COWBOY BUTTER 1 stick butter (1/2 cup) Zest of ½ lemon Juice of ½ lemon 4 cloves of garlic 1 tbsp Dijon 1 tbsp horse radish (prepared) ½ tsp smoked paprika ¼ tsp chipotle chili powder ¼ tsp crushed red pepper flakes ½ tbsp dried thyme 1 tsp soy sauce ¼ cup finely diced red onion ¼ cup finely diced parsley ¼ cup finely diced green onion Pinch of S&P
That butterfly leg thing is a game changer for me. More even cook, faster cook, and you still have a handle to eat it like a barbarian! What's not to like?
Wouldn’t it make more sense to use shrimp already peeled so you get the cowboy butter to actually touch the meat instead of when you peel it it’s all stuck to the shell you’re throwing away?
The shells protect the flesh from overcooking, go through a malliard reaction similar to beef protein that instills flavor into the meat, and they also transfer nutrients into the flesh during the cooking process. Also, to keep them clean so you aren't eating the "poop chute" of the shrimp, they're cracked down the back to remove the vein that contains the shrimp's waste, so the butter can get into the flesh through that.
His food is always so accessible. He isn't out here cooking $2k cuts of meat only available once every century, he just makes stuff anyone can do, often without even needing to visit a grocery store, if you have a decently stocked pantry
I am with Sam on the leg vs wing decision. Wings used to be super cheap and were essentially refuse. Cooking is about feeding people well economically in my opinion. I splurge on occasion, but the challenge is about maximizing Flavor, Cost, and Appeal in my opinion. Now I make buffalo legs and thighs- never wings
This is a great recipe! I ended up putting everything in the blender because I chopped everything too big... NOW I think I will do this every time, easier to brush on chicken. Instead of bread I roasted cauliflower and did same. It was so great!
I would love a video of the cleaning and care of the griddle/grill and cast iron pans. We love our griddle and are always looking for the best ways to clean it.
I’m just curious, why not remove the shell from the shrimp 1st and let the shrimp absorb all of the CB flavor while cooking? I noticed that most of the goodness was being pulled off with the shell. Maybe reduce the heat slightly and cook’em that way?
Just a word about parmesan cheese. All my life, I had always used the stuff that came pre-grated, in the green container (mom always used it - so it is what I was used to). Then, about two years ago, I bought a little grater and decided to go with a wedge of parmesano regaino ( not cheap - about $10 for a smallish piece ). Oh ! Man ! ....what a difference ! I could not believe what I had been missing for DECADES ! I am a total convert and use the grater and the REAL stuff every chance I get !
I want to see those butterflied chicken legs in an air fryer with a seasoned flour dredge, then tossed in the Cowboy Butter (or some other fantastic sauce).
Dinner tonight was burgers made in a skillet on the cooktop, made bacon in the skillet, left the grease in cooked the burgers in the bacon grease and basted them with the Cowboy Butter... built bacon cheese burgers with Havarti cheese... my daughter loved the Cowboy Butter so much she was using it as a dip for her fried potatoes...
Cooled them in the fridge and then wrapped them up to take to the beach. Made a cool ranch dip and the kids love holding them said there better than wings.
We are doing a chicken cookout for my Mother's Day celebration. This is it!! We are lovers of Mexican food, and I'm thinking substituting cilantro for the parsley would be delicious. Vaquero butter!
Make sure when brushing it that u use another pan or bowl. U don’t want to dip it in raw chicken. U basting at the end there with the same one u used when the chicken was still raw is dangerous but I’m loving this one. I’m all in.
Can you make this, and then refrigerate it to harder it back up and keep if for say a couple weeks or longer and make it once but use for multiple different things? Or even freeze small portions of it?
Cowboy butter is the bomb. Not a fan of the leg, too many gristley bits, but I like the idea for thighs. Bread looks amazing. I'll do the shrimp peeled, deveined and tail on. The tail is a nice handle but peeling the shell after cooking is basically stripping away the cowboy butter. Yes, shell on imparts more flavor, which is great for pasta, ciopino, etc, but in this case the shrimp is a vehicle for the butter. Thanks again you guys for an awesome video! I can't wait for the next one.
