The Weather Outside is Frightful, but the Grill is SO Delightful!

Grilled Apple Pie

It’s the most wonderful time of the year, and our favorite grilled desserts make it that much sweeter!

Readers loved our Kickin’ Grilled Fruitcake so much that we’re dedicating an entire post to holiday desserts.

BBQ Gingerbread with Caramel Sauce & Vanilla Ice Cream
Makes 8 Servings
Ingredients:

  • 1 loaf gingerbread, cut into slices about 2” thick
  • 1 cup caramel sauce
  • Vanilla ice cream
  • Mint sprigs

Directions:

  • Fill your grill with Cowboy Hardwood Lump Charcoal and light.
  • Once coals are ashed over, place gingerbread slices on the grill grate.
  • Cook each side for 2 to 3 minutes, until grill marks appear and gingerbread is nicely toasted.
  • Remove from grill and drizzle caramel slices generously over gingerbread slices.
  • Serve with a large scoop of vanilla ice cream and garnish with a mint sprig.

 Grilled Apple Pie
Makes 8 Servings
Ingredients:

  • 1 refrigerated pie crust, softened as directed on box
  • 6 to 7 cups thinly sliced apples
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 3 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 1 egg white

Directions:

  • In a large bowl, toss apples with lemon juice, melted butter and set aside.
  • In another bowl, combine white and brown sugar, flour and spices and then add mixture to bowl with apple-lemon mixture. Toss until apples are well coated.
  • Fill your grill with Cowboy Hardwood Lump Charcoal and light.
  • Unroll pie crust and place in an ungreased pie pan.
  • Evenly spoon apple mixture into unbaked pie crust.
  • Fold the excess crust inward, to prevent the filling from bubbling over the edges while the pie cooks.
  • Brush egg white on folded perimeter to ensure a golden, flaky pie crust.
  • Using another pie pan or something similar, create an elevated surface on the grill to set the pan with the pie on top of.
  • Cover grill and cook for 20 to 25 minutes or until crust is golden brown and filling is bubbling. Check the pie periodically and rotate it if necessary for even cooking.
  • Remove from grill and let cool for 10 minutes. Enjoy!

 

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    A Grilled Holiday Feast

    Fruitcake

    Hopefully, your grill-inspired Thanksgiving was such a huge success that you’re now considering making grilling the focal point for the next round of winter holidays!

    If you’re weighing your protein options for your upcoming holiday feast, we’d suggest skipping the turkey and ham this year and featuring roast beef as your meat of choice instead. We’re going to sear it on the grill to deepen the flavor, and then it’s low and slow to ensure it stays juicy and tender.

    And, if you’re looking for a way to put Aunt Edna‘s fruitcake to good use, we’ve got the perfect recipe for you.

    Herb-Crusted Grilled Roast Beef
    Makes 6 Servings
    Ingredients:

    • 5 pound beef rump roast
    • 1 tablespoon parsley flakes, dried
    • 1 teaspoon basil, dried
    • 1 teaspoon salt
    • 1 teaspoon freshly cracked black pepper
    • 1/2 teaspoon tarragon, dried
    • 1/2 teaspoon thyme, dried

    Directions:

    • In a small bowl, combine parsley, basil, salt, pepper, tarragon and thyme.
    • Generously rub mixture over roast.
    • Build a 2 zone fire in your grill by filling one side of the grill with Cowboy Hardwood Lump Charcoal and leaving the other side empty.
    • Light the coals (click here for more info on setting up a 2 zone fire).
    • Since we will be searing our roast first, we will begin the cooking process on the hotter side of the grill, directly above the hot coals.
    • Once coals are ashed over, replace the cooking grate and set the roast on the grate on the hotter side of the grill. Be sure to keep an eye on it and once grill marks begin to appear, rotate it to another side.
    • After each side has been seared, move the roast to the cooler side of the grill (opposite the hot coals) and place the lid on the grill.
    • Grill temperature should stay around the 300-350 degree mark for the duration of the cooking process. If the temperature starts to drop below that range, more charcoal should be added to the fire. A 5 pound roast will probably take around 2 hours to finish cooking.
    • When the internal temperature reaches around 140-150 degrees (medium rare to medium), remove the roast from the grill and allow it to cool for about 15 minutes before slicing.

