• 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!

  • Cowboy’s Grilled Summer Salads

    Now that it’s officially summer, we’re taking a tasty twist with our fresh summer salad recipes! Check out our recipe for Cowboy’s Grilled Summer Salad with Feta and our Grilled BBQ Chicken Salad with Creamy Ranch. Made with fresh vegetables and flavorful dressings, these recipes are the perfect meal on a hot summer day.

    Cowboy’s Grilled BBQ Chicken Salad with Creamy Ranch

    Yields: 4 servings
    Cook: 30 minutes
    Prep: 20 minutes

    Ingredients:
    • 4 boneless, skinless chicken thighs
    • 2 ears fresh corn, cleaned
    • 2 tablespoons butter, softened
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 large head romaine lettuce, chopped
    • 3 medium Roma tomatoes, diced
    • 2 avocados, diced
    • 1 can black beans, rinsed and drained
    • 2 green onions, chopped
    • 1 cup Monterrey jack cheese, shredded
    • 1/4 cup ranch dressing
    • 1/4 cup Cowboy® Range Style BBQ Sauce
    • Crushed tortilla chips for serving

    Directions:
    • Trim excess fat from chicken thighs, rinse with cold water and pat dry with paper towels
    • 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
    • Cut 2 sheets of aluminum foil, large enough to wrap around each ear of corn entirely
    • Place each ear of corn in the center of a foil sheet and brush one tablespoon of butter over entire ear of corn
    • Wrap foil sheet around each ear of corn, ensuring that no part of the corn is left exposed
    • Once the coals have ashed over, place foil-wrapped corn on grill and cook for 25-30 minutes, turning occasionally
    • Brush both sides of chicken evenly with olive oil and season with salt and pepper
    • Place chicken over direct heat on the grill and cook 5-6 minutes per side, flipping once while cooking
    • Once chicken has reached an internal temperature of 165-170 degrees, remove from grill and allow to cool for several minutes
    • Cut chicken into bite-sized pieces and set aside for later use
    • Remove corn from grill and allow to cook for several minutes
    • Carefully open foil packets off each ear of corn and allow steam to escape
    • With a sharp knife, remove kernels and place in large serving bowl
    • Add romaine lettuce, tomatoes, avocado, beans, green onion and cheese to serving bowl
    • Add ranch dressing and Cowboy® Range Style BBQ Sauce, then toss to lightly coat
    • Top with tortilla chips and serve!

    Cowboy’s Grilled Summer Salad with Feta

    Yields: 2 servings
    Cook: 30 minutes
    Prep: 20 minutes

    Ingredients:
    • 3 ears fresh corn, cleaned
    • 3 tablespoons butter, softened
    • 2 medium zucchini, cut lengthwise into 1/4-inch-thick slices
    • 1 medium summer squash, cut lengthwise into 1/4-inch-thick slices
    • 1 red onion, cut into 1/4-inch-thick slices
    • 1 red bell pepper, cut lengthwise into 4 or 5 pieces
    • 1/4 cup olive oil
    • 1/2 teaspoons salt
    • 1/2 teaspoons fresh ground pepper
    • 3 tablespoons red wine vinegar
    • 1 cup grape tomatoes, halved
    • 1/2 cup fresh basil leaves
    • 1/2 cup crumbled feta 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
    • Cut 3 sheets of aluminum foil, large enough to wrap around each ear of corn entirely
    • Place each ear of corn in the center of a foil sheet and brush one tablespoon of butter over entire ear of corn
    • Wrap foil sheet around each ear of corn, ensuring that no part of the corn is left exposed
    • Once the coals have ashed over, place foil-wrapped corn on grill and cook for 25-30 minutes, turning occasionally
    • While the corn is cooking, arrange the zucchini, squash, red onion and bell pepper in a single layer on tray
    • Brush both sides of the vegetables with olive oil and season with salt and pepper
    • Add vegetables to the grill basket and place over direct heat on grill, cook for 10-12 minutes or until grill marks appear
    • Remove corn and remaining vegetables from grill and allow to cool for several minutes
    • Cut the zucchini, squash, onion and bell pepper into 1/2-inch dice pieces and transfer to a large bowl
    • Carefully open foil packets off each ear of corn and allow steam to escape
    • With a sharp knife, remove kernels and place in bowl
    • Add red wine vinegar to vegetables and toss until combined
    • Gently stir in grape tomatoes, basil leaves and crumbled feta cheese
    • Serve and enjoy!

  • Cowboy’s Annual Father’s Day Gift Guide

    Father’s Day is almost here and Cowboy Charcoal has just what you need if you’re still looking for the perfect gift! Treat dad to something he’ll be using for years to come with one of these essential grilling accessories and products.