I have to agree with the negative vibe on chicken legs. I always called them "dog meat" and would avoid them every chance I got - and still do. I will give this method a try - and see if I can be convinced to be converted. The other parts - wing, thigh, breast are still on the table !
As Sam mentioned, some of us eat the shell (not tail) or suck the flavor off, nibble the little legs off, then peel and finish that little critter off. Sometimes the variety of shrimp or cooking method leaves shells still too hard in which case I’ll peel.
@@Sam-vz8pm Yep. You saw it happen just that way, flesh is more tender than direct exposure. Spouse cooks shrimp in the Asian styles for just that reason depending on the dish. Shell-off/fully butterflied for flavor to disperse throughout a stir-fry, or shell-on for the concentrated tender wonderfulness.
Take the shells off those shrimp, including the heads and deep fry for 20 minutes. Toss in a bbq salt mixture when they come out and eat them like chips. Try it, you will be amazed
Sam, may I suggest one additional ingredient? Reduce the soy sauce a little bit and make up the difference with fish sauce. Something in the fish sauce complements the soy in ways that you have to try because it can't be described well. It changes the umami flavor and improves it.
I live in S. Florida and prices are much lower. Chicken leg quarters I've gotten as low as .49 lb. Usually 1.29 lb. They're basically not trimmed but no big deal. Just trim excess fat in 2 minutes for a bunch. Living in California gotta be tuff.
Thanks for dope content. I can't wait to make some Cowboy Butter! I fell down a youtube rabbithole... I'm gonna stick with your recipe.🤔 also, I just ordeted that shirt. I'm not sure if I got the English one or En Español. Either way, the recipe and the menu were all on point. Thanks again mister.
Everything looks so delicious. About the butterfly legs looking like flowers. I think they look like lady parts. I apologize but that's what I saw. It looked very artistic.
Did you really brush on that marinade while the chicken was raw and then use the same pan and utensil to put it on the chicken again after it was cooked? Raw chicken marinade?!
So the butter combo we have been using for years to cook artichokes on the grill is called Cowboy butter. Guess that's what happen when you live In WY, it's just called done up there. You can pull the horsey and add Worcestershire with a little honey and change the profile. I cheat and add a splash of robust Italian dressing. It really pops the flavor.
There are cons to butterflying chicken pieces too. Whether it be thighs, or legs as in this demonstration, which was great by the way, one must be very careful to not cook the natural juices out of the meat. That is the source of rubbery dry chicken. It is the bane of restaurants since restaurants were invented. And let's start cooking with booze again! I love some lime and vodka shrimp, or brandy in my sauce. Beer brats are not just for Badgers anymore you know?
Living in an apt, I do not posses a grill. My balcony is so torn up from water damage and termites I don't dare step out there or even put a grill on it. My landlord... well, that's a story not in the scope of this forum. So I'm wondering how the drumsticks will turn out if made in the oven? They won't have the grilled flavor but I can live with that. I was thinking what if they were in a shallow pan and kind of braised in the cowboy butter after brushing them with it? At 350-deg, what would be a good cooking time?
COWBOY BUTTER
1 stick butter (1/2 cup)
Zest of ½ lemon
Juice of ½ lemon
4 cloves of garlic
1 tbsp Dijon
1 tbsp horse radish (prepared)
½ tsp smoked paprika
¼ tsp chipotle chili powder
¼ tsp crushed red pepper flakes
½ tbsp dried thyme
1 tsp soy sauce
¼ cup finely diced red onion
¼ cup finely diced parsley
¼ cup finely diced green onion
Pinch of S&P
Thank you! 😊
MVP 🏆
👌
Thanks for this...
Thank you ❤
That butterfly leg thing is a game changer for me. More even cook, faster cook, and you still have a handle to eat it like a barbarian! What's not to like?
What about a butterflied smoked turkey leg? Yum
What's not to like?
Came for the curiosity about cowboy butter...stayed for the ace tip on butterflying chicken legs.
Right! What a beautiful lesson!
