• 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!
  • 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!
  • Brown Sugar Pork Chops

    Happy Spring Grilling, everyone! With the weather warming up, we have no excuse not to get outside and fire up the grill. We are grilling up a sweet spring recipe for you today, our grilled Brown Sugar Pork Chops! We recommend allowing plenty of time for your pork chops to marinate to maximize the intensity of the sweet flavors. Enjoy!

    Brown Sugar Pork Chops
    Yield: 6 servings
    Cook: 10 minutes
    Prep: 6 hours

    Ingredients:

    •6 pork chops
    •1/2 cup brown sugar
    •1/2 cup unsweetened apple juice
    •1/4 cup vegetable oil
    •1 tablespoon soy sauce
    •1/2 teaspoon garlic powder
    •1/4 teaspoon salt
    •1/4 teaspoon black pepper

    Directions:
    •In a small saucepan, combine brown sugar, apple juice, vegetable oil, soy sauce, garlic powder, salt, and pepper. Bring to a boil stirring until sugar is completely dissolved, and the mixture is at a light simmer. Let cool
    •After the sauce has cooled, place the pork chops on a large plate. Brush a generous amount of sauce on both sides of the meat. Cover and refrigerate for 6 hours to let marinate. Place remaining sauce in refrigerator to baste the meat later
    •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 direct grilling.
    •Place the pork chops on the hottest part on the grate, directly above the coals. Cook for about three minutes per side, turning once while basting with additional sauce. Pork chops should reach 145O F for medium
    •Remove from grill and let cool
    •Serve and enjoy!