Calling all Lady Pitmasters!

Cowboy_FireIce_Logo_Vert

Today, Cowboy announced the first annual Cowboy Charcoal Fire and Ice Women’s Championship Barbecue Series. In partnership with the Kansas City Barbecue Society, Cowboy is looking for the best female barbecue pit-masters across the United States.

This is a series exclusively for KCBS women’s teams to vie for $15,000 in diamond prizes and qualify to compete at the World Food Championships in Orange Beach, Alabama in November. Visit KCBS and register today!

Competition Breakdown:
•The Series is open to Women’s Teams registered with KCBS
•The leading pit master must be female
•All points earned in KCBS contests from 1/1/16 through The American Royal will count toward the Fire & Ice points chase
•The top ten teams at the end of The American Royal weekend will be granted a Golden Ticket and a travel stipend to attend the World Food Championships, where they will face off in two contests:
Day 1: Teams will compete in a Fire & Ice grilling challenge in which teams can grill ANY food using Cowboy Lump Charcoal as the heat source
Day 2: Teams will compete at the World Barbecue Championship, using the standard KCBS sanctioned rules and processes
•The Fire & Ice Series Final winners will be determined by the combined points, equally weighted, from both contests

Prizes:
•Grand Champion: $5,000 in Diamonds
•Reserve Grand Champion: $2,000 in Diamonds
•3rd- 10th Place: $1,000 each in Diamonds

Share on:

    Comfort Foods on the Grill, Cowboy Style

    Take comfort food to a whole new level with this recipe for Bacon Wrapped Meatloaf. Smoked on the grill and enveloped in crispy bacon, this recipe takes a delicious twist on classic meatloaf. Flavorful, moist and tender, this meatloaf is sure to be a hit at the dinner table.

    Grilled Bacon Wrapped Mini-Meatloaf

    Ingredients:
    •1 pound ground beef
    •12 slices of bacon
    •1/2 cup panko bread crumbs
    •1/3 cup milk
    •1 egg, beaten
    •1 yellow onion, chopped
    •2 garlic cloves, minced
    •1 tablespoon Dijon mustard
    •1 tablespoon Worcestershire sauce
    •1/2 teaspoon salt
    •1/4 teaspoon black pepper
    •1 cup ketchup
    •1/4 cup brown sugar
    •2 1/2 tablespoons cider vinegar
    •1/2 teaspoon hot sauce

    Instructions:
    •Soak Cowboy Natural Wood Chips, flavor of your choosing, in water for at least 30 minutes
    •Fill half of grill with Cowboy Harwood Lump Charcoal and light
    •In a large bowl, whisk bread crumbs, milk and egg until blended
    •Add beef, onion, garlic, Dijon mustard, Worcestershire sauce, salt and pepper and mix with hands until well combined
    •Transfer meat mixture to a sheet of foil and shape into 12 small, rounded loafs
    •Wrap each miniature loaf with a slice of bacon, tucking the ends of bacon underneath the loaf
    •In a medium saucepan, combine ketchup, brown sugar, cider vinegar and hot sauce
    •Place saucepan over medium heat and simmer for 5 minutes, until slightly thickened
    •Remove mixture from heat and allow to cool for several minutes
    •Once grill is hot and coals have ashed over, drain water from woods chips and add them to the hot coals. Place a drip pan on the opposite side of the grill
    •Add miniature meatloaves to indirect heat, placing directly on the grill grate
    •Cover grill and allow meatloaves to cook for 45 minutes, adding lump charcoal and wood chips as needed
    •Using a basting brush, coat bacon and exposed meatloaf with thick layer of mixture and continue cooking for an additional 10 minutes. Repeat this step until meatloaf has reached an internal temperature of 160 degrees
    •Remove from grill and enjoy!

    Share on:

      Cedar Plank Salmon on the Grill

      Cedar Plank

      Infuse your fish with a delicious smoky flavor with our cedar plank salmon recipe. With this method, food is placed on a wooden plank over direct heat. Plank grilling is perfect for cooking fish, as it allows the fish to stay tender and moist, and adds an authentic smoke flavor.

      For best results, soak the wood plank in water for one hour before using.

      Have you tried plank grilling?

