Cowboy Charcoal Recipes

Dino Ribs

Fri, 01 Aug 2025 17:05:59 GMT

Dino Ribs - By Jonathan Jones of Jonathan Barbecue

Check out this incredible Dino Ribs recipe from Jonathan Jones of Jonathan Barbecue to learn how to make what some call "the best bite in barbecue"!

Ingredients:

1 rack of beef plate ribs
Coarse kosher salt
Coarse black pepper
Your favorite beef rub (Cookout Dust)
Yellow mustard
Beef broth (optional for spritzing)
Cowboy Oak & Hickory Lump Charcoal
Cowboy Pecan Wood Chunks
Western Premium Post Oak Wood Chunks

The steps:

Trim off any thick fat or silver skin from the top of the ribs. Leave the membrane on the bone side (it holds everything together during the cook).
Rub a thin layer of mustard all over as a binder.
Season generously on all sides with salt, pepper and your favorite beef rub. Let it sit while you fire up the pit.
Load up your smoker with Cowboy Oak & Hickory Lump Charcoal, Cowboy Pecan Wood Chunks and Western Premium Post Oak Wood Chunks
Set smoker to 250°F. Let the smoker come up to temp before adding the meat.
Place ribs bone-side down directly on the grates, spritzing every hour.
Once the ribs hit an internal temp of 165–170°F (around 4 hour mark), wrap the ribs in foil.
Continue smoking until internal temp reaches 203–208°F (probe tender).
Remove from the smoker and let the ribs rest in a cooler or warm oven for an hour.

Check out more amazing recipes and tips from Jonathan from his pages below:

Instagram: Jonathan Jones (@jonathan.bbq) • Instagram photos and videos

TikTok: (5)Jonathan BBQ (@jonathan.bbq) | TikTok

YouTube: Jonathan BBQ - YouTube

Green Chile Chicken Taquitos

Sat, 26 Oct 2024 18:08:37 GMT

GREEN CHILE CHICKEN TAQUITOS

By Jonathan Jones | JonathanBBQ.com

Try these delicious taquitos that combines grilled chicken, lots of cheese, and green chiles. Let’s make Green Chile Chicken Taquitos using Cowboy Hardwood Briquets for great smoky flavor. Check out the video below to see how its made.

Ingredients :

● 1 pound boneless, skinless chicken breasts

● 1 tablespoon olive oil

● 1 tablespoon taco seasoning

● 12 corn tortillas

● 1 can green chiles, drained and chopped

● 8 ounces softened or whipped cream cheese

● 1 1/2 cups shredded cheddar cheese

● 1/4 cup chopped cilantro

● Vegetable oil for frying

● (Optional toppings: salsa, guacamole, sour cream, cilantro, lime)

PREPARATION:

Grill the chicken: Season the chicken with your favorite taco seasoning and olive oil. Grill the chicken breasts until cooked through. Let cool, then shred.
Make the filling: Combine the shredded chicken, green chiles, cream cheese, and shredded cheddar cheese in a bowl.
Assemble the taquitos: Fill corn tortillas with the chicken mixture and sprinkle with cilantro. Roll up and secure with toothpicks.
Fry the taquitos: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the taquitos until golden brown and crispy.
Serve: Serve immediately with your favorite toppings.

Parmesan Panko Grilled Whole Chicken

Tue, 11 Jun 2024 22:57:16 GMT

PARMESAN PANKO GRILLED WHOLE CHICKEN

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Craving juicy, flavorful, smoky chicken that has crispy skin? Look no further than this recipe for Parmesan Panko Grilled Whole Chicken. Not only does the chicken replicate fried chicken in texture, it has flavor throughout the breast thanks to the herb brine. The Parmesan Panko crust locks in moisture when smoking a whole chicken. And in this recipe, Merry shows you way depending on your choice of appliance: smoker, pellet grill, or gas grill.

INGREDIENTS:

Prep Time: 20 minutes

Cook Time: 2 hours

Additional Time: 4 hours to brine

YIELD: 5 servings

1 (4-5 pound) whole chicken

For Herb Brine:

8 cups water, divided

1/3 cup kosher salt

1/4 cup brown sugar

2 tablespoons dry poultry herb brine mix

1/2 tablespoon ground coriander

6 cloves of garlic, chopped

3 scallions, chopped

1 lemon, sliced

For Parmesan Panko Crumb Coat:

2 cups panko breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon herb or Italian spice blend

1 teaspoon paprika

1/4 teaspoon granulated garlic

1/4 teaspoon onion powder

1/4 cup melted butter

1/3 cup homestyle ranch dressing

2 tablespoons all-purpose flour

egg wash: 1 large egg whisked with 1 tbsp water

PREPARATION:

PREPARE THE BRINE

In a medium saucepan, combine 4 cups water, kosher salt, brown sugar, dry poultry brine mix, and coriander, and bring to a boil. Once the salt and sugar have dissolved add 4 cups of cold water, and 2 cups of ice.

Meanwhile, in a small food processor, or by hand, finely chop garlic and scallions, and stir into brine mixture. Pour brine into a large bowl, add lemon slices, and place in the refrigerator until it has cooled.

BRINE THE CHICKEN

Once the brine has cooled, submerge the chicken breast down, and refrigerate for at least 4 hours or up until 24 hours.

PREPARE PANKO CRUMB COAT

In a 4-cup bowl, mix the panko, parmesan, herb spices, paprika, granulated garlic, onion powder, and melted butter. Mix well and set aside.

APPLY THE CRUMB COAT

Remove the chicken and pat dry. Place the chicken on a sheet foil that is large enough to cover it.

Brush the chicken with ranch dressing then use a fine mesh strainer to sprinkle flour on all of the sides.

Brush the chicken with egg wash then pat the parmesan panko crumbs, using the foil to firmly press the crumbs to the skin. Allow the chicken to sit 20 minutes then prepare the grill.

PREPARE THE GRILL

For Smoker: Set your smoker to 325°F indirect heat, and add 3-4 Cowboy Cherry or Pecan Wood Chunks. Once the smoke turns from gray to blue, and the heat has stabilized, place the chicken, on a rack over a drip pan. Rotate the chicken one time during the first hour. Partially cook the chicken, until the internal temperature of the thigh is 140°F., about 1.5 hours. Then increase the grill temperature to 400°F., and cook the chicken until the internal temperature of the breast reaches 165°F. Remove chicken from the grill, and let it rest 20 minutes before slicing.

For Pellet Grill: Set the temperature to 325°F. Fill the hopper with Cowboy Charcoal & Hickory Barbeque Pellets , and smoke the chicken, on a rack over a drip pan, using indirect heat for 1.5 hours. Rotate the chicken at least once until during the first hour. Once the chicken thighs internal temperature reaches 140°F. increase the grill’s temperature to indirect 400°F., and cook for 30 minutes. Once the chicken breast reaches an internal temperature reaches 165°F., remove it from grill and let it rest 20 minutes.

For Gas Grill: Fill a smoker box, with about 2 cups of Cowboy Cherry Wood Chips , and place over the hottest burner. Set the grill for indirect 325°F heat, and move smoker box over to a cooler burner. Smoke the chicken for 1.5 hours, or until the internal temperature of the thigh is 140°F. Increase the temperature of the grill until the breast internal temperature reaches 165°F.

TO SERVE: Let chicken rest 20 minutes before serving. Serve with on a platter of roasted or grilled vegetables with chimichurri.

Chefs Notes

1. Foil line a drip pan, for easy clean up and less flair ups.

2. It is important to set your prepared chicken on the counter for 30-40 minutes before placing it on the grill. Once a 5 pound chicken took 3 hours to cook because it came straight from the refrigerator.

3. If you need a quicker cook on the chicken, then spatchcock it before applying the crumb coat.

4. The cooking time changes slightly based on the size of your chicken and the specific grill you're using!

5. If you don’t have ranch dressing it is not a critical ingredient and can be omitted. By the way, I used refrigerated homestyle ranch dressing.

Smoked Trout

Tue, 11 Jun 2024 22:21:23 GMT

SMOKED TROUT

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Smoking Trout is easy to prepare with a soy sauce and ginger brine. But don’t stop there - Cowboy Smoking Wood Chips or Wood Chunks will add depth of flavor and help to seal in the moisture. To finish, add creamy Mustard Dill Sauce and some crunchy cucumbers and crisp crackers.

Ingredients :

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 1 day to brine

YIELD: 5 trout

5 medium trout, cleaned

For the Brine:

1 1/2 cup soy sauce 1 cup water

1 cup white wine

1/3 rice vinegar

1/2 cup brown sugar

2 tablespoons chopped cilantro

2 tablespoons grated ginger or ginger puree

2 tablespoons grated garlic or garlic puree

2 tablespoons chopped chives, or green onions

1 tablespoon hot sauce

1 teaspoon onion powder

1 teaspoon teaspoon pepper

1 teaspoon kosher salt

For the Mustard Dill Dip:

1 cup refrigerated ranch dressing

3 tablespoons classic mustard

2 tablespoons chopped chives

1 tablespoon minced dill, more for garnish

Squeeze of lemon, lemon slices for garnish

Garnish: cucumber slices

PREPARATION:

Clean the Trout: Ask the fishmonger to prepare the trout for smoking by gutting it and removing the gills, leaving the tail on. Removal of scales is optional.

Brine the Trout: Mix all of the brine ingredients in a large container or brining bag. Submerge the trout in the brine and refrigerate for at least 4 hours, or ideally overnight. When smoking more than 5 fish you will need to double the amount of brine solution.

Dry the Trout: After the brine time is over, pat the fish with a paper towel, without rinsing it. Place the trout on a grill safe rack allowing it to dry for 2 hours.

Prepare the Grill: Set up your smoker, ceramic grill, gas grill, or pellet grill for indirect heat 225°F.

1. Smoker or Ceramic Grill: Use a charcoal chimney to light Cowboy Charcoal All Natural Hardwood Briquets or Lump Charcoal. Once ashed over, dump the coals into your grill. Sprinkle 2 cups Cowboy Brand wood chips or 3 wood chunks, and burn for 15 minutes.

2. Gas Grill: Place wood chips into a smoker box or perforated foil packet, and place above the hottest burner. When smoke begins drifting turn the burner to low or transfer to a low temp spot. Smoke fish over indirect heat as instructed.

3. Pellet Grill: Heat your grill to 225F degrees with Cowboy Charcoal & Hickory Barbecue Pellets or Applewood Pellets. Smoke fish over indirect heat as instructed.

Smoke the Trout: Brush both sides of the trout with oil and arrange on a grill-safe rack. Place the rack of fish over the cool zone. Close the lid and smoke for 1-2 hours, or until the internal temperature of the thickest part of the fish reaches 145°F (63°C). The trout shown in the photos smoked for 1 hour 15 minutes.

Baste Trout: Baste the trout every 30 minutes with melted butter or olive oil for added moisture and sheen.

Make The Sauce: In a 2-cup bowl, whisk until combined Ranch dressing, classic mustard, chives, and dill. Season to taste, and cover before refrigerating.

Rest and Serve: Remove the trout from the grill and let it rest for 10 minutes before serving. To serve, lifting from the tail, gently run a spatula or your hand on one side of the fish bone. The fish-meat and skin should easily release. Flake the trout, and present on a platter with Mustard Dill Sauce and cucumbers.

Chef’s Notes:

At 225°F degrees, smoking trout can take anywhere from 75 minutes to 2 hours, depending on the thickness of your filets. I feel the ideal endpoint for smoked trout is when the internal temperature reaches 145°F and the flesh is opaque and flakes easily with a fork.

While 145°F is a safe temperature, some people prefer a slightly higher internal temp for smoked trout (up to 160°F).

To add more contrast of flavor, serve smoked trout with pickled red onions, capers, and hot sauce.

Double-Cut Asian Lamb Chops with Ramen

Tue, 11 Jun 2024 21:45:21 GMT

DOUBLE-CUT ASIAN LAMB CHOPS WITH RAMEN

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Asian marinade tenderizes double-cut lamb chops before Cowboy Brand Oak and Hickory Lump Charcoal gives the finishing touch of smoky-delish flavor that we crave. A must try for lamb lovers!

Ingredients :

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

YIELD: 2-3 servings

1 Rack of lamb

Fresh herbs, mint, cilantro, basil

For the Marinade:

1 cup brown sugar
1/2 cup soy sauce
1/3 cup minced garlic
1/4 cup canola oil
2 tablespoons minced green onions
2 tablespoons lemon juice or rice vinegar
1 tablespoon minced ginger
1/2 teaspoon crushed red chili pepper
1/2 teaspoon Chinese 5-spice, optional
Freshly ground black pepper

For Ramen:

1 package (16-17 oz) Ramen noodles with soup base
1 cup chopped red bell pepper
1/3 cup chopped green onions
3 tablespoons Teriyaki Sauce or Teriyaki-Style Asian Sauce
1/3 cup fresh herbs such as cilantro, mint, or basil or a combo

PREPARATION:

PREPARE THE LAMB

1. Score the rack of lamb on the fatty side.

2. Cut the rack of lamb into 2-rib portions.

3. Whisk the marinade ingredients in a 13”x9” glass baking dish.

4. Place the lamb chops into the marinade and flip them over a few times to generously coat.

5. Marinade the lamb chops for 2 hours, flipping them over at least once, or up until 5 hours.

PREPARE THE RAMEN

1. Soak the ramen in chicken broth or soup broth, for 10 minutes then drain.

2. Toss the ramen with red bell pepper, green onions, and herbs.

PREPARE THE GRILL

1. Fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal or Cowboy All Natural Lump Charcoal, and ignite with 2 Cowboy Firestarters.

2. Set up for two-zone cooking with a deflector plate and rack on one side. If you do not have deflector plates, set up two-zone cooking by filling one side of the firebox with charcoal and leaving the other side without charcoal.

3. Set your grill or smoker for 375°F two-zone cooking. About 8 minutes before cooking the lamb, place a griddle over the direct cook zone.

CHAR THE LAMB

1. Once the griddle is extremely hot, sear the lamb on all sides, about 5 minutes per side, or until the internal temperature reaches 120°F.

2. At that point, transfer the lamb over to the indirect cook zone.

COOK THE RAMEN

1. As soon as the lamb is transfers off the griddle, quickly sauté the ramen with aromatics.

2. Add teriyaki or Asian sauce of choice to the noodles while stir-frying, and toss for about 3 minutes.

TO SERVE

1. Remove the lamb from the grill once the internal temperature of the lamb reaches 128° to 133°F.

2. Allow the lamb to rest for at least 10 minutes before slicing into single ribs.

Notes:

1. After the lamb is removed from the marinade, lightly pat with a paper towels, and set on counter for 20 minutes.

2. Grill the fatty side of the lamb first, allowing the griddle to be naturally greased with lamb fat.

3. Leftover lamb and ramen will last in an airtight container in the refrigerator for up to 3 days.

4. To reheat leftovers, microwave for 30 seconds or until warm.

5. If you buy ramen noodle package that does not have a soup packet simply use chicken broth to soften the noodles.

Hickory Smoked Pork Loin

Mon, 12 Feb 2024 20:35:25 GMT

HICKORY SMOKED PORK LOIN

By Merry Graham from Grilling Grandma | GrillingGrandma.com

The perfect balance of brine, rub, hickory smoke, and glaze in this pork loin will deliver tender, flavorful pork loin every time. Coupled with the delicious hickory smoke flavor produced by Cowboy Hardwood Lump Charcoal and Hickory Smoking Wood Chunks , this recipe just might become your go-to pork loin recipe!

Ingredients :

Prep Time: 20 minutes

Bring Time: 3 hours

Cook Time: 1 hour and 15 minutes

YIELD: 6 servings

1 (3 to 4-pound) pork loin

For the Brine:

1 cup water
1/3 cup whiskey
1/4 cup kosher salt
1/4 cup brown sugar
2 cinnamon sticks
2 bay leaves
1 tablespoon whole grain mustard
2 dried orange slices or 1 tablespoon orange zest
1 teaspoon whole cloves
1 teaspoon coarse black pepper
3 cups cold apple cider

For Seasoning Rub:

1 tablespoon brown sugar
1 tablespoon kosher salt
1/2 tablespoon granulated garlic
1/2 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper

For the Glaze:

1/4 cup orange marmalade or apricot jam
2 tablespoon fresh lemon juice
1 tablespoon of agave syrup
1/2 tablespoons soy sauce
1 teaspoon sriracha hot sauce

Garnish: parsley or cilantro

PREPARATION:

Prepare the Brine:

In a saucepan, combine whiskey, salt, brown sugar, cinnamon sticks, bay leaves, mustard, orange slices or zest, cloves, and black pepper. Bring mixture to a boil then lower to simmer, stir frequently until salt and sugar dissolve. Pour into a marination container and stir in cold apple cider. Add pork loin and refrigerate 3-4 hours.

Prepare the Pork:

Score the pork on both sides in 1-inch diagonals then rotate the roast 90 degrees and score again to make a crosshatch pattern.

Prepare the Rub:

On a sheet of parchment butcher’s paper mix seasoning rub ingredients; brown sugar, kosher salt, garlic, paprika, onion powder, ginger, and red pepper. Using a pastry brush, spread the spice mix out, about the size of the pork loin. Roll pork loin in spice mix. Cover the pork loin with the paper and press firmly to seal in the spices. Set aside until the lump charcoal and wood chunks are smoking! Place the seasoned pork loin on a V-rack.

Prepare the Grill:

Fill your smoker or ceramic grill with Cowboy® Lump Charcoal, and light. After 5-7 minutes add a few Cowboy® Hickory Wood Chunks at each end of the charcoal bed. Adjust the grill two-zone cooking; one side for indirect cooking and the opposite side for direct cooking. Adjust vents to give a steady 275°F to 300°F degrees.

Smoke the Pork Loin:

Over indirect heat, smoke the pork loin in the V-rack with drip pan. Close the lid and smoke for an hour. Cooking temp for pork: if using a probe, remove the partially cooked pork loin from the grill when it reaches 135° to 140°F. Open the grill vents, and increase the grill temperature to 450°F.

Glaze the Pork Loin:

Meanwhile, while the grill’s cooking temperature increases, combine the glaze ingredients in a small bowl. Over direct heat, return the pork loin to the grill, frequently brushing with glaze, and rotating it as needed to prevent burning. Cook pork loin until lightly charred and the internal temperature reaches 143° to 145°F degrees.

Rest and Serve Hickory Smoked Pork Loin

Remove the smoked pork loin from the grill, and tent with foil. Allow the roast to rest for 10 to 15 minutes, then slice against the grain and serve. Serve on a bed of Smoky Parmesan Egg Noodles! Serves 6

Chef’s Notes:

Don’t be afraid of slightly pink pork. You have probably noticed that smoked meats often take on a pink tinge! As long as your pork is cooked to at least 140°F then rests and achieves 145°F at slicing, you will be fine.

Pork Loin gets a bad name because many times it is over cooked. When I was young the “authorities” would claim pork was safe to eat only after it reached 165°F. Poor poor pork that temp makes it dry and bland!

Cowboy Brand Cherry, Maple or Pecan are great substitutes for Hickory Smoking Wood Chunks or Chips .

The U.S. Department of Agriculture suggests keeping cooked pork for up to four days in the refrigerator. Quickly place leftover pork into a storage container the moment you can. Please don’t leave cooked pork on the counter for more than one hour or until after dessert.

Smoked Crown of Lamb

Tue, 09 Jan 2024 21:32:54 GMT

SMOKED CROWN OF LAMB

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Smoked Crown of Lamb is an elegant showstopper as a holiday dish or Sunday supper! After the rack of lamb soaks in an herbaceous buttermilk brine it is formed into a crown. The lamb picks up smoky-delish flavor with Cowboy Charcoal Oak & Hickory Lump Charcoal .

Ingredients :

Brine Time: 3-4 hours

Cook Time: 45-60 minutes

YIELD: 8 servings

2 (8 bone) racks of lamb, trimmed
2 cups hot water
1/2 cup dry turkey brine (coarse salt, dried citrus, whole spices
1 quart buttermilk
1/4 cup Jack Daniel’s® Steak Seasoning

PREPARATION:

Brine The Lamb

1. Trim the excess fat and silver skin from the each rack of lamb.

2. Mix hot water with turkey brine seasoning mixture, and stir until it dissolves. Add the buttermilk, and stir until well mixed. Refrigerate the brine until it is cool.

3. In a sealable container or gallon size plastic bag, submerge the lamb racks into the cold buttermilk brine. Refrigerate for 3 to 4 hours, turning the container halfway through the brining time.

4. Remove the lamb from the marinade. Rinse the lamb and pat dry with paper towels.

Prepare The Crown

1. Sear the fatty side of the lamb over medium heat, in a skillet or directly on the grill grate. Cool the lamb racks slightly before tying with butcher twine.

2. Tie the end bones of the two racks of lamb together with butcher’s twine. Then wrap the the lamb racks around a small bowl with the bone sides facing out. Tie the other end bones together.

3. Run another piece of twine around the bottom part of the roasts to help form a circular crown shape, and tie into place. Lasso the crown of lamb in one other spot if there is a need to secure the shape.

4. Generously season the lamb with Jack Daniel’s® Steak Seasoning

Smoke the Crown Of Lamb

1. Heat grill to 250°F. to 300°F using Cowboy Hardwood Oak and Hickory Lump Charcoal. Adjust grill for an indirect cooking zone.

2. Place the crown roast on the rack over a drip tray above the indirect heat zone.

3. Smoke the crown of lamb for about 45 minutes, or until internal temperature reaches 128°F to 130°F.

4. Add the filling about 15 minutes before the cook time ends or fill as the crown of lamb rests.

SERVE

Rest the Smoked Crown of Lamb 10 minutes before serving. An ideal internal temperature for serving crown of lamb is 132°F.

To serve, top lamb with fresh herbs, cranberries or pomegranate arils. Present the Smoked of Lamb to your guests and family then cut into 2-rib portions.

Chef’s Notes:

1. Lamb can be eaten pink! To achieve a juicy moist bite use a meat thermometer. Pull meat from the grill when the temperature is 125°F to 130°F. The final temperature I like the internal temperature at serving to be 132°F.

2. To slice the lamb, follow the angle of the bones, slice the rack of lamb between the bones into 2-rib portions.

Best Ever Smoked Cornbread

Tue, 28 Nov 2023 20:44:05 GMT

BEST EVER SMOKED CORNBREAD

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Best Ever Smoked Cornbread begins with grilled corn in the husk to help retain moisture and add flavor. The flavor continues with skillet charred poblano pepper, red bell pepper, and Mexican onions. The homemade cornbread batter is seasoned with granulated garlic, onion powder, and ground coriander. Add some cheese, and you have the best cornbread ever.

Ingredients :

Prep Time: 15 minutes

Cook Time: 40 minutes

YIELD: 8 slices

2 cups grilled corn, fresh corn grilled in husk
2 tablespoons canola oil
1/2 cup chopped onion
1/2 cup chopped poblano pepper
1 1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1/2 cup melted unsalted butter
3 large eggs
1 cup plain Greek yogurt
1/3 cup whipped cream
1 1/2 cups yellow ground cornmeal
1 cup all purpose flour
3 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
2 cups grated cheese, see notes

PREPARATION:

Prepare The Grill

Heat grill to 400°F degrees with a full load of Cowboy Hardwood Lump Charcoal . Toss in 1 handful of Cowboy Cherry Smoking Wood Chips . Insert deflector racks and plates or arrange coals for indirect cooking.
Heat a 10-inch cast iron skillet in the grill 10 minutes before sautéing onions and peppers.

Prepare The Cornbread Batter

Pour canola oil into a hot skillet then add onions, poblano, red bell pepper, and cilantro. Stir and cook onions and peppers for 3 minutes.
In a small bowl, whisk the wet ingredients: melted butter, eggs, yogurt, and whipped cream. Set aside.
In a medium bowl, whisk the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, granulated garlic, onion powder, and coriander.
Whisk the wet ingredients, grated cheese, and dry ingredients until well combined.
Pour batter into the skillet with onions and peppers. Quickly stir to combine the onion mixture into the batter. Sprinkle the remaining cheese on top.

Bake The Cornbread

Close the grill lid, and bake 35-40 minutes, rotating the skillet 20 minutes into the bake.
The Best Ever Smoked Cornbread has completed baking once the internal temperature has reached 204°F with an instant-read meat thermometer.

To Serve:

Serve with softened salted butter.

NOTES:

Cheese:

Many 2-cup packages of grated cheese are appropriate for this recipe. For example, Mexican Blend, Jack and Cheddar, Sharp Cheddar, Pepper Jack, and Colby.

Serving ideas:

Serve Best Ever Smoked Cornbread as you would a corn casserole or stuffing. Or as a brunch dish, serve the cornbread with an egg and cheese sauce on top.

Leftovers:

The cornbread can be made into a delicious stuffing by crumbling it and toasting at 350°F, for 15 minutes. Add other stuffing ingredients as directed in a cornbread stuffing recipe.
Store cornbread in an airtight container at room temperature for up to 2 days.
Store cornbread in the refrigerator for up to 1 week.
To reheat cornbread, you can warm it in the oven, microwave, or toaster oven.

Spice it Up:

If you like spicy heat then add 1 chopped jalapeño.

Cowboy Korean BBQ Sauce

Tue, 28 Nov 2023 20:12:31 GMT

COWBOY KOREAN BBQ SAUCE

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Cowboy Prairie Fire BBQ Sauce is transformed into a tantalizing Korean BBQ Sauce with the simple addition of hoisin, rice vinegar, ginger, and lime juice. A sauce perfect for chicken, pork, beef, fish, noodles, rice and appetizers.

Ingredients :

Prep Time: 5 minutes

Cook Time: 5 minutes

YIELD: 1 1/3 cup

1/2 cup Cowboy Prairie Fire BBQ Sauce
1/2 cup unseasoned rice vinegar
1/2 cup hoisin sauce
1 1/2 inch knob of ginger, peeled and grated
1 tablespoon agave syrup
1 teaspoon Chinese 5-spice
2 tablespoons fresh lime juice
1/2 tablespoon toasted sesame seed oil

PREPARATION:

In a medium bowl, whisk together all the ingredients.
If desired, cook the sauce in a saucepan over medium heat until it thickens slightly, about 5 minutes.
For grilled meat, brush the sauce on during the last 5 minutes of cooking.
Use the sauce as a marinade, glaze for grilled meat, or a dipping sauce.

NOTES

If a fresh ginger substitute is needed, add 1 teaspoon of ground ginger.
When grilling meat, brush the Korean BBQ Sauce during the last 5 minutes of the cook to prevent burning.
To decrease the spiciness in the sauce use Cowboy Range Style BBQ Sauce.
To increase the spiciness in the sauce, add sriracha style hot sauce or Gochujang.
This sauce is delicious over white rice!
If Chinese 5-spice or toasted sesame seed oil is not available simply omit. The sauce taste fabulous without!

Smoked All Beef Italian Meatballs

Tue, 28 Nov 2023 19:50:28 GMT

SMOKED ALL BEEF ITALIAN MEATBALLS

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Smoked All Beef Italian Meatballs are on the menu! Bite into these incredibly tender, rich, and flavorful meatballs and you will definitely want to know the secret ingredients! Between the ricotta cheese and the smokiness from Cowboy Oak & Hickory Hardwood Lump Charcoal, there are star ingredients and techniques. To boost the texture and flavor even more, the smoked meatballs are simmered in a homemade marinara sauce with plenty of mozzarella and Parmesan cheese. Get ready to put this smoked meatball recipe on repeat!

Ingredients :

Prep Time: 8 minutes

Cook Time: 40 minutes

YIELD: 6

1/2 cup ricotta cheese
1/4 cup whole milk
2 egg yolks
2 teaspoons Jack Daniel’s® Beef Rub
2 teaspoons Jack Daniel’s® Steak Seasoning
1 teaspoon Italian herb blend
4 tablespoons parsley, divided
1 tablespoon chopped garlic
3/4 cup Panko breadcrumbs
2 cups grated mozzarella, divided
1/4 cup shredded parmesan
2 pounds ground beef, 80% 20%
1 (24 oz) Italian Herb Pasta Sauce or 3 cups homemade
1/2 cup freshly grated parmesan cheese

PREPARATION:

MIX MEATBALL MIXTURE

In a large bowl or rimmed baking pan whisk together ricotta, milk, egg yolk, beef rub, steak seasoning, Italian seasoning, 2 tablespoons parsley, and garlic.
Stir in the Panko breadcrumbs, 1 cup mozzarella cheese and shredded Parmesan cheese, and mix well.
Add the ground beef to the moistened panko crumbs, and mix it just until combined.
Form 14 meatballs by measuring the meat with a 1/3 cup measurer. The meatballs will be about 2-inches in diameter. If needed, you can make smaller meatballs to have a greater quantity.
Refrigerate the meatballs until ready to smoke on the grill.

PREPARE GRILL

Fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal, and light. Heat your smoker for 300°F direct heat.
Once gray and red embers appear it is time to smoke the meatballs.
Place meatballs on a rack with a drip pan underneath. Alternative: use a double layer of foil under the rack, wrap the edges of the foil up and around the edge of the rack. Pinch to secure the foil on the edges of the rack.

SMOKE MEATBALLS AND SERVE

Smoke the meatballs for 25-30 minutes or until 155°F then transfer to a skillet of marinara sauce.
Sprinkle meatballs and sauce with mozzarella cheese and remaining parsley.
Place skillet back on the smoker and warm for 10 minutes. Target meatball internal temperature is 165°F.
Garnish with freshly grated Parmesan Cheese, and serve.

OPTIONAL SMOKED TOMATO MARINARA SAUCE

In a 10-inch cast iron skillet, smoke 3 cups cherry tomatoes, 4 chopped garlic cloves, 1 cup sliced onion, 1/2 teaspoon salt, and 1/2 cup chopped mushrooms. Smoke the tomato mixture for 30 minutes right alongside the meatballs.
Blend cooked tomato mixture with 1 tablespoon parsley; and pour into a skillet.
Stir in 1/4 cup red wine and1 tablespoon shredded Parmesan, and place back onto the grill. Simmer for 10 minutes to thicken. Adjust seasoning, and add meatballs.

Chef’s Note:

If you're looking for a moist, flavorful, and tender meatball, I recommend adding ricotta, egg yolks, and breadcrumbs to your recipe.
The amount of salt or seasoning you add to 1 pound of ground beef for meatballs depends on your personal preferences. However, a good rule of thumb is to add 1 teaspoon of salt per pound of ground beef. If you like black pepper add 1/2 teaspoon per pound of ground beef. Of course, 1/2 teaspoon of garlic powder, onion powder, or Italian seasoning is delicious.
After seasoning and mixing the meat mixture, make a trial bite. Form a 1-inch or so ball, place on a small plate, and cook in the microwave for 20-30 seconds. Let the mini meatball cool a few seconds before sampling and adjusting seasoning
Use a 1/3 -cup measuring cup and scoop 14 portions of seasoned ground beef to assure evenly sized meatballs.

Smoked Hawaiian Rice with Pineapple and Pork

Tue, 28 Nov 2023 19:12:46 GMT

SMOKED HAWAIIAN RICE WITH PINEAPPLE AND PORK

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Smoked Hawaiian Rice with Pineapple and Pork is a fusion of Hawaiian Fried Rice and Mexican Arroz Verde (Green Rice). Fresh pineapple and smoked pork belly bring the aloha flavor, while a green sauce of cilantro, scallions, and green chile is added to the toasted rice for the hola flavor that we all love.

Ingredients :

Prep Time: 8 minutes

Cook Time: 40 minutes

YIELD: 6

1 1/2 cups jasmine rice, rinsed and drained well
1 cup fresh baby spinach, tightly packed
1 cup cilantro, loosely packed
2 cups low-sodium chicken broth
1/2 cup whole milk
1 1/2-inch piece ginger, peeled and rough chopped
5 garlic cloves
3-4 shishito peppers, or green chile pepper of choice
4 scallions, rough chopped, divided
2 teaspoons coriander
1 1/2 teaspoons kosher salt
1 cup chopped cooked pork, ham, bacon, or spam
1 1/2 cups chopped fresh pineapple

PREPARATION:

PREPARE THE GRILL

Fill the bottom of a charcoal grill with Cowboy Oak & Hickory Hardwood Lump Charcoal or Hardwood Lump Charcoal , if deflector plates are used to make a two-zone cooking area.
If you do not have deflector plates, set up two-zone cooking by filling one side of the firebox with charcoal and leaving the other side without fuel.
Ignite the charcoal by using 2 Cowboy Woven Wood Firestarters . Set your grill or smoker for 300°F two-zone cooking.

TOAST THE RICE

Rinse the rice, in a mesh colander, until the water is no longer cloudy. Dry the rice in the colander by patting it with a paper towel.
Place a 10-inch cast iron skillet over direct heat.
Pour rice into a dry skillet, and evenly disperse with a spatula. Note: If needed, toast the rice over a medium heat kitchen burner, for 5-7 minutes.
Toast the rice in the grill for about 10 minutes, or until golden brown.

MAKE THE SPINACH PUREE BROTH AND RICE

Combine the spinach, cilantro, broth, milk, ginger, garlic, shishito peppers, 3/4 of the scallions, coriander and salt in the blender. Process until well mixed.
Add the spinach puree to the toasted rice, and stir to mix. Add the chopped cooked pork. Place a lid on the skillet, and cook over indirect heat, with grill lid down, for 12-18 minutes. Add extra broth or water if the rice is drying out.
If the rice is beginning to stick on the skillet 1 tablespoon of oil or butter can be added.
Fluff the rice with a fork, and fold in the pineapple and remaining chopped scallions. Leave the lid off of the skillet, smoke over low indirect heat for 5 minutes.
Season to taste. Fresh lime juice and more cilantro is delicious! Fluff rice and place on a serving platter. Garnish with fresh herbs

Chef Notes:

Add the smoked pork belly or any dry meat to the toasted rice when the spinach puree broth is being added. If you are using moist or freshly grilled spam, crisp bacon, or ham, add it when the pineapple and scallions are added.
Go vegetarian! Omit the pork and use vegetable broth instead of chicken broth, and coconut milk instead of whole milk.
Pork products can be substituted with cubed chicken or sausage.
If I have extra fresh parsley or basil, I toss it into the blender too!
Smoked Hawaiian Pineapple Pork Rice can be made the day before and reheated. Consider not adding the fresh pineapple or scallions until the day it is being served.
Once the Smoked Hawaiian Rice has cooled, place in an airtight container and store in the refrigerator for up to 3 days. Reheat Smoked Hawaiian Rice in the microwave until it is warmed through.

Chocolate Cherry S'mores Bars

Tue, 28 Nov 2023 18:46:26 GMT

CHOCOLATE CHERRY S'MORES BARS

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Grilling Chocolate Cherries S’mores Bars couldn’t be easier! Layers of graham cracker cookie dough hold chocolate, marshmallows and cherries, inspired by a love for fireside s’mores. It's a rich chocolate cherry dessert that's easy to smoke on a gas grill using Cowboy Cherry Smoking Wood Chips. Watch the video below to see how its made!

