Category Archives: Main Dishes

Trail Boss Skirt Steak

If you haven’t grilled skirt steak before, now is the time! Understanding how to cook this cut makes it easy to add some festive flair to your dinner any night of the week. This is a little different take on skirt steak, more of a BBQ flavor.


  • 1-1/2 to 2 pounds skirt steak



  • 1/3 cup Canola oil
  • 1/4 cup Worcestershire sauce
  • Juice of 1 lemon
  • 1 tsp freshly ground black pepper
  • 3 tsp Cucamonga Cattle Company Original All Purpose Trail Boss rub
  • 1 bunch of green onions, chopped
  • 4 garlic cloves, minced



Marinate the Steak

  • Prepare the marinade. Stir together all marinade ingredients well to combine.
  • Place skirt steak into a gallon-size zipper-lock bag and pour marinade over the steak. Force the air out of the bag, zip it shut, and roll the bag around on the counter top to evenly disperse the marinade around the meat.
  • Place in a container with sides to catch any possible drips, and refrigerate for at least 2 hours and up to overnight.


Grill the Steak

  • Preheat your grill to high heat.
  • Remove the skirt steak from the marinade and let the excess drip off.
  • Place the steak on the grill and cook for about 4 minutes on each side. This is a very quick-cooking steak. Keep an eye on it
  • Spot-check the steak’s internal temperature with an instant read thermometer.Skirt steak is best-served medium-rare or medium
  • Pull at 125°F for medium-rare doneness, Pull at 130°F for medium doneness
  • Cover with aluminum foil and let the steak rest for 5 minutes.
  • Slice the meat very thinly against the grain into ribbons.

Serve with corn bread, cowboy beans, and cole slaw, sliced raw onions, dill pickle slices and have a great BBQ, Enjoy!

Beer Can Chicken

  • 1 large whole chicken (4 to 5 pounds)
  • 1 tablespoon olive oil
  • 5 tablespoons Cucamonga Cattle Co. Original Trail Boss , Prairie Dust or Double Barrel BBQ Rub
  • 1 can your favorite beer (12 ounces)

Remove and discard the fat just inside the body cavities of the chicken. Remove the neck and giblets. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the Cucamonga Cattle Co. rub inside the body and neck cavities, Rub chicken with oil and Sprinkle another 3 tablespoon rub all over the skin of the bird. If you wish, rub 1 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If you want to add a smoke flavor, add 1 to 2 cups of  wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

Pop the tab on the beer can. Pour out the top inch of beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side after 1 hour.

Using tongs; lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. Let stand for 5 minutes, remove and discard can
(Be careful not to spill hot beer on yourself.) and carve bird.

To set up you charcoal grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 briquettes to each side after an hour of cooking.

BBQ Brisket

  • 1 – Whole Brisket
  • Kosher Salt  (do not use iodized salt, it will discolor the meat)
  • Black Pepper
  • Cucamonga Cattle Co. Trail Boss BBQ Rub

Rinse your brisket and pat dry with paper towels. Trim the fat cap to about 1/4 inch and  apply salt and pepper liberally but not thick and then Cucamonga Cattle Co. Trail Boss rub over the entire brisket. It will look like too much but it will mellow out in the cooking process and half of it will be on the fat.

It doesn’t make a huge difference how you cook as long as you have a good low long-time steady heat; it can be wood, electric or gas. What you want is a good stead low fire with a temperature of around 225°.

Put on your cooker it fat side up (or down, it doesn’t really make a difference) for 1 1/2 to 2 hours per pound. Use a Digital probe thermometer to keep track of the temp.

Apply heat and smoke (Hickory, Oak, Cherry, etc..) for the first 3 to 5 hours of cooking, after that the smokes starts to become bitter, apply only heat beyond that.

* Good smoke will be thin and blue, kind of hard to see and will give a sweet flavor & that’s what you want, try to stay away from thick white smoke is too much and will impart a bitter taste.

When the internal temperature reaches 165°, wrap the brisket in a double layer of aluminum foil and return to cooker. When the internal temperature reaches 195°-200° remove the brisket from the cooker and let rest for 1-2 hours in a towel lined cooler, this allows the juices to re-distribute thru the meat.

Don’t forget the presentation of your brisket, remember people eat with their eyes first. Whether you’re cooking for your wife & kids or your mother-in-law or your next door neighbor or if you are in a competition cook-off, a brisket that is half bad, will become extra good if it is sliced and presented right. Always slice your brisket across the grain of the meat, starting on a corner of the flat. This is very important as it makes it a tenderer slice of meat. Don’t worry about the fat, people don’t have to eat it and it keeps the meat moist. Use the juice in the foil to dip your slices in just before serving.

You will get a (smoke) ring of 1/32 to 1/2 inch most time. The smoke ring is the result of a chemical reaction between smoke & Air (nitrogen). This doesn’t make a big different in the taste of your brisket but does make a better-looking brisket. Seasoning will make a difference in the size of your ring.

Remember, a good BBQ brisket doesn’t need a sauce poured over it, always serve it on the side.