Grilling - Emeril's Grilling Tips

emeril lagasse Rachel Been/AOL

Emeril offers his advice for a year of tasty grilling

There's no such thing as grilling season, so far as Emeril Lagasse is concerned. We sat down with the BAM! man and got some red-hot tips for year-round searing success.

Watch the video to find out what grilling mistakes Chef Lagasse thinks you're probably making and get even more tips from his new book, "Emeril at the Grill: A Cookbook for All Seasons."

AOL Food: Do you have a little bit of grilling advice -- a couple of quick tips?

Emeril: Grilling is for all seasons. You can grill indoors just as well as you can grill outdoors. But you guys out there who are grill masters, who go out and turn those barbeque grills full blast -- maybe you clean it, maybe not. Before you go out there, you take your protein right out of the refrigerator and you throw that on the grill wonder why it's sticking.

You've got to bring the protein up room temperature for at least 30 or 45 minutes. Secondly, you should grill like a stove. Half of it should be medium-high heat, a third of it should be medium or medium-low and a third of it should be low. And you should rotate things so that everything you cook is not charred and burnt and not properly cooked internally. Invest in a meat thermometer -- they're cheap.

AOL Food: Tell us a little bit more about E.J.'s Ribs.

Emeril: E.J.'s my son. It's just a very simple recipe that he and I have played around with since he was a little boy. It's a dry rub and the ribs are wrapped in foil and cooked on a low temperature, about 300 degrees for about two and a half, three hours. Then we unveil them on the foil, bring them out to the grill, and baste them with barbecue sauce. Most of the time they don't make it that far because they're so tender and so yummy that we can barely get out the door before everyone attacks these ribs.

Get the recipe for E.J.'s Ribs

AOL Food: What can we expect from your new grilling book?

Emeril: It's not just about grilling outside. There's a lot of great grilling that you can do inside with a grill pan or an indoor grill or grill griddle pan. There are also so many combinations -- barbecue sauces, chimichurri and apple-glaze -- that you can apply to whatever protein you want, whether it's vegetables, chicken, fish, shellfish or just a big steak or a big roast. I think there's something in there for everybody so I hope they enjoy it as much as I did creating it.

See more of the Emeril interview.

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16 comments

Adlerman 06:52:18 PM Sep 20 2009

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Emeril does look like a lump- too many dead animals.

LaTieceRE 07:26:01 PM Sep 02 2009

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Love him. I have some of his books. My husband gives his thanks for teaching me how to cook.

Suitman36 04:47:28 PM Sep 02 2009

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i make my ribs almost the same way. but, i don't use a dry rub. i place the ribs in a shallow pan. add vinegar, worcestershire sauce, kosher salt and pepper (you can also add other things....pineapple juice, beer, etc). tightly wrap the pan with 2 sheets of aluminum foil. bake at 275 for at least 2 1/2 hours. take out the ribs (they are now fully cooked). finish on grill with bbq sauce of your liking. i guarantee you will have none left. they fall off the bone and are delicious!!!

LAIRBEAR41 04:04:39 PM Sep 02 2009

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Two slabs of ribs ,how many people will that feed at your barbecue. You would need three ovens, give me a break.

CWincer 03:47:51 PM Sep 01 2009

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Well he hasnt't come up with mine as yet,oh don't knock this until you try it.Fresh vine ripe Tomatoes,slice to your own way,add salt an pepper if you like, spread on the Mayo , a slice of bologna an top off with peanut butter.

Melon chucker 12:40:43 AM Aug 26 2009

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Emeril may be a renown chef , but his math sucks! One-half plus one-third plus one-third?? :)

Melon chucker 12:38:13 AM Aug 26 2009

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He may be a renown chef but his math sucks. One-half plus one-third plus one-third???

DRAEGER24 07:17:02 PM Aug 25 2009

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the idiot Govindabliss 04:16:45 PM Aug 25 2009 sez:Report This! OBVIOUSLY THIS FAT PUFFY YUKKO DOES NT KNOW A THING ABOUT NUTRITION...HES A DEAD ANIMAL EATER AND THATS WHY HE LOOKS LIKE A LUMP OF SPOILED PIZZA DOUGH.Look veggie tale, get your wimpy socialist veggie butt outta here...real people eat tasty animals, you jerk...GOD, where are the real Americans....