     

    Kickin’ Grilled Fruitcake
    Makes 8 Servings
    Ingredients:

    • 1 fruitcake, sliced into pieces 2” thick
    • 6 Cactus Pears, pureed
    • 1/4 cup sugar
    • 3 tablespoons cornstarch
    • 2 tablespoons lemon juice
    • 1 cup brandy
    • 1 cup butter
    • Salt to taste

    Directions:

    • To prepare the sauce, combine pureed pears, 1/2 cup brandy, sugar, cornstarch and lemon juice in a sauce pan over medium heat, stirring occasionally until sauce has thickened (about 5 minutes) and set aside.
    • Fill grill with Cowboy Hardwood Lump Charcoal and light. (Ensure that grill grates are clean and well oiled to help prevent sticking.)
    • Melt butter and mix with remaining brandy and brush onto fruitcake slices. Reserve the leftover sauce for drizzling.
    • Grill fruitcake slices until browned on each side.
    • Top with reserved sauce and serve immediately.
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      Seasonal Fruits & Veggies Perfect for the Grill

      Grilled Brussel Sprout Skewers

      Eating seasonal foods is a great way to ensure you’re getting the freshest fruits and veggies, and with the cooler weather comes delicious new options to try on the grill!

      We’ve put together a couple of our favorite grilled winter fruit and vegetable recipes for you to try. What are some of your favorite cold-weather seasonal foods? Share your recipes with us at theroundup@cowboycharcoal.com.

      Cowboy’s Hot-N-Spicy Brussels Sprout Kebobs
      Makes 4 Servings
      Ingredients:
      • 1 pound Brussels sprouts, even in size, cleaned with loose outer leaves removed
      • 2 tablespoons extra virgin olive oil
      • 1 teaspoon kosher salt
      • 1/4 teaspoon freshly ground black pepper
      • 1 teaspoon crushed red pepper flakes
      • Wooden skewers (presoak in water to prevent burning)

      Directions:
      • Clean Brussels sprouts by trimming off the bottom stem and peeling away a few outer leaves
      • In a medium sized pot, bring about an inch of water with a dash of salt to a boil.
      • Add Brussels sprouts and steam for 5 minutes.
      • Remove and toss with olive oil, salt and pepper and red pepper flakes.
      • Fill grill with Cowboy Hardwood Lump Charcoal and light. Make sure grill grates are clean and oiled.
      • Once coals are ashed over and steamed Brussels sprouts are cool enough to handle, put 4 to 5 on each skewer with the stems facing down, leaving 1/2″ between sprouts for even cooking.
      • Place skewers on grates; grill the stem end down first for 5 minutes.
      • Flip and cook for another 5 minutes.
      • Remove from grill. Serve immediately as is or remove from skewer.

      The Great Grilled Grapefruit
      Makes 4 servings
      Ingredients:
      • 2 grapefruits, washed and halved
      • 2 teaspoons organic cane sugar
      • 1/2 teaspoon vanilla extract

      Directions:
      • Fill grill with Cowboy Hardwood Lump Charcoal and light. Make sure grill grates are clean and oiled.
      • While coals heat up, mix together sugar and vanilla extract in a small bowl.
      • Generously top each grapefruit half with the vanilla-sugar mixture.
      • Place grapefruit on the grate, cut side down and grill until top is caramelized and slightly charred, about 3 minutes. Serve immediately and enjoy!

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        Fight Those Wintertime Blues!

        We’re in the heart of winter and if y’all think the grilling stops here, you’re wrong! Rain, sleet, hail or snow, we’re manning the grill with recipes tailored for winter, and perfect for keeping the wintertime woes at bay.

        In our humble opinion, grilling anything does the body, mind and spirit good, but there are some foods that are proven to help boost your mood. For example, salmon is rich in Omega-3s, an essential fatty acid that isn’t naturally produced by our bodies but plays a significant role in brain health. Consuming these types of fatty acids help combat fatigue, mood swings and depression.

