Wine on the Radio - July 20, 2006        Listen          

The Barbecue Doctor and Wine                                      Recipe

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