• Thanksgiving Sides on The Grill: Grilled Brown Sugar Acorn Squash

    With Thanksgiving just around the corner, it’s time to start planning what you’ll be cooking on the food-filled holiday. Change up your traditional Thanksgiving menu with this recipe for Grilled Brown Sugar Acorn Squash. This recipe encompasses the best flavors of fall, and is sure to be a hit at your gathering. Enjoy!

    Grilled Brown Sugar Acorn Squash

    Yield: 4 servings
    Cook: 30 minutes
    Prep: 10 minutes

    • 2 medium acorn squash
    • 3 1/2 tablespoons unsalted butter
    • 4 tablespoons brown sugar
    • 2 tablespoons Dijon mustard
    • 2 large garlic cloves, minced
    • 1/2 cup pecans, chopped
    • Salt, to taste
    • Fresh ground black pepper, to taste

    • Remove butter from refrigerator and allow to come to room temperature
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over grill and preheat for approximately 10 minutes
    • In a small bowl, combine softened butter, brown sugar, mustard, garlic, and a pinch of salt and pepper.
    • Cut acorn squash in half from stem to tip. Scrape out seeds and strings inside center of squash using a spoon, until the squash is smooth and clean
    • Pour the butter mixture into each of the halves, and spread around until the insides of the squash are evenly coated throughout. Sprinkle in pecans. Wrap each half tightly in foil so they are completely covered
    • Place squashes on grill over direct medium heat. Cook for 30 minutes, flipping once
    • Remove from grill and let cool. Uncover squashes, serve and enjoy!


  • Cowboy’s Grilled Flatbread

    There is nothing like some soft and delicious flatbread to warm you up on a cold fall day! This staple grilling recipe is can be enjoyed on its own, or in variations as the base of a pizza, with some hummus, pesto or barbeque sauce on top. Enjoy!

    Yield: 4 flatbreads
    Cook: 8 minutes
    Prep: 80 minutes

    Cowboy’s Grilled Flatbread

    • 3 cups bread flour
    • 1 teaspoon kosher salt
    • 1 teaspoon instant yeast
    • 1/4 cup olive oil
    • 1/4 cup rosemary, chopped
    • 1 1/4 cups warm water
    • Salt to taste

    • In a large bowl, whisk together flour, salt, yeast and rosemary. Whisk until ingredients are evenly combined
    • Make a well in the center of the mixture and pour in water and olive oil. Use a wooden spoon to combine all ingredients until small strands of dough begin to form
    • Transfer dough to a lightly flour-coated surface. Knead dough until it forms a smooth ball, about 6 to 9 minutes of kneading. Transfer dough into an oil-coated bowl. Cover with a hand towel and let rise until dough doubles in size, approximately 30 minutes to an hour
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill, place cast iron skillet upside down on grill grates and preheat grill for approximately 10 minutes
    • Divide the dough into four pieces. To form each flatbread, use a floured rolling pin to form round flatbreads
    • Once the desired shape is achieved, brush both sides of dough with oil to prevent sticking to grill grates
    • Place dough on grill and cook for 3 to 4 minutes per side, until golden brown. Remove when desired crispiness is achieved
    • While flatbreads are still hot, brush with olive oil and sprinkle salt on both sides
    • Let cool and enjoy! Option to serve with your favorite topping or on its own!

  • Fall Festive Chili

    Check out this recipe from Derek Wolf at Over the Fire Cooking for Fall Festive Chili! This recipe combines the best of fall flavors, including pumpkin spice to add a sweet and savory element. Time to crank up the grill and cozy up with your new favorite comfort food!

