• 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!

  • Zesty Holiday Dip

    Whether you’re hosting or arriving as a guest, selecting a unique, yet simple, appetizer can be tough. Start your holiday celebrations off right with Cowboy’s Zesty Holiday Dip. Quick, easy, and delicious, this decadent dip is a great addition to your holiday spread.

    Cowboy’s Smoky Cheddar Fondue Dip

    Yields: 5 servings
    Cook: 10 minutes
    Prep: 25 minutes

    Ingredients:
    •2 teaspoons garlic, minced
    •1/4 cup onion, chopped
    •2 tablespoons heavy cream
    •1/2 tablespoon freshly chopped cilantro
    •1 teaspoon olive oil
    •2 teaspoons Worcestershire sauce
    •1 teaspoon Dijon mustard
    •1 cup sharp cheddar cheese, shredded
    •1 tablespoon flour
    •1/2 cup chicken broth
    •1/2 cup Sauvignon Blanc
    •1 pinch cayenne pepper
    •1 loaf rye bread

    Instructions:
    •Soak Cowboy® Natural Wood Chips, any 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 from 10-15 minutes
    •In a medium saucepan, add olive oil, onions and garlic
    •Cook on medium-low heat for 2-3 minutes, until soft and golden
    •Transfer onions to a small bowl and set aside
    •Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
    •Add cheese, chicken broth, Sauvignon Blanc, heavy cream and Worcestershire sauce to a large cast-iron skillet and place on grill over indirect heat
    •Cover skillet with lid and allow to cook, until sides begin to bubble
    •Add onions, mustard, cilantro to the skillet, and stir to combine
    •Add flour to mixture and allow to thicken for an additional 2-3 minutes
    •Season with pinch of cayenne pepper
    •Remove skillet from grill and allow to cool before serving
    •Slice the rye loaf bread into small, 1/4-inch chunks and place on serving dish
    •Dip and enjoy!

  • Cold Weather Cocktails

    The air is cold and the holidays are quickly approaching, so how can you wind down from all of the activity? Pour yourself a delicious cocktail that’s perfectly crafted for this wonderful, yet busy time of year. Whether you’re in the mood for something warm and spicy or sweet and refreshing, we’ve got a recipe for you!

    Cowboy’s Buttered Spiced Cider with Rum

    Yields: 6 servings
    Cook: 25 minutes
    Prep: 10 minutes

    Ingredients:
    •6 cups apple cider
    •1/2 cup unsalted butter, softened
    •1/4 cup ground cloves
    •1/4 cup brown sugar
    •1/2 teaspoon ground cinnamon
    •1/4 teaspoon nutmeg
    •1/4 teaspoon salt
    •1 cup dark rum (optional)

    Instructions:
    •Cut lemon into 1/4-inch-thick slices
    •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 lemon halves directly on grill gates and cook for 3-5 minutes on each side or until grill marks appear
    •Remove lemon slices from the grill and set aside for later use
    •In a medium saucepan, bring cider to a simmer over low heat
    •Stir in butter, brown sugar, cinnamon, nutmeg, cloves and salt, stirring to dissolve sugar
    •Once lemon halves are cool enough to handle, squeeze the juice from half of the lemon slices into mixture, setting aside remaining slices for use as garnishes
    •Add rum to mixture and pour contents into mug
    •Garnish with lemon slices and enjoy

    Cowboy’s Holiday Cranberry Martini

    Yields: 4 servings
    Cook: 20 minutes
    Prep: 15 minutes

    Ingredients:
    •1/2 cup simple cranberry syrup
    •1 cup fresh cranberries
    •4 sprigs of rosemary
    •1 fresh lemon
    •2 cups ice, crushed
    •1/2 cup vermouth (optional)
    •3/4 cup vodka (optional)

    Instructions:
    •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 cranberries on a sheet of aluminum foil
    •Once coals have ashed over, place cranberries over direct heat on grill grate and cook for 2-3 minutes, flipping once
    •Remove cranberries from the grill and allow to cool for several minutes
    •Combine ice, cranberry syrup, lemon juice and preferred vermouth and gin to a cocktail shaker
    •Cut lemon in half and squeeze the juice into mixture, and shake to combine
    •Pour mixture into a chilled martini glass and garnish with grilled cranberries and one rosemary branch
    •Serve and enjoy!

  • Thanksgiving Smoked Turkey

    Dry Brined Smoked Turkey

    Your Thanksgiving menu wouldn’t be complete without the main dish! And lucky for you we’ve got a recipe from female pitmaster and Fire & Ice competitor Sylvie Curry of Lady of Q.
    Crispy, juicy and flavorful, this recipe for Dry Brined Smoked Turkey is sure to impress your guests. Fire up the grill and let’s get prepping!

