Cowboy Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters

To prep the grill:

2 large handfuls of mesquite wood chips

Small disposable foil pan

 

For the butter:

1 shallot, peeled and cut lengthwise into quarters

1 teaspoon extra-virgin olive oil

1/4 teaspoon smoked paprika

1 stick unsalted butter, softened

1 tablespoon finely chopped fresh Italian parsley leaves

2 teaspoons dry sherry

1 teaspoon freshly grated lemon zest

 

For the steak:

Kosher salt & Fresh ground black pepper, to taste

2 bone-in rib eye cowboy steaks, each about 2 pounds and 2 inches thick

Extra-virgin olive oil

1/2 teaspoon garlic powder

 

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for direct and indirect cooking over medium-high heat (about 450 degrees)

In a small disposable foil pan combine the shallot quarters, oil, and paprika. Drain the chips and add one handful to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, place the foil pan with the shallot over indirect medium-high heat, close the lid, and cook until the shallot is tender, about 40 minutes. Transfer to a cutting board and let cool for 10 minutes. Mince the shallot, transfer to a small bowl, and add the remaining butter ingredients, including salt and pepper, mixing thoroughly.

Lay the butter on plastic wrap. Roll it up to form a log and twist the ends. Place in the freezer for an hour to solidify.

Lightly brush both sides of the steaks with oil and season with salt and pepper and the garlic powder. Allow the steaks to stand at room temperature for 30 to 40 minutes before grilling.

Drain and add the remaining wood chips to the charcoal or smoker box. When smoke appears, sear the steaks over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once. Then move the steaks over indirect medium-high heat, close the lid, and continue cooking to your desired doneness, about12 to 14 minutes more for medium rare. Using a digital thermometer, I like to pull mine off the grill at about 135 degrees. About a minute before pulling the steaks, place a generous pat of the butter on each steak.

Remove from the grill and let rest for 5 minutes. Serve warm, topped with more butter.

 

Barbecued Oysters

12 OYSTERS, SHUCKED

1 BUNCH GREEN ONIONS, CHOPPED

1 LB BUTTER, UNSALTED

YOUR FAVORITE BBQ RUB

8 OZ SHREDDED CHEESE (I LIKE ASIAGO)

1/4 CUP SEASONED BREAD CRUMBS

1/2 BUNCH GREEN ONIONS, MINCED

2 CLOVES GARLIC, MINCED

YOUR FAVORITE SPICY BBQ SAUCE

 

When ready to cook, heat your grill to about 375 degrees

For the compound butter: Allow the butter to soften. Combine butter, garlic, onion and BBQ rub.

Lay the butter on plastic wrap. Roll it up to form a log and twist the ends. Place in the freezer for an hour to solidify.

Shuck the oysters keeping all the liquor in the shell.

Sprinkle the oysters with bread crumbs and place directly on the grill. Cook them for 5 minutes or until the edge of the oysters start to curl.

After 5 minutes place a spoonful of butter in the oysters. After the butter melts, add a pinch of cheese.

Remove the oysters after 6 minutes on the grill total. Top oysters with a squirt of BBQ sauce and a few chopped onions. Those little bastards will be hot! So, allow them to cool for 5 minutes, then enjoy!