4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each) 1/2 cup vegetable oil 1/2 cup Creole seasoning 2 dozen large shucked oysters 1 cup masa flour 1 cup all-purpose flour Creole seasoning, recipe follows 6 cups Roasted Garlic Mashed Potatoes, hot, recipe follows 2 cups Emeril's Homemade Worcestershire Sauce, recipe follows 1 tablespoon finely chopped fresh parsley leavesIn a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap, and refrigerate for at least 4 hours. Remove and bring the room temperature before grilling, about 30 minutes.
Preheat the grill and fryer.
Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. Remove from the grill and let rest for a couple of minutes before serving. Season the oysters with Creole seasoning.
In a mixing bowl, combine the flours. Season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until crispy and golden. Remove and drain on paper towels. Season with Creole seasoning. Place the steaks and potatoes on each serving plate. Spoon a quarter of the Worcestershire sauce over each steak. Pile the oysters on top of the steak. Garnish with parsley.
Emeril's Worcestershire sauce: 2 tablespoons olive oil 6 cups coarsely chopped onions 4 jalapenos, with stems and seeds, chopped 2 tablespoons minced garlic 2 teaspoons freshly ground pepper 4 cans anchovy fillets 1/2 teaspoon whole cloves 2 tablespoons salt 2 whole, medium lemons, skin and pith removed 4 cups dark corn syrup 2 cups Steen's Pure Cane Syrup* 2 quarts distilled white vinegar 4 cups water 3/4 pound fresh horseradish, peeled and gratedCombine the oil, onions, and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thymeCombine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Roasted Garlic Mashed Potatoes: 3 heads garlic, halved 3 tablespoon olive oil 2 pounds potatoes, peeled and diced 4 ounces (1 stick) butter, cubed 1/2 to 3/4 cup heavy cream Salt and white pepperPreheat the oven to 450 degrees F.
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Yield: 6 to 8 servings
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Emerill BBQ Tips
Great Information
Emeril's Great Grilling and Barbecue Tips
Recipe Courtesy of Emeril Lagasse
-Brush cold grill with oil to prevent sticking
-Use one-gallon zip-lock plastic bags to marinate up to 1 pound of meats or vegetables in 2 to 3 cups of marinade; seal, pressing out air, set bag in a large pan or baking dish and marinate, refrigerated, turning occasionally
-Glass baking dishes work well for marinating too, but avoid aluminum, which will interact with acids in marinades, and soft plastic or rubber containers that pick up odors easily
-Trim excess fat from meat to avoid flare-ups; slash fatty edges to keep meat from curling
-Fill a plant mister with 7 parts water and 1 part vinegar; use to spray grill when flames flare up
-Preheat gas grills at least 15 minutes; for charcoal grills, light at least 45 minutes before, and let burn to hot embers, coated with ash
-To flavor your barbecue, add aromatic hardwoods, such as hickory, mesquite or oak chips or chunks or aromatic fruit woods, such as apple or cherry or vine cuttings; soak wood in cold water for at least 30 minutes, then add to hot coals
-Begin grilling when grill temperature stabilizes at 300 Fahrenheit
-Use your hand to determine approximate temperature; hold your hand 3 inches above the rack and count the seconds you can comfortably keep it in place: 5 seconds for low, 4 for medium, 3 for medium-high, 2 for high
-For kebabs: grease flat, narrow metal skewers or soak bamboo skewers in water for 30 minutes
-For small, delicate items such as fish, shrimp or asparagus use an oiled grill basket for easy turning
-For long-cooking vegetables or fruits (such as potatoes, whole heads of garlic or apples) cut a large piece of heavy-duty aluminum foil, oil well, fill with sliced vegetables or fruit and seasonings, drizzle with oil, seal and place on hot grill Use long-handled tools and tongs -- not forks -- to turn meat to avoid piercing and releasing juices
-To prevent scorching, brush meat with prepared barbecue sauce only after it is cooked through Don't forget to use heavy-duty oven mitts, preferably asbestos
12 ounces Dungeness crabmeat, cooked 5 ounces fresh sourdough bread crumbs 1 egg white 2 tablespoons mayonnaise 1/2 tablespoon sambal 2 tablespoons chopped fresh chives 1 lemon, juiced Salt and pepper, to taste 3 tablespoons vegetable oil 1 bunch arugula, washed and trimmed Brown Butter-Tomao Vinaigrette, recipe followsIn a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together. Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.Brown Butter-Tomato Vinaigrette: 4 tablespoons unsalted butter, divided 1 shallot, minced 2 bay leaves 4 tomatoes, peeled, seeded and chopped 1 orange, juiced 2 tablespoons chopped fresh chives 1 tablespoon sherry 1/4 cup extra-virgin olive oil Salt and pepper, to tasteMelt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.
