The Cowboy vs Cowgirl griller is a grilling competition that pits men against women in a barbecue battle. Grilling is often seen as a masculine activity, with men standing over the flaming grill while the women stay inside to prepare side dishes. The Cowboy vs Cowgirl competition flips the script and celebrates the skills of women at the grill. Teams of male and female grillers compete to see who can create the most delicious barbecue cuisine. This good-natured contest draws big crowds eager to taste test the creative culinary creations. With juicy steaks, fall-off-the-bone ribs, tangy sauces, and grilled veggies, everyone’s a winner at this sizzling showdown.
History
The origins of the Cowboy vs Cowgirl griller competition can be traced back to the late 1990s in Texas. As the barbecue craze swept the nation, more and more women got involved in grilling. However, many male grill masters scoffed at the idea of women excelling at the barbecue arts. That’s when an enterprising team in Dallas decided to settle the score once and for all with a barbecue battle of the sexes. The first event pitted 5 male and 5 female grillers against each other to see who could produce better brisket, ribs, and chicken. After crowds lined up for hours to taste the mouthwatering results, the Cowboy vs Cowgirl griller was born. It didn’t take long for copycat contests to spread across Texas and the rest of the South, tapping into the playful rivalry between the sexes. Over the years, the friendly competition has evolved from classic barbecue foods to more creative gourmet cook-offs.
Rules and Guidelines
The Cowboy vs Cowgirl grilling contests follow a specific set of rules to keep the playing field even. Here are the typical guidelines:
Team Requirements
– Each team must have 5 grillers (either all male for team Cowboy or all female for team Cowgirl).
– Grillers should have a mix of experience levels, from amateur to professional pitmaster.
Meat Categories
– Each team must grill entries for the following 3 mandatory categories:
– Brisket
– Ribs
– Chicken
– Teams can also submit grilled items for optional bonus categories like sausage, wings, turkey, or seafood.
Blind Tasting
– Samples from each team are assigned a code number to ensure anonymous judging.
– Judges do not know if they are tasting the Cowboy or Cowgirl team’s entry.
Scoring Criteria
– Taste – Overall flavor, tenderness, juiciness, etc. This counts for 60% of total score.
– Presentation – Appearance, garnish appeal, etc. Counts for 20% of score.
– Creativity – Unique flavors, combinations, ingredients. Makes up the final 20% of scoring.
Grilling Parameters
– All grilling must be done on-site the day of the event using provided grills.
– No pre-marinating meats. Seasoning can be done during grilling.
-Grilling times will be monitored to ensure entries are not pre-cooked.
Grilling Techniques
Both Cowboy and Cowgirl competitors bring their A-game when it comes to grilling techniques. Here are some tricks of the trade seen at these barbecue battles:
Marinades
– Creative marinades with oil, vinegar, and spice rubs add big flavor in a short time.
– Yogurt- or buttermilk-based marinades tenderize meat.
– Aromatic ingredients like garlic, citrus, and herbs impart taste.
Spice Rubs
– Custom blends of spices like chili powder, paprika, cumin, and brown sugar create bark and crust.
– Salt and pepper essentials bring out natural flavors.
– Wet rubs using tomato sauce, vinegar, or mustard hold seasoning on meat.
Smoking
– Smoker boxes or wood chips (mesquite, pecan, hickory, apple) add smoky essence.
– Keeping temp low and indirect cooking breaks down connective tissue.
-Misting meats with apple juice, broth, or beer keeps them moist.
Searing
– Searing over direct high heat caramelizes the outside of meats.
– Butter or oil during searing further enhances flavor.
– Searing before/after indirect cooking seals in juices.
Glazing
– Sweet and savory glazes made with jams, chutneys, honey, etc. are brushed on towards the end of grilling.
– Glazing meats at different intervals creates a lacquered effect.
– Fruit juice glazes made from pineapple, orange, pomegranate add tanginess.