      Grilled Salmon with Honey Mustard Crust

      Ingredients:
      •1 large cedar plank
      •1 1/2 pound salmon fillets
      •2 tablespoons Dijon mustard
      •2 tablespoons brown sugar
      •2 tablespoons honey
      •1 lemon, thinly sliced
      •4 garlic cloves
      •4 springs thyme
      •1 teaspoon olive oil
      •1 teaspoon salt
      •1 teaspoon pepper

      Instructions:
      •Soak the cedar plank in water for at least one hour
      •Prepare grill with Hardwood Lump Charcoal and light
      •In a small bowl, combine honey, mustard, brown sugar, garlic, olive oil, salt and pepper, and set aside for later use
      •Place the salmon fillet on the plank, skin-side down and brush the sauce on top of the fish
      •Top with lemon slices and thyme
      •Place the plank with salmon over direct heat on the grill grate
      •Cover grill and allow fish to cook for 15 to 20 minutes, until sauce is golden brown and salmon is opaque in center
      •Remove from grill and transfer to serving platter

      Share on:

        BBQ around the Country: Alabama

        Our next stop on the BBQ Spotlight Series is Alabama, known for its signature white barbecue sauce. This tangy sauce combines vinegar, mayonnaise and black pepper. Typically served with chicken or pulled pork, this sauce is great for basting and dipping. Bring northern Alabama barbecue to your grill with our recipe for pulled pork sandwiches.

        Pulled Pork Sandwiches with Alabama White Barbecue Sauce

        Ingredients:
        •1 six-pound skinless pork shoulder
        •1 cup mayonnaise
        •1/4 cup apple cider vinegar
        •2 garlic gloves, minced
        •1 tablespoon prepared horseradish
        •1/2 teaspoon sugar
        •1 teaspoon salt
        •1 tablespoon ground pepper
        •2 tablespoons brown sugar
        •1 tablespoon sweet paprika
        •1 teaspoon cumin
        •1/8 teaspoon celery salt
        •6 hamburger buns
        •1 tablespoon olive oil
        •Coleslaw, for serving

        Instructions:
        •Soak Cowboy Natural Wood Chips, flavor of your choosing, in water for at least 30 minutes
        •Fill half of grill with Cowboy Hardwood Lump Charcoal and light
        •In a small bowl, combine mayonnaise, apple cider vinegar, garlic, horseradish, sugar, salt and pepper to create white barbecue sauce
        •Whisk until all ingredients are blended and set aside
        •To make a rub, mix brown sugar, sweet paprika, cumin and celery salt in a bowl and coat pork shoulder with mixture
        •Sprinkle the rub all over the pork, patting it onto the meat with your fingertips
        •Once grill is hot and coals have ashed over, drain water from woods chips and add them to hot coals
        •Place pork over indirect heat on the grill grate
        •Cover grill and allow pork to cook for 4 to 5 hours, adding lump charcoal and wood chips as needed. Optional: use white barbecue sauce to baste pork shoulder
        •Once pork is tender and loosely on the bone and the internal temperature of the pork has reached 190 degrees, remove pork shoulder from grill
        •Allow to rest for 20 minutes before pulling apart, using meat claws to shred the pork
        •Discard the bones
        •Toss pork in a large bowl and mix with White BBQ Sauce to moisten and season the meat
        •Paint inside of buns with olive oil and place directly on grill grates
        •Allow buns to cook for 2-4 minutes or until lightly toasted and remove from grill
        •Place a hefty scoop of pulled pork onto buns with the option of topping with coleslaw
        •Use any remaining white barbecue sauce for dipping and enjoy!

        Share on:

          Easter Sunday Grilling

          According to research from HPBA Barbecue, 16 percent of grill owners will be grilling for the Easter holiday this Sunday. This Easter, serve up an extra special dish with our molasses glazed ham. Slow roasted and smoked, this holiday ham recipe is sure to be a delicious addition to your Sunday gathering.

          Slow-Roasted Molasses Glazed Ham

          Ingredients:
          •1 uncooked boneless ham, 6-8 pounds
          •1/4 cup molasses
          •1/2 cup brown sugar
          •1 tablespoon Dijon mustard
          •1 tablespoon salt

          Instructions:
          •Soak Cowboy Natural Wood Chips, flavor of your choosing in water for at least 30 minutes
          •Fill half of grill with Cowboy Hardwood Lump Charcoal and light
          •Trim excess skin from ham and using a sharp knife, score the fat by making diagonal cuts from right to left, then again across the original cuts to create a diamond pattern
          •In a small bowl, combine sugar, salt, mustard and molasses
          •Rub the mixture all over the exterior of the ham
          •Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
          •Place ham over indirect heat directly on the grill gate with fatty side facing up, placing a shallow drip pan beneath the grate
          •Cover grill and allow ham to cook for 3 to 4 hours, adding lump charcoal and wood chips as needed
          •Rotate ham every 45 minutes or use a rotisserie attachment for more evenly-grilled results; add lump charcoal as needed to maintain temperature throughout cooking time
          •Once ham has reached an internal temperature of 160 degrees, remove from grill and cover with foil
          •Allow to rest for 20 minutes
          •Transfer to serving platter, cut into thin slices and enjoy!

          Share on:
            Older Entries