Lobster Salad: 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster 1/2 medium cucumber, peeled, seeded and finely diced 1/4 cup bottled mayonnaise 1/2 tablespoon fresh tarragon 2 small scallions, thinly sliced Kosher or sea salt Freshly ground pepper 2 to 3 New England-style hot dog buns 2 to 3 tablespoons unsalted butter, softened Pickles and potato chips as accompanimentPrepare the lobster salad. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
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A New Twist on Ribeyes
This is Tangy and Good!
Rib-Eye Steaks with Gorgonzola Horseradish Butter and Wild Rice Pilaf
4 (20 to 22-ounce) bone-in dry aged rib-eye steaks 2 tablespoons Essence, recipe follows Salt and freshly ground black pepper 2 shallots, chopped 1 tablespoon butter 1/4 cup dry white wine 1 cup cream 1 cup Gorgonzola cheese (about 4 ounces), crumbled 1/4 cup prepared horseradish 2 tablespoons chopped fresh flat-leaf parsley
Wild and Jasmine Rice Pilaf with Cherries and Persimmons: 1/4 cup Applejack brandy 1/2 cup dried cherries 1/4 cup chopped dried persimmons 1 cup wild rice 8 cups chicken stock 2 teaspoons salt, plus additional to taste 1 tablespoon corn or vegetable oil 1/4 cup finely chopped shallots 2 teaspoons chopped garlic 1/2 teaspoon minced orange zest 1 cup jasmine rice 3/4 cup diced pumpkin 1/4 cup sunflower seeds, toasted 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish 2 tablespoons apple cider vinegar 1 tablespoon honey 2 teaspoons chopped fresh thyme
To make the steaks: Season the steaks on both sides with the Essence, and salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill steaks 5 minutes on each side.
To make the sauce: Saute the shallots in butter in a saucepan until translucent. Add the wine and reduce until almost dry. Add the cream, bring to a simmer and reduce slightly. Whisk in the Gorgonzola cheese and horseradish and cook until the cheese is melted. Season, to taste, with salt and pepper. Add parsley. Set aside.
To make the rice pilaf: Preheat oven to 375 degrees F.
In a small saucepan add the brandy and bring to a simmer over medium heat. Remove from the heat. In a small bowl, combine the dried cherries and persimmons and pour the hot brandy mixture over the fruit. Let sit until the fruit is softened, 20 minutes. Drain in a strainer. Discard the soaking liquid. In a medium saucepan, combine the wild rice with 6 cups of the stock and 1 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover, and cook undisturbed until the rice is just tender, 25 to 30 minutes. Remove from the heat. Drain the wild rice, rinse quickly and transfer to a large bowl.
Meanwhile, in a medium ovenproof saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring, until softened, 1 to 2 minutes. Add the garlic and orange zest and cook until fragrant, about 30 seconds. Add the jasmine rice and pumpkin and cook for 3 minutes. Add the soaked fruit, sunflower seeds, parsley, vinegar, honey, and thyme. Add the remaining 2 cups of chicken stock and bring to a boil. Stir, cover, and bake in the oven until the rice is tender and the liquid is absorbed, about 30 minutes. Remove the rice from the oven and let sit undisturbed for 10 minutes. Transfer to a large bowl. Add the wild rice and toss thoroughly to mix. Season, to taste, with salt and freshly ground black pepper.
Spoon the rice pilaf on a plate next to the steaks, garnish with the parsley, and serve immediately with Gorgonzola sauce on the side.
Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thymeCombine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Catfish Salad
Check out this Incredible recipe
Southern Fried Catfish Salad with Orange Sweet Potato-Bourbon Dressing
Sweet Potato-Bourbon Dressing: 1 large sweet potato, about 3/4 pound, rinsed and patted dry 1/2 cup orange juice 2 tablespoons cane syrup 1/4 to 1/2 cup apple cider vinegar 1/4 cup Kentucky bourbon 1 tablespoons chopped shallots 1/2 teaspoon fresh cracked black pepper 1/8 teaspoon allspice 1 teaspoon salt 1/2 cup soybean oil 4 (6-ounce) catfish 1 cup rice flour Essence, recipe follows 1 large Vidalia onion, sliced thinly into half moons 1 1/2 cups thinly sliced Smithfied ham, Sauteed 2 peaches, pitted and diced 6 cups mixed greens Sugared Nuts, recipe followsTo make the dressing: Preheat the oven to 400 degrees F. Place the sweet potato on a baking sheet and bake for 30 minutes. Reduce the heat to 375 degrees F and bake until tender and the syrupy sugars start to break through the skin, about 45 minutes. Remove from the oven and let sit until cool enough to handle. Cut a slit down the potato and remove the peel. In a blender, combine the sweet potato, orange juice, cane syrup, vinegar, bourbon, shallots, pepper, allspice and salt. Puree for 30 seconds. Pulsing, gradually add the oil through the feeder tube. Preheat the fryer to 360 degrees F. Season the catfish fillets with Essence. Dredge the catfish in rice flour, shaking off any excess. Add to the oil and fry for about 1 to 2 minutes per side. Remove to paper towels. In a large bowl combine, onions, ham, peaches, and mixed greens. Add some of the dressing and toss well. Place a mound of the greens on a plate. Top with the catfish fillets and sprinkle with sugared nuts.Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thymeCombine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Sugared Nuts: 1/4 cup unsalted shelled peanuts 1/4 cup unsalted, shelled, chopped black walnuts 1/4 cup unsalted chopped pecans 5 tablespoons brown sugar 3/4 teaspoon salt Pinch cayenne 1 tablespoon chili oilIn a medium skillet, cook the nuts, brown sugar, salt, cayenne and the oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with waxed paper to cool. (Note: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.) Yield: 3/4 cup
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Seafood Grilling
Check out this website for wide variety of ideas!
Seafood Grilling Recipes BBQ and Barbecue Recipes A variety of grilling recipes and barbecue recipes including barbecued fish recipes, sparerib recipes, grilled seafood recipes and barbecued shrimp recipes. (more)
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New Recipe Book!
Check out this new recipe book looks great!
Allrecipes Tried and True Cookbook - All Season Grilling and BBQ
This backyard handbook will set you up for the tastiest parties and year-round family dinners.
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Webber Recipes
More uper Recipes
Recipes & Tips
Get the best grilling recipes right here!
A meal cooked on the grill feeds more than your face, it's good for the soul. Whether you're looking for a great new recipe or basic how-to we've got it here - and you're gonna love it! Check it out
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Types of Grills
What type of Grill is best for you?
By Types of grills and why!
Open Fire Grills
Grills using an open fire as a fuel source have been used for centuries. An often used device for this type of grilling is a ring constructed of metal or heavy masonry that is used to contain a small fire, which is usually fueled with wood or charcoal. Commercially produced metal pots and kettles, designed specifically for wood burning, are also used. Of course, a true open fire of the campfire variety can be used for grilling if there is a means available for supporting the grilling grate above the fire. open fire
Charcoal Grills
Grills that are designed for use with charcoal are available in a wide range of styles and sizes. Some charcoal grills are very basic, consisting of a small cast iron container with a grate placed on top. Charcoal is placed in the metal container, which may be round, square, or oblong, and the food is cooked on the grate above. This small type of charcoal grill is known as a hibachi; a traditional Japanese grill used throughout Asia, which is popular in the United States as well.
Gas Grills
Grills fueled by propane gas are an extremely popular variety of outdoor grill. Like charcoal grills, they are available in a wide variety of styles, sizes, and price ranges. The convenience that gas grills provide is perhaps the primary reason for their popularity. They provide an excellent grilled flavor to food especially when used in conjunction with wood chips and wooden grilling planks that are designed to impart added flavor to the food during the grilling process.
If you have some favorite Links or Receipes email them to dave@b100wobb.com
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How to Make Great BBQ Ribs
BBQ Ribs! = Great Ribs!
One of everyones favorites are real great BBQ Ribs! We're talking about real BBQ, which is different from what you do when you grill a steak or throw some burgers on your barbecue. BBQ, as it means in most of southern and mid western America, means cooking tough pieces of meat over a low smoky heat, for a long time. It's not hard to make great BBQ, and I hope to help you understand the how's and why's of BBQ, so your next batch of BBQ ribs will be unbeatable.
