Grilling is an essential part of the Fourth of July holiday, but if you're tired of the same old hot dogs and hamburgers, there are ways to get more adventerous foods to grill that will surely impress your guests.
Chef Louis Lambert, owner of Lambert's Steaks, Seafood and Whiskey, is a man who knows his way around a grill. "I like to use hard woods, fruit woods, pecan cherry wood," he says.
To help us get out of our BBQ Rutt, he's grilling up some fresh seasonal dishes, famous to his Ft. Worth restaurant. Chef Lambert is out here to show us his techniques.
"I see some beautiful mango, are we going to use that too? We're going to do a great grilled mango salsa today," he says.
Tossing the Fresh Mexican mangos and sweet Texas onions on the grill brings, the flavors come alive.
"I'm not trying to cook these through," he says, "I'm just trying to develop the natural sugars in there."
But the heat in this salsa isn't coming from the grill.
"So I've got a little serrano and I'm going to do a little tomato."
He serves it with fresh halubt, but the trick to cooking fish on the grill without it sticking is oiling beforehand.
Lambert offers some expert tips. "People always mess with the grill, doesn't everyone? Put it on and leave it alone. What I'm trying to do is sear and get nice grill marks, if I keep futsing with it I'm never going to get that."
This screams summer and it's not the big slab ob beef, it's fresh and seasonal. But if your a B-B-Q snob, bacon oil grilled oysters are an adventurous treat.
"We're going to do them in the shells and the shells are going to act as a saute pan," he explains as he puts oysters in shells.
"So then we just top that with some barbeque sauce"
The hot oil cooks the oysters in a minute and they're ready for the table.
"I'm going to take this, let's go and try them out!"
The oyster is barely heated through and it plumps it up so it's perfect and the grill brings out that real sweetness in the mango.
Sure, a juicy burger is still a winner, but these light, refreshing dishes mean you haven't busted that bikini body you've been working on all summer long!
As the food fest comes to a close, Lmabert invites you to give it a try.
"Next time you're in Fort Worth, please come see us."
Click here for more information.
Chef Louis Lambert, owner of Lambert's Steaks, Seafood and Whiskey, is a man who knows his way around a grill. "I like to use hard woods, fruit woods, pecan cherry wood," he says.
To help us get out of our BBQ Rutt, he's grilling up some fresh seasonal dishes, famous to his Ft. Worth restaurant. Chef Lambert is out here to show us his techniques.
"I see some beautiful mango, are we going to use that too? We're going to do a great grilled mango salsa today," he says.
Tossing the Fresh Mexican mangos and sweet Texas onions on the grill brings, the flavors come alive.
"I'm not trying to cook these through," he says, "I'm just trying to develop the natural sugars in there."
But the heat in this salsa isn't coming from the grill.
"So I've got a little serrano and I'm going to do a little tomato."
He serves it with fresh halubt, but the trick to cooking fish on the grill without it sticking is oiling beforehand.
Lambert offers some expert tips. "People always mess with the grill, doesn't everyone? Put it on and leave it alone. What I'm trying to do is sear and get nice grill marks, if I keep futsing with it I'm never going to get that."
This screams summer and it's not the big slab ob beef, it's fresh and seasonal. But if your a B-B-Q snob, bacon oil grilled oysters are an adventurous treat.
"We're going to do them in the shells and the shells are going to act as a saute pan," he explains as he puts oysters in shells.
"So then we just top that with some barbeque sauce"
The hot oil cooks the oysters in a minute and they're ready for the table.
"I'm going to take this, let's go and try them out!"
The oyster is barely heated through and it plumps it up so it's perfect and the grill brings out that real sweetness in the mango.
Sure, a juicy burger is still a winner, but these light, refreshing dishes mean you haven't busted that bikini body you've been working on all summer long!
As the food fest comes to a close, Lmabert invites you to give it a try.
"Next time you're in Fort Worth, please come see us."
Click here for more information.
