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?
Shell adds and holds those juices. Try it but suck on the shrimp first, then peel. It's amazing. If you have Argentinian Red shrimp with the shell on at your store, get them and do this. I promise you the flavor is way better with the shell. 1.5 minutes, flip 1 more minutes done. They closely resemble the taste and have the tecture of lobsters when cooked properly. Once the shell starts turning white, your done. Anything longer and they start to mush.
It might be better to peel first, but my question is why pinch and eat, when you can suck, peel and then eat? Am I right? Hundreds of years of Cajun eaters can't be wrong.
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
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.
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?
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 have never thought about butterflying a drumstick. But I think salting the skin (dry brine) in the fridge for a couple hours would really give that skin a good crisp on 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 !
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
Well Done! Not the meat, but the insanely buttery flavor enhanced cowboy butter and filet chicken legs. A humble note for viewers is to squeeze the shrimp from the shell as you said, and while eating the meat slide that delectable shell loaded with seasoning into your mouth and roll on out like a freakin fruit rollup for that added punch of greatness. Heck, you can even eat em with no personal diverse reaction... I swear! ❤
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 !
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?
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!
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...
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).
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
Had me at chicken wings vs legs. That stuff would be dope tossed with shredded mozz and baked on bread, sub rolls or in a grilled cheese sandwich. (Happy Mother's day to Jill!)
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.
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.
Brilliant video Sam 👍 Gonna do this asap for the kids. If you leave the shell on, it’s said it cleans (scrapes) the intestines and therefore pretty heathy. 😁
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.
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’ve said this previously, but I LOVE your PAM!!! I think it’s going to be my next watch ❤. Oh, and the drumsticks and Cowboy butter looks awesome too lol The bread looks friggen AWESOME!!!
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.
By leaving the shells on, you're losing most of the flavor and texture when you peel the shell off to eat the shrimp. How about leaving just the tails on and doing everything else the same? 😊
I was going to say the same thing. Having the shell left on all the flavor of the butter was left on the shell and none on the meat. He could have just left a portion of the tail on.
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.
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.
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?
The chicken butterfly trick is amazing! So I know what we're having tomorrow 😏 thanks guys 👊🏼💙
Came for the curiosity about cowboy butter...stayed for the ace tip on butterflying chicken legs.
Right! What a beautiful lesson!
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!
imagine dunking lobster or crab in that cowbow butter
Be'lakor - The Smoke of Many Fires
LOVE the butterflying of legs !!! Cowboy butter looks so easy and yummy !
great idea what i don't understand is why put the butter on shrimp the peel the shell off? would it be better to peel it first?
Definitely would IMO
The shell adds its own flavor to the shrimp. Just dip it!
Shell adds and holds those juices. Try it but suck on the shrimp first, then peel. It's amazing. If you have Argentinian Red shrimp with the shell on at your store, get them and do this. I promise you the flavor is way better with the shell. 1.5 minutes, flip 1 more minutes done. They closely resemble the taste and have the tecture of lobsters when cooked properly. Once the shell starts turning white, your done. Anything longer and they start to mush.
@@CrimsoNaga are Argentina shrimp available in San Diego area? Or an Easy coast thing?
It might be better to peel first, but my question is why pinch and eat, when you can suck, peel and then eat? Am I right? Hundreds of years of Cajun eaters can't be wrong.
Best cooking show ever hands down
The quality of the videos has been awesome lately. I've almost forgotten about last year's gumbo, thank God.
From this day forward I will ALWAYS butterfly my legs
Would love to see a nice big ribeye with cowboy butter cuz summer is a comin'!
This would be amazing on some grilled artichokes
Made this tonight. Huge success at the dinner table!
Holy S! Thanks Sam!
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 TH-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
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.
Not gonna lie… that method of cutting those drumsticks… would have NEVER crossed my mind! 😅 This is my new standard now. 👍🍻
So here an idea for yall, cowboy butter on steak and or pork chop/pork steak.
Adding some pasta with the shrimp is EXACTLY what I was thinking.
I think I'd remove the shells so you wouldn't waste flavor on something that you're throwing away.
@@wayneosteen1539 Yes, I would definitely take the shells off first before cooking them.
Been watching your channel for over a year and I am still learning so much - ty Sam and team!
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?
Thanks Sam for sharing this! Awesome!
I use the compound butter for the Tequila Lime shrimp on everything! Can't wait to try this!
Love my Saturday morning coffee and STCG. Thanks!
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!
SO making this butter! It's BBQ season baby!
