All Things Thanksgiving: Desserts on the Grill


Your Thanksgiving menu is almost complete but we can’t forget dessert! Apple pie is a Thanksgiving classic and even better on the grill. The soft and fluffy dough makes a delicious pairing with the sweet, cinnamon apple filling, and the smoky flavor from the wood chips adds a unique twist to this timeless classic.

Grilled Apple Pie


Pie Dough Ingredients:
• 2 sticks of butter, cut in pieces
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup water

Filling Ingredients:
• 8 apples
• 1 cup sugar, plus additional sugar to sprinkle on top of crust
• 1 teaspoon flour, plus additional flour for rolling out dough
• 1 teaspoon salt
• 2 teaspoon lemon juice
• 1/2 stick of butter
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Cowboy Natural Wood Chips

• Remove butter from fridge and allow to reach room temperature
• To make dough, combine flour, salt and sugar in a large mixing bowl
• Add butter and mix until coarsely combined
• Slowly add water, mixing continuously, until dough ball can be formed
• Sprinkle a large piece of plastic wrap with a teaspoon of flour and transfer half of dough to plastic wrap; roll out dough into a disk that is approximately 1/8 inch thick
• Repeat previous step with remaining dough, making 2 discs total
• Soak Cowboy Natural Wood Chips, any flavor of your choosing, in water for at least 30 minutes
• Fill half of grill with Cowboy Hardwood Lump Charcoal and light
• Core and peel apples, and slice into 1/4 inch slices
• In a large mixing bowl, combine sugar, flour and salt for filling
• Toss apples into bowl and mix until fully coated with mixture
• Add lemon juice
• Line the bottom of a pie pan with one of the discs of dough and top with apple mixture
• Sprinkle nutmeg and cinnamon on top of pie filling
• Slice small pieces of butter and place on top of filling
• Place the second disc of dough on the pie and compress edges in
• Sprinkle sugar on top of crust and slice top of pie to vent
• Once grill is hot and coals have ashed over, drain water from wood chips and add them to the hot coals
• Place pie pan over indirect heat
• Cover grill and allow pie to cook for 45 minutes, until crust has browned
• Remove from grill and let cool
• Serve and enjoy!

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    All Things Thanksgiving: The Art of Grilling a Turkey

    turkey rotisserie_right_wing tips up (crystal) 2

    Thanksgiving is just a few days away and your menu wouldn’t be complete without the main dish. Impress your guests this year by preparing your turkey on the grill. This delicious recipe is crispy on the outside, juicy on the inside and smoked to perfection using our Cowboy Hickory Wood Chips.

    Tip: for a more intense smoky flavor, use the wood chips dry instead of soaked.

    Cowboy Charcoal’s Slow-Smoked Turkey


    • 1 turkey, 12-15 lbs.
    • 1 onion, sliced
    • 1 orange, sliced
    • 1 tablespoon olive oil
    • 2 tablespoons salt
    • 1 1/2 tablespoons black pepper
    • 3 springs thyme
    • 2 cups Cowboy Hickory Wood Chips


    • Soak Cowboy’s Hickory Wood Chips in large bowl for 30 minutes
    • Remove neck, giblets and excess fat from turkey
    • Rinse turkey inside and out with cold water and pat dry with paper towels
    • Combine oil, salt and pepper in a small bowl and rub mixture all over turkey
    • Place orange, onion, and thyme in the turkey’s neck cavity, and fold neck skin down to cover opening
    • Fill a large aluminum drip pan with about one inch of water to prevent excess smoke while grilling
    • Place drip pan below the grate on one side of your grill
    • On the opposite side of your grill, add Cowboy Hardwood Lump Charcoal and light
    • Drain water from the wood chips
    • Once charcoal has ashed over, add about 1 cup of wood chips to the fire
    • Cover the grill and allow to preheat for 10 minutes
    • Place turkey on the grill, directly above drip pan
    • Place lid on grill, and allow turkey to cook for approximately 11 to 13 minutes per pound, or until the internal temperature reaches 180 degrees
    • Rotate turkey every 45 minutes or use a rotisserie attachment for best evenly-grilled results; add additional lump charcoal and wood chips as needed to maintain temperature throughout cooking time
    • Once the turkey has been cooked throughout, remove turkey from grill and add to serving platter
    • Let rest for 15-20 minutes before removing orange and onion
    • Carve and enjoy!

    Don’t forget to use the remaining pan drippings for gravy!

