• Summer Steaks: Coffee Rub Steak

    Are you looking for the perfect steak this summer? Try Cowboy’s recipe for coffee rub ribeye steaks prepared over a bed of charcoal. These steaks offer a delicious combination of flavors that come from the bold coffee grounds and sweet brown sugar. Take the grill grate off and heat things up with this all natural charcoal coffee rub steak recipe!

    Cowboy’s Charcoal Cooked Coffee Rub Ribeyes

    Yields: 4 servings
    Cook: 7-10 minutes
    Prep: 5 minutes

    Ingredients:
    • 2 tablespoons ground coffee
    • 2 tablespoons ground black pepper
    • 2 tablespoons brown sugar, packed
    • 2 teaspoons smoked paprika
    • 1 1/2 teaspoons mustard powder
    • 3/4 teaspoons chili powder
    • 4 ribeye steaks

    Directions:
    • Mix all dry ingredients in a medium bowl to create coffee rub and set aside for later use
    • Once coffee rub is done, cover steaks evenly 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
    • Once coals are covered in white ash, use tongs to place steaks directly on top of the coals. Depending on preference, allow the steaks to cook for the following time:
    o For Rare: Let the steaks cook for 3 minutes on the first side, and then flip to the other side for another 2 minutes
    o For Medium Rare: Let the steaks cook for 3 minutes on the first side, and then flip to the other side for another 3 minutes
    o For Medium: Let the steaks cook for 4 minutes on the first side, and then flip to the other side for another 3 minutes
    • Take steaks off the coals, brush off any ash, and let rest for 2 minutes
    • Cut steaks into thin strips. Option to drizzle with your favorite Cowboy® barbecue sauce.
    • Serve and enjoy!

  • Summer Skewer Season: Grilled Fruit Skewers

    Have you tried fruit on the grill? Though unexpected, grilled fruit is perfect for dessert, a snack and a great addition to any BBQ this season. Easy to prep and simple to cook, you can mix and match a variety of fruits to create a tasty pairing! Check out our recipes below for perfectly charred, juicy fruit featuring a sweet and savory cinnamon honey glaze or the bold bourbon glazed peaches for dessert.

    Cowboy’s Grilled Fruit Skewers with Cinnamon Honey Glaze

    Yields: 6 servings
    Cook: 20 minutes
    Prep: 15 minutes

    Ingredients:
    • 1/2 cup margarine
    • 1/4 cup honey
    • 1 teaspoon lemon juice
    • 1/4 teaspoon ground cinnamon
    • 12 grapes
    • 1/2 pineapple, sliced into cubes
    • 3 kiwis, remove skin a quarter
    • 12 strawberries, hulled
    • 12 wood skewers

    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 small saucepan, combine margarine, honey, lemon juice and cinnamon
    • Place saucepan over medium heat, stirring occasionally until slightly thickened, about 2-3 minutes
    • Prepare skewers by threading grape, pineapple, kiwi, and strawberry alternately on each wooden skewer
    • Once coals have ashed over, place fruit skewers on a sheet of aluminum foil and drizzle margarine-honey mixture across sheet of fruit skewers
    • Remove skewers from foil and place directly on grill grates and allow to cook for 5-6 minutes, turning once while cooking
    • Remove fruit skewers from the grill and let cool for several minutes
    • Transfer skewers to serving platter and enjoy!

    Cowboy’s Brown Sugar Bourbon Peaches

    Yields: 6 servings
    Cook: 10 minutes
    Prep: 15 minutes

    Ingredients:
    • 1/4 cup bourbon
    • 2 sticks butter, softened
    • 2 cups light brown sugar, packed firmly
    • 1/2 cups of lemon juice
    • 1/2 cup water
    • 6 peaches, pitted and hulled
    • 6 scoops vanilla bean 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
    • In a small saucepan, heat the bourbon to a simmer over medium-low heat
    • Add butter, brown sugar, lemon juice, and water to the bourbon mixture
    • Once mixture reaches a low boil, reduce to a simmer and continue whisking until sugar is completely dissolved
    • Brush the sugar-bourbon mixture on the flesh sides of the peaches
    • Once coals have ashed over, place peaches on the grill and cook for 3-4 minutes on each side
    • Remove peaches from the grill and allow to cool for several minutes
    • Top each half with a scoop of vanilla ice cream
    • Serve and enjoy!

  • Grilled Clams with Lemon-Shallot Butter

    Cowboy has a delicious recipe for Zesty Lemon-Shallot Grilled Clams that make a perfect entrée or side-dish depending on the size of your appetite. These flavorful clams take just a few minutes to prepare and are a great addition to your grill menu this season!

    One thing to note is the lemon-shallot butter can be made up to four days in advance of grilling the clams. If you prepare it in advance, remove from the refrigerator and allow the butter to come to room temperature before serving alongside the grilled clams.

    Cowboy’s Grilled Clams with Zesty Lemon-Shallot Butter

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

    Ingredients:
    • 4 pounds littleneck clams
    • 1/2 cup unsalted butter, room temperature
    • 1 shallot, chopped finely
    • 2 tablespoons chives, minced
    • 2 tablespoons parsley, chopped
    • 1 tablespoon lemon juice
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon black pepper

    Directions:
    • Wash clams under running water to remove any grit from the shells
    • Mix butter, shallot, chives and lemon juice in a small bowl until well blended
    • Season with salt and pepper 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
    • Place clams directly on the grill and allow to cook just until clams open, about 8-10 minutes
    • Using tongs, carefully remove each clam from the grill, being careful to keep as much clam juice in the shells as possible
    • Transfer cooked clams to a large serving platter and top each clam with desired amount of lemon-shallot butter
    • Top with parsley and serve!

