• Grilled Lobster Tail with Chive Butter Sauce

    Cowboy’s Grilled Lobster Tail with Chive Butter Sauce

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

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

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

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

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

  • Grilled BBQ Chicken Quesadilla

    We’re taking a classic recipe and cranking it up a notch with Cowboy’s Cheesy Grilled BBQ Chicken Quesadillas! Melty, cheesy and easy to cook, these quesadillas feature a hint of smokiness. Add some Cowboy’s Range Style BBQ sauce and you’ll never think twice about a regular quesadilla again.

    Cowboy’s Cheesy Grilled BBQ Chicken Quesadillas

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

    Ingredients:
    • 4 boneless, skinless chicken thighs
    • 1 15 ounce can black beans
    • 1 red onion, diced
    • 1/2 cup fresh cilantro, chopped
    • 2 cups shredded Mexican cheese blend
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 tablespoon olive oil
    • 1/2 cup Cowboy BBQ Sauce Range Style
    • 4 seven-inch flour tortillas

    Directions:
    • Trim excess fat from the chicken thighs, rinse with cold water and pat dry with paper towels
    • Season chicken thighs with salt and pepper
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over grilling area and preheat grill for approximately 10 minutes
    • Once the coals have ashed over, place chicken over direct heat and allow to cook for 6-8 minutes per side
    • Once the chicken has reached an internal temperature of 165-170 degrees, remove from grill and let rest for 5 minutes
    • Cut the chicken into thin slices
    • Combine chicken, black beans, red onion, cilantro, cheese and Cowboy BBQ Sauce Range Style in a medium bowl
    • Lightly brush one side of each tortilla with olive oil
    • Spread 1/2 cup of filling on half of each tortilla. Fold the tortillas in half, pressing gently to flatten
    • Place tortillas on grill over direct heat and cook for 4-6 minutes, flipping once
    • Cook until tortillas are crispy on the outside and cheese is melted through
    • Remove from grill and cut into smaller pieces as desired
    • Serve with salsa and guacamole for added flavor!

  • Charred Garlic Butter Shrimp

    Today we’re bringing a classic recipe to the grill with Derek Wolf from Over the Fire Cooking’s Charred Garlic Butter Shrimp. So easy yet so delicious, this recipe is bound to become a regular in your grilling routine!

    Charred Garlic Butter Shrimp

    Yields: 2 servings
    Cook: 10 minutes
    Prep: 20 minutes

    Ingredients:
    • 4 tablespoons of butter
    • 1/2 pound of medium shrimp, peeled (de-vein if you like)
    • 1 tablespoon of kosher salt
    • 1 tablespoon of black pepper
    • 4 cloves of minced garlic
    • 2 tablespoons of lemon juice
    • Freshly chopped parsley (optional)

    Directions:
    • In a bowl, mix the shrimp, salt, pepper, garlic and lemon juice thoroughly
    • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes
    • Preheat your cast iron skillet by placing it over the fire about 5-10 minutes before cooking
    • Place butter on to skillet and let fully melt
    • Add the seasoned shrimp to the skillet and let cook over medium heat for 2-3 minutes per side.
    • Pull shrimp off grill and sprinkle freshly chopped parsley on top
    • Serve and enjoy!

     

  • Fire Roasted Chicken Kebabs

    Take your tastebuds on a trip with Grilled Fire Roasted Chicken Kebabs from Derek Wolf with Over the Fire Cooking. These Mediterranean style kebabs are perfectly paired with Cowboy’s Hardwood Lump Charcoal. Add some Apple Wood Smoking Chips for even more added flavor!

    Fire Roasted Chicken Kebabs

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

    Chicken Kebab Spice Ingredients
    • 1/4 tablespoon paprika
    • 1 teaspoon cumin
    • 1 1/4 teaspoon coriander seeds
    • 1 teaspoon black pepper
    • 1 teaspoon kosher salt
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon ground ginger

    Marinade Ingredients:
    • 2 full chicken breasts (cut into cubes)
    • 1 cup plain Greek yogurt
    • Chicken kebab spice ingredients (see above)
    • 1 tablespoon lemon juice
    • 3 minced garlic cloves
    • 2 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 2 tablespoons freshly chopped oregano (optional)

    Mediterranean Sauce Ingredients:
    • 1 cup plain Greek yogurt
    • 3 minced garlic cloves
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon paprika

