We’ve got some simple and delicious new grilled drink recipes for our fellow grillers over 21. When the winter months start to set in, it’s easy to get chilled to the bone, especially when you’re grilling steaks during a snow blizzard! At that point, why not take your cocktails to the grill, too? This chilly season, we’re bringing you double the heat with these smooth, warm and smoke-infused cocktails.

Grilled Orange Bourbon Tea
Makes 1 Serving
Ingredients:

• 1 cup of hot water
• 1 tea bag of black tea
• 1 shot bourbon
• 1 orange, halved plus separate sliced round for garnish
• 1 tablespoon honey, plus additional for brushing
• 1 cinnamon stick, optional

Directions:

• Fill grill with Cowboy Hardwood Lump Charcoal and light it.
• Using a brush, generously slather honey onto the fleshy portion of the orange halves and on both sides of the orange slice that you’re using for garnish.
• Once coals have ashed over, place orange slice and halves on the grill flesh-side down.
• After about 1 minute of grilling or when grill marks appear, flip the orange slice.
• Grill orange halves until grill marks appear (about 3-5 minutes) and remove from grill.
• In a large mug, add hot water and black tea bag. Steep for a few minutes, add honey and stir.
• Once orange halves are cool enough to handle, squeeze the juice into tea and honey mixture.
• Add bourbon shot and stir thoroughly.
• Add hot water and honey, continuing to stir until fully combined.
• Garnish with grilled orange slice and optional cinnamon stick. Enjoy!

 
Cowboy’s Gourmet Hot Cocoa
Makes 1 Serving
Ingredients:

• 2 cups milk, hot
• 2 tablespoons sugar
• 2 tablespoons unsweetened bakers chocolate
• 1 pinch nutmeg
• 1 shot Kahlua liqueur
• 5 large marshmallows, roasted
• 1 candy cane, crushed
• Whipped cream, optional

Directions:

• Skewer marshmallows on a large metal skewer and roast over lit coals until golden-brown (about 3-4 minutes). Remove from grill and set aside.
• Dip the rim of a large mug into water, then into the crushed candy cane.
• Add the Kahlua to the mug, and set aside.
• To make hot chocolate mix, combine milk, sugar, chocolate and nutmeg in medium-sized pot.
• Cook over medium-low heat until chocolate is melted and ingredients are well combined.
• In a food processor, combine the hot chocolate mixture and 4 roasted marshmallows (reserving 1 for garnish). Mix until smooth.
• Pour contents of the food processor into the candy cane-prepared mug.
• Garnish with final roasted marshmallow and optional whipped cream.

From tasty snacks to expertly-grilled meats and vegetables, we’ve got tailgating covered this season…at least almost. What would tailgating be without a killer beverage to help cheer your favorite team to victory? So, we’re turning our attention to the beverage category.

Staying with our past theme of grilled fruit, here are a couple more drinks that include smoky-flavored garnishes. The first is inspired by a Northwest classic from our friends in the Evergreen state, while the second evokes fall afternoons in the southwest.

Enjoy!

Grilled Washington Apple
Makes 1 cocktail
Ingredients:
• 1 oz. Canadian whiskey
• 1 oz. sour apple schnapps
• 1 oz. cranberry juice
• Grilled green apple cross-section for garnish
• Ice

Directions:
• Pour liquid ingredients into a cocktail shaker and then fill with ice. Shake well.
• Strain into a chilled cocktail glass or serve over ice in a lowball glass (or rocks glass).
• Garnish with grilled apple.

Grilled Lemon/Lime Margarita
Makes 1 cocktail
Ingredients:
• 2 oz. Reposado tequila
• 3 grilled lemon rounds
• 3 grilled lime rounds
• 1/2 oz. agave nectar
• 1 teaspoon orange liqueur (such as Cointreau or Combier)
• 1 tablespoon lime-salt-sugar (recipe below)
• Grilled lemon and lime rounds for garnish
• Brown sugar for grilling

Directions:
• Dust the lime and lemon rounds with brown sugar and lightly grill each side.
• Once well-marked on the grill, let citrus rounds cool.
• Muddle two of the grilled lime and lemon rounds in a shaker.
• Fill shaker with ice and add in agave nectar, tequila and orange liqueur. Shake well.
• Rim the edge of a lowball glass (or rocks glass) with lime-salt-sugar (recipe below) and fill with fresh ice.
• Strain contents into glass and garnish with remaining rounds of grilled lime and lemon.

Lime-Sugar-Salt:
• Blend 2 tablespoons kosher salt, 2 tablespoons sugar and zest of one lime in food processor.
• To rim the glass edge, take a lime wedge and run it along the rim and then and dip the edge of the glass in a small plate of the salt mixture.

