Asian Cuisine on the Grill

We love exploring different cultures and countries through food, taking our taste buds on the mini flavor vacation to discover new ingredients and techniques that we can take to the grill. Most recently, we’ve been exploring Asian cuisine, and we have some exciting recipes to share.

What’s your favorite cuisine on the grill? Share your recipes with us at, and you could be featured on The Roundup!

Ginger Sesame Seared Baby Bok Choy
4 Servings

  • 1 tablespoon fresh ginger, finely graded
  • 2 tablespoons sesame oil
  • 1/4 rice wine vinegar
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons soy sauce
  • 4 heads of baby bok choy
  • 1 teaspoon honey


  • Fill grill with Cowboy Hardwood Lump Charcoal and light
  • Prep the baby bok choy by removing large leaves, cutting heads in half and rinsing under cool water to remove and dirt.
  • In a medium bowl, combine ginger, vinegar, sesame oil, soy sauce, and honey until well combined.
  • Apply mixture using a cooking brush to the baby bok choy. Reserve any unused mixture for garnish.
  • Place baby bok choy on grill cut-side down and grill until tender (about 10 minutes).
  • Remove from grill and place on serving platter.
  • Drizzle reserved sesame oil mixture over top and garnish with toasted sesame seeds.


Cowboy’s Blazin’ Bulgogi

  • 1 pound pork belly, thinly sliced
  • 1/2 medium white onion, sliced
  • 2 scallions, chopped
  • 3 tablespoons red chili pepper paste (more or less depending on desired heat level)
  • 1 tablespoon chili pepper flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoon grated ginger
  • 1/8 teaspoon black pepper
  • 1 tablespoon toasted sesame seeds


  • To make the marinade, combine all ingredients except for 1 tablespoon of sesame seeds, sesame oil, onion and pork belly in a large bowl.
  • Cut pork belly slices into 2 inch long pieces and add to marinade. Cover and refrigerate for at least 2 hours.
  • Fill grill with Cowboy Hardwood Lump Charcoal and light.
  • In a small bowl, add onion and 1 tablespoon of sesame oil (enough to coat onions).
  • Once coals have ashed over, add some Hickory wood chips to the hot coals or use a Cowboy Hickory Smokin’ Cup for added smoke flavor.
  • Remove pork belly slices from marinade and place on grill grates.
  • Add onion slices to a vegetable grill pan or if you do not have a grill pan create an aluminum foil pouch to prevent onions from slipping through the grates.
  • Flip pork belly once while cooking and toss onions every few minutes until well caramelized.
  • Grill pork belly until cooked through and caramelized on the edges.
  • Remove onions and pork belly from grill and combine on a large serving platter and garnish with sesame seeds.


For dessert, we left it to the pros and wanted to share this unique and equally tasty dish called Mitarashi-Dango or a rice dumpling that’s the perfect blend of sweet and salty from the wonderful blog, Just Hungry.

Share on:

    Jason King’s Bacon Egg Sausage Balls

    Jason King over at The Backyard BBQ Show is sharing a really creative breakfast recipe for Bacon Egg Sausage Balls, and he’s using some of his favorite Cowboy Charcoal products…our all natural Apple Wood Chips and Cowboy Hardwood Lump Charcoal.

    Check out his latest video recipe here!

    You can find King and The Backyard BBQ Show on FacebookTwitter and on YouTube.

    Share on:

      Man Meat BBQ Takes Over The Roundup

      MMB Logo


      We’re excited to have Man Meat BBQ as our guest blogger today. The Chicago-based crew over at MMB hosts their own blog dedicated to (what else?!) BBQ! They’ll also be launching a podcast in the near future. So, be sure to subscribe to that here. You can also FacebookTwitter and Instagram @ManMeatBBQ. Their photos and recipes are always topnotch!

      Today MMB was kind enough to share their go to recipe for the perfect burgers. Take it away MMB!!

      Things you will need:

      • 3 pounds of chuck beef (or you can buy ground beef)
      • 1 1/2 tablespoons fresh ground black pepper
      • 1 tablespoon ground kosher salt
      • 2/3 cups Italian bread crumbs
      • 2 teaspoons garlic powder
      • 1 teaspoon onion powder
      • 6-8 strips of bacon (bacon bits are ok)
      • 4 large eggs
      • 1/2 cup of shredded cheese of your choice
      • Buns and any garnish you would like
      • 1 bag Cowboy Hardwood Lump Charcoal


      I like to grind my own meat when I’m making burgers, but if you prefer, you can go with fresh ground beef, 80/20 lean is best. When I grind my meat, I start out with 3 pounds of fresh chuck beef, the fatter the better. The fat in the meat is needed to keep your burgers nice and juicy while cooking. You should be able to pick up fresh chuck at the meat counter of your local grocery store. While you are at the butcher’s counter, you should also pick up some thick cut bacon. It’s typically better than the pre-packaged kind.

