Cowboy Grub

	Cowboy Shooting Store 2911 South Shore Blvd. Suite 170 League City, Texas 77573 281.751.7024

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Cowboy Grub

Quail on the Trail

Flour

Salt & Pepper

2 cloves Garlic chopped

3 to 5 cups Water

Lard or Cooking oil

8 Quail

Make sure all feathers and lead shot are removed from the quail. Cut quail in half at the legs (cutting otherwise will separate legs from the breast). Use a teaspoon to separate breast meat from bone making quail nuggets with the leg bone exposed. Dispose of breast skeleton. Salt, pepper & garlic breast & legs to taste. You can add red pepper for a spicier flavor. Roll each breast in flour. Pre-heat cast iron skillet with 1/2 inch oil. Test grease by dripping a tad of flour in grease. When it fries instantly, your ready. Brown breast on each side. Do not remove quail but instead add to skillet 1 to 2 cups of flour, 3 to 5 cups of water. Add salt, pepper and garlic. Bring to simmer, put lid on skillet and simmer low heat for 45 minutes.

Cowboy Green Beans

1 gallon Italian Cut green beans

16 oz can of Rotel tomatoes

1 carton chicken broth

4 white onions chopped

2 bell peppers chopped

2 cloves of garlic chopped

1 pound of pan sausage

1 pound of bacon in 1/2 slices

Salt & Pepper

1 Two gallon pot with lid

Saute onions, bell peppers, garlic, pan sausage and bacon in a two gallon pot. Then drain green beans. Add them to the pot with the sauteed ingredients. Add chicken broth and rotel tomatoes. Bring to boil. Cover and simmer for 1 hour.

Feeds 10 to 15 cowboys & cowgirls.

Sweet Ka-Bobs

4 chicken breasts cut in 1 inch cubes

2 whole pineapples cut in 1 inch cubes (save the juice)

4 apples cut in cubes

4 pears cut in cubes

Cinnamon

Marinade chicken cubes in pineapple juice for 4 hours. Make ka-bob sticks as desired with ingredients. Sprinkle with cinnamon. Spritz with remaining pineapple juice while cooking over coals to keep tender. Can dip in warm honey for a sweeter flavor.

Trail Boss Hot Sauce

6-whole Tomatoes

2-whole Jalapenos

3-whole Yellow Onions peeled

1tbs chopped Garlic

2 tbs-Sugar

Fresh Cilantro

Dash of Lemon Pepper

Put all ingredients in a tin pan uncovered on a barbeque pit and smoke with the lid closed. Continue to smoke until Tomatoes start splitting and Onions change color (are darker in color, not brown). Chop Tomatoes, Jalapenos, Garlic and Onions. Combine with Sugar and add Cilantro to taste. Blend all ingredients in a blender. Best to let sit in the refrigerator over night so flavors can blend. Serve at room temperature and enjoy!

Chicken Poppers

Chicken Breasts

Jalapeño Peppers

Sliced Bacon

Your favorite BBQ Sauce

Toothpicks

Cut chicken in ¾” to 1” pieces, add slice of Jalapeño and wrap with ½ slice of Bacon. Hold together with Toothpick. Baste with your favorite BBQ Sauce. Cook on grill until done.