• Wrapped Campfire Salmon

    If you ask us, salmon is the perfect grilled food for the summer. Today we are wrapping up our salmon in foil for a simple, mess-free, yet delicious dish. This Wrapped Campfire Salmon recipe is covered in spices for a powerful flavor and is a great dish for beginners. The tin foil makes a natural oven for the fish, so it cooks right before your very eyes while you sit back, relax and enjoy!

    Wrapped Campfire Salmon

    Yield: 2-4 servings
    Cook: 20 minutes
    Prep: 15 minutes
    Marinating time: 4-8 hours

    Equipment needed: Cowboy Charcoal, charcoal grill tongs, tin foil.

    Ingredients:

    • 1 whole salmon, skin left on
    • 1 tablespoon of sea salt
    • 1 tablespoon of black pepper
    • 1 tablespoon of garlic powder
    • 1 tablespoon of smoked paprika
    • 3 tablespoons of butter
    • 3 slices of lemon
    • Chopped cilantro
    • Olive oil

    Directions:

    • Lather flesh side of salmon with olive oil then season with salt, black pepper, garlic powder, and smoked paprika
    • Place salmon on top of 2 sheets of tin foil, then top salmon with butter and lemon slices
    • Add another sheet of tin foil to cover salmon and wrap tightly
    • 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 salmon over fire for 15 minutes or until internal temperature is 145F
    • Pull salmon off grill and let rest, while still inside tin foil, for 5 minutes
    • Open up tin foil, sprinkle chopped cilantro and enjoy!
  • Charred Bison Ribeye

    Have you ever tried bison before? 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. Introducing our latest recipe for Charred Bison Ribeye.

    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!

    Charred Bison Ribeye

    Yield: 1 serving
    Cook: 15 minutes
    Prep: 10 minutes

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

    Ingredients:

    • 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

    Directions:

    • 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!

    Recipe and imagery by Derek Wolf at Over the Fire Cooking

  • Farmhouse Burger

    Today we are serving up the perfect summer burger recipe from Derek Wolf at Over the Fire Cooking. Introducing the Farmhouse Burger, packed with lean ground beef, ground pork and lots of spices for extra flavor! 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!

    Farmhouse Burger

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

    Equipment Needed: Cowboy 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

    Directions:

    • 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 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!

     

  • The Perfect Porterhouse Steak

    Introducing Derek Wolf from Over the Fire Cooking’s Perfect Porterhouse Steak recipe cooked to perfection over white hot Cowboy Charcoal. This massive chunk of meat is full of salt and tang because of it’s delicious marinade! The key is leaving just enough time for the meat to marinate in order to soak up all of the flavor without becoming too soft. Throwing it over the fire creates an amazing char.

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

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

    Ingredients:

    • 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

    Directions:

    • 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 BBQ Pork Belly

    Fire up the grill this Father’s Day with a new, hot recipe! Introducing Derek Wolf’s Smoked BBQ Pork Belly. If you love BBQ, there is no doubt that this recipe won’t 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 will be left with a glorious chunk of smoked meat that is almost edible candy. Enjoy!

    Smoked BBQ Pork Belly

    Yields: 4 servings
    Cook: 2 hours
    Prep: 5 minutes
    Marinating: 4 hours+

    Equipment Needed: Cowboy Charcoal, tongs, and a smoker

    Ingredients:

    Directions:

    • 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!
  • Wood Plank Lobster Tails

     

    Have you ever cooked on a wood plank? If the answer is no, then you are in for a treat! Check out this delicious recipe for Wood Plank Lobster Tails by Derek Wolf from 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.

    Wood Plank Lobster Tails

    Yields: 2 servings
    Cook: 10-15 minutes
    Prep: 20 minutes

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

    Ingredients:

    • 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

    Directions:

    • 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!
  • Campfire Breakfast Skillet

    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!

    First, you are going to start by lighting some Cowboy Charcoal to make a campfire. Then, you will cook all of your favorite veggies & meat inside the skillet until they are nice and brown. The key to browning food in cast iron is butter. We call for 3 tablespoons of butter, but don’t be afraid to add more for a larger skillet. Throw some eggs on top and you’re in for a great morning!

    Campfire Breakfast Skillet

    Yields: 2-3 servings
    Cook: 30 minutes
    Prep: 10 minutes

    Equipment needed: Cowboy Charcoal, cast iron skillet, spatula, knife, cutting board

    Ingredients:

    • 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

    Directions:

    • 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!
  • Zesty Mesquite Chicken

    Did you know that smoke is actually a flavor? When you cook something at just the right temperature with just the right amount of smoke, you get an enhanced flavor that is essential for a fire cooks diet. You can do this with any kind of meat or veggie! Today, we are trying it out with chicken. Introducing Derek Wolf from Over the Fire Cooking’s new Zesty Mesquite Chicken recipe full of spice, flavor and smoke.

    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. The key for this recipe is the charcoal & wood chunks. Grill using some Cowboy Charcoal and Mesquite Wood Chunks for an amazing flavor. The mesquite wood is a heavy smoke flavor so only use a hand full when cooking! Enjoy this meal with some corn, slaw and your family for a great dinner!

     Zesty Mesquite Chicken

    Yields: 2-3 servings
    Cook: 1.5 hours
    Prep: 10 minutes

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

    Ingredients:

    • 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

    Directions:

    • When chicken is room temperature, lather with olive oil on both sides. Season thoroughly with all seasonings listed above
    • 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 Mesquite wood chunks on the fire for added flavor!
    • 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

    Everyone loves the sizzling of the cast iron full of fajitas. But instead of going out to your favorite restaurant for this meal, why not make it at home? Better yet, why not make it over the fire? Introducing Derek Wolf from Over the Fire Cooking’s new Flank Steak Fajitas recipe.

    While most people use skirt steak for fajitas, today we are switching it up. 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! You get way more bang for your buck on this cut of meat. Enjoy!

    Flank Steak Fajitas

    Yield: 2-3 servings
    Cook: 20 minutes
    Prep: 25 minutes

    Ingredients:

    • 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

    Directions:

    • 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!
  • Chili Lime Shrimp

    The weather is starting to get warmer so the grill should get cookin’! While the cold starts to simmer down, why not heat up that grill and cook something fun. Introducing Derek Wolf from Over the Fire Cooking’s Chili Lime Shrimp recipe: the perfect balance of smoky, zesty and spicy!

    The key to this recipe is using 1/2 of the lime before you put the shrimp on and the second half once they are off! Grill these on direct heat over some hot Cowboy Charcoal for that smoky flavor and finish. This is a great dish to invite some friends over and enjoy as Spring starts to roll in. Serve this with some rice and a glass of great beer to make a party!

    Yield: 2 servings
    Cook: 10 minutes
    Prep: 5 minutes

    Equipment needed: Cowboy Charcoal, tongs and a cutting board

    Ingredients:

    • 1 pound of shrimp, de-veined with tails
    • 1 whole lime, cut in half
    • 1 tablespoon ancho chile powder
    • 1 tablespoon chili flakes
    • 1 tablespoon onion powder
    • 1 tablespoon black pepper
    • 1 tablespoon sea salt
    • 1/4 cup of cilantro, chopped finely
    • Olive oil

    Directions:

    • In a bowl, mix the shrimp with a splash of olive oil. Squeeze 1/2 of the lime on top of the shrimp and season with ancho chile powder, chili flakes, onion powder, black pepper & sea salt
    • 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
    • Place the shrimp over the hot charcoal and let cook for about 2 minutes per side. Pull shrimp off of grill once cooked, squeeze the second half of the lime on top and garnish with finely chopped cilantro
    • Serve and enjoy!