Just because it's fall doesn't mean you can't enjoy barbecue. Here, Pat and Gina Neely from Food Network's "Down Home With the Neelys," share their flavorful recipes that are full of smoky spice and zest.
Char-grilled rib eye
- 1 recipe roasted shallot and herb butter (recipe follows)
Roasted shallot and herb butter
- 1 recipe roasted shallot and herb butter (recipe follows)
- 1 medium shallot, peeled
- 1 tablespoon olive oil
- 1 stick salted butter, room temperature
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh tarragon
- 1 teaspoon grated lemon zest
There is nothing like a Rib Eye: it is the most flavorful steak you can buy. The thin streams of fat running through this cut of steak create outstanding flavor.Char-grilled rib eyeTake your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium- high heat on one side of your grill, and medium- low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium- high heat and the other to low.) When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted- shallot and herb butter.Roasted shallot and herb butterRoasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.Preheat the oven to 350 degrees F.Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely.Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.
When you're grilling such a thick piece of meat, it's best to cook at a high temperature, to sear the outside nicely, then move to the cooler side of the grill, to give the inside of the steak a moment to catch up. This is especially important if you like your steaks the way Pat does, more on the medium side than medium rare.
- 2 pounds fingerling potatoes, scrubbed well
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary leaves
I can't have steak without potatoes, and fingerling potatoes are my choice. These rich and creamy little darlings are about the size of my fingers, and they are firm enough to withstand the heat of my grill.Slip the potatoes into a large pot of cold water, and bring to a boil. Add a few large pinches of salt, and simmer until just tender, about 10 minutes. Drain, and let cool for about 20 minutes. Once the potatoes are cool enough to handle, place them on a sheet tray and gently press them down to flatten. (It helps to use the edge of a large clean chef's knife, pressing the potatoes down flat one at a time, until they flatten to a 1 1/2-inch thickness.) Drizzle on the olive oil, and add the garlic, rosemary, salt, and pepper. Gently toss until the potatoes are well coated. Heat your grill to medium heat. Remove the potatoes from the sheet tray, and grill them until they are golden brown and crisp, about 4 to 5 minutes per side. Remove the crispy potatoes to a platter. Give them a taste, and add more salt and freshly ground black pepper if necessary.
A great tip for grilling potatoes is to boil them a bit first; this will give you faster and more even grilling. Also the trick here is to not to overboil your potatoes. You don't want the potatoes to crumble and fall through your grill grates!
- 5 slices bacon, chopped
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 large red onion, freshly chopped
- 4 cloves garlic, finely chopped
- 1 small jalapeno pepper, seeds removed, finely chopped
- 2 tablespoons chile power
- 2 tablespoons tomato paste
- 12 ounces beer, preferably
- 2 chipotle chile peppers packed in adobo sauce, chopped
- 2 tablespoons adobo sauce
I can hear "It's a Man's World" by James Brown playing whenever I make this chili. But beer, bacon, and brisket are three of my favorite "b"s, too. So don't be scared, ladies-this delicious chili will please the whole family, not just your quarterbacks.As with most stews and chilis, this is best made the night before, and reheated right before the big game starts!Cook the bacon in a large Dutch oven over medium- high heat until the bacon is crisp and the fat is rendered, about 6 minutes. While bacon is cooking, season the cubed brisket with salt and pepper. Remove bacon to a paper- towel- lined plate. Brown the brisket, in batches, on all sides, until it has a nice color and a crust forms on the outside of the meat (about 8 to 10 minutes per batch). Remove the brisket to a rimmed plate.Saute the onion, garlic, and jalapeno in the pot until tender and fragrant, about 4 minutes. Stir in the chile powder, and toast for just a minute with the onions and garlic. Mix in the tomato paste, then pour in the beer. Bring up to a boil, scraping up all the tasty brown bits on the bottom of the pot with a wooden spoon. Add the tomatoes andntheir juices, the chipotle and adobo sauce, and, finally, the browned brisket and any accumulated juices. Bring the pot to a boil, reduce the heat to medium-low, and simmer, partially covered, for 2 1⁄2 hours, or until the brisket is nice and tender.Remove the cover, and add the beans and reserved bacon. Cook for 30 more minutes. Taste for seasoning, and adjust with salt and pepper.Serve in bowls topped with cheese, crushed tortilla chips, diced avocado, and cilantro.