Grilled Peaches & Cowboy Butter

by Siri Stevens

above: Grilled Peaches - Courtesy of Mike McCune

Grilled Peaches
recipe courtesy of Kristie Binders,”Rodeo Road Recipes”

1 1/2 Tbsp. butter
3 Tbsp. brown sugar
1/3 cup dark rum (spiced is best)
8 ripe peaches – peeled, pitted & halved

Melt butter in saucepan on grill. Stir in brown sugar and rum until it dissolves. Place peach halves in melted mixture, stir and coat. Place peaches on grill over medium heat, about 5 minutes per side. Spoon on excess mixture as peaches grill. Makes about 8 servings.


above: Cowboy Butter - Courtesy of Neha MathurCowboy Butter
recipe courtesy of Ang Paris,””

1 cup salted butter (2 sticks)
1/4 cup finely minced fresh parsley
A pinch of red pepper flakes
A pinch of coarsely ground black pepper
1 clove garlic, finely minced
Juice and zest of ½ lemon

Allow the butter to come to room temperature before starting. Beat the butter until creamy, then add in the parsley, red pepper flakes, black pepper, minced garlic, lemon juice and zest. Mix until well combined. Scrape down the sides of the bowl and turn the mixture out onto a piece of parchment paper. Using the back of a spatula, spread out the mixture into a log shape. Roll the parchment paper up and twist the ends. Refrigerate for at least 4 hours to allow the flavors to come together.

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