The chicken butterfly trick is amazing! So I know what we're having tomorrow 😏 thanks guys 👊🏼💙
1 c. butter, melted
Juice of 1/2 a lemon
2 cloves garlic, minced
1 small shallot, minced
2 tbsp. Dijon mustard
1 tbsp. prepared horseradish
Pinch of cayenne pepper
1/4 tsp. paprika
2 tbsp. Freshly Chopped Parsley
1 tbsp. freshly chopped chives
2 tsp. minced thyme
kosher salt
Freshly ground black pepper
Thanks
TY!
The recipe link is a scamming website.
Imagine putting that cowboy butter on some grilled corn…
Wouldn’t it make more sense to use shrimp already peeled so you get the cowboy butter to actually touch the meat instead of when you peel it it’s all stuck to the shell you’re throwing away?
Yes
The shells protect the flesh from overcooking, go through a malliard reaction similar to beef protein that instills flavor into the meat, and they also transfer nutrients into the flesh during the cooking process. Also, to keep them clean so you aren't eating the "poop chute" of the shrimp, they're cracked down the back to remove the vein that contains the shrimp's waste, so the butter can get into the flesh through that.
Best cooking show ever hands down
i have never heard of cowboy butter, but now i need to make it
Cowboy butter sounds like something you could find at Ram Ranch
😂
Awesome video! I've tried more things Sam has made than any other cooking youtuber.
I can easily admit that I made 75% of everything Sam has made since he jumped from TV to UA-cam.
I would like to try his wife
His food is always so accessible. He isn't out here cooking $2k cuts of meat only available once every century, he just makes stuff anyone can do, often without even needing to visit a grocery store, if you have a decently stocked pantry
SO making this butter! It's BBQ season baby!
Be'lakor - The Smoke of Many Fires
Next time you make this, throw some jalapeños and marrow bones on the grill over charcoal. Toss that in your butter. I know. I love you too.
I am with Sam on the leg vs wing decision. Wings used to be super cheap and were essentially refuse. Cooking is about feeding people well economically in my opinion. I splurge on occasion, but the challenge is about maximizing Flavor, Cost, and Appeal in my opinion. Now I make buffalo legs and thighs- never wings
yessir
GIT R DONE SON🎉😂
This is a great recipe! I ended up putting everything in the blender because I chopped everything too big... NOW I think I will do this every time, easier to brush on chicken. Instead of bread I roasted cauliflower and did same. It was so great!
I would love a video of the cleaning and care of the griddle/grill and cast iron pans. We love our griddle and are always looking for the best ways to clean it.
Made this tonight. Huge success at the dinner table!
Holy S! Thanks Sam!
“You get sensual with your sauce?” YES😂😭
You guys should do a nacho week or month.
I’m just curious, why not remove the shell from the shrimp 1st and let the shrimp absorb all of the CB flavor while cooking? I noticed that most of the goodness was being pulled off with the shell. Maybe reduce the heat slightly and cook’em that way?
Cheesy garlic bread with cowboy butter
Love this take on cowboy butter! The bread and shrimp look amazing. Can't wait to try it! 😎
Love my Saturday morning coffee and STCG. Thanks!
Just a word about parmesan cheese. All my life, I had always used the stuff that came pre-grated, in the green container (mom always used it - so it is what I was used to).
Then, about two years ago, I bought a little grater and decided to go with a wedge of parmesano regaino ( not cheap - about $10 for a smallish piece ). Oh ! Man ! ....what
a difference ! I could not believe what I had been missing for DECADES ! I am a total convert and use the grater and the REAL stuff every chance I get !
For the shrimp, I may de-shell them first. It looks like you removed a bit of the cowboy butter when the shell was peeled off.
Made the chicken and garlic butter yesterday on my Traeger, and added some rainbow smoked veggies. This recipe absolutely slapped.
Great video and looks delicious. However I’m going to put some cowboy butter aside instead of basting with the same brush at the end.
You should do a cookbook.
Can’t wait to tell the wife “it’s cowboy night tonight “
Dear Lord that looked F--ing delicious. Thanks to you and your crew for the hard work making the videos.
Keep it up. Love your videos.
I want to see those butterflied chicken legs in an air fryer with a seasoned flour dredge, then tossed in the Cowboy Butter (or some other fantastic sauce).
Made this with the chicken legs and bread and WOW is it GOOD!!
