Cast Iron Chris' 3rd Annual Cowboy Cook-Off

We're big fans of Cast Iron Chris here in Cowboy Cauldron Country. We met him through a mutual friend years back and there was an evident connection we all shared for big fires, cooking on cast iron, and entertaining with these elements for our friends and loved ones. Chris has built a fantastic following through restoring vintage cast iron cookware and, more recently, showcasing his cooking prowess on his own Cauldrons. We wanted to showcase Chris here as he has hosted a killer event each year known as the Cowboy Cook Off. Here's an entry from Chris Wing himself!

What is the Cowboy Cook Off? Simply put, it’s a wood-fired cooking event hosted in my backyard for friends and family. It started as a unique party and turned into an event- one where people walk into my backyard, look around, and say, “what the (insert expletive)…”

The first time I saw a Cowboy Cauldron online, I said to myself, “what the hell is that?!” It was the coolest fire pit I had ever seen. When I finally saw a Cauldron in person, my original revelation was confirmed- it’s the world’s most badass fire pit. Cauldrons aren’t your ordinary fire pit (and grill) where it’s part of an outdoor setting; it is the setting. They command your attention.

I love cooking outside over a wood fire, and after seeing one for the first time, I came up with the idea to host a party where a Cowboy Cauldron was the center of attention and the reason for the party. The idea became reality, and the first Cowboy Cook Off (CCO) came to fruition in June of 2023.

At the CCO, everyone who comes brings something to cook over live fire. I kept the first party relatively small, since wood-fired cooking has its challenges- sometimes something you think will cook in 45 minutes ends up taking two hours. The first CCO was a complete success, with around 35 friends and family in my backyard slinging out some awesome dishes, like cowboy-cut ribeyes, picanha, pork salsa verde, homemade biscuits and pop tarts, pineapples, and garlic-butter chicken wings- just to name a few! After having an absolute blast and seeing that the CCO could definitely be scaled, it was time to take it up a notch.

The second annual CCO was more than double the size, with over 70 attendees. The first year we had only one Cowboy Cauldron and two other rigs, but this time we had four Cowboy Cauldrons and one other rig. Not only did the crowd get bigger, but the food got even better- spatchcock chicken pitas, St. Louis ribs, street corn dip, Korean short rib with kimchi fried rice, burrata and peach flatbreads, birria tacos, and so much more!

The second CCO was epic, but it was time to crank up the dial.

This past June was the third annual CCO, with nearly 90 attendees, five Cowboy Cauldrons, and, if you can believe it, even better dishes! Tomahawk steaks, a 21-pound Kurobuta pork shoulder (that took 10 hours to cook), smoked blue catfish, cowboy beans, grouper tacos, Sunday Sauce, edamame, sourdough bread (this was very impressive), mussels, and the list goes on!

I saw the world’s most badass fire pit, and it made me want to host a badass party. Fire brings people together and food brings people together- this has been and always will be.

Previous attendees now know that the Cowboy Cook Off isn’t just a party- it’s an event, an experience, and something to look forward to when June rolls around.

Follow Chris on Instagram here.

Also, subscribe to his YouTube Channel here.