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Prime Cuts Prep Time: Ribeye

by Backyard Staff

A behind the scenes look at the food prep behind our Prime Cuts: Grilled Rib Eye episode.

Join Prime Cuts chef David Bancroft at the prep table as guest chef Kevin Nashan discusses how he selects, cuts, and pre-seasons his steak, as well as how he concocts and shapes his homemade tater tots. Finally, get the inside scoop on the unique ingredients that go into his “sauce gribiche” (a.k.a. good-old egg salad) and mustard-seed condiments.

Hungry for more? Watch the all the Prime Cuts episodes to see more finished recipes

In the words of grilling expert David Bancroft, “Nothing brings people together quite like food. And, there’s nothing like preparing it in the comfort of your own backyard.”

In this Backyard Life video, we join Bancroft on the set of Prime Cuts. He and guest chef Kevin Nashan are cooking Nashan’s grilled ribeye, cabbage and tater tots recipe. (Yes, that’s right, we said tater tots.)

Getting Ready for Ribeye

David begins by asking Chef Nashan his grilling secrets. And, for him, it’s all about two things: the heat of the grill and the cut of steak. “Keep it simple,” Nashan explains as he seasons his center-cut ribeye with salt and pepper: “Really hot grill. Really good sear. Finish it off in the oven.”

Nashan offers up some other great tips, too. Like referring to coating the grill with grapeseed oil to prevent sticking his “insurance policy.” And, while he’s all about keeping the grill ultra-hot, he also says heat management is key. He likes to keep the back are the hottest. From there you can “get to know your grill,” and place different parts of the meal on the right places for optimum cooking. Almost like cooking with a heath.

“The common trend here with cooking in the backyard is confidence. Get confident with your vessel. Know your hot spots, know your cold spots.” Bancroft explains. And, Nashan agrees.

After they’ve cooked the ribeye for 10-12 minutes to a perfect medium rare, they’re ready to let it rest as they move onto sides, starting with grilled cabbage.

It may sound strange, but Bancroft and Nashan jokingly explain that Napa Cabbage “filets” stand up well to grilling. It’s actually part of the Horseradish family, creating a perfect side for this grilled ribeye recipe.

Grilled ribeye and tater tots recipe
Homemade tater tots (right) take this grilled ribeye to the next level.

Time for the tater tots

But, you won’t find Nashan’s coming out of a freezer bag. These scratch-made tots are easy to make with some mashed potatoes and a kick from your favorite chilis. And, they’re easy to fry, too. All it takes is a pot of your favorite oil; just make sure it has a high flash point and a neutral flavor (Nashan likes grapeseed or peanut). Once the oil is at 350, you’re ready to go. Just when it seems this grilled ribeye recipe couldn’t get any better, Nashan takes it to the next level!

He walks Bancroft through caramelizing cippolini onions until they’re sugary sweet, and how to make a savory, fancy egg-salad called “Sauce Gribiche.” There’s also a delicious-looking mustard jus that’s easy to create at home.

Finally, Nashan’s ready to plate. He slices the ribeye steak thin, pulls the homemade tater tots out of the fryer, and layers on all the sides. This dish can only be described as mouthwatering—and perfect for any fall backyard grill out! If you can’t wait to try out this amazing grilled ribeye at home, don’t worry. Here’s the ingredients and outline for the tater tots and sauces, below. 

Prime Cuts Tater tots, sauce gribiche and mustard jus

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Tater Tots Ingredients

  • white potatoes

  • salt

  • baking soda

  • chili powder

  • grapeseed oil

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Directions

  • Peel and chop potatoes into one-inch cubes. Separate in half. Boil half the potatoes for XX minutes until soft (but, not falling apart,) then mash
  • Combine cooked potatoes and raw potatoes in a mixing bowl. Mix in salt, chili powder and baking soda
  • Roll potatoes into a cylinder in plastic wrap and place in refrigerator until cool. Or, for homestyle tots, use a melon baller to make small balls.
  • 4 Heat grape-seed oil to 350 degrees in an iron skillet and fry sliced or balled tots for approximately X minutes (until golden brown).
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Sauce Gribiche Ingredients

  • tarragon

  • capers (keep the liquid)

  • shallots

  • mayonnaise

  • egg yolks

  • rice wine vinegar

  • salt

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Directions

  • Peel, chop and divide shallots. Cook half in an iron skillet on medium-high heat.
  • Mix remaining ingredients with shallots in a mixing bowl. Serve room temperature.
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Mustard sauce Ingredients

  • mustard seeds

  • pickling liquid from your favorite

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Directions

  • Rehydrate mustard seeds by soaking them in water for X minutes. Drain off and sit aside.
  • Mix seeds with pickling liquid from your favorite pickled food, such as dill pickles or rutabagas, for example. Refrigerate over night. Serve cold.
     

