Category Archives: Grilling

Grilled Lobster on the Split

Bring that grill up to high heat, slather a nice amount of lobster butter on the halves and grill quickly no more than a few minutes and you will be in happy lobster land.


  • 4 lobsters
  • 1 cup butter
  • 1/4 cup coral lobster roe
  • your favorite seafood seasoning. For a New England hint I use Old Bay. For a Louisiana flair I use Tony Chachere’s Original Creole Seasoning.


Slice the lobsters from head to tail, right down the middle.

In a mixing bowl, place softened butter (no need to melt it) and fold in about a quarter cup of red coral lobster row. Spread this lobster butter liberally on top of the lobster meat. Season with your favorite seafood seasoning.

On a hot grill lay the lobster halves down and keep a sharp eye out for signs of over cooking. Lobsters should all be done in less than 2 or 3 minutes.

Attributed to:  A love for our voracious little orange scavenger friends of the deep.

Tournedos of Steak Rossine

Find four nice fillet steaks and ask your butcher to tie them in rounds to form 4 tournedos. To keep the outermost layer of meat moist, pin a single strip of bacon around the tournedo with toothpicks or skewers.

4 fillet steaks tied in rounds
4 eggs
5 large mushrooms (chopped coarsely)
2 Tablespoons seasoned or plain breadcrumbs. I prefer Panko breadcrumbs by Kikkoman
4 large steak tomatoes
Chopped parsley for sauce topping
Sprinkling of your favorite mixed herbs
1 oz butter (melted)
Salt and pepper to taste

Cut the tomatoes in half. Scoop out the center portion. Chop this up with breadcrumbs, parsley and herb seasoning mix add melted butter. Season with salt and pepper to taste. Put this mixture back into the tomato skins. Grill over medium heat on top of a grill pan or grilling skillet. When soft move to the side of the grill to make room for the tournedos.

Cook the steaks on top of the grill pan until done as desired. While timing the steaks fry the mushrooms in butter until tender. Add eggs and fry in a normal skillet on top of grill or range.

When steaks are done. Remove the string and top each with a stuffed tomato. Add a heap of mushrooms and press down to create a shallow spot to place a fried egg on top and center. Serve to your amazed and hungry guests.

Grilling at the Queen Mary?

Did you know that a major west coast grilling and barbecuing event is about to happen in Long Beach, California? On May 13 you might want to visit the 6TH Annual West Coast BBQ Classic. It’s not on the deck of the Queen Mary. It’s at the Queen’s Waterfront Events park. If you love grilling and happen to live on the West coast, then you know how it sometimes feels like all the great cueing competitions seem to go east from the great state of Texas. Well here is one for all of us left coastal elite barbecuers and everybody else who are not so snooty as well.

Mark your calendars – May 13, 2017

Here’s the ticket info;
General Admission Value Pack: Includes general admission to West Coast BBQ Classic PLUS a starter pack of FIVE (5) tasting tickets with access to the World Famous Queen Mary. 
$18 Pre-Sale, Ends April 28th
$24 From April 29th through May 13th

VIP Admission Value Pack: Includes general admission to West Coast BBQ Classic AND VIP EARLY ACCESS so you can be among the first to taste the BBQ (10AM-11AM) PLUS a starter pack of FIVE (5) tasting tickets, and access to the World Famous Queen Mary. Available in limited quantities…act now! 
$34 Pre-Sale, Ends April 28th 
$39 From April 29th through May 13th
BBQ Tasting Tickets (NO REFUNDS) – Tasting tickets are valid for all food and beverage with exception of alcohol ( 5 BBQ bucks – $10 )
Children 4 and under have free admission. Parking is $20 per vehicle.

Get more info at the events page;

See ya outdoors!

Foster’s Favorite Piquante Sauce

This is an expressive sauce that is perfect for rotisserie ham or grilled chicken. You can make a larger amount and keep it in the fridge. Simply reheat without boiling and use at any time.

1 Oz flour
2 Oz butter
4 large mushrooms, chopped
1 teaspoon Worcestershire sauce
1 cup of milk
1 bay leaf
1/2 small white onion, chopped
1 teaspoon lemon juice
dash or salt and a dash of pepper to taste

Slowly heat the milk with the bay leaf and the chopped onion just to near boiling. Remove from heat. Let stand in a warm area for at least an half hour. When you are ready to make the rest of the sauce strain the milk into a container.

Melt the butter in a saucepan and fry the mushrooms until they are tender. Blend the flour with the milk and add to the saucepan. Bring slowly to a boil, stirring constantly.

Add salt and pepper to taste. Remove pan from heat and whisk in Worcesterhire sauce and 1 teaspoon of lemon juice. Reheat before you serve but do not boil.

Lamb Chops, Trimmed the Baton Rouge Way

These little lamb chops were fresh in the butcher’s case and were devoid of rib handles. I had to try them as an appetizer while waiting on guests at the home of Carl Duke, presently of Baton Rouge, Louisiana.

6 Little lamb chops
1/2 teaspoon per chop, crushed rosemary. Fresh is best.
3 Tablespoons extra-virgin olive oil
6 garlic cloves
Liberal pinch of salt for each chop
Good coating of freshly ground black pepper


Lay chops on a plate or serving dish. Rub crushed garlic cloves all over the surface of each chop. Drizzle with olive oil. Coat one side with pepper and salt. Sprinkle 1/2 of the rosemary. Turn and coat the other sides as well.

On an oven hot grill with low flames. Cook evenly by turning 4 times through until fully cooked. These chops would go quite well with a crisp grilled vegetables and any Mediterranean style rice dish.

Chilled glass of Saint-Hilaire, Estate Bottled white sparkling wine. I like mine with a few fresh strawberries.

Pickled Pigs Feet and Lips Taste Challenge

Fun Video by your host and pal from Baton Rouge

Pickled Pigs Feet and Lips Taste Challenge

Presented by Grillin’ Across America, we had to taste these extraordinary products found in an Albertsons supermarket in North East Baton Rouge parish. Whew! These were very extreme. My guess is this is an acquired taste, because it was such a bad one, I couldn’t get it out of my mouth for a whole extra day.

Pineapple Stuffed Cornish Hens

Hey! You got pineapple inside of my Cornish Game hens. Hey that is pretty tasty!

4 Two pound rock Cornish cross hens
1 Sixteen ounce of canned pineapple chunks, packed in syrup.
1 teaspoon garlic salt
1/2 cup butter, melted
2 Tablespoons of freshly squeezed lemon juice
Enough sea salt to dust the interior cavity of the birds

Clean and rinse the hens. Pat dry inside and out with paper towels. Lightly salt the interior cavity of each hen with sea salt or regular salt. Drain the syrup and stuff the birds with pineapple chunks.

Use a grill safe string or spikes to truss the cavity closed. Set each bird crosswise on an rotating spit. One facing toward you, the next facing away. Secure so the birds do not lose grip and stay heavy side down. If you don’t have a spit. Simply turn hens every 15 minutes.

Combine the garlic salt, warm butter and lemon juice. Baste the birds with this mixture every 15 minutes or more and grill over medium coals. Test if fully cooked with a meat thermometer. Should take about an hour, no more than 1 and 1/2 hours.

Attributed to:  High surf and volcanic sand beaches