• 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!

  • 5 Tips to Make the Ultimate Burger

    Don’t let your burgers be bland and boring! Cowboy has put together a list of 5 Tips to Make the Ultimate Burger. These tips and tricks are sure to take your burger to the next level. For recipe ideas, check out this Bleu Cheese Bacon Burgers from Derek Wolf with Over the Fire Cooking.

    Do you have any tips or tricks for mastering burgers on the grill? Share with us in the comments below!

    1. Season Inside & Out. For the best burger, season the meat with salt and pepper all the way through before you shape the meat. This ensures every bite is filled with flavorful spices and helps prevent burgers from tasting bland.
    2. Form a Shallow Indent in the Middle of the Patty. After shaping your patties, use your thumb to create a slight dimple in the center of each patty to keep the burger from puffing up as it cooks. The indentation keeps the patty’s flat, even and round.
    3. Flip Once. Once a crust has formed on the bottom, use a spatula to flip the burger once. This ensures that the burger cooks evenly and maximizes flavorful juices.
    4. Check for Doneness. The best way to check for doneness is by using a meat thermometer. Touch and appearance can serve as rough indicators, but a thermometer will tell you exactly when they’re done. Ensuring that burgers are cooked to the perfect temperature will prevent meat from being under or over cooked.
      • 130 degrees: Medium-rare (pink and warm)
      • 140 degrees: Medium (pink, starting to dry out)
      • 150 degrees: Medium-well (grayish-pink, significantly drier)
      • 160 degrees: Well-done (completely gray, little moisture)
    5. Load it Up. Once your burgers are cooked and ready to be served, keep it simple with classic toppings like lettuce, tomato, onion, pickles and ketchup. However, if you’re looking for some extra flavor, try one of Cowboy’s tasty topping combinations!
  • Women in BBQ: Competitor Recipe, Amy Overbey


    We’re only a few months away from the Fire & Ice Women’s Championship Barbeque Series  Finals in Orange Beach, Alabama! Today, Cowboy has a delicious recipe from competitor Amy Overbey of Team Meat Coma. Smokey and delicious, this recipe for Maryland Street Corn features crabmeat to give it some extra flavor!

    Check out this recipe and continue to check The Roundup as we share more of this year’s competitors favorites!

    Maryland Street Corn

    Yields: 6 servings
    Cook: 25 minutes
    Prep: 35 minutes

    Ingredients:
    • 6 ears of corn
    • 1/4 cup mayonnaise
    • 1 1/2 tablespoons lemon juice
    • 2 teaspoons Old Bay seasoning
    • 2 tablespoons parsley
    • 1/4 cup sour cream
    • 1/4 cup cheddar cheese, finely shredded
    • 8 ounces crab meat

    Directions:
    • In a mixing bowl, combine mayonnaise, lemon juice, one teaspoon Old Bay seasoning, sour cream, and cheddar cheese and set aside for later use
    • In a separate mixing bowl, combine crab meat and one teaspoon Old Bay seasoning and set aside for later use
    • Soak corn ears with husk in water for 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
    • Remove husk from each ear of corn and place on grill over direct heat and cook for 25-30, turning occasionally, until tender
    • Remove corn from grill and allow to cool several minutes
    • Evenly divide and brush mayonnaise mixture over entire ear of corn
    • Roll the mayonnaise covered ears in the crabmeat and garnish with additional shredded cheese and parsley
    • Serve and enjoy!

  • Marinated Skirt Steak Tacos

    It’s taco time! We’re preparing spicy steak tacos on the grill this week. Skirt steak sits in a delicious marinade before hitting the grill, getting sliced into juicy strips and made into fresh tacos topped with lettuce, salsa and avocado. Cowboy’s® Hickory Wood Chunks bring out a smooth smoky flavor to this recipe that’ll have you wanting more.