Andy Morgan’s Grilled Wild-Duck Skewers

by Andy Morgan

Join Andy Morgan for a guide on prepping and cooking the pro fisherman’s grilled wild-duck skewers dish. Duck is his favorite wild game to eat—and this is one of his favorite ways to prepare it. (Morgan’s been hunting, and cooking, duck since he was 13 years old, so you’d be well-served to give this recipe a try.)

“A lot of people turn their nose up at duck. But, in my opinion, it’s one of the best pieces of meat you can put on a grill or a stovetop,” says Morgan. “It’s definitely high in protein. It’s a rich, dark meat, and it can hold a lot of flavor if cooked correctly.”

Prepping and Marinading

Morgan suggests filleting duck into thin slices when cooking it on a grill or smoker, and marinading it for at least 24 hours ahead of time, too. This will give the marinade time to soak into—and properly flavor—the dark, dense meat. Morgan’s marinade of choice is either Italian dressing with some spices, or any type of store-bought hot sauce.

Once marinaded, Morgan then threads his fillets—along with bell peppers, jalapenos, pineapple and bacon—onto skewers. Yet, he encourages you to use whatever veggies you prefer.

Grilling . . . And Eating!

After his duck-and-vegetable skewers have been prepared, Morgan places them on a 360-degree pre-heated grill. He prefers his duck medium-rare, and warns against overcooking the thin fillets.

Once cooked, he brushes on his infamous “Kentucky sauce.” A recipe handed down from a longtime family friend, Morgan always keeps a big batch in the fridge so it’ll stay fresh and usable for a long time.

Now, all that’s left to do is take them straight from the grill right to your mouth (only stopping occasionally to add some more Kentucky sauce)! Morgan promises this is a dish that’ll quickly become one of your favorites, too.

Andy Morgan's Grilled Wild-Duck Skewers
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Andy Morgan’s Grilled Wild-Duck Skewers

Servings

4

servings
Total time

45

minutes

One duck will make 2 to 3 skewers, depending on duck size. Prep time for the skewers will only take about 15 to 30 minutes, depending on how many duck breasts you have. The overall cook time will be about 45 minutes.

Duck Skewer Ingredients:

  • Duck breast in marinade

  • 3+ skewers (depending on number of ducks)

  • 1-2 slices of bacon per skewer

  • 1-2 bell peppers (or consider adding jalapenos, onions, tomatoes, mushrooms or any veggie of choice)

  • 1 cup chunked pineapple (use more as needed)

  • DUCK MARINADE INGREDIENTS:

  • 1/2-1 cup Italian dressing

  • 1/2-1 cup Allegro hot and spicy (or any marinade of choice)

  • Dash of hot sauce, as desired

  • KENTUCKY SAUCE INGREDIENTS:

  • 1/2 cup butter (1 stick)

  • 4 cups ketchup

  • 4 cups mustard

  • 4 cups vinegar

  • 4 cups sugar

  • 1 tbsp. pepper

  • 1 tbsp. garlic salt

  • 1 tbsp. cayenne pepper (or less if you can’t take the heat)

Duck Skewer COOKING Directions:

