COWBOY BBQ

COWBOY BBQ

is a Northern California-based, family owned and operated business and online BBQ store. We offer a line of BBQ Sauces, Relish, Salsa, Gourmet Seasonings and Rubs. The complete line of products is sold in stores, gift shops, farmers markets and restaurants around California, as well as their own online BBQ store. Products are continuing to be developed and introduced into the Cowboy BBQ family. Cowboy BBQ offers a taste of local, handcrafted recipes for all our grillers and foodies taste buds!

COWBOY
GIFT CRATES

Carefully crafted gift baskets that are filled with Sauces, Seasonings, Rubs, Salsa & More.

For that special Cowboy/Cowgirl in your life.

AVAILABLE
IN STORES

-YUBA CITY-
Lakeview Center
New Earth Market
Sperbeck's Nursery
Stephens Farmhouse
Sunsweet Growers Gift Shop
Sutter Orchard Supply
YC Farmers Market

-MARYSVILLE-
Country Butcher
Cotton’s Cowboy Corral
Hard Rock Casino Gift Shop
Lakeview Center
The Brick Coffee House Café
Tootles Custom Cutting & Butcher Shop
Union Lumber

RECIPES

Experience our award winning flavors in these great local recipes!

COWBOY BEER CAN CHICKEN

INGREDIENTS

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of COWBOY BBQ's Wranglers Rub**

1 can beer

DIRECTIONS

1.Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

2.Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

3.Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.