Cowboy Kent’s 8 Favorite Recipes to Kick Off Summer Grilling Season!

It’s summertime! Get the grill cleaned up and ready to go for some backyard barbecue. We’ve compiled a list of our greatest summer recipes for you so that you can just sit back and enjoy the sun. Links to the full videos and their printable recipes are included with each recipe.

All-American Burger Dog

The All-American Burger Dog is a hot dog wrapped in a green chile and hamburger meat and grilled to perfection. Serve on a bun with all of your favorite fixin’s!  

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All-American Burger Dog – Cowboy Kent Rollins

Ingredients

• 4 all beef bun-length hotdogs
• 2 lbs. 80/20 ground beef
• 4 green chiles roasted and peeled or 1 -2 cans whole green chiles
• 4 hoagie buns
• butter
• 1 – 2 cups shredded cheese
• Kent Rollins' Original Seasoning or salt and pepper

Instructions

• Grill the hotdogs until slightly charred on a hot and oiled grill. Set aside. 
• Separate the ground beef into 4 equal patties. Place one patty in between plastic wrap and roll out into a circle about 1/8-inch thick. Repeat with the remaining patties. Season, to taste with the Red River Ranch Original or salt and pepper.
• Place a green chili in the middle of the patty and place a hotdog on top. Using the plastic wrap, roll the hamburger meat around the hotdog. Pinch the ends to seal. Season again, to taste. 
• Place the dogs on a well oiled and cleaned grill over medium-high to high heat. Grill until evenly browned and the juices run clear, rolling around as needed. Be sure not to mash the dog while grilling, which will release the juices. 
• Meanwhile, lightly butter the inside of the hoagie rolls and toast over the grill. Flip over and top with cheese. Keep on the grill until the cheese melts slightly. Top with the burger dogs and serve immediately topped with your favorite condiments. 

Chili Cheese Dog

Always a crowd favorite – the chili cheese dog. A good chili dog is usually pretty messy – but it doesn’t have to be. Before you put the hot dog in the bun, spread cheese all over the bottom. The cheese will melt and prevent the chili from soaking through the bun. Adding cheese to the chili will also act as a thickening agent, further making the chili dog spill-proof!  

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Chili Cheese Hot Dogs – Cowboy Kent Rollins

Prep Time 10 minutes minutes

Total Time 1 hour hour

Servings 8

Ingredients

• 2 pounds ground beef 80/20
• 1 tablespoon Kent’s Original Seasoning or your favorite all-purpose blend
• 1 tablespoon Kent’s Mesquite Seasoning or ½ tablespoon ancho chili powder
• 1 dried ancho chili minced
• 2 tablespoons Kent's Chili Seasoning or your favorite chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon whole oregano
• 2 teaspoons garlic powder
• ½ cup beef broth
• 8 hot dogs
• 8 hot dog buns
• 2- 3 cups shredded colby jack cheese

Mustard Sauce

• 1/2 yellow onion chopped
• ½ cup spicy mustard
• 2 tablespoons ketchup
• 1 tablespoon mayonnaise
• 1 tablespoon diced jalapeno
• 1 ½ tablespoons sweet relish

Instructions

• In a stockpot, over medium heat, add the ground beef. Stir in the Original seasoning, Mesquite seasoning, ancho chili, chili powder, cumin, smoked paprika, oregano and garlic powder.
• Cook for about 10 minutes, stirring occasionally. Stir in the beef broth and turn the heat down to medium low. Cook for 40 minutes, stirring occasionally.
• Stir in ½ cup of the cheese. Add more cheese if needed to thicken the mixture. Set aside in a warm place until ready to serve.
• Meanwhile, in a small mixing bowl, combine the mustard, ketchup, mayonnaise, jalapeno and sweet relish. Cover and refrigerate for at least 30 minutes.
• Preheat and clean the grill. Place the hot dogs on the grill over medium-high heat. Cook for about 4 to 5 minutes, rolling around the grill until lightly charred.
• Place the buns on the grill, open side up. Sprinkle enough cheese to cover the bottom of each bun. Top with about 1 to 2 tablespoons of the mustard sauce. Let the buns warm on the grill for about 2 to 3 minutes or until the cheese is melted. Top with a hot dog, chili and cheese. Serve immediately.