    Fall Festive Chili

    Yields: 4-8 servings
    Cook: 1.5-2 hours
    Prep: 20 minutes


    • 1 pound of ground beef
    • 1 pound of ground Italian sausage
    • 1 large bell pepper, chopped
    • 1 red onion, chopped
    • 1/4 cup chili powder
    • 1 tablespoon ground cumin
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon dried oregano
    • 4 cloves of garlic, minced
    • 2 (15 ounce) cans of dark red kidney beans
    • 1 (15 ounce) can of black beans
    • 2 (28 ounce) cans of diced tomatoes
    • 1 (6 ounce) can of tomato paste
    • 1 (12 ounce) can of beer
    • 1/4  stick of butter
    • Salt, to taste


    • Using Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of mesquite wood to the top of the campfire every 30 minutes for added flavor!
    • Place dutch oven over the fire to heat up about 15 minutes before cooking.
    • Season dutch oven with butter to prevent sticking or burning while cooking.
    • Once cast iron is hot, add red bell pepper, red onion, jalapeno, chili powder, ground cumin, pumpkin pie spice, dried oregano, & garlic. Stir & let simmer for 5 minutes.
    • Add ground beef and sausage to the pot and let cook for 7-8 minutes or until the meat is browned. Make sure to break down meat into smaller parts using a wooden spoon or spatula.
    • Once meat is done, add (with juice) kidney beans, black beans, diced tomatoes, & tomato paste. Pour in your can of beer and stir.
    • Let chili simmer for about 1 hour to 1.5 hours or until thickened. Make sure to stir occasionally and maintain heat around the fire at all times.
    • Once done, serve with rice, sharp cheddar cheese and sour cream. Enjoy!
  • Grilled Rosemary Potatoes with Garlic Aioli Dipping Sauce

    With Thanksgiving just around the corner, it’s time to start planning what you’ll be cooking on the food-filled holiday! Change up your traditional Thanksgiving menu and swap out the mashed potatoes with our new recipe for Grilled Rosemary Potatoes! It’s sure to become a regular in your household!

     Cowboy’s Grilled Rosemary Potatoes with Garlic Aioli Dipping Sauce

    Yield: 6 servings
    Cook: 25 minutes
    Prep: 45 minutes

    Potato Ingredients:
    • 1 1/2 pounds baby potatoes
    • 2 tablespoons olive oil
    • 1 tablespoon chopped fresh rosemary
    • 1 1/2 teaspoons salt
    • 1 freezer bag
    • Metal or wooden skewers

    Garlic Aioli Ingredients:
    • 1/3 cup mayo
    • 1/4 cup sour cream
    • 2 teaspoons garlic, minced
    • 1/4 teaspoons paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black 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
    • Boil potatoes in a large pan of water with one teaspoon of salt. Cook until tender, about 10 minutes.
    • While potatoes are softening, make the garlic dipping sauce. In a small bowl, combine mayo, sour cream, minced garlic, paprika, salt and pepper. Set aside.
    • After potatoes have softened, remove from heat and drain. Leave to cool.
    • Place potatoes in freezer bag. Pour in olive oil and rosemary. Seal bag so it is secure and shake around to distribute the oil and rosemary over the potatoes. Leave in fridge to marinate for 30 minutes
    • Remove from fridge and thread onto skewers. If using wooden skewers, soak in cold water before adding potatoes to prevent burning
    • Place skewers on grill and cook for 20-25 minutes, turning frequently. Remove when potatoes are golden brown, very soft and slightly charred. Let cool.
    • Remove from skewers and serve with dipping sauce. Enjoy!

  • Spooky Spider & Ghost Grilled Pizza

    The only thing frightening about this spooky pizza is how scary delicious it is! The perfect meal to bring to a Halloween party or to enjoy at home while waiting for trick-or-treaters. Fire up the grill and celebrate the holiday with this seasonal treat.