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      All Things Thanksgiving: No Knead Bread on the Grill


      Last week, Cowboy shared our Thanksgiving recipes for grilled appetizers and side dishes, and now we are sharing our recipe for No Knead Bread. The bread basket can oftentimes be overlooked, but is an important addition to any Thanksgiving feast. Whether your preference is butter, mashed potatoes or cranberries, this bread pairs well with any side dish and is a delicious staple to a Thanksgiving leftovers sandwich.

      No Knead Bread


      •3 cups of bread flour
      •3/4 teaspoon yeast
      •1 1/2 cups of water
      •1 1/4 teaspoon salt


      •In a large mixing bowl, combine 2 1/2 cups of the flour, yeast and salt
      •Add water and stir until blended – note that the dough will be sticky
      •Cover bowl with plastic wrap, and allow the dough to rise at room temperature for at least 8 hours
      •Shape dough into a ball and sprinkle with remaining flour
      •Prepare grill with Cowboy Hardwood Lump Charcoal and light
      •Place a large cast iron pot on grill and allow to heat over direct heat for 30 minutes
      •Transfer dough into preheated pot
      •Cover pot with lid and bake for 30 minutes
      •Remove the lid and continue to cook for 10-15 minutes, or until golden brown
      •Remove the loaf from cast iron immediately and allow to cool on baking rack
      •Once cooled, serve alongside your favorite sides and enjoy!

      Teaser: our next recipe will be a look at the main course. Check back later this week for tips on preparing the best Thanksgiving Turkey on the grill!

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        All Things Thanksgiving: Grilled Sides

        Turkey may be the main Thanksgiving course but side dishes are just as important and delicious! Make room in the kitchen this year and prepare your side dishes on the grill. Green beans are a Thanksgiving must, and this recipe takes a tasty twist on this timeless classic.

        Grilled Green Beans with Shallots and Almonds


        • 1 pound green beans, ends trimmed
        • 2 cloves of garlic, minced
        • 1/2 cup olive oil
        • 1/4 cup chopped shallots
        • 2/3 cup of sliced almonds
        • 2 tablespoons red wine vinegar
        • 2 tablespoons water
        • 2 teaspoons Dijon mustard
        • 1 teaspoon salt
        • 1 teaspoon pepper
        • 2-3 sheets aluminum foil


        • Prepare grill with Cowboy Hardwood Lump Charcoal and light
        • In a large mixing bowl, combine 1/4 cup olive oil, shallots, garlic, salt and pepper
        • Toss green beans into mixing bowl and mix until fully coated
        • Place green beans on a sheet of aluminum foil, large enough to fold and seal
        • Drizzle water across sheet and fold aluminum foil together, pinching sides until closed
        • Place on grill and allow to cook for 5-6 minutes
        • Using the same mixing bowl, combine Dijon mustard, red wine vinegar and remaining olive oil
        • Remove green beans from the grill and allow to cool for several minutes
        • Add green beans to mixing bowl and toss evenly to coat with dressing
        • Sprinkle with sliced almonds and serve!

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          All Things Thanksgiving: Appetizers on the Grill

          Thanksgiving appetizers

          Thanksgiving is right around the corner and it’s time to start preparing for the big day. This recipe for Grilled Bacon Jalapeño Poppers is sure to be a hit at your gathering. The perfect appetizer for your Thanksgiving feast, these bite-size treats feature delicious melty cheese enveloped in a spicy jalapeño crunch.

          What dishes are you looking forward to the most this Thanksgiving?

          Grilled Bacon Jalapeño Poppers


          • 6 jalapeño peppers
          • 1 8-ounce package of cream cheese
          • 1/2 cup of shredded cheddar cheese
          • 1 green onion, sliced
          • 12 slices bacon


          • Remove cream cheese from refrigerator and allow to sit out for 20-30 minutes, or until it reaches room temperature
          • Fill grill with Cowboy Hardwood Lump Charcoal and light
          • Cut jalapeños in half lengthwise
          • Remove seeds from peppers and discard
          • In a bowl, combine cream cheese, cheddar cheese and green onion and blend until smooth
          • Distribute cream cheese mixture evenly across each jalapeño half
          • Wrap 1 slice of bacon around each stuffed jalapeño tightly, securing in place with a toothpick
          • Place over grill and cook for 10-15 minutes, or until bacon is crisp
          • Remove from grill, arrange on a festive serving dish and enjoy!

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