• Taco Tuesday: Grilled Fish Tacos with Spicy Chipotle Sauce

    Calling all taco lovers! Today we are serving up some delicious and spicy grilled fish tacos to celebrate Taco Tuesday! Fire up the grill, choose your favorite fish and grab some fresh ingredients for toppings to create the ultimate in-house taco bar! Best enjoyed with some tortilla chips and a margarita – and remember to always drink responsibly. Enjoy!

    Grilled Fish Tacos with Spicy Chipotle Sauce

    Yield: 6-10 servings
    Cook: 9 minutes
    Prep: 30 minutes

    Taco Ingredients:
    • 1/2 – 1 pound of white fish of choice (halibut, tilapia, etc.)
    • 1 small head cabbage, shredded
    • 1 bunch cilantro, chopped
    • 2 tomatos, chopped or fresh pico de gallo
    • 1 package of small corn or flour tortillas
    • 3-4 limes, cut into wedges
    • 1/4 cup olive oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • 2 tablespoons freshly squeezed lime juice
    • Salt and pepper, to taste
    • Option: sliced avocado, guacamole, salsa

    Spicy Chipotle Sauce Ingredients:
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 chipotle chiles from canned chipotles in adobo
    • 2 tablespoons freshly squeezed lime juice

    Directions:
    • Whisk together olive oil, cumin, chili powder, lemon juice,salt and pepper in a small bowl. Place fish in a shallow dish and pour the marinade over the fish. Let marinate for 15-20 minutes
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
    for indirect grilling
    • Combine chipotle sauce ingredients in a food processor or blender. Blend until ingredients are mixed thoroughly
    • Remove fish from marinade and drain off any excess from fish
    • Place fish on grill over direct heat. Grill until fish is easily flaked with a fork, about 9 minutes in total, flipping once. Remove from grill
    • Assemble tacos by placing fish pieces in the center of tortillas with desired amount of cilantro, cabbage, and tomatoes. Garnish with fresh squeezed lime juice. Option to add avocado, guacamole or salsa. Drizzle tacos with spicy chipotle sauce. Serve and enjoy!

  • Better with Bacon: Bacon Grilled Dates

    We all know it’s true: most things are simply better with bacon. Check out this grilled snack recipe – for bacon wrapped dates. A perfect snack for game day or to bring as an appetizer!

    Bacon Grilled Dates

    Yield: 12-16 servings
    Cook: 8 minutes
    Prep: 10 minutes

    Ingredients:
    • 24 pitted dates
    • 4 ounces gorgonzola or bleu cheese
    • 8 slices of bacon

    Directions:
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 15-20 minutes
    • Spread hot coals over one side of grill and preheat grill for approximately 10 minutes. For more intense flavor, add some hickory or mesquite wood chicks on top of the charcoal
    • Cut a thin slice into each date for stuffing. Pinch a marble-sized piece of cheese and stuff into center of the date
    • Cut bacon strips into thirds so that each piece is slightly larger than the date. Wrap each date with a piece of bacon, securing it with a toothpick
    • Lay a single sheet of foil (to prevent flare-ups) for direct grilling over your grill grates and arrange dates in a single layer
    • Grill for about 6-8 minutes, flipping once, or until bacon starts to crisp
    • Transfer grilled dates to a serving platter and let cool. Serve and enjoy!

  • Better With Bacon: Bacon Wrapped Asparagus

    We all know it’s true: most things are simply better with bacon. Bacon can be added to many grilled dishes for added flavor and texture. Check out this delicious and simple side dish that become so much more delicious with a little bacon. Enjoy!

    Bacon Wrapped Asparagus

    Yield: 4-6 servings
    Cook: 15 minutes
    Prep: 5 minutes

    Ingredients:
    • 16 thin spears of asparagus, trimmed to about 5” to 6” long
    • 8 slices of bacon
    • Aluminum pie tin

    Directions:
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals on grill and preheat grill for approximately 10 minutes
    • Wrap one slice of bacon around two asparagus spears. Repeat for remaining bacon slices and asparagus spears
    • Transfer bacon wrapped asparagus into pie tin and place on grill over direct heat
    • Cook for 10-15 minutes, flipping once
    • Remove bacon wrapped asparagus from grill and let cool
    • Serve as a snack or side. Enjoy!

