A BBQ Nation, The Official SmokeInDaEye Blog

Grilled Spatchcock Chicken

Smoke In Da Eye — Mon, 12 Sep 2011 14:23:16 GMT

Although Grilling.com duties keep the SmokeInDaEye.com competition BBQ team rather busy these days, we did want to share the most recent video from our good friend Robyn from GRillGrrrl.com.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Winner Winner Chicken Dinner

Smoke In Da Eye — Wed, 20 Jul 2011 16:44:17 GMT

SmokeInDaEye.com is pleased to announce the winner of our latest prize package, courtesy of the National Pork Board and Guy Fieri. And the winner as selected by Random.org is...Gerard Molloy!

Grillin' With Guy Fieri and the National Pork Board

Smoke In Da Eye — Fri, 08 Jul 2011 14:57:52 GMT

Grilling season is well underway and to make it even more special, our good friends at the National Pork Board have provided us with a NEW exclusive sizzling pork recipe from the culinary rock star and self-proclaimed “Pal-of-Pork” himself, Guy Fieri.

With its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece.

And to make sure your cookouts truly rock, the National Pork Board and Guy Fieri are also providing a grilling gift pack for one lucky SmokeInDaEye.com readers. To enter simply post a comment below and at 12pm ET on Friday, July 15 we'll select one comment at random to receive a package that includes:

•    Guy’s new cookbook - Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It
•    Four (4) big, bold BBQ sauces featured in Guy's BBQ Sampler Set
•    $25 gift card to purchase pork at a local retailer
•    The ultimate grilling tool set
•    Digital thermometer

Cuban-Style Grilled Spare Ribs with Mojo Sauce

(Recipe courtesy of Guy Fieri on behalf of the National Pork Board)

Ingredients

8 pounds pork spare ribs, trimmed of excess surface fat, silverskin removed, cut into 5 or 6 slabs

2 tablespoons granulated garlic

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

Mojo Sauce

1/3 cup extra virgin olive oil

1/3 cup fresh orange juice

1/3 cup fresh lemon juice

2 tablespoons fresh lime juice

3 garlic cloves, minced

3 tablespoons chopped cilantro

2 tablespoons chopped flat-leaf parsley

2 tablespoons finely chopped chives

1 tablespoon honey

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.

Mix granulated garlic, salt, and pepper a together in a small bowl to make a basic seasoning mix (the bright, bold flavor will come later from the mojo sauce). Season ribs all over, rubbing seasoning into the ribs well. Arrange ribs over foil pan (a rib rack works great) and cover the grill. Grill, turning occasionally, until the ribs are nicely browned and the meat is beginning to pull away from the bones, about 1 1/2 hours. (For a charcoal grill, add 12 briquettes to coals after 45 minutes.) This gets the ribs nice and smoky for a great base flavor.

Carefully transfer ribs to a platter. Wrap each slab in a double thickness of aluminum foil. Crimp foil edges to seal packet. Return the ribs to indirect medium heat. (For charcoal grill, add 12 more briquettes to coals.) Cover and grill ribs until very tender (caused by steam in foil), about 1 hours.

Meanwhile, make mojo sauce. Process ingredients in blender into smooth sauce, and season with salt and pepper. Refrigerate to blend flavors, at least 15 minutes. Taste and adjust seasoning once more just before serving. Makes about 1 1/3 cups.

Return ribs to platter. Carefully unwrap ribs--the ribs will be very steamy and hot, so take care--and discard foil. (Ribs can be prepared up to 1 hour ahead at this point. Or cool, cover, and refrigerate for up to 4 hours.)

Prepare a hot fire in grill. (For a charcoal grill, build a fresh fire, let burn until coals are covered with ash.) Return unwrapped ribs to grill and cover. Grill, flipping occasionally, until sizzling, 6 to 8 minutes.

Transfer ribs to a carving board and let stand for 5 minutes. Cut into individual ribs and place on a clean platter. Serve ribs with mojo sauce, allowing each guest to spoon sauce over ribs to taste.