Menus and Recipes
The menus and recipes get creative during the Cowboy vs Cowgirl competition as teams try to out cook each other. Here are some examples of their grilled fare:
Team Cowboy Menu
Appetizers:
– Bacon-Wrapped Shrimp with Spicy Sriracha Maple Glaze
– BBQ Chicken Skewers with Cilantro-Lime Pesto
Main Dishes:
– Coffee-Crusted Tri-Tip with Garlic-Herb Butter
– Jamaican Jerk Chicken Wings with Mango Salsa
– Hickory-Smoked Beef Short Ribs with Bourbon BBQ Sauce
Sides:
– Grilled Corn on the Cob with Chipotle-Lime Butter
– Loaded Twice-Baked Sweet Potatoes
Dessert:
– Grilled Peach Cobbler
Team Cowgirl Menu
Appetizers:
– Caprese Skewers with Balsamic Reduction
– Bacon-Wrapped Scallops with Orange Ginger Glaze
Main Dishes:
– BBQ Beef Brisket Sandwiches with Coleslaw
– Smoked Turkey Legs with Spicy Apricot Sauce
– Cedar Plank Salmon with Lemon Dill Butter
Sides:
– Grilled Vegetable Kabobs with Chimichurri Sauce
– Cheesy Hashbrown Casserole
Dessert:
– Skillet Cookie S’mores
Smoked Brisket Recipe
One of the most important elements of any Cowboy vs Cowgirl grill-off is a standout brisket. Pitmasters spend years perfecting their brisket smoking technique. Here is a championship-worthy recipe:
Ingredients:
– 1 whole beef brisket, about 10 pounds
– 2 cups barbecue rub
– 2 cups beef broth
– 1 cup beer
– 1⁄2 cup apple cider vinegar
Barbecue Rub:
– 1⁄2 cup brown sugar
– 2 tablespoons chili powder
– 2 tablespoons kosher salt
– 1 tablespoons black pepper
– 1 tablespoon onion powder
– 1 tablespoon garlic powder
– 1 tablespoon cumin
Instructions:
1. Mix together ingredients for barbecue rub. Generously coat entire brisket on all sides. Wrap and refrigerate overnight.
2. Heat smoker or grill to 225°F using hickory wood for flavor.
3. Place brisket fat side up and smoke for 6-8 hours until internal temp reaches 165°F.
4. Double wrap brisket in foil and continue smoking until 205°F.
5. In a saucepan, combine beef broth, beer and cider vinegar. Simmer 15 minutes.
6. Unwrap brisket and place in a baking pan. Pour half of broth mixture over brisket.
7. Cover pan with foil and return to smoker for 45 minutes to 1 hour until tender.
8. Remove brisket, slice across the grain and serve with remaining broth mixture as a sauce.
Event Schedule and Activities
In addition to the grilling competition, Cowboy vs Cowgirl events feature plenty of good old-fashioned barbecue fun for everyone. A typical schedule includes:
Friday Night
– 5 pm – Grilling teams arrive for setup
– 7 pm – Meet and Greet Mixer with cookers and judges
Saturday
– 10 am – Grilling competition kicks off
– 11 am – Live local music
– Noon – BBQ tasting and judging
– 2 pm – Pie eating contest
– 3 pm – Backyard games like cornhole, horseshoes, etc.
– 5 pm – Awards ceremony
– 6 pm – Afterparty with DJ, dancing, drinks
Sunday
– 10 am – Conclusion of grilling competition for any carryover entries
– 11 am – Bloody Mary bar brunch
– 1 pm – Cleanup
Don’t miss out on all the rowdy fun at the next Cowboy vs Cowgirl grilling contest coming soon!
Conclusion
The Cowboy vs Cowgirl grilling competition celebrates the joy of barbecue and the talents of both male and female pitmasters. This playful cooking showdown pits grill masters against grill mistresses to see who can create the most mouthwatering meats, sides, and desserts. Part cook-off, part music festival, and part state fair, these events draw huge crowds eager to witness the fireworks (figurative and literal) as the steaks get seared. Although created from a rivalry, the energy is lighthearted and fun rather than competitive. At the end of the day, everyone wins when great barbecue is on the table! So break out your best apron and get grilling, cowpoke!