Grilling’s Perfect Mate – Guide to Grill-Worthy Condiments


From rubs to marinades, there are endless ways to maximize flavor on the grill. Much like the cherry on top of a exquisitely built sundae, a well made condiment can help bring all the flavor profiles together in perfect harmony. In addition to adding some extra flavor, sauces can make your dish more colorful and provide an opportunity for you to get creative in the kitchen. Some of these condiments taste better after a few days in the fridge, so don’t be afraid to go sauce-making-crazy, you’ll have time to figure out what to pair them with later!

Whether you’re slathering spicy mustard on your classic cheeseburger or artistically topping succulent lamb with mint chutney, condiments play an integral role in creating a well-rounded meal. We’ve listed five of our favorites below – enjoy!

Home-Style Spicy Sriracha
Makes 1 1/2 Cups

  • 1 pound red jalapeno or Fresno peppers, stems removed
  • 1/2 pound red Serrano peppers, stems removed
  • 4 garlic cloves, peeled
  • 3 tablespoons brown sugar
  • 1 tablespoon salt
  • 1/3 cup water
  • 1/2 cup white vinegar


  • Roughly chop peppers, leaving in the seeds.
  • Place peppers into food processor with garlic, brown sugar, salt and water. Blend until smooth.
  • Transfer pepper puree into large glass jar, covering with plastic wrap.
  • Place in the fridge for 3 to 5 days to ferment, stirring once a day.
  • At the end of fermenting process, when mixture is bubbly, return puree to the food processor, add in vinegar and blend until smooth.
  • Pour pepper puree mixture through a fine mesh strainer into a saucepan. Discard the pulp, seeds and skin in the strainer.
  • Bring sauce to a boil, stirring often to prevent burning, until sauce has reduced and thickened slightly – no more than 5 to 10 minutes.
  • Allow sauce to cool to room temperature, and then place in a glass jar or bottle to store. Refrigerate until you’re ready to use!


Cowboy’s Own BBQ Sauce
Makes 2 Cups

  • 1 cup canned tomatoes
  • 1/2 cup brown sugar, adding more to taste
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons honey
  • 2 teaspoons Kosher salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cardamom
  • 1 teaspoon nutmeg
  • 1/2 teaspoon red pepper flakes, more or less depending on desired heat level


  • Combine all ingredients, except pepper flakes, into medium sauce pan.
  • Whisk ingredients together over medium-low heat, whisk ingredients until
  • Once sugar has dissolved, add in red pepper flakes.
  • *Note: If you’re not using the sauce right away, keep in mind that the flavors will intensify during refrigeration.
  • Remove sauce from heat and allow to cool to room temperature.
  • Place in a glass jar and refrigerate for up to 3 weeks, stirring as needed to keep consistency smooth.


Hot Honey Mustard
Makes 2 Cups

  • 1 cup mayonnaise
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 2 tablespoons yellow mustard
  • 3 tablespoons rice vinegar
  • 1 teaspoon hot sauce, adding more to taste


  • In a medium-sized mixing bowl, whisk together all ingredients.
  • Pour sauce into a glass container and refrigerate until ready to use.

Mint Chutney

Makes 1 Cup

  • 2 cups mint leaves, chopped
  • 2 to 3 green chilies
  • 1 cup coriander, chopped
  • 3/4 cups onions, sliced
  • 1 to 2 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon water, adding more as needed for consistency
  • Salt to taste


  • In a food processor, combine all ingredients and blend until consistency reaches a smooth paste.
  • Pour sauce into a glass container and refrigerate until ready to use.

