Cowboy Charcoal Takes a Bite Out of Largest Two-Day Food Fest in the U.S.
Cowboy Charcoal Shares Recipe from Famous Buffalo, NY Barbecue Restaurant for the Taste of Buffalo
Stockton, Calif. (July 14, 2014) – Cowboy Charcoal, maker of top selling natural hardwood lump charcoal, chips and chunks, is taking yet another U.S. BBQ capital by storm, this time heading to Buffalo, New York for the Taste of Buffalo and to see how these folks do ‘que.
When most people think Buffalo, they think wings – Buffalo-style hot wings, to be exact. While the exact story of the Buffalo-style chicken wing’s inception is still debated, there are a few things about this piece of meat, which was once considered a scrap, which we know for sure.
It is mostly accepted that Buffalo wings as we know them, were created by Teressa and Frank Bellissimo at the Anchor Café in Buffalo, N.Y. These wings were, and still are, un-battered, deep fried wings coated in a spicy cayenne and vinegar-based sauced.
Buffalo likes its wings so much, under Buffalo Mayor, Stan Makwoski, the city officially declared July 29, 1977 as Chicken Wing Day and continues to celebrate this tasty holiday.
Cowboy is sharing their version of the Buffalo hot wing, adding a little smoke, and throwing it on the grill, only seemed natural to pro’s at Cowboy.
Cowboy’s Smokin’ Buffalo-Style Hot Wings
- 1 bag Cowboy Hickory Smoking Chips
- 5 pounds chicken wings
- 3 tablespoons of vegetable oil
- 2 tablespoons black pepper
- 2 tablespoons cayenne pepper
- 1 tablespoon crush red pepper flakes
- 1/2 tablespoon salt
- 1 tablespoon fresh garlic, crushed
- 1 tablespoon onion powder
- Blue cheese dressing for dipping (we like the chunky variety).
- Soak wood chips for 30 minutes.
- Place chicken wings in a large plastic sandwich bag with oil and mix around until well coated.
- In a small bowl, combine all ingredients and mix until well combined. Toss into the bag and mix until chicken is well coated.
- After smoker is filled with Cowboy lump charcoal and coals are burning white-hot, add soaked woodchips in a foil pouch or use Cowboy’s Smokin’ Cups, and place on the coals in the smoker.
- Place wings on the smoker grate and close the lid.
To get a taste of authentic Buffalo style barbecue, Cowboy Charcoal partnered with Buffalo’s own BW’s BBQ’s head chef, Andrew Sempert to give readers a taste of what is considered one of Buffalo’s best barbecue joints.
All the way from Buffalo New York,
BW’s Simple yet Delicious Pork Tenderloin
- 2, one pound pork tenderloins
- 1/2 cup BW’s Rib Rub, or your rib rub of choice
- 2 teaspoons olive oil
- 1 cup BW’s BBQ Sauce, or your BBQ sauce of choice
- Prepare grill for indirect heat with Cowboy Lump Charcoal and add your choice flavor of wood chips for a hint of smoke.
- Rub meat with olive oil followed by your selected rib rub.
- Once grill is hot, lightly oil grill grates.
- Place tenderloin on grate, and position drip pan under meat.
- Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees Fahrenheit.
- Allow pork to rest for 10 minutes.
- Slice pork, and serve with additional barbeque sauce for dipping.
About Cowboy Charcoal
Cowboy Charcoal Company is the best known brand of natural hardwood lump charcoal. Cowboy’s premium products guarantee an authentic wood flavor and tender, juicy results with every grilling experience. Now a subsidiary of Duraflame, Inc., Cowboy Charcoal is introducing new grilling products to help fuel the passion for barbecue and grilling enthusiasts around the country. www.cowboycharcoal.com