Prep: 30 minutes

Total time: 3 hours

Serves: 6

Nutritional Information per Serving:

Calories: 670 Fat: 34g Saturated Fat: 9g

Cholesterol: 275mg Sodium: 1210mg Carbohydrates: 7g

Protein: 78g Fiber: 0g

All in the Family

Smoke In Da Eye — Thu, 23 Jun 2011 15:24:00 GMT

This past Father's Day, Smoke In Da Eye competition BBQ team was featured on the front page of the Greenwich Time newspaper in Greenwich, CT. Here's an excerpt from the story and be sure to check out the whole thing here:

Bond Between Greenwich father, sons stays hot with BBQ passion

by Lisa Chamoff, Staff Writer, Greenwich Time

Sunday, June 19, 2011

When the Cantwell family moved from Dallas to Old Greenwich in the late 1980s, it was long before Texas barbecue had gone mainstream.

Back down South, it was pretty common to throw some brisket in the backyard smoker and cook it "low and slow" for 12 hours.

It was a tradition that Ron Cantwell and his two sons, Clint and John, brought with them to the Northeast.

"When you see a smoker going in Old Greenwich people are going to think the house is on fire at 6 o'clock in the morning," Clint Cantwell said. "I do recall the fire department at least calling to check up on a report of all the smoke in the backyard."

Today, with upscale joints like Danny Meyer's Blue Smoke and Food Network shows devoted to grilling, barbecue has gone beyond throwing some frozen patties over charcoal.

The Cantwells have also taken their family tradition to another level, with father and sons making up the Smoke in Da Eye competitive barbecue team. The three have traveled around the country, capturing titles at various barbecue competitions.

SIDE Takes on Myron Mixon

Smoke In Da Eye — Mon, 13 Jun 2011 17:36:00 GMT

Smoke In Da Eye pitmaster Clint Cantwell takes on the winningest man in BBQ, Myron Mixon. Who won? Who you think?

It's Big Apple BBQ Block Party Time

Smoke In Da Eye — Thu, 09 Jun 2011 14:02:31 GMT

On Saturday, June 11 and Sunday, June 12, Smoke In Da Eye competition barbecue team and Grilling.com will join 120,000+ BBQ fans in Manhattan's Madison Square Park for the 9th annual Big Apple BBQ Block Party.

If you're in the area, be sure to join us at 3pm Saturday at the Kansas City Barbeque Society Booth as Smoke In Da Eye pitmaster Clint Cantwell goes head-to-head in a grilling competition against "the winningest man in barbecue" Myron Mixon.

In the meantime here's a flash back to last year's event...

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Memphis In May 2011

Smoke In Da Eye — Mon, 30 May 2011 19:37:35 GMT

Chris Lilly of Big Bob Gibson Bar-B-Q, Melissa Cookston of Yazoo's Delta Q (and winner of MIM 2010) and Lonnie Smith of Bubba Grills face off for the title of Memphis in May 2011 Grand Champion.

It's a "Good Day" In New York

Smoke In Da Eye — Fri, 20 May 2011 15:16:03 GMT

Clint Cantwell, pit master of Smoke In Da Eye Competition BBQ team and editor of Grilling.com, was featured on Fox 5's "Good Day New York" this morning cooking coffee and coriander rubbed flank steak with a grilled lemon and garlic compound butter.

Grilled Coffee-Coriander Rubbed Flank Steak Recipe: MyFoxNY.com

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ

Kingsford University 2011

Smoke In Da Eye — Thu, 31 Mar 2011 20:06:00 GMT

SmokeInDaEye.com traveled to Las Vegas for the 2011 edition of Kingsford University, a three day crash course in all things barbecue and grilling. Check it out!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

The "Rim Job"

Smoke In Da Eye — Fri, 18 Mar 2011 14:42:00 GMT

A few weeks ago, SmokeInDaEye.com traveled to Las Vegas to get schooled in all things barbecue and grilling at Kingsford University. And while we have tons of exciting content that we'll be sharing on Grilling.com over the coming weeks, we saved a very special video just for you.