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

    Cowboy’s Jalapeño and Lime Marinated Steak Tacos

    Yields: 4 servings
    Cook: 15 minutes
    Prep: 45 minutes

    Ingredients:
    • 1 pound skirt steak
    • 1 medium jalapeño, thinly sliced
    • 2 garlic cloves, chopped
    • 1/4 cup cilantro, chopped
    • 1/4 cup fresh lime juice
    • 1/4 cup olive oil
    • 1 teaspoons kosher salt
    • 1/2 teaspoon fresh ground pepper
    • 3/4 teaspoon ground cumin
    • 8 (8-inch) corn tortillas
    • 1/2 medium avocado, sliced
    • 1/3 cup sour cream
    • 1 cup tomatillo salsa
    • 1 cup lettuce, shredded
    • 1 cup Cowboy Hickory Wood Chunks

    Directions:
    • In a small mixing bowl, combine jalapeños, garlic, cilantro, lime juice, oil, salt, pepper, and cumin
    • Place steak in a re-sealable bag and pour in marinade
    • Seal bag, and allow steak to marinate for at least 30 minutes at room temperature before grilling
    • Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over grilling area while placing a handful of Cowboy® Hickory Wood Chunks on top
    • Once the coals have ashed over, remove steak from marinade and place over direct heat on the grill grate
    • Cover grill and allow steak to cook 5-6 minutes per side, flipping once while cooking
    • Remove from grill and let rest for 3 minutes
    • Transfer steak to cutting board and cut into 1-inch strips
    • To assemble tacos, place sliced steak on each tortilla and top with salsa, avocado, sour cream, cilantro and lettuce
    • Serve and enjoy!

  • Grilled Foil-Wrapped Potatoes

    Grilled potatoes wrapped in foil are one of the quickest and easiest ways to prepare potatoes! Cowboy’s Lemon Thyme Foil-Wrapped Potatoes have a zesty twist that provide a great flavor to this simple recipe. These potatoes are perfect for any BBQ and pair well with our Cowboy® Range Style BBQ Sauce.

    Add this potato recipe to your grill this weekend and let us know your thoughts in the comments below!

    Cowboy’s Lemon Thyme Foil-Wrapped Potatoes

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

    Ingredients:
    • 1 1/2 pounds small yukon gold potatoes, halved
    • 1 1/2 pounds small red potatoes, halved
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup lemon juice
    • 1/2 red onion, chopped
    • 2 small rosemary sprigs
    • 4 teaspoons fresh thyme leaves, minced
    • 1 teaspoon kosher salt
    • 1 teaspoon fresh ground black pepper
    • 1 roll of aluminum tin foil

    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
    • Wash and scrub potatoes in cold water, and cut into 1/4 inch slices
    • Tear four 18-inch square pieces of heavy duty aluminum foil
    • In a large bowl, combine potatoes, onions, olive oil, lemon juice, rosemary, and thyme
    • Season with salt and pepper and toss to combine
    • Divide mixture into four even batches and place on each sheet of aluminum foil
    • Fold aluminum foil together, pinching sides until closed
    • Place foil packets on grill and allow to cook for 25-30 minutes, until tender
    • Remove from grill and allow to cool for several minutes
    • Carefully open packets and serve!

  • National Tequila Day: Tequila Lime Flank Steaks


    Happy National Tequila Day! This year we’re combining our love for tequila and grilling to create this recipe for Tequila Lime Flank Steaks. Tequila adds a punch of flavor and spice to this tender, juicy and grilled flank steak. Fire up the grill and grab some tequila, it’s time to celebrate!

    How are you celebrating National Tequila Day? Share with us in the comments below!

    Cowboy’s Tequila Lime Flank Steaks

    Yields: 4-6 servings
    Cook: 15 minutes
    Prep: 2 hours

    Ingredients:
    • 2-pound flank steak
    • 5 cloves garlic, minced
    • 3/4 cup fresh lime juice, about 8 large limes
    • 1/2 cup silver tequila
    • 1/4 cup soy sauce
    • 1/2 cup cilantro, chopped
    • 1 jalapeño pepper, seeded and diced
    • 1 teaspoon cumin powder
    • 1 tablespoon ground black pepper