Independence Day is just around the corner and we’re celebrating with a bang! In honor of America’s birthday, we’re grilling up a few red, white and blue appetizers that are sure to set off a few fireworks. These dishes are the ultimate snacks, side dishes and finger foods to start your all-day eating fest. Make sure to try our Patriotic Colada Cocktail; it’s a crowd favorite and promises to get the festivities going. Here’s to you, America!

4th of July Potatoes

Ingredients:
• 2 pounds of mini red, white and blue potatoes
• 6 cloves of garlic, minced
• 3 tablespoons olive oil
• Salt and pepper, to taste

Directions:
• Wash potatoes and place in a mixing bowl.
• Coat potatoes with the minced garlic, olive oil, salt and pepper.
• Grill potatoes for approximately 20 minutes, until tender, turning frequently
• Top of these delicious potatoes with a dollop of butter and pair them with a perfectly grilled steak or chicken breast!

America’s Caprese

Ingredients:
• 1 eggplant
• 1 8-ounce mozzarella ball
• 2 tomatoes
• 1/4 cup basil, whole fresh leaves
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• Balsamic vinegar
• Ground pepper

Directions:
• Cut eggplant horizontally into 1/4 inch rounds.
• Toss sliced eggplant with kosher salt and let sit for 30 minutes to remove excess moisture.
• Wipe eggplant dry with paper towels and brush both sides of the slices lightly with olive oil.
• Place your eggplant on the grill and cook approximately 4 to 5 minutes per side, until golden brown.
• Cut tomatoes and mozzarella in 1/4 inch round slices.
• Place one slice of eggplant on a plate and stack with one tomato slice, one mozzarella slice and 1 to 2 basil leaves.
• Drizzle with olive oil and balsamic vinegar and season with pepper. Keep stacking to create a Caprese tower!

Bacon-Wrapped Jalapeño Poppers

Ingredients:
• 24 jalapeño peppers
• 24 slices of pepper jack cheese
• 3, 8-ounce Italian sausages, precooked
• 12 pieces of bacon

Directions:
• Slice peppers in half lengthwise, down the stem.
• With a spoon, scrape out the seeds and fibers, leaving the pepper clean.
• Stuff each pepper with one slice of cheese by folding it to fit inside.
• Cut sausages into four pieces lengthwise and stuff one piece of sausage into each pepper and press closed.
• Cut bacon slices in half, wrap each slice around a jalapeño and secure with a toothpick (grill tip: be sure to soak your toothpicks in water for about 30 minutes prior to putting them on the grill to prevent burning).
• Place your poppers on the grill for 20 to 25 minutes, turning occasionally, until bacon is crisp and peppers are tender.
• Remove from grill and place on a serving platter and enjoy!

I’m Blue for You Peppers
Ingredients:
• 1 14-ounce jar of Peppadew peppers
• 1 4-ounce package of blue cheese
• 1 tablespoon olive oil

Directions:
• Drain and pit the peppers.
• Lightly coat the outside of the peppers in olive oil and stuff with blue cheese.
• Grill peppers for about 5 minutes or until the skin is light brown.
These make for a sweet, spicy and creamy snack, all in one bite!

Patriotic Colada Cocktail

Ingredients:
• 1/2 fresh pineapple
• 1 tablespoon oil
• 2 teaspoons sugar
• 1 cup rum, plus 1 tablespoon
• 1/2 cup blueberries
• 1/2 cup half and half
• 1/2 cup coconut water
• 1 cup ice
• Strawberries for garnish
• Coconut flakes

Directions:
• Peel pineapple, remove core and cut into spears.
• Place spears in a zip-lock bag with the oil, sugar and 1 tablespoon of rum.
• Toss well and let sit for 15 minutes.
• Grill each side of the pineapple until caramelized.
• Remove them from the grill and put them in the freezer for about 30 minutes.
• Once the grilled spears are slightly frozen, place them in a blender and blend until smooth.
• Add blueberries, rum, half and half, coconut water and ice, blend well.
• Rim glasses with coconut and garnish with a strawberry.
Cheers!

Brunch is quickly becoming America’s favorite meal. New restaurants specializing in over-the-top breakfast sandwiches, gourmet Eggs Benedict, Bloody Mary’s and bottomless Mimosas are popping up everywhere. See for yourself, Saturday and Sunday Facebook feeds are filled with posts and photos reporting on the weekend’s brunching adventure.

We couldn’t resist the opportunity to take brunch to a place it really belongs…on the grill! Instead of going out to brunch, invite your friends and neighbors over for an outdoor patio brunch, Cowboy-style.