Notes

Kent’s seasonings can be found at KentRollins.com

Brisket Burger with Smoked Bacon

Find a brisket that hasn’t been trimmed and feed 1″ cubes into the meat grinder. If you don’t have a meat grinder, the butcher will be happy to do this for you. The fat in the brisket is what makes this burger the most flavorful bite you’ll have all summer.  

Tip: Chill the metal grinding disc in the freezer before you grind the meat. The meat will grind smoothly!

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Smoked Bacon Brisket Burger – Cowboy Kent Rollins

40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

• 2 lbs. brisket flat untrimmed and ground
• 8 slices thick- cut bacon
• ½ tablespoon salt
• ½ tablespoon garlic powder
• ½ tablespoon smoked paprika
• ½ tablespoon coarse ground black pepper
• 4 slices pepper jack cheese
• 4 slices cheddar cheese
• 4 hamburger buns
• Butter
• Sliced tomato for topping
• Sliced onion for topping
• Lettuce for topping

Special Sauce

• 1/2 Cup Duke's Mayonnaise
• 1 tbsp Worchestershire Sauce
• 2 tsp Hot Sauce
• 1/4 cup Kent Rollins' Sweet & Spicy Hatch Chile Mustard or your favorite mustard
• 2 tsp garlic minced
• 1/4 cup Kent Rollins' Cowboy Ketchup or your favorite ketchup

Instructions

• Remove the ground brisket meat from the fridge and divide into 4 equal parts. Pat into about ½- thick patties. Cover with plastic and place in the fridge for at least 30 minutes. This will help the patties stay together.
• Generously oil the grill and rake the coals to one end for direct and indirect heat. Place the bacon on the indirect side of the grill, shut the lid and cook for about 4 minutes each side or until crispy. Set aside in a warm place.
• In a small bowl, combine the salt, garlic powder, smoked paprika and coarse ground pepper. Sprinkle the seasoning on both sides of the patties and pat in right before grilling.
• Oil the grill again and place the patties on the direct side of the heat and cook for about 4 minutes each side until medium or until the internal temperature reaches 160 degrees F. Right before done the burgers are done top with a slice of cheddar cheese.
• Meanwhile, butter the underside of the buns and place on the grill to toast. Right before removing, add a slice of pepper jack cheese to the bottom bun until slightly melted.
• In a small bowl, combine all the ingredients. Cover and place in the fridge for at least 1 hour.
• Remove the burgers and buns from the grill. Top the burgers with tomato, onion and lettuce if desired. Generously drizzle with the special sauce. Serve immediately.

Oklahoma Fried Onion Burger

This depression-era recipe was borne of necessity but stuck around because it’s some of the tastiest comfort food out there. This is a fried burger, so you melt butter in the skillet. Mash the burger down good and cover in onions. Fry the burger in the butter and flip over with the onions so the onions crisp up. Delicious!

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Famous Fried Onion Burger – Cowboy Kent Rollins

Prep Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 burgers

Ingredients

• ½ cup French onion dip
• 1 – 2 tablespoons Yellow mustard
• 2 teaspoons Worcestershire sauce
• 2 large white or yellow onions thinly sliced
• Kosher salt
• 1 lb. 80/20 hamburger meat
• 4 tablespoons butter
• Kent’s Original Seasoning or salt and pepper
• 4 hamburger buns
• 4 slices cheddar cheese
• Pickles for serving optional

Instructions

• In a small bowl, whisk together the onion dip, mustard and Worcestershire sauce. Adjust the ingredients to taste. Cover and place in the icebox until ready to serve.
• Place a colander over a large bowl. Add the onions to the colander. Generously sprinkle the onions with the salt and lightly toss. Let the onions set about 30 to 45 minutes to let the moisture drain.
• Dump the onions out onto a clean cloth towel and press to absorb any leftover moisture. Set aside.
• Form the meat into 4 equal balls.
• Melt the butter in a large cast iron skillet over medium heat. Place the meat balls into the skillet. With a flat spatula or bacon/burger press, flatten the meat into thin patties.
• Place a heaping amount of the onions on top of each patty. Sprinkle the tops with Kent’s seasoning or salt and pepper, to taste.
• Continue cooking until you begin to see browning along the outside edge of the patties. Carefully flip the patties over so the onions are on the bottom side.
• Cook for about 3 minutes then place the bottom bun, upside down, on top of the burger. Place the top bun on top of the bottom bun and leave for about 2 to 3 minutes. This will allow some of the steam and flavor to incorporate into the buns.
• Remove the buns and place a slice of cheese on top of each patty. Continue cooking until the cheese melts.
• Place the bottom bun on top of the burger and carefully flip the burger onto the bun and remove from the skillet. Repeat with the remaining burgers. Generously spread the French onion dip mixture on the top bun. Serve immediately.