    Grilling essentials are only as good as the meal that they’re prepared with! Do you have a Father’s Day recipe you’re planning to cook this year for the family? Share with us in the comments below!

    Personalized Leather BBQ Grilling Gloves

    Price: $29.95

    Keep dad’s hands, wrists and forearms safe this year with these heavy-duty leather grilling gloves. You can even personalize these gloves with dad’s name to show him that he’s the ultimate grill master!

    Cuisinart Deluxe Grill Set

    Price: $39.99

    This durable stainless steel grill set is a great addition for all of dad’s needs on the grill. The set includes a spatula, grill tongs, a basting brush, skewers, grill brushes and even a digital fork that reads desired temperatures as well as an alarm for when food meets the perfect temperature.

    Adjustable Nonstick Burger Press

    Price: $12.99

    No more needing to shape burger patties with your hands, this nonstick burger press allows you to create the perfect size and thickness of your burger patties every time. Whether you prefer stuffed or regular style burgers, this burger press is a must-have for the griller in your life!

    Handle-Mount LED Grill Light

    Price: $39.99

    Having the sun going down shouldn’t keep dad from grilling! No need to move the cooking to the kitchen when you have this handle-mount LED Grill Light illuminating the entire cooking area of the grill so that you can keep grilling long into the night.

    Cowboy Brand Barbecue Sauce Variety Pack

    Price: $15.00

    Don’t allow dad’s cooking to stay bland this year. Treat him to our collection of savory, sauce goodness! Add some flavor with the Cowboy Brand Barbecue Sauce Variety Pack! From sweet to tangy, this pack includes Range Style, Smokehouse and Prairie Fire.

    Nostalgia Full Size Kegorator

    Price: $379.98

    Looking to go above and beyond with the ultimate gift for dad? Treat dad to a cold beer with this full size kegorator! Summer is upon us and this gift is a great way to beat the heat while outside around the grill. With an adjustable thermometer, you’ll always know when the beer is cold and ready!

  • Grill Tips from Fire & Ice Pitmaster Competitors

    Do you know what it takes to master the art of grilling? Check out these secrets and tips from a few of our competitors in the second annual Cowboy Charcoal Fire & Ice Women’s Championship Barbeque Series. Whether you’re looking to step your game up in the backyard or entering a competition, these tips are sure to help make your barbecue a success!

    Are there tips and tricks you use while grilling to set your cooking apart? Share with us in the comments below!

    BBQ Tips from Top Female Pitmasters

    • Do what feels natural! If you think you want to use a sweet or spicy rub, then use it. If you want to try post oak, go for it! When you’re cooking at home it should be fun and experimental. – Beth Mewborn, J&B’s BBQ

    • Trust your fingers! Learn the feel of cooked meat, especially with brisket burnt ends and pork chunks. Learn to test tenderness with a toothpick! – Candy Weaver, BBQrs Delight Inc.

    • Always stick to what you like and don’t let someone tell you how to change your BBQ! – Dawn Homesley, Porkology BBQ

    • Keep it simple when possible. We keep our recipes and methods as simple as possible so we have time to spend with our kids. – Meg Ferguson, Finns Finest BBQ

    • Offer a “burnt offering” to the grill along with your meat. The burnt offering could be the bone from the cut of meat you are using, or some scraps you’ve trimmed. Place it over the coals next to your meat, and the drippings of the burnt offering will vaporize upon hitting the coals and add flavor to all your food. – Kim Perry, Salt City BBQ

    • It’s done when it’s done! Try and follow a timeline and refrain from making adjustments at a competition that you have not tested. – Sylvie Curry, Lady of Q

    • Always be willing to learn. There are people in the BBQ arena that have spent their lives devoted to this, and I’ve found that most of them are willing to help you out. Don’t be afraid to ask questions! – Christie Vanover, Girls Can Grill

    • Know your process and be consistent in your process from contest to contest. – Shannon Turner, Mutley Crew BBQ

    • Don’t just rely on thermometers and techniques. Part of good barbecue is about instinct and knowing your product and when it’s at its best. – Kelli Wilson, Lone Star Lip Smackin BBQ

    • Use good charcoal and good kin dried wood. Those two items are incredibly important to the smoke flavor imparted in the food. – Heather Sinyard, Crimson Q

  • Grill Planning for Memorial Day Weekend

    In honor of Memorial Day, we’ve put together a list of tips to make sure you’re prepped and ready for the weekend. Whether you’re cooking for your family or you’ve got the whole neighborhood in your backyard, make sure to remember these helpful tips and tricks!

