Grill like a pro. For authentic, wood-grilled flavor, choose the natural way with Cowboy Charcoal, and explore our engaging, instructional videos to improve your grilling technique and upgrade your grill game.
We have recipes for grilling with all of our all-natural barbecue fuels, from our signature all-natural hardwood lump charcoal, and briquets, to our kiln dried wood chips, wood chunks, pit-style cooking logs, and charcoal pellets. No matter if you're grilling on over an open fire pit, on a gas grill, a classic kettle, pellet smoker, offset, drum, or Santa Maria-style grill, we've got the fuel to keep your grill going and deliver the best signature barbecue flavor.
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Better explanation than most
What about flipping? I don’t recall you ever saying to flip it?
Perfect? Ya, not even close. Yuck.
very thourough thanks!
Why's your grill on upside-down? Cross bars should be on the bottom.
Cowboy burger?!! Boujee AF! I’m just tronna learn how to grill a good burger. This pre Madonna burger video just made me so mad.
Hey! You should have a TV show... Great video, Sr. I will try your recipe.
Bro made a crabby patty
Ok so why do some people put a pan of water with the chips?
To slow the process. Depends on grill type.
@FaithNoFear00 Thanks for that reply. Definitely new to the grilling realm.
very interesting. I am wondering why weber says to soak the woodchips then? Is this because theirs are different to cowboy's?
A lot of places still say to soak wood chips. However, we find that unless its an electric smoker, the smoke (not steam) from dry chips is better.
@@CowboyCharcoal I tried not to soak them on a gas bbq and it catches fire very quickly and I waste them straight away as the flame gets super high. I think moiste them at least prevent them from burning straight away.
how do you keep it hot without having to always add more
My buns are nice and round too!
Clean intro
🔥🔥🔥 nothing beats cooking with cowboy!
To funny, you do not need to kiln dry wood to get it to smoke! That was funny!
Was 7 chunks of cherry wood too much smoke? I was thinking 3 maybe? Trying this this weekend.
7 chunks is too many. Start with 1 to 2 chunks.
What was the point of dipping them in the butter if you were going to dump it on in the first place?
Well he doesn’t submerge them while they cook, so he dunks them so the marinade can soak in first and then pours in the rest for flavor, but isn’t necessary.
Solid work! 👊
Way to HOT and heavy on the cayenne and black pepper. However they did look exceptionally delish just inedible and I don't mind hot. Hot beware! Cut the Cayenne to 1tsp and cut the black pepper the same and adjust next batch. Maybe add 2Tbls of corn starch.
What about oysters that haven't opened still, after 5-8 minutes on the grill? Still good to eat?
Take it's Thyme........ A clock joke... lol
Why those gloves? Nice vid though. Ty.
Those look appetite pleasing. Just can’t believe the words coming outta your mouth when you said soo much smoke flavor when they were put on a pellet grill along with a high temperature.
Looks great there Nick. Good job.
I only use lump charcoal but it pisses me off that I often find rocks in my grill after everything has burned up.
Fluffy the bear broke off several large branches and they're cherry and apple. I have an idea!!! Wood chunks, Ho!!
Sadly I happened to notice the fly that landed on the meat at the beginning:)
Yep, I agree with you 💯 . Alway one hand on your meat. Beautiful looking steak
Did the wood chips on the grill even start to smoke!?
So burning oil on paper is going to have less affect on taste then using lighter fluid, or rubbing alcohol on paper...? lol
Nice!!! Grilling on a MILLION DOLLAR 💵 property with a $20 dollar grill !! 👌 Real Pro here!! Definitely subscribing!!
It’s $50 at Walmart bro , you sound salty with that comment 😂 he’s just showing us ways to grill 😅
@@elanturcios241 WTF ! I was complementing him!! Thought it was a really good video,, notice I said DEFINITELY SUBSCRIBING?
Cutting a bag is not that crazy at all...
Good cook!
This has been by far the most informative KZread video I have seen to date 👌🏼 well done
Yummy😋😋🤌👌💘
First! Doing Great man. Get stuff.
Too complicated
You only need to use a 2-3 chunks of wood, you're just using it for the extra smoke flavor. It isn't the heat source. Also it will smoke/smolder better if you put the wood chunks down first then pour the coals over the wood.
Draw to the 777 ! oh ya it was awesome ! Appreciate ya
GirlsCanGrill knows her stuff!
Never thought to use corn starch for the grill . Going to try this tomorrow 😉
Hope you enjoy
Thanks for the recipe bud they were awesome . Grill season is back for western NY 🙏
Thanks for the recipe bud they were awesome . Grill season is back for western NY 🙏
I know you didn’t use the same bowl of bbq sauce at the end, right? Cross-contamination IS a thing.
We did not.
great stuff, thanks
Glad you enjoyed it
Smoked blue cheese now your talking ❤
Awww yeah!
hand rolled butter i pass bro give me a southern recipe not some weird recipe
I can't believe there aren't more comments. Great video and great pizza. Although I am used to mine, I am jealous of that oven.
We are all jealous of that pizza oven ;D
With that tree behind you, I'm expecting a recipe soon that involves oranges.
That tree gets a lot of love.
Perfectly explained ! Thanks ..
Glad it was helpful!
Will try this soon .. big fan of Cowboy Charcoal
Can't wait to see your results!
It's wings time!
All day, every day!
Your wood chunks are completely combusted and putting off a thick white smoke. They won’t last long at all this way. You’re supposed to put them around the charcoal so they don’t combust but slowly smolder giving off that thin blue smoke.