Notes

Kent’s Original Seasoning can be found at KentRollins.com

Smoked Bologna

This budget-friendly meal will be a huge hit with everyone. You don’t see bologna sandwiches around too much anymore, but your family will want more of them after they taste this. This recipe starts with a 5 lb. bologna, smoked for extra flavor.  

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Smoked Bologna – Cowboy Kent Rollins

Prep Time 10 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 15

Ingredients

• ½ cup light brown sugar
• 1 tablespoon onion powder
• ¼ cup honey dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coarse ground pepper
• 5 pounds Beef Bologna
• 1 grated jalapeno
• 6 garlic cloves
• ½ – 1 cup lemon lime soda

Instructions

• Take the bologna out of the fridge about 30 minutes before smoking to warm up slightly.
• Light hardwood lump charcoal or hardwood in your grill/smoker and wait until the coals get white before continuing. We used a mixture of oak and mesquite woods.
• In a small bowl mix together the brown sugar, onion powder, mustard and Worcestershire sauce, and the coarse ground pepper. And set aside.
• Remove the packaging and rind from the bologna. Cut a V shape out of the top long side of the bologna about 1-inch deep.
• Along both sides of the bologna, cut a diamond pattern about ¼ to ½-inch deep. This will allow more seasoning and smoke to penetrate.
• Poke 6 holes throughout the sides of the bologna and press the garlic deep inside.
• Place the bologna in a large cast iron skillet and pout about ½ to 1 cup of the soda in the bottom of the skillet, or until the bottom is generously covered.
• Grate the jalapeno into the V shaped notch. Spread the brown sugar mixture generously all over the bologna with a spatula or spoon.
• Place the skillet on the indirect side of the heat or colas and regulate the temperature to around 250 degrees F. Cook for 30 minutes with the vents slightly cracked.
• After 30 minutes, add a few handfuls of more wood to enhance the smoke flavor (mesquite, hickory, fruitwood, etc.). Take a large knife and poke down thru the V shape in 3 places to allow some of the seasoning to absorb more.
• Cook for about 3 hours or until a good crust develops on the bologna and the diamond pattern opens up slightly. Add a few more pieces of wood every 30 to 45 minutes to keep the temperature constant and to enhance the smoke flavor.
• Remove from the grill and let cool about 10 minutes before slicing. Allow to cool completely before refrigerating.

Fried Bologna Sandwich

For the perfect fried bologna sandwich, we need quality ingredients. Go to the nearest deli and find some good all-beef bologna. Ask the deli to slice it 5/16″³ ““ 1/2″³ thick. You’ll want two thick slices of bologna per sandwich.

After that, head over the to the produce department and get a yellow onion and two large green jalapenos that look fresh and plump. Get you a beefsteak tomato if you can, and if you are low on mayo, get Duke’s mayonnaise. Last, pick thick-sliced bread if you can’t get a hold of any Texas toast.

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Smoked & Fried Bologna Sandwich – Cowboy Kent Rollins

Prep Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 2 Sandwiches

Ingredients

• ½ yellow onion
• 4 slices thick cut all beef bologna
• 2 jalapenos
• 4 slices American cheese
• Lettuce and tomato for topping
• 4 pieces Texas Toast or thick sliced bread of your choice

Sauce

• 1 stick of butter divided
• ½ cup mayo
• ½ cup Kent's Sweet & Spicy Hatch Chile Mustard or your favorite honey dijon mustard
• 2 teaspoons coarse ground black pepper
• 1 garlic clove minced
• ½ tablespoon Worcestershire sauce

