Comfort Food on the Grill: Grilled Cheese

As the weather has started to cool down, we’ve been dabbling with our favorite comfort food on the grill: good ole’ grilled cheese. In the past, we’ve perfected and shared our recipes for delicious Pesto Tomato Grilled Cheese and Grilled Bacon Apple Cheddar sandwiches. This time? We spiced things up with our Avocado and Sun-Dried Tomato Habañero Grilled Cheese.

Don’t underestimate the power of avocado with sun-dried tomato – it can completely transform the classic grilled cheese into a delicious nuanced sandwich, complementing the melty white cheddar and spicy habañero jack with buttery soft avocado and tangy tomato.

Avocado and Sun-Dried Tomato Habañero Grilled Cheese
Yield: 4 sandwiches

• 2 ounces white cheddar cheese, shredded
• 2 ounces habañero cheddar or spicy jack cheese, shredded
• 8 slices of quality artisan bread – we prefer Como
• 3 ounces sun-dried tomatoes
• 1 ripe avocado, peeled, pitted and cut into thin slices
• 1/4 teaspoon of salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons olive oil

• Fill grill with Cowboy Hardwood Lump Charcoal and light
• Combine white cheddar and habañero cheddar together in a small bowl and sprinkle evenly over four of the bread slices, reserving one ounce of the cheese for later
• Top each slice with sun dried tomatoes and avocado slices, distributing evenly
• Season avocado slices and sun dried tomatoes with salt and pepper
• Sprinkle remaining cheese on top of avocado and tomatoes and top with remaining slices of bread
• Paint exterior faces of bread with olive oil and place on the grill over medium-direct heat
• Cook sandwiches for 3-5 minutes, flipping once
• Remove from grill and enjoy!

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    8 Cowboy Tips to Grilling the Perfect Steak

    There is a certain art to creating the perfect steak masterpiece on the grill, and cooking up a juicy, delicious and flavorful steak involves a variety of steps. The process begins at the store when selecting your steak and the end result hinges upon each step along the way, from market to plate.

    Many factors go into grilling the perfect steak, and it isn’t all about cooking times. That’s why we’ve put together a list of tips to make the most of your meat and grill up a great steak. Consider these tips and feed your next steak craving!

    8 Cowboy Tips to Grilling the Perfect Steak

      1) Select the right quality of meat. First and foremost, enjoying a delicious steak starts with selecting the correct quality of meat. If you’re unable to splurge on USDA Prime or Certified Black Angus steaks, choice-grade steak is a more affordable and tasty option.
      2) Pay attention to marbling. Juicy, flavorful steaks come from cuts that are streaked with thin, white lines of fat throughout.
      3) Bring your steak to room temperature. Removing your steak from the fridge 15-20 minutes before grilling will ensure that it cooks more evenly than a freezing-cold steak.
      4) Give your grill time to preheat. When the coals are glowing orange, place your hand 2 inches above the hottest part of the coal. If the coals are hot enough, you shouldn’t be able to hold your hand there comfortably for more than 2 seconds.
      5) Arrange zones of cooking with you coals. Steak grilling should always begin on a hot spot to achieve good color, and to sear in great flavor from high heat. When it comes time to flip it, move the steak to a different spot on the grill – the same spot will be cooler, and therefore won’t achieve the same results.
      6) Check for doneness. Although you should resist the urge to poke and prod at your steak repeatedly, the finger test is a good way to test for doneness: soft and spongy to the touch indicates a rare steak while a well-done steak feels firm. Medium steaks spring back a bit when pressed.
      7) Don’t overcook it. Removing a steak that is too rare for your tastes is a better alternative to overcooking a leathery, slab of steak – you can always place it back on the grill.
      8) Allow time to rest. After removing your steak from the grill, resist the urge to cut into it immediately. Waiting 5-10 minutes before slicing will ensure that the juices have time to settle back into the meat.

    Do you have any expert tips and insider tricks to grilling up the perfect steak? Share them in the comments below for a chance to be featured on The Roundup!

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      BBQ around the Country: Kansas City

      There are so many different types of barbecue – diverse flavors, cooking methods and marinades are used in unique ways from region to region. Over the next few months, the Cowboy blog will be paying homage to the different styles of BBQ from all over the US. First up? Kansas City, known to many as the Barbecue Capital of the Country.

      Kansas City BBQ is characterized by a variety of meats and cuts (chicken, ribs, pulled pork etc.) slow smoked over hickory, oak and apple wood and then smothered with thick, sweet tomato and molasses-based sauces.

      This sweet, smoky and tangy sauce has become known as the American standard. No need to go all the way to KC for a taste, here’s a recipe you can whip up right in your own kitchen.

