ROUSES.COM
43
TEST KITCHEN
Barbecued Crabs
Rouses Chef Terry, Thibodaux
You’ve had Barbecued Shrimp, well, this is my version made with
crabs. I use butter and garlic, but instead of Worcestershire sauce
and spices, I use a sweet Cajun seasoning mix. —Terry
WHAT YOU WILL NEED
3 dozen blue crabs
1
pound of butter
1
shallot, finely chopped
1
tablespoon chopped garlic
1
can Frére Jean Sweet Cajun Seasoning
Rouses French bread for dipping
HOW TO PREP
In a small saucepan, melt butter, add shallot and garlic, and cook until tender.
Add ½ can of Frére Jean seasoning, mix well, and remove from heat.
Place live crabs on your grill, close lid and cook until they reach a light copper
color. Remove crabs and let rest for about 5 minutes.
Remove upper shell and gills from crabs. Place crabs back on your grill and
liberally baste with the butter mixture (try to fill the inner cavity of the crab with
the liquid). Repeat this 2-to-3 times until crabs are a bright red color. Remove
crabs from grill, place on a platter, and sprinkle a nice coating of Frére Jeans.
(Serves 10-12)
Smoked Cowboy Cut Ribeyes
Rob – Rouses Marketing & Advertising
This recipe calls for a smoker, a grill, and a watch so you know when
to change cooking methods. I used our exclusive Texas Star Beef
bone-in rib-eye steak, and it came out juicy and tender. —Rob
WHAT YOU WILL NEED
1
double rib, bone-in rib-eye steak, cut 5” thick
Sea Salt
Cracked Black Pepper
Garlic Powder
Rouses Olive Oil
Mesquite or Hickory wood
HOW TO PREP
Rinse and pat dry steak (you want a dry surface so you get a nice
crust). Liberally season with salt, pepper and garlic powder. Allow
steak to rest on the countertop until room temperature, about 4o
minutes.
While steak is resting, prepare a smoker with mesquite or hickory
chunks.
Rub with olive oil and place in smoker at 225 degrees for 1 hour
and 20 minutes, or until the internal temperature reaches 145
degrees.
When you have 10 minutes of smoke time remaining, light a gas
grill to high heat so it reaches the right temperature the same
time your steak comes off the smoker. Remove steaks with tongs
and place on the gas grill just long enough to make grill marks.
Transfer steak to a platter, loosely cover, and allow to rest for 10
minutes to redistribute juices.
(Serves 2)
Royster Redfish
Billy Royster
WHAT YOU WILL NEED
1
Gulf redfish, 2 to 4 pound average
3
large lemons, sliced in rounds
1
large red onion, sliced in rounds
Fresh dill, parsley and other savory herbs
Applewood smoking chips
Kosher salt
Rouses black pepper
HOW TO PREP
Make it easy on yourself, and have your Rouses seafood clerk debone a whole
red fish and scale it.
Rinse and pat dry fish and place it on a large sheet of tin foil (you may need
several sheets to make one big tin foil wrap). Stuff with lemon and onion slices
and herbs, close the fish, sprinkle with salt and pepper, wrap completely in tin
foil and place on your pit. Cook for 1 hour, take the top off the pit, and open tin
foil so smoke can directly reach the fish. Cook for another 30 minutes to get the
smoke flavor and desired color.
(Serves 4)