    Dry Brined Smoked Turkey

    Recipe for 12-15 pound turkey

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

    3 Day Dry Brine Ingredients:
    •1 tablespoon salt per 5-pound turkey
    •Zest of one lime
    •2 tablespoons lemon pepper
    •1 teaspoon red pepper flakes
    •2 teaspoons onion powder
    •2 teaspoons garlic powder
    •1 teaspoon black pepper
    •1 teaspoon mustard powder
    •1 teaspoon cumin
    •1/2 teaspoon cayenne pepper

    Herbed Turkey Slather Ingredients:
    •6 ounces of Parkay Margarine (blue bottle)
    •1 teaspoon dried parsley
    •1 teaspoon rosemary
    •1 teaspoon thyme
    •1 teaspoon oregano
    •1 teaspoon salt
    •1 teaspoon pepper
    •2 cloves garlic, minced

    Turkey Cavity Stuffing Ingredients:
    •1 onion, cut in chunks
    •2 cloves garlic, chopped
    •1 sprig rosemary

    Dry Brined Smoked Turkey

    Instructions:
    •Mix all turkey slather ingredients together and allow to sit at least 4-6 hours before slathering the turkey
    •Thaw turkey and remove neck, giblets and excess fat
    •Rinse turkey inside and out with cold water and pat dry with paper towels
    •Combine all brine ingredients and coat mixture all over turkey
    •Wrap in plastic bag tied to secure turkey (a kitchen trash bag works well)
    •Place in refrigerator uncovered for at least 8 hours to dry turkey skin
    •Soak Cowboy ® Cherry Wood Chips 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
    •Combine turkey cavity stuffing ingredients and place inside the turkey
    •Slather the outside of turkey with the herbed Parkay butter mixture
    •Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
    •Place turkey in a large aluminum drip pan with a rack on the grill over indirect heat
    •Cover grill and allow turkey to cook for 3-4 hours, until breast is at least 165 degrees and thighs are at least 175 degrees
    •Once the turkey has been cooked throughout, remove turkey from grill and let rest for at least 30-60 minutes
    •Carve and enjoy!

  • Thanksgiving Grilled Mashed Potatoes

    Cowboy’s Grilled Bacon Mashed Potatoes

    Thanksgiving is just a few days away and it’s time to start preparing for the big day! Free up your oven space and get grilling with this recipe for Cowboy’s Grilled Bacon Mashed Potatoes. With a little spice and some bacon, this creamy, delectable side is sure to be a hit at your gathering.

    Cowboy’s Grilled Bacon Mashed Potatoes  

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

    Ingredients:
    •3 pounds Yukon gold potatoes
    •1/2 pound bacon
    •3 cups sharp cheddar cheese, shredded
    •3 tablespoons chili oil
    •1/3 cup butter
    •1/3 cup olive oil
    •1/3 cup half-and-half
    •3/4 teaspoon ground pepper
    •2 teaspoons salt
    •2 tablespoons chives

    Instructions:
    •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 medium bowl, combine chili oil, half-and-half, salt, pepper and olive oil
    •Peel potatoes with potato peeler starting at the base of the potato and slowly peeling the skin downwards
    •Cut potatoes into 1-inch pieces, and add to mixture until evenly coated
    •Once coals have ashed over, add potatoes to the grill basket and place over direct heat on grill grate, cook for 15-20 minutes or until soft
    •Toss the potatoes periodically while grilling to prevent burning
    •Transfer bacon slices into a cast iron skillet and place on grill over direct heat, and cook for 10-15 minutes, flipping once
    •Remove the potatoes and bacon from the grill and allow to cool for several minutes
    •Once the potatoes have cooled, move to a large mixing bowl and mash the potatoes with a potato masher
    •Once the bacon is cooled, using a knife, cut bacon into small, 1/4-inch stripes
    •Combine potatoes, bacon, cheese, half and half, butter and mix until smooth
    •Transfer to serving platter and top with chives
    •Serve and enjoy!

  • Thanksgiving Grilled Sides

    Cowboy’s Cedar Planked Brie with Cranberry

     Turkey may be your main Thanksgiving course but side dishes are just as important and delicious! No matter what’s on your grocery list this year, we have some great recipes on-hand. From mashed potatoes to green bean casserole, sides are a Thanksgiving must.