As part of this year's curriculum, students were asked to create their own grilled cocktails. The results, according to the judges, were nothing short of extraordinary but in the end one cocktail stood tallest...the Rim Job (now known as the Rib Job). The creation of Grill Grrrl, Nibble Me This and Meathead of AmazingRibs.com, this cocktail was as loved for its flavor as it was for its name and here is the whole story...

The Debut of Grilling.com

Smoke In Da Eye — Wed, 16 Mar 2011 14:56:00 GMT

As avid readers of this blog may have noticed, our posts have become few and far between in recent months. The truth is, we have found another love...the launch of Grilling.com.

Officially debuting this week, Grilling.com content is being overseen by Smoke In Da Eye's own pitmaster. Check out the official announcement below and we'll be sure to add new content here as frequently as possible.

New Website Launched by the Makers of Kingsford® Charcoal Creates First-Ever Online Hub for Members of the Grilling Community to Interact, Learn and Share

OAKLAND, Calif., March 10, 2011 /PRNewswire/ -- If Americans had a national style of cooking, it would be barbecue. And now, just in time for the extra hour of sunlight provided by daylight saving time, America's national culinary pastime has an online destination for enthusiasts to share – Kingsford® Charcoal's new website, Grilling.com.

Grilling.com was created for people who prefer their food cooked outdoors, no matter the season. Loaded with mouth watering recipes that visitors can rate and review, articles about the grilling lifestyle and the latest barbecue tricks from world champion pitmaster, Chris Lilly, as well as other grilling gurus, it is the first-ever virtual backyard for pitmasters of all skill levels to interact, learn and voice their opinions.

Every region in the country has its own distinct barbecue and grilling style, which means there is no shortage of great online resources for preparing flame-kissed foods. To help narrow the search, the makers of Kingsford® Charcoal enlisted some of the most influential barbecue writers to bring the best recipes, tips and articles to one destination. The site pulls in content from more than a dozen blogs, online forums and media partners, such as the Food Network. Coordinating the content is the website's newly appointed guest editor, popular barbecue blogger, Clint Cantwell. Founder of the award-winning SmokeInDaEye competition barbecue team and eponymous blog, Cantwell periodically teaches courses on outdoor cooking. Grilling.com features many how-to articles written by him as well as his latest culinary creation – a new twist on a classic St. Patrick's Day corned beef and cabbage meal, the St. Patty's Melt.

"I grew up in Texas, spent several years in Kansas City, and married a woman from Memphis, so barbecue is in my blood," said Cantwell. "I'm hoping to bring some of my most memorable experiences from the competition circuit and my own backyard into people's homes and look forward to hearing what the community thinks."

The perfect resource for pitmasters of all skill levels, Grilling.com celebrates the Grilling Life by not only featuring recipes and tips, but highlighting how grilling can be incorporated into all aspects of every day life. Tired of sending loved ones flowers for special occasions? The website includes an article describing how to create a Grilled Sate Bouquet that will melt hearts and, most importantly, satisfy appetites. Or, check out the stories of the three pitmasters who earned a degree at Kingsford® University, Las Vegas campus, where they had an all-access pit pass to learn from a talented faculty of barbecue experts and other food luminaries. Hailing from the Northeast, Southeast and Midwest, the trio's motivation for applying to polish their grills skills ranged from feeding the needy to bringing the heat on the barbecue competition circuit. Coming soon: Details on how to make the 'cued culinary cocktails on the Kingsford University syllabus, including a grilled lemonade recipe from a member of the Kingsford® research and development team.