Perfect Pickle Relish
Makes 4 Cups

  • 6 pounds cucumbers, chopped
  • 3 large green peppers, chopped
  • 3 large red peppers, chopped
  • 2 onions, chopped
  • 3/4 cup canning or pickling salt
  • 4 cups ice, using more as needed to cover veggies
  • 8 cups water, using more as needed to cover veggies
  • 2 cups sugar
  • 4 teaspoons mustard seed
  • 4 teaspoons turmeric
  • 4 teaspoons allspice
  • 4 teaspoons whole cloves
  • 6 cups white vinegar
  • Cheesecloth bag


  • In a large bowl, combine cucumbers, peppers, onions, salt, 2 cups of ice and 4 cups of water. Let stand for 4 hours, ensuring veggies are fully covered.
  • Drain and discard salt water. Cover vegetables with 2 cups of ice and 4 cups of water. Let stand for 1 hour, ensuring veggies are fully covered.
  • Drain and discard water again. Set vegetables aside for later use.
  • Combine mustard seed, turmeric, allspice, and cloves into a cheesecloth bag.
  • In a large saucepan, combine vinegar, sugar and bag of spices. Bring to a boil, and then remove from heat.
  • Pour the mixture over the chopped and drained vegetables. Cover and refrigerate for 24 to 36 hours.
  • Enjoy immediately, or follow a canning recipe to preserve for up to 18 months!


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    Top 5 Go-To Marinades

    People often overlook one of the most important parts of prepping meat, and it happens well before your meat even hits the grill…marinating.

    A good marinade is a magical thing. It can transform a bland chicken breast into a complex and tasty dish; it can turn tougher cuts of low-cost steak into tender and juicy masterpieces. Knowing the right marinades for the right meats can be your ticket to grilling a perfect piece every time.

    We’re sharing our favorite marinade recipes for some of the most popular protein choices. For our BBQ beginners, we also have a basic rundown of prepping and using marinates. Enjoy!

    Basic Marinating Instructions:
    – Combine all marinade ingredients in a bowl and mix thoroughly.
    – Place meat in a shallow dish or large re-sealable bag whichever works best for the type of meat you’re marinating.
    – Add the marinade to the dish/bag and ensure meat is fully covered.
    – Re-seal the bag (or if you’re using a dish, cover with plastic wrap) and refrigerate. (Suggested refrigeration time is typically given in the recipe, but 4 hours is fairly standard depending on the type of marinade you’re making.)
    – Remove protein from dish/bag and discard of any leftover marinade.

    Buffalo Chicken Marinade
    Makes marinade for 2 servings.
    – 3/4 cup hot sauce (Frank’s is always a solid choice in our book)
    – 1/4 cup salted butter, melted
    – 2 teaspoons Worcestershire sauce
    – 1 teaspoon onion powder
    – 1/2 teaspoon salt
    Marinate for at least 2 hours, and up to 2 days.

    Classic Kickin’ Steak Marinade
    Makes marinade for 2 servings.
    – 1 cup dark beer
    – 1/3 cup brown sugar
    – 2 cloves garlic, minced
    – 2 teaspoons freshly-cracked black pepper
    – 1 tablespoon Kosher salt
    – Fresh parsley, optional
    Marinate at least 2 hours, but no longer than 4 hours. Any longer, and the alcohol will begin to cook your steak.

    Teriyaki Salmon Marinade
    Makes marinade for 4 servings.
    – 1 cup soy sauce
    – 2 cloves garlic, minced
    – 1/3 cup brown sugar
    – 1/4 cup sesame seeds
    – 1 small ginger root, grated
    Marinate for 1 to 4 hours. Over-marinating will result in mushy fish.

    Cherry-Brandy Pork Marinade
    Makes marinade for 4 servings.
    – 5 cups pitted cherries, fresh or frozen and thawed
    – 1 cup brandy
    – 1/2 cup white sugar
    – Salt and pepper to taste
    Marinate for at least two hours or, optimally, overnight.

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      Winter Cocktails on the Grill!

      We’ve got some simple and delicious new grilled drink recipes for our fellow grillers over 21. When the winter months start to set in, it’s easy to get chilled to the bone, especially when you’re grilling steaks during a snow blizzard! At that point, why not take your cocktails to the grill, too? This chilly season, we’re bringing you double the heat with these smooth, warm and smoke-infused cocktails.

