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Emerils Cowboy Steaks | Barbecue Recipes

Emerils Cowboy Steaks


Serving Size : 1
Ingredients
for prepare Emerils Cowboy Steaks
:
Amount Measure Ingredient - Preparation Method
1 cup plus 2 tablespoons olive oil
1 1/2 cups Essence Creole seasoning
4 steaks (12-14 ounce) rib,
Porterhouse, T-bone,
emerils cowboy steaks
2 cups julienne assorted exotic mushrooms
1 cup julienne onions
1 large onion, cut into rings, about 1/8" thick
1/4 cup Tabasco sauce
1 cup flour
oil for frying
emerils cowboy steaks
1 cup mashed roasted root vegetables
2 cups mashed potatoes
recipe Emerils Cowboy Steaks

Preheat the grill In a shallow bowl, combine the
barbecue tips
olive oil and Essence, to make a paste. Smear each steak with the
rudy's bbq sauce recipe
rub, covering the entire steak completely. Marinate the steaks for about an
bbq baked bean recipe
hour. Place the steaks on the grill and cook for 3 minutes.
Emerils Cowboy Steaks
Remove from the grill and each steak on a cedar plank. Toss the mushrooms
north carolina pork barbecue sauce recipe
and onions with salt and pepper. Mound the vegetables on top of each steak
rudy's bbq sauce recipe
and place back on the grill. Cook the steaks on the plank for 4 minutes for

thelma's barbecue houston

medium rare. Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the
barbecue chicken crock pot recipe
onions until golden brown, about 3 minutes. Remove from the fryer and season with salt and pepper. In a
barbecue tips
sauce pan, combine the roasted vegetables and mashed potatoes together. Yield: 4 servings Posted
copycat recipe for kraft barbecue sauce
to the BBQ List on July 13, 1998 by Michele






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  • Emerils Cowboy Steaks


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