Cowboy Butter Beef & Potato Skewers Recipe
Ground beef and thin-sliced potatoes stacked on skewers, grilled over indirect heat, then seared with cowboy butter until crisp and caramelized.
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- Beef & Potatoes
- 2 lb Ground Beef (85/15)
- 4-5 Russet Potatoes
- 3 tbsp Cowboy Butter Rub
- 1/2 cup Finely Diced Onions
- 1/2 cup Shredded Cheese
- 1/4 cup Sliced Scallions
- 1/4 cup Chopped Parsley
- 2 tbsp Minced Garlic
- Oil, as needed
- Cowboy Butter
- 1 cup Unsalted Butter, melted
- 5 Garlic Cloves, minced
- 2 tbsp Dijon Mustard
- 2 tbsp Chopped Parsley
- 1 tbsp Hot Sauce
- 2 tsp Red Chili Flakes
- 1 Lemon, juiced
- Kosher Salt, to taste
- 1Cowboy Butter
- 2Melt the butter — Add a skillet over medium heat with your butter and garlic. Let melt, then stir in the Dijon, parsley, chives, hot sauce, red chili flakes, lemon juice and salt. Mix together, pull off and keep warm.
- 3Beef & Potato Skewers
- 4Preheat the grill — Light a batch of charcoal and preheat your grill for two-zone cooking at medium-low heat (about 325F).
- 5Slice the potatoes — Thinly slice your potatoes (about 1/4") using a mandoline.
- 6Season the beef — Season the ground beef with cowboy butter, onions, garlic and jalapenos.
- 7Build the stacks — Layer a potato slice with a thin layer of ground beef, then repeat until you have a 5-6" stack. Push a large skewer through the center and repeat with the remaining ingredients.
- 8Cook over indirect heat — Add the skewers over the indirect side of the coals and cook for 25-30 minutes, rotating occasionally.
- 9Baste and sear — Once the potatoes are tender and the beef reaches 160F internal, generously baste with the cowboy butter. Move the skewers directly over the hot coals and sear for 1-2 minutes per side while continuing to baste until crispy and caramelized.
- 10Finish with butter — Pull off, finish with more cowboy butter and enjoy!
- Servings not found in the source — set to 4.