      Grilled Orange Bourbon Tea
      Makes 1 Serving

      • 1 cup of hot water
      • 1 tea bag of black tea
      • 1 shot bourbon
      • 1 orange, halved plus separate sliced round for garnish
      • 1 tablespoon honey, plus additional for brushing
      • 1 cinnamon stick, optional


      • Fill grill with Cowboy Hardwood Lump Charcoal and light it.
      • Using a brush, generously slather honey onto the fleshy portion of the orange halves and on both sides of the orange slice that you’re using for garnish.
      • Once coals have ashed over, place orange slice and halves on the grill flesh-side down.
      • After about 1 minute of grilling or when grill marks appear, flip the orange slice.
      • Grill orange halves until grill marks appear (about 3-5 minutes) and remove from grill.
      • In a large mug, add hot water and black tea bag. Steep for a few minutes, add honey and stir.
      • Once orange halves are cool enough to handle, squeeze the juice into tea and honey mixture.
      • Add bourbon shot and stir thoroughly.
      • Add hot water and honey, continuing to stir until fully combined.
      • Garnish with grilled orange slice and optional cinnamon stick. Enjoy!

      Cowboy’s Gourmet Hot Cocoa
      Makes 1 Serving

      • 2 cups milk, hot
      • 2 tablespoons sugar
      • 2 tablespoons unsweetened bakers chocolate
      • 1 pinch nutmeg
      • 1 shot Kahlua liqueur
      • 5 large marshmallows, roasted
      • 1 candy cane, crushed
      • Whipped cream, optional


      • Skewer marshmallows on a large metal skewer and roast over lit coals until golden-brown (about 3-4 minutes). Remove from grill and set aside.
      • Dip the rim of a large mug into water, then into the crushed candy cane.
      • Add the Kahlua to the mug, and set aside.
      • To make hot chocolate mix, combine milk, sugar, chocolate and nutmeg in medium-sized pot.
      • Cook over medium-low heat until chocolate is melted and ingredients are well combined.
      • In a food processor, combine the hot chocolate mixture and 4 roasted marshmallows (reserving 1 for garnish). Mix until smooth.
      • Pour contents of the food processor into the candy cane-prepared mug.
      • Garnish with final roasted marshmallow and optional whipped cream.
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        Healthy Recipes for the New Year 

        lamb chops with mint

        Holidays provide us with an excuse to load up on some of our guiltiest pleasures, saying, “Sure I’ll have 12 cookies, it’s the holidays!” If you’ve been following the Roundup, you’re likely aware that we’ve been indulging in hearty grilled soups, sweets, and everything in, but for the New Year, we wanted to refocus and set our sights on something a little healthier.

        In addition to choosing healthy foods, consider trading some not-so-healthy ingredients for healthier options. In these recipes, we replace butter with oil and all supplemented the flavor profile with fresh herbs and veggies. Enjoying a good meal is so much more satisfying when you know it’s good for you!

        Grilled Mint Lamb Chops 
        Makes 6 Servings

        • 12 rib lamb chops
        • 2 cloves garlic, finely chopped
        • 1/2 cup fresh mint leaves, chopped and packed (set some whole leaves aside for garnish)
        • 1/3 cup extra-virgin olive oil
        • 1 tablespoon Kosher salt
        • 1 teaspoon black pepper
        • 1 teaspoon ground cumin
        • 1 teaspoon cayenne pepper


        • Mix oil, mint, garlic, black and cayenne pepper, cumin and salt together in a bowl.
        • Generously brush mixture on lamb chops.
        • Fill grill with Cowboy Hardwood Lump Charcoal and light.
        • When charcoal is ashed over, place chops on the grill.
        • Cook for 3 – 4 minutes each side, until internal temperature reaches 145 degrees F.
        • Remove chops from grill and garnish with whole mint leaves and enjoy!