Ingredients :

Prep Time: 15 minutes

Cook Time: 35 minutes

YIELD: 8 bars

1/2 cup (113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground clove or cinnamon
1 cup (125g) all-purpose flour
1 1/2 cup (180g) graham cracker crumbs (about 8 full-sheet graham crackers)
3/4 teaspoon baking powder
2 cups pitted cherries, cut into halves
2 cups mini marshmallows or cut standard marshmallow in 4 pieces
1 cup (180g) semi-sweet chocolate chips

PREPARATION:

Prepare the Skillet

Grease a 10-inch cast iron skillet. Do not preheat the skillet for this recipe.

Make the Cookie Dough

Grease a 10-inch cast iron skillet. Do not preheat the skillet for this recipe.
Use a mixer and mixing bowl to cream the butter and brown sugar until light and fluffy.
Beat in the egg, vanilla, salt and cloves until combined.
In a separate bowl, whisk together the flour, graham cracker crumbs, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Press 3/4 of the dough into the prepared skillet.

Assemble the Cookie Bar

Toss the cherries in an additional tablespoon or two of flour, and layer on the cookie dough with the chocolate chips. I suggest adding the marshmallows half-way through the baking time to avoid over toasting.
Top with the reserved 1/4 cup of cookie dough.

Prepare the Grill

Place 1 1/2 cups Cowboy Cherry Smoking Chips into a smoker box or perforated foil packet.
Place the smoker box over the hottest burner, and heat until wood chips release smoke.
Invert a grill safe baking pan onto the center of the grill.
Set the grill for 350°F.

Bake the Cookie Bars

Place the skillet of s'more cookie dough on the inverted baking pan over indirect heat.
Bake the bars for 25-30 minutes or until lightly golden brown on top. Remove from the oven and place the pan on a wire rack. Cool bars completely.
Cover and store leftover bars at room temperature for up to 1 week.

Chef Notes

Make sure your grill is clean and free of debris before you start baking.
If you don't have a smoker box, you can place two handfuls of chips on heavy duty aluminum foil and fold them into a sealed packet by pinching the opened ends. Pierce with a fork a few times so that the smoke can drift out.
If you're using a cast iron skillet, do not preheat it before adding the dough.
Let the Chocolate Cherry S’more Cookie Bars cool completely before cutting them into pieces if you are planning to take the bars to an event, this will allow for the bars to retain their shape.
If you are serving the bars warm with ice cream, then wait 15 minutes after removing the Chocolate Cherry S’more Cookie Bars from the grill before slicing.

Grilled Corn in the Husk

Tue, 28 Nov 2023 17:55:48 GMT

GRILLED CORN IN THE HUSK

By Merry Graham from Grilling Grandma | GrillingGrandma.com

Learn tips and tricks for not only grilling corn in the husk, but how to freeze the grilled corn so you have fresh grilled corn at your fingertips all year round. Grilling corn in the husk add delicious smoky flavor when roasted over embers, and freezing the kernels helps to preserve the moisture.

Ingredients :

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 1 1/2 hours

YIELD: 5 cups of corn

5 ears of corn, husks on
3 tablespoons canola oil or avocado oil
1 tablespoon Jack Daniel’s ® Steak Seasoning

PREPARATION:

Prep the Corn

Pull back the corn husks from the cobs, leaving them intact.
Remove the silk from the corn.
Pull the corn husks back over the corn.

Soak The Corn

Soak the corn in water for 1 hour.
Shake the water from the corn after soaking and blot dry.

Season The Corn

Soak the corn in water for 1 hour.
Shake the water from the corn after soaking and blot dry.

Prepare The Grill

Set the grill for direct cooking using Cowboy Hardwood Briquets or Hardwood Lump Charcoal .
Add 2 Cowboy Hickory Smoking Wood Chunks , if desired.
Heat the grill to medium-high heat, about 400°F.

Grill the Corn

Place the corn on the grill, husks side down.
Grill for 10 minutes on each side.
Pull back the corn husks and brush the corn with oil. Note: The corn husks can be removed completely at this stage, or you can use them as a handy handle.

Char the Corn

Lightly char the corn on all sides.
Do not grill the corn until it is totally roasted and amber. For freezing it is best to have it slightly undercooked.

Freeze the Corn

Remove the corn from the grill and let it cool.
Cut the corn off the cob with a sharp knife. Remove moisture with a paper towel.
Place 2-3 cups in a freezer-safe container.
Mark the date and how many cups of corn the container holds.

Storing Frozen Corn

Corn can be frozen up to 6 months.
Thaw corn in the refrigerator overnight or in a bowl of warm water.
Frozen corn can be directly into casseroles, salsas, and dips.

Notes:

Cowboy Hardwood Lump Charcoal or Briquets can be used in this recipe.
If you enjoy a smoky flavor, add Cowboy Hickory Smoking Wood Chunks or Smoking Wood Chips .
When corn is on sale, stock up and double or triple this recipe!

Sheet Pan Chicken Thighs with Roasted Grapes

Tue, 28 Nov 2023 00:24:44 GMT

SHEET PAN CHICKEN THIGHS

WITH SWEET POTATOES, POBLANO & ROASTED GRAPES

By Merry Graham from Grilling Grandma | GrillingGrandma.com

You'll love this recipe for smoky chicken thighs buried in thinly sliced sweet potatoes, poblano peppers, red onion, and roasted grapes. Grill it using a heavy duty sheet pan, using Cowboy Oak & Hickory Harwood Lump Charcoal .

Ingredients :

PREP TIME: 10 minutes

COOK TIME: 40 minutes

YIELD: 4 servings

8-10 chicken thighs, trim excess fat
2-3 tablespoons Jack Daniel’s® Chicken Rub
1-2 cups thinly sliced red onions
1 extra large sweet potato, 1/8-inch thinly sliced
1 large poblano, 1/8-inch thinly sliced
1 cup red seedless grapes
4 tablespoons olive oil or preferred cooking oil, divided
1 tablespoons Jack Daniel’s ® Steak Seasoning
1/4 cup minced basil, cilantro or parsley
1 orange, sliced

PREPARATION:

PREPARE THE GRILL

1. Fill the bottom of a charcoal grill with Cowboy Oak & Hickory Hardwood Lump Charcoal

2. Ignite the charcoal by using 2 Cowboy Woven Wood Firestarters . Set your grill or smoker for 375°F direct heat cooking.

3. Five minutes before cook time, place a heavy duty sheet pan in the center of the grill.

SEASON THE CHICKEN

1. Sprinkle chicken rub on all sides of the chicken and under the skin.

2. Allow seasoning to penetrate the chicken 20 minutes or overnight.

PREPARE THE VEGETABLES

1. Cut the sweet potatoes, poblano pepper, and red onion in 1/8th-inch slices.

2. Toss vegetables in cooking oil and sprinkle with steak seasoning.

BROWN THE CHICKEN

1. Brush the pan and the chicken with 2-tablespoons cooking oil and place skin side down sheet pan. Cook for 20 minutes or until the chicken skin easily releases from the skillet.

2. Remove the par-cooked chicken from the pan. Do not remove chicken fat from the sheet pan.

3. Arrange the sliced sweet potatoes, poblanos, onions, and grapes, in a single layer the pan.

4. Place the chicken thighs, skin side up on top of the vegetables.

SMOKE THE CHICKEN AND VEGETABLES

Roast the chicken, sweet potatoes, poblano, red onions and grapes until the vegetables have softened and the chicken’s internal temperature is 165° to 175°F, about 20 minutes.

SERVE SHEET PAN CHICKEN with ROASTED GRAPES, POBLANO & RED ONION

Squeeze a few slices of fresh orange over the chicken, and sprinkle with basil or your favorite herb. Garnish with orange slices.

Ribeye Antipasto Bites

Thu, 28 Sep 2023 14:24:16 GMT

RIBEYE ANTIPASTO BITES

By Jonathan Jones | JonathanBBQ.com

These ribeye antipasto bites are the perfect party appetizer. Flame grilled ribeyes, aged white cheddar, and cherry peppers paired with that authentic smoky flavor from Cowboy Hardwood Briquets ! Super easy to make and full of flavor. Watch the video below to see how its done!

Ingredients :

● 2 (1-inch thick) ribeye steaks

● 1 pound aged white cheddar, cubed

● 8 ounces sweet cherry peppers, pickled

● Salt and pepper to taste

● Extra virgin olive oil

● Skewers

PREPARATION:

● Set out the ribeye steaks 30-40 minutes before cooking.

● Season the steaks generously with salt and pepper.

● Preheat your grill to medium-high heat.

● Sear the steaks over direct heat for 3-5 minutes per side, or until desired doneness.

● Let the steaks rest for 15 minutes.

● Cut the steaks into thin slices.

● Combine the steak, cherry peppers, and cheddar cubes on skewers.

● Drizzle with olive oil and serve.

Poblano Patty Melts

Tue, 19 Sep 2023 15:59:12 GMT

POBLANO PATTY MELTS

By Jonathan Jones | JonathanBBQ.com

Try this delicious stacked treat that combines grilled ground beef, caramelized onions, smoky poblano chiles, and muenster cheese. Let’s make Poblano Patty Melts with Cowboy Hardwood Briquets . Check out the video below to see how its made!

Ingredients :

PATTY MELTS (2 servings)

● 1 1/2 pounds ground beef (4 patties)

● 1/2 chopped yellow onion

● 2 poblano chiles

● Salt, pepper, garlic (to taste)

● 4 slices muenster cheese

● 4 tablespoons butter

● Texas Toast

PATTY SAUCE

● 1/3 cup mayo

● 2 tablespoons BBQ sauce

● 1 tablespoon honey mustard

● 1 diced jalapeño

PREPARATION:

● Prep your grill for medium-high heat cooking.

● Roast the poblano chiles over direct heat for about 3 minutes a side. Once the chiles are blackened, remove them and set aside in a bowl covered. Discard the stem, seeds, and outer skin.

● In a cast iron skillet add 2 tablespoons of butter and chopped onion. Cook the onions until browned, then set aside.

● Season your patties with salt, pepper and garlic. Grill the patties to your desired level of doneness.

● Take 2 slices of texas toast and spread a good amount of the patty sauce on them. Next, add 2 patties topped with cheese. Top that with the sauteed onions and some roasted poblano slices.

● Add 2 tablespoons of butter to a cast iron skillet and toast the sandwich on both sides.

● Serve and enjoy!

BBQ Pork Tenderloin

Mon, 11 Sep 2023 18:20:25 GMT

BBQ PORK TENDERLOIN

By Christie Vanover of Girls Can Grill

Christie Vanover, Girls Can Grill pitmaster and Cowboy Charcoal Ambassador, demonstrates how to barbecue pork tenderloin using the 777 method.

Ingredients :

1 pork tenderloin

1/3 cup mayonnaise

2 tsp pork rub

1/4 cup BBQ sauce

PREPARATION:

Using a sharp knife, remove any noticeable silverskin from the pork loin.

Combine the mayonnaise and rub in a bowl.

Smear the mayo mixture over the pork loin.

Heat the grill to high. Place the pork loin on the grill and close the lid. Grill for 7 minutes.

Turn the loin over. Reclose the lid, and grill for another 7 minutes.

Baste with BBQ sauce. Move the loin to an indirect heat zone, and leave the loin in the grill with the lid closed for 5-7 minutes, until the internal temperature of the meat reaches 145 degrees F.

Slice and serve.

Stout Fudge Chocolate Brownies

Mon, 11 Sep 2023 18:19:15 GMT

STOUT CHOCOLATE FUDGE BROWNIES

By Christie Vanover of Girls Can Grill

Watch Girls Can Grill pitmaster, and Cowboy Charcoal Ambassador, Christie Vanover grill these delectable stout and chocolate fudge brownies.

Ingredients :

Brownie Batter

1 stick butter

1/2 cup chocolate chips

1 cup sugar

2 eggs

2 tbsp stout

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp baking powder

Fudge Frosting

8 ounces dark chocolate, chopped

1/2 cup heavy cream

2 tbsp stout

Sea salt

PREPARATION:

Brownies

Heat grill to 350F degrees with an indirect heat zone.

Melt the butter in a saucepot on the grill.

Place the chocolate chips and sugar in a large bowl. Pour the melted butter on top and whisk until the chocolate is melted.

Whisk in the eggs and stout. Fold in the cocoa, flour and baking powder.

Line an eight-inch square baking pan with foil and spray with cooking spray. Pour the batter inside.

Bake in a 350F-degree grill over indirect heat for 25-30 minutes, until a toothpick comes out clean.

Fudge Frosting

Place chocolate in a bowl. Bring cream and stout to a boil in a small sauce pot. Pour the cream and stout over the chocolate. Let it stand for 3 to 5 minutes; gently stir until smooth.

Pour on top of the brownies. Sprinkle with sea salt.

Place the pan in the fridge, until the fudge has hardened. Lift the brownies out of the pan. Peel off the foil. Slice and enjoy.

Caribbean Jerk Chicken Sandwiches

Mon, 11 Sep 2023 18:18:14 GMT

CARIBBEAN JERK CHICKEN SANDWICHES

By Christie Vanover of Girls Can Grill

Watch Girls Can Grill pitmaster, and Cowboy Charcoal Ambassador, Christie Vanover grill and prepare this sweet, smoky, fiery, fruity dish!

Ingredients :

2 chicken breasts

2 teaspoons Jamaican jerk seasoning

Jerk sauce

Brioche buns

Shredded lettuce

Red onion slices

Bleu cheese dressing

Bleu cheese crumbles

PREPARATION:

Cut two large chicken breasts in half. Rub each side of the chicken breasts with Jamaican Jerk seasoning.

Preheat grill to 350F degrees. Place the chicken on the grill and cook for 4-6 minutes. Flip. Baste with jerk sauce. Grill for 4-6 more minutes, or until center reaches 165F degrees.

Top the bottom of the buns with shredded lettuce and sliced red onions. Add a chicken breast and top with bleu cheese dressing and bleu cheese crumbles. Add the top bun.

Flank Steak Tacos

Mon, 11 Sep 2023 18:16:53 GMT

FLANK STEAK TACOS

By Christie Vanover of Girls Can Grill

Watch Christie Vanover, Girls Can Grill pitmaster and Cowboy Charcoal Ambassador, demonstrate how to season and grill flank steak for tacos.

Ingredients :

2 lb flank steak

4 cloves garlic, minced

1 cup soy sauce

1/2 cup red wine vinegar

juice of 4 limes

1 tbsp honey

2 tsp Christie Vanover's Brisket Rub

Small flour tortillas

Taco toppings

PREPARATION:

Mix all of the marinade ingredients in a zip-top bag and marinate the steak in the refrigerator for 1-8 hours.

Heat the grill to high heat (400-425F degrees). Remove the meat from the marinade. Pat dry. Grill for about 5 minutes per side.

Remove from the grill and let rest for 5-10 minutes. Slice the beef against grain.

Serve with tortillas and your favorite taco toppings.

Chuck Burnt Ends Sandwich

Mon, 11 Sep 2023 18:11:24 GMT

CHUCK BURNT ENDS SANDWICH

By Jonathan Jones | JonathanBBQ.com

These burnt end sandwiches made with chuck roast are bursting with flavor and cook in a fraction of the time that brisket does. We smoked them low and slow with Cowboy Hardwood Briquets until they were fall-apart tender. Topped with pickled red onions and jalapeños for a truly epic sandwich. Watch below for the step by step recipe!

Ingredients :

● 4 pound chuck roast

● 1 tablespoon avocado oil

● 1/2 tablespoon salt

● 1/2 tablespoon coarse black pepper

● 1 teaspoon onion powder

● 1 teaspoon garlic powder

● 1 teaspoon paprika

● 1 teaspoon ground coriander

● Favorite BBQ sauce

● 1/2 cup beef broth

● Butter

● Honey

● 4 buns

● Pickled red onion

● Jalapeños (optional)

PREPARATION:

● Set your smoker up to run between 250-275 degrees.

● Slice the chuck roast into 1 inch cubes.

● Season the chuck roast cubes with your favorite beef rub.

● Add the cubes to a wire rack and place on the smoker.

● When the burnt ends reach an internal temp of 175 degrees, wrap them in an aluminum tray/foil with honey and a few slices of butter.

● Put them back on the smoker until they reach 200 degrees and tender.

● Open the foil, add your favorite bbq sauce, and mix everything around.

● Allow the sauce to “tack up” for another 15-30 minutes.

● Serve the burnt ends on a bun topped with pickled red onions and jalapeños. medium-high heat for 6-7 minutes per side.

Grilled Crawfish Boil

Sat, 09 Sep 2023 23:58:15 GMT

GRILLED CRAWFISH BOIL

By Christie Vanover of Girls Can Grill

Watch Girls Can Grill pitmaster, and Cowboy Charcoal Ambassador, Christie Vanover prepare this delicious crawfish boil on the grill. This dish is made in layers. The potatoes take the longest to cook, so they go on the grill first. Then, you add other ingredients.

Ingredients :

5 red potatoes, halved

2 tbsp olive oil, divided

1 tbsp Cajun seasoning, divided

2 corn cobs, cut into 2-inch pieces

1 rope andouille sausage, cut into 2-inch pieces

2 lbs frozen pre-cooked whole crawfish, thawed

4 tbsp butter, melted

Fresh parsley

Lemon wedges

PREPARATION:

Heat grill to 375-400F degrees with a direct heat zone.

Season the potatoes with olive oil and Cajun seasoning. Place on the grill over direct heat, cut side down. Cook for 15 minutes. Flip.

After the potatoes have been on the grill for 15 minutes, season corn pieces with oil and Cajun seasoning. Add the seasoned corn, sausage pieces and crawfish to the grill with the potatoes. Cook for 15 minutes, turning occasionally.

Layer a table with paper. Add everything from the grill to the paper. Drizzle with melted butter, fresh parsley and lemon wedges.

Notes:

If you purchase frozen crawfish, it will most likely already be cooked and seasoned. Place the bag in a bowl in the refrigerator for 4 hours to thaw. Then, add them to the grill to reheat.

Stuffed Swiss Mushroom Burgers

Sat, 09 Sep 2023 23:53:59 GMT

STUFFED SWISS AND MUSHROOM BURGERS

There are endless ways to top and dress up burgers to cater to everyone's tastebuds! Next time you’re firing up the grill on a sunny day, try out our Stuffed Swiss and Mushroom Burgers. Expert tip: add bacon for extra mouth-watering goodness!

Ingredients :

Yields: 6
Cook: mins
Prep: 5 mins

1 1/2 pounds lean ground beef
2 cups sliced mushrooms
1/4 cup white onion, finely chopped
1/3 cup swiss cheese, shredded
6 hamburger buns
1 tablespoon butter
Salt and pepper to taste
Condiments of your choice
Optional: 6 slices of bacon
Optional: Spinach or iceberg lettuce

PREPARATION:

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

Place medium sized skillet on grill and melt butter. Add mushrooms and onion. Cook and stir for about 5 minutes until mushrooms have softened. Let cool

In a medium bowl, mix together ground beef, salt and pepper

Measure twelve 1/4 cup portions of beef and shape them into 4-inch round patties. Place 1 tablespoon of both mushrooms and cheese into the center of six of the patties. Place remaining six patties on top, pinching the edges to seal the filling

Place patties on grill over medium heat for 4-6 minutes per side, or until they are cooked through. For medium, burgers will reach internal temperature of 160 degrees farenheit

Place buns on grill for about a minute to lightly toast the edges

Remove from grill and let cool

Garnish with desired toppings and enjoy!

Grilled Red Snapper with Arugula Salad

Thu, 01 Jun 2023 22:31:19 GMT

GRILLED RED SNAPPER WITH ARUGULA SALAD

By Jonathan Jones | JonathanBBQ.com

This recipe features smoky grilled red snapper paired with a fresh & simple lemon arugula salad. Join us and follow along as we grill up this fun and easy meal using Cowboy Hardwood Briquets . Watch how its made down below.

Ingredients :

3 pound whole red snapper
1 lemon
1 bunch fresh thyme
3 teaspoons avocado oil
2 cups arugula
1/4 cup extra virgin olive oil
1/2 lemon (juiced)
Salt & pepper to taste
Shaved parmesan

PREPARATION:

GRILLED RED SNAPPER (12-14 minutes)

● Stuff the fish with thyme and slices of lemon.

● Coat the red snapper with avocado oil, salt and pepper.

● Grill over medium-high heat for 6-7 minutes per side.

ARUGULA SALAD (5 minutes)

● In a bowl combine the arugula, olive oil and lemon juice.

● Sprinkle in some salt and pepper.

● Toss everything together and top with shaved parmesan.

*For style points, serve the rested fish on top of a bed of your arugula salad!

Pinwheel Skirt Steak

Tue, 18 Apr 2023 18:59:38 GMT

PINWHEEL SKIRT STEAK

Recipe by Derek Wolf of Over the Fire Cooking

This recipe is made with delicious steak, blue cheese and spinach all rolled together into one amazing dish! Learn how to cook a steak in a cast iron skillet. Cook this savory rolled meat over some hot Cowboy Charcoal at your next campfire. Sear it using your favorite cast iron pan plus butter to get an amazing crust.

Ingredients :

Yields: 2-3
Cook: 6-8 mins
Prep: 15 mins

• 1 whole skirt steak (cut in half)
• 1 cup of spinach
• 1/2 cup of blue cheese crumbles
• 2 tablespoons of garlic powder
• 2 tablespoons of unsalted butter
• Salt & Pepper (season to preference)

PREPARATION:

• Using Cowboy Hardwood Lump Charcoal , light fire and let burn for 15-20 minutes. Once charcoal is white hot, evenly disperse around grill
• About 10-15 minutes before cooking, place a cast iron skillet over fire to preheat
• Take both halves of the skirt steak and season with salt, pepper and garlic powder
• Place a layer of spinach on top of steaks (stay inside about 1/4in of the edge of the steak). Then layer with blue cheese crumbles
• Roll steak on top of the filling and then tie around steak with twine to prevent it from unrolling. Make sure to tie with two pieces of twine
• Cut rolled steak in half, making sure there is twine to prevent it from unrolling. Steak should be 2-3 inches thick like a Filet Mignon
• Add some unsalted butter to cast iron and let melt. Place steaks on skillet and let cook for about 6-8 minutes per side or until internal temperature is at 130F (medium rare).
• Let steaks rest for 5-10 minutes. Serve and enjoy!

Wood Plank Lobster Tails

Tue, 18 Apr 2023 16:52:25 GMT

WOOD PLANK LOBSTER TAILS

By Derek Wolf of Over the Fire Cooking

This recipe only takes 20-30 minutes from start to finish. The garlic butter that is put on the tails is easy to make and calls for simple ingredients. So get that grill ready because these lobster tails will rock your world.

Ingredients :

Yields: 2
Cook: mins
Prep: 20 mins

Equipment needed: Enclosed grill, Cowboy Charcoal, Western Wood Planks, Cowboy Cherry Wood Chips, tongs, shears, and a cutting board.

2 lobster tails
2 tablespoons of butter
1 tablespoon of onion powder
1 tablespoon of sea salt
2 cloves garlic, minced
1 lemon, halved
Optional: bundle of asparagus

PREPARATION:

First, soak the Western Wood Plank in water for 1 hour

Second, you will need to butterfly the lobster tail. Once that is finished, melt the butter, onion powder, sea salt, and garlic cloves in a bowl and spread over the lobster meat. Finally, squeeze one half of the lemon on top for added flavor.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling. Place a handful of Cowboy Cherry Wood Chips on the fire for added flavor

Place the lobster tails and veggies on the soaked wood plank and place on the grill for 10-12 minutes. Cook until the lobster meat is completely white

Take the lobsters off the grill and let cool.

Serve and enjoy

Raspberry Chipotle Chicken Wings

Sat, 15 Apr 2023 14:27:34 GMT

Raspberry Chipotle Chicken Wings

By Jonathan Jones | JonathanBBQ.com

Fire up your grill and try these mouth-watering Raspberry Chipotle Chicken Wings! Watch @Jonathan.BBQ smoke & grill these using Cowboy Hardwood Briquets !

Ingredients :

THE WINGS

2 lbs of party wings
2 tablespoons of your favorite chicken rub/seasoning
1 tablespoon chipotle powder
Avocado oil

THE SAUCE

1 tablespoon avocado oil
1/2 chopped onion
1 tablespoon chipotle powder
4 cups raspberries
2 tablespoons balsamic vinegar
3 tablespoons brown sugar

PREPARATION:

● Fire up your grill and set up a 2-zone fire using Cowboy Charcoal (medium-high heat).

● Toss the chicken wings in avocado oil and season with your favorite poultry rub/seasoning.

● When your grill is up to temp, cook the wings over indirect heat for about 15-20 minutes.

● Flip the wings over and continue to cook until they reach 165 degrees internally (about 20 additional minutes).

● In a medium sized saucepan or skillet, combine all the sauce ingredients and cook over medium-high heat. This should reduce down into a sauce after about 5-7 minutes.

● Blend the sauce using an immersion blender or regular blender.

● Coat each wing with the sauce and place them back on the grill for 5-10 additional minutes.

● Remove the wings, garnish with parsley, and enjoy!

Roasted Beet Salad

Thu, 13 Apr 2023 23:08:47 GMT

ROASTED BEET SALAD

By Christie Vanover of Girls Can Grill

Watch Girls Can Grill pitmaster, and Cowboy Charcoal Ambassador, Christie Vanover roast beets over a live fire for a perfect roasted beet salad.

Ingredients :

For the Beets:

2 golden beets

2 red beets

1 tbsp olive oil

Pinch kosher salt

Pinch black pepper

Goat Cheese Spread:

8 oz goat cheese

1/4 cup Greek yogurt

1 tbsp olive oil

2 cloves garlic, grated

1 tbsp fresh basil, chopped

Kosher salt and black pepper to taste

Finishing Touches:

1 cup arugula

1/2 cup toasted walnuts

2 tsp olive oil

Sea salt and black pepper

PREPARATION:

Remove the greens from the beets. Slice off the root stem on the bottom. Wash the beets and dry with a paper towel. Rub the beets with olive oil, salt and pepper.

Heat the grill to 375-400F degrees using Cowboy Charcoal Hardwood Briquets with an indirect heat zone. Grill at 375-400F degrees over direct heat for 1 hour to 205-210F degrees, turning occasionally.

While the beets are grilling, mix the goat cheese, Greek yogurt, olive oil, garlic and basil. Season with salt and pepper to taste. Chill.

Wearing a pair of food-safe gloves, remove the skins from the beets. Slice the peeled beets into wedges.

Smear the goat cheese spread onto a plate. Layer on grilled beet wedges, arugula and toasted walnuts. Drizzle with olive oil and season with sea salt and black pepper.

NOTES:

Fresh garlic can have a bit of a bite. If you prefer a more subtle garlic flavor, use roasted garlic cloves.

If you roast them on a pellet grill, use Cowboy Charcoal Pellets and set the grill to 400F degrees.

Bacon Nuts

Thu, 13 Apr 2023 23:06:32 GMT

BACON NUTS

By Christie Vanover of Girls Can Grill

Watch Girls Can Grill pitmaster, and Cowboy Charcoal Ambassador, Christie Vanover grill and smoke nuts with bacon for a smoky, salty snack.

Ingredients :

1/2 cup brown sugar

1 tbsp chili powder

2 tbsp mustard

5 slices bacon, chopped

4 cups mixed nuts

1/2 tsp kosher salt

PREPARATION:

Mix all the ingredients in a large bowl.

Spread the mixture onto a foil-lined pan.

Cook in a 400F-degree grill over indirect heat for 15-20 minutes, stirring occasionally. Remove from grill and spread onto a sheet of wax paper to cool.

Serve in muffin liners.

Grilled Piña Colada on the Rocks

Thu, 13 Apr 2023 21:14:51 GMT

GRILLED PIÑA COLADA ON THE ROCKS

By Christie Vanover of Girls Can Grill

Watch the video of Christie Vanover, Girls Can Grill pitmaster and Cowboy Charcoal Ambassador, demonstrate how to prepare this tasty grilled piña colada.

Ingredients :

Yield 16 cocktails

1 pineapple, sliced

2 cups vodka

2 cups coconut rum

Ice

2 cups coconut milk

PREPARATION:

Trim the pineapple by removing the top, bottom and skin from the sides. Use your knife to remove any large brown woody spots, as well. Discard the trimmings.

Slice the pineapple into half-inch rings, and slice those into halves. There is need to core the pieces.

Place the sliced pineapple in a 68-ounce jar. Add vodka and rum. Make sure the pineapple is completely covered. Store at room temperature for one week.

Remove the pineapple from the alcohol, saving the alcohol.

Grill the slices of pineapple over medium-high heat for 3-5 minutes per side, until charred.

Dice the grilled pineapple, discarding the core. Place a few pieces in a rocks glass. Muddle. Top with ice.

For each cocktail, place 2 ounces pineapple infused liquor and 1 ounce coconut milk in a shaker with ice. Shake 30 times.

Strain into the glass. Garnish with grilled pineapple, a cherry and an umbrella.

Grilled Cowboy Donuts

Thu, 16 Feb 2023 22:28:35 GMT

GRILLED COWBOY DONUTS

The Cowboy way to grill donuts from scratch. This recipe borrows from the old fashioned frontier donuts known as bear signs. Of course, you can opt for pre-made glazed donuts, dusted with cinnamon and sugar and grilled until puffy and caramelized on each side. This recipe offers the scratch-made instructions.

Ingredients :

• 1 cup buttermilk
• 2 eggs, lightly beaten
• 1 cup granulated sugar
• 1/3 cup butter or margarine, melted
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 4 cups flour
• 1/4 cup coconut milk
• Powdered sugar for garnish
• Coconut oil for oiling grill grates

PREPARATION:

• In a large bowl, mix buttermilk, melted butter sugar and eggs until well blended. Be sure to add the eggs last to prevent the melted butter from scrambling them.
• In a second bowl, combine baking powder, salt, cinnamon and flour
.• Slowly add the dry ingredients to the bowl with the wet ingredients and mix until well blended. The mix should be stiff enough to hold a spoon upright – if your dough is too thin, add more flour
.• Knead dough lightly for a minute or so, and then place onto a floured board or counter top
.• Using a floured rolling pin, roll out to about 1/4 inch
.• Use a small glass or biscuit cutter to cut dough into uniform circles. A small bottle lid works perfectly to create the center hole
.• Allow the cut dough to rest for 5 minutes
.• While dough is resting, pour 1 inch of oil in a large skillet and heat to 375 degrees Fahrenheit
.• Test the oil by dropping in one of the holes or a dough scrap. The oil is hot enough when the dough crisps up in about 1 minute
.• Slide the circles into the frying pan and brown both sides
.• Drain fried donuts on a plate covered with paper towels
.• While still warm, brush donuts with coconut milk and sprinkle with cinnamon sugar
.• Place the donuts over hot grill grates which are well-oiled with coconut oil or another mild flavored oil
.• Grill until puffy or grill marks appear
.• Sprinkle with powdered sugar and serve warm

Western Kentucky BBQ Sauce

Thu, 16 Feb 2023 00:00:28 GMT

WESTERN KENTUCKY BBQ SAUCE

This dip is great as both a basting sauce and serving sauce for any smoked meat, and the combination of wood smoke and the muscle meat make for delicious BBQ. Western Kentucky specializes in slow smoked mutton, a tender sheep that is traditionally served with a savory Worcestershire-based dip that contains vinegar and spices.

Ingredients :

• 1 five-pound piece of mutton
• 2 cups water
• 1/2 cup Worcestershire sauce
• 1/2 cup vinegar
• 2 tablespoons brown sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon allspice
• 1/4 teaspoon garlic, diced
• 1/4 teaspoon onion salt
• 1 teaspoon black pepper
• 1 teaspoon salt

PREPARATION:

•Remove and dispose of exterior fat and silver skin found underneath the mutton
• Fill half of grill with Cowboy Hardwood Lump Charcoal and light
• In a small bowl, combine allspice, garlic, onion salt, black pepper and salt
• Combine water, Worcestershire sauce, vinegar, brown sugar, and lemon juice in a large saucepan, whisking to combine
• Add dry ingredients to saucepan and mix until combined
• Place saucepan over medium heat and simmer for 20 minutes, stirring occasionally
• Remove sauce from heat and allow to cool for several minutes
• Once grill is hot and coals have ashed over, add the wood chips to the hot coals
• Place mutton over indirect heat
• Cover grill and allow mutton to cook for 4 hours, adding lump and soaked wood chips as needed, until tender
• Using a basting brush, coat mutton with thick layer of mixture every hour, ensuring that you leave enough for dipping during the meal
• Transfer the grilled mutton to a cutting board and let rest for 10 minutes
• Thinly slice the mutton off the bone in 1/8 to 1/4 inch slices
• Serve remaining sauce in bowl as a dipping sauce for individual pieces and enjoy!

Eastern North Carolina Sauce

Wed, 15 Feb 2023 23:53:21 GMT

EASTERN NORTH CAROLINA SAUCE

Eastern North Carolina barbecue is known for roasting a whole hog paired with a thin, spicy vinegar sauce. When added to the meat, the natural pork flavor is enhanced to create a juicer, flavorful meat.

Ingredients :

• 1 cup white vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon red pepper flakes
• 1 teaspoon cayenne pepper
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 teaspoon black pepper

PREPARATION:

• In a medium saucepan, combine vinegar, brown sugar, pepper, hot sauce, salt and pepper
• Whisk until sugar and salt have dissolved, then remove from heat
• Let sauce cool then pour into a glass jar or vinegar-style bottle
• Allow ingredients to sit for at least 12 hours to allow the flavors to blend
• Shake occasionally, and store for up to 2 months in the fridge
• Use as a basting and finishing sauce alongside your grilled hog and enjoy!

Whether you’re a fan of Eastern or Western style, we suggest pairing your favorite sauce with this whole hog recipe from the experts with the Whole Hog Barbecue series, for the perfect pig pickin’!

Arkansas Chocolate Gravy

Wed, 15 Feb 2023 23:46:43 GMT

ARKANSAS CHOCOLATE GRAVY

The Ozark Mountain region claims the origin of Arkansas chocolate gravy.

Try Cowboy's take on this recipe for chocolate gravy, Arkansas style two ways: grilled biscuits & chocolate gravy and grilled chicken & chocolate gravy.

Ingredients :

Cowboy Grilled Biscuits & Chocolate Gravy
Serves 6

Ingredients:
• 1 cup sugar
• 3 1/2 tablespoons cocoa powder
• 3 tablespoons self-rising flour
• 1 1/2 cups whole milk
• 1 tablespoon butter
• 1 can refrigerated biscuit dough
• Extra butter for biscuits

Grilled Chicken & Chocolate Gravy The Cowboy Way
Serves 6

Ingredients:
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small yellow onion, minced
• 1 ounce semisweet chocolate, chopped
• 1 1/2 cups ketchup
• 1/3 cup packed brown sugar
• 1/4 cup brewed coffee
• 2 tablespoons clover honey
• 2 tablespoons cider vinegar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoons Worcestershire sauce
• 2 teaspoons dry mustard
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 3 pounds of boned chicken breast

PREPARATION:

Cowboy Grilled Biscuits & Chocolate Gravy

• Prepare grill with Cowboy Hardwood Lump Charcoal – ensure grill grates are clean, as the biscuits will easily absorb any leftover stuck foods.
• Mix the sugar, cocoa powder and flour together until smooth and well-combined.
• Stir in milk.
• Melt the butter in large sauté pan.
• Over medium heat, slowly add small batches of the flour mixture, making sure to stir continually until it thickens.
• When gravy is to desired thickness, remove from heat.
• Oil the grill grates and place biscuits on the grates until they become golden brown and puffy.
• Remove hot biscuits, plate and pour on chocolate gravy – serve and enjoy!

