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Author Topic: My Cowboy Keggin' Cook  (Read 9273 times)
4X Keg Hero of the Month - 4X Throwdown Champion
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Posts: 6377

Metairie, Louisiana

« on: August 13, 2013, 06:51:43 PM »

This is a long post so I hope you understand why it took me so long to put it together. Everything was really cooked on the Keg.

I started of with making a Rustic Ranch Salsa in which about all of the ingredients were grilled on the Keg.

I did the red onions later and forgot to get a picture.

If you want the recipe I can post it later.

I actually made the Parsley Garlic Compound butter one night so the flavors could marry.
No pictures
Parsley Garlic Butter

1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper

Purée all ingredients in a food processor until smooth.

Time to make Mongo's Baked Beans and Ham.

Mongo’s Baked Beans and Ham

Prep time: 10 minutes
Cook time: 6 to 8 hours on low or 3 to 4 hours on high
Serves: 4 guys or 6 regular people
1 (15.5-oz.) can red kidney beans, drained and rinsed
1 (15.5-oz.) can cannellini beans, drained and rinsed
1 (15.5-oz.) can small white beans, drained and rinsed
(¾-lb.) smoked ham steak, chopped into ½-inch pieces
 medium onion, peeled and chopped into ½-inch chunks
½ cup maple syrup
½ cup molasses
2 Tablespoons prepared mustard
½ cup ketchup
½ cup water

Pour all of the beans into a slow cooker. Stir in the rest of the ingredients. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

The Overstuffed Baked Potatoes.

Before baking the potatoes on the keg I washed them really good the night before and set them aside to dry. Before putting them onto the grill I rubbed them down well with smoky duck fat I rendered from a previous cook. Then I sprinkled them with Sea Salt.

When they were done I let them cool and then cut and scooped out the insde meat of the potatoes and put it all into a bowl. I had cooked an extra potato to ahve plenty to overstuff them.
In the bowl I coarsely chopped/smahed the potatoes and added sour cream, bacon(Pork Jowl bacon)drippings, cheddar cheesed black pepper. Mixed it up without mashing the potatoes too much and stuffed this mixture back into the potato skins/shells.

These were baked on the keg again until they were all ingredients melted and mixed ncely together.

When done each was adorned with a Pork Jowl bacon rainbow.

Cowboy Fry Bread

1 cup milk
1 package active dry yeast
2 Tb sugar
2 eggs, beaten
1 tsp salt
3 1/2-4 cups all purpose flour, sifted
Vegetable oil
Heat the milk over the stove or in the microwave until warm but not hot. Pour into a large bowl and add yeast and sugar. Stir in beaten eggs and salt, then slowly mix in flour until mixture forms a smooth, elastic dough. Cover with a towel and allow to rise until double in size (30 minutes to one hour). Lightly flour work surface and divide dough into 12 pieces roughly the size of tennis balls, then flatten into discs. Let dough rise again, about 10 minutes.

Heat oil to 350 degrees in a deep fryer, large pot or skillet. Fry dough discs one or two at a time for three to five minutes, depending on size, turning once.  Makes about 12 servings.

Now I'll be the first to tell someone NOT to fry on the Keg simply because of somewhat uncontrolable heat and the chance of a grease fire. I wanted to do all the cooking on the Keg so I came up with a way of doing it carefully on the Keg. I used a raised fire grate method with a small amount of lump charcoal and wood for the heat source.

Using a deep cast iron Dutch Oven with less oil than really required I was able to carefully fry the Cowboy Fry Bread.

Time for the Steaks

Having a little fun with this cook I actually cooked this as our Sunday meal.
Two of the Cowboy Ribeyes were right at about 1 3/4 inches thick and 23 oz. the other steaks were a lil thicker than an inch Cowboy ribeye and a Strip steak.



"Good grillin' is like good lovin' "
  Just outside of New Orleans
2X Keg Hero of the Month; Mexican Throwdown Champion
Superhero Member
Posts: 5984

Charlotte, NC

« Reply #1 on: August 13, 2013, 06:57:56 PM »

Looks awesome Nate. I bet it took more than that one beer to get thru it Grin

2X Hero of the Month ~ 3X Throwdown Champion
Superhero Member
Posts: 4403

my dog can't hold her licker

« Reply #2 on: August 14, 2013, 03:46:03 AM »

Thanks for posting the recipes and technique Nate.  Wow that all looks fantastic.
I like how the number of bottlecaps increased through the progression of pictures. 
All that work must've made you thirsty.   Grin Grin

Sometimes you have to go in a circle to reach your destination.
Sr. Member
Posts: 151

Fayetteville, GA

« Reply #3 on: August 14, 2013, 04:29:54 AM »

Really nice looking meal.

Big Steel Keg
Char-Broil Oil-less Turkey Fryer
Weber Genesis E-310
Bubba Grills 250R
Anova (Sous Vide Machine)
Weber 22in Master-Touch Charcoal Grill
Old Country Pecos Smoker
Blackstone 36in Griddle

Manners Maketh Man
2X Hero of the Month ~ 2X Throwdown Champion
Superhero Member
Posts: 8519

« Reply #4 on: August 14, 2013, 06:48:56 AM »

Awesome cook Caj.  Really impressive seeing how it was all done.   Grin Grin

See post 18

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Superhero Member
Posts: 952

« Reply #5 on: August 14, 2013, 08:20:17 AM »

Yeehaw, that there is the finest mess o' vittles I ever done seen! Grin

Very nicely done, great pics, great cook!

I have a couple of the little CI pans shown in the plated pics, use them as spoon rests


4X Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
Posts: 6377

Metairie, Louisiana

« Reply #6 on: August 14, 2013, 06:00:33 PM »

I forgot to mention that I used this method on that steak in the picture.
It wasn't a cheap cut of meat but I still wanted to see if it worked. My results were pretty good and I found it did in fact make for a better steak. Yes, I did compare it to one of the other steaks.

BTW, I seasoned the steaks simply with fresh cracked mixed peppercorns and Maldon Sea Salt Flakes. With the compound butter on top they were some of the best ever!

"Good grillin' is like good lovin' "
  Just outside of New Orleans
Superhero Member
Posts: 1375

« Reply #7 on: August 14, 2013, 06:33:24 PM »

I do steaks similarly, Caj - kosher salt and coarse ground pepper an hour or two prior to cooking. Less is more in my opinion, especially on a good piece of meat.

Really awesome meal here - nicely done!
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