Is it just me or is the Recipe link not working?
Cowboy Butter Burger??
Dinner tonight was burgers made in a skillet on the cooktop, made bacon in the skillet, left the grease in cooked the burgers in the bacon grease and basted them with the Cowboy Butter... built bacon cheese burgers with Havarti cheese... my daughter loved the Cowboy Butter so much she was using it as a dip for her fried potatoes...
Cooled them in the fridge and then wrapped them up to take to the beach. Made a cool ranch dip and the kids love holding them said there better than wings.
All in for legs vs wings! More good is gooder!
It felt wrong seeing him not season the chicken before grilling it.😢😂
We are doing a chicken cookout for my Mother's Day celebration. This is it!! We are lovers of Mexican food, and I'm thinking substituting cilantro for the parsley would be delicious. Vaquero butter!
Make sure when brushing it that u use another pan or bowl. U don’t want to dip it in raw chicken. U basting at the end there with the same one u used when the chicken was still raw is dangerous but I’m loving this one. I’m all in.
Rocky mountain osters!, pure chewy goodness!
Can you make this, and then refrigerate it to harder it back up and keep if for say a couple weeks or longer and make it once but use for multiple different things? Or even freeze small portions of it?
cowboy butter has everything in the house and then some but sounds great
Can't help but think about grilled corn finished with cowboy butter cotija cheese and cilantro!!
I am going to make the butter tomorrow and use it on grilled chicken thighs...my mouth is watering already!
This has to be your best video yet, Sam
Sensually dipping
You had to mention the pasta dish at the end. We need a Cowboy Carbonara video!
Cowboy butter is the bomb. Not a fan of the leg, too many gristley bits, but I like the idea for thighs. Bread looks amazing. I'll do the shrimp peeled, deveined and tail on. The tail is a nice handle but peeling the shell after cooking is basically stripping away the cowboy butter. Yes, shell on imparts more flavor, which is great for pasta, ciopino, etc, but in this case the shrimp is a vehicle for the butter. Thanks again you guys for an awesome video! I can't wait for the next one.
I have to agree with the negative vibe on chicken legs. I always called them "dog meat" and would avoid them every chance I got - and still do.
I will give this method a try - and see if I can be convinced to be converted. The other parts - wing, thigh, breast are still on the table !
Hey guys, loved the video. Couldn’t get the link to work for the recipe. “Something went wrong” was the message. Just a heads up. Cheers boys.
Usually I begin drooling before the halfway point‼️⭐️⭐️⭐️⭐️⭐️THANKS SAM🇨🇦❤️
Amazing as always, but I don’t understand keeping the shells on the shrimp. Why not just take the shell off then cook them.
That chicken looks sooooo good
Come on Sam completely missed the best part of that shrimp dish sucking the shrimp shell before you peel it.
Oh~la~la, I cannot wait to make this Cowboy Butter baby...
Going on the grill they look like a Georgia O'Keefe painting.
I’ve always wondered why you would cook shrimp with the shell on. As soon as you take the shell off won’t you lose lots of the seasoning?
That is my realization as well.
As Sam mentioned, some of us eat the shell (not tail) or suck the flavor off, nibble the little legs off, then peel and finish that little critter off. Sometimes the variety of shrimp or cooking method leaves shells still too hard in which case I’ll peel.
Keeping the shell on protects the meat and makes it taste better. Or so I've heard
@@Sam-vz8pm Yep. You saw it happen just that way, flesh is more tender than direct exposure. Spouse cooks shrimp in the Asian styles for just that reason depending on the dish. Shell-off/fully butterflied for flavor to disperse throughout a stir-fry, or shell-on for the concentrated tender wonderfulness.
Take the shells off those shrimp, including the heads and deep fry for 20 minutes. Toss in a bbq salt mixture when they come out and eat them like chips. Try it, you will be amazed
Those Chicken Legs Just Insane.
That Toast, Wild. Together, Done!
How have I not heard of this butter???
Why….are you gay??
That's revolutionary! Makes me wonder what other little but amazing hacks were missing. Spatchcock drumstick
Sam, may I suggest one additional ingredient? Reduce the soy sauce a little bit and make up the difference with fish sauce. Something in the fish sauce complements the soy in ways that you have to try because it can't be described well. It changes the umami flavor and improves it.