  • Preheat grill to 350 degrees.
  • Cut duck breast into thin, long strips.
  • Wash and cut vegetables into 1-inch pieces.
  • Thread ingredients onto skewers. Start with bacon, then duck. Skew both at one end and leave the excess hanging. Then, add a vegetable piece. Thread the hanging duck again, then bacon, and repeat adding a vegetable piece. Thread back and forth to the end of the skewer, adding more duck pieces as needed, layering with bacon, then duck, then pineapple or vegetables. One individual slice of duck should thread 2 to 3 times.
  • Place skewers on grill. Sprinkle with favorite seasoning if desired. Grill one side until bacon starts to crisp. Skewers should cook approximately 5 minutes on each side for a medium cook. But, this will vary depending on the thickness of cut. The skewers are usually done when the bacon is cooked. Duck is best if not overcooked. The temperature should be 170 degrees, but that may be difficult to determine with such small cuts of meat. The meat will continue to cook a little after being removed from the grill. When the duck is almost cooked, brush the Kentucky sauce onto all sides and cook for a few additional minutes to caramelize the sauce.
  • Once the skewers are removed from the grill, let them rest for 5 to 10 minutes before digging in.
  • DUCK MARINADE COOKING DIRECTIONS:
  • Add all ingredients to duck meat and marinade for at least 24 hours to achieve the best flavor.
  • KENTUCKY SAUCE COOKING DIRECTIONS:
  • Melt butter in a large pot over medium-high heat.
  • Mix remaining ingredients together before adding to melted butter in pot. Mix well and stir continuously until the mixture begins to boil. Then, turn the heat down to medium-low and simmer for 15 minutes.
  • The unused sauce can be stored in the fridge for several months.

David Bancroft’s Chicken Fried Quail

by Backyard Staff

Looking for a traditional Southern spin on a game-bird recipe that’s anything but common to most folks? Then, feast your eyes on acclaimed restaurateur, chef and Prime Cuts host Dave Bancroft’s chicken-fried quail, pecan streusel and honey hot sauce recipe!. Once you’ve brined your quail overnight, his mouthwatering recipe is super straightforward. And, we can pretty much guarantee your non-hunting friends will take up the sport so they can serve it in their backyards, too!

David Bancroft’s Chicken Fried Quail with Honey Hot Sauce
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David Bancroft’s Chicken Fried Quail with Honey Hot Sauce

Servings

4

servings
Total time

1

hour 

Start with the Quail Brine. The quail needs to sit in the brine overnight. After that the cooking is straight forward.

Chicken-Fried Quail with Honey Hot Sauce Ingredients

Brine Ingredients

  • 4 whole quail

  • 6 Tbsp. Salt

  • 2 Tbsp. Sugar

  • 2 Tbsp. Garlic powder

  • 1 Gallon Water

  • 3 cups Ice


  • Chicken-Fry Ingredients

  • 1.5 cups All-purpose flour

  • 1 Tsp. Baking powder

  • 2 Tsp. Kosher salt

  • 2 Tsp. Garlic powder

  • 1 Tsp. Black pepper

  • 1 Tsp. Paprika

  • 1/2 Tsp. Thyme

  • Pecan Streusel Ingredients

  • 1.5 Cups Pecans

  • 1 Cup Brown sugar

  • 1/2 Cup Sugar

  • 2 Tbsp. All-purpose flour

  • 2 Tsp. Kosher salt

  • 2 Oz. Butter

  • Honey Hot Sauce Ingredients

  • 1 Cup Local wildflower honey

  • 2 Tbsp. Cyrstals hot sauce

Directions

  • Quail brine: Dissolve all seasonings into 1 gallon of warm water, then add the 3 cups of ice to chill it. Submerge your quail in the brine and refrigerate overnight.
  • To fry the quail: Remove your quail from the brine and place directly into chicken-fry mixture. Fry until golden brown, or until internal temperature reaches 165 degrees. Finish by topping your fried quail with pecan streusel and honey hot sauce.
  • To make the streusel: Pulse all ingredients (except butter) in food processor until they reach a crumble form, making sure not to over mix. Remove ingredients from processor, pour into bowl, and mix butter in by hand. Bake at 350 degrees on a baking sheet for 7 minutes.

David Bancroft’s Fried Green Tomatoes

by Backyard Staff

These aren’t just any fried green tomatoes, they’re David Bancroft‘s fried green tomatoes. If you’re not familiar with Bancroft, he’s a good one to get to know. Or at least get to know his recipes. Bancroft is an Auburn-based James Beard semifinalist, restaurateur and chef. We’re pretty sure this one will stamp a memorable flavor imprint on the palettes of both you and your guests. Enjoy!

David Bancroft’s Fried Green Tomatoes
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David Bancroft’s Fried Green Tomatoes

Servings

4

servings
Total time

1

hour 

10

minutes

In this recipe, fried green tomatoes are paired with marinated crab and crystal rémoulade. Prepare the Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimento cheese to save time, or prepare your family’s favorite recipe.