  • Adventurous Grilling: Dirty Steaks

    If you’re thinking about branching out of your comfort zone this grilling season, then maybe you should try some dirty steak. This simple yet delicious style of cooking only takes two ingredients: a big juicy steak and a hot bed of coals. But don’t limit yourself to steak only! This method of cooking can be used for any thick protein from whole fish to pork chops. So take that grill grate off and get your fire going because it’s time to make some dirty steak!

    Cowboy’s Coal Roasted Dirty Steak

    Yields: 4 servings
    Cook: 7-10 minutes
    Prep: 5 minutes

    Dirty Steak Ingredients:
    • 2 Ribeye Steaks at room temperature (about 8-10 oz each)
    • 1/4 cup kosher salt
    • 1/4 cup fresh black pepper
    • 1 1/2 tbsp cinnamon (optional)

    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
    • While preheating the coals, liberally season the steaks with salt and pepper on both sides. If you want to be more adventurous, season with cinnamon to create smoky & sweet flavor.
    • Once coals are covered in white ash, use tongs to place steaks on top of the coals.
    • For Rare (125F): Let the steaks cook for 3 minutes the first side, and then flip to the other side for another 2 minutes
    • For Medium Rare (135F): Let the steaks cook for 3 minutes the first side, and then flip to the other side for another 3 minutes
    • For Medium (140F): Let the steaks cook for 4 minutes the first side, and then flip to the other side for another 3 minutes
    • Take steaks off the coals, brush off any ash, and let rest for 2 minutes
    • Enjoy!

  • Grilled Hot Dogs with Bacon Bits and Cheddar Cheese

    June is here and we’ve got what you need to turn up the heat this month. Try mixing it up from your standard hot dog with Cowboy’s Blazing Bacon Bit Hot Dog recipe featuring grilled peppers, onions and topped with cheddar cheese. A great combination of flavors to bring your hot dogs to life on the grill!

    Want more ways to top your dog? Check out our recipe for Cowboy’s Zesty Jalapeño Popper Dogs as well as some other delicious combinations to try!

    Cowboy’s Blazing Bacon Bit Hot Dogs

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

    Ingredients:
    • 1/2 pound sliced bacon
    • 1 small red pepper, diced
    • 1 small yellow pepper, diced
    • 1 small white onion, diced
    • 4 hot dog links
    • 4 hot dog buns
    • 4 tablespoons Dijon mustard
    • 4 tablespoons Cowboy® Prairie BBQ sauce
    • 1/3 cup cheddar cheese, shredded
    • 1 tablespoon olive oil

    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 bacon strips on sheet of aluminum foil and place on grill over direct heat
    • Cook for 10-15 minutes, flipping once
    • Remove bacon from grill, chop evenly into smaller bits and set aside for later use
    • Place olive oil in a large skillet on the grill over direct heat and add onion and peppers, cooking until tender
    • Remove onion and peppers from heat and set aside for later use
    • Using a knife, cut small slashes in each hot dog
    • Place hot dogs on grill, perpendicular to the grill grate
    • Allow hot dogs to cook for 4 to 6 minutes, turning occasionally until grill markers appear on all sides
    • If you prefer a toasted bun, place on grill until lightly toasted, about 1-2 minutes
    • Place a cooked hot dog in each bun and top with bacon, peppers, onion, mustard, Cowboy® Prairie BBQ Sauce, and cheese
    • Serve and enjoy!

  • Mesquite Grilled Skirt Steak with South American Chimichurri

    Are you looking for a delicious recipe to add to the grill for this Memorial Day weekend? Check out this Mesquite Grilled Skirt Steak with South American Chimichurri from Derek Wolf and Over the Fire Cooking! Derek combines the freshest ingredients with Cowboy products to bring out the best flavor in his cooking.

    Try out the recipe this weekend and let us know your thoughts in the comments below!

    Cowboy’s Grilled Skirt Steak with Chimichurri

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

    Skirt Steak Ingredients:
    • 2 pounds skirt steak
    • 1 teaspoon sea salt
    • 1/2 teaspoon fresh pepper
    • 1/4 cup olive oil

    Chimichurri Ingredients:
    • 1/2 cup parsley, chopped
    • 1/2 cup onion, chopped
    • 1 teaspoon garlic, minced
    • 1 teaspoon sea salt
    • 3/4 teaspoon fresh pepper
    • 3/4 cup olive oil
    • 3/4 cup red wine vinegar
    • 1/2 serrano pepper, chopped

    Directions:
    • Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Rub olive oil, sea salt, and pepper all over the skirt steak while coals burn
    • Spread hot coals over grilling area while placing a hand full of Cowboy® Mesquite Wood Chunks on top and preheat grill for approximately 10 minutes
    • While the grill preheats, place chimichurri ingredients into a bowl a mix thoroughly
    • For medium rare, place steaks on the grill and let cook for 3 minutes on one side and 2 minutes on the other. Grill steaks for 3 minutes on each side for medium
    • Pull steaks from grill and let rest for 2 minutes
    • Top with chimichurri and enjoy!

  • 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!