    Directions:
    • In a bowl, mix all of the Chicken Kebab Spice Ingredients
    • In a separate bowl, mix all of the marinade ingredients. Add the Chicken Kebab Spice Ingredients to the Marinade as well as the cubed chicken. Mix all ingredients together thoroughly
    • Place the mixed chicken into the refrigerator for 1 hour
    • After 1 hour, pull chicken out of the refrigerator and place evenly on skewers
    • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. Add some Apple Wood Smoking Chips for added flavor!
    • While the charcoal is burning, put all Mediterranean Sauce Ingredients into a bowl and mix. Cover and place in refrigerator until chicken is done
    • Once the grill has reached the desired temperature (around 300F), place skewers on grill. Let them grill for 10 minutes a side.
    • Pull chicken off of grill and off of skewers
    • Drizzle Mediterranean Sauce on top and enjoy!

     

  • Grilled Sausages

    Cowboy Grilled Sausage with Peppers and Onions

    Who doesn’t love the hot dog’s favorite cousin? Tonight we’re grilling up juicy, savory sausages served with charred bell peppers and sweet onions for the perfect amount of punch.

    What other sausage toppings are on your mind? Let us know in the comments below!

    Cowboy Grilled Sausage with Peppers and Onions

    Yields: 4 servings
    Cook: 20 minutes
    Prep: 25 minutes

    Ingredients:

    • 4 fresh Italian sausages, sweet or hot
    • 2 tablespoons vegetable oil
    • 1 large sweet onion, sliced into rings
    • 1 large red bell pepper, stemmed, cored and sliced into 1/4 inch strips
    • 1 large green bell pepper, stemmed, cored and sliced into 1/4 inch strips
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon sugar
    • 2 tablespoons apple cider vinegar
    • 4 hoagie buns
    • 1 cup Cowboy hickory wood chips

    Directions:

    • In a medium bowl, toss green and red bell pepper and onion slices with vegetable oil
    • Add sugar and apple cider vinegar and sprinkle with salt and pepper
    • Add pepper and onion mixture to medium saucepan and simmer until slightly softened, approximately 5 minutes. Remove from heat and transfer to a double-layered sheet of aluminum foil
    • Place sausages in vegetable mixture
    • Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill and preheat for approximately 10 minutes before adding wood chips to coals
    • Once coals have ashed over, place sausage and vegetable mixture over indirect heat and allow to cook for 10 minutes
    • Using tongs, remove sausages from mixture and place directly on grill grates over indirect heat before removing foil and vegetables from grill to cool
    • Allow sausages to cook for an additional 10 minutes until brown and cooked through, flipping occasionally
    • Remove sausages from grill and allow to cool for 3 minutes
    • Place sausage links on buns and top with onion and bell pepper mixture
    • Serve and enjoy!

     

  • Cast Iron Green Chile Chicken

    We’re firing up a full breasted chicken with this recipe for Green Chicken Chile from Derek Wolf with Over the Fire Cooking. The recipe combines the zesty flavor of the southwest with tangy and spicy peppers.

    Cast Iron Green Chile Chicken 

    Yields: 1 serving
    Cook: 20 minutes
    Prep: 25 minutes

    Green Chile Sauce Ingredients:
    •1 tablespoon olive oil
    • 2 minced garlic cloves
    •2 tablespoons of white flour
    •1 1/2 cups chicken stock
    •2/3 cup finely chopped white onion
    •1/4 teaspoon kosher salt
    •1/2 teaspoon black pepper
    •Dash of ground cumin
    •1 cup of chopped green chile peppers

    Chicken Ingredients:
    •1 full breasted chicken
    • 1/4 stick of butter
    •1/4 teaspoon of oregano
    •Salt and pepper to taste
    •1/4 teaspoon of chili powder

    Directions:
    •In a skillet add olive oil, and roast the garlic and onions until tender
    •Stir in flour, cumin, salt and pepper and let cook for 1 minute
    •Add chicken stock and let simmer for 2 minutes.
    •Add green chiles and let simmer for another 2-3 minutes.
    •Pull Green Chile Sauce off and let cool for 30 minutes.
    •While letting the Green Chile Sauce cool, pull out chicken and season evenly with oregano, salt, pepper and chili powder.
    •Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 small pieces of hickory wood to the top of the charcoal for added flavor!
    •Place cast iron skillet over fire at least 5-10 minutes before cooking!
    •Once fire is medium heat, add chicken to cast iron skillet and let roast for 9 minutes per side.
    •Add Green Chile Sauce on top of chicken and let simmer in sauce for 2-3 minutes. Stir and baste chicken with sauce while cooking.
    •Serve and enjoy!