Grilled Chicken & Chocolate Gravy The Cowboy Way
• Melt butter in a medium size saucepan over medium heat.
• Add garlic and onion, cooking until soft (about 4 to 6 minutes)
• Add in chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander and cayenne.
• Stir occasionally over medium heat, until thickened (about 3 minutes)
• Remove from heat and pour into large, shallow glass dish
• Submerge chicken breasts in the sauce in glass dish, cover and refrigerate for at least 4 hours.
• Prepare grill with Cowboy Charcoal and remove chicken from marinade.
• Place chicken on hot grill and cooking until done (about 10 minutes on each side)
• Once cooked, remove from heat and place on serving dish. Serve and enjoy!

Grilled Korean BBQ Short Ribs

Wed, 15 Feb 2023 23:30:34 GMT

grilled korean bbq short ribs

Recipe by Derek Wolf of Over The Fire Cooking

Short ribs are full of amazing flavor from all of the fat that is intertwined between the bones. It is important to marinate them for a long period of time so they soak up all of the additional flavor and breaks down the fat. It makes for the perfect quick meal after work. Let them marinate while you are gone and they’ll be ready to grill when you get home!

Ingredients :

Yields: 2
Cook: mins
Prep: 15 mins

Equipment needed: Cowboy Charcoal, grill, tongs, knife and a cutting board

Short Rib Ingredients:

4 flanken short ribs, 1/2 inch thick
1 bowl or bag of beef marinade
Handful of sliced green onions
1 tablespoon of sea salt

Beef Marinade Ingredients:

1 cup soy sauce
1 cup water
1/4 cup brown sugar
1/2 white onion, diced
3 tablespoons white vinegar
2 tablespoons sesame oil
2 tablespoons black pepper
2 tablespoons garlic, minced
1 tablespoon onion powder
1 tablespoon red chili flakes
1 tablespoon sea salt

PREPARATION:

In a bowl or plastic bag, mix all the ingredients for the Beef Marinade above. Make sure to stir in the brown sugar last and slowly so that it evenly dissolves

Season the flanked short ribs with a little bit of sea salt. Put beef in the marinade. Mix it around for an even coating, cover it, and place in the refrigerator for 4-8 hours (you can do up to 24 hours – the longer the better)

About 15 minutes before cooking, pull beef out of the refrigerator and take out of marinade. Let come to room temperature.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling

Grill the short ribs for about 4-5 minutes per side. Pull off and let rest for 5 minutes once done

Sprinkle some sliced green onions on top as a garnish

Serve and enjoy!

Zesty Mesquite Chicken

Wed, 15 Feb 2023 23:20:48 GMT

ZESTY MESQUITE CHICKEN

Smoked over fire for over an hour, the outside layer is both crispy and tender all at the same time. This recipe is cooked with a half chicken so you get an amazing plethora of dark and light meat. Smoked over fire for over an hour, the outside layer is both crispy and tender all at the same time.

Ingredients :

Yields: 2-3
Cook: 1 hours 1 mins
Prep: 10 mins

Equipment needed: Enclosed grill, Cowboy Charcoal, Cowboy Mesquite Wood Chunks, tongs and a cutting board

1 half chicken
2 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili flakes
1 tablespoon oregano
Olive oil

PREPARATION:

When chicken is room temperature, lather with olive oil on both sides. Season thoroughly with all seasonings listed above

Once the grill is medium-low heat (225F), place the chicken on the opposite side of the fire for indirect grilling. Cover the grill and let cook for 1 hour and 30 minutes or until internal temp is 165F

Serve & enjoy!

Flank Steak Fajitas

Wed, 15 Feb 2023 23:00:32 GMT

FLANK STEAK FAJITAS

By Derek Wolf of Over the Fire Cooking

While most people use skirt steak for fajitas, we recommend you switch it up with this recipe. Flank steak is such a tender cut but sometimes is over looked. It is thicker than skirt steak which means it takes longer to cook, but it does not lack in flavor! Learn how to cook a steak in a cast iron skillet.

Ingredients :

Yields: 2-3
Prep: 25 mins

1 flank steak (around 2 pounds)
1 green bell pepper, sliced
1 yellow onion, sliced
4 cloves of garlic, minced
2 tablespoons ancho chili powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons sea salt
2 tablespoons olive oil
1 lime, cut in half
Optional:
Tortillas
Cilantro
Sour Cream
Hot Sauce

PREPARATION:

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, disperse evenly for direct grilling. Optional: For a more intense flavor, add some hickory or apple wood chunks to the top of the charcoal.

Season flank steak with minced garlic, ancho chili powder, onion powder, black pepper, and sea salt

Place flank steak on top of coals for 5 minutes a side or until internal temperature is 125F. When fully cooked, pull steak off and let rest for 10 minutes

When steak is off, place cast iron skillet onto coals and let preheat for 5 minutes. Then season skillet with olive oil (being very careful) and cook bell peppers and onions in skillet until they begin to brown

When steak is fully rested, slice against the grain and place inside skillet. Let the veggies soak up the juices for a couple minutes.

Pull sizzling skillet off fire and serve! Add some cilantro, sour cream and hot sauce into a corn tortilla for a fajita taco!

Caveman Tomahawk Pork Chops

Wed, 15 Feb 2023 22:50:02 GMT

CAVEMAN TOMAHAWK PORK CHOPS

By Derek Wolf of Over the Fire Cooking

Tomahawk pork chops are pork chops with the bone still on! They are delicious and full of flavor. They are also perfect for cooking on the coals because they can withstand the heat and create an amazing crust. Overall, it is a fun switch up to normal cooking on coals.

Ingredients :

Yields: 2
Cook: mins
Prep: 10 mins

Equipment Needed: Cowboy Charcoal , tongs, cutting board, knife

Ingredients:

2 tomahawk pork chops
1 tablespoon of mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon sea salt

PREPARATION:

When the pork chops are at room temperature, lather in mustard to help the other spices stick. Season the pork chops with all the additionally spices above. (Optional) Add some tin foil to the bone of the meat if you do not want it to burn

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling

Cooking temp for pork: Place pork chops on top and let cook for 10 min per side or until internal temperature is 170F. Once cooked, dust it off and place on a cutting board to rest for 2 minutes

Serve and enjoy!

Smoked BBQ Pork Belly

Wed, 15 Feb 2023 22:37:57 GMT

SMOKED BBQ PORK BELLY

Recipe by Derek Wolf of Over the Fire Cooking

If you love BBQ, there's no doubt that this recipe will ignite your taste buds. Start off by marinating the pork belly in barbecue sauce for over four hours to allow the tangy and sweet flavors to seep into the meat. Then, smoke this bad boy over some hot Cowboy Charcoal for a couple of hours. You'll be left with glorious sweet, smoked meat. Enjoy!

Ingredients :

Yields: 4
Cook: 2 hours
Prep: 5 mins

Equipment Needed: Cowboy Charcoal, tongs, and a smoker

4 1 1/2 inch sliced of pork belly
1 Bottle of Cowboy Range Style BBQ Sauce .
A pinch of salt

PREPARATION:

Season the pork belly with a pinch of salt. In a bag, place the pork belly and half a bottle of Cowboy Range Style BBQ Sauce . Place bag in fridge, and let marinate for at least four hours.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side for indirect grilling.

Once smoker is around 225F, place pork belly in grill and let smoke for 2 hours. Make sure to maintain heat throughout cook. Add a couple chunks of hickory for added flavor!

When meat reaches an internal temp of 160F, pull off and enjoy! For some more flavor, sear the pork over direct heat for about 20 seconds per side once you pull it off the smoker.

Let cool, serve and enjoy!

Spicy BBQ Ribs

Wed, 15 Feb 2023 22:20:11 GMT

SPICY BBQ RIBS

Recipe by Derek Wolf of Over the Fire Cooking

Nothing can beat some good ribs on the grill! Make sure to give yourself enough time to cook these as they take around 6-7 hours, but it's worth it. The flavor is perfect, as they are sweet and spicy all at the same time. A perfect meal to serve up for all of your friends!

Ingredients :

Yields: 2-3
Cook: 6 hours
Prep: 20 mins

2 racks of St. Louis Baby Back Ribs (silver skin & lining removed)
1 bottle of Cowboy Prairie Fire BBQ Sauce
1 1/2 cup apple juice
1/2 cup brown sugar
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
2 tablespoons cumin
2 tablespoons black pepper
2 tablespoons sea salt
1 tablespoon red chili flakes
1 tablespoon cayenne powder
Olive oil

PREPARATION:

In a bowl, mix the brown sugar, chili powder, garlic powder, onion powder, smoked paprika, cumin, black pepper, sea salt, red chili flakes & cayenne powder thoroughly

Take the 2 rack of ribs and generously lather olive oil on both sides. Then, cover with the spices that you mixed above

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or apple wood chips to the top of the charcoal

Place ribs on the opposite side of the charcoal for 3 hours. Make sure to only check a couple of times as when the lid is up the meat is not cooking

Pull ribs off and place in 2 layers of tin foil. Pour in the apple juice, wrap the tin foil and place the ribs back on the grill, indirectly, for 2 more hours

Finally, pull the ribs off the grill, remove tin foil and baste them in the Cowboy Prairie Fire BBQ Sauce . Place ribs back on the grill for another hour. Add more BBQ sauce as needed. Make sure to also keep adding charcoal & smoking chips as needed

Pull the ribs off the grill, serve & enjoy!

Bourbon & Bacon Filet Mignon

Wed, 15 Feb 2023 22:00:24 GMT

BOURBON & BACON FILET MIGNON

Recipe by Derek Wolf of Over the Fire Cooking

The perfect meal for a date night at home, to celebrate with, or just to treat yourself to an amazing grilled meal! Enjoy.

Ingredients :

Yields: 2
Cook: mins
Prep: 15 mins

2 filet mignon’s
2 pieces of bacon
1 cup of bourbon
1 cup of sliced mushrooms
1/4 cup of light brown sugar
2 cloves of garlic, minced
2 tablespoon of lemon juice
1 tablespoon of cinnamon
1/2 stick of butter
Salt & pepper to taste
2 toothpicks (if necessary)

PREPARATION:

In a bowl, mix the bourbon, brown sugar, garlic cloves, lemon juice, plus salt & pepper to taste. Stir thoroughly and place to the side

Next, wrap steaks with bacon and use toothpicks to keep in place if necessary. Season with salt, pepper & cinnamon

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling. Optional: For a more intense flavor, add some hickory or apple wood chunks to the top of the charcoal

Set cast iron pan over fire about 2 minutes before cooking in order to heat up evenly. When pre-heated, add butter to pan and let melt. Once melted, add the bourbon mixture to the pan and let simmer for 8-10 minutes or until it starts to thicken. Occasionally stir mixture, and pull off fire if it starts to blacken!

Add mushrooms to skillet once the bourbon mixture has thickened and stir for 2 minutes. Push mushrooms to one side and place steaks in the skillet. Let steaks cook for 7-8 minutes per side or until internal temperature is at 125F (medium-rare). Make sure bacon is cooked thoroughly as well

Pull steaks & mushrooms off grill and let rest for 10 minutes

Serve & enjoy!

BBQ Ranch Chicken

Wed, 15 Feb 2023 21:50:19 GMT

BBQ RANCH CHICKEN

Recipe by Derek Wolf of Over the Fire Cooking

Marinated in BBQ sauce and ranch dressing, these chicken breasts are smoky and sweet with a little bit of spice. For some, cooking chicken seems intimidating since it can be easy to make them too dry. The trick here is marinating. The chicken will absorb the flavor from the sauces and become juicier and easier to cook. Sear them on some hot grill grates and you will have perfect grill marks! This is a great meal for the whole family.

Ingredients :

Yields: 2-3
Cook: mins
Prep: 4 hours 15 mins

2-3 boneless chicken breasts
1 cup of Cowboy Smokehouse BBQ Sauce
1 cup of Ranch Dressing
1 tablespoon of red chili flakes
Salt & pepper to taste

PREPARATION:

In a disposable bag, place the chicken, BBQ sauce, and ranch dressing. Place in fridge and let marinate for 4 hours.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, disperse evenly for direct grilling

Optional: For a more intense flavor, add some hickory or apple wood chunks to the top of the charcoal

Pull chicken out 20 min before cooking in order to bring to room temperature

Season chicken with red chili flakes, salt & pepper.

Place chicken on grill for 8-10 min. per side or until internal temperature is 165F.

Serve and enjoy!

Inside Out Brat Fatty with Brown Ale Mustard Glaze

Wed, 15 Feb 2023 21:41:46 GMT

INSIDE OUT BRAT FATTY WITH BROWN ALE MUSTARD GLAZE

Check out this Inside Out Brat Fatty with Brown Ale Mustard Glaze from our Cowboy Charcoal Ambassador, Amy Overbey, from Team Meat Coma.

Throw it on the grill and feed a whole crowd!

Ingredients :

Yields: 10-12
Cook: 2 hours 2 mins
Prep: 25 mins

• 1 pound package of bratwursts, casings removed
• 12 slices of bacon
• 2 soft pretzels
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 large onion, large diced
• 2 tablespoons salted butter
• Kosher salt to taste
• 12 ounces brown ale
• 1/2 cup brown sugar
• 2 Tablespoons spicy brown deli mustard

PREPARATION:

Stuffing and Fatty Directions:
• Soak Cowboy Natural Apple Wood Chips in water for at least 30 minutes
• Fill half of grill with Cowboy Hardwood Lump Charcoal and light
• Cube soft pretzels and lay flat on a baking sheet. Place in a 350* oven for 10 minutes to dry
• Place diced onion in an aluminum half pan with 2 tablespoons of butter, lightly salt
• Place aluminum pan over direct heat on the grill grate and sauté onions until almost translucent. Add 9.5 ounces brown ale (reserve the remaining beer for glaze) and cook until liquid is mostly cooked off. Remove from grill
• In a medium size bowl combine pretzel cubes, onion/beer mixture, parsley and salt to taste. Mix until all pretzel cubes are evenly coated
• Lay out plastic wrap on counter and create a 6-piece by 6-piece bacon weave
• Remove bratwursts from their casing and place in a gallon size freezer bag
• Using your hands, press and smooth the sausage out to fill the bag width wise and 2 inches from the zipper length wise
• Cut the bag down both sides. Flip over and place the flattened bratwurst onto the center of the bacon weave
• Place the pretzel stuffing in the center leaving room at both ends
• Using the plastic wrap, carefully roll the bacon and bratwurst to enclose the stuffing within
• Pinch the edges of the sausage together and fold the bacon on each end over to seal the stuffing inside the Fatty
• Place the Fatty (seam side down) over indirect heat on the grill grate (300*)
• Smoke for 1.5-2.5 hours or until internal temp reaches 160*

Glaze Directions:
• In a small bowl whisk together remaining brown ale, mustard and brown sugar
• Once Fatty reaches 150* begin brushing the top and sides periodically with glaze to evenly coat and set the glaze
• Slice Fatty and enjoy!

Charred Bison Ribeye

Wed, 15 Feb 2023 21:28:52 GMT

CHARRED BISON RIBEYE

By Derek Wolf of Over the Fire Cooking

Bison is a hearty and gamey meat that is perfect for those that love the taste of beef without the fat. Plus, a bison ribeye is cooked exactly like a steak. Seasoned with seven different spices, bison is a tender meat that easily absorbs all of the delicious flavors. Be careful as you’re cooking to watch the internal temperature of the meat closely. Bison has less fat than most meats so it will cook faster than expected. Enjoy!

Ingredients :

Yields: 1
Cook: mins
Prep: 10 mins

1 12-16 ounce bison ribeye
2 teaspoons of garlic salt
2 teaspoons of black pepper
1 teaspoon of onion powder
1 teaspoon of basil leaves
1 teaspoon of thyme
1 teaspoon of rosemary
1 teaspoon of cumin
Olive oil

PREPARATION:

Equipment needed: Cowboy Charcoal, tongs, a knife and a cutting board.

Once the Bison is at room temperature, drizzle a little olive oil on top and season with all the spices above. Make sure to season thoroughly!
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
Place ribeye over fire and let grill for 7-8 minutes per side or until the internal temperature is 120F (medium-rare) or 130F (medium). Keep a close eye on the steaks as they have less fat than beef and will cook faster! Once done, pull steak off grill and let rest for 10 minutes
Slice, serve & enjoy!

Fall Festive Chili

Wed, 15 Feb 2023 21:08:11 GMT

FALL FESTIVE CHILI

Recipe by Derek Wolf of Over the Fire Cooking

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!

Ingredients :

Yields: 4-8
Cook: 2 hours
Prep: 20 mins

1 pound of ground beef
1 pound of ground Italian sausage
1 large bell pepper, chopped
1 red onion, chopped
1 jalapeno, 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

PREPARATION:

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 Dijon Pork Chops

Wed, 15 Feb 2023 20:42:29 GMT

GRILLED DIJON PORK CHOPS

Recipe by Derek Wolf of Over the Fire Cooking

Smoky and tangy, try this delicious grilled pork recipe from Derek Wolf at Over the Fire Cooking. Lather the pork in Dijon mustard and other spices, let marinate for 2 hours, then easily grill these over the fire. Get an interesting and different flavor on the grill that is easy to make for the whole family.

Ingredients :

Yields: 3-4
Cook: mins
Prep: 25 mins

3-4 bone in pork chop
1/2 cup dijon mustard
1/4 cup plain greek yogurt
4 tablespoons of smoked paprika
4 tablespoons of cumin
4 tablespoons of garlic powder
2 tablespoons of fresh peppercorns
Dash of chopped parsley
Salt (to taste)

PREPARATION:

In a bowl, mix the Dijon mustard, yogurt, smoked paprika, cumin, garlic powder and salt thoroughly

Pour Dijon mixture over pork chops and let marinate in the fridge for 2 hours

When ready to cook, use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, disperse evenly for direct grilling. Optional: For a more intense flavor, add some hickory or apple wood chunks to the top of the charcoal

Place pork chops over charcoal and let for 5-6 minutes per side or until the internal temperature is 145F

Pull meat off grill, sprinkle with parsley, and let rest for 3 minutes

Serve and enjoy!

Charred Garlic Butter Shrimp

Wed, 15 Feb 2023 20:33:20 GMT

CHARRED GARLIC BUTTER SHRIMP

Recipe by Derek Wolf of Over the Fire Cooking

So easy yet so delicious, this recipe is bound to become a regular in your grilling routine! It is easy to prep, quick to cook and packs a punch when it comes to flavor.

Ingredients :

Yields: 2
Cook: mins
Prep: 20 mins

4 tablespoons of butter
1/2 pound of medium shrimp, peeled (de-vein if you like)
1 tablespoon of kosher salt
1 tablespoon of black pepper
4 cloves of minced garlic
2 tablespoons of lemon juice
Freshly chopped parsley (optional)

PREPARATION:

In a bowl, mix the shrimp, salt, pepper, garlic and lemon juice thoroughly

Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes

Preheat your cast iron skillet by placing it over the fire about 5-10 minutes before cooking

Place butter on to skillet and let fully melt

Add the seasoned shrimp to the skillet and let cook over medium heat for 2-3 minutes per side.

Pull shrimp off grill and sprinkle freshly chopped parsley on top

Serve and enjoy!

Bleu Cheese Bacon Burgers

Wed, 15 Feb 2023 18:52:32 GMT

BLEU CHEESE BACON BURGERS

Recipe by Derek Wolf of Over the Fire Cooking

Check out these Blue Cheese Bacon Burgers from Derek Wolf with Over the Fire Cooking. Derek uses Cowboy® Hickory Wood Chunks to bring out a rich and smoky flavor that combines melted bold bleu cheese with crisp bacon.

Ingredients :

Yields: 4
Cook: mins
Prep: 25 mins

1 pound ground chuck beef
8 strips cooked bacon
4 pretzel bread burger buns
1 cup crumbled bleu cheese
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1 tomato, sliced
1 onion, sliced
4 iceberg lettuce leaves
1 cup Cowboy Hickory Wood Chunks

PREPARATION:

In a bowl, mix the ground chuck beef, salt, pepper, and chili powder
Once mixed, mold beef into four even sized large patties and set aside for later use
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
Add patties over direct heat on grill and cook for 5 minutes per side, flipping once while cooking
When the patties are within 2 minutes of being done, place crumbled bleu cheese on top
If you prefer a toasted bun, place on grill for 1 minute, or until crisp
Place grilled burgers on bun and top with bacon, tomatoes and onions
Serve and enjoy!

Maple Bourbon Ribs

Wed, 15 Feb 2023 18:35:21 GMT

MAPLE BOURBON RIBS

Recipe by Derek Wolf of Over the Fire Cooking

Get inspired by Derek Wolf’s recipe for Maple Bourbon Ribs. Smoked low and slow to perfection, these ribs combine sweet maple flavors with Cowboy’s Sweet & Tangy BBQ Sauce and whiskey to create an undeniably delicious rack of ribs.

Ingredients :

Yields: 4
Cook: mins
Prep: 15 mins

Ribs:

2 racks of St. Louis style ribs
1 bottle of Cowboy Range Style BBQ Sauce
1/2 cup of your favorite bourbon
1/2 cup of maple syrup
2 cups of Over The Fire’s BBQ Seasoning

Over The Fire BBQ Seasoning:

1 cup of light brown sugar
1 teaspoon of paprika
1 teaspoon of cinnamon
1 tablespoon of kosher salt
1 tablespoon of garlic powder

PREPARATION:

Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes

Soak a hand full of Cowboy Charcoal Apple Wood Smoking Chips in some water for 10-15 minutes

Combine BBQ seasoning ingredients to create rub

Peel off the membrane on the bony side of the ribs

Using the BBQ rub, season the ribs thoroughly on both sides

Push all charcoal to one side of grill and place wood chips on top

Place ribs on opposite side of grill over indirect heat and let smoke on 225-250F for 3 hours, adding additional charcoal and wood chips as needed for desired flavor and temperature

Pull ribs off grill and place inside tin foil

Glaze both sides of the ribs with Cowboy sweet & tangy Range Style BBQ Sauce , maple syrup & bourbon

Wrap ribs with tin foil and place back on the grill for another 2.5 hours at 225-250F.

Remove from grill and allow to cool for several minutes

Pull ribs off and enjoy!

Tequila Lime Flank Steak

Wed, 15 Feb 2023 18:18:11 GMT

TEQUILA LIME FLANK STEAK

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!

Ingredients :

Yields: 6
Cook: mins
Prep: 2 hours

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

PREPARATION:

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!

Brown Sugar and Bourbon Glazed Salmon

Wed, 15 Feb 2023 18:07:34 GMT

BROWN SUGAR AND BOURBON GLAZED SALMON

Infusing salmon with brown sugar and bourbon brings out a rich, sweet and smoky flavor when grilled over live coals. If you aren’t already experimenting with alcohol infused recipes, you are missing out. Like salt, alcohol brings out the flavor in food. Wine, beer and liquor all have the potential to add delicious complexity and robustness to your dishes. To ensure your alcohol-infused grilling goes smoothly remember to avoid cooking with something you wouldn’t want to drink. Using quality brands will improve the flavors in your finished dishes. If you are experimenting with alcohol infusions on your own, keep in mind that lighter colored alcohols and spirits pair better with lighter proteins and sauces — like chicken and scampi. Alternatively, darker spirits work well with heavier proteins and sauces such as steak and chocolaty desserts.

Ingredients :

• 1-1 1/2 pounds salmon
• 1/4 cup of bourbon
• 1/2 cup of brown sugar, lightly packed
• 1/2 cup of soy sauce
• 2 tablespoons olive oil

PREPARATION:

• In a large bowl, add bourbon, brown sugar, soy sauce and olive oil and whisk until combined
• Cut the salmon into fillets 1 1/2 to 2-inches wide
• Pour marinade into a large plastic bag and add salmon fillets.
• Place bag in a large casserole dish and allow to marinate in the refrigerator for up to four hours, but no less than two
• Before grilling, remove fillets from marinade and dispose of remaining marinade
• Fill up half of the grill with Cowboy Hardwood Lump Charcoal add a few coals to the other side of grill for indirect grilling and light
• Spray or brush oil generously on both sides of fish fillets
• Place fillets on grill, skinless side down first
• Close the grill lid. Cook 1-3 minutes on the first side
• When grill marks and a layer of cooked fish on the side closest to the grill is visible, carefully flip the fillet over using tongs and a metal spatula to help if necessary. When flipping make sure to move the fish to the side of the grill that has less coal, as you’ll want to finish them off over a lower temperature
• Close the grill lid. Cook for another 2-5 minutes, depending on thickness, salmon should be just barely opaque throughout when done
• Remove salmon from grill and enjoy!

Grilled Herb Butter NY Strip Steaks

Wed, 15 Feb 2023 17:58:30 GMT

GRILLED HERB BUTTER NY STRIP STEAK

Recipe by Derek Wolf of Over the Fire Cooking

Skip the fancy steakhouse and enjoy this recipe for Herb Butter Steak from home! Learn how to cook a steak in a cast iron skillet. Add homemade herb butter to cast iron cooked steak with this recipe from Derek Wolf with Over the Fire Cooking. Grab a bottle of red wine and let’s get grilling!

Ingredients :

Yields: 4
Cook: mins
Prep: 1 hour 30 mins

Herb Butter:

1 1/2 full stick unsalted butter at room temperature
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice
Salt and pepper to taste

Steak:

3-4 10 ounce NY Strips at room temperature
1/2 stick of butter
1 tablespoon of kosher salt
1 tablespoon of black pepper

PREPARATION:

In a bowl, mix one stick of unsalted butter, garlic, parsley, lemon juice, salt and pepper
Roll butter mixture into a log shape in parchment or non-stick aluminum foil and place in refrigerator for 1 hour
While butter is cooling, season NY strips 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 coals have ashed over, place cast iron skillet over grill at least 5-10 minutes before cooking
Place 1/2 stick of butter on cast iron skillet for 2 minutes before adding steaks
Add steaks to cast iron and allow to cook for 3 minutes
Flip steaks and place herb butter mixture on top of each steak
With a spoon, baste the steaks with melted herb butter for 3-4 minutes

Remove from grill and enjoy!

Beer Glazed Scallops

Wed, 15 Feb 2023 17:30:16 GMT

BEER GLAZED SCALLOPS

Recipe by Derek Wolf of Over the Fire Cooking

Your favorite seafood is seasoned with a lot of flavor and then lightly glazed inside the skillet with the beer of your choosing! They are ideal for your next cookout or when you are missing the beach this winter season!

Ingredients :

Yields: 10-15
Cook: 4 mins
Prep: 25-40 mins

10-15 fresh scallops
2 tablespoons of olive oil
2 tablespoons of butter
1 tablespoon of lemon juice
1 tablespoon of minced garlic
1 tablespoon of bacon, finely cut
1/4 cup of parsley, finely chopped
1/3 of your favorite 12oz beer, preferably a lager
Salt and pepper to taste

PREPARATION:

Using Cowboy Hardwood Lump Charcoal , light fire and let burn for 15-20 minutes. Once charcoal is white hot, evenly disperse around grill

About 10-15 minutes before cooking, place a cast iron skillet on top of charcoal to preheat

Season scallops with olive oil, lemon juice, paprika, salt & pepper

Add butter, minced garlic and bacon to cast iron 2 minutes before cooking scallops.

Place scallops in skillet and let cook for 2 minutes on the first side. Flip scallops and pour in beer. Let simmer in beer for another 2 minutes.

Sprinkle parsley on top, serve and enjoy!

Merlot Burger with Grilled Herb Potato Chips

Wed, 15 Feb 2023 17:22:31 GMT

MERLOT BURGER WITH GRILLED HERB POTATO CHIPS

Turn up the heat and get grilling with this recipe for Merlot Burgers from pitmaster Jayna Todisco! Marinated in red wine, this award winning recipe includes bacon, Roquefort, white cheddar and an herb mayonnaise seasoning. The decadent burger pairs perfectly with the grilled herb potato chips.

Ingredients :

Yields: 4
Cook: 25 mins
Prep: 15 mins

Burger:

1-pound lean ground beef
1 large red onion, sliced
1/2 cup merlot
4 slices Roquefort cheese
4 slices white cheddar cheese
Cooked bacon, reserve fat
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger buns

Herbed Potato Chips:

1 pound potatoes
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Herb Mayo:

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon chives, snipped
1 tablespoon bacon fat

PREPARATION:

Mix all ingredients for herb mayo sauce and set aside for later use
In a medium saucepan, add onions and merlot and cook on low heat stirring occasionally, until soft
Transfer onions to 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
Wash and scrub potatoes in cold water, and cut inch 1/4 inch slices
In a medium bowl, toss potatoes into olive oil, and mix until fully coated
Divide ground beef into 4 even portions and press each portion into a 3/4-inch-thick patty
Season both sides of the patties with salt and pepper
Once coals have ashed over, place potatoes and hamburger patties over direct heat on the grill grate
Cover grill and allow patties to cook 6-8 minutes per side, flipping once while cooking
Allow fries to cook for 20 – 25 minutes, then remove from grill to cool
Once patties have reached an internal temperature of 160 degrees, top each burger with a slice of Roquefort and cheddar cheese
Once cheese is melted, remove burgers from grill
Place burgers on a bun and top with herb mayo sauce, onions and bacon
Serve with fries and enjoy!

Lemon Garlic Salmon

Wed, 15 Feb 2023 17:14:09 GMT

LEMON GARLIC SALMON

Recipe by Derek Wolf of Over the Fire Cooking

This campfire favorite is seared in a cast iron skillet and is easily paired with the freshness of lemon and garlic.

Ingredients :

Yields: 2
Cook: 8-11 mins
Prep: 25 mins

1 lemon, quartered
1 tablespoon garlic salt
1/2 cup fresh parsley, chopped
1/4 cup butter

PREPARATION:

Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
Spread hot coals over grilling area and place cast iron pan on grill grates, preheating grill for approximately 10 minutes
On a plate, coat salmon flesh side with garlic salt and squeeze two quarters of lemon on top, letting salmon sit for 5 minutes before cooking
Once skillet is hot, place butter in pan and let melt
Place salmon skin side down into skillet for 6-8 minutes
Flip salmon on to flesh side and cook for 2-3 minutes
Flip salmon back to skin side down and squeeze two lemon quarters on top
Remove from the grill and allow to cool for several minutes
Top with fresh parsley
Serve and enjoy!

Campfire Breakfast Skillet

Wed, 15 Feb 2023 17:00:34 GMT

CAMPFIRE BREAKFAST SKILLET

Recipe by Derek Wolf of Over the Fire Cooking

There is no better way to wake up than with a huge skillet full of eggs, potatoes, and cheese. Introducing Derek Wolf from Over the Fire Cooking’s new Campfire Breakfast Skillet for those that crave fire cooked food in the morning. Jam packed with veggies, potatoes, sausage and eggs, this breakfast skillet will wake anyone up and get them ready for the day!

Ingredients :

Yields: 2-3
Cook: 15 mins
Prep: 10 mins

1/4 pound country sausage
1/4 cup bell pepper, chopped
1/4 cup red onion, chopped
1/4 cup golden potatoes, chopped
1/4 cup shredded sharp cheddar cheese
3 fresh eggs
3 tablespoons of butter
Handful of chopped chives

PREPARATION:

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into middle for direct grilling.

Preheat skillet 2-3 minutes for cooking. Add country sausage to skillet and let brown.

Once sausage is browned, add chopped golden potatoes, onions & 2 tablespoons of butter to cook for 8 minutes. Stir occasionally.

Add chopped red onion to the skillet and cook for another 2 minutes. As everything browns and cooks, add the last tablespoon of butter and let it sizzle into skillet

Prep skillet for eggs by flattening ingredients inside. Add eggs to the top of the skillet and let cook for 5 minutes

Option: Add a cover to your skillet if you do not like eggs sunny side up

Top the skillet with cheese & chives and let melt

Remove from grill and let cool

Serve and enjoy!

Pig-Pickin' Whole Hog Barbecue

Mon, 13 Feb 2023 23:00:21 GMT

PIG-PICKIN' WHOLE HOG BARBECUE

We asked some of the experts from the Whole Hog Barbecue Series to share their tips for hosting the perfect pig pickin’, whole-hog barbecue, complete with sauces and sides. We found their insights led to some delectable, legit barbecue that certainly did not disappoint.

Ingredients :

Yield: 70 servings

Ingredients

1 (75- to 100-pound) dressed pig (no head, no feet & split)
1/2 pound salt
60 pounds charcoal briquets, divided
Cowboy BBQ Sauce , or make your own barbecue sauce ( Click here for other great recipes)

PREPARATION:

Trim and discard any excess fat from the pig, and sprinkle salt inside cavity
Set pig aside
Place 20 pounds of Cowboy Hardwood Briquets in pork cooker and ignite
Allow to burn until charcoal has turned ash-grey
Place heavy gauge wire, about the size of pig, over pork cooker, 13 inches from coals
Place pig flat, skin side up, on wire surface
Close lid of cooker and cook at 250 degrees for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker
Place a second piece of wire over pig, sandwiching pig between the 2 layers of wire
Turn pig over and remove wire from the top
Insert meat thermometer into thigh, taking care not to touch the bone
Baste meat with barbecue sauce, and pour sauce in rib cavity to measure 1 inch
Close pork cooker lid; cook at 250 degrees for an additional 2 hours, or until meat thermometer registers at least 180 degrees and no pink meat is visible when hams and shoulders are cut
Slice or chop meat or allow guests to pull meat from bones.
Serve with barbecue sauce.

Note: Cooked meat may be stored frozen for up to 3 months

Frontier-Style Pork Chops

Mon, 13 Feb 2023 22:49:25 GMT

FRONTIER-STYLE PORK CHOPS

Back in the days of the Wild West, when cowboys and frontiersmen prepared each and every meal over open coals, food was simple and hearty. Perhaps one of the most intriguing aspects of cowboy cuisine is the history in which it is embedded – myths and legends of famed fur trappers, outrageous outlaws and heroes alike, paint a colorful picture of what life might have been like on the western frontier. We pay homage to our grilling forefathers with this recipe for Frontier-Style Pork Chops.

Ingredients :

• 4 pork chops, 1 inch thick or thicker
• 2 apples, sliced (about 1/4 inch think)
• 2 cups apple cider vinegar
• 1 cup flour
• salt and pepper, to taste
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

PREPARATION:

• Combine the flour, salt, pepper, cinnamon and nutmeg in a medium size bowl.
• Coat pork chops in the dry mixture. Reserve leftover mixture to use later.
• Fill the grill with Cowboy Hardwood Lump Charcoal and light the charcoal.
• Once coals are ashed over, place pork chops on the hot grill and brown, about 4 to 6 minutes each side.
• When the pork chops are browned, move them to a preheated cast iron skillet over medium heat.
• Add the remaining dry mixture and apple cider vinegar to the skillet to cover the pork chops. Top with sliced apples.
• Allow to simmer on low heat until tender, about 20 to 30 minutes.
• Serve pork chops with gravy and enjoy!