  • Grilled Sweet Potato Fries with Sriracha Dipping Sauce

    Making sweet potatoes at home is a healthier alternative to the typical order of fries at a restaurant, while still being completely delicious! Try making them on the grill to create the perfect snack: crispy on the outside, and tender and soft on the inside. Paired perfectly with our Sriracha Dipping Sauce. Enjoy!

    Grilled Sweet Potato Fries with Sriracha Dipping Sauce

    Yield: 4-6 servings
    Cook: 35 minutes
    Prep: 10 minutes

    Sweet Potato Ingredients:
    • 2-3 large sweet potatoes, washed
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons brown sugar
    • 1/4 teaspoon cumin
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon cayenne pepper
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons black pepper

    Sriracha Sauce Ingredients:
    • 1/4 cup sour cream (can be substituted for plain Greek Yogurt)
    • 1/4 cup light mayonnaise
    • 1 1/2 teaspoons Sriracha sauce

    Directions:
    • Put sweet potatoes in a medium pot of water on the stove, covered. Bring to a boil over medium heat. Lower heat and simmer until potatoes are tender about 25 minutes. Remove from water and let cool
    • While potatoes are cooling, light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
    for indirect grilling
    • Peel potatoes and cut into strips to create fry shape. Place strips in large bowl and coat with olive oil. Sprinkle in brown sugar, cumin, chili powder, cayenne pepper, salt and pepper and coat fries evenly
    • In a medium bowl, combine sour cream, mayonnaise and Sriracha sauce. Mix with a fork or spoon until reaching an even, creamy consistency
    • Oil grill gates to prevent sticking. Place potato wedges on the grill and cook for 3-4 minutes each side, or until desired crispiness. We recommend grilling until they are caramelized. Remove from grill and let cool
    • Serve sweet potato fries with a side of Sriracha dipping sauce. Enjoy!

     

  • Healthy Grilled Halibut with Bay Shrimp Topping

    Trying to eat healthier in the new year? Eating healthier doesn’t mean having to compromise taste. Try out this recipe for Healthy Grilled Halibut with Bay Shrimp Topping – with simple preparation, this light and delicious recipe is the perfect way to stay true to your New Year’s resolutions. Try pairing it with our easy and healthy green salad recipe!

    Healthy Grilled Halibut with Bay Shrimp Topping

    Yield: 4-6 servings
    Cook: 10 minutes
    Prep: 10 minutes

    Halibut Ingredients:
    • 2 pounds of fresh halibut
    • 1 pound bay shrimp
    • 1/2 lemon, juiced
    • 1/2 tablespoon Johnny’s Salt Seasoning
    • 2 fresh garlic cloves, minced
    • 1 tablespoon mayonnaise
    • Optional: 1 1/2 tablespoons fresh Dill, finely chopped

    Directions:
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
    • Combine lemon juice, shrimp, dill, garlic and mayonnaise in a small bowl and combine evenly
    • Oil the grill gate and place halibut directly on grill grates
    • Grill halibut for 3-5 minutes before flipping
    • Allow second side to cook for 2 minutes before spread topping on the fish. Allow to cook for an additional 2 minutes. Caution: leaving the sauce on too long will cook the shrimp and cause the rest to dissipate
    • Remove halibut from grill and let cool. Cut into desired pieces, serve with salad and enjoy!

    Cowboy Green Salad Recipe

    Yield: 4-6 servings
    Prep: 5 minutes

    Green Salad Ingredients:
    • 1 bag of mixed greens or lettuce of choice
    • 1 cucumber, thinly sliced
    • 1 cup shredded carrots
    • 1/3 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 2 teaspoons Dijon mustard
    • Salt and pepper, to taste

    Directions:
    • Combine mixed greens, cucumber, and shredded carrots in a salad bowl
    • In a small bowl or jar, whisk or shake together the oil, balsamic, Dijon, salt and pepper
    • Drizzle dressing over salad and toss to coat
    • Enjoy!