  • Women in BBQ: Competitor Recipe, Theresa Bell

    Ever consider preparing a smoked ice cream treat on the grill? Two-time Fire & Ice Women’s Championship Barbeque Series Competitor, Theresa Bell of Big Dog BBQ VA, has perfected the sweet treat with her original recipe for Smoked Maple Ice Cream Sundaes with Bacon.

    Treat yourself with this recipe and let us know your thoughts in the comments below. We’ll be sharing more recipes from this year’s talented female pitmasters and Fire & Ice competitors so be sure to keep an eye out!

    Smoked Maple Ice Cream Sundaes with Bacon

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

    Ingredients:

    • 1 pint high quality Maple ice cream, slightly softened
    • Small handful of Cowboy® Apple Wood Chips

    Layering Ingredients:

    • 1/2 cup toasted walnut pieces
    • 1/2 cup maple syrup
    • 2 tablespoons rice vinegar
    • 2 strips of crisp bacon, crumbled,
    • 2 strips of pig candy/candied bacon, cut in half

    Directions:

    • Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Prepare grill for indirect grilling, placing coals on one side of grill and allowing to preheat for approximately 10 minutes
    • Remove ice cream from freezer and allow to thaw for several minutes
    • Fill a large, heat-proof pan with ice
    • Scoop ice cream from container and spread in a smaller heat proof pan
    • Place ice cream-filled pan on top of pan that is filled with ice
    • Once coals have ashed over, place pans on the grill over indirect heat
    • Add wood chips directly to coals
    • Cover grill and let smoke for 3 minutes
    • Remove grill lid and using a spatula, flip the ice cream over
    • Replace lid and let the second side smoke for an additional 2 minutes
    • Remove ice cream from grill and return to freezer while you prepare the layering mixture
    • In a small pan, combine maple syrup, vinegar and walnuts and simmer until a syrupy mixture forms
    • In the bottom of an ice cream dish, add a tablespoon or two of the walnut syrup mixture and sprinkle with bacon crumbles
    • Add ice cream and top with more maple bacon syrup and insert pig candy
    • Option to add a dollop of your favorite whipped cream with additional maple flavoring on top of ice cream. Top with pig candy and enjoy!

  • Labor Day Grilling

    If you’re entertaining this Labor Day weekend, why not fire up the grill and serve something delectable to your guests? If you’re looking for some Labor Day barbecue inspiration, check out Derek Wolf’s recipe for Maple Bourbon Ribs. Smoked low and slow to perfection, these ribs combine sweet maple flavors with Cowboy’s Sweet & Tangy BBQ Sauce and whiskey to create an undeniably delicious rack of ribs.

    Maple Bourbon Ribs

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

    Rib Ingredients:

    • 2 racks of St. Louis style ribs
    • 1 bottle of Cowboy Sweet & Tangy BBQ Sauce
    • 1/2 cup of your favorite bourbon
    • 1/2 cup of maple syrup
    • 2 cups of Over The Fire’s BBQ Seasoning

    Over The Fire BBQ Seasoning Ingredients:

    • 1 cup of light brown sugar
    • 1 teaspoon of paprika
    • 1 teaspoon of cinnamon
    • 1 tablespoon of kosher salt
    • 1 tablespoon of garlic powder

    Directions:

    • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes
    • Soak a hand full of Cowboy Charcoal Apple Wood Smoking Chips in some water for 10-15 minutes
    • Combine BBQ seasoning ingredients to create rub
    • Peel off the membrane on the bony side of the ribs
    • Using the BBQ rub, season the ribs thoroughly on both sides
    • Push all charcoal to one side of grill and place wood chips on top
    • Place ribs on opposite side of grill over indirect heat and let smoke on 225-250F for 3 hours, adding additional charcoal and wood chips as needed for desired flavor and temperature
    • Pull ribs off grill and place inside tin foil
    • Glaze both sides of the ribs with Cowboy Sweet & Tangy BBQ Sauce, maple syrup & bourbon
    • Wrap ribs with tin foil and place back on the grill for another 2.5 hours at 225-250F.
    • Remove from grill and allow to cool for several minutes
    • Pull ribs off and enjoy!
  • Grilled Black Bean Burgers

     

    Looking for a healthy burger alternative to try out this week? Test the waters with this recipe for homemade Black Bean Burgers with Cowboy® Smokehouse BBQ Sauce. Rich hickory flavors combine with the freshly made black bean patties to create the perfect meat-free burger option!