Porterhouse Steak

Mon, 13 Feb 2023 22:32:29 GMT

PORTERHOUSE STEAK

Recipe by Derek Wolf of Over the Fire Cooking

This massive chunk of meat, when seasoned with this salty, tangy marinade and grilled over all natural Cowboy Charcoal, results in an amazing burst of flavor with every bite. Introducing Derek Wolf from Over the Fire Cooking’s Perfect Porterhouse Steak recipe cooked to perfection over white hot Cowboy Charcoal. The key is to leave just enough time for the meat to marinate in order to soak up the marinade's flavor without becoming too soft. Grilling it over live fire creates an amazing char.

Ingredients :

Yields: 1 serving
Cook: 20 minutes
Prep: 15 minutes
Marinating: 20 minutes

Equipment Needed: Cowboy Charcoal, tongs, fire resistant gloves, cutting board.

1 16-20 ounce Porterhouse Steak
1/2 cup of soy sauce
2 tablespoons of minced garlic
2 tablespoons of lemon juice
1 tablespoon of black pepper
1 tablespoon of sesame seeds
1 tablespoon of sea salt

PREPARATION:

In a bag, add the soy sauce, minced garlic, lemon juice, black pepper, sesame seeds, and sea salt. Place a de-thawed porterhouse steak into the bag to marinate. Once sealed, thoroughly disperse the marinade over the steak. Place in refrigerator for 20 minutes
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Add more sea salt to the steak if desired
Place steak over fire and let grill for 8-10 minutes per side or until the internal temperature is 120F (medium-rare). Once done, pull steak off grill and let rest for 10 minutes
Slice, serve, and enjoy!

Smoked Tri Tip

Mon, 13 Feb 2023 20:28:45 GMT

SMOKED TRI-TIP

Recipe by Derek Wolf of Over the Fire Cooking

This recipe delivers a delectable, smoky flavored Tri-Tip. Introducing Smoked Tri-Tip from Derek Wolf at Over the Fire Cooking. Smoked tri-tip is an essential for any backyard griller. All you will need is a grill that can smoke, some Cowboy Charcoal and the recipe below to get started.

Ingredients :

Yield: 1-2 servings
Cook: 60-90 minutes
Prep: 20 minutes

• 1 tri-tip roast from Felton Angus Beef
• 3 tablespoons of ancho chili powder
• 2 tablespoons of garlic powder
• 2 tablespoons of brown sugar
• Salt and pepper (to taste)

PREPARATION:

• When tri-tip is at room temperature, lather with olive oil then season with ancho chili powder, garlic powder, brown sugar, salt and pepper
• When ready to cook, use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, move to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or mesquite wood chunks to the top of the charcoal.
• Place tri-tip on opposite side of charcoal and let smoke for 60-90 minutes at 225-250F or until internal temperature is at 130F (medium-rare)
• Pull meat off grill and let rest for 15 minutes
• Serve and enjoy!

Sweet and Spicy Grilled Shrimp

Mon, 13 Feb 2023 20:11:27 GMT

SWEET AND SPICY GRILLED SHRIMP

This recipe balances the spice and heat of hot sauce with subtle sweet undertones.

Ingredients :

1/3 cupolive oil
1/4 cup sesame oil
1/4 cup fresh parsley, chopped
2 tablespoons hot sauce
2 tablespoons garlic, minced
1 tablespoon ketchup
1 tablespoon Asian chili paste
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 skewers

PREPARATION:

To make the marinade, combine olive oil, sesame oil, parsley, hot sauce, garlic, ketchup, chili paste, salt, pepper and lemon juice in a large bowl and whisk together all ingredients
Reserve 1/3 of the marinade to use for basting the shrimp while grilling
Put shrimp and remaining marinade in a large, re-sealable plastic bag.
Seal bag and allow shrimp to marinate in the refrigerator for about 2 hours
Fill grill with Cowboy Hardwood Lump Charcoal and light
Remove shrimp from refrigerator and thread onto wooden skewers; piercing once near the tail and once near the head (If you’re using wooden skewers, you’ll want to soak them in water before using them so they don’t catch on fire.)
Discard plastic bag and marinade
Once coals are ashed over, place skewers on the grill for approximately 2 minutes per side, or until opaque, basting frequently with reserved marinade
Remove from grill and enjoy!

Dirty Steak

Mon, 13 Feb 2023 20:01:57 GMT

DIRTY STEAKS

Recipe by Derek Wolf of Over the Fire Cooking

Get your steak "dirty" by grilling directly on a bed of hot coals. The flavor will surprise you! This simple yet delicious style of cooking only requires two ingredients: a big juicy steak and a hot bed of coals. So take that grill grate off and get your fire going because it’s time to make some dirty steak!

Ingredients :

Yields: 4 servings
Cook: 7-10 minutes
Prep: 5 minutes

Dirty Steak Ingredients:
• 2 Ribeye Steaks at room temperature (about 8-10 oz each)
• 1/4 cup kosher salt
• 1/4 cup fresh black pepper
• 1 1/2 tbsp cinnamon (optional)

PREPARATION:

• 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
• While preheating the coals, liberally season the steaks with salt and pepper on both sides. If you want to be more adventurous, season with cinnamon to create smoky & sweet flavor.
• Once coals are covered in white ash, use tongs to place steaks on top of the coals.
• For Rare (125F): Let the steaks cook for 3 minutes the first side, and then flip to the other side for another 2 minutes
• For Medium Rare (135F): Let the steaks cook for 3 minutes the first side, and then flip to the other side for another 3 minutes
• For Medium (140F): Let the steaks cook for 4 minutes the first side, and then flip to the other side for another 3 minutes
• Take steaks off the coals, brush off any ash, and let rest for 2 minutes
• Enjoy!

Farmhouse Burger

Mon, 13 Feb 2023 19:50:47 GMT

FARMHOUSE BURGER

Recipe by Derek Wolf of Over the Fire Cooking

Packed with lean ground beef, ground pork and lots of spices for extra flavor, the Farmhouse Burger is sure to please.This recipe from Derek Wolf at Over the Fire Cooking. Top it off with some black pepper bacon and an egg on top for the perfect finish. Grill this in your backyard or on the road while you’re camping. Enjoy!

Ingredients :

Yields: 2 servings
Cook: 25 minutes
Prep: 15 minutes

Equipment Needed: Cowboy Oak & Hickory Hardwood Lump Charcoal , skillet, tongs, spatula, knife, and a cutting board

Ingredients:

1 pound of lean ground sirloin
1/4 pound ground pork
1/4 pound bacon
2 farm fresh eggs
2 tablespoons sea salt
2 tablespoons butter
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon cayenne powder
Aged white cheddar, sliced
Burger buns, sliced
Lettuce, chopped
Tomato, sliced
2 tablespoon butter

PREPARATION:

In a bowl, mix the ground beef, ground pork, sea salt, black pepper, garlic powder, chili powder and cayenne powder. Form into burger patties of your size. We suggest 1/2lb patties
Use some Cowboy Oak & Hickory Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
Place a cast iron skillet over the fire and start cooking the bacon. Once the bacon is ready to be flipped, place the burgers on the grill and cook for 7-8 min per side or until well done (since there is pork in the burger). Add cheese on top of the burgers 2 minutes before taking them off the grill to allow melting
As the bacon and burgers are ready to come off, place a skillet over fire to cook the eggs. Add butter to skillet. Once melted, put your eggs on and cook sunny side up for 2-3 minutes
Lastly, slice and butter your burger buns and place on the grill for 30 seconds
Stack your burger with lettuce, tomato & bacon on the bottom. Next add the burger patty with the egg on top
Serve and enjoy!

Grilled Lobster Chive Butter Sauce

Mon, 13 Feb 2023 19:39:06 GMT

GRILLED LOBSTER TAIL WITH CHIVE BUTTER SAUCE

Recipe by Derek Wolf of Over the Fire Cooking

Grilling lobster tails is quick, easy and enhances the natural seafood flavors. The hearty meat from these seafood kings is delicious, especially when you add butter and fire! Knowing how to grill a lobster tail is very easy to learn and can be used to impress anyone that comes over to try your fire cooked food.

Ingredients :

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:
• 1/2 stick of butter
• 1 tablespoon fresh chives
• 1 tablespoon paprika
• 1 clove garlic, minced
• Salt and pepper to taste

Preparation:

• 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 Oak & Hickory 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
• 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!

Hot Dogs with Bacon Bits and Cheddar Cheese

Mon, 13 Feb 2023 19:22:39 GMT

GRILLED HOT DOGS WITH BACON BITS AND CHEDDAR CHEESE

Elevate your hot dog game with grilled peppers, onions and topped with bacon and cheddar cheese. A great combination of flavors to bring your hot dogs to life on the grill!

Ingredients :

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

Ingredients:
• 1/2 pound sliced bacon
• 1 small red pepper, diced
• 1 small yellow pepper, diced
• 1 small white onion, diced
• 4 hot dog links
• 4 hot dog buns
• 4 tablespoons Dijon mustard
• 4 tablespoons Cowboy® Prairie BBQ sauce
• 1/3 cup cheddar cheese, shredded
• 1 tablespoon olive oil

PREPARATION:

• 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 bacon strips on sheet of aluminum foil and place on grill over direct heat
• Cook for 10-15 minutes, flipping once
• Remove bacon from grill, chop evenly into smaller bits and set aside for later use
• Place olive oil in a large skillet on the grill over direct heat and add onion and peppers, cooking until tender
• Remove onion and peppers from heat and set aside for later use
• Using a knife, cut small slashes in each hot dog
• Place hot dogs on grill, perpendicular to the grill grate
• Allow hot dogs to cook for 4 to 6 minutes, turning occasionally until grill markers appear on all sides
• If you prefer a toasted bun, place on grill until lightly toasted, about 1-2 minutes
• Place a cooked hot dog in each bun and top with bacon, peppers, onion, mustard, Cowboy® Prairie BBQ Sauce , and cheese
• Serve and enjoy!

Honey Sriracha Pork Chops

Mon, 13 Feb 2023 19:12:15 GMT

HONEY SRIRACHA PORK CHOPS

Recipe by Derek Wolf of Over the Fire Cooking

Sweet and spicy and oh so delicious! Derek Wolf from Over The Fire Grilling created this sweet and spicy recipe that Honey Sriracha Pork Chops cooking on the grill over live fire for a fan favorite, finger lickin’ dish!

Ingredients :

Honey Sriracha Brine Ingredients:
• 1/4 cup kosher salt
• 1/4 cup Sriracha
• 2 tablespoons honey
• 1 teaspoon black peppercorn
• 2 bay leaves
• 4 minced garlic cloves
• 4 cups of water

Pork Chop Ingredients:
• 4-5 pork chops
• Honey Sriracha Brine (See above)
• 2 tablespoons Olive Oil
• 2 tablespoons Kosher Salt
• 2 tablespoons Black Pepper
• (Optional) 1 tablespoon honey
• (Optional) 1 tablespoon Sriracha

PREPARATION:

• In a pot, mix all ingredients for the Honey Sriracha Brine
• Bring brine to a boil, then stir and let sit for 15-20 mins
• Place brine in container or bag and let rest inside refrigerator for 24 hours
• Pull brine out of fridge and place unseasoned pork chops into the brine for an additional 1-2 hours
• Pull pork chops out of brine, discard brine, and season pork chops 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
• Once coals are ready, place pork chops on grill and cook for 4-5 mins per side
• Take pork chops off grill and let rest for 3-4 minutes
• Drizzle honey and Sriracha on top for added flavor!

BBQ Spare Ribs

Mon, 13 Feb 2023 18:42:11 GMT

BBQ SPARE RIBS

Dig in to these delicious, smoky sweet spare ribs. A good sauce can enhance the rich, smoky flavors of the meat. Try this citrusy, slightly sweet and spicy sauce, or enhance using your favorite flavor of Cowboy Brand BBQ Sauce .

Ingredients :

Rib Ingredients:
2 pounds spare ribs
Salt and pepper, to taste

Sauce Ingredients:
1/4 cup olive oil
1/4 cup brown sugar
1/4 cup cider vinegar
2/3 cup ketchup
1/3 cup water
2 tablespoons soy sauce
1 tablespoon prepared mustard
1 medium onion, finely chopped
6 very thin lemon slices
2 tablespoons liquid smoke
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
2 tablespoons Worcestershire sauce

PREPARATION:

• Prepare a fire using Cowboy Hardwood Lump Charcoal .
• Season both sides of the ribs with salt and pepper.
• Place ribs on grill over heat.
• Combine all sauce ingredients in a pot and simmer over low heat, until well blended.
• Cook ribs slowly and brush with barbecue sauce every 15 to 20 minutes, until fully cooked. Add more charcoal as needed during cooking process.
• Serve hot with your favorite side dishes, and enjoy!

BBQ Bison Burger

Mon, 13 Feb 2023 18:25:01 GMT

BBQ BISON BURGER

Recipe by Derek Wolf of Over the Fire Cooking

Topped with jalapeños, gooey Havarti cheese, and our own Cowboy Smokehouse BBQ Sauce, this burger creates a one-of-a-kind flavor explosion. This BBQ Bison burger by Derek Wolf from Over the Fire Cooking, is about to knock your Cowboy boots off.

Ingredients :

Yields: 2-4 servings
Cook: 15 minutes
Prep: 10 minutes

• 1 pound of ground bison
• Sliced Havarti cheese
• 2 fresh jalapeños
• Brioche hamburger buns
• 1/2 tablespoon of chili powder
• 1/2 tablespoon of garlic powder
• Salt and pepper, to taste
• Cowboy Smokehouse BBQ Sauce
• (Optional): Fresh cut white onions

PREPARATION:

• 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 Hickory Wood Chunks to the top of the charcoal for added flavor!
• Split the 1 pound of ground bison in half and form into patties
• Season the burgers with chili powder, garlic powder, salt & pepper
• When fire is at a nice medium to medium high heat, place bison patties and jalapeños on grill grate. Let both the bison and jalapeños cook for 4-5 minutes per side
• Place Havarti cheese on top of bison burgers about 2 minutes before they are done
• When done, pull burgers & jalapeños off. Make sure to slice jalapeños
• Place burgers on bun with jalapeños on top, then drizzle on some Cowboy Smokehouse BBQ Sauce
• Serve and enjoy!

Spicy Jalapeño Cream Cheese Burger

Fri, 10 Feb 2023 23:29:15 GMT

SPICY Jalapeño CREAM CHEESE BURGER

Step outside the realm of traditional burgers, and add more flavor to your pressed patty. This unusual burger recipe including Jalapeños and cream cheese creates amazing spicy, smoky flavor.

Ingredients :

Jalapeño Cream Cheese Ingredients:

5 medium jalapeños
2 8 ounce packages cream cheese, softened

Burger Ingredients

2 pounds ground beef, we’d suggest 80% lean and 20% fat
1 teaspoon salt
1 teaspoon fresh ground pepper
8 hamburger buns
Olive oil

PREPARATION:

Before creating these delicious burgers, make sure to allow enough time for the cream cheese to become room temperature, and soften – about 30 minutes.

Cream Cheese Directions

Cut jalapeños in half, remove seeds and finely chop
In a medium bowl, combine softened cream cheese and jalapeños
Stir mixture until well-combined, and set aside

Burger Directions

Fill grill with Cowboy Hardwood Lump Charcoal and light
Divide ground beef into 16 even portions and press each portion into a 1/4 thick patty
Season both sides of the patties with salt and pepper
Using a spoon, scoop about 2 tablespoons of the cream cheese mixture, and place onto the middle of half of the patties
Top each of the cream cheesed patties with the remaining 8 patties, and press the edges together to seal
Once coals are ashed over, place the burgers on the grill grate (depending on the size of your grill you might have to cook the patties in batches)
Cook for approximately 6-8 minutes per side, flip and cook for another 6-8 minutes
If you prefer a toasted bun, place them on the indirect heat side of the grill until lightly toasted (about 2-3 minutes)
Serve up your stuffed burgers with your favorite toppings and sides!

Here are some other variations for your stuffed burger:

Bacon Blue Cheese Filling

1 8 ounce package cream cheese, softened
1/2 cup crumbled blue cheese
1/2 cup crumbled bacon bits

Garlic Cream Cheese Filling

1 8 ounce package cream cheese, softened
10 tablespoons minced garlic

Herb & Cheese Filling

4 tablespoons cream cheese, softened
1/2 cup shredded cheddar cheese
1 teaspoon dried rosemary, crushed
4 tablespoons fresh parsley, minced
1 tablespoon Dijon mustard

BBQ Turkey Legs

Fri, 10 Feb 2023 22:43:17 GMT

BBQ TURKEY LEGS

Recipe by Derek Wolf of Over the Fire Cooking

Get ready to devour this favorite from Over The Fire Cooking. Keep it classic and simple with these flavor-filled legs. Great for the holidays, or any time of year.

Ingredients :

Yields: 2-4
Cook: 2 hours
Prep: 4 hours

Turkey Ingredients

4 whole turkey legs
3 tbsp of onion powder
3 tbsp of garlic powder
3 tbsp of paprika
2 tbsp of black pepper
2 tbsp of cumin
2 tsp of cayenne powder
1 cup of Range Style BBQ Sauce
Olive Oil

Brine Ingredients

1 gallon of water
1 cup of kosher salt
1/2 cup of brown sugar
2 tbsp of garlic powder
2 tbsp of onion powder
2 tbsp of peppercorns
1 tbsp of paprika

PREPARATION:

In a large pot, combine all brine ingredients and let boil. Once boiling, cool down to room temperature. Rinse turkey legs and submerge in the cooled down brine. Add ice if needed. Let turkey brine from 4-24 hours.
When the legs are ready, pull out of brine and discard brine. Rinse and pat turkey legs dry. Lather with olive oil and season with onion powder, garlic powder, paprika, black pepper, cayenne powder and cumin.
In your smoker, create fire using Cowboy Hardwood Lump Charcoal and Wood Chips . Bring up to a steady 300F. Add turkey legs to smoker and let cook for 3 hours or until internal temperature is 165F. When close to finished, pull turkey legs off and lather with Range Style BBQ Sauce . Place back on smoker for 10 minutes to carmelize.
Pull turkey legs off smoker, let rest for 10 minutes and enjoy!

Bacon & Balsamic Brussels Sprouts

Fri, 10 Feb 2023 21:58:11 GMT

BACON & BALSAMIC BRUSSELS SPROUTS

What better way to enjoy Brussels sprouts than with the complementing flavors of balsamic and bacon? This crunchy, grilled veggie recipe makes for the perfect side dish for the holidays, or any night of the year.

Ingredients :

Yields: 6-8
Prep: 30 mins

• 2 pounds Brussels sprouts, trimmed and halved
• 4 slices of bacon
• 1/3 cup olive oil
• 2 cups balsamic vinegar
• 1/2 cup brown sugar
• Kosher salt, to taste
• Black pepper, to taste

PREPARATION:

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
Pour balsamic vinegar and brown sugar into small saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low and simmer until glaze is reduced by half, about 20 minutes
While reducing the balsamic glaze, place Brussels sprouts in a large bowl. Drizzle with olive oil and coat with salt and pepper
Make a foil pouch. Place the Brussels sprouts in the center of the foil and roll up the sides to ensure none fall out but leaving the top open
Place the foil pouch on the grill over medium heat. Oil the grill gates and place the four strips of bacon on the other side of grill, away from the direct flames to avoid flare-up
Grill bacon for 15-20 minutes depending on desired crispiness. Flip every 5 minutes to cook evenly. Leave Brussel sprouts on grill for 20 minutes, stirring halfway through. Grill until sprouts are lightly charred and browned
Remove foil pouch and Brussels sprouts from grill and let cool. Chop bacon into small bits. Transfer Brussels sprouts to serving dish. Sprinkle bacon bits overtop and drizzle balsamic glaze
Serve and enjoy!

Grilled Brown Sugar Acorn Squash

Fri, 10 Feb 2023 21:47:20 GMT

GRILLED BROWN SUGAR ACORN SQUASH

This recipe encompasses the best flavors of fall, and is sure to be a hit at your gathering. Watch how to make it down below and enjoy!

Ingredients :

Yields: 4
Cook: 30 mins
Prep: 10 mins

• 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

PREPARATION:

• Remove butter from refrigerator and allow to come to room temperature
• Light Cowboy Hickory Hardwood Briquets 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!

Bacon Wrapped BBQ Jalapeño Poppers

Fri, 10 Feb 2023 21:18:44 GMT

BACON WRAPPED BBQ JALAPEñO POPPERS

Recipe by Derek Wolf of Over the Fire Cooking

This delicious recipe comes from Derek Wolf with @overthefirecooking . Jalapeños filled with gooey cream cheese and wrapped in bacon, this delicious appetizer is super easy to make and will have your guests wanting more.

Ingredients :

Yields: 4 Servings
Cook: 15 mins
Prep: 25 mins

• 8-10 full jalapeños
• 1 bottle of Cowboy Smokehouse BBQ Sauce
• 1/2 cup cream cheese
• 1/2 cup sharp cheddar cheese
• 8-10 slices bacon
• 8-10 toothpicks
• 1 cup Cowboy® Hickory Wood Chunks

PREPARATION:

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 jalapeños 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 jalapeño with Cowboy Hickory Smoke BBQ Sauce on top.

Arrange on serving dish and enjoy!

Caramel Apple Empanadas

Fri, 10 Feb 2023 19:39:44 GMT

CARAMEL APPLE EMPANADAS

By Dan Phelps of Learning to Smoke

Watch the video and get the recipe for these Caramel Apple Empanadas from Dan of @LearningToSmokeBBQ . Fruity, sweet goodness all wrapped up in an empanada drizzled with caramel.

Ingredients :

APPLE PIE FILLING

7 Cups apples, peeled, cored, diced
1 Cup sugar
3 Tbsp cornstarch
3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt

EMPANADA DOUGH

3 Cups flour
1/2 tsp salt
1 tsp sugar
10 Tbsp butter
1 egg
1/2 Cup milk
2 quarts vegetable oil (or peanut oil)

preparation:

Prep the apple pie filling by combining the sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl.
Mix the apples with the sugar mixture in a larger dutch oven.
Prep the grill for a 2-zone fire and preheat to 400 degrees F. Close the lid and cook for 20 to 25 minutes until softened.
Remove the filling from the grill.
Place the oil in a large high-rimmed skillet or dutch oven and place it back to the grill over direct heat. Always leave at least 2" between the surface of the oil and the top of the pan to avoid spills.
Flour a clean work surface and roll out the dough
Use a 4" round cookie cutter or ramekin to cut out 12 - 15 empanadas.
Fill the empanadas with the apple pie filling and drizzle with the caramel.
Brush a tiny bit of water around the edge of the dough, fold the dough over, and pinch to seal. Repeat for all of the apple empanadas.
Fry the empanadas in the preheated oil for around 5 minutes, flipping once halfway through for an even golden flakey exterior.
Carefully remove from oil, and place on a paper towel lined plate to drain.
Let cool for 5 minutes before serving.

Chicken Bacon Ranch Sliders

Fri, 10 Feb 2023 19:10:28 GMT

CHICKEN BACON RANCH SLIDERS

By Dan Phelps of Learning to Smoke

Watch Dan Phelps of @LearningToSmokeBBQ demo how to grill Chicken Bacon Ranch Sliders using Cowboy Hardwood Briquets . These Chicken Bacon Ranch Sliders are perfect for any gathering!

Ingredients :

10 strips bacon

1 lb. Chicken thighs (boneless, skinless)

1 tbsp Chick Fest from GirlCarnivore All purpose chicken spice blend

12-pack of Kings Hawaiian sliders

8 slices provolone

1/2 cup ranch dressing

1/4 C butter, melted

2 tsp parsley flakes

preparation:

Start by frying the bacon in a preheated skillet set over a 2-zone fire using Cowboy Hardwood Briquets .
Season the chicken thighs all over with the all-purpose chicken spice blend.
Add the chicken to the grill grate and cook them until they reach 175 degrees F. Rotate the chicken to the hotter zone if needed and flip to cook evenly.
Remove the bacon from the skillet and arrange on a towel-lined plate to dry.
Remove the chicken from the grill once cooked through.
Cut the sliders right down the center, as a whole sheet of rolls or as individuals.
Chop the chicken thighs and lay them over the bottom half of the rolls.
Layer the cheese on top.
Lay the bacon over the cheese.
Drizzle the ranch over the top of the cheese.
Place the slider tops back on and brush with melted butter.
Place the pan back on the grill, on the cool zone of the grill. Cook for an additional 10 to 15 minutes to melt the cheese.
Carefully remove the sliders from the grill and brush the tops with butter and sprinkle with parsley.
Slice and serve.

Grilled Choripán Chorizo Sandwiches

Fri, 10 Feb 2023 18:56:24 GMT

GRILLED choripán CHORIZO SANDWICHES

By Dan Phelps of Learning to Smoke

This open faced grilled sausage sandwich is a South American classic called Choripán. Watch Dan from @LearningtoSmokeBBQ show us just how easy it is to make grilled choripán on a classic grill!

Ingredients :

4 baguettes, sliced in half lengthwise

16 oz. ground sausage

16 oz. ground chorizo

Pork seasoning, such as PK Rub from GirlsCanGrill

preparation:

Prep your charcoal grill with Cowboy Hardwood Briquets

Mix the ground sausage, chorizo, and pork seasoning together in a bowl to combine.

Start by scooping out the bread in the center of each baguette.

Slice the cheese in half to fit on the bread.

Arrange the cheese over the inside of the bread on both halves.

Spoon the chorizo mix over top of the cheese and press into the bread.

Place the sandwiches facedown (with the sausage on the grill grate), cover and grill for around 5 minutes.

Grill the sausage until it reaches 165 degrees F, rotating the sandwiches as needed to avoid burning and flare-ups.

Carefully remove the choripán from the heat.

Drizzle with homemade chimichurri and slice the sandwiches in half or quarters for serving.

Serve hot.

Double Fried Chicken Wings

Fri, 10 Feb 2023 18:40:08 GMT

DOUBLE FRIED CHICKEN WINGS

Recipe by Derek Wolf of Over the Fire Cooking

This crowd-pleasing Double Fried Chicken Wings recipe is from Derek Wolf of @overthefirecooking . They are as crispy as they come! They’re smoked until fall-apart tender, fried twice for the best texture, then smothered in a homemade buffalo sauce.

Ingredients :

Chicken Wings:

2 lbs of Chicken Wings

1tbsp Kosher Salt

1 tbsp Black Pepper

1 tbsp Garlic Powder

Canola Oil, as needed

1 qt Frying Oil, peanut or vegetable

Buffalo Sauce:

1 cup Hot Sauce, cayenne based

1/8 cup White Vinegar

2 tbsp Unsalted Butter

1 tbsp Worcestershire Sauce

1.5 tsp Cayenne Powder

1 tsp Garlic Powder

Kosher Salt, to taste

PREPARATION:

Serves: 4

Prep: 30 minutes

Cook Time: 2 hours 30 minutes

Lather your chicken wings in oil. In a bowl, mix together your salt, pepper and garlic then add to the chicken. Mix thoroughly. Set chicken in the fridge for 30 minutes.

Using Cowboy Charcoal, preheat your grill to 250F for a two zone indirect cooking. Add some wood chips for added smoke flavor if desired.

Add your chicken wings to the smoker and cook for about 2-2.5 hours or until 165F internal. Once the wings are done, pull them off and keep warm until ready to use.

Next, kick up the heat in your grill to 400F. Add a cast iron skillet with all the ingredients for the Buffalo Sauce and let come to a simmer. Once it has begun to bubble up on the sides for 1 minute, pull off and keep warm till ready to use.

Next, add a dutch oven to it and *carefully* add your frying oil heating up to 350F. Carefully add wings to frying oil (cooking in batches as needed) and cook for 2-3 minutes. Flip and stir occasionally. After they have fried for the first time, pull them off and add to a large bowl. Add about 1 cup off your buffalo sauce and toss.

Next, add the tossed wings back to the frying oil at the same temperature and fry for another 2-3 minutes (cooking in batches as needed). Once fried, toss them again in more buffalo sauce.

When the wings are done, place them on a plate with ranch or blue cheese. Serve and enjoy!

Cowboy's Smoky Grilled Apple Crisp

Fri, 10 Feb 2023 17:12:23 GMT

COWBOY'S SMOKY GRILLED APPLE CRISP

By Dan Phelps of Learning to Smoke

Dan from @LearningtoSmokeBBQ is showing us just how easy this recipe is with this step by step guide and how much his family loves it! When it comes to classic dessert recipe, nothing beats this grilled apple crisp!

Ingredients :

Yields: 4
Prep: 15 mins

Cook: 45 mins

5 honeycrisp apples, peeled and sliced
1/4 Cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
1 Cup old-fashioned oats
1 Cup brown sugar
1 Cup flour
1/2 Cup chilled butter, cut into small cubes

1/2 cup caramel sauce

preparation:

Prep your pellet smoker with Cowboy Charcoal & Apple Barbeque Pellets for 375 degrees F.

Mix the apples in a large bowl with sugar, cinnamon, nutmeg, and lemon juice until coated. Set aside. In a large bowl, combine the flour, oats, brown sugar, and chilled butter and using your hands, mix, crumbling the butter to combine the ingredients into a grainy sand consistency.

Add the apples to a large cast iron skillet.

Top with the crisp topping.
Place in a preheated smoker and close the lid. Smoke the apple crisp for 45 minutes, then remove to let cool.

Serve with a scoop of vanilla ice cream.

Blueberry Peach Crumble

Thu, 09 Feb 2023 00:58:41 GMT

BLUEBERRY PEACH CRUMBLE

Watch the video to learn how to grill blueberry peach crumble.

Ingredients :

peaches, peeled, pits removed and diced

Wash and cleaned blueberries

1 tbsp lemon zest

1 tsp vanilla extract

2 tbsp cinnamon, divided.

1 cup Rolled Oats

1/2 cup Brown sugar

1/2 cup sugar

1/2 cup flour

1/2 cup room temperature unsalted butter

To Serve:

Ice Cream

Mint

PREPARATION:

Prep the grill for indirect heat for around 500 degrees with pecan wood chunks .
Prep the fruit

Add to cast iron pan or any grill safe pan.

Add lemon zest, vanilla, and a scant pinch of cinnamon.

Toss to combine

Assemble the crumble topping

In a large bowl, whisk the oats, brown sugar, sugar, flour together.

Add the butter.

Using your fingers, mix the crumble ingredients together until it are the size of small peas.

Let the crumble sit for 10-15 minutes to firm up.
Add the crumble over the top of the fruit and place on the grill on the cool side of the grill.
Cook the crumble for around 30 minutes.
Remove the crumble from the grill and allow to cool for 10 minutes before serving.

Serve with vanilla ice cream and mint if desired.

Achiote Lime Brick Pressed Chicken

Thu, 09 Feb 2023 00:49:39 GMT

ACHIOTE LIME BRICK PRESSED CHICKEN

Recipe by Derek Wolf of Over the Fire Cooking

This recipe for Achiote Lime Brick Pressed Chicken is anything but ordinary! Spatchcocked, marinated and brick pressed, this recipe is extraordinary. Pre-marinade for at least 4 hours, and then use direct and indirect cooking techniques with trusty Cowboy Charcoal to cook to perfection! It's a bit spicy, a bit tangy and a whole lot of yum!

Ingredients :

Yields: 2
Cook: 1 hours 1 mins
Prep: 30 mins

Chicken:

1 Spatchcocked Chicken
Boiled Leftover Marinade
Sour Cream, for garnish
Cilantro, for garnish
Limes, for garnish

Marinade:

5 tbsp of Achiote Paste
1/4 cup of White Wine Vinegar
8-10 Garlic Cloves
1 Jalapeno Pepper
4 Limes, juiced
1 tbsp of Green Onions, sliced
2 tbsp of Cilantro
1 tbsp of Honey
5 tsp of Sea Salt
1 tsp of Pepper

PREPARATION:

To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be spatchcocked.
Place the chicken into a bowl or food safe container. Add all your marinade ingredients to a blender and blend until smooth. Lather the chicken down with the marinade and then place in the fridge. Let sit for at least 4 hours but ideally overnight.
Preheat your grill using Cowboy Charcoal for 2-zone grilling at a medium high temperature (around 350F).
Wrap two fire bricks in foil and place them directly over the hot side of the grill to preheat for 5 minutes.
Pull your chicken out and place your leftover marinade into a separate container. Add the chicken breast side down over the direct heat with the two bricks on top of it. Cook this chicken for about 7-10 minutes until it has developed a nice crust. Carefully flip it over and place it on the indirect cool side of the grill. Continue cooking the chicken for another 45-60 minutes until it reaches 165F internal all over.
As the chicken is smoking on the indirect side of the grill, add your leftover marinade to a skillet and boil it over high heat for 10 minutes. As the chicken is getting close to coming off, begin basting with the boiled leftover marinade. Once the chicken is done, pull it off and let it rest for 5 minutes.
Garnish with limes, chopped cilantro and sour cream. Serve and enjoy!

Bacon Wrapped Chicken Thighs

Thu, 09 Feb 2023 00:43:19 GMT

BACON WRAPPED CHICKEN THIGHS

Stoke up the Q! You'll love this recipe for savory, spicy chicken thighs. Watch the video .

Ingredients :

8 boneless, skinless chicken thighs

8 bacon strips

Favorite Chicken Seasoning

1 cup Cowboy Prairie Fire BBQ Sauce

16 toothpicks

PREPARATION:

Prepare grill for dual zone cooking with Cowboy Oak & Hickory Hardwood Lump Charcoal or Cowboy Hardwood Lump Charcoal .

Remove any access fat from the chicken. Sprinkle the chicken liberally on all sides with the chicken seasoning.

Roll the thighs along the long side.

Wrap each thigh with one strip of bacon and secure with 2 toothpicks.

Grill thighs indirectly until the internal temperature reaches approximately 125°.

Then, place chicken directly over the hot coals and continue cooking until bacon is crisp and the internal temperature reaches 165°, basting once with sauce halfway through cook time.

Remove chicken from grill and let rest for 10 -15 minutes. Baste in additional sauce if desired. While cooling, remove toothpicks.

Garnish with freshly chopped parsley and serve.

Bacon Wrapped Filet Mignon

Thu, 09 Feb 2023 00:35:54 GMT

BACON WRAPPED FILET MIGNON

Does it get any better than that for a classic steakhouse romantic dinner? We don't think so! Watch the video for a demo. Nothing beats a charcoal-grilled steak. And we're showing you how to make the perfect Bacon Wrapped Filet Mignon over Cowboy Hickory Hardwood Briquets . A beautiful filet wrapped in bacon and finished in a buttery bacony sauce cooked to 125F for that signature fork-tender filet mignon.

Ingredients :

Grill: Hasty Bake

Product: Cowboy Hickory Hardwood Briquets

Ingredients:

2 Filet mignon steaks, about 1 lb each

Cooking Oil

Salt and Pepper

2 strips thick-cut bacon whole

2 strips thick-cut bacon chopped

4 tbsp Butter

4 cloves garlic, minced

1 sprig fresh Rosemary

Garnish:
Lemon, Salt, Rosemary

PREPARATION:

Prep your grill for indirect heat, or a 2-zone fire, with coals stacked to one side of the cooking area.

Coat your steaks with oil and season with salt and pepper

Wrap one piece of bacon around the outside edge of the filet and secure with a toothpick.
Place the steaks on the cooler side of the grill.