    Spooky Spider & Ghost Pizza

    Yield: 4-6 servings
    Cook: 5 minutes
    Prep: 80 minutes

    • Pre-made refrigerated pizza dough
    • Flour (for rolling dough)
    • 1 tablespoon olive oil
    • 3/4 cup marinara sauce
    • 8 ounces fresh mozzarella cheese
    • 1 can black olives
    • 1 ghost Halloween cookie cutter
    • Cast iron skillet

    • Remove pizza dough from fridge and allow to come to room temperature, approximately an hour
    • Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over one side of grill, place cast iron skillet upside down on grill grates and preheat grill for approximately 10 minutes
    • Place pizza dough on a floured surface and use a rolling pin to roll it out to about 1/4-inch thickness
    • Brush pizza dough with light coating of olive oil
    • Distribute the marinara sauce across the dough, leaving 1/2 inch around the edges for the crust to form
    • Slice the fresh mozzarella into 1/4-inch-thick circles. Using the ghost cookie cutter, cut the slices to form the ghost shapes. Place slices evenly throughout pizza dough
    • Chop small pieces of the olives to create circles that make up the eyes and mouths of the ghosts and place on top of cheese
    • Evenly distribute full black olives across the marinara sauce to create the bodies of spiders. Cut remaining olives into 1 cm slices and then halve to create the legs for the spiders. See image below for arrangement
    • Transfer pizza to cast iron skillet on the grill. Cover grill and cook for 4-5 minutes, until cheese has melted and crust is golden
    • Remove from grill and let cool. Cut into desired pieces. Have a happy Halloween and enjoy!

  • Grilled Game Day Bacon Bloody Mary

    Bloody Mary’s are essential to American brunches and early game day tailgates. At your next Cowboy Tailgate, try making your Bloody Mary’s using the grill! Making your own mix is easy and fun, and the grill adds amazing smoky flavors to the already delicious cocktail. Looking to take it to the next level? Add bacon!

    Cowboy’s Grilled Game Day Bacon Bloody Mary

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

    • 2 lemons
    • 2 pounds red tomatoes
    • 4 strips of bacon
    • 8 medium celery stalks
    • 1 1/2 tablespoons Worcestershire sauce
    • 1 1/2 tablespoons freshly grated horseradish
    • 1 1/2 teaspoons sugar
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon pepper
    • 8 ounces vodka
    • Tabasco or Sriracha hot sauce (optional)
    • Olives, pickles and tomatoes for garnishing (optional)

    • 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
    • Cut all tomatoes and lemons in half
    • Once grill has preheated, brush grill gates with oil and place tomatoes and lemons flat side down on grill grates over indirect heat. Grill until well browned on bottoms, about 4 minutes. Remove and let cool
    • Place strips of bacon and celery stalks on grill. Grill half of the celery stalks for 1 minute until they are lightly singed and remove from grill
    • Allow remaining celery stalks to cook for an additional 4 to 5 minutes, flipping once until they are charred and dark brown
    • Once bacon is crispy and cooked through – approximately 6 minutes – remove from grill and let cool
    • Place tomatoes and charred celery stalks into a food processor. Add 3 tablespoons of lemon juice, the Worcestershire sauce, horseradish, sugar, salt and pepper. Blend until mixture is smooth
    • Strain the mixture through a fine sieve into a measuring cup, yielding about 2 cups of mix
    • For each drink, combine 1/2 cup Bloody Mary mix with 2 ounces of vodka. Mix well
    • Garnish with celery sticks and bacon and add desired Tabasco or Sriracha sauce for added heat and flavor
    • Add olives, pickles, or any other garnishes. And of course, always make sure to enjoy this delicious drink responsibly

  • Cozy Up with Cowboy’s Grilled Chili

    As the weather is cooling down, we’re warming up by heating up the grill! Cozy up with this delicious Cowboy Chili recipe – perfect to bring to a game day tailgate or for some comfort food on a chilly fall night!

    Cowboy’s Grilled Chili

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

    • 3 boneless pork loin chops
    • 1 pound sirloin steak
    • 2 small yellow onions, chopped
    • 3 celery stalks
    • 2 pounds plum tomatoes, cores removed
    • 1 medium jalapeño pepper, stem removed
    • 4 cloves garlic, minced
    • 2 tablespoons chili powder
    • 2 teaspoons salt
    • 1/2 teaspoon fresh ground pepper
    • 2 teaspoons dried oregano
    • 4 (14.5 ounce) cans stewed tomatoes
    • 1 (15 ounce) can kidney beans
    • 1 cup beef broth
    • 1 cup sharp cheddar cheese, grated (optional)
    • 1 cup sour cream (optional)

