Jul 09 2026
Restaurants›Cowboy Club Grille & Spirits›Trail Boss Sampler Recipe

Trail Boss Sampler Recipe

Inspired by Cowboy Club Grille & Spirits
Time1h 30m
Serves4

Crispy Southwestern Cactus Fries, Rattlesnake Sausage, Bison Skewers, Cilantro Frybread, BBQ, Prickly Pear & Southwest Peanut Sauces

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Ingredients

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Crispy Southwestern Cactus Fries

Rattlesnake Sausage

Bison Skewers

Cilantro Frybread

BBQ

Prickly Pear Sauce

Southwest Peanut Sauce

Method

Crispy Southwestern Cactus Fries

  1. 1

    Prepare cactus

    Rinse nopales to remove slime, pat dry, and slice into even fries.

  2. 2

    Batter and coating

    In a shallow bowl, whisk eggs with buttermilk. In another bowl, mix flour, cornmeal, chili powder, cumin, salt, and pepper.

  3. 3

    Dredge and fry

    Dip cactus fries in the wet batter, then coat in the dry mix. Shake off excess.

  4. 4

    Fry and finish

    Heat oil in a deep pot to 350°F (175°C). Fry in batches until crispy and lightly browned, 2–3 minutes. Drain on paper towels and season with salt.

Rattlesnake Sausage

  1. 5

    Preheat grill

    Preheat grill to 375–400°F (190–205°C).

  2. 6

    Prepare sausage

    If links are thick, cut into 1-inch coins for even cooking.

  3. 7

    Cook

    Brush with a little oil and season. Grill until browned and cooked through, about 4–5 minutes per side.

  4. 8

    Finish with BBQ glaze

    Brush with BBQ glaze during the last minute of cooking.

Bison Skewers

  1. 9

    Marinate

    Whisk olive oil, soy sauce, brown sugar, garlic powder, paprika, salt, and pepper. Toss bison cubes and marinate 20–30 minutes.

  2. 10

    Skewer

    Thread marinated bison onto wooden skewers, 4–5 pieces each.

  3. 11

    Grill

    Grill over medium-high heat 3–4 minutes per side for medium-rare to medium. Baste with leftover marinade or BBQ glaze in the last minute.

Cilantro Frybread

  1. 12

    Dry mix

    In a large bowl, whisk together flour, baking powder, and salt.

  2. 13

    Add cilantro and liquid

    Stir in chopped cilantro and buttermilk to form a soft dough.

  3. 14

    Rest and shape

    Let dough rest 15 minutes. Turn onto floured surface and pat into 6–8 rounds about 1/2 inch thick.

  4. 15

    Fry

    Heat oil to 350–365°F (175–185°C). Fry until puffed and golden, 2–3 minutes per side. Drain on paper towels.

BBQ

  1. 16

    Make glaze

    Combine BBQ sauce, honey, chipotle powder, and lemon juice in a small saucepan. Simmer 3–5 minutes until slightly thickened.

  2. 17

    Finish on meat

    Brush glaze onto rattlesnake sausage coins or bison skewers during the final minute of cooking.

Prickly Pear Sauce

  1. 18

    Base

    In a saucepan, combine prickly pear juice/purée, sugar, and lime juice. Bring to a simmer.

  2. 19

    Thicken

    Stir a cornstarch slurry (cornstarch + water) into the simmering sauce until glossy and thickened.

  3. 20

    Finish

    Cool slightly. Taste and adjust sweetness. Serve with cactus fries or as a dipping sauce.

Southwest Peanut Sauce

  1. 21

    Blend

    In a blender or bowl, combine peanut butter, lime juice, soy sauce, garlic powder, smoked paprika, and water.

  2. 22

    Adjust

    Blend until smooth and pourable; add more water if needed.

  3. 23

    Taste

    Season with more lime juice or salt to balance sweetness.

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