Mint Chutney Lamb Chops with Moroccan BBQ Sauce and Grilled Potatoes

This recipe is delicious and easy to make.  Delight your guests at your next barbecue or enjoy any time.

Mint Chutney Lamb Chop

Potato Ingredients:

  • 1 pound potatoes, we suggest fingerling, cut into 1/4-inch-thick slices
  • 2 cups white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  1. Add sliced potatoes and vinegar to a medium saucepan (vinegar should cover potatoes) and bring to a boil.
  2. Reduce heat to medium-low and simmer potatoes until just fork tender (about 5 minutes).
  3. Let potatoes cool in the vinegar for 30 minutes.
  4. Once cooled, drain the potatoes and gently toss with the oil, salt and pepper.
  5. Fill the grill with Cowboy Hardwood Lump Charcoal and light it.
  6. Once coals are ashed over, place potato slices in a single layer on the grill grate.
  7. Cook slices until grill marks appear and slices are browned on both sides.
  8. Remove from heat, place on a serving tray and top with a pinch of salt.


Mint Chutney Marinade

*Note: Prepare marinade at least 4 hours prior to allow flavors to meld together.

  • 1 cup lightly packed fresh mint leaves, rinsed
  • 1/2 cup olive oil
  • 1/2 cup chopped green onions
  • 3 tablespoons parsley leaves
  • 1 tablespoon lemon juice
  • 1 clove garlic, peeled and minced
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne

Mix the above ingredients in a blender until smooth.


 Moroccan BBQ Sauce

  • 3/4 cup honey
  • 1/2 cup fresh cilantro sprigs
  • 1/3 cup lemon juice
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1 clove garlic
  • 1 cinnamon stick, broken into pieces
  • 3/4 teaspoon black peppercorns ground
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom, whole cloves
  • 1/4 teaspoon crushed chili flakes
  • Pinch salt
  1. Combine all ingredients in a saucepan and bring to a simmer over medium-high heat.
  2. Stir sauce frequently and continue to cook until it is reduced to about 1 1/4 cups (about 15 minutes).
  3. Pour sauce through a fine strainer into a bowl and set aside.


Lamb Chop Preparation:

  1. Place the lamb chops in a bowl and cover with approximately 1/4 cup of the Mint Chutney Marinade. Reserving the rest of the marinade to serve as a dipping sauce.
  2. Turn and coat chops well with the marinade.
  3. Cover and refrigerate for at least 4 hours (no longer than 24 hours).
  4. Remove the chops from the marinade and season both sides with salt and pepper.
  5. Fill the grill with Cowboy Hardwood Lump Charcoal and light it.
  6. Once coals are ashed over, place chops on the grate and cook 5-7 minutes per side until internal temperature reaches 145 degrees.
  7. Remove from heat and allow to rest for about 5 minutes.
  8. Place each chop on top of a potato slice and finish with a drizzle for Moroccan BBQ Sauce.
  9. Serve the reserved Mint Chutney Marinade and the remaining Moroccan BBQ Sauce alongside for added flavor.
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    Our Trip to the 35th Annual American Royal!

    10.07.14_Hawg w a Heart Image

    This past weekend was the weekend to top ALL weekends for BBQ enthusiasts…The American Royal World Series of BBQ® in Kansas City.

    But first, let’s start with a little BBQ history. In 1908, Henry Perry, an ex-steamboat cook found himself in Kansas City. To make ends meet, he began selling smoked meats in an alley to laborers in search of a quick, low-cost lunch…visualize beef brisket and wild game smoked over an open pit served in day-old newspaper. After bouncing from block to bock, the stand eventually found a home in an old trolley barn. As KC ‘s infamous jazz scene exploded, Henry’s quaint little BBQ stand became a KC icon, and Henry came to be known as the father of Kansas City Barbecue.

    The American Royal World Series of BBQ® is one of the most renowned BBQ competitions in the world, and we just couldn’t miss it! Set in one of the United States’ most prolific BBQ states, Kansas City has been buzzing with excitement all week. Today KC has over 100 different BBQ restaurants!

    So, what makes Kansas City BBQ unique? They aren’t partial to one type of slow-smoked meat over another, and they’re no stranger to using various types of wood for added flavor. And, we can’t forget that delicious, tomato-molasses based sauce!