Ingredients

  • Peanut oil, for frying

  • 12 slices fresh green tomatoes

  • 1 cup whole buttermilk

  • 2 cups cornmeal, such as Granary Farms

  • Crystal Remoulade (ingredients and steps below)

  • 1 cup pimento cheese

  • Marinated Crab (ingredients and steps below)

  • Garnish: fresh basil leaves

  • Marinated Crab Ingredients

  • 1 pound fresh Gulf crab, picked clean of shells

  • 1 fresh jalapeño, seeded and minced

  • 1 garlic clove, minced

  • zest and juice of 1 lime

  • 1 tbsp. chopped fresh cilantro

  • 1/2 tsp. kosher salt

  • dash of hot sauce, such as Crystal

  • 1 tbsp. extra-virgin olive oil

  • Crystal Rémoulade ingredients

  • 1 cup mayonnaise

  • 1/3 cup Creole mustard

  • Juice of 1 lemon

  • 1/2 tbsp. hot sauce, such as Crystal

  • 1 tbsp. Creole seasoning

  • 1 finely minced spicy pickle chip, such as Wickle’s

  • 1 tbsp. water

Directions

  • For the Fried Green Tomatoes, In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350° F.
  • Dip tomato slices in buttermilk; dredge in cornmeal.
  • Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
  • For the Marinated Crab, in a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
  • For the Crystal Remoulade, in a medium bowl, stir together ingredients from the mayonnaise to the water until combined. Refrigerate until ready to serve
  • For each serving, spread 2 tablespoons Crystal Rémoulade on the bottom of 1 plate. Top with 1 tomato slice. Spread tomato with 2 tablespoons pimento cheese. Top with another tomato slice and 2 tablespoons pimento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.

Honey Curry Chicken Kabobs Recipe

by Joe Thomas

If you’re looking for a crowd-pleasing backyard dish, here is the recipe from Joe Thomas for his grilled curry chicken and veggie kabobs featured in this video. Serve these chicken kabobs with grilled veggies his homemade sweet potato slices.

Joe Thomas's Honey Curry Chicken Kabobs
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Joe Thomas’s Honey Curry Chicken Kabobs

Servings

4

servings
Total time

1

hour 

20

minutes

Ingredients

  • 4 tbsps. butter, melted

  • 1/2 cup honey

  • 1/4 cup yellow mustard

  • 1 tsp. curry powder

  • 1 tsp. salt

  • 2 lbs. boneless, skinless chicken breasts

  • chopped chives

Directions

  • Preheat gas grill to medium.
  • In a bowl, combine the butter, honey, mustard, curry powder and salt.
  • Cut chicken into pieces, and marinate in sauce for 1 hour.
  • Place chicken on skewers, save remaining sauce to brush on chicken while cooking.
  • Place skewers on grill and cook, turning frequently for approximately 15 minutes or until juices run clear.
  • Sprinkle with chopped chives, if desired.

Joe Thomas’s Grilled Sweet Potato Slices

by Joe Thomas

Bass pro Joe Thomas shares his favorite recipes. Serve these sweet potato slices with his favorite dish to throw on the grill, honey curry chicken kabobs.

Joe Thomas's Grilled Sweet Potato Slices
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Joe Thomas’s Grilled Sweet Potato Slices

Servings

4-6

servings
Total time

30

minutes

Ingredients

  • 4 Sweet potatoes, sliced into rounds

  • Olive oil as needed

  • Pepper to taste

  • Garlic salt to taste

  • Smoked paprika, sprinkle on

  • Optional: Add other herbs or spices, such as rosemary or dill

Directions

  • Preheat gas grill to high.
  • Slice washed sweet potatoes into half inch rounds. Try to ensure that each slice is approximately the same thickness.
  • Place sliced sweet potatoes into a bowl and add the remaining ingredients: Olive oil, pepper, garlic salt and smoked paprika. Toss to combine.
  • Lower heat to medium and add the potatoes to the grill. Grill for about 10 minutes on each side or until soft when pierced.
  • Transfer potatoes to a platter for serving. Check the seasonings and add more salt if desired. Enjoy!

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