      Sweet & Tangy KC BBQ Sauce


      • 15 ounce can tomato sauce
      • 2 tablespoons chili powder
      • 1 teaspoon ground black pepper
      • 1 teaspoon salt
      • 1/2 cup yellow mustard
      • 1/3 cup apple cider vinegar
      • 1/3 cup Worcestershire sauce
      • 1/4 cup lemon juice
      • 1/4 cup steak sauce
      • 1/4 cup molasses
      • 1/4 cup honey
      • 1 teaspoon hot sauce
      • 1 cup packed dark brown sugar
      • 3 tablespoons olive oil
      • 1 medium yellow onion, finely chopped
      • 4 cloves garlic, finely minced

      • Mix together chili powder, pepper and salt in a small bowl,
      • In a large bowl, whisk together mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, brown sugar, and tomato sauce
      • In a large saucepan, heat olive oil over medium heat
      • Reduce heat to low and add onion and garlic to saucepan. Sauté over low heat for 5 minutes
      • Add chili powder mixture, and cook for 2 minutes, stirring occasionally
      • Add wet ingredients and simmer for 15 minutes with the lid off, letting the sauce thicken
      • For a sweeter sauce, add extra honey and/or molasses to taste
      • Once sauce has thickened, pass the sauce through a mesh strainer to remove onion and garlic chunks
      • Store sauce in the fridge for 3-4 weeks in a tightly-sealed container. For longer preservation, freeze in Heavy Duty Ziploc bags for up to 4 months

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        Happy National Coffee Day: Coffee Rubbed Steak

        In honor of National Coffee Day this week, we devoted some time to experimenting with coffee on the grill. The Cowboy consensus across the board? Melding the bold flavor of coffee with a delicious grilled entity is a great way to enjoy these beans outside of your morning cup of joe. Indulge your coffee-habit at dinner tonight with this smoky, spicy recipe for coffee-rubbed steak.

        Coffee Crusted Steak


        • 2 ribeye steaks
        • Kosher salt, to taste
        • Freshly ground black pepper, to taste
        • 1 teaspoon cayenne pepper
        • 1 teaspoon chili powder
        • 1 tablespoon packed brown sugar
        • 3 tablespoons ground coffee (of your choosing)
        • 1/2 tablespoon olive oil
        • 1/2 tablespoon butter

        • In a medium bowl, mix cayenne, chili powder, coffee and brown sugar
        • Rub steaks with olive oil
        • Season steaks with salt & pepper to taste, then rub them with coffee mixture on all sides
        • Place in the refrigerator and allow to marinate for one hour
        • Remove steaks from the fridge and let them sit covered at room temperature, about 20-25 minutes
        • Fill up grill with Cowboy Hardwood Lump Charcoal and light
        • Once coals have ashed over, place steaks on the grill for 4 to 5 minutes
        • Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well
        • Let rest on a plate covered with foil for 5 minutes before serving
        • Enjoy!

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          Get Your Head in the Game: Tailgating Recipes


          In our last blog post we outlined the accouterments you need for the ideal tailgate. Now for the next step – what will you serve? Hamburgers and hot dogs are a tried and true staple, but at Cowboy, you know we like to take it the next level and serve our guests unexpected, incredible and sometimes over the top tailgate treats.

          Do you have any favorite tailgating foods? As always, we’d love to hear about them! Email us at for a chance to be featured on the blog.

          Sweet & Spicy Chicken Nibblers

          • 3 pounds boneless skinless breasts
          • 2 pounds bacon
          • 2 cups brown sugar
          • 3 tablespoons chili powder
          • 1 teaspoon cayenne pepper
          • 1 teaspoon pepper

          • Fill up grill with Cowboy Hardwood Lump Charcoal and light
          • Cut chicken into ping pong ball sized cubes
          • Mix the brown sugar, chili powder, cayenne and pepper in a medium bowl
          • One by one, roll the chicken cubes in the powered mixture, coating thoroughly
          • Cut bacon slices into thirds
          • Wrap each coated chicken cube with a slice of bacon
          • Using a water-soaked toothpick, secure the bacon to each chicken cube
          • Return bacon-wrapped chicken cubes to the powdered mixture, rolling to coat thoroughly
          • Once coals have ashed over, grill for 25 minutes until the bacon and chicken are cooked through
          • Serve with ranch or blue cheese and enjoy!

          Potato Skins on the Grill

          Cowboy Tip: These potato skins are easy to prep at home. Bring them with you to the tailgate and pop them on the grill 40 minutes before you are ready to eat!

          • 8 Russet potatoes
          • 3 tablespoons olive oil
          • 2 cups shredded cheese (we recommend a mixture of pepper jack and cheddar)
          • Salt and pepper, to taste
          • 6 slices cooked, chopped bacon

          • Prick each potato with a fork and microwave for 8 – 9 minutes
          • Allow potatoes to cool until you can comfortably handle them
          • Cut potatoes in half and scoop out the flesh, leaving a thick layer so the skin maintains its shape
          • Lay out a large piece of foil and place the hollow potatoes on it
          • Generously brush all sides of hollowed potatoes with olive oil
          • Sprinkle with salt and pepper, to taste
          • Fill with shredded cheese and chopped, cooked bacon
          • Fill up grill with Cowboy Hardwood Lump Charcoal and light
          • Once coals have ashed over, place foil of potato skins directly on the grill grate, out of direct heat
          • Cook until cheese is melted, about 40 minutes
          • Have sour cream, jalapeno slices, ranch dressing and chives on hand and allow individuals to dress their own potato.
          • Enjoy!

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