  • Chicken Teriyaki Skewers

    There is something special about skewered meat over the fire… it’s the perfect meal! Meat, spices, and veggies all in one piece makes it the ideal way to make dinner.

    Check out these Chicken Teriyaki Skewers by Derek Wolf from Over the Fire Cooking. Add some veggies, eggs and rice into a skillet right next to it to create an amazing fried rice dish!

    Yield: 1-2 servings
    Cook: 25 minutes
    Prep: 20 minutes

    Ingredients:
    • 4 boneless chicken thighs (cubed)
    • 1 green bell pepper (cubed)
    • 1 red onion (cubed)
    • 1 cup teriyaki sauce
    • 1 tablespoon sesame seeds
    • 1 tablespoon garlic powder
    • 1 tablespoon lemon juice
    • Salt to taste

    Directions:
    • In a bowl, mix the teriyaki sauce, garlic powder, lemon juice and salt. Add chicken and mix thoroughly. Place in refrigerator for 24 hours
    • When ready to cook, use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, evenly disperse around grill
    • Place chicken, green bell peppers and onions on skewers. Make sure to alternate in order to get variety, and leave room at end of skewer in order to flip easily
    • When grill is ready, place on top and let cook until chicken is done (around 15-20 minutes). Flip skewers half way through
    • Pull off grill and sprinkle sesame seeds on top for added flavor
    • Serve and enjoy!

  • New Year’s Eats: Smoked Tri-Tip

     

    Indirect grilling is a fire cooks best friend!

    When you are able to allow the meat time to absorb all of the smoky flavor, then you appreciate fire cooking so much more. And there is no better piece of meat to smoke than tri-tip.

    Introducing Smoked Tri-Tip from Derek Wolf at Over the Fire Cooking. Smoked tri-tip is an essential for any backyard griller. All you will need is a grill that can smoke, some Cowboy Charcoal and the recipe below to get started. Enjoy!

    Smoked Tri-Tip

    Yield: 1-2 servings
    Cook: 60-90 minutes
    Prep: 20 minutes

    Ingredients:
    • 1 tri-tip roast from Felton Angus Beef
    • 3 tablespoons of ancho chili powder
    • 2 tablespoons of garlic powder
    • 2 tablespoons of brown sugar
    • Salt and pepper (to taste)

    Directions:
    • When tri-tip is at room temperature, lather with olive oil then season with ancho chili powder, garlic powder, brown sugar, salt and pepper
    • When ready to cook, use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, move to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or mesquite wood chunks to the top of the charcoal.
    • Place tri-tip on opposite side of charcoal and let smoke for 60-90 minutes at 225-250F or until internal temperature is at 130F (medium-rare)
    • Pull meat off grill and let rest for 15 minutes
    • Serve and enjoy!

  • Holiday Drinks: Grilled Caramel Apple Cider

    Fire up the grill over the holidays and enjoy the best flavors of the season with our Grilled Caramel Apple Cider! Garnish with a cinnamon stick or add some rum to create an easy seasonal cocktail. Throw these ingredients over some charcoal and let the grill do the work for you!

    Grilled Caramel Apple Cider

    Yield: 8-10 servings
    Cook: 2 hours
    Prep: 10 minutes

    Ingredients:
    • 1 2/3 cup sugar
    • 1/4 cup ground cinnamon
    • 1/4 cup ground allspice
    • 1/2 cup caramel sauce
    • 5 pounds apples (about 10 medium-sized apples) skinned and sliced
    • 12 cups water
    • Optional: dark rum
    • Optional: cinnamon sticks