Grilling.com also hosts the soundtrack for your next grilling experience – Kingsford® charcoal's new Pandora® station, Grilling Grooves. Developed with feedback from the brand's Facebook community, the new station plays songs that are synonymous with friends and family enjoying time together around the charcoal grill. Truly, everything needed to host a flame-fueled fete – whether it's a summer holiday celebration, stadium tailgate or a romantic meal – is on the website.

"People are very passionate about what they cook on the grill, and as a result, there is a lot of information out there about the subject, but not a single go to site," said Azadeh Fakouri, Digital Marketing, Group Manager for Kingsford®, who spearheaded the launch. "The goal of Grilling.com is to publish the most engaging and informative content available about the grilling life and to create a single destination site where the online community can participate in the conversation."

Joining the online charcoal grilling community is simple. Visit Grilling.com and create a member profile to comment on recipes, videos, share your favorite tips and much more. For more Kingsford updates, visit Kingsford.com or connect with Kingsford on Facebook.

The Clorox Company is a leading manufacturer and marketer of consumer products with 8,300 employees and fiscal year 2010 revenues of $5.53 billion. Clorox markets some of consumers' most trusted and recognized brand names, including its namesake bleach and cleaning products, Green Works® natural home care products, Pine-Sol® cleaners, Poett® home care products, Fresh Step® cat litter, Kingsford® charcoal, Hidden Valley® and KC Masterpiece® dressings and sauces, Brita® water-filtration products, Glad® bags and wraps and containers, and Burt's Bees® natural personal care products. The company's products are manufactured in more than two dozen countries and sold in more than 100 countries. Clorox is committed to making a positive difference in the communities where its employees work and live. Founded in 1980, The Clorox Company Foundation has awarded cash grants totaling more than $80 million to nonprofit organizations, schools and colleges. In fiscal 2010 alone, the foundation awarded $3.5 million in cash grants, and Clorox made product donations valued at $8.8 million. For more information about Clorox, visit www.TheCloroxCompany.com.

The Art of Butchery

Smoke In Da Eye — Fri, 11 Mar 2011 15:02:00 GMT

SmokeInDaEye.com recently visited Cochon 555, a multi-city event dedicated to celebrating heritage breed pigs. In addition to tastings from five top name chefs, this year's event featured a butchering contest in which two highly skilled individuals looked to break down half a pig in the fastest time.

VIDEO: I Remember When...

Smoke In Da Eye — Tue, 01 Mar 2011 15:34:00 GMT

First of all, sorry for the lengthy break between posts but things have been a little hectic (more to come on that later).

We did, however, get a chance to sit down with several competition BBQ cooks during our hiatus and reminisce about their earliest barbecue and grilling memories. Here's the result...

- SmokeInDaEye.com , Home of Bigger, Badder, Bolder Competition BBQ(c)

Super Eats for Super Bowl Sunday

Smoke In Da Eye — Thu, 03 Feb 2011 17:03:00 GMT

As Super Bowl Sunday quickly approaches, we are serving up some Bigger, badder, bolder recipes sure to keep your guests talking about your game day spread for weeks including Bacon Cheddar Beer Bites, Deep Fried Ribs, and Pulled Pork Lasagna. And be sure to check out more recipes here.

Bacon Cheddar Beer Bites

This recipe combines all four major food groups (cheese, bacon, sausage and beer) into one tasty, bite sized appetizer. The result? Cheese stuffed, bacon wrapped, beer battered (and fried) sausage balls.

Ingredients
8 ounce block sharp cheddar
16 ounces breakfast or Italian sausage
1 pound of center cut bacon
2 cups all purpose flour
1 teaspoon salt
One 12 ounce beer
2 egg yolks
1/2 teaspoon baking powder

Heat oil for frying to 375 degrees in a deep sided pot or deep fryer. Mix beer, yolks, salt and baking powder in a bowl and slowly add 1 ½ cups flour until smooth and moderately thick.

