Ingredients:
    • 8 eggs
    • 3/4 cup milk
    • 1 package sausage links, uncooked
    • 1 30-ounce package of frozen hash browns
    • 1 medium onion, chopped
    • 1 red bell pepper, chopped
    • 1 cup mushrooms, chopped
    • 1-2 cups broccoli florets, chopped
    • 1 pint cherry tomatoes, halved
    • 1 large carrot (or 1 cup of baby carrots), peeled and diced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 cup shredded sharp cheddar cheese

    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
    • Place hash browns into a lightly greased baking dish
    • In a medium bowl, whisk together eggs
    • Once the coals have ashed over, place links on directly on the grill, perpendicular to the grill grate
    • Allow links to cook for 4-6 minutes, turning occasionally until grill marks appear on all sides then remove from grill
    • Layer sausage, onion, bell pepper, broccoli, tomatoes, carrot, and mushroom on top of the hash browns and pour egg mix evenly over potato mixture
    • Season with salt and pepper and top with shredded cheese
    • Cover baking dish with aluminum foil and place over direct heat on the grill grate
    • Cook for 30 – 40 minutes, or until eggs are set and cheese is melted
    • Remove from grill and serve warm

    Cowboy’s Maple Bacon Breakfast Sandwich

    Yields: 4 Servings
    Cook: 45 minutes
    Prep: 15 minutes

    Ingredients:•4 slices bacon
    •1-pound lean ground turkey
    •3 tablespoons maple syrup
    •2 tablespoons whole grain mustard
    •2 cloves garlic, minced
    •3/4 teaspoon salt
    •1/4 teaspoon smoked paprika
    •4 ounces white cheddar cheese, grated
    •4 English muffins
    •4 large eggs
    •2 teaspoons butter
    •Fresh arugula for garnish

    Directions:
    • Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill 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, stir together 2 tablespoons maple syrup, 1 tablespoon mustard, and a pinch of salt to make the sauce. Set aside for later use
    • In a large bowl, combine the ground turkey, garlic, salt, smoked paprika, and the remaining 1 tablespoon of maple syrup and mustard
    • Divide ground turkey into four even patties without compacting the meat
    • Once coals have ashed over, lightly oil grill grates and place bacon perpendicular to grate over indirect heat
    • Cover grill and allow bacon to cook for 7-10 minutes, flipping once while cooking
    • Place turkey patties over direct heat on the grill grate
    • Cover grill and allow patties to cook 3-4 minutes per side, flipping once while cooking
    • Top each turkey burger patty with a slice of white cheddar cheese during the final minute of cooking
    • Once cheese is melted, remove turkey patties from grill and transfer to a covered plate to keep warm
    • Place English muffins on grill over direct heat and cook for 1-2 minutes
    • Once bacon is crispy and deep golden brown, remove from grill and place on paper towel to dry
    • Melt butter in large skillet and crack the eggs directly onto the skillet
    • Place skillet on the grill and cook until whites are completely set and yolks begin to thicken
    • Using a spatula, carefully flip each egg and cook second side to desired doneness
    • Remove from grill and transfer to a plate
    • Spread sauce mixture on the bottom of each English muffin evenly and place arugula, turkey patty, fried egg, and bacon on top
    • Top with other slice of English muffin and serve!

  • 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!