We had a chance to talk to Rick Browne, doctor of barbecue and host of public TV’s Barbecue America.
We asked Rick to get basic and tell us what makes for great barbecue.
“Well.. the thing about barbecue, like wine, is that great barbecue is different to everybody. It really doesn’t matter what you like as barbecue, if you like it and somebody says I won’t eat that, I don’t like that way of cooking, I don’t like that rub, I don’t like that sauce, it doesn’t mean anything. It’s what you like, what your family likes…you get used to a certain way of cooking or style of cooking and that’s what’s right for you. [It] is whatever works works.
“There are no rules in barbecue just like there are no rules in wine. We’re now getting to the point where we’re saying you can drink white wine with steak, you can drink red wine with fish. If it’s something you like, go for it.”
Now that’s what we like to hear! It’s as unsnooty as The Wine Experience!
Check out a recipe from Rick here and uh, don’t forget to Pop the Cork.™
Rick Browne’s Cognac Shiitake-Stuffed Steaks
Serves 4
The Wine Experience Wine Recommendation: Australian Shiraz
1 Tbsp. olive oil
1/2 cup finely chopped shallots
1/2 cup sliced fresh shiitake mushrooms
1/2 cup thinly sliced green onions
2 Tbsp. cognac
1/4 tsp. cracked black pepper
2 boneless beef top loin steaks, cut 1 3/4 to 2 inches thick (about 1 lb. each)
1. In a medium nonstick skillet, heat oil over medium heat. Add shallots and mushrooms; cook for 4 minutes. Add green onions; cook and stir for 3 minutes more. Remove from heat; stir in cognac, salt and pepper.
2. Using a sharp knife, make a pocket in each steak by cutting horizontally along a long side to within 1/2 inch of each of the other sides. Spread half of the shallot mixture inside each pocket, secure with 2 or 3 wooden toothpicks.
3. Prepare grill for indirect grilling. Test for medium-high heat above the drip pan. Place steaks on the grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until medium-rare doneness (145 degrees F) or medium doneness (160 degrees F), turning once halfway through grilling. Remove toothpicks before serving.
Click on this link for more or Rick Browne’s barbecue recipes!
http://www.barbecueamerica.com/recipes.cfm
Recipe courtesy of Grilling America/Harper Collins-Regan Books 2004
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