Instructions

• Slice the onions into rings and place them in a cast iron skillet over medium heat. Add ½ stick of butter and let cook for about 20 minutes, stirring occasionally.
• Let them cool and set aside.
• In a small mixing bowl add the mayonnaise, honey Dijon mustard, coarse ground pepper, garlic, and Worcestershire sauce. Mix well.
• Preheat the smoker to 225. Add a few chunks of apple or cherry wood. Place the jalapenos and bologna on the smoker, or on the indirect side of the grill. Let it smoke for at least 20 minutes.
• When the jalapenos are cool enough to handle, slice in half and remove the stems and seeds. Slice into strips and set aside.
• Remove the bologna and place it in a cast iron skillet over medium high heat, and cook for about 2 to minutes a side or until brown around the edges. Place a piece of the cheese on both slices of bologna,
• Tip: Cut the bologna on the edges to keep it laying flat while frying.
• Meanwhile, spread butter on both sides of the bread. Lay on the grill and toast until golden brown.
• Spread the mayonnaise mixture on both pieces of Texas toast. Add one slice of bologna, 1 slice of tomato, and top with another slice of bologna.
• Top that with the onions and sliced jalapenos and lettuce. Top with Texas toast and serve.

Brined Pork Chop

A simple dry-brine makes this pork chop the most flavorful and tender you’ve ever had. Brine these in the ice box for 24 hours, turning over halfway. Bring to room temperature, and then grill.  

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Best Brined Pork Chop – Cowboy Kent Rollins

Prep Time 1 day day

Total Time 1 day day 57 minutes minutes

Servings 4

Ingredients

• 2 ½ tablespoons coarse ground kosher salt
• ½ tablespoon coarse ground pepper
• ½ tablespoon Kent’s Mesquite Seasoning see substitution below
• 2 teaspoons garlic powder
• 4, 1 ½ – inch thick center cut pork chops
• Red River Mud BBQ Sauce or your favorite bbq sauce

Instructions

• In a small bowl, combine the seasonings. Generously sprinkle the chops with the seasoning on both sides and rub in.
• Place the chops on a wire rack on top of a sheet pan and place in the icebox, uncovered, for 12 hours. Turn the chops over and leave in the icebox an additional 12 hours.
• Remove the chops from the icebox about 30 minutes before grilling to warm up. Make a cut through the edge of the rind on each chop to prevent it from curling up while grilling.
• Clean and oil the grill. I used a mix of hardwood lump charcoal and apple wood chunks. Rake the coals to one side of the grill and place the chops on the indirect heat side. Cook for about 40 minutes or until the internal temperature of the chops is about 140 degrees F.
• Move the chops over to the direct heat side of the grill. Grill for about 3 to 4 minutes per side, or until the internal temperature is 160 degrees F and grill marks appear.
• Generously baste both sides of the chops with BBQ sauce and cook an additional 1 to 2 minutes per side.
• Remove the chops from the grill and let them rest for about 5 minutes. Serve warm.

Notes

Red River Mud BBQ Sauce available at KentRollins.com
Kent’s Mesquite Seasoning available at KentRollins.com or use a blend of salt, pepper, ancho chile powder, to taste.

Chipotle Grilled Shrimp

This recipe is simple and full of flavor. I use wooden skewers, soaked in water for about 45 minutes before we start cooking. I also like to warm up the shrimp before putting them on the fire to prevent the shrimp from crimping up.  

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Grilled Shrimp in Chipotle Honey Marinade – Cowboy Kent Rollins

Ingredients

• 20 – 25 large shrimp raw, un-peeled
• 6 tablespoons olive oil
• 4 cloves garlic chopped
• 3 tablespoons honey
• ½ teaspoon cumin
• 3 chipotle peppers in adobo sauce chopped (from can)
• 1 teaspoon sea salt
• 1 teaspoon coarse ground black pepper
• Juice of one lime
• Wood grilling skewers

Instructions

• Peel the shrimp and remove the tails. Set aside
• In a small bowl, combine the remaining ingredients and whisk until smooth.
• Toss in the shrimp and stir until well coated. Place the shrimp and sauce in a Ziploc bag and refrigerate at least 6 hours or overnight.
• Pre-heat a grill to 400 degrees F. Clean with a wire brush and oil well.
• Skewer the shrimp. Place the skewers on the cooler side of the grill and let them warm up about 1 minute per side.
• Move the skewers to the hot side of the grill and grill about 1 ½ minutes per side or until opaque in color.

Let us know in the comments either below or on YouTube what you love to grill in the summertime. As always, we thank you for supporting our cooking channel and would love it if you’d share with your friends and family whenever you find a recipe that you love. Please subscribe to our YouTube channel and follow us on Facebook. God Bless and we’ll see you down the summertime grilling trail!

Please check out the Kent Rollins Cowboy Cooking line of seasonings and sauces!