Imagine putting that cowboy butter on some grilled corn…
i have never heard of cowboy butter, but now i need to make it
Love this take on cowboy butter! The bread and shrimp look amazing. Can't wait to try it! 😎
thank you for including shrimp. love when seafood is included
I have never thought about butterflying a drumstick. But I think salting the skin (dry brine) in the fridge for a couple hours would really give that skin a good crisp on it!!!!
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.
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 !
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🎉😂
🔥🔥🔥
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.
Can't help but think about grilled corn finished with cowboy butter cotija cheese and cilantro!!
Cowboy butter sounds like something you could find at Ram Ranch
😂
Well Done! Not the meat, but the insanely buttery flavor enhanced cowboy butter and filet chicken legs. A humble note for viewers is to squeeze the shrimp from the shell as you said, and while eating the meat slide that delectable shell loaded with seasoning into your mouth and roll on out like a freakin fruit rollup for that added punch of greatness. Heck, you can even eat em with no personal diverse reaction... I swear! ❤
Made the chicken and garlic butter yesterday on my Traeger, and added some rainbow smoked veggies. This recipe absolutely slapped.
Sam, thank you for this chicken leg & cowboy butter recipe. Came out incredible. Paired it with fried green tomatoes. Delicious!!!
You guys should do a nacho week or month.
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 !
Usually I begin drooling before the halfway point‼️⭐️⭐️⭐️⭐️⭐️THANKS SAM🇨🇦❤️
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.
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?
Gonna give it a try. Also, I love checking out what the HAND is up to in the background
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!
cowboy butter has everything in the house and then some but sounds great
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...
“You get sensual with your sauce?” YES😂😭
Looks delicious! Great work guys! 🙂😋
As always Sam, Amazing recipe🫶🏻
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).
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
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.
Hey Sam
Make a beef Wellington recipe 🐂
Cheers from San Diego California
I am going to make the butter tomorrow and use it on grilled chicken thighs...my mouth is watering already!
Had me at chicken wings vs legs. That stuff would be dope tossed with shredded mozz and baked on bread, sub rolls or in a grilled cheese sandwich. (Happy Mother's day to Jill!)
I've been doing Cowboy Butter for many years, my fav is dipping beef tips in it.
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.
Oh~la~la, I cannot wait to make this Cowboy Butter baby...
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.
Cheesy garlic bread with cowboy butter
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.
Brilliant video Sam 👍
Gonna do this asap for the kids.
If you leave the shell on, it’s said it cleans (scrapes) the intestines and therefore pretty heathy. 😁
Do you recommend front or rear legs for the chicken recipe?
Those Chicken Legs Just Insane.
That Toast, Wild. Together, Done!
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.
You had to mention the pasta dish at the end. We need a Cowboy Carbonara video!
That's revolutionary! Makes me wonder what other little but amazing hacks were missing. Spatchcock drumstick
Excellent video - I was going to make Sam’s tequila lime grilled chicken tomorrow but I think I’m going to switch it up to this now
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 really thank for this Sam
Looks so fupping good! Sam, note to self, we like four letter words and all variations, keep it up fupper!
This goes on my "FOOD" list, yumm.
You have the best cooks. Making it all!!!!
I’ve said this previously, but I LOVE your PAM!!! I think it’s going to be my next watch ❤. Oh, and the drumsticks and Cowboy butter looks awesome too lol The bread looks friggen AWESOME!!!
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.
That chicken looks sooooo good
Dude!!
That is some damn good stuff right there!!!
Sam is the man!!
With the Pasta Hack, a triple treat.
Amazing as always, but I don’t understand keeping the shells on the shrimp. Why not just take the shell off then cook them.
By leaving the shells on, you're losing most of the flavor and texture when you peel the shell off to eat the shrimp.
How about leaving just the tails on and doing everything else the same? 😊
I was going to say the same thing. Having the shell left on all the flavor of the butter was left on the shell and none on the meat. He could have just left a portion of the tail on.
Rocky mountain osters!, pure chewy goodness!
Like the idea of Butterflying the Leg's!! 😂
Wow does this look amazing
Made this with the chicken legs and bread and WOW is it GOOD!!
And for other stuff. Bacon, blue cheese butter. Great on a steak or potato
All in for legs vs wings! More good is gooder!
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.
Has Sam ever done a NOLA style BBQ shrimp? Would love to see that
th-cam.com/video/aYaeIREB0S8/w-d-xo.html
Good recipe. You could also totally replace the lemon and parsley with lime and cilantro for a slightly different version.
Mince up a fire roasted jalapeno instead of the red pepper flakes too.
Just made this! THIS CHICKEN IS OUT OF HAND AMAZING! sorry for shouting.
Mouth watering delishisness. Gotta try this.❤❤❤❤
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.
Going on the grill they look like a Georgia O'Keefe painting.
I bet that cowboy butter would be great of squirrel!!