Cow Camp Seasoning Company

Cow Camp Recipes

Prime Rib Prime Rib

Rub the boneless Prime Rib Roast with Cow Camp Season-all, coating with generous amounts of seasonings. Pierce the roast with a fork to drive the flavor through the meat and tenderize at the same time. Cover and refrigerate over night.

Cook over direct fire for approximately 15 minutes per pound (or to desired doneness) checking with a meat thermometer (135-160 degrees).

Tri Tip

3-4 lb. Tri Tip and Cow Camp Garlic Season-All. Coat Tri-Tip generously with Cow Camp Garlic Season-All before grilling over hot coals. Grill about 20 minutes on each side to desired doneness. Note: Turn with tongs & slice against the grain.

St. Louis Style Ribs
(or Baby Back Pork Ribs)

(no boiling necessary)
Dry rub ribs with Cow Camp Garlic Season-all on both sides. Grill direct over white hot coals turning ribs often so they don't burn. Cooking time: approx. 20-25 minutes. Do not over cook. Cut through the ribs between the bone when redness is gone. Put in a pan and cover, keep warm for 30 minutes. Ribs will continue to cook and be very tender. Baste with Grill'n & Dipp'n' Sauce as you cook.

Lemon Chicken Lemon Chicken

1 large whole body chicken - 1 large lemon - 1/2 cup olive oil - Cow Camp Garlic Season-all -- Preheat oven to 325 degrees. Rinse chicken thoroughly. Score lemon and squeeze over entire chicken inside and out. Sprinkle with Cow Camp Season-all inside and out. Coat outside of chicken with olive oil. Put the rest of the lemon inside the cavity of chicken. Bake for 1 hour and 45 minutes, or until leg bones pull free from meat.

Garlic Roasted Almonds

1/4 cup light corn syrup - 2 tbs. butter - 2 tbs. water - 1-2 teas. Cow Camp Season-All -- Bring all ingredients to a boil. Take off heat and add 4 cups of (raw) almonds. Stir to coat well and then spread on a cookie sheet lined with foil. Put in oven at 250 for 1 hour. Remove and drain on paper towel. Put in zip lock bag while warm and sprinkle with more Cow Camp Garlic Season-All to taste. Store in jar or plastic bags.

Quick Pasta

1 lb. vermicelli - 1 14.5oz can Italian Stewed tomatoes diced - 1 3.8 oz can sliced olives - 3-4 tbs. olive oil - 2 tbs. Cow Camp Garlic Season-All -- In a large sauce pan bring 2 quarts of water to a boil and add 1 tbs. olive oil and 1 tbs. Cow Camp Garlic Season-All. Add pasta and cook for 9-12 minutes. While pasta is cooking drain tomatoes and olives. Drain pasta but do not rinse. Put into a large bowl, add stewed tomatoes, sliced olives, remaining olive oil and Cow Camp Garlic Season-All. Fold these ingredients until blended evenly and serve.

Grilled Lamb

5 lb. butterflied leg of lamb - Cow Camp Garlic Season-All - Mesquite (preferable) -- Coat lamb evenly with Cow Camp Garlic Season-All. Sear both sides over direct coals until brown. Continue turning lamb with tongs about every 8 minutes for approximately 40 minutes until desired doneness.

Western Leg of Lamb

5 lb. boneless leg of lamb - Cow Camp Garlic Season-All - 1 onion - 1/2 cup oil - 1 cup burgundy wine. -- Heat oil in dutch oven. Coat lamb generously with Cow Camp Garlic Season-All and brown evenly. Add onions & wine. Bake at 325 for 2 1/2 hours.

Cow Camp Vegetables

Vegetables - Cow Camp Garlic Season-All -- When boiling vegetables add Cow Camp Garlic Season-All to water. This will preseason.

Cow Camp Salsa

2 lbs. fresh tomatoes, chopped - 8 small green onions, chopped - 1 tbs. lime juice - 1/2 cup fresh cilantro - 4 oz. green chilies, diced - Cow Camp Garlic Season-All -- Mix all together, season with Cow Camp Garlic Season-All to taste and chill.

Dutch Oven Pot Roast

3-4 lb. chuck roast - 1 lg. yellow onion, chopped - 1 cup port wine - 1/3 cup oil - Cow Camp Garlic Season-All -- Season roast generously with Cow Camp Garlic Season-All, brown meat in oil, add onion and wine. Cover and cook at 325 for at least 3 hours.

Fat Free Ranch Mash

6 med. potatoes - nonfat milk - 1/4 cup Cow Camp Garlic Season-All -- Peel & cut potatoes, cover with water, add 1/4 cup Cow Camp Garlic Season-All. Boil until tender, drain and mash. Add nonfat milk for consistency.

Shepherd's Shanks

4 lbs. lamb shanks - Cow Camp Garlic Season-All - 2 large onions - 1 1/2 cup burgundy wine - 1/2 cup olive oil -- Heat oil in dutch oven, season with Cow Camp Garlic Season-All and brown, add onions and wine. Simmer over medium heat for 2 hours or until meat starts to separate from bone.

Simple Cow Camp Chili

1 lb. lean ground beef - 1 lb. small red beans - 2 medium onions, chopped - 2 15oz stewed tomatoes - 3 tbs. Southwestern Style Season-All - 3 tbs. Cow Camp Garlic Season-All - 1 tbs. oil of choice -- Rinse beans, cover with water & bring to boil for 15 minutes. Keep beans simmering. Brown ground beef with onion and Cow Camp Garlic Season-All in oil. Add beef and onions to beans. Add tomatoes. Add *Cow Camp Southwestern Season-All to taste. Takes approximately 3 hours to cook. (Presoak beans overnight for 1/2 the cooking time). (*Mild=3 tbs. Med=4 tbs. or Hot=5 tbs. Cow Camp Southwestern Season-All)