      Once I’ve picked up all my meats, I like to head over to the spice counter. I like to keep things as fresh as possible, so I grind all the spices myself. If your local grocery store doesn’t have a spice counter, the spice isle should have everything you need or you might already have these ingredients at home.

      Ground Chuck

      Now let’s start getting our burgers ready. If you bought chuck beef, you will first want to start off by grinding that. Take the ground meat and put it in a bowl. Now it’s time to cook the bacon halfway (it will finish cooking when we put the burgers on the grill). Add your partially cooked bacon and cheese to the bowl of ground beef. Next, add the eggs and spices to your mix. Since we hand form our burger patties, we wet our hands with water to help keep the ground beef from sticking to our hands. This also makes forming the patties a little easier.

      Time to light your pit! MMB’s pit of choice is our Big Green Egg XL or our Weber Kettle 22 inch, but the pit you chose to use is based on personal preference. Once you have your Cowboy Lump Charcoal in a charcoal chimney, give it about 15 minutes to heat up and get ready to cook. Pour your hot charcoal into your pit. MMB likes to pour it on top of unlit lump. Close your pit for 10 minutes to allow good air flow and to get your pit nice and hot. The temperature should be between 400-450 degrees Fahrenheit. Once you’re up to temperature, put those burgers on your hot grates and give them about 3-4 minutes on each side. Then move them to the cooler side of your grill (opposite the hot coals) to finish cooking over indirect heat. We like our burgers a nice medium rare. Once the burgers are cooked to your liking, take them off the grill and rest them for 2-3 minutes. Serve with your favorite toppings. That’s it! The only thing left to do is sit back and enjoy with an ice cold beer.

      Share on:

        Valentine’s Day Menu Part 2: Dessert

        The beautiful grilled Valentine’s Day dinner we know you’re got planned is begging for an equally as delicious grilled dessert.

        We work with grilled desserts quite a bit on The Roundup, and we’re always looking for new ways to satisfy our sweet tooth. When possible, we opt to grill our desserts over lump charcoal for many of the same reason that we prefer to cook other foods over lump charcoal — because of the added wood-grilled flavor that the lump hardwood charcoal imparts on the food. Especially with chocolate, the wood-grilled flavor profiles can really enhance the entire dish.

        Try out some of your favorite desserts on the grill and let us know what you think. Send your photos and recipes to us at We’d love to see what you’re creating!

        Chocolate & Berry Stuffed Brioche With Chipotle Mascarpone


        • 1 loaf brioche bread
        • 2 cups fresh raspberries
        • 1 cup mascarpone cheese
        • 1/4 cup sugar
        • 1 bar high quality dark chocolate, broken into small pieces
        • 1 teaspoon ground chipotle
        • 1 tablespoon melted butter for brushing
        • 1/4 cup powdered sugar for dusting
        • Mint leaf for garnish


        • Fill grill with Cowboy Hardwood Lump Charcoal and light.
        • While coals are heating up, be sure your grill grates are free of food particles and well oiled to prevent sticking.
        • In a bowl, toss the berries in the sugar and coat evenly.
        • Slice brioche loaf in half long ways without cutting all the way through (similar to butterflying a steak) to ensure you can fold the loaf back over and have one side remained sealed.
        • Once coals have ashed over, place the brioche on the grill cut side down on the grates (the inside of the loaf will be down and the outer crust will be facing up.
        • Grill for 2 to 3 minutes or until slightly crusty and faint grill marks start to appear. Remove from grill.
        • To make the mascarpone for the stuffing, mix together mascarpone cheese and ground chipotle until well combined.
        • Spread mascarpone mix evenly on both sides of the toasted bread loaf.
        • Evenly layer berries and chocolate pieces on top of the mascarpone and close the bread loaf back together.
        • Brush the outside of the loaf lightly with melted butter.
        • Wrap the loaf in aluminum foil and place on the cooler side of the grill (opposite the hot coals), and close the lid for 6 to 8 minutes.
        • Then remove the lid and allow the bread loaf to roast for another 2 to 3 minutes or until contents are melted.
        • Remove from grill and let cool for 2 to 3 minutes.
        • Dust loaf with powdered sugar and slice into 1 1/2 inch thick pieces and plate.
        Share on:

          Valentine’s Day Menu Part 1: Main Course

          What better way to say ‘I love you’ than preparing a mouthwatering meal on the grill? Whether you’re surprising your sweetie with dinner or planning to cook together, an evening grill-side is our favorite way of showing loved ones how much we care.

          In this post, we’re sharing some savory main courses that are perfect for a delicious and romantic dinner. In a few days, we will be doing a follow up post on decadent desserts ideas that can also be prepared over the grill. So, stay tuned to The Roundup for the full scoop on our Valentine’s Day menu!

          If you’re looking for bonus points from your valentine this year, here are a few ideas that might help you impress your valentine this year!