Close the lid and allow the steaks to cook for about 4 minutes.
Flip the steaks

Place a cast-iron skillet over direct heat and add the bacon to the pan.

Add the butter and garlic and stir to combine.

Cook for 1 to 2 minutes.

Add a sprig of fresh rosemary to the pan.

Transfer the steaks to the hot side of the grill directly on the grate.

Sear for 40 seconds.

Rotate 45 degrees and cook 1 minute longer.

Flip the steaks and repeat to achieve hash marks.

Using tongs, sear the bacon on the sises as needed.

Transfer the steaks to the skillet.

Baste the steaks with the butter bacon sauce.

Close the lid and allow the filets to cook to 125 to 130 degrees F or to your desired temp.

Carefully remove the cast iron pan from the grill and transfer the bacon-wrapped filets to a cutting board to rest.

Spritz with a dash of lemon juice and fresh salt to finish

Hickory Bold Beefy Bacon Meatloaf

Thu, 09 Feb 2023 00:28:03 GMT

HICKORY BOLD BEEFY BACON MEATLOAF

Recipe by Merry Graham of GrillingGrandma

We're pulling out all the stops with award-winning Merry Graham, aka, GrillingGrandma to show you how to smoke the best meatloaf on a grill. Watch the video! Take meatloaf to the next level by smoking it on the grill.

Ingredients :

Yields 6-8

2 pounds ground beef, 80/20 blend

2 teaspoons sea salt

1 teaspoon granulated garlic

12 ounces hickory smoked bacon

1 red onion, chopped

1 golden bell pepper, chopped

1 Anaheim pepper stemmed, seeded and chopped

1/2 cup fresh cilantro

1/4 cup Cowboy® Prairie Fire BBQ Sauce

1 large egg

1 cup whole milk

1 1/2 cups panko crumbs

6-8 sandwich sliced Monterey Jack Cheese

1 (7 oz ) can diced green chilies

Hot & Spicy Sauce

3/4 cup Cowboy® Prairie Fire BBQ Sauce

3/4 cup ketchup

Wood Chips

2 cups Cowboy® Hickory Wood Chips

PREPARATION:

Prep: 10 minutes

Chill Time: 30 minutes

Cook Time: 1 hours 20 mins

Grill Prep: Indirect medium-low heat, about 300°F

Finishing Grill Temp: Direct heat, 375°F to 400°F

Total Time: 2 hours

Equipment needed: Gas grill, Cowboy® Hickory Wood Chips, Cowboy® Prairie Fire BBQ Sauce, large pancake turner, extra large sheet pan, grilling rack, instant-read thermometer

Note: The meatloaf can be divided into 2 smaller loaves if needed to fit on your grill or due to smaller baking sheet and grilling rack.

In a large bowl, combine ground beef, salt, and granulated garlic. Set aside.
In food processor, or by hand, finely mince bacon, and add to the ground beef.
In the same food processor bowl (no need to clean), combine red onion, golden bell pepper, Anaheim pepper, and cilantro. Pulse until roughly chopped, and fold into ground meat mixture.
In a medium bowl, whisk Cowboy Prairie Fire BBQ Sauce, egg and milk until well combined. Stir panko crumbs into milk mixture until mixed. Fold moistened panko crumbs into meat mixture, and well mixed.
To aid in rolling the meatloaf, pat the ground mixture onto a sheet of 16” x 11” parchment paper or plastic wrap. Tip: Line a half sheet pan with parchment paper, and pat the meat to it to fill the pan, about 1-inch thick.
Arrange Monterey Cheese slices down the middle of the ground meat. Spread diced green chilies over the cheese.
Using the parchment paper, roll the meatloaf tightly, pulling the paper away as you roll. Discard the parchment paper.
Place the meatloaf roll in the refrigerator for 30 minutes. Tip: If tight for time, this step can be skipped. Chilling the ground meat will help the form to hold.
Meanwhile, in a medium bowl, whisk Cowboy Prairie Fire BBQ Sauce and ketchup. Set aside.
Fill a smoker box with wood chips and place on a gas grill or in a foil pouch directly over the main source of heat. Set grill for indirect heat, 300-325°F., close lid, and wait for about 8-10 minutes until the chips begin to smoke.
Remove the meat from the fridge and place on a wire rack. Set the rack on a large baking pan and place on grill over the indirect heat.
Shut the lid and smoke for 30 minutes.
Brush the meatloaf with reserved Hot & Spicy Sauce. Shut the lid and grill for 25 minutes.
Remove the baking pan and place wire rack directly on the grill. Adjust burners to direct heat, 300-325°F. Brush the meatloaf with more sauce, and shut the lid.
Cook meatloaf for an additional 10 minutes or until edges are slightly charred and the internal temperature is around 150°F.
Remove the meatloaf from the grill. Cover with foil and let rest about 10 minutes.
Slice and serve warm.

Kabob with Naan & Tzatziki

Thu, 09 Feb 2023 00:14:19 GMT

KABOB WITH NAAN & TZATZIKI

Serve naan and tatziki with the kabobs for a tasty meal. Watch the video and find out how cherry chips add great smoky flavor to the chicken and beef kabobs.

Ingredients :

For the Kabob

2 whole NY Strip cut into 1” cubes, remove the fat
2 Chicken Breast cut into 1” cubes
2 Red Onion cut into 1 inch chunks
3 Red Bell Peper cut into 1 inch chunks
1 cup Olive Oil, divided
3 cloves garlic minced
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoons soy sauce
3 tablespoons Spiceology Rotisserie Chicken Seasoning
3 tablespoons Spiceology Sasquatch Fire
2 teaspoon salt
2 teaspoon pepper
1/2 cup fresh parsley chopped finely

For the Tzatziki

1/2 Cucumber chopped finely or shredded with as much moisture removed
1 1/2 cup Greek Yogurt
1 1/2 tablespoons lemon juice
1 1/2 tablespoon olive oil
3 cloves garlic minced
1 1/2 tablespoons fresh dill minced
Salt & Pepper to taste

PREPARATION:

For the Chicken :

Combine 1/2 cup Olive oil, 1/2 garlic lemon juice, Dijon, soy sauce, chicken seasoning, salt, and pepper into a bowl and mix with Chicken and 1/2 of the red onion and 1/2 of the Bell Pepper. Refrigerate the chicken mixture for at least one hour.

For the Steak :

Combine 1/4 Olive Oil, remaining garlic, Spiceology Sasquatch Fire, and steak. Refrigerate the steak mixture for at least one hour.

When ready to grill, toss the remaining veggies in the leftover olive oil and sprinkle with a dash of salt.

Arrange on skewers and grill for 8-10 minutes until the desired doneness is reached, at least 165 for chicken and 130 for steak.

Meanwhile, make the Tzatziki by combining all tzatziki ingredients in a bowl and mixing to combine. Chill for at least one hour in the fridge.

Place 1 tablespoon of Tzatziki on the naan and arrange a skewer on top of the tzatziki, pulling the meat and veggies off the skewer to serve.

Garnish with parsley.

Cowboy Chicken Drumsticks

Thu, 09 Feb 2023 00:04:55 GMT

COWBOY CHICKEN DRUMSTICKS

Fire up the grill with these mouth-watering drumsticks. This recipe uses our award-winning BBQ sauces , which come in three different flavors to satisfy everyone’s taste buds: Range Style, Smokehouse and Prairie Fire. Watch how to make them below!

Ingredients :

3-5 pounds of chicken drumsticks
1/2 cup corn starch
Jack Daniel's® Chicken Rub
1 cup of Cowboy Range Style BBQ sauce
1 cup of Cowboy Smokehouse BBQ sauce
1 cup of Cowboy Prairie Fire BBQ sauce
Salt and pepper to taste

Equipment needed: Sauce brush

PREPARATION:

Light Cowboy Applewood Hardwood Briquets in a charcoal chimney and let burn for 10-15 minutes
Spread hot coals over grilling area and preheat grill for approximately 10 minutes
Place the corn starch in a large ziplock bag. Add the chicken and seal the bag. Using your hands, shake the bag to coat the chicken evenly with the corn starch.
Remove the chicken from the bag and place on a clean work surface or baking sheet lined with foil.
Dust the chicken drums with Jack Daniels® Chicken Rub and salt and pepper, if desired.
Place the chicken on the cooler side of the grill, cover and grill for 20 to 25 minutes, checking often to avoid flareups and rotating the chicken as needed for even cooking.
While drums cook, prep your barbecue sauce by pouring each flavor into a different bowl.
Brush chicken drumsticks with barbecue sauce and grill for an additional 5 to 7 minutes, turning regularly.
When they are done, drums will have a nice, even char and an internal temp of 165°F
Remove from grill and serve immediately. Enjoy!

Chili Beans

Wed, 08 Feb 2023 23:57:30 GMT

CHILI BEANS

Smoking chili using Oak & Hickory Hardwood Lump Charcoal brings out all the spices and smoky flavor. Watch the video and try this recipe for your next gathering

Ingredients :

1 lb ground beef
1 lb beef chuck roll cut into 1” pieces
1 large red onion chopped
2 10 oz. cans Rotel drained + 10 oz. water
1 15 oz can tomato sauce
1 8 oz can kidney beans, drained
1 8 oz can white beans (or your bean choice)
4 chipotle peppers in adobo sauce chopped or to taste
1/3 cup El Mariachi (Spiceology Spices)
1 tsp cumin
2 tsp GirlCarnivore Ooomami powder (Spiceology Spices)
2 tsp salt
3 tbsp minced garlic

PREPARATION:

In a large pot or 12” Dutch oven brown the beef over medium-high heat. Season with salt and pepper, to taste.
As the meat begins to brown, stir in the onions.
Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess greases, drain.
Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the additional seasonings adjusting to taste, if needed.
Cover and cook over medium-high heat until it reaches a boil.
Boil 5 minutes.
Reduce heat and simmer for about 40 minutes, stirring occasionally.
Serve warm with cheese, onions, sour cream, cilantro, and sprinkle a little extra El Mariachi over top for added heat.

Grilled Korean Short Ribs

Wed, 08 Feb 2023 23:50:22 GMT

GRILLED KOREAN SHORT RIBS

By Christie Vanover of Girls Can Grill

Watch Girls Can Grill pitmaster Christie Vanover grill up Korean beef short ribs with this delicious kalbi marinade. The apple and pear baby foods help tenderize the meat while adding natural sweetness.

Ingredients :

1/4 cup soy sauce

1/2 cup dark brown sugar

1/4 cup pear baby food

1/4 cup apple baby food

1/4 cup minced white onion

2 cloves garlic minced

1/4 cup water

2 tbsp rice wine vinegar

1/2 tsp sesame oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp chili pepper flakes optional

1/4 tsp ginger powder

2 lbs Korean or flanken-cut short ribs

PREPARATION:

In a large bowl, combine the soy sauce, brown sugar, baby foods, onion, garlic, water, vinegar, sesame oil, salt, pepper, chili and ginger.

Place the short ribs into a large zip-top bag and pour the marinade inside.

Press out the air and seal. Marinate in the refrigerator overnight.

Heat the grill to medium-high heat using Cowboy Apple Hardwood Briquets , setting up a direct heat and indirect heat zone.

Remove the ribs from the bag, and grill over direct heat for 5-7 minutes per side. Transfer from direct heat to indirect heat, if you start to experience flareups.

Cheese-Stuffed Meatballs

Wed, 08 Feb 2023 23:42:55 GMT

CHEESE-STUFFED MEATBALLS

By Christie Vanover of Girls Can Grill

Wow your guests with the magic of a good cheese pull with this recipe from Girls Can Grill pitmaster Christie Vanover. Watch how they're made. These smoked cheese-stuffed meatballs are tender and juicy with a hidden surprise inside. They’re perfect for tailgating, potlucks and parties.

Ingredients :

3/4 cup panko breadcrumbs

1/2 cup milk

1 lb ground beef (70/30)

1 lb ground pork

1/4 cup fresh parsley

4 cloves garlic minced

1 tbsp Christie Vanover’s Pork Rub

1 tsp kosher salt

24 half-inch pieces Oaxaca cheese

1 cup BBQ sauce

Directions:

Heat the grill or smoker to 300F degrees using Cowboy Apple Hardwood Briquets and Cowboy Cherry Wood Chunks with an indirect heat zone.

Place the breadcrumbs and milk in a large bowl and let the breadcrumbs soften for about 5 minutes.

Mix in the ground meats, parsley, garlic, and seasonings. Shape into 20-24 meatballs.

Using your thumb, press an indention into each meatball. Tuck in a piece of cheese, and reform the meatball, so the cheese is complete covered.

Sprinkle a little more rub on the meatballs and place them on the smoker for 15 minutes.

Give the meatballs a flip and sprinkle with a little more rub. Smoke for 15 more minutes.

Brush the meatballs with BBQ sauce and smoke for 10-15 more minutes, until the sauce is set.

Grilled Mini Hasselback Potatoes

Wed, 08 Feb 2023 23:35:13 GMT

GRILLED MINI HASSELBACK POTATOES

By Christie Vanover of Girls Can Grill

An easy to grill side dish that everyone will devour. These mini hasselback potatoes can be cooked alongside any protein and are ready in under an hour. Watch Girls Can Grill pitmaster Christie Vanover demonstrate how to grill these potatoes along with Prime Rib.

Ingredients :

1 lb bag baby potatoes

1/4 cup olive oil

4 cloves garlic, minced

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp chopped fresh herbs (parsley, rosemary, thyme)

2 tbsp butter, melted

Directions:

Heat your grill to 400F degrees using Cowboy Garlic & Onion Hardwood Briquets with an indirect heat zone.

Take one potato and carefully cut 1/8-inch slices down the potato without cutting all the way through. (Watch our video on YouTube for a complete demo).

In a large bowl, combine the olive oil, garlic, salt, pepper and herbs.

Place the sliced potatoes in the bowl and carefully toss to coat.

Place the potatoes on the grill over indirect heat. Cook for 30-45 minutes to an internal temperature of 210F degrees.

Just before removing them from the grill, baste the potatoes with melted butter.

Grilled Prime Rib

Wed, 08 Feb 2023 23:26:34 GMT

GRILLED PRIME RIB

By Christie Vanover of Girls Can Grill

One of the most luxurious meals you can serve is grilled prime rib. Watch Girls Can Grill Pitmaster Christie Vanover demonstrate how to grill potatoes and prime rib. This method will give you great results every time.

Ingredients :

6 lb bone-in prime rib roast
3 tbsp olive oil
4 cloves garlic minced
2 tbsp Christie Vanover’s Brisket Rub
1 tbsp fresh thyme
1 tbsp fresh rosemary chopped
1/2 tsp ground allspice

Directions:

Start by partially separating the meat from the bones by running a boning knife between the roast and bones. Continue down, leaving about an inch connected on the bottom. (Watch our video for a complete demo).

In a small bowl, combine the remaining ingredients to make a rub.

Apply the rub all over the roast, including between the meat and bones. Allow it to rest on the counter for two hours.

Heat the grill or smoker to 250F degrees using Cowboy Garlic & Onion Hardwood Briquets with an indirect heat zone.

Place the roast on the smoker with the bones down. Smoke until the internal temperature of the meat reaches about 110F degrees. This will take about 2 hours.

Keep the meat over indirect heat and raise the grill temperature to 400F degrees. Continue cooking, until the internal temperature reaches 130-135F degrees. This will take about 30 minutes.

Remove from the grill. Let it rest 30 minutes before slicing.

Smoked Pumpkin Pie

Wed, 08 Feb 2023 22:50:35 GMT

SMOKED PUMPKIN PIE

By Christie Vanover of Girls Can Grill

Try this amazing pellet grill-smoked pumpkin pie recipe from Cowboy Charcoal Ambassador Christie Vanover, Pitmaster of Girls Can Grill . Fall flavors of cinnamon, clove and nutmeg abound in this recipe, and using the pellet grill instead of an oven adds a delicious, smoky flavor.

Ingredients :

2 unbaked pie crusts
29 oz can pureed pumpkin
2 cups egg nog
1 cup dark brown sugar
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg
pinch salt

Directions:

Preheat: Heat your pellet grill or smoker to 350F degrees.

Pie Crusts: Spray two pie pans with cooking spray. Place the unbaked pie crusts in the pie pans and crimp the edges.

Custard: In a large bowl, whisk together the remaining ingredients. Pour half of the custard into each of the prepared pie crusts.

Smoke: Place the pies on the smoker over indirect heat and cook for 1 hour.

Cool: Allow to cool at room temperature for 2 hours. Then, slice and serve.

The Juiciest Grilled Chicken Breast

Wed, 08 Feb 2023 22:42:44 GMT

THE JUCIEST GRILLED CHICKEN BREAST

By Christie Vanover of Girls Can Grill

Find out the secret to the juiciest grilled chicken breast in this recipe from Cowboy Charcoal Ambassador, Christie Vanover of Girls Can Grill .

Ingredients :

4 chicken breasts

JUICY CHICKEN BRINE

16.9 oz bottle of water room temp
1 tbsp kosher salt
1 tbsp sugar
1 tbsp Christie Vanover's Chicken Rub

FINISHING RUB

2 tsp olive oil
2 tsp Christie Vanover's Chicken Rub

Directions:

Prep the Chicken: Trim excess fat and gristle from the chicken, leaving the tender attached (see tips above). Place in a zip-top bag.
Brine: In a bowl, combine the water, salt, sugar and rub. Pour it into the bag with the chicken. Seal and massage to work in the marinade. Let soak for 1 hour on the counter.
Gas Grill: Heat your grill to 350F degrees. Add a foil pouch with Cowboy Hickory Wood Chips for added flavor. Place the chicken on the grill over direct heat.
Pellet Grill: Heat your grill to 350F degrees with Cowboy Charcoal & Hickory Barbecue Pellets . Place the chicken on the grill.
Charcoal Grill: Use a charcoal chimney to light Cowboy Charcoal All Natural Hickory or Apple Hardwood Briquets. Once ashed over, dump the coals into your grill. Let burn for 15 minutes.
Grill: Remove the chicken from the marinade. Rub with a drizzle of olive oil and more rub. Place on the grill top-side down. Grill for 3 minutes. Flip. Grill for 3 minutes. Flip, rotating 90 degrees to get grill marks. Grill for 3 minutes. Flip and grill for another 3-5 minutes, until the internal temperature reaches 165F degrees.
Rest: No matter which method you use, allow the chicken to rest for 5-10 minutes. Slice and serve.

Chorizo Breakfast Burritos

Wed, 08 Feb 2023 22:27:17 GMT

CHORIZO BREAKFAST BURRITOS

By Dan Phelps of Learning to Smoke

Watch the video and get the recipe for delicious, smoky Chorizo Breakfast Burritos from Dan Phelps, Pitmaster of @LearningtoSmoke.

Ingredients :

10 oz Chorizo

6 eggs

1 Cup Shredded cheddar cheese

1 CupShredded pepper Jack cheese

3 Cups Potatoes (russets)

4 Flour tortillas

Directions:

If using a charcoal grill with a griddle top (such as a Hasty Bake), use Cowboy Hardwood Briquets . If using a ceramic grill (such as a Primo) and cast iron griddle (such as Lodge) use Cowboy Oak & Hickory Hardwood Lump Charcoal

Preheat griddle to medium heat.
Grease with avocado oil.
Cook chorizo, diced up potatoes (pre-cooked), and eggs.
Cook for a couple of minutes and then mix together cooked.
Top with cheese.
Warm up tortillas.
Place mix on tortilla and serve.

Grilled Garlic Butter Lobster

Wed, 08 Feb 2023 22:16:59 GMT

GRILLED GARLIC BUTTER LOBSTER

By Derek Wolf of Over the Fire Cooking

This recipe is from Derek Wolf of @overthefirecooking . Get great flavor with these grilled split lobster tails seasoned with Smoked Chipotle Mezcal, and topped with melted garlic butter and gruyere cheese.

ingredients:

Lobster:

3 Lobsters split in half & cleaned
5 tbsp Smoked Chipotle Mezcal Seasoning
1 cup Gruyere Cheese grated
Lemons Sliced for garnish
Parsley Chopped for garnish

Garlic Butter Sauce:

5 tbsp White Wine
1 tbsp Garlic Minced
1 tbsp Shallots Minced
1 stick of Unsalted Butter
1 tsp Hot Sauce
½ tsp Tarragon Chopped

PREPARATION:

Lather your split & clean lobster halves with canola oil and then thoroughly seasoning with Chipotle Mezcal seasoning (or your favorite seafood seasoning). Set in the fridge until you are ready to cook.
Preheat your Cowboy Charcoal for direct grilling at a medium temperature (about 350F).
Add a cast iron skillet over the coals to preheat for 1 minute. Add your shallots and garlic and let simmer with a little oil until browns (about 2-3 minutes). Deglaze the skillet with the white wine and let simmer for 1 minute. Next, add the butter and hot sauce and let it melt. Once everything is melted and simmering, add your chopped tarragon. Let simmer for 1 more minute then pull off and let cool.
Pull out your lobster tails, and add them to the grill to cook for 2-3 minutes flesh side down. Flip the lobster tails over and begin adding a spoonful of the Garlic Butter sauce on each lobster tail. Top each tail with the grated gruyere cheese and cover the lobster tails with a lid or cover to let the cheese caramelize (about 2-3 minutes). Once the lobster tails are done and the cheese is melted, pull off and let cool.
Garnish the lobster with parsley and lemons. Serve & enjoy!

Loaded Steak Fries

Wed, 08 Feb 2023 18:19:19 GMT

LOADED STEAK FRIES

By Derek Wolf of Over the Fire Cooking

These Loaded Steak Fries are the ultimate appetizer or meal! Recipe courtesy of Derek Wolf of @overthefirecooking .Tender and juicy bite-sized pieces of skirt steak are layered over crispy waffle fries then topped with queso, homemade charred salsa, guacamole, sour cream, cilantro, and red onions.

Servings: 6 People

Prep: 15 minutes

Cook: 20 minutes

ingredients:

Steak:

1-2 large Skirt Steaks

Marinade:

1/4 cup Cilantro
4 Garlic Cloves
3 medium Limes, juiced
2 Navel Oranges, juiced
5 tbsp Soy Sauce
2 tbsp Green Onions
5 tbsp Chipotle Puree
1 tbsp Achiote Paste
Salt, to taste

Charred Salsa:

1 Red Bell Pepper
1 Roma Tomato
1/2 Red Onion
1 Jalapeño
3-4 Garlic Cloves
1/4 cup White Vinegar
3 medium Limes, juiced
Kosher Salt, to taste

Fries:

2 lbs Waffle Fries, of your choosing or homemade
2 cups Queso, of your choosing or homemade

Garnishes:

Guacamole
Sour Cream
Chopped Cilantro

PREPARATION:

Begin by adding all of the ingredients for the marinade to a blender/food processor. Blend till smooth, then add your skirt steaks to a food safe container. Cover in the marinade and place in the fridge for 4 hours but ideally overnight.

Next day, preheat a high heat lump Cowboy Charcoal. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook.

Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 4-6 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 10 minutes.

As the steaks rest, add your tomato, bell pepper, onion and jalapeno to the coals to char for 3-4 minutes. Pull them off and begin prepping them. Remove the stem & seeds of the bell pepper, tomato and jalapeno. Remove the outside skin of the onion, then place the charred veggies plus all the ingredients for the salsa to a food processor and blend. Place in a bowl for serving.

Next, slice your steaks against the grain into bite size pieces and begin building your fries. Lay out your fries on a large plate and drizzle your queso over the top. Add the chopped steak, salsa, guacamole, sour cream, chopped red onions and chopped cilantro. Serve and enjoy!

Lobster Skewers with Bang Bang Sauce

Wed, 08 Feb 2023 18:11:31 GMT

LOBSTER SKEWERS WITH BANG BANG SAUCE

By Derek Wolf of Over the Fire Cooking

For a fun, delicious meal, try this recipe from Derek Wolf of @overthefirecooking for Lobster Skewers with Bang Bang Sauce. Derek grills the lobster tails over Cowboy Oak & Hickory Hardwood Lump Charcoal for clean burning consistent heat source

ingredients:

Skewer:

6 Lobster Tails

Seasoning:

1 tsp of Kosher Salt
1 tsp of Black Pepper
1 tsp of Garlic Powder
2 tsp of Canola Oil

Butter Baste:

¼ cup of Clarified Butter
5 tsp of Red Chili Flakes
5 tsp of Chopped Scallions
5 tsp of Chopped Cilantro

Bang Bang Sauce:

¼ cup of Mayonnaise
2 tbsp of Sweet Chili Paste
5 tbsp of Rice Wine Vinegar
1 tbsp of Sriracha Sauce
2 tsp of Honey

PREPARATION:

First, take your wooden skewers and submerge them in water. Let them sit in the water for at least 15 minutes. This will help them not burn as bad over the flames.
While the skewers soak, take some kitchen shears and carefully remove the lobster tail belly shell. Cutting along the sides of the shell, you can easily peel the belly shell off once fully cut. Do this to all the lobster tails. Next, take your skewers and skewer the meat of the lobster keeping it close to the top of the shell. Repeat this for all the lobsters. Finally, lather the lobster with oil and season with salt, pepper and garlic powder.
In a bowl, mix together the ingredients for the Bang Bang Sauce. Set aside until ready to use.
Preheat your Cowboy Charcoal for high heat direct grilling (around 400F).
Add a small skillet to the grill to preheat for 1 minutes. Melt your clarified butter, then add the red chili flakes, chopped scallions and cilantro. Stir together and let gently simmer over the flames while you add your lobster tails, flesh side down, to the grill. Cook the lobster tails for 1-2 minutes on the first side, then flip over so the shell is towards the fire. Begin basting the lobster with the butter sauce and continue cooking for 2 minutes. Once the lobster tails are opaque white, pull them off and let cool for 1 minutes.
Drizzle the Bang Bang Sauce over top, serve and enjoy!

Poor Mans Burnt Ends

Wed, 08 Feb 2023 17:58:34 GMT

POOR MAN'S BURNT ENDS

By Derek Wolf of Over the Fire Cooking

Poor Man's Burnt Ends are anything but poor. This recipe from Over the Fire Cooking creates a deep, rich flavor in in the meat, great using chuck roast or brisket.

ingredients:

Beef:

1 Chuck Roast, about 3-4 lbs
2 tbsp of Tennessee Smoke Seasoning or your favorite BBQ seasoning
1 tbsp of Canola Oil

Spicy Bourbon BBQ Sauce:

3/4 cup of Ketchup
1/2 cup of Apple Cider Vinegar
4 oz of Bourbon
1.5 tbsp of Hot Sauce
1 tbsp of Brown Sugar
1/2 tbsp of Garlic Paste
1/2 tbsp of Worcestershire
Salt, to taste

PREPARATION:

Cube your chuck roast into 1” size cubes and place in a bowl. Lather with canola oil and then season with Tennessee Smoke Seasoning or your favorite BBQ seasoning. Place the cubes onto a baking tray with about ½” separation between each cube. Place in the fridge for 1 hour to set, then let come to room temperature 15 minutes before cooking.
Preheat a grill or smoker using a two zone fire with Cowboy Charcoal to 275F. Add some hickory chunks or chips for added smoke flavor.
Place the beef onto the smoker to cook for about 1.5 hours until they begin to soften. As the beef smokes, heat up a medium high fire for the BBQ Sauce. Add a skillet with the bourbon to simmer for 30 seconds. Next, add the rest of the ingredients for the BBQ sauce and let simmer until thickened. Once warm and well incorporated, pull the BBQ sauce off the heat to cool.
After 1.5 hours on the smoker, pull the beef off and place into a medium size foil bin. Top the burnt ends with the BBQ sauce and mix around. Cover the bin with aluminum foil and place back on the smoker to cook for another 2.5 hours. Add more BBQ sauce if needed so that there is a decent amount of liquid in order to break down the burnt ends.
Once the burnt ends are tender and can easily break apart, pull them off and let cool for 10 minutes. Toss the cooled burnt ends in some of the foil bins sauce, season with a little more BBQ seasoning and enjoy!

Easy Charcoal Grilled Tri-Tip

Wed, 08 Feb 2023 17:49:35 GMT

EASY CHARCOAL GRILLED TRI-TIP

This is an easy and delicious recipe for tri-tip grilled over all natural Cowboy Mesquite Hardwood Briquets and Apple Wood Chunks . Watch the video for a demonstration of how to easily grill tri-tip.

Ingredients :

2 to 3 lbs Tri-tip
2 tbsp Salt

1 tbsp Pepper

1 tbsp GirlCarnivore Ooomami Powder

1 tsp Jack Daniel's Steak Seasoning

PREPARATION:

Trim tri-tip if needed removing any silverskin
Rub liberally with salt, pepper, Girl Carnivore Ooomami, and Jack Daniel's Steak Seasoning.
Allow the meat to come to room temp 45 minutes.
Preheat grill for indirect heat with Cowboy Mesquite Hardwood Briquets.
Add apple chunks to outer corners for smoke.
Smoke meat over indirect 25-30 minutes
Finish over the hot side of the grill, with a good crust.
Allow the tri-tip to rest, 10 minutes before slicing
Slice tri-tip against the grain, which for tri-tip means rotating the cut as it has two different grains. See our full video for the full recipe and tutorial.

Fully Loaded Grilled Fajita Bar with Avocado Salsa and Charred Tomato Salsa

Wed, 08 Feb 2023 17:33:19 GMT

FULLY LOADED GRILLED FAJITA BAR WITH AVOCADO SALSA AND CHARRED TOMATO SALSA

Char-grilled skirt steak makes for the perfect base for fajitas, nachos, tacos, and more with a medley of grilled veggies and salsas. Watch Daniel demonstrate how to grill and set up an epic fajita bar!

Ingredients :

For the Skirt Steak :

2 lbs Skirt Steak
Salt and Pepper
1 tbsp El Mariachi Spiceology

For the Grilled Veggies:

6 Avocados
4 Limes
3 to 4 Jalapenos
2 lbs Tomatoes
1 head Garlic
2 red onions, sliced into 1” rounds
4 to 5 Red Fresno Peppers
5 to 6 Anaheim Chile Peppers
3 to 4 Red Bell Peppers
1/2 cup Olive Oil, divided
1 tbsp Silver Tequila
Salt and Pepper
1 tsp El Mariachi spice by Spiceology

For the Fajitas:

Warmed tortillas
Cotija cheese
Fresh cilantro

PREPARATION:

Grill the Steak:

Rub the steak with salt, pepper, and El Mariachi seasoning.
Roll the steak
Marinate overnight
Take out 30 minutes before ready to grill
Prep the Grill with Cowboy Oak & Hickory Hardwood Lump Chacoal and Hickory Wood Chunks . Use Cowboy Woven Wood Firestarters to start your fire.
Place the skirt steaks over direct heat and allow to cook to the desired temp.
Allow to rest 5 minutes before slicing against the grain.
Season with salt and serve on a large platter with toasted tortillas and grilled veggies and salsas.

To make the Grilled Veggies:

Cut the tip of the head off the garlic and pour olive oil over top.
Coat all veggie in oil
Season with salt and pepper.
Sprinkle with El Mariachi seasoning.
Remove pits from avocados and rub with oil.
Add the garlic, and allow to grill for 10 minutes to allow the flavor to permeate.
Add the peppers and onions to the grill.
Add the limes avocados to the grill, flesh side down.
Allow the veggies to grill and blister on all sides, rotating as needed to avoid burning, 5 to 7 minutes.

To assemble the char-grilled red salsa:

Peel the blistered skin from the tomatoes and add to a blender or food processor.
Peel the skin and seeds from jalapeno and Fresno and add to the food processor.
Add 1/4 cup onion, 4 cloves of the grilled garlic, juice from 1 lime, tequila, ¼ cup olive oil and pulse to combine.
Season with salt and pepper to taste.

To assemble the Grilled Avocado Salsa:

Scoop out 4 grilled avocado into a large bowl.
Remove skin and seeds from 1 jalapeno and finely mince.
Add to the bowl.
Squeeze the juice from 1 lime.
Add 1/4 cup minced grilled red onion and 4 cloves minced garlic.
Lastly, remove the skin, stem, and seeds from 1 of the blistered anaheim chilies. Mince and add the bowl.
Season with salt, pepper, and El Mariachi spice. Mash with a fork to combine.
Serve with fresh cilantro.

Assemble the Fajita Board:

Arrange the salsas on a large platter with the sliced steak.
Serve along the remaining grilled vegetables, sliced.
Place warm tortillas in a towel and other desired toppings like fresh minced cilantro, cotija cheese, and crema or sour cream.
Everyone will enjoy building their own fajita platters.

Tip: Using under-ripe avocados will help them maintain their texture while on the grill.

Grilled Garlic Shrimp over Cashew Cherry Charred Salad

Wed, 08 Feb 2023 17:03:59 GMT

GRILLED GARLIC SHRIMP OVER CASHEW CHERRY CHARRED SALAD

Watch the video to learn how to use wood chips on a gas grill to make this recipe for Grilled Garlic Shrimp over Cashew Cherry Charred Salad.

Ingredients :

1 pound (16-20 count) extra large raw shrimp, peeled deveined, tail-on or off

2 tablespoons minced garlic

2 tablespoons unsalted butter

2 tablespoons agave syrup

2 tablespoons lime juice, additional lime for final plate

1 tablespoons minced ginger

1-2 teaspoons sriracha style hot sauce, to taste

3/4 teaspoon smoked paprika

2 tablespoons avocado oil, divided

1 sweet red pepper, cut in half

1 head of savoy cabbage, cut in 3-4 (1 1/2-inch) thick steak

2 green onions, chopped

1/2 cup chopped cilantro

1/4 cup minced mint leaves

1/2 cup chopped dried cherries or 1 cup fresh cherries when in season

1/2 cup chopped cashews

Cowboy Cherry , Apple or Pecan Wood Chips

PREPARATION:

Remove shrimp from freezer 30 minutes before cooking. Rinse under water then pat dry.
Thread your shrimp on a skewer for easy grilling. You can use a wooden skewer or metal skewer, both options work well.
Light your grill according to the instructions.
Fill a small smoker box with wood chips and place on a gas grill or in a foil pouch directly over the main source of heat. If using a charcoal grill, toss 2 handfuls of wood chips directly on coals. Set grill for direct heat, 400-425°F., close lid, and wait for about 5-10 minutes until the chips begin to smoke.
Meanwhile, whisk garlic, butter, agave, lime juice, garlic, sriracha, smoked paprika and 1 tablespoon avocado oil, in a grill safe saucepan. Cook the sauce on grill, lid down, until it has darkened and thickened, about 5 minutes. Note: the red pepper and cabbage steaks can be grilled while heating the sauce.
Brush red bell pepper halves and cabbage steaks with avocado oil, and season with salt and pepper or desired spice blend. Place cabbage steaks and red pepper halves, skin side down, on grill, lid down, about 3 minutes. Char red peppers on one side only, about 10 minutes, and remove; cut into strips. Char cabbage on both sides, remove and place into serving bowl or platter. Note: The sauce, red bell pepper, and cabbage will not all be done cooking at the same time, remove as needed. Set aside.
Grill the shrimp skewers over direct heat for 2 minutes on each side. Brush with sauce and grill 1 minutes on each side. Remove grilled shrimp from skewers directly into sauce, and toss. Serve immediately over charred cabbage with a squeeze of lime juice.
Sprinkle cashews over shrimp salad. Garnish with cilantro, mint, and lime slices.