    Let us know your thoughts on this recipe in the comments below!

    Cowboy’s BBQ Black Bean Burgers

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

    Ingredients:

    • 4 cups black beans, drained
    • 4 potato buns
    • 4 cups seasoned breadcrumbs
    • 1 cup onions, diced
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 2 eggs
    • 1 teaspoon Kosher salt
    • 1 teaspoon fresh ground pepper
    • 4 ounces Cowboy Smokehouse BBQ Sauce
    • Lettuce and tomato slices to garnish (optional)

    Directions:

    • In a medium mixing bowl, mash black beans with a fork until a thick paste has formed
    • Add breadcrumbs, onions, and garlic to food processor and finely chop
    • Add breadcrumb mixture to black beans and stir in chili powder, eggs, salt, and pepper
    • Once the mixture is sticky, shape into 4 even sized patties, setting 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
    • Once coals have ashed over, place burger patties over direct heat grilling for 4-5 minutes per side, flipping once
    • Remove from grill and allow to cool for 3-5 minutes
    • Prepare buns with favorite condiments before placing burger patties on buns
    • Top with desired toppings
    • Serve and enjoy!

     

  • Women in BBQ: Competitor Recipe, Kim Perry


    Need a new recipe for tonight? Cowboy has exactly what you need! Check out this recipe for Grilled Lamb Chops with Mint Chimichurri and Colcannon from Fire & Ice Women’s Championship Barbeque Series competitor Kim Perry of Behind BBQ.

    Let us know your thoughts in the comments below and keep an eye out for more of the favorite recipes from this year’s competitors on The Roundup!

    Grilled Lamb Racks with Mint Chimichurri and Colcannon

    Yields: 6-8 servings
    Cook: 1 hour 15 minutes
    Prep: 30 minutes

    Lamb Ingredients:
    • 2 tablespoons olive oil
    • 2 (24 ounce) lamb racks
    • 1/4 cup olive oil
    • 2 teaspoons kosher salt
    • 2 teaspoons lemon pepper

    Mint Chimichurri Ingredients:
    • 1/2 cup white wine vinegar
    • 1 teaspoon kosher salt
    • 1 shallot, peeled
    • 1/2 cup fresh mint leaves
    • 1/2 cup parsley leaves, minced
    • 3/4 cup extra-virgin olive oil

    Colcannon Ingredients:
    • 3 pounds potatoes, scrubbed
    • 2 sticks butter
    • 1 1/4 cups hot milk
    • 1/2 teaspoon fresh ground pepper
    • 1 head cabbage, finely shredded
    • 1 pound bacon, cooked the day before
    • 4 scallions, finely chopped
    • 1/4 cup parsley leaves

    Directions:
    • In a food processor, blend vinegar, salt, shallot, mint, parsley, and olive oil together, setting aside for later use
    • Steam potatoes in their skins for 30 minutes
    • In a mixing bowl, peel them using a knife and fork and chop before mashing
    • Add one stick of quartered butter
    • Gradually add hot milk while stirring and add black pepper, setting aside for later use
    • Boil the cabbage in unsalted water until it turns a darker color
    • Add two tablespoons butter to tenderize the mixture and cover with lid for 2 minutes
    • Drain the water thoroughly before returning it to the pan and chop into small pieces
    • Place bacon in a large saucepan and cover with water bringing to boil and simmering for 45 minutes until tender
    • Drain water and chop bacon into small pieces
    • Add cabbage, scallions and bacon to mashed potatoes, stirring them gently
    • Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over grilling area creating a two-zone fire and preheat grill for approximately 10 minutes
    • Season lamb with salt and lemon pepper
    • Place rack of lamb on cooler side of grill for 15 minutes or until internal temperature reaches 120 degrees
    • Move lamb to hot side of grill to sear outside, flipping and turning once to ensure even browning
    • Remove lamb from grill after 10 minutes or when internal temperature reaches 135 degrees
    • Let meat rest 5 minutes before slicing into chops between rib bones
    • Place lamb chops over colcannon, seasoning with parsley leaves and mint chimichurri
    • Serve and enjoy!