The renowned Texas chef's menu and tips for some killer summer grillin'.
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There’s no law that says eating out in the yard barefoot and sweaty can’t be an exotic, fine-dining experience. We enlisted Chef Tim Love, a master of Southwestern cuisine and owner of Lonesome Dove Western Bistro and Woodshed Smokehouse, to help us put together a summer BBQ feast that will smoke the rest of the block’s grill men.
Rattlesnake and Rabbit Sausage
“There are a lot of rattlesnakes in Texas. When I was a kid we used to shoot them all the time. The meat is a lot like alligator, very edible but kind of chewy. So I blend it with rabbit and add a little pork fat, and it makes this terrific sausage. Rattlesnake sausage with a little bit of crème fraîche…beautiful. Great conversation starter, too.” Don’t have time to go out and shoot some rattlers and bunnies? You can have it shipped to you from Lonesome Dove. Call 817-740-8810 for details.
Grilled Beets and Carrots
“Peel the beets, but keep the carrot skin on and smash them, then fry them in a cast iron skillet with crispy skin, almost burn the carrots, and add in a dressing with some Hellmann's mayonnaise or goat cheese. Keep it light and refreshing.”
“Artichokes are really great right now. Poach them a little bit, let them cool, then smoke them for about 30 minutes using a light wood like pecan. Finally, pan-fry them in a cast iron skillet with Parmesan and lemon. It’s one of the most amazing things you will ever eat. It’s so dynamic with the late spring flavors.”
“When it’s hot outside and you're standing by the grill, a nice light Pinot Grigio is perfect, and a good, cold, pungent white wine isn’t bad with a steak. A nice Sancerre, say. If you're going to drink red, you want something intense, like a big California cabernet. But also, the pinot noirs are going crazy right now. Ultimately, just drink what you like, because grilling is more of an event than a formal sit-down, and you're almost always going to be eating family-style.”
Wagyu Tomahawk Rib Eye
“All you need is salt, pepper, and half a lemon for each rib eye. Grill the meat with the lemon for a little bit. A rib eye is very fatty, so when you throw it on, the grill will flame up. That’s why you only want to use half the grill—so you have space to move it away from the flame. When yellow flames touch the steak, it makes it taste like gas, and you don’t want that. You want it medium rare. When it’s a quarter of the way done, move to the other side, flip it, and let it sit a few minutes. Then, when you’re ready to serve, move it back on the hot side of the grill, the same side down, and let it cook up the way you want. This way it won’t be bloody and it will be super tender. Then squeeze the grilled lemon on top of it and let the fat come out.”
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