Chicken BBQ with Tomato Relish

Wed, 08 Feb 2023 16:48:05 GMT

CHICKEN BBQ WITH TOMATO RELISH

This is one of our favorite quick chicken breast recipes grilled over our charcoal, with a simple overnight marinade. The tomato relish adds zesty flavor to the BBQ chicken. It's all topped with a fresh tomato relish made in cast iron on the grill. And the best part, it's ready in under 30 minutes. Watch below to see how its made!

Ingredients :

BBQ Chicken

4 chicken breasts
Italian Dressing (marinade)

Tomato Relish

2 tablespoon Olive Oil
10 oz cherry tomato cut in half
2 Red Fresno Pepper
1 Anaheim Pepper
1 medium red onion chopped
Salt & Pepper to taste
5 leaves fresh basil chopped.

PREPARATION:

Marinate the chicken in the italian dressing in a container or resealable ziplock bag 2 hours or up to overnight.

Preheat the grill

Place the chicken on the grill and cook, flipping as needed until the chicken reaches an internal temperature of 165.

Remove the chicken from the grill and tent with foil to rest.

Meanwhile, while the chicken is grilling, allow cast iron pan to heat on the grill, 3 to 5 minutes.

Add oil and stir to coat pan.
Add peppers and red onion. Stirring as needed as the onion begins to caramelize, 5 minutes.

Add the tomatoes, and season with salt and pepper to taste.
Allow the tomatoes to sit over the heat until they blister and begin to break down, 7 to 10 minutes.

Remove from heat and fold in the basil.

Slice chicken and arrange on a plate. Top with Tomato mixture.

Grilled King Crab Legs

Wed, 08 Feb 2023 00:53:06 GMT

GRILLED KING CRAB LEGS

Watch the video and get the recipe for rich, smoky grilled King Crab Legs.

Ingredients :

2 to 4 pounds of King Crab Legs
1 lb Butter
BBQ seasoning or Creole seasoning
Hot sauce

PREPARATION:

Prep the grill with Cowboy Charcoal for direct heat.

Place the crab legs in an aluminum foil baking pan.

Melt the butter in a large bowl and whisk in the bbq seasoning
Whisk in the hot sauce and the Creole or BBQ seasoning.

Dredge the crab in the butter mixture.

Place the crab back in the foil pan and pour the remaining butter over top.

Nestle the crab, in the foil pan, on a bed of Cowboy Hickory Wood Chunks .

Close the lid and let the crab smoke for 5 minutes with the lid closed and then open the grill to cook until the crab is heated through about 15 to 20 minutes.

Remove from the grill and let rest for 5 minutes before serving.

Bacon-Wrapped Salmon Bites

Wed, 08 Feb 2023 00:47:55 GMT

BACON-WRAPPED SALMON BITES

By Derek Wolf of Over the Fire Cooking

Try this Salmon Bites recipe from Derek Wolf of @overthefirecooking , a tasty appetizer or even a weeknight dinner. Each bite packs a ton of flavor and just the right amount of crunch. Seasoned with your favorite BBQ seasoning and basted with honey, these salmon bites have a nice crust to them. Finally, top them off with Derek's Firecracker Sauce for the perfect combo of sweet, spicy, and savory.

Servings: 4 People

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients :

Salmon:

1 whole salmon, cubed
1/2 cup Favorite BBQ Seasoning
12 Bacon slices, cut in half
1 cup honey, for basting
Chives, for garnish
Sesame Seeds, for garnish
Sliced Red Peppers

Firecracker Sauce:

1/2 cup Sriracha Sauce
1/2 cup Brown Sugar
2.5 tbsp Soy Sauce
1.5 tbsp Chili Paste
1.5 tbsp Honey
1 tbsp Hot Sauce
2 tsp Minced Garlic
2 tsp Ginger Paste

PREPARATION:

Begin by removing the skin of your salmon and slicing into 1.5-2" cubes. Next, wrap each salmon cube with 1/2 strip of bacon and secure with a toothpick. Coat the outside of the salmon in your favorite BBQ seasoning and set aside until ready to use.

Preheat your smoker using Cowboy Charcoal to 250F for indirect cooking. Add some Cowboy wood chips or wood chunks for added smoky flavor if desired.

Add your salmon to the smoker to cook until about 145F internal (about 30-40 minutes). As the salmon cooks, baste the outside with honey every 10 minutes. Once the salmon is done, pull off and let rest for 5 minutes.

Add a skillet over medium high heat (about 350F) along with some oil and your minced garlic. Let the garlic brown for about 2-3 minutes, then add the rest of the ingredients for the Firecracker Sauce. Stir until bubbling, then pull the sauce off to cool.

Finish the salmon with a spoonful of the Firecracker Sauce on top along with chopped chives, sliced red pepper and sesame seeds. Serve and enjoy!

Korean Style Chicken Wings

Wed, 08 Feb 2023 00:04:43 GMT

KOREAN STYLE CHICKEN WINGS

This recipe gives a delicious savory & sweet flavor to the chicken wings. Cowboy Mesquite Wood Chips highlight this great recipe...so simple and so good! Watch Cowboy pitmaster Daniel expertly demonstrate this recipe.

Ingredients :

6 lbs chicken wings
Jack Daniel’s® Whiskey Barrel Smoking Chips
Cowboy Mesquite Wood Chips
1/2 cup Korean red chili pepper paste (Gochujang)
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
4 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and minced
1 teaspoon salt
1 teaspoon pepper

PREPARATION:

Whisk the Korean red chili pepper paste, brown sugar, soy sauce, water, sesame oil, vinegar, garlic, ginger, salt, and pepper together in a large bowl.
Add the chicken, and toss to evenly coat.

Cover with plastic wrap and allow the chicken to marinate for 1 hour or up to overnight.

When ready to grill, preheat the grill to 350 - 400 degrees with a smoker box on one side of the grill filled with Cowboy Mesquite Wood Chips and Jack Daniels® Whiskey Barrel Smoking Chips .

Remove the chicken from the marinade. straining the marinade into an oven-safe saucepan.

Place the pan on the grill and allow the marinade to come to a complete boil, stirring as needed, for 10 minutes.

Meanwhile, arrange the chicken on the grill.

Close the lid and allow the smoke from the wood chips to permeate the chicken within the grill.

Cook the chicken for 15 to 20 minutes, rotating as needed to avoid flare-ups and ensure even cooking.

Grill the chicken until it temps 165 at its thickest part with an instant-read thermometer.

Place the cooked chicken in a large bowl and toss with the reduced marinade.

Arrange on a platter and serve.

Maple Peach Sticky Wings

Tue, 07 Feb 2023 23:50:02 GMT

MAPLE PEACH STICKY WINGS

This Maple Peach Sticky Wings Recipe from Derek Wolf is everything you want from a summertime barbecue. The perfect balance of sweet and savory, give them a try at your next grill out!

Ingredients :

Yields: 4

Wings:

3-4 lbs of Chicken Wings
2 tbsp of Hickory Peach Porter Seasoning or your Favorite BBQ Seasoning
2 tsp of Canola Oil, for binder
1 qt of Frying Oil

Maple Peach Glaze:

2 tbsp of Maple Syrup
5 tbsp of Peach Preserves
2 tsp of Sriracha Sauce
2 tsp of Bourbon

PREPARATION:

Lather your chicken wings in canola oil. Season your wings thoroughly with Hickory Peach Porter Seasoning or your favorite BBQ Seasoning. Set chicken in the fridge until ready to use.
Preheat your smoker to 250F for indirect cooking using Cowboy Charcoal . Add some hickory or pecan wood chunks for added smoke flavor if desired.
Add your chicken wings to the smoker and cook for about 2-2.5 hours or until 165F internal.
As wings are close to being done, preheat another fire pit or stovetop for direct cooking. Add a basting skillet with the bourbon first to simmer for 1 minute. Next, add all the other ingredients for the Maple Peach Glaze and let simmer for 10-15 minutes or until thickened. Once done, pull off and let cool.
Next, Add a dutch oven or large skillet to the fire and *carefully* add your frying oil. Heat frying oil for 350-375F. Once wings are done, pull them off and carefully add them to frying oil to cook for 2 minutes. Flip halfway through and stir occasionally. When the wings are crispy, pull off and let cool for 2 minutes.
Add the wings to a tossing bowl and cover in the Maple Peach Glaze. Toss until evenly coated and serve. Enjoy!

North African Rotisserie Leg of Lamb

Tue, 07 Feb 2023 23:18:13 GMT

NORTH AFRICAN ROTISSERIE LEG OF LAMB

This recipe for rotisserie leg of lamb is rich with spices and a smoky hickory flavor. Watch the video . You'll love this savory, zesty smoked lamb recipe from Merry Graham of @GrillingGrandma.

Ingredients :

4 pounds boneless leg of lamb leg
Zest from one lemon
1/2 cup lemon juice
1/4 cup cilantro
1 tablespoon fresh oregano
1 inch ginger, rough chop
5 garlic cloves
1/2 tablespoon kosher salt
2 teaspoon ground coriander
2 teaspoon ground cumin
2 teaspoons honey
1 teaspoon smoked paprika
1 teaspoon ground black pepper
1/2 teaspoon allspice
1/2 cup Extra Virgin Olive Oil
Zest from 1 lemon
1/4 cup lemon juice

PREPARATION:

Trim Lamb: 1 to 2 hours before cooking, open the roasts up, and trim any excess fat. Place in a large bowl or marination bag.

Mince Marinade: In a mini food processor, finely mince, cilantro, oregano, ginger, garlic, salt, coriander, cumin, honey, paprika, and black pepper, allspice. Add olive oil, lemon zest, and lemon juice, and blend until mixed.

Reserve 1/4 cup marinade.

Massage Marinade: With plastic cooks’ gloves rub marinade into lamb on both sides. Refrigerate for 1 hour or up to 2 hours.

Prepare Grill: Prepare your barrel-style cooker or other smoker to hold around 300 degrees F.

Prepare Lamb: Remove lamb from the refrigerator, and pat dry with paper towels.

Roll the lamb and truss with butcher twine every 2 inches.
Use 2 hooks to hang the lamb securely.

Grill Lamb: Close the lid and cook until the lamb is 125-130°F.

Baste Lamb: Right before removing the lamb from the grill, baste it with the reserved marinade.

Remove the twine and rest lamb for 15-25 minutes.

Drizzle with honey and lemon juice. Sprinkle with finishing salt and fresh cilantro before slicing to serve.

Notes to make on a gas grill:

Prepare your rotisserie for cooking on indirect high heat, and position a drip pan. Place 1 cup Hickory Wood Chips in smoker box in grill.
After the lamb is trussed, skewer the lamb onto the rotisserie spit.

Insert spit on grill, and start rotisserie spinning. Grill until lamb reaches an internal temperature of 125 to 130.

Perfect Char-Grilled Cheeseburgers

Tue, 07 Feb 2023 22:56:39 GMT

PERFECT CHAR-GRILLED CHEESEBURGERS

You'll love this recipe for the ultimate char-grilled cheeseburger bursting with flavor. Watch the video for a demo. The spicy-sweet mix of seasonings and BBQ sauce for the burger is further enhanced by the char-grilled, smoky flavor from Cowboy Mesquite briquets and chunks.

Ingredients :

2 lbs ground beef

1 tbsp Minced garlic

2 tbsp Jack Daniel’s® Steak Seasoning

1 tbsp Isaac Toups Heat Wave from Spiceology

1 tsp Olive Oil, if needed

Salt

Cheese slices

Burger Buns

Cowboy Range Style BBQ Sauce

Lettuce

Tomato

Onion

PREPARATION:

Set your grill up for a 2-zone fire. We recommend you use Cowboy All Natural Mesquite Hardwood Briquets and Cowboy Mesquite Wood Chunks . Watch our videos to learn how to set up a 2-zone fire and how to use wood chunks .

Let the grill pre-heat to around 450 - 500 degrees.

Meanwhile, season the beef and form the patties by mixing the minced garlic, Jack Daniels® Steak Seasoning and Heat Wave spice mixture into the beef with your hands.

Gently divide the beef into even portions, around 1/2 pound per patty.

Shape and form the patties, making sure that the edges are sealed.

Dimple the center of each patty to prevent the burger from expanding in the middle as it cooks.

Clean and oil your grill grates.

When the grill is preheated, place the burgers over the hot side of the fire, keeping an eye on the grill. As the fat renders, it will drip, potentially causing flare ups. Move to the cooler side of the grill if needed.

As the burgers cook, move them with a grilling spatula as needed to manage the temperature, flipping once halfway through cook time. Burgers will take about 7 to 10 minutes to cook depending on thickness and desired temperature.

Meanwhile, toast the buns.

When the burgers have around 1 minute of cooking time left, add a double layer of cheese. Close the lid and allow the cheese to melt.

Remove the cooked burgers from the grill and build your perfect burger by slathering the bottom half of the toasted bun in Cowboy Range Style BBQ Sauce . Top with a cheeseburger. Place lettuce, tomato and onion on top.

Serve.

Grilled Butterflied Chicken Drumsticks with Alabama White Sauce

Fri, 03 Feb 2023 18:59:31 GMT

CHICKEN BUTTERFLIED DRUMSTICKS WITH ALABAMA WHITE SAUCE

By Derek Wolf of Over the Fire Cooking

Derek Wolf from @overthefirecooking uses Cowboy Oak & Hickory Hardwood Lump Charcoal to infuse great smoky flavor into these butterflied chicken drumsticks with Alabama White Sauce.

Ingredients :

Chicken:

2-3 lbs Chicken Drumsticks
2 tbsp Canola Oil

BBQ Seasoning:

2 tbsp Brown Sugar
1.5 tbsp Kosher Salt
1 tbsp Garlic Powder
1 tbsp Smoked Paprika
2 tsp Black Pepper
1.5 tsp Onion Powder
1.5 tsp Chile Powder
1 tsp Cinnamon
1/2 Cayenne

Alabama White Sauce:

2 cups Mayonnaise
1/2 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1/8 cup Brown Sugar
1.5 tbsp Prepared Horseradish
1 tbsp Hot Sauce
1 tsp Cayenne Powder
2 tsp Honey

PREPARATION:

Begin prepping your chicken drumsticks. Using a really sharp knife, slice one area on the drumstick from top to bottom all the way down to the bone. Pull apart the two sides of the slice and begin separating the meat from the bone so that the chicken drumstick is flayed open and flat. Make sure to leave some part of the meat, on the opposite side of the first cut, still connected. Repeat this for all of your drumsticks.

In a bowl, mix all the ingredients for the BBQ seasoning. Lather your chicken with oil then generously season them. Mix together thoroughly, cover and place in the fridge to marinate for at least 1 hour.

Preheat a medium high heat fire (around 375F) for two zone cooking.

Mix all the ingredients for your Alabama White Sauce and set to the side.

Once the fire is ready, place your drumsticks over the direct heat and cook them for 2-3 minutes per side until they have been charred well. Once they have developed a good crust, pull them over the cooler side of the grill and cook until they reach 170F internal (about 10-15 minutes). Once done, pull them off and let them rest for 1-2 minutes.
Right before serving, dip each drumstick right into the Alabama White Sauce and enjoy!

Alabama White Barbecue Sauce

Mon, 30 Jan 2023 21:55:47 GMT

ALABAMA WHITE barbecue sauce

Alabama barbecue is known for its signature tangy, white barbecue sauce. Watch the video to learn more . This tangy sauce combines vinegar, mayonnaise and black pepper. Typically served with chicken or pulled pork, this sauce is great for basting and dipping. Bring northern Alabama barbecue to your grill with our recipe for pulled pork sandwiches.

Ingredients :

1 six-pound skinless pork shoulder
1 cup mayonnaise
1/4 cup apple cider vinegar
2 garlic gloves, minced
1 tablespoon prepared horseradish
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon ground pepper
2 tablespoons brown sugar
1 tablespoon sweet paprika
1 teaspoon cumin
1/8 teaspoon celery salt
6 hamburger buns
1 tablespoon olive oil
Coleslaw, for serving

Directions:

Soak Cowboy Wood Chips , flavor of your choosing, in water for at least 30 minutes
Fill half of grill with Cowboy Hardwood Lump Charcoal and light
In a small bowl, combine mayonnaise, apple cider vinegar, garlic, horseradish, sugar, salt and pepper to create white barbecue sauce
Whisk until all ingredients are blended and set aside
To make a rub, mix brown sugar, sweet paprika, cumin and celery salt in a bowl and coat pork shoulder with mixture
Sprinkle the rub all over the pork, patting it onto the meat with your fingertips
Once grill is hot and coals have ashed over, drain water from woods chips and add them to hot coals
Place pork over indirect heat on the grill grate
Cover grill and allow pork to cook for 4 to 5 hours, adding lump charcoal and wood chips as needed. Optional: use white barbecue sauce to baste pork shoulder
Once pork is tender and loosely on the bone and the internal temperature of the pork has reached 190 degrees, remove pork shoulder from grill
Allow to rest for 20 minutes before pulling apart, using meat claws to shred the pork
Discard the bones
Toss pork in a large bowl and mix with White BBQ Sauce to moisten and season the meat
Paint inside of buns with olive oil and place directly on grill grates
Allow buns to cook for 2-4 minutes or until lightly toasted and remove from grill
Place a hefty scoop of pulled pork onto buns with the option of topping with coleslaw
Use any remaining white barbecue sauce for dipping and enjoy!

Spiced Lamb Kebabs with Mint Chimichurri

Mon, 30 Jan 2023 18:00:29 GMT

SPICED LAMB KEBABS WITH MINT CHIMICHURRI

By Derek Wolf of Over the Fire Cooking

These kebabs are made with juicy lamb that’s skewered and grilled to tender perfection, then finished off with a fresh and tangy mint chimichurri.

Servings: 6

Prep: 20 minutes

Marinade: 4 hours

Cook: 20 minutes

ingredients:

Lamb:

2 Boneless Legs of Lamb, cubed

Marinade:

2 tbsp Ground Cumin
1 tbsp Kosher Salt
1 tbsp Black Pepper
2 tsp Cayenne Powder
2 tsp Red Chili Flakes
1 tsp Caraway Seed
¼ cup Soy Sauce
¼ cup White Onion, diced
¼ cup White Wine
5 tbsp Minced Garlic
3 medium Lemons, juiced
1 tbsp Canola Oil

Mint Chimichurri:

5 tbsp Fresh Parsley, chopped
2 tbsp Red Wine Vinegar
1 tbsp Mint Leaves, chopped
1 tbsp Minced Garlic
1 tsp Red Chili Flakes
½ tsp Black Pepper
½ tsp Kosher Salt
Olive Oil, to desired consistency

PREPARATION:

Cube up your boneless legs of lamb into 2-3” cubes and place in a food safe bowl or bag. Add all the ingredients for the marinade to the bowl/bag and mix together thoroughly then cover/seal. Let marinate in the fridge for at least 4 hours, but ideally overnight.
Preheat your grill using Cowboy Charcoal to a medium high heat (around 375F) using a three zone cooking method.
As the grill heats up, add all the ingredients for the Mint Chimichurri to a bowl and mix together thoroughly. Add as much olive oil as you like for your desired consistency. Once done, set to the side until ready to use.
Next, pull out your marinated lamb, discard any excess marinade and divide evenly for how many skewers you have. Add the cubed lamb onto your skewers and set aside until the grill is ready to go.
Once the grill is ready to go, add your lamb skewers to the grill in between the two heat sources (in the cooler part). Close the lid and let cook for about 2-3 minutes. Flip the skewers over once they are nicely charred and cook for another 2-3 minutes. Keep flipping and cooking for 2-3 minutes per side until both sides are 130-135F internal. Right before you pull them off the grill, drizzle some of the Mint Chimichurri over the top! You can also wait to do this until after they have rested, but either way is fine. When the lamb skewers are done, let them rest for 7-8 minutes.
Once rested, pull the meat off the skewers, add more chimi if you like, slice, serve and enjoy!

White Wine Herb Lamb Skewers with Mint Chimichurri

Mon, 30 Jan 2023 17:42:54 GMT

WHITE WINE HERB LAMB SKEWERS WITH MINT CHIMICHURRI

By Derek Wolf of Over the Fire Cooking

This tasty recipe for White Wine Herb Lamb Skewers with Mint Chimichurri was originally created by Derek Wolf for Over the Fire Cooking.

ingredients:

Lamb:

2-3 Racks of Lamb
Chopped Parsley, for garnish

Marinade:

1 cup of White Wine
2 Lemons, juiced
5-6 Garlic Cloves
5 tbsp of Spicy Mustard
2 tsp of Fresh Oregano
5 tsp of Fresh Thyme
5 tsp of Fresh Sage
2 tbsp of White Onion
1 tsp of Salt
1 tsp of Pepper
1 tbsp of Oil

Mint Chimichurri:

5 tbsp of Olive Oil
5 tbsp of Parsley, chopped
5 tbsp of Red Wine Vinegar
1 tbsp of Mint, chopped
1 tbsp of Minced Garlic
1 tsp of Red Pepper Flakes
1 tsp of Black Pepper
1 tsp of Sea Salt

PREPARATION:

Slice your racks of lamb into two-bone segments, then score the outside of the lamb so that the marinade gets deeper into the meat. Next, place them in a bowl or food safe bag. In a blender, mix all the ingredients for the marinade. Blend until completely smooth. Add the marinade to the lamb chops and mix thoroughly. Place in the fridge for 4-5 hours to marinate.
Preheat your grill for direct medium-heat cooking (around 375F) using Cowboy Oak & Hickory Hardwood Lump Charcoal . Set up your grill so that when you lay your on they will be 6-8 inches away from the coals.
In a bowl, mix together your Mint Chimichurri Sauce. Set in the fridge to use for later.
Pull out your marinated lamb chops, and discard any excess marinade. Using a skewer, insert between the two bones with about 3-4 two-bone chops on each skewer.
Add your skewers to the grill and cook for about 5-6 minutes per side or until the lamb is 130F internal for a medium rare. Make sure to avoid checking the temperature near bones or the skewer as they may give you inaccurate readings. Once the lamb is done, pull it off and let it rest for 5 minutes.
Pull your lamb chops off the skewers and slice between the bones. Top with the Mint Chimichurri and enjoy!

Wood-Fired Sausage and Kale Pizza

Sat, 28 Jan 2023 00:33:47 GMT

WOOD-FIRED SAUSAGE AND KALE PIZZA

Alex and Dani from Yukon Pizza show you their tips and tricks in this video for how to make the best wood-fired sausage and kale pizza cooked over live fire using Cowboy Pit Style Cookin' Wood . A perfect recipe for pizza night!

ingredients:

1 ball pizza dough

San Marzano tomatoes, blended

Parmesan

oregano

Corto olive oil

Mozzarella cheese

Basil

Note: A long-handled pizza peel is an essential tool for deep brick oven pizzas and safety.

The chefs at Yukon Pizza cook their signature dough in a wood-fired oven between 750-800F. You will need to test your dough and pizza oven to find the ideal temperature for your pizzas but Alex recommends 550F.

DIRECTIONs:

Preheat pizza oven to 700-750F.

Add lemon juice and 2 tablespoons garlic oil to the kale. Season with salt and pepper.

Massage the kale

Press your pizza dough into a circle.

Drizzle the remaining 2 tablespoons of olive oil over the pizza in a spiral.

Sprinkle the parmesan cheese over pizza

Add kale on top, knowing it will greatly shrink in the oven

Add the cooked sausage on top.

Tear fresh pieces of mozzarella and arrange on top

Sprinkle with a touch or oregano.

Slide the pizza onto the pizza peel and place in the pizza oven

Rotate every 30 seconds as the pizza cooks

Toast the cheese by elevating the pizza to the top of the dome using the pizza peel and hold for about 3 seconds before removing from the pizza oven.

Allow the pizza to cool for 3 minutes before slicing and serving.

Wood-Fired Margherita Pizza

Sat, 28 Jan 2023 00:22:29 GMT

WOOD-FIRED MARGHERITA PIZZA

Alex and Dani from @yukonpizza show you their tips and tricks in this video for how to make the best wood-fired margherita pizza cooked over live fire using Cowboy Pit Style Cookin' Wood . A perfect recipe for pizza night!

ingredients:

1 ball pizza dough

San Marzano tomatoes, blended

Parmesan

oregano

Corto olive oil

Mozzarella cheese

Basil

Note: A long-handled pizza peel is an essential tool for deep brick oven pizzas and safety.

preparation:

Prep your pizza oven for a steady temperature of 550 to 800 degrees depending on the type of dough you have using Cowboy Pit Style Cookin' Wood .

Press out the dough about 80% of the way allowing the dough to stretch back a bit.

Spoon the blended San Marzano tomatoes and spread to coat the dough, leaving about a ¾” - 1” for the crust.

Add a sprinkle of parmesan cheese and oregano.

Drizzle oil over top.

Spread large pieces of mozzarella over the surface and add fresh basil.

Slide the pizza on the peel.

Pinch the edges of the crust to help form air bubbles.

Place in the pizza oven for 90 seconds to 2 minutes.

Rotate the pizza every 30 seconds when brown blisters appear on the dough.

Allow the pizza to rest 3 to 5 minutes before slicing and serving.

Grilled Artichokes with Garlic Aioli

Sat, 28 Jan 2023 00:11:22 GMT

GRILLED ARTICHOKES WITH GARLIC AIOLI

These delicious and easy Grilled Artichokes with Garlic Aioli are a healthy and flavorful treat. Watch the video . Artichokes are the perfect appetizer, or can even be an easy side dish to accompany grilled meat, such as lamb or steak.

Yields: 6
Cook: 5-10 mins
Prep: 10 mins

ingredients:

ARTICHOKES:

3 large artichokes

2 lemons, cut 1 into quarters, cut 1 in slices

5 cloves garlic, grated

3/4 cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons minced parsley

2 tablespoons grated parmesan cheese

GARLIC AIOLI:

1/4 cup mayo

6 cloves roasted garlic, minced

Lemon juice from one lemon

1 tbsp Chopped parsley

1/2 tsp coarsely ground Black pepper

1/4 - 1/2 tsp Red pepper flakes

Pinch of paprika

preparation:

Trim the tops from the artichokes and cut in half lengthwise. Fill a large bowl with cold water and squeeze in one lemon wedge. Place artichoke halves in lemon water, for 10 minutes, to prevent artichokes from turning brown.
While artichokes soak, fill a large pot with water and bring to a boil. Carefully place artichokes into boiling water and let cook for 15 minutes. Drain water.
Meanwhile, fill a small smoker box with Cowboy wood chips and place on a gas grill or in a foil pouch directly over the main source of heat. Set grill for direct heat, 400-425°F., close lid, and wait for about 5-10 minutes until the chips begin to smoke.
Mix all garlic aioli ingredients and set aside.
Squeeze remaining lemon wedges into a medium bowl with olive oil, garlic, salt and pepper. Mix together until combined through. Brush artichokes with garlic sauce, saving a little for basting.
Place artichokes on grill, cut side down. Grill for 5 to 10 minutes, basting with garlic sauce and turning frequently until tips are slightly charred. Remove from grill, and plate.
Sprinkle artichokes with parsley and parmesan, serve with Garlic Aioli and enjoy!

Whole Smoked Cauliflower with Buttery Parmesan Topping

Sat, 28 Jan 2023 00:02:16 GMT

WHOLE SMOKED CAULIFLOWER WITH BUTTERY PARMESAN TOPPING

A recipe using the whole cauliflower smoked and grilled using Cowboy Hardwood Barbeque Pellets . Add a buttery parmesan topping to add a decadent taste to the smoked and grilled cauliflower.

ingredients:

1 Whole Head Cauliflower

1/4 Cup Olive Oil

2 tbsp Girl Carnivore Over Easy

1 tsp Salt And Pepper

1/2 Cup Butter, Melted

1/4 Cup Shredded Parmesan Cheese

2 Clove Garlic, Minced

1/2 Tablespoon Chopped Parsley

1/2 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION:

When ready to cook, set pellet grill temperature to 400°F and preheat, using Cowboy Hardwood Barbeque Pellets , lid closed for 15 minutes
Brush the cauliflower with olive oil and season liberally with Girl Carnivore Over Easy, salt and pepper.
Put cauliflower in a cast-iron skillet, place directly on the grill grate and cook for 40-45 minutes until golden brown.
While the cauliflower is cooking, combine the melted butter and garlic in a large bowl.
During the last 20 minutes of cooking, turn the smoker up to 475.
Baste the cauliflower with the melted butter mixture and sprinkle parmesan cheese over top.
Remove the cauliflower from the grill when it is fork tender and rest for 5 minutes.
Quarter the head of cauliflower for serving by slicing down the middle rotating, and slicing again.
Top with extra parmesan and parsley if desired. Enjoy.

Smoked Pigs in a Blanket

Fri, 27 Jan 2023 23:49:42 GMT

SMOKED PIGS IN A BLANKET

Watch the video and take it to the grill to add a delicious smoky taste to this pigs in a blanket recipe from @vertsmoke. Have fun adding other fun condiments such as barbecue sauce and chees in addition to ketchup and mustard.

ingredients:

1 tube of crescent rolls
8 hot dogs
1 egg (beaten)
1 tbsp Jack Daniel's ® Pork Rub or your Favorite BBQ rub

PREPARATION:

Preheat smoker to 375°F

Place hot dogs in crescent rolls, starting with the wider end.

Beat the egg with the water and brush on the crescent roll.

Sprinkle tops with Jack Daniels Pork Rub.

Smoke for approximately 15 minutes until golden, brown, and DELICIOUS.

Serve with your favorite hot dog condiments.

*optional add cheese, bbq sauce, etc to crescent roll.

Smoked Buffalo Chicken Dip

Fri, 27 Jan 2023 23:40:05 GMT

SMOKED BUFFALO CHICKEN DIP

You've heard of Buffalo Chicken Wings, but have you tried this tasty Smoked Buffalo Chicken Dip from @vertsmoke? Smoky goodness in a dip!

ingredients:

2 lbs boneless, skinless chicken thighs
1 shallot
2 cloves garlic
1 TBP butter
1/2 cup buffalo hot sauce
1/2 cup beer
1 packet cream cheese
1/4 cup sour cream
1/2 cup blue cheese crumbles
1 bunch green onions
Salt and pepper to taste

PREPARATION:

Preheat smoker to 400°F

Season chicken with salt and pepper, cook though on the grill. Approximately 20 minutes. Once cooked, remove and set aside to cool for a bit.

Place a 12” cast iron pan in the smoked to preheat. Finely dice the shallot and garlic. Add to pan with 1 TBP butter and cook for 2-3 minutes. While sauteing veggies, dice up the chicken to bite-sized chunks.

Deglaze the pan with beer of choice. Add in hot sauce, cream cheese, sour cream, and diced chicken. Stir well to combine. Sprinkle top with blue cheese crumbles. Cook in the smoker for 15-20 minutes until bubbling and heated through. Top with sliced green onions. Serve with pita chips or your favorite chips.

Wood Fired Oysters with Compound Butter

Fri, 27 Jan 2023 23:19:31 GMT

WOOD FIRED OYSTERS COMPOUND BUTTER

Fire up the pizza oven! Watch the video to learn how make wood fired oysters with pecan cooking wood. This appetizer is about as easy as it gets with the oysters cooked over a wood fire in their shell before being topped with compound butter and cheese.

ingredients:

Pit Style Cookin' Wood

3 to 4 lbs Fresh Oysters

For the compound butter

8 tbsp

2 tbsp bacon, cooked and minced

2 Garlic cloves, minced

1 tsp Parsley, minced

1 tsp Cilantro, minced

1/2 cup shredded parmesan cheese

Lemon wedges

1 tbsp dry white wine

PREPARATION:

Start a fire in your pizza oven by stacking 3 pieces of Cowboy Pit-Style Cookin’ Wood

Allow the wood to burn for 1 hour, letting the pizza oven come to 800F to heat the whole oven.

When ready to cook, arrange a wire rack over a rimmed baking sheet.

Scrub the outside of the oyster shells

Arrange oysters on the wire rack and place in the pizza oven for 4-5 minutes, just until they start to open. You will hear the liquid sizzling as it escapes the shell.

Open each shell and carefully, using an oyster knife, scrape the oyster from the shell so it can slide out easily.

Return the open shells, with oysters and liquid inside to the baking sheet, trying to prevent and spilling.

Top each with 1 teaspoon of the softened compound butter.

Then pile a heaping pinch of parmesan cheese over each.

Return to the pizza oven until the butter melts and the cheese is toasted.

Allow the oysters to sit 2 to 5 minutes before serving with fresh lemon and a pinch of dry white wine and minced parsley for garnish.

Reverse Seared Tomahawk Steak with Roasted Garlic Compound Butter

Fri, 27 Jan 2023 23:10:22 GMT

REVERSE SEARED TOMAHAWK STEAK WITH GARLIC COMPOUND BUTTER

Try this mouth-watering reverse seared tomahawk steak, with instructions how to cook on a cast iron griddle or gas grill with Cowboy smoking wood chips. Watch the video to grill a tomahawk steak reverse sear, and see how to use Cowboy Hickory and Mesquite Smoking Wood Chips on a gas grill for this recipe. Learn how to reverse sear tomahawk steak.

Ingredients:

For the Compound Butter:

1 head of garlic

Salt and Pepper

1 tbsp whiskey

8 tbsp butter, softened

1 sprig of fresh Rosemary

4 sprigs of fresh thyme

For the Steak:

1 Tomahawk steak

2 tbsp olive oil, divided

Salt

Pepper

Jack Daniel's® Steak Seasoning

3 tbsp butter

Rosemary brush

Cowboy® Hickory Smoking Wood Chips

Cowboy® Mesquite Smoking Wood Chips

PREPARATION:

On cast iron griddle with wood chips.

To make the compound butter:

Cut the top from the bulb of garlic.

Place the garlic on a sheet of aluminum foil and add whiskey.

Wrap in aluminum foil and place on grill for 45 minutes until soft.

Remove from grill and let sit 5 minutes.

Mash the softened butter with a fork.

Mince the rosemary and thyme, removing and stems.

Mince 6 bulbs of roasted garlic.

Using the tines of a fork, mash the herbs and garlic into the butter until well combined.

Roll in plastic wrap and seal.

Refrigerate until ready to use.

Allow the steak to come to room temperature about 45 minutes to 1 hour before ready to grill.

Preheat your grill for indirect heat.

Rub the steak all over with olive oil.

Season the steak with Jack Daniel's ® Steak seasoning , salt, and pepper.

To Smoke on a Gas Grill:

Add a mixture of hickory and mesquite wood chips to a smoker box and allow to start smoking, about 5 to 7 minutes.

Place the steak on the cooler side of the grill.

Cook the steak over the cool side until it temps about 115 degrees, about 25 minutes, adding new chips to the smoker box after 30 minutes if they are no longer smoking.

Heat a large cast-iron skillet or griddle over the hot side of the grill.

Tie a few sprigs of rosemary together to form a brush.

Add the remaining 1 tablespoon of olive oil and the butter, swirling to coat.

Add the steak to the hot pan and sear, basting with the rosemary herb brush and melted butter, quickly searing on all sides and the sides.

Remove from heat and slice several tablespoons of compound butter over the steak, cover in foil and rest for 5 to 10 minutes before slicing to serve.