    Directions:
    • In a small mixing bowl, combine garlic, lime juice, tequila, soy sauce, cilantro, jalapeño, cumin, and black pepper
    • Place steak in a re-sealable bag and pour in marinade
    • Seal bag, and allow steak to marinate in the fridge for 2 hours
    • Remove bag from the refrigerator and allow marinated steaks to sit at room temperature for 30 minutes before grilling
    • 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 the coals have ashed over, remove steak from marinade and place over direct heat on the grill grate
    • Cover grill and allow steak to cook 5-6 minutes per side, flipping once while cooking
    • Remove from grill and cover loosely with foil and allowing to rest for 10 minutes
    • Slice into thin strips
    • Serve and enjoy!

  • Women in BBQ: Competitor Recipe, Sylvie Curry

    In honor of the second annual Fire & Ice Women’s Championship Barbeque Series, we’re sharing another recipe from competitor Sylvie Curry of Lady of Q! This recipe for Grilled Rotisserie Porchetta is cooked low and slow, and features a fresh basting paste that combines several natural ingredients including thyme, oregano, rosemary and lemon zest.

    Sylvie recommends adding nuts, capers, or dried fruits for added flavor! Try out the recipe this weekend and let us know your thoughts in the comments below.

    Grilled Rotisserie Porchetta

    Yields: 6-8 servings
    Cook: 90 minutes
    Prep: 8 hours

    Ingredients:
    • 1 (5-8 pound) skin whole pork belly
    • 1 tablespoon fresh thyme
    • 2 teaspoons dried oregano
    • 2 teaspoons fennel seeds
    • 2 tablespoons fresh rosemary, chopped
    • 1 teaspoons dried sage leaves
    • 10 garlic cloves, chopped
    • 2 lemons, finely grated zest
    • 1 1/2 tablespoons kosher salt
    • 1 teaspoon fresh ground pepper
    • 1/2 teaspoons red pepper flakes
    • 1/4 cup extra-virgin oil
    • 1 roll of butcher string
    • Cowboy® Hickory Wood Chips

    Directions:
    • Rinse pork inside and out with cold water and pat dry with paper towels
    • Score skin and fat all over pork. Do not score all the way through meat
    • In a large mixing bowl, combine thyme, oregano, fennel seeds, rosemary, sage, garlic, lemon zest, salt, black pepper, red pepper flakes, and olive oil to form paste like mixture
    • Rub mixture evenly all over the pork and roll the porcelet into a tight log shape securing with butcher’s string at 2-inch intervals
    • Transfer pork belly to an aluminum pan uncovered and refrigerate for at least 8 hours or overnight (Grill tip: leaving it uncovered helps dry out the skin so it better cooks to create a crispy skin)
    • Soak Cowboy Hickory Wood Chips in water for 30 minutes
    • Fill half of the grill with Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Run spit of rotisserie through middle of pork roll and secure ends with rotisserie forks
    • Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
    • Bring the temperature to 400-450 degrees and place rotisserie over indirect heat, placing a shallow drip pan beneath the grate
    • Cover grill and allow pork to cook for 45 minutes, adding lump charcoal and wood chips as needed to maintain temperature throughout cooking time
    • Decrease the grill temperature to 325-350 degrees cooking until skin has crisped and internal temperature has reached 160 degrees
    • Remove from grill and allow to rest for 20 minutes
    • Cut into thick slices and enjoy!

  • Bacon Wrapped BBQ Jalapeno Poppers


    Get the party poppin’ this weekend with this recipe for Bacon Wrapped Jalapeno Poppers from Derek Wolf with Over the Fire Cooking!  Filled with gooey cream cheese and wrapped in bacon, this delicious appetizer is super easy to make and will be sure to have your guests wanting more.

