• Grilled Sandwiches: The Ultimate BLT

    Here at Cowboy, we love to prepare our favorite sandwich classics on the grill. Our Grilled BLT Sandwich combines grilled bacon, crisp lettuce and fresh tomatoes with Cowboy’s homemade chipotle aioli to create the ultimate toasted sandwich. To take it to the next level, consider visiting your local farmer’s market for delicious, farm fresh veggies that will enhance your grilled creation.

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

    For this recipe, we recommend using a pie tin to prevent bacon from falling through the grill grates and to prevent flare ups from the drippings. Check out more pie tin tricks and tips from the winner of the first annual Cowboy® Charcoal Fire & Ice Women’s Championship, Jayna Todisco!

    Cowboy’s Grilled BLT Sandwich

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

    Chipotle Aioli Ingredients:
    • 1 cup mayonnaise
    • 2 tablespoons chives, finely chopped
    • 2 garlic cloves, minced
    • 2 teaspoons lime juice
    • 1 teaspoon chipotle powder

    Sandwich Ingredients:
    • 1/2 pound sliced pepper bacon
    • 4 iceberg lettuce leaves
    • 4 tablespoons butter
    • 8 slices sourdough bread
    • 2 medium tomatoes, sliced
    • 8 ounces pepper jack cheese

    Directions:
    • For the chipotle aioli, combine mayonnaise, chives, garlic, lime juice and chipotle powder in a small bowl
    • Stir to combine then refrigerate for at least 30 minutes before serving
    • 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 bacon strips into a pie tin and place on grill over direct heat
    • Cook for 10-15 minutes, flipping once
    • Remove bacon from grill and set aside for later use
    • Spread chipotle aioli on one side of bread slices
    • Place two slices of bacon, a leaf of lettuce, several tomato slices and two pieces of cheese on top of aioli
    • Top with other slice of bread so that bacon, lettuce, tomato, cheese and chipotle aioli are in the middle
    • Place sandwich on grill over direct heat
    • Cook sandwich for 3-5 minutes, flipping once
    • Remove from grill and enjoy!

  • Mother’s Day Grilling: Smokehouse Eggs Benedict

    Happy Mother’s Day from Cowboy Charcoal! Impress mom this year by skipping the stove and grilling outside. This recipe for Cowboy’s Smokehouse Eggs Benedict features grilled asparagus wrapped in bacon with a sweet BBQ taste.

    For this recipe, we recommend using a pie tin to prevent asparagus from falling through the grill grates. Check out more pie tin tricks and tips from the winner of the first annual Cowboy® Charcoal Fire & Ice Women’s Championship, Jayna Todisco!

    Cowboy’s Smokehouse Eggs Benedict with Grilled Asparagus

    Yields: 4 servings
    Cook: 35 minutes
    Prep: 25 minutes

    Ingredients:
    • 16 slices of bacon
    • 16 thin spears of asparagus, trimmed to about 5” to 6” long
    • 8 slices French bread
    • 2 large egg yolks
    • 2 tablespoons lemon juice
    • 1 tablespoon butter
    • 2 tablespoons Cowboy® Brand Smokehouse BBQ sauce
    • 1/2 teaspoon powdered mustard
    • 1/2 teaspoon cumin
    • 2 teaspoon salt
    • 2 teaspoon ground black pepper
    • 8 large eggs
    • 8 ounces cream 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
    • Wrap one slice of bacon around each asparagus spear
    • Transfer bacon wrapped asparagus into a pie tin and place on grill over direct heat
    • Cook for 10-15 minutes, flipping once
    • Remove bacon wrapped asparagus from grill and set aside for later use
    • For Hollandaise sauce, add egg yolks and lemon juice to blender
    • Melt butter in a saucepan over medium heat and add to blender
    • Add the BBQ sauce, mustard, and cumin to the blender and mix for 30 seconds
    • Season sauce with salt and pepper to taste
    • Fill medium size saucepan with 2” of water and bring to a boil over high heat
    • Add salt to water and reduce heat to medium
    • Crack eggs and carefully add to water, letting them sit for 3 to 4 minutes or until poached
    • While eggs cook, place slices of bread on the grill over direct heat and cook for one minute, flipping once
    • Remove from grill and spread each slice with cream cheese
    • To serve, top each slice of bread with two pieces of grilled asparagus, one egg and drizzle with Hollandaise
    • Season with salt and pepper and enjoy!

  • Cinco de Mayo: Shrimp Tacos

    Happy Cinco de Mayo! Grab a margarita and celebrate with our Tangy Tequila Lime Shrimp Tacos! Seasoned with spice and marinated with tequila, these tacos are an excellent addition to your Cinco de Mayo festivities.