Slice from the bone and into strips.

Season with salt, if desired, and serve.

Dutch Oven Smoked Pit Beans

Fri, 27 Jan 2023 22:55:02 GMT

DUTCH OVEN SMOKED PIT BEANS

Recipe by Peace, Love and Barbecue

You'll love the versatility of this smoked pit bean recipe, which can be enjoyed as a stand-alone side dish, or as part of the main dish, slathered over grilled hot dogs, or layered on frito pies. This smoked pit chili recipe is adapted from Peace, Love and Barbecue. Watch the video .

ingredients:

1 lb Thick Cut Bacon

1, 15 oz can Red Kidney Beans, drained and rinsed

1, 15 oz can Pinto Beans, drained and rinsed

1, 15 oz can Black Beans, drained and rinsed

1, 15 oz can Northern Beans, drained and rinsed

3 cups ketchup

2 tbsp French's mustard

1 cup brown sugar

1/2 cup honey

2 tbsp Magic Dust Spice Mix from Peace, Love and Barbecue

PREPARATION:

Set the smoker to 350 degrees.

Preheat the Dutch Oven on the smoker.

Chop 1/2 of the bacon, and cook until just crispy. Reserve the fat and set aside.

Whisk the ketchup, mustard, brown sugar, honey and Magic Dust in a large bowl.

Fold in the beans.

Add the crisped, chopped bacon to the pre-heated oven.

Add the bacon fat to the pan.

Pour in the bean mixture.

Layer the remaining thick-cut bacon over the top.

Place the dutch oven back on the smoker and allow to cook for 45 minutes to 1 hour, until the bacon is cooked and the beans are bubbling.

Remove from the oven and allow the beans to cool about 10 minutes before serving.

Serve as a stand-alone side dish or as a topping for hot dogs or frito pies.

NOTE: If using a ham hock, add it when you fold in the beans, and allow the beans to smoke for several hours with the lid covering 3/4 of the surface for the meat to render.

Pork Belly Sliders

Fri, 27 Jan 2023 22:44:13 GMT

PORK BELLY SLIDERS

Watch the video for a demo on how to trim, season and smoke pork belly on a pellet grill with Cowboy Charcoal & Apple Barbecue Pellets.

ingredients:

3 to 4 pounds pork belly

Jack Daniel's ® Pork Rub

Honey spice blend

Mudville BBQ Pork Rub

For the sliders:

Bao buns

Cucumbers, thinly sliced

Carrot, julienned or grated

Jalapeno, sliced thin

Cowboy Range Style BBQ Sauce or Cowboy Prairie Fire BBQ Sauce

PREPARATION:

Prep the Pork Belly

Trim the pork belly of unnecessary fat, leaving about a 1/4", and cut in into 1/4” cubes.

Season the pork liberally with a coating of Jack Daniel's® Pork Rub , and your other favorite spice blends, like Mudville BBQ Pork Rub.

Allow the pork to sit for a minimum of 4 hours up to overnight in the refrigerator.

When ready to cook, prep your pellet grill for around 250° F to 275° F with Cowboy Charcoal & Apple Barbecue Pellets .

Place pork belly, fat side down on a wire rack.

Place in the smoker for 3 hours, spritzing the pork every 45 minutes with apple juice.

Carefully remove the pork belly from the smoker.

Transfer the pork to an aluminum foil baking pan.

Add Cowboy Range Style BBQ Sauce , butter, honey, and spices. Mix to combine, coating the pork.

Place the pan back into the smoker for another 1 to 1 1/2 hours until fork tender.

Assemble the Sliders

Split the boa buns in half, and add the pork belly directly to the bun.

Top with cucumber, shaved carrots and jalapeno slices.

Drizzle more BBQ sauce on top if you desire.

Top with the bun and serve.

Prosciutto-Wrapped Shrimp with Mango Salsa

Fri, 27 Jan 2023 22:22:56 GMT

PROSCIUTTO-WRAPPED SHRIMP WITH MANGO SALSA

Fire up the pellet grill to smoke and grill this delicious shrimp and prosciutto appetizer. Check out how to make it down below!

ingredients:

2 Pounds shrimp, peeled and deveined 41/50 or larger
1/2 cup Cowboy Range style bbq sauce
8 Slices prosciutto, kept cold
Toothpicks
mango salsa
cilantro

PREPARATION:

Arrange the bacon in a single layer on a wire rack.
Rinse the shrimp under cold running water and dry thoroughly on paper towels.
Arrange shrimp on a single layer on a wire rack.
Brush with Cowboy Range Style BBQ sauce
Spiral a piece of prosciutto around each shrimp, and secure with a toothpick.
When ready to cook, use Cowboy Charcoal & Apple Barbeque Pellets and set temperature on pellet grill to 400F and preheat, lid closed for 15 minutes.
Place the wire rack with the shrimp on the grill and cook for 10 to 15 minutes until the shrimp are cooked through, flipping once halfway through and rotating the shrimp if needed to avoid hot spots on the grill.
Remove the shrimp from the grill, carefully remove the toothpicks, and transfer to a serving platter.
Serve the shrimp warm topped with mango salsa and fresh cilantro.

Smoked Bacon

Fri, 27 Jan 2023 01:11:56 GMT

SMOKED BACON

Salty, sweet, smoky, and spicy! This recipe takes bacon to a whole new level. Pitmaster Daniel smokes PIG CANDY, also known as candied bacon, over Cowboy Oak & Hickory Lump and Apple wood chunks. Watch the video .

ingredients:

1 lb bacon

1/2 cup brown sugar

1/4 cup Jack Daniel's ® Pork Rub

1/4 cup Andouille spice blend

Garnish

Roasted Garlic
Grilled Lemons
Fresh herbs

PREPARATION:

Preheat the grill with Cowboy Oak & Hickory Lump Charcoal and Apple Chunks for indirect heat.

Line a baking sheet with foil and place a heat-safe wire rack on top.

In a resealable ziplock bag, mix the brown sugar, Jack Daniel’s ® Pork Rub , and Andouille seasoning. Mix to combine.

Put the bacon in the bag and seal. Toss to coat. Or sprinkle the bacon with the mixture, on both sides.

Arrange the bacon in a single layer on a wire rack.

Once the grill reaches a stable 375 degrees, smoke the bacon for 20 or so minutes until the bacon is cooked and the sugar has caramelized, flipping bacon and rotating pan halfway through cook time.

The brown sugar will make the bacon harder to see doneness and gets very hot.

Pull from heat and allow the bacon to rest for 10 minutes before transferring from wire rack to container or serve. As the bacon cools, the sugar will continue to caramelize.

Serve this bacon with our Grilled Bacon Bloody Mary .

Smoked Whole Chicken

Fri, 27 Jan 2023 00:55:45 GMT

SMOKED whole chicken

A simple recipe using the whole bird, Oak & Hickory Lump Charcoal and Pecan chunks, for a tasty & mild smoky flavor. Watch the video for a demonstration.

ingredients:

4 to 5 lbs Whole Chicken
2 tbsp Oil or butter, softened
3 tbsp Spiceology Rotisserie Chicken
3 tbsp Jack Daniels® Chicken Rub
8oz beer

Garnish

Roasted Garlic
Grilled Lemons
Fresh herbs

PREPARATION:

Allow chicken to come to temp 1 hour before ready to cook, pat dry, check the internal cavity, and remove the gizzards and neck bone.

Rub the chicken under the skin and all over with butter

Liberally season with rotisserie and chicken rub making sure to sprinkle inside the cavity and under the skin.

Arrange the chicken on a cupcake tin or on a wire rack on a rimmed baking sheet.

Preheat smoker to 350. We used Cowboy Oak & Hickory Lump Charcoal with Cowboy Charcoal Pecan Chunks Add a small 3x5’ pan with beer over the cooler side of the grill.

Place the grill grates back on the grill.

Cook for 90 minutes or until chicken temps 165 at the meatiest part.

Allow resting 20 minutes before slicing.

Smoked Lobster Tails with Parmesan Butter

Fri, 27 Jan 2023 00:39:14 GMT

SMOKED LOBSTER TAILS WITH PARMESAN BUTTER

By Derek Wolf of Over the Fire Cooking

This preparation brings out amazing smoky & savory flavors in the lobster. This mouth-watering masterpiece is from Derek Wolf of Over the Fire Cooking.

Yields: 4
Cook: mins
Prep: 20 mins

ingredients:

For the Lobster:

4-5 Lobster Tails
1.5 tbsp of Kosher Salt
1 tbsp of Black Pepper
2 tsp of Smoked Paprika
2 tsp of Garlic Powder
2 tsp of Cumin
2 tbsp of Canola Oil

For the Butter:

1/8 cup of Butter
2 tbsp of Chopped Parsley
2 tbsp of Grated Parmesan Cheese
4 Garlic Cloves, minced
1 tsp of Red Pepper Flakes
1 Lemon, juiced

PREPARATION:

Using a knife, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat.

Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell.

Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.

In a food safe bowl, mix together the kosher salt, black pepper, paprika, garlic powder, cumin and oil. Make into a thin paste.

Using a brush, lather the lobster with the seasoning.

Using Cowboy Hardwood Lump Charcoal , preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.

Smoked French Dip Sandwiches

Fri, 27 Jan 2023 00:22:19 GMT

SMOKED FRENCH DIP SANDWICHES

This Smoked French Dip Sandwich melts in your mouth! Smoked Au Jus and Onion Dip are the perfect accompaniments. Watch the video for a demonstration.

ingredients:

For the Smoked Eye of Round

3 to 4 lbs Eye of Round

1 tbsp Olive Oil

2 tbsp GirlCarnivore Over Easy from Spiceology

1 tsp Salt

1 tsp Pepper

For the Au Jus

1 tsp Beef Bouillon

3 cups Beef Stock

1 Sweet Onions

1 tbsp GirlCarnivore Ooomami Powder from Spiceology

For the Onion Dip

1 Yellow Onion

5 shallots

12 scallions, chopped (white and green parts separated)

1 1/2 cups sour cream

1 cup mayo

2 tsp white wine vinegar

1 tsp Worcestershire sauce

For the Sandwiches

Rolls

Provolone Cheese

preparation:

Prep the grill:

Prep your grill with Cowboy Hickory Hardwood Briquets to hold around 325 degrees. Cowboy Woven Wood Firestarters and a chimney are a great way to start your charcoal fire.

Add Cowboy Cherry Wood Chunks when ready to smoke.

For the Eye of Round Roast:

Place on the smoker and cook for about 1 hour to 1 ½ hour, or until the beef is 125 degrees internally, rotating once halfway through cook time.

Remove from heat and rest for 20 to 30 minutes before slicing thin.

For the Au Jus:

Place the sliced onion in an aluminum pan and toss with 1 tbsp oil.
Season with Ooomami powder and a pinch of salt.
Smoke for about 25-30 minutes.

Whisk the bouillon and stock it together in a bowl until the bouillon is completely dissolved.

Pour the stock into the pan with the onions and cover, allowing to cook for another 60 minutes, until the onions are tender.

Remove from heat and set aside.

Strain the liquid into serving bowls.

For the Dip:

Smoke the whole onion and shallots for 30 minutes. Remove from heat and allow to cool until safe to handle.

When safe to handle, dice the onion and mince the shallots.

In a large bowl, combine the diced onion and shallot, rice wine vinegar, oil, minced green onions whites, sour cream, mayo, and Ooomami.
Season with salt.

Whisk to combine.

Add the Worchestershire sauce and whisk again.

Fold in the remaining green onion and parsley.

Cover with plastic wrap and allow to chill for at least 2 hours.

To Assemble:

Toast the hoagie rolls.

Slice the eye of round into paper-thin slices.

Slather onion dip over the inside of each roll.

Fold beef into the roll.

Add provolone to the top.

Toast on the grill until heated through and melted, about 5 minutes back on the grill.

Serve with a cup of au jus for dipping.

Wood Fired Ribeye Steaks

Fri, 27 Jan 2023 00:04:00 GMT

WOOD-FIRED RIBEYE STEAKS

It's hard to beat a good steak and the key to great steaks, use good fuel, and buy good meat. Watch how to make the best wood-fired ribeye steaks in your pizza oven using hickory and pecan wood with simple ingredients. It doesn't get much easier than tossing steaks in a cast iron pan and cooking them in a good pizza oven.

Ingredients :

2 bone-in ribeye steaks

1 tbsp Olive oil

Salt

Pepper

Shanty Steak Seasoning - Gypsy Bistro

4 tbsp butter

Rosemary

4 cloves garlic, smashed

preparation:

Prep your pizza oven to preheat with a fire made of Hickory Pit-Style Cookin' Wood and pecan wood to around 700 - 750F.

Allow the steaks to come to room temperature.

Rub the steaks with olive oil
Season the steaks liberally on both sides with salt and pepper

Season with Shanky Steak seasoning or your favorite steak seasoning if using.

Place steaks into a well-seasoned cast iron pan.
Slide the pan into the pizza oven and cook steaks for about 3 to 4 minutes (Adjust the time based on the thickness of your steaks)

Carefully remove the pan from the pizza oven and flip the steaks.

Add the cast iron pan back to the pizza oven and cook the steaks 2 minutes more.

Carefully remove the pan from the oven and add the butter to the top of the steaks.
Add the garlic and rosemary.

With a long-handled spoon, ladle the butter over the top of the steaks.

Flip the steaks and ladle over top.

Check that your steaks have temped to 130F for medium-rare with an instant-read thermometer.

Rest the steaks for 5 minutes before slicing and serving.

Slice and serve

Smoked Sirloin Roast

Thu, 26 Jan 2023 23:52:27 GMT

SMOKED SIRLOIN ROAST

Enjoy the combination of smoked roast sirloin with red wine reduction sauce in this recipe from @smokevert. The red wine reduction sauce add extra zest to the sirloin, already bursting with flavor. Watch the video below to see how to make it!

Ingredients :

2-3 lbs Sirloin roast
2 TB salt
1 TB pepper
1/2 shallot, minced
1/2 cup red wine
1/3 cup beef stock
2 tablespoons unsalted butter
1 sprig fresh rosemary

preparation:

Remove any excess fat from the roast and save for later.

Cook at 250°F until the internal temp hits 120° could take as long as 3 hours. Once you reach desired internal temperature. Remove and set aside.

Now crank up the heat to 500° (or as hot as your smoker will get). Place the roast back in for about 10-15 minutes, just to get that extra crispy, caramelized exterior. Remove and set aside to rest.

While the roast rests, make the red wine sauce. Render the excess fat in sautée pan over medium heat for a few minutes. Add the minced shallots, cook until translucent. Add the red wine, beef stock, and rosemary sprig. Reduce by half. Once reduced, whisk in the butter. Adjust seasoning as needed.

Single Pan Stuffed Flank Steak and Carrots

Thu, 26 Jan 2023 23:40:05 GMT

Single pan stuffed flank steak

This grilled stuffed flank steak recipe is packed with great flavors. This recipe includes instructions on how to cook with a pellet grill. Check out how to make it below.

Ingredients :

2 lb flank steak
3 cups fresh spinach leaves
2 bell peppers roasted, seeded and sliced
1/2 cup Crumbled feta
Jack Daniels® Beef Rub
Jack Daniels® Steak Seasoning
Salt and Pepper
2 bunches of carrots peeled
2 tbsp butter, melted and cooled
2 tbsp brown sugar
1/2 tsp Jack Daniels® Beef Rub

preparation:

When ready to cook, set pellet grill temperature to 450°F with Cowboy Charcoal & Hickory Barbeque Pellets .
Add a few Cowboy Mesquite Wood Chunks to the hot side of the grill and allow the chunks to smoke until the smoke is clear to add additional flavor to the food.
Lay flank steak flat and season with salt and pepper
Arrange spinach, roasted bell peppers and feta cheese in the center of the flank steak.
Roll the steak rightly, from the long side, forming a tight pinwheel.
Using kitchen string, tie the flank steak in about every 3 inches to secure it.
Coat the flank steak with olive oil.
Sprinkle Jack Daniels® Beef Rub and Jack Daniels® Steak Seasoning over top.
Lay the steak on a sheet pan and set aside.
In a small bowl, whisk the melted butter, brown sugar and Jack Daniels® Beef Rub together until smooth.
Toss the carrots in the butter mixture and season with salt and pepper.
Place flank steak on one side of the sheet pan and carrots on the other.
Place the pan in the pellet smoker.
Bake for 15 minutes the toss the carrots and continue cooking until an instant-read thermometer reads 125f degrees in the thickest part of the steak, another 5 to 10 minutes.
Remove the pan from the grill.
Turn the pellet smoker to sear, or high heat and sear the steak just to give it a nice external color.
Rest for 5 minutes, slice, and serve.

Single Pan Salmon and Veggies

Thu, 26 Jan 2023 23:25:48 GMT

Single pan salmon and veggies

Your single pan solution to a healthy meal from the grill.This recipe includes instructions on how to cook with a pellet grill. Watch how its made below.

Ingredients :

4 Salmon filets, individual portions
2 Tablespoon Olive Oil
Kosher Salt And Freshly Ground Black Pepper
1 Bunch Asparagus, sliced into 1” pieces
1 Bunch baby broccoli, trimmed
2 tbsp Garlic Junkie, divided
10 Ounce Cherry Tomatoes, sliced
2 Lemons, Halved
1/2 Cup Fresh Pesto
Fresh Basil Leaves

preparation:

Preheat the pellet grill to 450 degrees using Cowboy Charcoal & Hickory Barbeque Pellets .
In a large bowl, toss the asparagus, broccoli with 2 tbsp olive oil and season with Garlic Junkie.
Mix in the sliced cherry tomatoes
Arrange the salmon portions in the center of a large baking sheet
Arrange the vegetables around the salmon.
Season the salmon with additional Garlic Junkie.
Place the salmon in the pellet smoker and cook until the salmon reaches 145F, about 15 to 20 minutes.
Place a few lemons, right on the grill to char them while the salmon cooks.
Remove the baking sheet from the pellet smoker.
Top the salmon and vegetables with freshly chopped basil and pesto as it rests.
Squeeze the charred lemon juice over top the salmon and serve.

Smoked Cedar Plank Barramundi

Thu, 26 Jan 2023 22:39:41 GMT

SMOKED CEDAR PLANK BARRAMUNDI

Try this healthy, tasty recipe for fresh, whole fish smoked on a cedar plank. You'll love this combination of savory fish served with a tropical mango & avocado slaw. Watch the video below to see how!

Ingredients :

Barramundi

Cedar plank

Oil

2 whole barramundi, branzino, or rainbow trout, about 1 lb to 1.5 lbs each and cleaned

salt and pepper

1 lemon, sliced

6 to 8 sprigs fresh thyme

6 to 8 scallions, bulbs removed, sliced on a bias lengthwise

Mango Avocado Slaw

1 avocado

1 Mango

1/2 red onion

1/4 cup olive oil

salt and pepper

preparation:

Barramundi

Soak the plank for up to 2 hours in water. Remove and pat dry.

When ready to smoke, preheat the grill to high heat. Clean the grates. Add a smoker box with Cowboy Cherry Wood Chips and allow the chips to begin smoking.

Brush the plank with a think coat of oil.

Brush the fish on the outside with oil.

Liberally season the fish all over and inside the cavity with salt.

Sprinkle pepper inside the cavity.

Stuff the fish with the scallions, and thyme.

Arrange a few lemon slices in the cavity as well.

Place the fish on the board and top with a few more slices of lemon.

Lower the heat to medium - high and place the plank on the grill.

Close the lid and smoke for about 10 to 14 minutes, until the flesh is tender and flakes easily with a fork.

Meanwhile, char additional lemon wedges or slices on the grill for additional garnish when serving.

Mango Avocado Salsa

Dice the avocado and mango into even portions.

Mince the red onion.

Toss the avocado, mango, and red onion together.

Drizzle the olive oil over top and toss to coat.

Season with salt and pepper to taste.

Portabella Pork Burgers

Thu, 26 Jan 2023 22:30:54 GMT

PORTABELLA PORK BURGERS

Watch the video and get the recipe for Portabella Mushroom and Pork Burgers, a rich, earthy, meaty and smoky take on the classic burger.

Ingredients :

Chopped Slaw:
Cabbage, Chopped

Salt

Carrot, chopped

Onion chopped

Apple, core removed, chopped

1 tbsp Apple Cider Vinegar

1/2 cup Mayo

Burgers:

2 lbs ground pork

1 tsp Salt

1/4 cup spicy andouille seasonng

1/2 tsp Jack Daniel's® Pork Rub

1 tbsp Cowboy BBQ Sauce

Portabella mushrooms

1 tbsp Olive oil

Buns

Bacon

Lettuce

Tomato

PREPARATION:

Season the cabbage with a pinch of salt and allow to sit to remove excess liquid. Drain.

Combine the cabbage, carrot, onion, and chopped apple in a large bowl.

Add the vinegar and mayo and toss to coat.

Season with salt and pepper as desired.

Cover and refrigerate until ready to use.

Meanwhile, prep the grill with Cowboy Garlic & Onion Hardwood Briquets for direct heat and allow the grill to preheat to 400 / 450.

Whisk the salt, Jack Daniel's® Pork Rub , and Cowboy BBQ Sauce together.

Gently mix the BBQ sauce mixture into the pork and form it into 4 patties.

Clean and oil grates.

Grill the burgers, 5 to 7 minutes, each side, flipping as needed, until ground pork reaches an internal temperature of 160 degrees F.

Meanwhile, grill the portabella mushrooms and reheat the bacon over the cooler side of the grill.

Brush with additional BBQ sauce if desired.

Remove and rest.

Pork Belly Mac and Cheese

Thu, 26 Jan 2023 22:19:01 GMT

PORK BELLY MAC AND CHEESE

Watch the video to learn how to make this creamy, gooey, super cheesy smoked pork belly mac and cheese on a pellet smoker using Cowboy Charcoal & Apple Barbecue Pellets . This decadent recipe is sure to be a crowd-pleaser.

Ingredients :

1 lb elbow macaroni, cooked per directions on box
1 lb leftover Pork Belly Burnt Ends ( video )
Duck Fat Spray
1/2 cup butter
4 tbsp flour
1/2 cup cream cheese
1 tsp mustard powder
1 cup half and half
4 cups freshly grated cheddar cheese
1 cup smoked gouda
1 cup panko
2 tbsp Jack Daniel's® Pork Rub
Cowboy Charcoal & Apple Barbecue Pellets

DIRECTIONs:

Cook the macaroni to al dente per the manufactures directions, set aside.
Preheat your pellet smoker to 350 using Cowboy Charcoal & Apple Barbecue Pellets . Set to sear mode, if that is an option, and place a large cast-iron skillet over the hottest part.
Reheat the pork belly in a foil pan on the higher rack while you make the macaroni and cheese.
Spritz the cast iron skillet with the duck fat.
Add the butter to the preheated pan and melt.
Whisk in the flour, and create a roux, allowing the butter and flour to mix until it’s a thick paste-like texture.
Once the roux has formed, melt in the cream cheese.
Whisk in the mustard powder and then the half and half a little at a time, to avoid clumps.
Fold in the macaroni to coat.
Cut the pork belly into bite-sized pieces. Fold the pork belly into the macaroni.
Fold in the cheddar cheese and smoked gouda.
Close the grill lid and allow the macaroni and cheese to cook until bubbling. About 30 minutes.
Whisk the panko in a bowl with the Jack Daniel's® Pork Rub .
Sprinkle the panko mixture on top.
Sprinkle with a little more Jack Daniel's® Pork Rub if desired.
Close the lid and set the grill to smoke at 300 degrees for less than 10 minutes to absorb a light smoke flavor.
Meanwhile, chop the remaining pork belly burnt ends to top.
Remove the macaroni and cheese from the grill and allow to cool 5 minutes before serving.
Top with chopped pork belly burnt ends and serve

Dutch Oven Bread Pudding

Thu, 26 Jan 2023 00:51:35 GMT

DUTCH OVEN BREAD PUDDING

Make your holiday meal complete with grilled bread pudding. Watch Pitmaster Daniel demonstrate how to grill bread pudding for the holidays.

Ingredients :

1 loaf Brioche bread

1 tbsp butter

6 to 8 Eggs

1 cup Sugar

1-quart Heavy Cream

1/4 tsp nutmeg

1/2 tsp cinnamon

1 tbsp Vanilla Bourbon

1 cup Chocolate Chips

1/4 cup Makers Mark, if desired

For the Maker's Mark® Glaze

8 oz butter

1 cup sugar

1 cup Maker's Mark® Bourbon

Cowboy Oak & Hickory Hardwood Lump Charcoal

Directions:

Prep the Bread:
Cut the bread into 1” cubes and allow it to sit in a wire rack overnight to firm, and get stale.

Prep the Custard:

In a large bowl, whisk together eggs until smooth.

Add the sugar, heavy cream, nutmeg, cinnamon, and vanilla bourbon.

Pour the egg mixture into a large 5 quart Dutch Oven.

Fold the stale bread in, to coat, layering chocolate chips in as desired.

If you want, add another splash of Maker's Mark®.

Grill:
Set the Dutch Oven over the grill holding a steady temperature of 350 degrees.
Bake for 30 minutes with the cover on the Dutch Oven.

Remove the lid and grill for another 30 minutes to finish the custard.
The custard is set at 160 degrees F with an instant-read thermometer. It will jiggle a bit.

Remove from heat. The Dutch Oven will keep the bread pudding warm while you make the glaze.

Make the Maker's Mark® Glaze:

Whisk the butter and sugar together over indirect heat until smooth.

Add in the Maker's Mark® and stir to combine.

Allow the sauce to simmer over the indirect heat, gently whisking until the sugar is dissolved, for 20 minutes to thicken and reduce.

Serve:

Spoon portions of the bread pudding into bowls and drizzle the Maker's Mark® Glaze on top.

Grilled Shaved Brussels Sprouts

Thu, 26 Jan 2023 00:49:28 GMT

GRILLED SHAVED BRUSSELS SPROUTS

Try grilled brussels sprouts to accompany your main dish for the holidays. Watch Pitmaster Daniel demonstrate how to grill brussels sprouts for the holidays, great vegetables for holiday grilling.

Ingredients :

2 tbsp butter

6 oz bacon, cut into 1/2” pieces

2 cloves garlic, minced

1 lb brussels sprouts, rinsed and shaved thin

1/2 cup White Wine

Cowboy Pecan Wood Chunks

PREPARATIONS:

Prep the Grill
Prep the grill for around 400 degrees F.

Prep the Cast Iron

Preheat the cast iron over the grill until just smoking.

Cook the Brussels Sprouts

Add butter and swirl to coat.

Add the bacon and cook until the fat is rendered and the bacon starts to crisp, 5 to 7 minutes

Add the garlic and cook 30 seconds longer.

Add the shaved sprouts and cook for 1 minute, making sure to stir to combine.

Cook, stirring as needed until the Brussel sprouts have turned vibrant green and are just starting to become tender.

Splash the white wine over top and stir to steam off the sprouts, scraping the bottom of the pan as needed to deglaze.

Allow the wine to cook out, about 1 to 2 minutes.

Remove from heat and season with salt and pepper as desired.

Serve hot.

Smoke Maple Glazed Butternut Squash

Thu, 26 Jan 2023 00:22:15 GMT

SMOKED MAPLE GLAZED BUTTERNUT SQUASH

A simple and delicious grilled side dish for the holidays. Watch Pitmaster Daniel demonstrate how to grill smoked maple glaze butternut squash for the holidays, great vegetables for grilling.

Ingredients :

For the Maple Whiskey Sauce

1/4 cup Jack Daniel's® Tennessee Whiskey
1/4 cup Honey
1/4 cup Maple Syrup
For the Butternut Squash
2 butternut squash
1/4 cup brown sugar
Cowboy Oak & Hickory Hardwood Lump Charcoal

Directions:

Prep Grill

Preheat the grill to hold around 400 degrees F.

Lay cast iron over the heat and allow to get hot, until just smoking.

Prep the Maple Whiskey Sauce

Mix the Jack Daniel's® Whiskey, honey, and maple syrup in a small saucepan.

Place over a low simmer and allow to reduce by half.

Remove from heat and set aside until ready to use.

Prep Squash

Slice the butternut squash in half and using a spoon, scoop out the seeds and stringy flesh.

Brush the flesh side of the squash with the Maple Whiskey Sauce.

Sprinkle brown sugar over top.

Season with salt.

Grill

Place the butternut squash over the grill over indirect heat and grill for about 1 hour, or until the squash is fork-tender.

Baste the squash every 15 to 20 minutes with a little of the Maple Whiskey Sauce.

When the squash is done, remove from heat and drizzle with a little maple syrup, or the remaining maple Whiskey Sauce.

Top with chopped candied pecans if desired.

Pit Barrel Smoked Turkey

Wed, 25 Jan 2023 23:53:51 GMT

PIT BARREL SMOKED TURKEY

A tender, smoky bird recipe that is sure to please all. Watch Pitmaster Daniel demonstrate how to smoke a turkey for the holidays.

Ingredients :

Brine Ingredients:

Per 1 Pound of Turkey

4 cups water

1/2 cup Spiceology Turkey Brine

Injection Ingredients:

1/2 cup butter, melted and cooled

2 tbsp Tony Chachere’s

Rub Ingredients:

1/4 cup Jack Daniel's® Chicken Rub

1 tsp salt

1/2 tsp ground black pepper

1/4 cup Spiceology Turkey Rub

Cowboy Pecan Wood Chunks

preparation:

Brine Turkey:

In a large pot, bring the water, salt, and sugar to a gentle simmer until just dissolved.

Add the bay leaf and peppercorn and allow to cool completely.

Place the turkey in the brine, storing a large container and/or resealable bag inside a container that will fit in your refrigerator.
Place in the refrigerator and brine for 4 hours.

Remove the bird from the brine and pat dry. Discard brine.

Prep the Grill:

Prep your pit barrel cooker for smoking with Cowboy Hardwood Lump Charcoal . Have one rod ready to hang the turkey from and the other removed for easy access while positioning the bird.

Maintain a temp of around 400 degrees.

Use Pecan or Hickory chunks for added smoked flavor

Inject Turkey:

Whisk the Tony Chachere’s with the melted butter.

Inject the turkey all over with the injection liquid making sure to target the thickest pieces of meat liberally.

Rub the Turkey:

Starting with the Jack Daniel's® Chicken Rub , coat the bird.

Mix the salt, pepper, and turkey rub in a small bowl and pat evenly all over the bird.

Make sure to coat the outside, the inner cavity, and under the folds of the wings and legs.

Smoke the Turkey:

Arrange the poultry rod through the bird and hang the bird, with the breast facing the outer wall, onto the rod.
Cover and smoke for 3 ½ to 4 hours or until the turkey reaches 160 degrees F with an instant-read thermometer.

Rest

Remove the bird from the smoker.

Cover with foil.

Allow the turkey to rest 30 minutes.

Carve and Serve

Carve the turkey and serve.

Smoked Jack Daniel’s® Glazed Ham

Wed, 25 Jan 2023 23:35:50 GMT

SMOKED JACK DANIEL'S® GLAZED HAM

A crowd pleaser with big flavors. Watch Pitmaster Daniel demonstrate how to smoke ham for the holidays.

Ingredients :

10-12 lbs bone-in Ham, pre-cooked
Jack Daniel's® Whiskey
Maple Syrup
1/2 cup Jack Daniel's® Pork Rub , plus 1 tsp, divided
Jack Daniel's Whiskey® Barrel Smoking Chips

PREPARATION:

Prep Smoker:

Prep the smoker for indirect heat

Score Ham:

Carefully run a knife through the fatty side of the ham, slicing diagonal lines just through the fat, creating a criss-cross direction.

Transfer the ham to a small baking sheet of aluminum pan.

Season the Pork:

Sprinkle Jack Daniel's ® Pork Rub liberally over the ham.

Make the Glaze:

Whisk the maple syrup and Jack Daniel's ® together in a small heat-proof pot. Add the remaining 1 tsp Jack Daniel's ® Pork Rub.

Place over the cooler side of the grill and allow to reduce, mixing occasionally.

Smoke the Ham:

Smoke the ham for about 3 hours, basting every 15 to 20 minutes with the juices that render from the pork. The ham is already cooked, you are just adding flavor and re-heating to serve.

For the last hour, baste with the maple glaze.

Serve:

Remove the ham from the grill, cover and rest 20 minutes.

Slice and serve, brushing with additional maple glaze as desired.

Grilled Oysters

Wed, 25 Jan 2023 23:04:28 GMT

GRILLED OYSTERS

A perfect treat for New Years Eve, or any special night! Watch Cowboy pitmaster Daniel demonstrate how to prepare grilled oysters for the holidays, or any day of the year.

Ingredients :

5 lbs fresh oysters
2 lbs butter
2 tbsp fresh tarragon, minced
4 to 5 tbsp Truffle Hot Sauce
1 tsp freshly ground black pepper
1/2 cup grated parmesan cheese

Directions:

Follow the instructions on the box to cook your puff pastry tacos in your home oven, and then set them aside in a box for camping.

Cook down your mushrooms, garlic, shallot, and add some thyme until the moisture is mostly cooked out. Set to the side.

Cook your creamed spinach in your skillet according to the instructions on the bag. Should only take about 5 minutes.

Thinly slice the ham and set aside.

Warm your leftover filet or you can always start with a fresh one and cook to a medium rare.

Assemble the dish as if it is a taco, and enjoy! Definitely going to keep this one handy as a deconstructed dish I can make while camping.

Beef Wellington Tacos

Wed, 25 Jan 2023 22:53:11 GMT

BEEF WELLINGTON TACOS

By Jason Nicosia of Overland Eats

Create from scratch or beef leftovers for this over the top taco. Jason Nicosia of Overland Eats adapted this recipe so that you can premake the puff pastry taco shells and then cook the rest of the dish over charcoal all in the same skillet. Great for Leftover filet mignon!

Ingredients :

Leftover Filet Mignon or Beef Tenderloin roast

2 cups of mushrooms minced

1 clove of garlic

1 shallot

1 package of puff pastry cut into taco shell sized circles

1 package of parma/prosciutto ham

1 bag of creamed spinach

Directions:

Follow the instructions on the box to cook your puff pastry tacos in your home oven, and then set them aside in a box for camping.

Cook down your mushrooms, garlic, shallot, and add some thyme until the moisture is mostly cooked out. Set to the side.

Cook your creamed spinach in your skillet according to the instructions on the bag. Should only take about 5 minutes.

Thinly slice the ham and set aside.

Warm your leftover filet or you can always start with a fresh one and cook to a medium rare.

Assemble the dish as if it is a taco, and enjoy! Definitely going to keep this one handy as a deconstructed dish I can make while camping.

Grilled Colada Cocktail

Wed, 25 Jan 2023 22:35:39 GMT

grilled COLADA COCKTAIL

Grilling the pineapple for this colada adds a delicious layer of smoky, caramelized fruit to the drink. Grilled pineapple adds a special something to this colada concoction.

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!

Coal Roasted Oysters

Wed, 25 Jan 2023 01:01:27 GMT

COAL ROASTED OYSTERS

Recipe from Derek Wolf of Over the Fire Cooking

Calling all seafood lovers! Bring salty food from the sea to the open fire to make Coal Roasted Oysters. Filled with spicy butter and herbs, these oysters are perfect for summertime grilling. Grab your Cowboy Charcoal, some friends to join you, and enjoy this recipe from Derek Wolf with Over the Fire Cooking.