What’s your favorite brunch spot and dish? Here is ours.

Outlaw Eggs Benedict
This is not your average eggs Benedict! We’re starting with a grilled polenta cake as our base, and topping it with fresh, grilled salmon, tomato avocado and chipotle hollandaise sauce. This dish would also be delicious served with fresh crab or ham for a classic option.

Makes 6 servings
Polenta Ingredients:
– 1 1/2 cups quick cooking polenta
– 1 teaspoon salt, for polenta
– 2 tablespoons of butter
– 3 ripe avocados
– 1 to 2 tablespoons lemon juice
– 2 tomatoes
– 1 teaspoon oregano

Salmon Ingredients:
– 36 ounces of fresh salmon
– Salt and pepper to taste
– 1 teaspoon olive oil

Egg & Sauce Ingredients:
– 3 large egg yolks
– 1 stick of unsalted butter, melted
– 2 tablespoons hot water
– 1 tablespoon and 1 teaspoon fresh lemon juice
– 1/8 teaspoon salt
– 1 tablespoon of liquid from a can of chipotles in adobo sauce
– 2 tablespoons white vinegar
– 12 eggs, 2 per person
– 1/2 teaspoon paprika for garnish

Prep:
• Slice avocado in half and slice vertically into 4 to 5 pieces. (Tip: Sprinkle with lemon juice to prevent oxidation.)
• Slice tomatoes into rounds (approximately 1/2″ to 1” thick)
• Set aside on a plate.

Polenta Directions:
• On a stove-top in a medium saucepan, bring 3 cups of water to a boil.
• Reduce heat to medium-low and slowly add in the salt and polenta and whisk until mixture becomes thick (about 4 minutes).
• Add oregano and butter, whisk until mixture becomes thick again.
• Grease a metal or glass baking dish well with nonstick spray or butter and pour in hot polenta.
• Let cool to room temperature before refrigerating for two hours.
• Remove from refrigerator and cut polenta into 3 inch by 3 inch squares.
• Fire up your grill using Cowboy All Natural Cowboy Lump Charcoal. Be sure your grill grates are clean and well oiled to prevent sticking.
• Once coals are ashed over, place polenta squares on the grill, about 3 minutes per side or until grill marks appear and exterior becomes crispy.
• Remove from heat and set aside.

Salmon Directions:
• Brush both sides of salmon with olive oil and sprinkle with salt and pepper
• On your hot grill grates, place salmon flesh side down on the lower temperature side of the grill.
• Cook 4 to 6 minutes on each side, or until just cooked through.
• Remove from heat and set aside.

Hollandaise Sauce Directions:
• In a metal or stainless steel bowl (not aluminum), add egg yolks and hot water. Beat until light and foamy and set aside.
• On the stove-top, bring a saucepan with an inch or two of water to a boil. Then reduce heat to medium-low.
• Set the bowl with the egg mixture, directly on top of the saucepan of simmering water, creating a double-boiler effect. The water itself should not come in contact with the bottom of the bowl.
• Whisk egg mixture until slightly thickened, about 5 minutes.
• Add the melted butter to the egg mixture slowly at first, a few drops at a time, while whisking constantly.
• After the butter has been incorporated, finish by add in adobe sauce, lemon juice and salt.
• If sauce is too thick, whisk in a few drops of warm water. If the sauce starts to separate, whisking in a few drops of cold water can sometimes save it.
• Sauce will keep for about 30-45 minutes if left over the warm simmering saucepan, but be sure to turn the burner off and cover the sauce with plastic wrap.

Egg Directions:
• Fill a large skillet with 1 1/2 inches of water. Add vinegar and bring to a gentle simmer over medium-high heat on the stove-top.
• Reduce the heat to medium.
• One at a time, crack the eggs into a small glass bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes.
• Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate.

Assembly:
• Place two warm polenta cakes on a plate.
• Top with salmon, 2 eggs, sliced avocado and tomato.
• Pour over hollandaise sauce.
• Garnish with paprika and serve!

Roasted Blueberry Mimosas

No brunch is complete without a refreshing libation. So, in true brunch spirit, we’ve crafted our own version of the mimosa.

Ingredients:
– 24 ounces orange juice
– 1 bottle champagne
– 1 cup fresh blueberries

Directions:
• Create a tin foil pouch large enough to hold the blueberries, spreading them evenly over the bottom.
• Fold over the top of the foil pouch to create a seal.
• Over a hot charcoal grill, roast berries for 3 to 4 minutes.
• Remove from heat and set aside.
• In champagne flutes add champagne and a float of orange juice, allowing for room for berries.
• Once berries have cooled slightly, add about berries to each glass. Cheers!