    Cowboy’s Tangy Tequila Lime Shrimp Tacos

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

    Ingredients:
    • 1 pound medium shrimp, peeled and deveined
    • 4 ounces tequila
    • 2 limes, juiced
    • 1 tablespoon cilantro, minced
    • 1/2 teaspoon Kosher salt
    • 1/2 tablespoon chili powder
    • 1/2 cup cabbage, chopped
    • 1/4 cup green onions, chopped
    • 1/2 cup kale, chopped
    • 2 jalapeño peppers, seeded and minced
    • 1 medium tomato, chopped
    • 4 small flour tortillas
    • 1/2 cup sour cream

    Directions:
    • Mix the tequila, lime juice, cilantro, salt and chili powder in a large mixing bowl
    • Add shrimp to the marinade and mix well, allowing to marinate in the refrigerator for at least 10 minutes
    • 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
    • Thread shrimp onto skewers, piercing once near the tail and once near the head
    • Place shrimp skewers on grill over direct heat, and allow to cook for 2-3 minutes each side
    • Once shrimp have turned pink, remove from grill and remove skewers
    • Transfer shrimp to platter and set aside for later use
    • In a mixing bowl, combine cabbage, green onions and kale
    • To assemble tacos, place grilled shrimp, cabbage mixture, jalapeño and tomato on each tortilla and drizzle with sour cream
    • Serve and enjoy!

  • National Burger Month: 10 Creative Burger Toppings

    May is National Burger Month and to celebrate we’re adding some extra flavor to our grilled burgers! For a burger that mixes things up from the standard beef patty, try one of Cowboy’s tasty topping combinations below! From sweet and savory, Cowboy has a variety of pairings that will take your burger game to the next level.

    Do you have a favorite topping combination? Share with us in the comments below!

    Cowboy’s 10 Creative Burger Toppings

    1. Island Burger – grilled pineapple, pepper jack cheese and teriyaki sauce
    2. Carolina Burger – chili, diced onions, cheddar cheese, coleslaw and mustard
    3. Hot Hoisin Burger – spicy mayo, cucumber, hoisin sauce and cilantro
    4. California Burger – guacamole, avocado and bacon
    5. Bistro Burger – brie, bacon, egg and caramelized onions
    6. Crunchy Onion Burger – onion dip and fried onion
    7. Italian Burger –mozzarella cheese, tomatoes, salami, olives and grilled mushroom
    8. Fiesta Burger – Grilled onions and peppers, jalapenos, pepper jack cheese, guacamole
    9. Blue Cheese Burger – blue cheese, bacon, red onion and spinach
    10. Bacon Jam Burger – bacon, jam, red onion and gorgonzola

    Cowboy’s Grilled Burger

    Yield: 4 servings
    Cook: 10 minutes
    Prep: 15 minutes

    Burger Ingredients:
    • 1 pound lean ground beef
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 4 hamburger buns

    Burger 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
    • Divide ground beef into 4 even portions and press each portion into a 3/4-inch-thick patty
    • Season both sides of patties with salt and pepper
    • Once the coals have ashed over, place 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
    • Once patties have reached an internal temperature of 160 degrees, remove from grill
    • If you prefer a toasted bun, place them on grill until lightly toasted, about 2-3 minutes
    • Place burgers on a bun and top with your desired toppings from above
    • Serve and enjoy!

  • Korean Style Beef Ribs

     Cowboy’s Kalbi Grilled Korean Ribs

    For tender beef, short ribs that are bursting with flavor, add Cowboy’s Kalbi Grilled Korean Ribs to the menu tonight! These thin, tender strips are marinated for several hours in a sweet, garlic soy glaze and then grilled over high heat. Grill tip: serve with steamed rice and vegetables for a quick and flavorful meal!

     Cowboy’s Kalbi Grilled Korean Ribs

    Yields: 4-6 Servings
    Cook: 15 minutes
    Prep: 4 hours

    Ingredients:
    •4 1/2 pounds Korean style short beef ribs, flanken cut
    •4 tablespoons sugar
    •1/2 cup soy sauce
    •2 tablespoons dark sesame oil
    •1 tablespoon toasted sesame seeds
    •1 1/2 tablespoons finely grated fresh ginger
    •1 tablespoon minced garlic
    •1/2 teaspoon ground black pepper
    •1/4 cup green onions, chopped

    Directions:
    •In a pan, place one layer of ribs, sprinkle with sugar, and continue to layer meat and sugar until all rib slabs have been evenly coated on both sides. Cover and refrigerate overnight.
    •Four hours prior to grilling, combine soy sauce, sesame oil, sesame seeds, ginger, garlic and black pepper
    •Pour mixture over ribs making sure to coat evenly, and return to fridge, allowing to marinate in the refrigerator for four hours
    •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 ribs on grill over direct heat and allow to cook for 2-3 minutes per side, flipping once
    •Remove from grill and arrange on platter
    •Garnish with green onions and serve!

  • Easter Sunday Grilling: Lamb Chops

    Easter Sunday Grilling: Lamb Chops

    This Sunday, fire up the grill with our Grilled Rosemary Lamb Chops! Flavorful, tender, and juicy, this recipe is perfect for your Easter gathering. Seared over high heat, these delectable garlic and herb lamb chops are served with a fresh, mint pesto sauce.