          • Have an extra set of gloves or a blanket on hand so your valentine doesn’t get too cold.
          • The right lighting can make any space feel more romantic. If your backyard or grilling area is feeling slightly drab, we’d suggest hanging some string lights or setting out some candles to help improve the ambiance.
          • Make a playlist of your favorite songs. Hooking your smart phone or mp3 player up to a Bluetooth speaker is an easy way to create the perfect backdrop to your romantic evening.

          Tequila-Lime Marinated Hanger Steak


          • 1 hanger steak
          • 1/4 cup blanco tequila
          • 1/8 cup fresh lime juice
          • 1/2 tablespoon coarse salt
          • 1/2 tablespoon sugar
          • 1 dried habanero peppers, crumbled
          • 3 red bell peppers, cut into 1/2 inch wide strips
          • 3 green bell peppers, cut into 1/2 inch wide strips
          • 4 medium onions, cut into 1/2 inch wide strips
          • 1 tablespoons extra virgin olive oil
          • 1 teaspoon fresh cracked black pepper


          • Combine the tequila, lime juice, salt, black pepper, sugar and habaneros in a large resealable plastic bag and mix until well combined.
          • Add the hanger steak to the bag and coat the steak well with the marinade.
          • Refrigerate for 8 hours
          • Fill grill with Cowboy Hardwood Lump Charcoal and light.
          • While coals are heating up, prepare the foil pouch for bell peppers and onion.
          • Take a large piece of aluminum and place the bell peppers and onions in the center.
          • Add oil, salt, and black pepper to the peppers and onions, and then fold edges of the foil together to make a pouch.
          • Poke 2 or 3 holes in the top of the foil pouches to allow steam to escape during cooking.
          • Once coals have ashed over, place foil pouches to the grill and cook until veggies are tender (about 15 minutes).
          • Depending on the temperature of your coals, you make need to add more charcoal prior to cooking your steak. If more charcoal is needed, add it to the grill now.
          • Place your hanger steaks on the grill grates.
          • Grill steaks about 4-5 minutes on each side until desired internal temperate has been reached. Then remove from grill.
          • To serve, place the grilled vegetables in the center of a dinner plate, and then top with the steak.

          Grilled Vegetable Salad     

          This is one of our favorites from Tory Avey


          • 1/2 lb zucchini (2 medium), halved lengthwise, ends removed
          • 1/2 lb yellow squash (2 medium), halved lengthwise, ends removed
          • 1/2 lb large asparagus spears
          • 1 ear sweet yellow corn, shucked and cleaned
          • 1 tbsp extra virgin olive oil
          • 1/2 pint cherry or grape tomatoes, halved
          • 1 cup lettuce, shredded
          • 1/8 cup chopped fresh basil leaves
          • Salt, to taste

          Dressing Ingredients:

          • 1/8 cup fresh basil leaves, chopped
          • 1 tablespoon fresh lemon juice
          • 1/2 tablespoon mayonnaise
          • 1/2 tablespoon honey
          • 1/4 tablespoon salt
          • 1/4 cup extra virgin olive oil

          Optional Toppings:

          • Chopped ripe avocado, sliced grilled chicken breast or crumbled feta cheese


          • Fill grill with Cowboy Hardwood Lump Charcoal and light.
          • While coals are heating up, score the fleshy cut side of the zucchini and squash halves with a few small shallow slits (This will help them cook faster and more evenly).
          • Brush the cut sides of the squash lightly with olive oil and sprinkle with salt.
          • Coat the asparagus and corn lightly on all sides with olive oil and sprinkle with salt.
          • Once coals are ashed over, put zucchini, squash, asparagus and corn on the grill.
          • Flip the squash, zucchini and asparagus spears halfway through cooking; give the corn quarter turns every 4-5 minutes.
          • Let vegetables cook till tender and lightly charred. (The amount of time needed to cook each vegetable will vary, but the asparagus will likely be done first, followed by the zucchini and squash, lastly the corn).
          • Remove the vegetables from the grill as they become tender, and let them cool to room temperature.
          • Once cooled, cut the zucchini and squash into large chunks and place in a large bowl.
          • Cut the asparagus spears into 1 inch pieces discarding the tough ends, and add them to the bowl.
          • Cut the corn off of the cob, and add the grilled corn kernels to the bowl.
          • Add the halved tomatoes, lettuce and chopped basil leaves to the bowl, and toss until all ingredients are well combined.
          • To make the dressing, add the chopped basil leaves, lemon juice, mayonnaise, honey, and salt to a blender or food processer.
          • Pulse a few times until ingredients start to combine.
          • Scrape the ingredients on the sides of the blender down with a spatula and place the lid back on the blender.
          • Open the pouring spout on the lid, and turn blender on low.
          • Drizzle in the olive oil very slowly into the open pour spout.
          • Once the olive oil has been added, turn off blender and scrape the ingredients on the sides down with a spatula and place the lid back on.
          • Blend for 60 more seconds until the dressing is creamy.
          • Add the dressing to the bowl of veggies and combine well.
          • Serve at room temperature.
          • This vegetable salad is delicious topped with grilled chicken, ripe avocado or even just feta cheese.


          Share on:
            Older Entries