    • 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
    • In a small bowl, combine chili powder, salt and pepper. Season sirloin and pork chops with spices and oil
    • Place tomatoes directly on grill grate over direct medium heat and allow to cook approximately 6 to 8 minutes, or until skins are charred on all sides. Remove and set aside to cool
    • Once tomatoes have cooled, place into food processor and puree.
    • Pour pureed tomato into a large cast iron skillet and set aside
    • Lightly brush celery and jalapeño with oil. Place on grill over direct medium heat for about 2 minutes or until grill marks are visible. Set aside to cool
    • Place sirloin and pork chops on grill over direct medium heat for 8 minutes, turning once
    • Remove sirloin and pork chops from grill
    • Once cooled, cut meat into 3/4-inch cubes, slice celery into 1/4-inch pieces and mince jalapeno.
    • Add meat and veggies to tomato puree in cast iron skillet
    • Add chili powder, salt, pepper, minced garlic and broth to the skillet and place the skillet over medium direct heat
    • Cover grill and allow chili to simmer for about 1 to 1 1/2 hours, stirring occasionally
    • Add in beans and allow to cook for an additional 15 minutes
    • Serve warm and enjoy! Option to garnish with cheese and sour cream for added flavor

  • Fire Cooking Dishes for Tailgating!

    Today we are spicing up your average tailgate with Derek Wolf from Over the Fire Cooking’s five recipes for you to try at your next tailgate! These recipes are fast, easy and hard to mess up – but are clear winners compared to your average tailgating foods. Be prepared to be everyone’s favorite tailgate destination after using these recipes!

    1. Skewered Shrimp

    Spicy Paprika Skewered Shrimp

    Shrimp is a fun food to cook over a fire. They are full of flavor, easy to prepare, and can feed a large amount of people!

    The first thing you want to do is buy the right type of shrimp. Try getting peeled & de-veined shrimp as they will have the most flavor and will be the easiest to prepare. You can buy these on bulk at any grocery store. However, I recommend staying away from frozen shrimp as they might not have as much flavor as you will want.

    As for cooking, keep your grill at a medium to medium-high heat! Shrimp are a very fast cook and only need 2-3 minutes per side. Tip for success: Make sure to oil the grill grate before cooking so that your food won’t stick.

    My favorite shrimp recipe is seasoned with salt, pepper, spicy paprika and lime. Put these bad boys on some skewers and place them on the grill for about 3 minutes per side. Make sure to let the skewers soak in water for at least 30 minutes before using them. This will prevent flare ups and the wood from burning.

    2. Beer Brats

    Cast Iron Beer Brats

    You can never go wrong when beer and meat are paired together. That is why my next tailgating recipe is simply that: beer brats.

    All you will need for this dish is a good cast iron pan, a great beer and some hearty brats! Quick, easy and too the point, Beer brats are a fan favorite at my house as they only take 15 minutes to cook and you can drink a beer in the process.

    One question I get a lot when cooking these is: why don’t you use cheap beer? You want to use good beer for these brats since you don’t want your brats to taste like cheap beer! Since beer is the added flavor to the dish, then make sure it will actually bring flavor to the food.

    I highly recommend cooking these with with a good porter or lager. These styles of beer hold ample amounts of flavor, but won’t make the food taste bitter. Finally, my last tip for beer brats is to add some brown sugar on top before they are done cooking. This will make them taste a little sweet and will compliment the salt in the brats.

    3. Cast Iron Chili 

    Campfire Cast Iron Chili

    This campfire favorite is making its way to the Super Bowl. Yes, chili is already a fall tradition so why not have it at the big game?

    The way you make some cast iron chili is by first having an awesome cast iron dutch oven.

    Preheat the dutch oven for about 10 minutes on your grill or straight in the coals. My favorite recipe for a good chili is with ground sausage, ground beef, canned tomatoes, canned kidney beans, canned corn, tomato paste, fresh jalapenos and a couple beers.