Cut cheddar into 1 inch cubes. Cover each cube with uncooked sausage,rolling into individual golf ball sized meatballs. Wrap each ball tightly with 1 slice bacon (a toothpick can be inserted to hold the bacon in place if necessary then removed after frying). Dredge bacon wrapped sausage balls in a bowl containing the remaining 1/2 cup of flour, shaking off excess then dip in the beer batter. Working in batches, gently place the sausage bites in the oil and fry until golden,approximately 6 minutes. Remove, drain on paper towels and serve.

Deep Fried BBQ Ribs

Anyone can heat up a cryovac package of sub par, store bought ribs, but image the look on guests' faces when you present a platter of deep fried,panko crusted ribs! The key to making these extra tasty is to smoke the ribs then frying them (aka smo-frying).

Ingredients

1 rack of cooled pork spare ribs, pre-smoked and lightly sauced
1 cup flour, seasoned with favorite BBQ dry rub
3 egg, beaten
1 1/2 cups Japanese bread crumbs

Preheat oil in a dutch oven or fryer to 350 degrees. Place flour, eggs and Panko in three separate bowls or, for easier cleanup, three gallon sized ziplock bags.

Separate rack of ribs into individual ribs. Dredge ribs in flour, then egg then Panko. Working in small batches (2-3 ribs at a time depending on the size of your fryer), fry ribs until golden brown turning once halfway through. The ribs are precooked so you should only need to cook them for approximately 6 minutes. Remove from oil and allow to drain on paper towels. Stack the ribs on a platter and serve immediately with a side of your favorites barbecue sauce.

Pulled Pork Lasagna

The perfect one pan dish for a hungry crowd, this SmokeInDaEye original puts a barbecue twist on traditional lasagna by combining barbecue sauce, smoked cheese, pulled pork and dry rub.

Ingredients

One pound cooked pulled pork

2 cups grated smoked gouda

2 cups grated mozzarella

1 32 oz can plum tomatoes, crushed

1 bottle barbecue sauce

1 box lasagna noodles

2 cup ricotta

Dry rub

Mix tomato sauce and barbecue sauce, simmer over medium-low heat for approximately 45 minutes. Mix gouda and mozzarella cheeses and set aside. Prepare lasagna noodles according to directions. Preheat oven to 375 degrees.

In an oven proof baking dish,drizzle sauce to evenly coat the bottom. Add one layer of noodles, top with 1/3 of the pork, a 1/4 of cheese mixture, dollops of ricotta(approximately 2/3 cup), and sauce. Repeat with two more layers. Top final layer of noodles with an even coating of sauce, remainder of cheese and dry rub.

Cover lasagna with foil and place in the oven for approximately 30 minutes. Remove foil and bake and additional 10 minutes to brown the top. Rest,slice and enjoy!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Vegas Baby!

Smoke In Da Eye — Fri, 21 Jan 2011 19:01:00 GMT

From March 4-7, the fine folks at Kingsford will be in Las Vegas with a select group of food editors, bloggers and barbecue experts for Kingsford University.

Taking place at the NASCAR Sprint Cup, KU will be run by acclaimed pitmaster Chris Lilly, offering his insight in to the latest tips, techniques and grilling recipes. And when class isn't in session, students will be rubbing elbows with NASCAR pros while hanging out in the infield and VIP lounge.

Want to get in on the action? Here's your chance! Log on to Facebook.com before January 29, 2011, visit the Kingsford Fan Page, and enter for your chance to win one of three guest slots. Airfare...deluxe accommodations...quality time with Smoke In Da Eye competition BBQ team... Vegas baby!

- SmokeInDaEye.com , Home of Bigger, Badder, Bolder Competition BBQ(c)

Porkapalooza at Cochon 555

Smoke In Da Eye — Wed, 19 Jan 2011 15:34:00 GMT

Pork lovers unite! This weekend marks the New York return of the one-of-a-kind traveling culinary competition and tasting event known as Cochon 555.

