Cowboy Charcoal, maker of premium, all-natural hardwood lump charcoal, wood chips and chunks, launched a new line of BBQ sauces, and ended up with three awards. Across the western frontier, chuck wagon chefs grilled over aromatic wood fires and created “cowboy cuisine.” The line's label brings the look to the bottle, with a black and white image of a frontier.

The flavors are reminiscent of the open range and include: Cowboy Brand Range Style, which is sweet and tangy; Smokehouse, which is hickory-flavored; and Prairie Fire, which is hot and spicy. The recipes for the BBQ sauces descend from a western frontier heritage that runs deep in the roots of Cowboy Charcoal. Natural flavor also runs deep in Cowboy Charcoal, as all sauces ar free from high-fructose corn syrup and gluten. 

The 2017 Scovie Awards judging panel of top culinary experts honored Cowboy Charcoal in the following categories, applauding the blend of flavors and effective product packaging:

• First place in Wing Sauce, Traditional-Hot for Cowboy Brand Prairie Fire BBQ Sauce
• First place in Wing Sauce, Traditional-Mild/Medium for Cowboy Brand Range Style BBQ Sauce
• Second place in Wing Sauce, Traditional-Mild/Medium for Cowboy Brand Smokehouse BBQ Sauce

Named after Wilbur Scoville, the scientist who invented the Scoville Organoleptic Test in 1912 to determine the heat scale of chili peppers, the Scovie Awards recognizes the best fiery foods and barbecue products in the world. Dave DeWitt, founder of the Scovie Awards and the National Fiery Foods and Barbecue Show, said there were 131 total companies entering in the 2017 competition, with 100 winning at least one award. There were entries from 34 states and 5 countries: U.S., Canada, Hungary, Croatia and Australia.