    Cowboy’s Grilled Sweet Mashed Potatoes

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

    Ingredients:
    •2 medium sweet potatoes
    •2 tablespoons butter
    •5 tablespoons marshmallow crème
    •1/4 teaspoon nutmeg
    •1/2 teaspoon cinnamon

    Instructions:
    •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, then pierce with a fork
    •Once coals have ashed over, place potatoes on grill over direct heat and rotate after 25 minutes
    •Cook for 50-55 minutes, until potatoes are tender
    •Remove from grill and set aside to cool
    •Once cooled, cut potatoes in half lengthwise and scoop the soft potato out of the skins
    •In a medium bowl, combine potatoes, butter, marshmallow crème, cinnamon and nutmeg together until fully combined
    •Transfer mashed potatoes into baking dish and place on grill over direct heat
    •Cover grill and allow to cook for 30 minutes
    •Remove from grill and allow to cool before serving

    Cowboy’s Cedar Planked Brie with Cranberry

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

    Ingredients:
    •1 large cedar plank
    •2 tablespoons honey
    •2 tablespoons brown sugar
    •1 tablespoon butter
    •1/2 teaspoon cinnamon
    •1/2 cup cranberry sauce
    •1 8-ounce brie cheese round
    •2/3 cup walnut pieces
    •Optional: baguette or crackers

    Instructions:
    •Soak the cedar plank in water for at least one hour
    •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 the brie round on the plank and top with brown sugar
    •Place the plank with brie over direct heat on the grill grate
    •Cover grill and allow brie to cook for 12-15 minutes, until softened
    •Remove from grill and transfer to serving platter
    •In a medium saucepan, combine honey, butter, cinnamon and cranberry, and bring to a boil
    •Reduce to simmer, stirring occasionally, about 1-2 minutes
    •Top brie round with cranberry mixture and walnuts
    •Serve with baguette or crackers and enjoy!

    Cowboy’s Grilled Green Beans with Roasted Mixed Nuts

    Yields: 4 servings
    Cook: 20 minutes
    Prep: 10 minutes

    Ingredients:
    •1 pound green beans, ends trimmed
    •2 tablespoons butter
    •4 teaspoons kosher salt
    •3 teaspoons pepper
    •1 tablespoon Dijon mustard
    •3/4 cup mixed nuts (almonds and cashews), unsalted

    Instructions:
    •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 small mixing bowl, combine mixed nuts, 1 tablespoon of butter and 2 teaspoons of salt
    •In a medium saucepan, melt the remaining tablespoon of butter and mix with salt, pepper and Dijon mustard
    •Place mixed nuts on a sheet of aluminum foil
    •Place green beans on another sheet of aluminum foil, large enough to fold and seal
    •Drizzle melted butter, salt and pepper mixture across sheet of green beans and fold aluminum foil together, pinching sides until closed
    •Once coals have ashed over, place mixed nuts over direct heat on grill grate and cook for 15-20 minutes
    •Place green beans on grill and allow to cook for 5-6 minutes
    •Remove green beans and mixed nuts from the grill and allow to cool for several minutes
    •Using the same mixing bowl, toss green beans and nuts
    •Transfer to serving dish and serve!

  • Women in BBQ: Competitor Recipe, Kim Perry

    Tasty Three-Step Teriyaki Smoked & Grilled Wings

    The First Annual Cowboy® Charcoal Fire & Ice Women’s Championship Barbeque Series honoring women in barbecue is less than a week away! In honor of the competition, here is another recipe from female pit-master and competitor Kim Perry of Behind BBQ.

    The top 10 Fire & Ice teams will be travelling to Orange Beach, Ala., to compete at the 2016 World Food Championships next week! Check out the talented female pitmasters participating and follow our social channels for live updates during the competition!

    Follow @cowboycharcoal on Facebook for live updates throughout the competition!

    Tasty Three-Step Teriyaki Smoked & Grilled Wings

    Ingredients:
    •3 pounds large chicken wings
    •1/4 cup soy sauce
    •2 tablespoons cider vinegar
    •2 tablespoons brown sugar
    •1 tablespoon five spice powder
    •1/4 cup oil

    Instructions:
    •In a plastic bag, combine all marinade ingredients
    •Add wings and toss to coat, allow wings to marinate overnight
    •In a large bowl, soak Cowboy® Natural Wood Chips in water for at least 30 minutes
    •Light enough Cowboy® Hardwood Lump Charcoal in charcoal chimney to fill half of the grill. Let burn for 10-15 minutes, then pour onto charcoal grate
    •Drain and discard marinade
    •Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
    •Place wings in an even layer in aluminum half pans and scatter 1/2 cup of salted butter or margarine over wings
    •Place pans over indirect heat directly on grill grate for one hour
    •Using tongs, place wings over direct heat to brown and crisp skin
    •Turn frequently to avoid burning
    •When skin is browned, toss all wings in a clean pan with your favorite Teriyaki sauce
    •Place wings back on grill over indirect heat to set glaze, being careful not to burn
    •Sprinkle with sesame seeds and serve!