    Directions:
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
    • Combine 1/2 cup sugar, cinnamon and allspice in a small bowl
    • Place sliced apples in medium sized bowl and pour cinnamon sugar mix overtop the apples, coating them evenly
    • Place apple slices directly on the grill over direct heat, and grill for one minute on each side. Remove from grill when caramelized
    • Place apple slices in a medium-large stock pot, keeping in mind the size of your grill. Add in 12 cups of water and 3/4 cup sugar. Cover pot with lid and place over direct heat, boiling for 1 hour until the liquid reduces by half
    • Move pot to the other side of grill over indirect heat and add caramel sauce. Let simmer for 1 hour. Remove from grill and set aside to cool
    • Pour liquid through a strainer into a small pitcher, filtering out the pulp and discarding it. Option to add dark rum to cider and garnish with cinnamon sticks
    • Serve and enjoy! And of course, if adding rum, make sure to enjoy this delicious drink responsibly

  • Pinwheel Skirt Steak

    Introducing Pinwheel Skirt Steak from Derek Wolf at Over The Fire Cooking. This recipe is make with delicious steak, blue cheese and spinach all rolled together into one amazing dish! Cook this savory rolled meat over some hot Cowboy Charcoal at your next campfire! Sear it using your favorite cast iron pan plus butter to get an amazing crust.

    Pinwheel Skirt Steak

    Yield: 2-3
    Cook: 20 minutes
    Prep: 15 minutes

    Ingredients:
    • 1 whole skirt steak (cut in half)
    • 1 cup of spinach
    • 1/2 cup of blue cheese crumbles
    • 2 tablespoons of garlic powder
    • 2 tablespoons of unsalted butter
    • Salt & Pepper (season to preference)

    Directions:
    • Using some Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Once charcoal is white hot, evenly disperse around grill
    • About 10-15 minutes before cooking, place a cast iron skillet over fire to preheat
    • Take both halves of the skirt steak and season with salt, pepper and garlic powder
    • Place a layer of spinach on top of steaks (stay inside about 1/4in of the edge of the steak). Then layer with blue cheese crumbles
    • Roll steak on top of the filling and then tie around steak with twine to prevent it from unrolling. Make sure to tie with two pieces of twine
    • Cut rolled steak in half, making sure there is twine to prevent it from unrolling. Steak should be 2-3 inches thick like a Filet Mignon
    • Add some unsalted butter to cast iron and let melt. Place steaks on skillet and let cook for about 6-8 minutes per side or until internal temperature is at 130F (medium rare).
    • Let steaks rest for 5-10 minutes. Serve and enjoy!

  • Grilled Cranberry Glazed Holiday Ham

    The countdown to Christmas is here! Need to change up your typical ham preparation? Try out this recipe for Cranberry Glazed Holiday Ham! This glaze is simple to make and incorporates the delicious flavors of the season. Happy holidays from all of us here at Cowboy Charcoal!

    For an additional ham recipe, check out our Honey Glazed Smoked Ham!

    Grilled Cranberry Glazed Holiday Ham

     Yields: 12-18 servings
    Cook: 2.5 hours
    Prep: 15 minutes

    Ingredients:
    • 1 can (14 ounces) cranberry sauce
    • 1/2 cup maple syrup
    • 1/4 cup apple cider vinegar
    • 1 1/2 teaspoons ground mustard
    • 1 (12 to 14-pound) fully cooked ham

    Directions:
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
    • Trim any excess fat off ham, leaving 1/4-inch of fat left. Place on large baking sheet
    • In a small saucepan, whisk together cranberry sauce, maple syrup, apple cider vinegar and ground mustard. Remove from heat when evenly stirred through. Brush a generous amount of glaze to cover ham completely
    • Once grill is ready, place the baking sheet with the ham on the grill over indirect heat. Cover, and cook for 2 hours, adding lump charcoal as needed
    • After two hours, remove lid and brush a second coating of glaze on ham. Cover again and cook for additional 30 minutes, brushing with glaze every 10 minutes.
    • Remove from grill and move to serving platter. Let rest for 30 minutes. Carve, serve and enjoy your holidays!