(image courtesy of Cochon555.com)

What exactly is Cochon 555 you ask? According to their website, "each event provides pig-loving epicureans with a sampling of pork dishes served with wines from five different small wineries. After tasting, guests and a panel of 20 judges vote for the winning local chef (the Prince or Princess of Porc) who will travel to the FOOD & WINE Classic in Aspen to compete in the finale for the title of King or Queen.

"Guests at [the] local tastings are also invited to feast off a whole roasted heritage breed pig, try some of the unconventional desserts (bacon ice cream, anyone?), and watch two butchers in a head to head cutting competition, featuring every last edible bit, from the snout to the hocks. Participants have the opportunity to eat well and be part of an amazing food and wine community while supporting sustainable agriculture."

Sounds like a great way to spend a Sunday evening to me! And for those of you not in the New York area this weekend, no need to fear. Cochan 555 will be touring the country over the next few months visiting such cities as Boston, Seattle, Napa, DC, Chicago, Denver, LA, New Orleans and San Francisco.

For additional details and tickets please visit www.cochon555.com and also be sure to check back here for a recap and video coverage of this weekend's event!

(image courtesy of Cochon555.com)

- SmokeInDaEye.com , Home of Bigger, Badder, Bolder Competition BBQ(c)

Pork E Pigskin The Movie

Smoke In Da Eye — Mon, 10 Jan 2011 16:04:00 GMT

As the march towards the Super Bowl gets underway, it's time to start thinking about the perfect game day eats. Sure wings and chips go great with some cold beers, but why not wow the crowd this year with Pork E Pigskin, the world's only all pork pig.

check out the types of reactions you can expect when you roll out this meatastic appetizer!

- SmokeInDaEye.com , Home of Bigger, Badder, Bolder Competition BBQ(c)

It's Five O Clock Somewhere

Smoke In Da Eye — Thu, 23 Dec 2010 15:10:00 GMT

Before the race towards turn-in times begins, competition BBQ teams often get together for an early morning pick-me-up, raising a glass and offering words of encouragement to their fellow cooks.

- SmokeInDaEye.com , Home of Bigger, Badder, Bolder BBQ(c)

Wham Bam Thank You Ham

Smoke In Da Eye — Fri, 17 Dec 2010 16:18:00 GMT

Looking to wow the crowd with something special from the grill on Christmas day? This year we turned to pitmaster extraordinaire Chris Lilly for inspiration and, as usual, he knocked it out of the park.

Chris and the fine folks at Kingsford have graciously shared with us their recipe for spiral sliced ham with spicy apricot glaze. Drool over the picture for a minute then check out the recipe below!

Spiral Sliced Ham with Spicy Apricot Glaze

(Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal)

Makes: 8 servings

Prep Time: 20 minutes

Cook Time: 3 hours

Ingredients:

8 pound spiral sliced bone-in cured ham

Spicy Apricot Glaze

½ cup apricot preserves

¼ cup honey

2 tablespoons dark brown sugar

1 tablespoon Dijon mustard

1½ teaspoons Worcestershire sauce

½ teaspoon soy sauce

½ teaspoon paprika

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon rubbed sage

1/16 teaspoon ground cloves

In a medium bowl, combine the glaze ingredients and mix well.

Double a large piece of aluminum foil and place the ham, flat side down, in the center of the doubled foil. Pour ½ cup of the glaze mix on top of the ham and spread it evenly over the entire ham. Wrap the aluminum foil tight over the ham and seal it.

Prepare an outdoor charcoal grill for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the grill reaches 300 degrees Fahrenheit, place the wrapped ham on the void side of the grill and close the lid. Cook for three hours or until the internal temperature of the ham reaches 140 degrees Fahrenheit.

Remove the ham from the cooker, unwrap the foil, and place the ham in the center of a baking pan. Pour the remaining glaze over the top of the ham and spread it evenly. Place the ham back on the grill, close the lid, and cook for an additional 10 minutes or until the glaze firms. Remove the ham from the grill and serve.

