Emerils Great Grilling And Barbecue Tips Food

EMERIL'S HOMEMADE BARBECUE SAUCE

Steps:

• In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

EMERIL'S GREAT GRILLING AND BARBECUE TIPS

Steps:

• -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

EMERIL'S EASY BARBECUE SHRIMP

Steps:

• In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon of the Creole seasoning, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
• Heat 1 tablespoon of the oil in a 12-inch skillet over high heat. Add the shrimp shells and heads and cook, stirring a few times, for 3 minutes. Add the wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
• Heat a 14-inch skillet over high heat. Add the remaining 2 tablespoons oil, then the shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
• Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with the Jalapeno Biscuits.