Yield: 2 servings

Cook: 15 minutes

Prep: 10 minutes

Ingredients :

1/2 a dozen fresh oysters, shucked
1/4 cup of parsley, finely chopped
3 tablespoons butter
2 tablespoons parmesan cheese
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon sea salt
Dash of hot sauce
Ice

Directions:

Shuck the oysters and place on some ice until ready to grill
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
In a sauce pan or skillet, melt butter and add parsley (save a little for garnish), parmesan cheese, garlic powder black pepper, sea salt, and a dash (or more) of hot sauce. Let sizzle until fully melted and mixed. Pull off once done
Using a spoon, add butter sauce inside the already shucked oysters until they are close to being full
Place oysters onto white hot coals. Let cook for 3-4 minutes. Make sure to use protective gloves as the shells with be very hot. Be careful of flare ups as well!
Pull oysters off, and let cool for two minutes. Garnish with parsley & parmesan cheese.
Serve and enjoy

Ribeye Caps and Grilled Artichokes

Wed, 25 Jan 2023 00:49:38 GMT

RIBEYE CAPS AND GRILLED ARTICHOKES

The ribeye cap is the marbled outer section of the beef ribeye, and is known for its rich and tender flavor. Simple to prepare, try this delicious recipe for savory, grilled ribeye caps and artichokes.

Yield: 2 servings

Cook: 1 hour

Prep: 1 hour

Ingredients :

1.5 pounds ribeye caps, rolled and tied
4 medium artichokes
2 tablespoons beef paste
1 tablespoon prepared harissa paste
1 stick unsalted butter, room temperature
2 lemons
1 bunch chives, sliced thin
1 clove finely minced garlic
Kosher salt
Fresh ground black pepper

Directions:

Bring a large pot of water to boil. Trim the sharp points off the artichokes with scissors. Cut in half and immediately rub with lemon juice (to prevent bruising). Remove the furry insides with a spoon
Boil the artichokes for 10 minutes. Remove and drain, thoroughly pat dry
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side to create a hot and cool zone
Mix the butter, chives, garlic, lemon juice, and add salt/pepper to taste. Microwave the mixture until it just begins to melt, 20 seconds
Combine 2 tablespoons of beef base with 1tablespoon of harissa paste. Rub the paste all over the ribeye caps. Let sit until the coals are ready, 10 - 15 minutes.
Place the ribeye caps over the coals, and cook for about 5-8 minutes per side, depending on your preferred doneness. Remove from the grill and let rest
Place the artichokes over the coals, and cook, turning frequently, basting with the butter mixture. Once the artichokes have a nice char, remove from heat and baste with ALL the remaining butter mixture
Slice the steaks, serve with two halves of artichoke and enjoy!

Beer and Mustard Pork T-Bones

Wed, 25 Jan 2023 00:30:53 GMT

BEER AND MUSTARD PORK T-BONES

Try this delicious Beer and Mustard Pork T-Bone recipe from Derek Wolf with Over the Fire Cooking! Soak the T-Bones for up to 24 hours in this delicious marinade using your favorite beer of choice.

Yield: 2 servings

Cook: 30 minutes

Prep: 10 minutes + marinating time

Ingredients :

2 pork center cut T-bones
12 ounces of your favorite beer
1/4 cup spicy mustard
3 tablespoons sea salt
2 tablespoons green onions, sliced
2 tablespoons crushed red pepper flakes
1 tablespoon hot sauce
1 tablespoon black pepper

Directions:

In a large ziplock bag, pour in your favorite beer, spicy mustard, salt, crushed red pepper flakes, sliced green onions, hot sauce & black pepper. Place pork inside bag, mix thoroughly and let marinate in refrigerator for 4-24 hours.
When ready to grill, pull pork out of refrigerator and let rest at room temperature for 20 minutes. Throw away marinade.
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into middle of grill for direct grilling.
Season pork T-bones with some sea salt before grilling. Place on grill at high heat (400F) and let cook for about 8 minutes per side or until internal temperature is 145F.
Pull pork off grill and let rest for 3 minutes. Garnish with sliced green onions and crushed red pepper flakes
Serve and enjoy!

Lobster Tails with Shrimp and Sausage Skewers

Wed, 25 Jan 2023 00:18:50 GMT

LOBSTER TAILS WITH SHRIMP AND SAUSAGE SKEWERS

These Lobster Tails with Shrimp and Sausage Skewers are perfect recipe for your next backyard barbecue..

Yield: 2 servings

Cook: 20 minutes

Prep: 20 minutes

Ingredients :

2 medium lobster tails
6 large shrimp, peeled and deveined
6 ounces of smoked sausage, fully cooked
4 tablespoons butter
1 lemon
Old Bay Seasoning
Cowboy Prairie Fire BBQ Sauce
Salt and pepper, to taste

PREPARATION:

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side to achieve a medium heat
Split open the top of the lobster tails so the meat is exposed
Slice the sausages into coin shape. Make sure the sausage coins are thicker than the shrimp
Skewer the shrimp and sausages, so that the shrimp wraps around the sausage coins
Season the skewers with salt, pepper, and Old Bay
Place the lobster split side down over the coals. Cook for two minutes. Flip the lobster, then add 2 tablespoons of butter and a squeeze of lemon juice to each tail
Place the skewers on the grill, cook approximately 5-8 minutes per side. Grill until the shrimp are no longer opaque and the sausages have a nice char. Give the skewers a quarter turn on each side
Brush the skewers with Cowboy Brand Prairie Fire BBQ Sauce and cook for 1 more minute per side
Remove skewers and lobster tails from grill. Note: Lobster is done grilling at 145F.
Serve hot right of the grill. Enjoy!

Sweet Tea Pork Chops and Peaches

Tue, 24 Jan 2023 00:06:26 GMT

SWEET TEA PORK CHOPS AND PEACHES

Pork Chops and Peaches are the perfect grilled duo. Grill the chops and peaches with some delicious sweet tea to create a sweet and savory entrée.

Yield: 4 servings

Cook: 20 minutes

Prep: 12 - 24 hours for marinating

INGREDIENTS:

Pork Chop Ingredients:

4 pork chops, boneless or bone in
4 peaches
1 large sprig of mint

Brine Ingredients:

18 ounces sweet tea
2 Chile de Arbol
1 tablespoon Kosher salt
1 whole head of Garlic
2 teaspoons vanilla extract
2 tablespoons mustard
2 tablespoons honey
2 cups water
1 tablespoon peppercorns
1 teaspoon Worcestershire

preparation:

The night before cooking, combine all of the brine ingredients and whisk together until dissolved
Place the pork chops in to the brine and let them marinate in the fridge for at least 12 hours. The longer the better!
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side to create a hot and cool zone
Remove pork chops from brine and rinse with cold water. Thoroughly pat them dry
Cut peaches in half and remove the pits. Lightly oil the flesh sides
Lightly oil both sides of pork chops
Grill pork chops first, approximately 5-8 minutes per side until the internal temperature reaches 140F. Remove from grill and let rest
Place peaches on grill. Grill approximately 3-6 minutes per side until slightly softened and have some grill marks
Remove the peaches and immediately rub them with the mint springs. This will not change the flavor, but will perfume the peaches with extra brightness and freshness. It goes great with the subtle background of the vanilla in the pork chop brine
Slice the pork chops into pencil thin slices and serve with a whole peach and a few pieces of mint
Enjoy!

Reverse-Seared Tomahawk Steak

Mon, 23 Jan 2023 23:58:56 GMT

REVERSE-SEARED TOMAHAWK STEAK

The reverse sear is a great way to grill a Tomahawk Steak, resulting in tender meat with a crispy crust. Combine the delicious flavors of coffee and cinnamon for a salty and savory Reverse-Seared Tomahawk Steak. Learn how to cook tomahawk steak in a cast iron pan.

Yield: 2-4 servings

Cook: 1.5 hours

Prep: 5 minutes

Ingredients :

1 bone-in tomahawk ribeye steak
1 tablespoon Icelandic black sea salt
1 tablespoon ground coffee
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon cinnamon
Olive oil

PREPARATION:

Use Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side for indirect grilling
Once smoker hits 225 consistently, lather tomahawk steak with olive oil, then season with black sea salt, ground coffee, garlic powder, black pepper and cinnamon. Place steak into smoker for indirect heat and let cook until internal temperature reaches how you like it:
Rare: 112-115F
Med-Rare: 122-125F
Medium: 132-135F
Well-Done: 142-145F
When steak hits ideal temperature, pull off and let rest for 10 minutes. In the meantime, build another fire using Cowboy Oak & Hickory Hardwood Lump Charcoal for the searing of the steak
Once steak has fully rested and the second fire is hot, place steak directly over fire for searing for 1 minute per side.
Pull steak off, slice and enjoy!

Mudville BBQ St Louis Ribs

Mon, 23 Jan 2023 23:29:00 GMT

MUDVILLE BBQ ST LOUIS RIBS

Who doesn’t love ribs? These ribs are finger-licking good and brought to you by Mudville BBQ.

Ingredients :

2 packages of pork spare ribs
Jack Daniel’s® Pork Rub
Cowboy BBQ Sauce
2 TBSP brown sugar
2 TBSP unsalted butter

PREPARATION:

About an hour before cooking, trim ribs by removing the cartilage on the long sides of the rack. Trim the short ends to square them up, removing any excess flap meat and bone fragments. Flip the rack and trim the skirt meat from the bottom. To finish, remove the shiny, thin membrane that covers most of the bottom of the ribs. You should have a clean, rectangular rack of ribs with nothing but bone and meat.
Season both sides generously with Jack Daniel’s® Pork Rub . Set aside at room temperature for 45 minutes to an hour to let the ribs "sweat".
Heat smoker or charcoal grill for indirect cooking at 300 degrees. Add a couple of Cowboy Hickory and Cherry Chunks. If using a gas grill, add Cowboy wood chips a foil pouch or smoker box over the hot side of the grill.
Place ribs on the smoker or grill, meat side up. Cook for two hours or until the ribs have a dark mahogany color. The fat should also just be starting to "sizzle".
Remove ribs from grill and double-wrap each rack tightly in heavy-duty aluminum foil, meat side down. Add 2 tablespoons of your favorite Cowboy BBQ Sauce , 2 tablespoons of brown sugar, and 2 tablespoons of unsalted butter before wrapping.
Return wrapped ribs to the smoker or grill and cook for 1 to 1.5 hours more, until tender. To check tenderness, insert a probe thermometer or toothpick between the bones. When done, it should feel like a stick of butter at room temperature.
Remove ribs from grill and unwrap. Brush with BBQ sauce on both sides and return to the grill for 5 minutes.
Slice and serve ribs.

Smoked Louisiana Boil

Mon, 23 Jan 2023 23:07:05 GMT

SMOKED LOUISIANA SEAFOOD BOIL

This smoky version of the popular Lousiana seafood boil will have your taste buds singing. Watch the video for a demonstration.

Ingredients :

2 lbs. jumbo shrimp, peeled, deveined

1 1/2 lbs. baby potatoes, cut in half

1 lb. andouille sausage, smoked, cut into chunks

4 Ears of corn, cut in thirds

4 sticks butter, melted

1 cup hot sauce

2 heads Garlic

10 oz. Boiler onions

2 -3 Tbsp. Louisiana Crab Boil Seasoning

1 oz Zatarian’s Liquid Crab Boil (careful its strong)

1 teaspoon celery salt

1 teaspoon smoked paprika

chopped Italian parsley to garnish

extra virgin olive oil

crusty bread

extra melted butter on the side to dip

lemon wedges to serve

Grill proof foil pan

PREPARATION:

Set smoker to 275 F degrees.

Mix seasoning blend together and set aside.

Add corn and potatoes to a large pot, bring to boil, cook for 10 minutes, drain, and set aside.

Add shrimp that has been peeled, deveined, and rinsed to a foil grill proof pan with the potatoes, corn, and sausage and onions.

Drizzle a little olive oil over the ingredients and mix well. Mix butter, hot sauce, liquid crab boil, and all seasonings together stir well. Pour over ingredients and mix well.

Place in the smoker and cook at 275 degrees for 30 minutes.

Remove from smoker, baste with pan sauce, garnish with parsley, lemon wedges, and serve immediately with a cold beer.

Smoked Chorizo Armadillo Eggs

Mon, 23 Jan 2023 22:55:12 GMT

SMOKED CHORIZO ARMADILLO EGGS

By Derek Wolf of Over the Fire Cooking

Turn up the heat using chorizo and jalapeños in this armadillo egg recipe.

Ingredients :

Armadillo Egg:

1.5-2 lbs of Ground Pork Chorizo Sausage
15-20 Slices of Bacon
6-8 Jalapeños cored and seeded
1.5 cups of Cream Cheese
1 cup of Shredded Cheese

Spicy BBQ Sauce:

1/2 cup of Ketchup
2 tbsp of Apple Cider Vinegar
1.5 tbsp of Soy Sauce
1 tbsp of Chipotle Puree
2 tsp of Hot Sauce
1.5 tsp of Agave Nectar

preparation:

Begin by mixing together the cream cheese and the shredded cheese. Add that mix to the cored & seeded jalapeños. Stuff them completely full. Taking a large handful of chorizo, encase each jalapeño in ground chorizo until completely covered. Do not add too much as this will cause you to have to cook longer. Finally, wrap each Armadillo Egg in 2-3 slices of bacon making sure to secure them with toothpicks. Set everything to the side until ready to cook.

Preheat a grill with Cowboy Charcoal for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor.

Add your armadillo eggs to the smoker to cook for 2 hours or until they reach 165F internal on the ground meat. Try to prevent flare ups as the bacon will want to cause them. About 30 minutes before the eggs are done, add a basting skillet with all the ingredients for the Spicy BBQ Sauce to the smoker. Let that blend together until the eggs are done.

When the eggs are done, glaze each one in BBQ sauce and pull off the smoker. Crank up the heat in the smoker to 400F. Sear off each Armadillo Egg for 30 seconds a side to crisp up the bacon. Pull off and rest for 2-3 minutes

Finish by glazing all sides with more BBQ Sauce and enjoy!

Planked Cowboy Salmon with Tsunami Stout Gastrique

Mon, 23 Jan 2023 22:42:52 GMT

PLANKED COWBOY SALMON WITH TSUNAMI STOUT GASTRIQUE

Watch the video and get this easy recipe for flavorful, smoky Verlasso salmon.

Ingredients :

4 cups Tsunami Stout
1 cup sherry vinegar
1/2 cup Mike’s Hot Honey
4 slices pepper bacon, chopped into 1-inch pieces
8 oz red onions, diced medium, and par boiled until fork tender
4 cloves garlic, rough-chopped
2 lb. baby red potatoes, diced in 1-inch pieces
salt and pepper, to taste
1 1/2 lb. Verlasso Salmon, cut into 4 fillets
olive oil

PREPARATION:

Prepare your grill with Cowboy Oak & Hickory Lump Charcoal or Cowboy Garlic & Onion Briquets . For extra flavor, add about 5-7 Cowboy Wood Chunks directly to the fuel about 5-6 minutes before you are ready to begin cooking. When the grill is ready bring a medium cast-iron pan to medium heat, cook bacon 5 to 7 minutes to render the fat, then add the red onions, garlic and diced potatoes and season to taste with salt & pepper. Cover the pan with a lid or foil and set to the side of the grill and roast until potatoes are soft and browned, about 10 to 15 minutes. While the potatoes are roasting, in a saucepan over the grill, combine Tsunami Stout, sherry vinegar and honey; let reduce until the gastrique has the consistency of syrup.

Lightly brush the tops of the salmon pieces with the olive oil, and season with salt and pepper. Place salmon a soaked cedar plank. Roast over Cowboy Charcoal until cooked through, about 10 to 15 minutes.

Plate the potato hash on serving platter, top with the salmon and drizzle the gastrique over the salmon.

Enjoy!

Barrel Smoked Rack of Lamb with Fig Marmalade & Grilled Artichokes

Mon, 23 Jan 2023 22:08:43 GMT

BARREL SMOKED RACK OF LAMB WITH FIG MARMALADE AND GRILLED ARTICHOKES

The smoky, tender rack of lamb and grilled artichokes are the perfect combination for a special and flavorful meal. Watch the video . Not only is lamb a great source of protein, but it's also a great source of iron, zinc and vitamin B-12.

Ingredients :

For the Lamb:

1 - 1½ – 2 lbs. Rack of lamb
Olive oil
1 Tbsp. Rosemary chopped
1 Tbsp. Thyme chopped
2 or cloves Garlic Minced

For the Artichokes:

1 Tbsp. chopped fresh herbs such as rosemary, oregano, thyme
1/3 cup extra virgin olive oil
2 cloves garlic, cut in half (no need to peel)
1 bay leaf
1 lemon, cut into wedges
2 to 4 large globe artichokes
Salt

PREPARATION:

For the Lamb:

Light some Cowboy Hardwood Lump Charcoal and let burn for 10-15 minutes.
Remove the rack(s) of lamb from the package and let rest until room temperature.
Combine rosemary, thyme, garlic and drizzle with olive oil until the mixture forms a loose paste consistency. Spread mixture evenly on whole rack of lamb, repeat for as many racks as you are cooking.
When your coals are prepared add about 4-5 Cowboy Hickory Smoking Wood Chunks on the top of the coals and wait about 6 minutes until the chunks begin to smoke. Place a hook in each end of the lamb and hang on the bars across the grill. Let cook for about 20 minutes. When the temperature of the lamb reaches about 100° remove from barrel and lather with Fig Marmalade. Place back on the hooks and cook to your desired doneness 0(125° for medium rare) about another 15-20 minutes.
Slice into individual portions.

For the Artichokes:

Prepare a large pot with a couple of inches of water at the bottom.
To prepare the artichokes, have lemon wedges ready and use scissors to snip away the pointy tips of the artichoke leaves. Cut the artichokes across the top ½ inch and in half lengthwise. As you cut the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut away the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.
Steam the artichokes: Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack, cover and steam for about 20-25 minutes or until the outer leaves come off easy.
Drizzle olive oil on both sides of the artichokes and season with salt & pepper. On a prepared grill over high heat.
Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes per side, until you have nice grill mark on the cut sides of the artichokes.
Plate along with the lamb and lemon aioli or tzatziki, if desired and enjoy!

Cowboy Flank Steak with Roasted Corn Salad

Mon, 23 Jan 2023 21:18:33 GMT

COWBOY FLANK STEAK WITH ROASTED CORN SALAD

This juicy and rich grilled flank steak, accompanied by smoky, sweet corn, is sure have your crew asking for seconds. Be sure to slice the flank steak against the grain for maximum tenderness.

ingredients:

For the Steak

6 cloves garlic, chopped
1 small red onion, chopped
1 12-oz bottle amber or nut-brown beer (not dark beer)
3 tbsp Dijon mustard
2 tbsp soy sauce
2 tbsp chopped fresh rosemary
2 lb. flank steak, trimmed
Sea salt, to taste
Fresh ground black pepper, to taste

For the Corn Salad

5 ears sweet corn
1 Bell Pepper (Color of your choice)
1 Red Onion, cut in half
1 Jalapeño
1 Cup cherry tomato, halved or quartered
2 Tablespoons green onions, sliced
Balsamic Vinaigrette
1/3 cup good quality extra virgin olive oil, to taste
1/3 cup quality balsamic vinegar, to taste
Juice of 1 lemon
2 tbsp honey or agave syrup
Pinch sea salt
Freshly ground pepper, to taste

preparation:

For the Steak

In a large bowl combine garlic, onion, beer, mustard, soy sauce, and rosemary. Pat steak dry and transfer to a large resealable bag or container and pour marinade over steak, turning to coat. Refrigerator overnight, turning occasionally.
Prepare charcoal grill with Cowboy Oak & Hickory Lump Charcoal to medium-high and prepare grate. Remove steak from marinade, discarding any remaining marinade. Season steak with salt and pepper to taste. Grill steak for about 5 to 6 minutes per side, turning once for medium-rare doneness or 7 to 8 minutes per side for medium doneness. (NOTE: Test with an instant-read thermometer, steak should register 145°F in thickest part.) Rest for 5 minutes covered before serving. To serve slice across the grain.
Top with fresh squeezed lemon juice or chimichurri.

For the Corn Salad

Soak corn in salted water for at least 30 minutes prior to grilling. Roast the corn in the husk on the grill rotating occasionally (roughly 25 minutes). While the corn is roasting lightly toss the bell pepper, red onion, and jalapeno in olive oil and sprinkle with salt and pepper. Place on the grill next to the corn and grill until slightly softened but not cooked through and soft. This step is optional but tastes great when done correctly.
When the corn is done and is beginning to darken around all edges, remove from the grill and shuck.
Over a very hot part of your grill place the shucked corn turning often until a char begins to form on all sides – be careful not to burn or over-char the corn.
When you are happy with the level of char on your corn, remove from the grill and chop downward on the cobb to remove the kernels and place in a large mixing bowl. Chop the bell pepper, onion and jalapeno and place in the mixing bowl with the green onion and toss lightly. Drizzle with vinaigrette or your favorite salad dressing top with crumbled fetta
Remove the corn from the grill. Add the corn to a large mixing bowl with the rest of the ingredients. With a light hand, thoroughly incorporate everything. Taste for seasoning and adjust with salt, pepper, and lime juice if necessary. Enjoy!

Beef Tenderloin Stuffed with Gorgonzola & Spinach with Bourbon Glaze

Mon, 23 Jan 2023 21:00:49 GMT

BEEF TENDERLOIN STUFFED WITH GORGONZOLA & SPINACH WITH BOURBON GLAZE

The bourbon sauce adds enhanced flavors to this delicious, smoky beef. Watch the video .

Ingredients :

For the Tenderloin:

4 Beef Tenderloin 3lb.
4 tablespoons olive oil
1 shallot, finely chopped
1-pound spinach, washed, stemmed, and chopped
1/2 cup fresh breadcrumbs
1 cup Gorgonzola or other blue cheese, crumbled
Red Pepper flakes
Salt and freshly ground black pepper

For the Bourbon Glaze:

1/4 tablespoons Unsalted Butter
1 cup of bourbon
2 sprigs of rosemary
1 teaspoons of peppercorns

preparation:

1. To butterfly the steak: Using a long sharp knife, holding it parallel to the work surface, cut through one long side of the steak, stopping about 1/2 inch from the opposite side. Open the steak as you would a book. (Don’t worry if you made a hole or two in the meat, because it will be concealed when you roll up the steak.) Set aside.

2. Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the shallot and sauté until soft, about 3 minutes. Add the spinach and cook until just wilted, about 3 minutes. Transfer to a strainer.

3. When it is cool enough to handle, squeeze out all of the moisture from the spinach. You should have about 1 cup of spinach. Transfer to a medium bowl and stir in the bread crumbs and cheese. Season to taste with salt and pepper.

4. Place the steak on a sheet of plastic wrap with a long side of the steak facing you. Smear the spinach mixture evenly over the steak, leaving a 1-inch border along the edge farthest from you. Beginning with the side nearest you and using the plastic wrap as an aid, roll up the steak, gently pressing on the filling, then tie the rolled steak with butcher’s twine at 2- to 3-inch intervals. Season the outside with salt and pepper to taste.

5. Build a fire in a charcoal grill, leaving one side of the grill free of coals. Place the meat on indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. When the meat has reached your desired doneness, Sear the roast on all sides directly over hot coals. Place a cast Iron pan on the coals and let come to medium-high temperature. Add butter, rosemary and roast basting quickly. Carefully remove from fire and add bourbon. Taking care to watch for flare ups return to heat and reduce by half. Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature, plate and drizzle with remaining sauce.

Grilled Basil Lemonade

Mon, 23 Jan 2023 20:33:08 GMT

grilled BASIL LEMONADE

While adding grilled elements such as fruit and herbs to your beverages may sound strange, it will actually add a tremendous amount of robust flavor. How? The heat from the grill caramelizes the fruit, creating a delicious combination of smoky and sweet – all in one drink!

Ingredients :

16 lemons, halved
5 cups water, divided
1/2 cup basil, chopped
1/2 cup honey
1 cup sugar
Lemon slices, for garnish

PREPARATION:

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 about 10 minutes
Cut lemons in half - reserve a few slices for garnish
Place sugar in medium-sized disposable aluminum pan.
Dip the lemon halves, cut side down, into the sugar until lightly coated. Set aside.
In the same pan, prepare to make simple syrup – mix 2 cups of water, honey and chopped basil with the remaining sugar.
Once the coals are ashed over, place aluminum pan onto the grill.
Add lemons directly to the grill grates, cut side down.
Let the simple syrup mixture simmer on the grill, stirring occasionally to make sure the sugar is dissolved (should take approximately 10 minutes)
Grill the lemons until the sugar has caramelized – turning the cut side of the lemon to a golden brown.
Take lemons off the grill and let cool.
While the lemons are cooling, place a wire mesh strainer over a large pitcher. Strain the basil syrup mixture into a pitcher.
Next juice the lemons through the mesh strainer and into the pitcher.
Add 3 additional cups of cold water and stir to combine
Serve over ice, garnish with remaining basil.
For the adults, this lemonade is also fantastic with a splash of bourbon!

Grilled Peach Lemonade

Mon, 23 Jan 2023 20:13:12 GMT

grilled PEACH LEMONADE

Fresh fruit is a great summer treat, especially when grilled and served alongside a refreshing cocktail.

Ingredients :

2 ripe peaches
8 lemons, halved
1 cup sugar
6 cups water
1 cup vodka
Lemon slices, for garnish

preparation:

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 about 10 minutes
Juice lemons and pour into a large pitcher
Add water, sugar and vodka to pitcher and stir to combine
Cut the peaches in half and remove the pits
Once the coals have ashed over, place the peach halves face side down on the grill over direct heat
Cover grill and allow the peaches to cook for 4-6 minutes, until slightly charred
Remove from grill and transfer to cutting board
Coarsely chop peaches and transfer to pitcher
Stir to combine, and pour into glasses over ice
Garnish with lemon wedges
Serve and enjoy!

Grilled Pineapple Mint Mojito

Mon, 23 Jan 2023 19:47:20 GMT

grilled PINEAPPLE MINT MOJITO

Enjoy a delicious smoky grilled twist on this traditional cocktail.

Ingredients :

1/2 pineapple, peeled and sliced
1/2 cup mint leaves, plus additional sprigs for garnish
1 cup rum
2 cups club soda
1/4 cup lime juice
2 tablespoons sugar
Lime wedges, for garnish

preparation:

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 about 10 minutes
Cut pineapple into 1/4 inch thick slices
Once the coals have ashed over, place pineapple slices directly on grill grates and cook for 6-8 minutes on each side or until grill marks appear
Remove pineapple slices from grill and let cool
In a pitcher, muddle the pineapple and mint leaves
Stir in the rum, sugar, lime juice and club soda
Pour into glasses and add ice
Pour drink into glass and garnish with lime wedges
Serve and enjoy!

Smoked Chuck Roast

Sat, 21 Jan 2023 23:58:02 GMT

SMOKED CHUCK ROAST

By Dan Phelps of Learning to Smoke

Watch Dan Phelps from @LearningToSmokeBBQ demonstrate how to make this delicious recipe for Smoked Chuck Roast using Cowboy Charcoal & Hickory Barbeque Pellets .

Directions:

One chuck roast (2-3 lbs)
1 can beef broth
1/2 white onion
2 tsp Worcestershire sauce
1 clove garlic
Jack Daniel's® Steak Seasoning

PREPARATION:

Prep the grill for 250F with Cowboy Charcoal & Hickory Barbeque Pellets .
Rub the chuck roast with Jack Daniel's® Steak Seasoning on all sides.
Place the chuck roast on the grill grates and close the grill.
Spritz with beef broth or beer once an hour until the chuck reaches an internal temp of 165F, about 2 to 3 hours.
Carefully remove the chuck roast from the grill and transfer to a foil pan.
Add the broth, onion, Worcestershire sauce, and garlic to the pan.
Cover tightly with foil and return to the grill.
Cook until the chuck reaches around 205F, 2 or so more hours, remove the pan from the grill.
Allow th roast to rest 30 or so minutes.
Shred the meat.

Grilled Bacon Bloody Mary

Sat, 21 Jan 2023 23:40:17 GMT

grilled bacon bloody mary

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. Add grilled bacon to take it to the next level. Watch the video of how to grill a Bacon Bloody Mary .

Ingredients :

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)

Directions:

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

Skillet Cookie

Sat, 21 Jan 2023 23:09:09 GMT

SKILLET COOKIE

By Dan Phelps of Learning to Smoke

Watch the video and get the recipe for this delectable, grilled chocolate chip cookie in a cast iron pan from Dan Phelps, Pitmaster of @LearningtoSmoke . Use a gas grill with Cowboy Pecan Wood Chips to get a sweet, smoky flavor for this chocolate chips cookie recipe

Ingredients :

Milk Chocolate chips 8 oz
Brown sugar 1/4 Cup
Sugar 1/2 Cup
Vanilla 1 tsp
Egg 1
Flour 1 1/4 Cup
Baking soda 1/2 tsp
Salt 1/2 tsp
Vanilla ice cream (preferably vanilla bean) 3 scoops
Chocolate syrup 2 Tbsp
Caramel syrup 2 Tbsp

Directions:

Preheat gas grill to medium (or charcoal grill to 375 degrees) Pour Cowboy Pecan Wood Chips into a smoker box and set on grill to start smoking. If you don't have a smoker box, use heavy duty aluminum foil to mold a tray for the chips.
In a mixing bowl, place butter, sugar, and brown sugar and mix.
Then add vanilla and egg. Mix.
Add flour, baking soda, salt and mix.
Finally, add chocolate chips and mix until evenly distributed.
Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill over indirect heat.
Cook for 10 minutes or until edges start to get light brown.
Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).

South Carolina BBQ Sauce

Sat, 21 Jan 2023 22:57:46 GMT

SOUTH CAROLINA barbecue sauce

Traditionally served with slow cooked pork shoulder, this savory sauce is well-known throughout the central areas of South Carolina. This dip is great as both a basting and serving sauce for any smoked meat. We suggest pairing this sauce with slow cooked pork prepared over Cowboy Oak & Hickory Hardwood Lump Charcoal .

Ingredients :

•3/4 cup yellow mustard
•1/4 cup cider vinegar
•1/4 cup honey
•1 tablespoon brown sugar
•2 tablespoons butter, room temperature
•2 tablespoons ketchup
•2 tablespoons Worcestershire sauce
•1 teaspoon hot sauce
•1 teaspoon garlic powder
•1 teaspoon salt
•1 teaspoon black pepper

Directions:

In a small saucepan, combine mustard, vinegar, honey, brown sugar, butter, ketchup, Worcestershire sauce, hot sauce, garlic powder, salt and pepper
Add saucepan to medium heat and allow to cook for 20 minutes, stirring occasionally
Remove saucepan from heat and allow to come to room temperature
Transfer ingredients to an airtight container and allow to sit in the refrigerator for a minimum of 24 hours to allow the flavors to fully develop
Shake occasionally, and store up to 2 weeks in the fridge.
Use as a basting and finishing sauce alongside your pork and enjoy!

Kansas City Barbecue Sauce

Sat, 21 Jan 2023 22:41:11 GMT

kansas city barbecue sauce

This sweet, smoky and tangy sauce has become known as the American standard. Kansas City is known to many as the Barbecue Capital of the Country, and Kansas City BBQ is characterized by a variety of meats and cuts (chicken, ribs, pulled pork etc.) slow smoked over hickory, oak and apple wood and then smothered with thick, sweet tomato and molasses-based sauces. No need to go all the way to KC for a taste, here’s a recipe you can whip up right in your own backyard.

Ingredients :

15 ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 cup yellow mustard
1/3 cup apple cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup packed dark brown sugar
3 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, finely minced

Directions:

Mix together chili powder, pepper and salt in a small bowl
In a large bowl, whisk together mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, brown sugar, and tomato sauce
In a large saucepan, heat olive oil over medium heat
Reduce heat to low and add onion and garlic to saucepan. Sauté over low heat for 5 minutes
Add chili powder mixture, and cook for 2 minutes, stirring occasionally
Add wet ingredients and simmer for 15 minutes with the lid off, letting the sauce thicken
For a sweeter sauce, add extra honey and/or molasses to taste
Once sauce has thickened, pass the sauce through a mesh strainer to remove onion and garlic chunks
Store sauce in the fridge for 3-4 weeks in a tightly-sealed container. For longer preservation, freeze in Heavy Duty Ziploc bags for up to 4 months.

Grilled Tri-Tip Sandwiches

Thu, 19 Jan 2023 19:43:27 GMT

GRILLED TRI-TIP SANDWICHES

By Dan Phelps of Learning to Smoke

Watch the video to see Dan Phelps, Pitmaster of @LearningtoSmoke demonstrate how to make smoky savory grilled tri-tip sandwiches using Cowboy Oak & Hickory Hardwood Lump Charcoal and Hickory Chunks .

Ingredients :

2 lbs Tri-Tip
2 tbsp Jack Daniels® Steak Seasoning
1 Cup Mayo
1/4 Cup Horseradish
1/8th lemon
3 cloves garlic
2-3 Cups Arugula
4-6 buns Kaiser buns
2 sprigs Rosemary
4-6 slices Havarti cheese slices
2 tsp Balsamic vinegar

preparation:

Preheat grill to 225 degrees with Cowboy Oak & Hickory Hardwood Lump Charcoal over indirect heat.
Season tri-tip.
Place on grill and add Cowboy Hickory Wood Chunks , smoking meat until internal temp of meat reaches 120 degrees.
In a large cast iron skillet with avocado oil, sear tri tip over high heat for a minute on each side.
Remove and rest 10-15 minutes before slicing.
Also remove cast iron skillet from heat.
While tri tip is resting, slice Kaiser bun in half and place face down on the skillet until toasted.
In a small bowl, mix Mayo, horseradish, lemon juice, garlic, and balsamic vinegar. Spread on the insides of the bun.
Slice tri tip and place slices on one half of the bun.
Place Havarti slice on top, melt with food torch. Place arugula on other bun and put sandwich together.

Brined & Smoked Turkey Legs

Mon, 24 Jan 2022 18:12:34 GMT

Brined & Smoked turkey legs

By Dan Phelps of Learning to Smoke

Watch Dan from @Learning to Smoke BBQ demo how to brine and smoke turkey legs on a pellet grill using Cowboy Charcoal & Applewood Barbeque Pellets .

Ingredients :

Turkey Legs

6 turkey legs
1/8 Cup apple juice
1/8 Cup apple cider vinegar

FOR BRINE

1 gallon water
1/2 Cup kosher salt
1/2 Cup brown sugar
1 pint apple juice
1/2 Cup Chick Fest seasoning

PREPARATION:

Combine the brine ingredients in a large bucket and stir to combine.
Submerge the turkey legs and allow to brine for up to 12 hours.
Pat the turkey legs dry and season with Chick Fest from GirlCarnivore or your favorite poultry seasoning.
Place the turkey legs on a preheated pellet smoker and smoke for 3 to 3.5 hours, spritzing with apple juice and apple cider vinegar mix.
When the turkey legs have about 30 minutes left, brush with barbecue sauce.
Remove from the grill when the turkey legs reach a minimum internal temp of 175F.
Rest for 5 minutes and serve.