- SmokeInDaEye.com , Home of Bigger, Badder, Bolder Competition BBQ(c)

The Art of the Perfect Sear

Smoke In Da Eye — Thu, 16 Dec 2010 15:22:00 GMT

With one week left to find the perfect gifts for your favorite griller, we decided to dig through our massive collection of cookbooks and offer up some hidden gems.

First up is Seared to Perfection: The Simple Art of Sealing in Flavor by Lucy Vaserfirer, a cooking instructor from Vancouver, WA.

In the book Lucy provides tips and tools for creating restaurant quality seared dishes at home. Among the approximately 100 recipes featured are duck breasts with blackberry port sauce, steak au poivre with red wine sauce and the cover dish -- ribeye steaks with carmelized onions (the recipe for which can be found below).

And while the dishes sound complex, Lucy's instructions make them a breeze to execute, even if the art of searing is new to your cooking repertoire. The only flaw in this otherwise beautifully executed book is the lack of images, leaving the reader to imagine what the finished dish should look like. Also note that there is absolutely no reason you can't add another dimension to these recipes by pan searing them over the grill!

Rib-Eye Steaks with Caramelized Onions

(courtesy of Lucy Vaserfirer's The Art of Searing)

Serves 4

Note: Although this recipe calls for two separate sauté pans, you can get by with just one. Caramelize the onions first, clean the pan, and then sear the steaks in the same pan.

Four 1- to 1¼-inch-thick rib-eye steaks, weighing about 12 ounces each

Kosher salt and freshly ground black pepper

¼ cup (½ stick) unsalted butter

2 large yellow onions, julienned

2 tablespoons extra-virgin olive oil

2 tablespoons red wine

½ teaspoon minced fresh thyme

Season the steaks generously with salt and pepper and set aside at room temperature for about 30 minutes. Meanwhile, heat a large, heavy sauté pan over medium-low heat. Add the butter and onions and cook, stirring frequently, for 30 to 35 minutes, or until caramelized.

When the onions are nearly done, heat another large, heavy sauté pan over high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the steaks and cook without disturbing for 4 to 5 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the steaks over and continue to cook over high heat for another 2 to 3 minutes, or until they reach the desired doneness. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Remove the steaks to a plate and tent with foil to keep warm.

Reduce the heat to medium, add the wine and thyme to the pan, and simmer for a minute or so, scraping up the browned bits from the bottom of the pan with a heatproof spatula. Stir in the caramelized onions and any accumulated juices from the steaks and season with salt and pepper to taste.

Arrange the steaks on individual plates, divide the caramelized onions among the steaks, and serve immediately.

Caramelized Onions

Caramelized onions add so much flavor to so many different foods, from seared steaks to burgers and sandwiches to vegetable and grain dishes. As they cook, the onions slowly turn a deep brown and taste sweet and meltingly tender.

For the best results, choose yellow or sweet onions. Cut the onions into uniform julienne pieces for even cooking. Do not slice the onions into rounds or half-moons because the small pieces from the center of the onion will burn before the largest pieces brown. (See Lucy's blog, Hungry Cravings, for a demonstration of how to julienne an onion—it’s not the same as slicing it!)

And keep in mind that what seems like a huge heap of raw onions will cook down considerably. One medium-size onion yields about ½ cup caramelized onions. Cook the onions in an ample amount of oil and/or butter, about 2 tablespoons per onion, in a large, heavy pan over low to medium-low heat for 30 to 35 minutes, stirring often. You should hear a soft, slow sizzle for the duration of the cooking time. If you hear a lively sizzle, as in sautéing, turn the heat down slightly—the onions will burn before they caramelize if the heat is too high. At first the onions will exude moisture, as if they’re sweating. Once most of the moisture evaporates, they will begin to brown. The color and flavor take time to develop; properly caramelized onions take at least 30 minutes to make. Caramelized onions can be prepared up to several days in advance and kept tightly sealed in the refrigerator.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)