Thrill at the Grill, on a Shoestring!

Expert Shows How You Can BBQ Anything -- Even Banana Splits -- and on the Cheap!

(CBS)  Banana and barbecue. An unlikely combination.

But on "The Early Show Saturday Edition," one of the nation's leading grilling experts demonstrated how you can grill anything - even a banana split!

Not only that: She showed that you can do it inexpensively!

Elizabeth Karmel, executive chef of the popular New York restaurant Hill Country, accepted our "Chef on a Shoestring" challenge and sought to fire up a three-course summer feast, all on the grill, and all for under our recession-busting limit of $35!

Karmel has several grilling cookbooks and a top-rated Web site, Girls at the Grill.

In sharing her secrets for great grilling and making the ultimate barbecue, Karmel also automatically tossed her chef's hat into our "How Low Can You Go?" competition. At year's end, the "Shoestring" chef with the lowest total ingredients cost will be invited back to prepare our knock-your-socks-off holiday meal.

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Fire-Roasted Corn with Smoked Paprika Butter
Salt and Pepper Pork Spare Ribs
Grilled Banana Split Sundae

FOOD FACT

Spare ribs: a variety of pork ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork ribs. They are a long cut from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them. Spare ribs are taken from the belly side of the rib cage above the sternum (breast bone) and below the back ribs which extend about 6" down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than back ribs. St. Louis Cut ribs are spare ribs where the sternum bone, cartilage, and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular.

RECIPES

Fire-Roasted Corn With Smokes Paprike Butter

INGREDIENTS:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1-1/2 teaspoons smoked paprika
1/2 teaspoon garlic salt
6 ears corn, shucked
Olive oil
Sea salt
Lime wedges

METHOD:

Build a charcoal fire or preheat a gas grill.

In a small bowl, mash together the butter, paprika, and garlic salt. Set aside at room temperature.

Brush the corn lightly all over with olive oil. Place it on the cooking grate over direct medium heat. Cover and cook, turning occasionally, until the kernels are lightly browned and blistered all over (8 to 10 minutes).

Spread the paprika butter evenly over the corn, and sprinkle it with salt and a squirt of lime just before eating.


Salt and Pepper Ribs

INGREDIENTS:
Wood chips, soaked in water for 30 minutes (optional)
2 racks pork spare ribs
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1/2 teaspoon cayenne pepper
Barbeque sauce

METHOD:

Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat; if using wood chips, place the soaked chips directly on the charcoal, or in the smoking box of a gas grill.

Remove the silver skin from the back of the ribs, if desired.

In a small bowl, mix the salt, pepper and cayenne pepper together and sprinkle the ribs liberally with the mixture.

Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack, over indirect medium-low heat. Grill covered (between 300-325°F, if your gas grill has a thermometer) for 1 ½ to 2 hours or until the meat is tender and has pulled back from the ends of the rib bones.
Leave the ribs unattended for the first 30 minutes-this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower the heat slightly. Twenty minutes before serving, un-stack if necessary and brush the ribs with the barbeque sauce.

Remove the ribs from the grill; let them rest for 10 minutes before cutting into individual or 2 to 3 rib portions. Warm any remaining sauce in a saucepan and serve on the side.

For the Grilled Banana Split recipe, go to Page 2!

[ESKCSG]

Some delicious sounding recipes! Be sure to check out Weber?s new video series ?Weber Grill Master?. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.

[louiserossignol]

Good Morning to all.. just to let you know I watch you every morning and enjoy your show. Ok just to let you know you have a typo in your recipe for you ribs you were showing this morning., the Texas Beef Rib, it say 43 tablespoons of brown sugar I think it much and you mean 4 to 3 would this be right?

[sam-kiley]

bonjour
encore la grillade, ce n'est pas pour nous déplaire a vrai dire, menu léger, bon, j'ai aimé la banana split, le maïs également, ls cotes pas pour moi, mais je suis sure que les amateurs de cotes de porcs apprécieront, merci elisabeth karmel, le saturday aussi..au revoir