Cowboy® Hardwood Lump Charcoal
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® Apple Wood Chunks
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Cowboy® Hickory Wood Chunks
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Cowboy® Cherry Wood Chunks
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Cowboy® Pecan Wood Chunks
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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
 

Starters

Coal Roasted Oysters

Calling all seafood lovers! Bring salty food from the sea to the open fire to make Coal Roasted Oysters.

Coal Roasted Oysters Coal Roasted Oysters

Filled with spicy butter and herbs, these oysters are perfect for summertime grilling. Grab your Cowboy Charcoal, some friends to join you, and enjoy this recipe from Derek Wolf with Over the Fire Cooking.

Ingredients

Yields: 2
Cook: mins
Prep: 15 mins

Equipment needed: Cowboy Charcoal, tongs, fire resistant gloves, cutting board.

Ingredients:

  • 1/2 a dozen fresh oysters, shucked
  • 1/4 cup of parsley, finely chopped
  • 3 tablespoons butter
  • 2 tablespoons parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • Dash of hot sauce
  • Ice

Preparation

  • Shuck the oysters and place on some ice until ready to grill
  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
  • In a sauce pan or skillet, melt butter and add parsley (save a little for garnish), parmesan cheese, garlic powder black pepper, sea salt, and a dash (or more) of hot sauce. Let sizzle until fully melted and mixed. Pull off once done
  • Using a spoon, add butter sauce inside the already shucked oysters until they are close to being full
  • Place oysters onto white hot coals. Let cook for 3-4 minutes. Make sure to use protective gloves as the shells with be very hot. Be careful of flare ups as well!
  • Pull oysters off, and let cool for two minutes. Garnish with parsley & parmesan cheese.
  • Serve and enjoy

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