    Cook this over the fire for about 20 minutes and you will have a feast for the whole family! Add some chips, sour cream and cheese and you will bring home an empty dutch oven.

    Chili is an easy recipe to follow and can be cooked almost anywhere, including your next tailgate.

    4. Bison Burgers

    Perfectly Tender BBQ Bison Burgers

    Beef burgers are already a fan favorite for tailgating, but what if you made your next burger out of bison?

    Bison is a lean and hearty meat that is full of flavor and pairs well with fire. This meat is great for those that love the taste of a burger, but might want to have something with less fat.

    Game meat tends to have less fat due to the animals being more active. Bison is no exception to this rule as it tends to be on the lean side with only 5-7% fat. This is compared to most beef burgers that are around 15-25% fat.

    I like to make my burger with some sea salt, pepper and garlic. Add some charred jalapenos and some Cowboy BBQ sauce and you will be in burger heaven. If you cook the meat to medium in temperature, then it will almost fall apart in your mouth from tenderness.

    I recommend this burger for anyone who is nervous to try anything too crazy on game day. All you need is a hot charcoal grill, and in 15 minutes this burger is ready to eat.

    Follow my BBQ Bison Burger recipe and you won’t regret it!

    5. Skirt Steak

    Skirt Steak with Chimichurri Sauce

    For all the steak lovers in the house, I highly recommend trying skirt steak on game day. This steak is very easy to cook and only takes 3-4 minutes per side!

    The one thing I absolutely love about skirt steak is how versatile it is for different dishes. Add some skirt steak to a tortilla and you can have tacos. Throw it into some chili and you will add an amazing beef flavor. Simply slice it and top with some chimichurri sauce, and you will be licking your fingers because it is so good.

    Skirt steak might be my favorite cut of beef for tailgating. It takes very little fire cooking skill to cook, and is hard to mess up. Plus, this cut of meat can feed a lot of people with only a few steaks.

    My two tips for cooking skirt steak are this: let the meat rest and make sure to slice against the grain.

    When you cook this steak, make sure it is on the grill for only 3-4 minutes per side. Once it is done, then let it rest for around 5 minutes. This will help the juices seep back into the meat and give it the color that you are looking for.

    When slicing the steak, make sure to cut perpendicular to the grain of the meat. This helps the meat from tensing up and losing its tenderness.

    Happy Tailgating! 

  • 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

    • 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 Pumpkin and Pomegranate Quinoa Salad

    The best way to enjoy everyone’s favorite orange fall fruit is to bring it to the grill! Today we are making a refreshing fall quinoa salad featuring grilled pumpkin, pomegranate seeds and avocado. This sweet and savory salad is the perfect fall-time dish. Enjoy!

    Cowboy’s Grilled Pumpkin and Pomegranate Salad

    Yield: 6 servings
    Cook: 20 minutes
    Prep: 20 minutes

    • 1 small, 2-poundpumpkin, deseeded and cut into 1-inch slices
    • 1 cup quinoa
    • 1/2 cup pomegranate seeds
    • 1 avocado
    • 1/4 cup olive oil
    • 1/4 cup lemon juice
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon salt
    • 1/8 teaspoon 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
    • Lightly brush pumpkin slices with olive oil and place directly on grill grate. Cook for about 2 minutes on each side
    • Remove slices from grill and let cool
    • In a medium-sized pot, combine quinoa and 2 cups water. Bring to a boil, cover pot and reduce heat to a simmer and cook for 15 minutes
    • Remove quinoa from heat and let rest covered for 5 minutes
    • Remove lid from pot and drain excess water. Set aside to cool
    • In a small bowl, whisk together the olive oil, lemon juice, salt, cinnamon, salt and pepper
    • Cut skin off of grilled pumpkin slices, and cut into smaller bite-sized pieces
    • Cut avocado in half and remove pit. Dice into small cubes
    • In a large bowl, combine quinoa, pomegranate seeds, avocado and pumpkin
    • Drizzle dressing over top and toss to coat. Option to season with additional salt and pepper to taste
    • Serve and enjoy!