    For those of you that haven’t been to the American Royal, we’d highly recommend putting it on your bucket list…especially if you’re a BBQ lover. The size of this event is hard to grasp without actually experiencing it. The event covers 52 square miles! Now that’s A LOT of BBQ!

    When we arrived at the Royal, we headed straight for the Operation BBQ Relief! We had heard they were prepping for their 2nd Annual Hawg with a Heart Pigapalooza fundraiser! If you’re not familiar with OBR, they’re a fantastic, not-for-profit corporation founded in May 2011 in response to a need for relief efforts in tornado-stricken Joplin, Missouri. In the wake of this nearly unprecedented destruction, competition barbecue teams from 8 states answered the call to help feed displaced families and emergency personnel including police, fire, and the National Guard. The group, headed by Stan Hays (County Line Smokers), Jeff Stith (Big Creek BBQ) and Will Cleaver (Sticks N Chicks BBQ), was able to serve over 120,000 barbecue meals to those who were affected by the disaster.

    This year’s Hawg with a Heart Pigapalooza was hosted onsite at the American Royal! The OBR crew was cooking up four whole hogs, among other delicious BBQ fair, using our very own Cowboy Charcoal! We were delighted to be a part of the efforts to raise money for this very deserving and hardworking organization.

    The American Royal Association is also a non-profit organization that has been working to provide scholarships, education, awards and competitive learning experiences since 1899. So, not only is it a great opportunity to sample some of the best BBQ on earth, it’s also an opportunity to learn about and support an incredible cause.

    Our hats are off to all the great teams that competed and won this past weekend! It was an honor to sample some of the world’s best BBQ.

    Some of our favorite photos from the weekend are below. Did you attend the American Royal? If so, we’d love to know what you thought of the event!

    The Cowboy Charcoal Booth at the American Royal

    Cowboy Booth_Both Attendants

    The Operation BBQ Relief Booth

    OBR Booth_Food Line

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      Smoky Stuffed Portobello Mushroom Appetizers

      Stuffed Portobello Mushroom recipe.fw

      Whether you’re looking for that perfect appetizer or a side dish, stuffed mushrooms are sure to be a hit. Check out our Stuffed Portobello Mushroom recipe.

      Be sure to use Cowboy Charcoal when grilling your mushrooms for that authentic smoky flavor.


      Portobello mushrooms:

      4 large portobello mushrooms, stem and gills removed

      2 tablespoons canola oil, for brushing mushrooms


      1 cup pre-made pesto sauce (brand of choice)

      3/4 cup grated Parmesan

      1/2 cup julienned sun-dried tomatoes with oil

      1/2 bacon bits

      1/2 cup panko bread crumbs

      1 cup shredded cheddar cheese

      1 diced red tomato


      Salt and freshly ground black pepper

      Preheat the grill to medium heat

      Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops

      of the mushrooms with canola oil and set aside.

      In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes, bacon bits and the bread

      crumbs. Season

      with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and

      top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes.

      Garnish with diced tomatoes and cilantro.

      Transfer to a serving dish and serve immediately.

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        Watch Out, Arkansas! We’re Bringing the Chocolate Gravy!

        Arkansas Road Sign

        Arkansas doesn’t necessarily favor one particular meat, sauce or style of BBQ over another, the state just plain LOVES to BBQ it all! While we adopt this type of all-inclusive attitude to barbecuing ourselves, we were on the hunt for something that was uniquely Arkansan while we were attending the Blues, Bikes & BBQ festival. The good news is, we didn’t find just one, but a whole list, courtesy of is 16 foods that are uniquely Arkansas.

        We’ve done it again and decided to take one of these staples and give it a little Cowboy twist. Here’s what we came up with.

        Chocolate Gravy Two-Way
        We like this recipe so much we decided to make it both an entrée and a dessert, because why not, right?

        The Dessert
        Serves 6
        • 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

        • Prepare grill with Cowboy 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!

        The Entrée
        Serves 6
        • 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

        • 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, removed from heat and place on serving dish. Serve and enjoy!

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          Putting More Fruit to the Flame


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

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


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

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

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

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

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

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