        Tomatoes are also on top of the happy food list. Lycopene, the ingredient that produces the red color in tomatoes, prevents inflammation associated with depression. Tomatoes are also rich in iron, vitamin B6, folic acid and magnesium, compounds contributing to the serotonin and dopamine levels in your brain. These chemicals directly affect a person’s mood and happiness, so it’s important to keep levels up.

        Cowboy’s Grilled Teriyaki Salmon
        Makes 4 Servings
        Ingredients:

        Directions:

        • In a large bowl, pour half of the bottle of Teriyaki marinade over the salmon.
        • Allow to marinate for a minimum of 4 hours, or refrigerate overnight for maximum flavor.
        • Fill grill with Cowboy Hardwood Lump Charcoal and light. (Ensure that grill grates are clean and well oiled which is important when cooking salmon to help prevent sticking.)
        • We’d also suggest building a 2 zone fire (click here for more info on setting up a 2 zone fire)
        • Once charcoal is ashed over, remove salmon from marinade and place on the lower temperature side of the grill (not directly over the hot coals).
        • Grill 4 minutes on each side or until fish is flakey.
        • Remove and serve immediately!

        Cowboy’s Grilled Tomato Caprese Salad
        Makes 4 Servings
        Ingredients:

        • 4 tomatoes, sliced 1/2” thick
        • 1 ball Mozzarella cheese
        • 1 large bunch of basil, preferably large leaf
        • Olive oil, for drizzling
        • Salt and pepper, to taste

        Directions:

        • Drizzle olive oil over tomato slices.
        • Fill grill with Cowboy Hardwood Lump Charcoal and light.
        • Once coals are ashed over, place tomatoes on grill and flip when grill marks appear (about 4 minutes).
        • Remove tomatoes and allow them to cool.
        • Slice Mozzarella to about 1/2 inch thick.
        • Rinse basil and pick leaves from the stem. Discard stems.
        • On a serving platter, layer tomatoes and Mozzarella, adding a basil leaf in between. Drizzle with olive oil and sprinkle with salt and pepper to taste. Serve and enjoy!
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          Hearty Winter Soups…on the Grill!

          Tortilla Soup_300

          Since the introduction of The Roundup, we’ve shared all kinds of grilling recipes with our readers, and we’re always on the hunt for innovative ways to use grilled ingredients to enhance the flavor profile of all types of foods.

          With the brisk winter weather upon us, a warm, hearty bowl of soup was calling our name. So, we fired up the grill and came up with two great soup recipes that are sure to warm you up during these cold winter months.

          A classic Chicken Tortilla Soup with an extra kick to warm you up from the inside out! For a more traditional route, there’s also a simple, but flavorful Grilled Butternut Squash Soup. So, grab your gloves and hat, it’s time to fire up the grill!

          Cowboy’s Grilled Chicken Tortilla Soup with Tequila Crema
          Makes 6 Servings
          Chicken Marinade Ingredients:

          • 1 teaspoon paprika
          • 1 teaspoon onion powder
          • 1 teaspoon garlic powder
          • 1/2 teaspoon crushed red pepper flake
          • 1/2 teaspoon salt
          • 1/2 teaspoon ground black pepper
          • 1 teaspoon cumin
          • 1 teaspoon dried oregano
          • 2 tablespoons tequila (we recommend a blanco or silver)
          • 1 tablespoon canola oil

          Soup Ingredients:

          • 1 1/2 pounds boneless, skinless chicken breast
          • 2 red bell peppers, whole
          • 3 ears of corn
          • 2 small yellow onions, skinned and diced
          • 1 jalapeno, whole
          • 2 tablespoons canola oil
          • 3 garlic cloves, finely chopped
          • 2 small to medium zucchini, diced
          • 2 yellow squash, diced
          • 1 can black beans
          • 2 tablespoons tomato paste
          • 1 can fire roasted tomatoes (28 ounces)
          • 6 cups chicken stock
          • Cilantro, chopped
          • 1 lime, juiced (save zest for topping)

          Soup Topping Ingredients:

          • 1 cup canola oil (more or less depending on the size of pan used for shallow frying)
          • Corn tortillas
          • 2 tablespoons tequila (we recommend a blanco or silver)
          • 3/4 cup sour cream
          • 1 avocado, sliced
          • 2 cups cheddar cheese, grated

          Directions:

          • Combine Chicken Marinade Ingredients and generously apply to chicken breasts. Let marinade for 3 hours, or overnight in the fridge.
          • Prepare grill with Cowboy Hardwood Lump Charcoal and light.
          • When charcoal is ashed over, place bell peppers, corn and jalapeno on the grill to char, flipping occasionally until all sides are charred.
          • Remove from grill and place peppers into a bowl and cover with plastic wrap. Leave to cool.
          • Place chicken on grill, cook for 5 to 7 minutes each side until internal temperature reaches 165.
          • Remove cooked chicken from grill, and allow to rest.
          • On stovetop, heat a large soup pot over medium-high heat.
          • To the pot, add 2 tablespoons canola oil, onions and garlic, and sauté until onions are translucent. Then add the zucchini and squash.
          • Peel the roasted red pepper by removing the charred skin from the outside. Then remove the stem and seeds.
          • Dice the peeled peppers and jalapeno and add to soup pot.
          • Remove the charred kernels of corn from the cob and add to the soup pot along with tomato paste, fire roasted tomatoes and black beans.
          • Add chicken stock slowly, stirring until fully incorporated.
          • Place lid on pot and bring to a gentle boil, stirring occasionally.
          • Slice tortillas in half. Then make 1/4 inch slices across each half until you end up with tortilla strips.
          • Fill shallow pan about 1/2 inch deep with canola oil.
          • Heat oil until very hot, then carefully drop in first batch of tortilla strips being careful not to overcrowd the pan.
          • Constantly stir tortilla strips until golden brown and crispy all over, about 5-6 minutes.
          • Remove strips from oil and drain on a plate lined with napkins.
          • Once drained, set tortilla strips aside along with sliced avocado and shredded cheese.
          • Slice the cooked chicken and add to soup pot, stir well to combine.
          • Bring soup back to a boil, and then add cilantro, lime juice, salt and pepper to taste.
          • To make tequila crema topping, combine sour cream, 2 tablespoons tequila and 2 tablespoons lime zest in a small bowl.
          • Top the soup with cheese, avocado, tequila crema and crispy tortilla strips. Enjoy!!!!

           

          Cowboy’s Grilled Butternut Squash Soup
          Makes 6 to 8 Servings
          Ingredients:

          • 4 pounds (about 2 medium-sized) whole butternut squash, halved lengthwise, peeled and seeds removed
          • 1/2 cup salted butter
          • 1 1/2 teaspoons salt (if needed, more to taste)
          • 2 tablespoons brown sugar
          • 1/4 cup dark, unsulfured molasses
          • 1/4 teaspoon freshly ground black pepper (if needed, more to taste)
          • 1/2 bar of cream cheese, cut into squares
          • 1/2 cup onion, diced
          • 4 cups vegetable stock
          • 3 cloves garlic, chopped
          • 1/4 cup carrots, diced
          • 2 tablespoons olive oil

          Directions:

          • Melt butter in a skillet over medium-high heat until light brown.
          • Add brown sugar and molasses to butter and simmer for 1-2 minutes allowing brown sugar to melt.
          • When melted and combined, brush butter-sugar glaze over squash halves.
          • Prepare grill with Cowboy Hardwood Lump Charcoal and light.
          • When charcoal is ashed over, place squash on grill cut side down for about 20 minutes.
          • Flip and grill for another 15 minutes, or until tender.
          • Purée grilled squash in blender or food processor and set aside.
          • On the stovetop, heat olive oil over medium heat in soup pot.
          • Add onion, carrots and garlic to hot oil and sauté until onions are translucent and carrots are tender. Season with salt and pepper.
          • Add vegetable stock to the pan and bring to a boil.
          • Gradually add squash purée to soup pot, stirring until fully incorporated. Cook for about 10 minutes.
          • Let cool and purée in blender until smooth.
          • Return purée to soup pot, add cream cheese and cook over low-medium heat until cheese has melted.
          • Add salt and pepper to taste and serve immediately!
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