6 Tips for great BBQ ribs
From and By John D Lee 1 Don't ever boil your ribs! The problem with ribs is that they can be a bit tough and ornery. They are full of collagen, and if not cooked properly, they will be incredibly tough and chewy. You want fall off the bone BBQ ribs, and you can achieve this by boiling them, but it's a bad idea. When you boil ribs, what you are effectively doing is making a pork broth. You are stealing a lot of the delicious potential flavors from the ribs, and they will be much blander and more one dimensional when cooked this way.
What you really want to do is sort of roast the meat. BBQ is a low heat method of roasting, and by dry roasting will concentrate the great flavors of the meat.
2 low and slow! The secret to tender BBQ ribs is a long cooking time over a low temperature. If you roast these slowly, the collagen in the meat will transform into luscious gelatin, and the meat will be tender and flavorful. You want to keep the heat between 250 and 300. Lower than 250 and you risk drying the meat, and higher than 300 is getting too hot for tenderizing cooking.
3 Take off the silver skin. The silver skin is a membrane that is attached to the underside of the bones. You can't chew it and marinades, rubs and sauces can't penetrate it. It's got to go. Take a knife and pry a little bit off, then grab it with your fingers and peel the while thing off.
4 Season the ribs the night before you plan on cooking them. Rub whatever spice rub you're using on the meat the night before, to give it enough time to penetrate and flavor the meat.
5 Cook them over indirect smoky heat. You can use any receptacle that will provide heat, and hold smoke. I've built an offset firebox smoker, smoked in my brick oven, and found best results from an old gas fired pizza oven. The heat in the pizza oven is nice and steady, and I just whack a big cast iron fry pan full of fruit tree wood with some charcoal mixed in to provide lots of smoke.
The lesson is that it doesn't really matter what is providing the heat, as long as there is a lot of smoke, the heat is good and even and low; and the meat is not too close to the heat source. You can use a backyard gas BBQ with wood chips to good effect, but it is hard to keep the ribs away from the direct heat of the flames (unless you've got a really BIG BBQ!).
You can get a little bullet smoker at most hardware stores for about 50$, and they will work reasonably well, or use your imagination, and design your own cue pit!
6 Don't sauce until the ribs are done (they're done when you lift up the rack in the middle a bit, and it threatens to split in two). When they are done, heat the grill up to medium and grill the sauced ribs for a few minutes.
Follow these 6 steps and you are well on your way to an outstanding BBQ meal. People can debate for hours between the different merits of rubs, mops, different woods and sauces; so you will have to make your own mind up about all that. Just remember the principles of low and slow and steady indirect smoky heat, and you will be just fine!
This is absolutely the world's best grilled salmon recipe. It's both hot and spicy, but not overpowering. Even seafood haters will love this grilled salmon recipe. Adjust the red pepper according to your individual preference. The listed amount in the salmon recipe is a happy medium. Be sure not to overcook the salmon. The grilled salmon is ready when it flakes easily with a fork. Baking instructions for the salmon are also available. This salmon marinade is also great on other seafood as well as chicken and beef.
This salmon recipe makes approximately 8 servings.
5 tablespoons soy sauce 4 tablespoons balsamic vinegar 3 tablespoons honey 3 teaspoons brown sugar 1 1/2 teaspoons ground ginger 1 teaspoon crushed red pepper flakes, more or less to taste 1/2 teaspoon salt (optional) 2 green onions, chopped 3 cloves garlic, minced Place salmon fillets in a large resealable plastic bag. In a separate medium bowl, combine the rest of the ingredients. Whisk together well, and pour over the fish in the plastic bag. Remove the air from the bag and seal tightly. Marinate the fish in the refrigerator for 8 hours or overnight. Wrap the salmon fillets tightly in aluminum foil. Spray the inside of the aluminum foil with non-stick cooking spray before adding the salmon. Lightly oil the grill grates. Grill the salmon for 15 minutes per inch of thickness on a medium hot grill, or until salmon just flakes with a fork. Turn salmon over halfway through grilling.
Baking instructions- After marinating the salmon overnight, place salmon fillets in a glass baking dish that has been sprayed with non-stick cooking spray. Pour the leftover marinade over the salmon. Bake in a preheated oven at 400 degrees Fahrenheit. Bake for about 20 minutes or until salmon flakes easily with a fork.
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