• 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!
  • Grilled Korean BBQ Short Ribs

    There are certain cuts of beef that you can never get wrong! One of them is the short rib. Introducing Derek Wolf from Over the Fire Cooking’s Grilled Korean BBQ Short Ribs recipe. 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!

    Grilled Korean BBQ Short Ribs

    Yields: 2 servings
    Cook: 10-12 minutes
    Prep: 15 minutes
    Marinating: 4-8 hours

    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

    Directions:

    • 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!
  • Dirty Skirt Steak Tacos

    As the seasons start to change, it is time to get your fire grill out and cook something different. Introducing Derek Wolf from Over the Fire Cooking’s new Dirty Skirt Steak Taco recipe. Forget just any old tacos, this recipe is full of spice and flare, cooked right on the coals for added smoky flavor. Top them off with some radishes, onions, cilantro and lime to bring the full profile. Make them anywhere as long as you have a hot bed of charcoal and some corn tortillas!

    Dirty Skirt Steak Tacos

    Yields: 2 servings
    Cook: 2-5 minutes
    Prep: 10 minutes

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

    Ingredients:

    • 1 16 ounce skirt steak
    • 1 white onion, diced
    • 2 radishes, sliced
    • 1 bunch of cilantro, finely chopped
    • 1 lime, halved
    • 1 1/2 tablespoons of sea salt
    • 1 tablespoon of black pepper
    • 1 tablespoon of chili powder
    • 2 teaspoons of cayenne powder
    • Olive oil
    • Corn tortillas

    Directions:

    • 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
    • When at room temperature, lather the skirt steak with olive oil and season both sides thoroughly with sea salt, black pepper, chili powder and cayenne powder
    • Squeeze one half of the lime on both sides of the steak after seasoning
    • Place the steak directly on the coals for 2 minutes per side for medium-rare. For a medium steak then cook 3 minutes per side
    • Pull steak off the coals and let rest for 10 minutes
    • Slice skirt steak against the grain with a slight angle
    • Place inside a warm corn tortilla with some diced onion, sliced radishes, cilantro and lime juice
    • 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!
  • Cowboy BBQ Chicken Wings

    Happy National Barbeque Month! To celebrate, we’ll be firing up the grill with delicious recipes all month long. Today we are grilling up some delicious chicken wings with our very own Cowboy Brand BBQ Sauces! Our award-winning sauces come in three different flavors to satisfy everyone’s taste buds: Range Style, Smokehouse and Prairie Fire. Try them out for yourself and let us know what you think!

    Cowboy BBQ Chicken Wings

    Yields: 5-10 servings
    Cook: 30 minutes
    Prep: 10 minutes

    Ingredients:

    • 3-5 pounds of chicken wings, cut in half at the joint and wing tips removed
    • 1 cup of Cowboy Brand Range Style BBQ sauce
    • 1 cup of Cowboy Brand Smokehouse BBQ sauce
    • 1 cup of Cowboy Brand Prairie Fire BBQ sauce
    • Salt and pepper to taste

    Equipment needed: Sauce brush

    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
    • Season chicken wings with salt and pepper. Carefully place them around the perimeter of your grill. Place lid overtop, and grill over indirect medium heat for about 20 – 25 minutes, turning once or twice
    • While wings cook, prep your barbecue sauce by pouring each flavor into a different bowl
    • Brush chicken wings with barbecue sauce and grill for an additional 5 to 7 minutes, turning regularly. When they are done, wings will have a nice, even char
    • Remove from grill and serve immediately. Enjoy!