Recipes: Texas BBQ
Episode
#103
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T-Bone Steak |
At the Saveur Texas Hill Country Wine & Food Festival in Austin, Texas, Karen MacNeil meets Steven Raichlen, host of Barbecue University With Steven Raichlen, who shares his secrets on grilling the perfect steak and making Texas-style BBQ.
Steven Raichlen’s
Perfect Grilled T-Bone
Steak
Ingredients:
Two one-inch thick, 10 ounce T-bone steaks
coarsely ground sea salt
ground black pepper
butter (optional)
extra virgin olive oil (optional)
Directions:
- Take a couple of thick T-bone steaks (each about 1 inch thick and 10 ounces).
- Season generously with coarse sea salt and freshly and coarsely ground black pepper.
- Set up your grill for direct grilling and preheat to high. However, have a medium heat zone on the grill, where you can move the steaks if they start to burn.
- Grill the steaks until cooked to taste, about 6 minutes per side for medium-rare. Give each steak a quarter turn after 2 to 3 minutes to lay on a crosshatch of grill marks.
- Transfer the cooked steaks
to a
platter or plate and let rest for 2 minutes before
serving. - If you like, rub a pat of butter over the steaks or
drizzle with a little extra virgin olive
oil. - For more details and other recipes, check out Steve's Web site: www.barbecuebible.com or bbqu.net.
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Spicy Shrimp Texas-Style
Ingredients:
¼ cup virgin olive oil
8 finely chopped scallions (including green part)
3 large cloves garlic, mashed to a paste with a fork
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 ½ teaspoons dried basil
2 bay leaves, crumbled
¾ teaspoon cayenne pepper
¾ teaspoon paprika
½ teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1 ½ pounds medium shrimp, peeled, with tails left on
Note: If fresh herbs are available, chop and use twice the amount listed for the dried.
Directions:
- Combine all of the ingredients in a large bowl or ziplock bag.
- Add peeled shrimp and toss until evenly coated with mixture.
- Place on skewers and grill until opaque, about 6 minutes.
Sugar Cured Rub by Kevin Williamson, Chef
Ranch 616
Ingredients:
1 cup granulated sugar
1 cup brown sugar
½ cup dark chili powder ( e.g. New Mexican )
½ cup paprika
2 tablespoons dried basil
2 tablespoons dried thyme
2 tablespoons Mexican oregano
2 tablespoons cayenne
4 tablespoons granulated garlic
2 tablespoons mustard powder
¼ cup kosher salt
Directions:
- Just rub the dry mixture on quail and/or chicken. The longer the rub stays on the poultry the more intense the flavor.
- Grill as desired.