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

    Grilled Bacon Wrapped BBQ Jalapeno Poppers

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

    Ingredients:
    • 8-10 full jalapenos
    • 1 bottle of Cowboy Hickory Smoke BBQ Sauce
    • 1/2 cup cream cheese
    • 1/2 cup sharp cheddar cheese
    • 8-10 slices bacon
    • 8-10 tooth picks
    • 1 cup Cowboy® Hickory Wood Chunks

    Directions:
    • Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over grilling area while placing a handful of Cowboy Hickory Wood Chunks on top and preheat grill for approximately 10 minutes
    • Soak toothpicks in water to prevent burning
    • In a small bowl, mix cream cheese and sharp cheddar thoroughly
    • Cut top off jalapenos and scrap all of the seeds
    • Stuff jalapenos with cheese mixture
    • Wrap one slice of bacon around each stuffed jalapeno tightly, securing in place with a toothpick
    • Place over direct heat on the grill and cook for 7 minutes per side, or until bacon is crisp
    • Remove from grill and brush each jalapeno with Cowboy Hickory Smoke BBQ Sauce on top
    • Arrange on serving dish and enjoy!

  • Grilled Patty Melts


    Crank up the heat with our recipe for Cheesy Smokehouse Patty Melts. A mix between a burger and a classic grilled cheese, this recipe is packed with melty swiss, a juicy patty and sweet caramelized onions. Easy and delicious, this simple sandwich is worth a try!

    Cowboy’s Cheesy Smokehouse Patty Melts with Caramelized Onions

    Yields: 2 servings
    Cook: 15 minutes
    Prep: 15 minutes

    Ingredients:
    • 2/3 pound ground beef
    • 1/2 tablespoon butter
    • 1 yellow onion, sliced
    • 2 tablespoons balsamic vinegar
    • 4 tablespoons mayonnaise
    • 1 teaspoon kosher salt
    • 1 teaspoon fresh ground pepper
    • 4 slices sourdough bread
    • 4 slices swiss cheese

    Directions:
    • Form beef into two 5-inch wide and 1/2-inch thick patties, season with salt and pepper and set aside for later use
    • In a medium saucepan, melt 1/2 tablespoon of butter over low heat
    • Add onions and cook on low heat stirring occasionally for 15-20 minutes, until soft and golden
    • Slowly add balsamic vinegar and continue cooking for 5 minutes, until onions are tender
    • Transfer onions to a small bowl 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
    • Place beef patties on the grill over direct heat and cook for 3-4 minutes per side
    • Once beef has reached an internal temperature of 130-140 degrees, remove from grill and let rest for 5 minutes, set aside for later use
    • Spread mayonnaise on one side of bread slices
    • Place beef patty, two slices of cheese and caramelized onions on top of mayonnaise
    • Top with other slice of bread so that beef patty, cheese, onions and mayonnaise are in the middle
    • Spread exterior faces of bread with remaining butter and place sandwich on grill over direct heat
    • Cook sandwich for 3-5 minutes, flipping once
    • Remove from grill and enjoy!

  • Sweet & Spicy Grilled BBQ Chicken

    Try something sweet with a little added heat! Cowboy’s recipe for Prairie Fire BBQ Chicken combines savory honey flavors with Cowboy® Prairie Fire BBQ Sauce to create a delicious weeknight meal that can be enjoyed all summer long. This great tasting, moist and tender grilled BBQ chicken recipe also pairs well with Cowboy’s other BBQ sauces. For a milder flavor, try Cowboy Range Style or Cowboy Smokehouse BBQ Sauce!

    Cowboy’s Prairie Fire BBQ Chicken

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

    Ingredients:
    • 1 pound boneless skinless chicken breasts
    • 2 cups Cowboy Prairie Fire BBQ Sauce
    • 2 tablespoons honey
    • 1 tablespoons lime juice
    • 1 teaspoons kosher salt
    • 1 teaspoon freshly ground peppers

    Directions:
    • Trim excess fat from the chicken breasts, rinse with cold water and pat dry with paper towels
    • In a large bowl, combine Cowboy Prairie Fire BBQ Sauce, honey and lime juice. Save 1/2 cup for serving and set aside for later use
    • Add chicken breasts to marinade and toss to coat, allowing to marinate for about 30-45 minutes
    • Season chicken thighs with salt and pepper
    • 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 the coals have ashed over, place chicken over direct heat and allow 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
    • Serve and enjoy!