        Cowboy’s Calamari
        Makes 4 Servings

        • 1 pound squid, cleaned
        • 1/4 cup extra-virgin olive oil
        • 4 cloves garlic, finely chopped
        • 2 tablespoons fresh oregano, chopped
        • 3 tablespoons lemon juice
        • 1 teaspoon grated lemon rind
        • 1/2 teaspoon salt
        • 1/2 teaspoon freshly cracked black pepper
        • Lemon wedges for garnish


        • Combine oil, garlic, lemon rind, lemon juice, oregano, salt and pepper in a large mixing bowl.
        • With a knife, separate squid tentacles from tubes. Make incisions about 1 inch wide on the surface of tubes (to better absorb marinade).
        • Add tentacles and tubes to oil mixture, toss and let marinate in fridge for up to one hour.
        • Fill grill with Cowboy Hardwood Lump Charcoal and light. Ensure grates are clean and oiled to prevent sticking.
        • Once coals are ashed over, place squid on grill.
        • Cover with lid and cook for 2 minutes, turning once. As with any seafood dish on the grill, it’s incredibly important to watch the squid closely. Properly cooked squid should be firm and tender. Over cooking will result in rubbery squid.
        • Remove from grill and serve immediately with lemon wedges.
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          Holiday Leftovers on the Grill

          Turkey, Brie & Arugula

          You made it! After weeks of intensive shopping and slaving over holiday meals, it’s time to kick your feet up and relax. If you’re anything like us, your fridge and freezer are stuffed with leftovers that you just can’t bear to see go to waste, but let’s face it; a person can only eat so many turkey sandwiches.

          So, we came up with a few easy recipes to repurpose those leftovers into something entirely new, delicious and simple!

          Take-Two Turkey Grilled Cheese
          Makes 1 to 2 Servings

          • 1/4 pound cooked turkey, sliced
          • 2 slices of bread of your choice
          • 1 small wedge Brie cheese
          • 1 cup fresh arugula
          • Apple butter
          • Butter


          • Fill grill with Cowboy Hardwood Lump Charcoal and light.
          • Generously spread butter on one side of the bread slices.
          • Spread apple butter on the other side of the bread slices.
          • Thinly slice the Brie and place on top of the apple butter (on one bread slice or both, depending on your desired level of cheesiness).
          • On top of Brie, layer turkey slices and arugula, placing sliced bread on top (apple butter side down, buttered side up).
          • Once coals are ashed over, put sandwich on the grill. Buttered side down (If needed, a cast-iron skillet or foil covered brick placed on top of sandwich can help to keep things in place).
          • Grill until bread is brown and crispy. Then flip to opposite side.
          • Once Brie has fully melted, remove from grill, slice into two halves and serve with a cup of hot soup!


          Grilled Potato Pancakes
          Makes 4 to 6 Servings

          • 2 cups mashed potatoes, chilled
          • 1 large egg
          • 1/3 cup all-purpose flour
          • 1/4 cup green onions, chopped
          • 1 cup sour cream (optional)
          • Applesauce and fruit (optional)


          • Fill one side of grill with Cowboy Hardwood Lump Charcoal (leaving the other side empty) and light.
          • Add all ingredients to a large bowl and mix until well combined.
          • Taking about 1/2 cup of mixture, form into a patties about 4” in diameter.
          • Once coals are ashed over, lay down a large piece of foil on the grate, opposite the hot coals, where you’ll be grilling your pancakes.
          • Place patties on the foil and grill each side for about 1 to 2 minutes, or until cakes are fairly firm.
          • Once cakes are firm enough to filp without falling apart, remove the foil and grill them directly on the grill grates until outside is brown and crispy.
          • Flip and cook until inside is cooked through.
          • Remove cakes from grill and if you’d like, you can top them with applesauce, fruit and/or sour cream. Enjoy!
          • These are especially tasty served alongside bacon or ham.
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