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Cowboy® Hardwood Lump Charcoal
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Cowboy® Oak & Hickory Hardwood Lump Charcoal
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Cowboy® All Natural Garlic & Onion Hardwood Briquets
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Cowboy® All Natural Apple Hardwood Briquets
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Cowboy® All Natural Mesquite Hardwood Briquets
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Cowboy® All Natural Hickory Hardwood Briquets
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Cowboy® All Natural Range Style Hardwood Briquets
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Cowboy® Apple Wood Chips
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Cowboy® Cherry Wood Chips
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Cowboy® Pecan Wood Chips
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Cowboy® Hickory Wood Chips
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Cowboy® Mesquite Wood Chips
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Cowboy® Range Style Wood Chips
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Cowboy® Smokin' Cups
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Cowboy® Hickory Wood Chunks
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Cowboy® Cherry Wood Chunks
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Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Hickory Barbeque Pellets
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Cowboy® Charcoal & Apple Barbeque Pellets
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Cowboy® Hickory Barbeque Pellets
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Cowboy® Apple Barbeque Pellets
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Cowboy® Mesquite Barbeque Pellets
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Cowboy® Range Style BBQ Sauce
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Cowboy® Smokehouse BBQ Sauce
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Cowboy® Prairie Fire BBQ Sauce
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Cowboy® Pit-Style Cookin' Wood
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Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Brown Sugar and Bourbon Glazed Salmon

Infusing salmon with brown sugar and bourbon brings out a rich, sweet and smoky flavor when grilled over live coals.

Brown Sugar and Bourbon Glazed Salmon

f you aren’t already experimenting with alcohol infused recipes, you are missing out. Like salt, alcohol brings out the flavor in food. Wine, beer and liquor all have the potential to add delicious complexity and robustness to your dishes. To ensure your alcohol-infused grilling goes smoothly remember to avoid cooking with something you wouldn’t want to drink. Using quality brands will improve the flavors in your finished dishes.

If you are experimenting with alcohol infusions on your own, keep in mind that lighter colored alcohols and spirits pair better with lighter proteins and sauces — like chicken and scampi. Alternatively, darker spirits work well with heavier proteins and sauces such as steak and chocolaty desserts. 

Ingredients


• 1-1 1/2 pounds salmon
• 1/4 cup of bourbon
• 1/2 cup of brown sugar, lightly packed
• 1/2 cup of soy sauce
• 2 tablespoons olive oil

Preparation


• In a large bowl, add bourbon, brown sugar, soy sauce and olive oil and whisk until combined
• Cut the salmon into fillets 1 1/2 to 2-inches wide
• Pour marinade into a large plastic bag and add salmon fillets.
• Place bag in a large casserole dish and allow to marinate in the refrigerator for up to four hours, but no less than two
• Before grilling, remove fillets from marinade and dispose of remaining marinade
• Fill up half of the grill with Cowboy Hardwood Lump Charcoal add a few coals to the other side of grill for indirect grilling and light
• Spray or brush oil generously on both sides of fish fillets
• Place fillets on grill, skinless side down first
• Close the grill lid. Cook 1-3 minutes on the first side
• When grill marks and a layer of cooked fish on the side closest to the grill is visible, carefully flip the fillet over using tongs and a metal spatula to help if necessary. When flipping make sure to move the fish to the side of the grill that has less coal, as you’ll want to finish them off over a lower temperature
• Close the grill lid. Cook for another 2-5 minutes, depending on thickness, salmon should be just barely opaque throughout when done
• Remove salmon from grill and enjoy!

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