    What are you grilling for Memorial Day weekend? Share with us in the comments below!

    Cowboy’s Memorial Day Grilling Tips

    1. Choose the right cut

    Depending on the type of meat you’re grilling this Memorial Day weekend, you may want to use a certain cut. When grilling chicken, breasts are a great way to go for their lean and healthier cut. For beef, we recommend using a flank steak. Keep your Memorial Day stress free and flavorful with our recipe for Mesquite Grilled Skirt Steak and Chimichurri! (Hold for link to Derek Wolf’s skirt steak recipe once posted to The Roundup)

    2. Use wood chips

    Wood chips are a great way to add a delicate, smoky flavor to your grilled food. For a more prominent smoke flavor, soak wood chips in water for at least 30 minutes and add to hot coals. For a subtler flavor, add dry wood chips on top of the charcoal, but remember to keep a water spray-bottle close in case of flare ups.

    3. Oil the grill grates

    To prevent your meal from sticking to the grill, make sure to oil it beforehand! Food can still stick to the grill even if it’s been cleaned. Try taking a paper towel and soaking it in cooking oil to wipe down the grill grates.

    4. Divide the grill into sections

    Divide your grill into three separate sections to regulate temperature and ensure your meal is being cooked properly. Having a side with no charcoal gives you the option to move food if it begins getting too hot.

    5. Allow time to marinate

    One of the best ways to add flavor to your grilled food is simply to marinate it! Let your meat soak for at least a few hours before throwing it on the grill. Not only will it help tenderize the meat, but also gives an even juicier meal. Grill tip: large cuts of meat can marinate up to 24 hours before grilling!

    6. Stock up on charcoal

    Make sure you are ready to grill with plenty of Cowboy® Hardwood Lump Charcoal so you do not run out while grilling!

    7. Avoid poking your meat

    Prodding and poking meat while it’s grilling can cause juices and flavor to escape. We recommend flipping meat just once, half-way through cooking time.

    8. Know that patience is key

    To get that great tasting flavor you’re looking for, remember to be patient! Allow the grill to properly preheat for at least 10-15 minutes before cooking and if using a marinade, build in enough time for your meat to soak. Patience is a key ingredient for delicious tasting food! Remember, if you’re lookin’, you’re not cookin’!

    9. Let meat rest

    Once meat is removed from the grill, it does not mean that it is done cooking! Allow meat to rest several minutes in tin foil before cutting into it. This method will improve texture and tenderness as well as flavor!

    10. Have a safe and fun Memorial Day!

    Memorial Day is a time to remember all the brave men and women who gave their lives protecting our country. As Americans, we take the time to show our appreciation and gratitude by coming together with friends and family in honor of those who’ve served. Have a safe and fun holiday weekend with your loved ones!

  • Behold, The Power of The Pie Tin

    Have you tried grilling with a pie tin? Not only are they great for pies but they’re useful on the grill! Jayna Todisco, female pit master of A Mazie Q and winner of the first annual Cowboy® Charcoal Fire & Ice Women’s Championship Barbeque Series shares five reasons why the pie tin is a magical and versatile addition to your BBQ tool kit:

     1. Create more consistent cook times

    A lot of times, meat portions such as burgers or chicken (breasts, thighs) can vary in size from one to another. When cooking meat on the grill, place a pie tin over the bigger portions to create a makeshift oven that will help cook times be more consistent.

    2. Avoid the kitchen back and forth

    Using a pie tin means added versatility and is the simplest way to cut down on cooking time. Flip the pie tin over to cook your beautiful piece of fish and prevent it from falling apart over the grill or prepare an au poivre sauce at the same time while cooking your steak. The size of a traditional pie tin gives you the freedom to cook two or more different foods and still have room on the grill, saving time and giving you more control over your fire.

     3. Vary smoke concentration

    If you’re looking for a smoky flavor on your chicken breast, add several wood chips to a particular spot on the coals and add the pie tin cover. This helps keep smoke concentrated on the chicken and gives you the freedom to cook other things such as vegetables that you may not want so smoky.

    4. Work around the shape of the grill grates

    For items that may not lend themselves to the grill grate shape-wise, add a pie tin to the mix. Prevent smaller items such as asparagus spears from falling through the grate while reaping the benefits of cooking over charcoal. Simply toss with butter in the tin for a smoky grilled asparagus without the fuss.

     5. Create the effect of indirect grilling

    Flipping the pie tin over allows you to cook things more indirectly and prevent sticking on the grill grate. For example, create smoked tomato butter without the mess by adding wood chips to the fire and cooking the butter and tomatoes directly in the pie tin.