     Cowboy’s Grilled Rosemary Lamb Chops with Mint Pesto

    Yields: 4 Servings
    Cook: 10 minutes
    Prep: 30 minutes

    Ingredients:
    •8 lamb rib chops, at least 1 inch thick, trimmed of excess fat
    •2 tablespoons fresh rosemary, minced
    •2 teaspoons salt
    •1 teaspoon black pepper
    •2 garlic cloves, minced
    •6 tablespoons olive oil
    •1 cup fresh basil leaves
    •1 cup fresh mint
    •3 tablespoons parmesan cheese
    •1 tablespoon pine nuts
    •Juice of 1 lemon
    •Mint springs, for garnish

    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 slash the edges of the lamb chops in 2 or 3 places to prevent curling
    •In a small bowl, mix rosemary, salt, pepper, 1 clove of garlic and 2 tablespoons of the olive oil together
    •Season lamb chops generously with the mixture
    •In a food processor, combine the remaining clove of garlic, basil, mint, parmesan cheese, pine nuts and lemon juice. Process until coarsely chopped
    •Add the remaining 4 tablespoons of olive oil and process until a loose paste forms. Set aside in refrigerator for later use.
    •Once coals have ashed over, arrange the chops on the grill and allow to cook for 3-5 minutes per side, turning once
    •Once lamb chops have reached an internal temperature of 130 degrees, remove from grill and transfer to a platter
    •Cover loosely with aluminum foil until ready to serve
    •Spoon a generous amount of mint pesto onto serving plates and stack 2 chops on the pesto
    •Garnish with mint sprigs and serve!

  • Cowboy’s Kebab Combinations

    Cowboy’s Kebab Combinations

    For a quick and easy weeknight meal this spring, try one of our tasty kebab recipes on the grill! Quick to prep and easy to cook, you can mix and match beef, chicken, seafood, or veggies to create a variety of tasty pairings for the grill. Check out our recipe for Teriyaki Pineapple Chicken Kebabs and our Mushroom Beef Kebabs!

    What’s your favorite kebab combination? Share with us in the comments below!

    Cowboy’s Teriyaki Pineapple Chicken Kebabs

    Yields: 8 Servings
    Cook: 15 minutes
    Prep: 30 minutes

    Ingredients:
    •1 1/2 pound boneless skinless chicken breasts, cut into 2 inch pieces
    •1 20-ounce can pineapple chunks, drained
    •2 red bell pepper, cut into 2 inch pieces
    •2 yellow onions, cut into 2 inch pieces
    •3 cup soy sauce
    •3 tablespoons brown sugar
    •1/2 teaspoon ginger, minced
    •1 clove garlic, minced
    •1/2 teaspoon sesame oil
    •2 tablespoons water
    •1 teaspoon cornstarch
    •8 wood skewers

    Directions:
    •Place chicken in large resealable plastic bag
    •Add soy sauce, brown sugar, ginger, garlic, sesame oil, water and cornstarch
    •Coat and refrigerate for at least 30 minutes, longer for extra flavor
    •Soak wooden skewers in water for at least 15 minutes, to prevent burning on the grill
    •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
    •Prepare kebabs by threading chicken, peppers and pineapple alternately on each wooden skewer
    •Once coals have ashed over, place kebabs over direct heat and allow to cook for 10-15 minutes, turning once while cooking
    •Once chicken has reached an internal temperature of 165-170 degrees, remove from grill and let rest for 5 minutes before serving
    •Serve and enjoy!

    Cowboy’s Mushroom Beef Kebabs

    Yields: 8 Servings
    Cook: 10 minutes
    Prep: 2 hours

    Ingredients:
    •1 1/2 pound sirloin beef, cut into 2 inch pieces
    •1 green bell pepper, cut into 2 inch pieces
    •1 zucchini, cut into 1/4 inch slices
    •1 pound white mushrooms
    •1 medium red onion, cut into 2 inch pieces
    •1/3 cup vegetable oil
    •1/2 cup soy sauce
    •1/4 cup lemon juice
    •1 tablespoon mustard
    •1 tablespoon Worcestershire sauce
    •1 clove garlic, minced
    •1/2 teaspoon black pepper
    •1 teaspoon salt
    •8 wood skewers

    Directions:
    •Place beef in large resealable plastic bag
    •In a small bowl, whisk vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, pepper and salt together
    •Pour into resealable plastic bag and coat beef evenly
    •Refrigerate for at least 2 hours, longer for extra flavor
    •Soak wooden skewers in water for at least 15 minutes, to prevent burning on the grill
    •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
    •Prepare kebabs by threading beef, mushrooms, green pepper, zucchini and onion alternately on each wooden skewer
    •Once coals have ashed over, place kebabs over direct heat and allow to cook for 8-10 minutes, turning once while cooking
    •Serve and enjoy!

  • 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!