Yes - and for people intimidated by fish sauce.....it does not make stuff taste "fishy" ! Give it a try, you will be surprised !
I live in S. Florida and prices are much lower. Chicken leg quarters I've gotten as low as .49 lb. Usually 1.29 lb. They're basically not trimmed but no big deal. Just trim excess fat in 2 minutes for a bunch. Living in California gotta be tuff.
As always Sam, Amazing recipe🫶🏻
My mouth is watering again.
I fully support not buying chicken wings because they are so expensive. But let's not act like it hasn't been this way for decades at this point.
What kinda flower we talking bout here Sam👀💀
This goes on my "FOOD" list, yumm.
Thanks for dope content. I can't wait to make some Cowboy Butter! I fell down a youtube rabbithole... I'm gonna stick with your recipe.🤔 also, I just ordeted that shirt. I'm not sure if I got the English one or En Español. Either way, the recipe and the menu were all on point. Thanks again mister.
Just read that our FDA just ok'd Frankenstein Chicken so watch what you are getting at the meat markets and big box stores.
Everything looks so delicious. About the butterfly legs looking like flowers. I think they look like lady parts. I apologize but that's what I saw. It looked very artistic.
Did you really brush on that marinade while the chicken was raw and then use the same pan and utensil to put it on the chicken again after it was cooked? Raw chicken marinade?!
Like the idea of Butterflying the Leg's!! 😂
Cowboy Butter = Colter Wall
So the butter combo we have been using for years to cook artichokes on the grill is called Cowboy butter. Guess that's what happen when you live In WY, it's just called done up there. You can pull the horsey and add Worcestershire with a little honey and change the profile. I cheat and add a splash of robust Italian dressing. It really pops the flavor.
Just made this! THIS CHICKEN IS OUT OF HAND AMAZING! sorry for shouting.
I’m not gonna lie…..I love grilling and cooking. But, butterflying chicken legs never even occurred to me 🤦🏻♂️🤦🏻♂️ I hate myself. You rule Sammy ✊🏻
Looks good but with the shrimp, I feel like all the flavor is on the shell
great video, except for cautioning about cross-contamination of butter with uncooked chicken
Bra Effin vo; could easily eat ten of those drums. Wings are $4.29 a pound / drums at Publix are BOGO's. Freezer filling day tomorrow. Thanks boys.
Recipe link is having issues loading.
I bet that cowboy butter would be great of squirrel!!
I’d take off the skin of the shrimp to get more seasoning on them! 😅 I just love flavors.
Can I sketch this into the cookbook with the compound butters haha
Wow does this look amazing
This is a keeper!
Not to knock this at all because I will try it as is. But…will also try it with filtered bacon fat. Yum!!
There are cons to butterflying chicken pieces too. Whether it be thighs, or legs as in this demonstration, which was great by the way, one must be very careful to not cook the natural juices out of the meat. That is the source of rubbery dry chicken. It is the bane of restaurants since restaurants were invented. And let's start cooking with booze again! I love some lime and vodka shrimp, or brandy in my sauce. Beer brats are not just for Badgers anymore you know?
You have the best cooks. Making it all!!!!
Bet that shrimp shell has much better flavor😊
Wings used to be almost give away scraps you used to make broth with.
Living in an apt, I do not posses a grill. My balcony is so torn up from water damage and termites I don't dare step out there or even put a grill on it. My landlord... well, that's a story not in the scope of this forum. So I'm wondering how the drumsticks will turn out if made in the oven? They won't have the grilled flavor but I can live with that. I was thinking what if they were in a shallow pan and kind of braised in the cowboy butter after brushing them with it? At 350-deg, what would be a good cooking time?
I really thank for this Sam
my mouth is watering for those shrimp!
When I try to open this recipe in the description it tries to open Google Calendar. Never made it to the recipe. 🤷♂️ Looks delicious though
Day 501!!! Please make chicken cordon bleu
Hey Sam you should call those legs stingray chicken you'd sell a crap ton great job keep it up
winner, winner chicken dinner. cowboy butter was awesome.