Emeril's Best Ever Cookout Menu

Father’s Day is on Sunday, which means you’ll probably spend the week shopping for gifts and planning the perfect day for dad. But the day just isn’t complete without a mouthwatering meal that brings the whole family to the table. That’s why we asked celebrity chef Emeril Lagasse, star of Emeril Cooks on Roku, to share his best summer cookout menu — including his quick tips, flavor-boosting tricks and most mouthwatering recipes for a family BBQ feast. “On Father’s Day, I love cooking for my four kids, cooking for my own dad, who’s 91,” he smiles. “Sharing the family table goes a long way!” Here, how to make Emeril’s smoky hot dogs, saucy spareribs, cheese-stuffed burgers, spicy-sweet chicken and grilled flank steak to wow your crowd on Father’s Day…and all summer long.

Emeril’s Ultimate Hot Dog Bar

Emeril’s DIY hot dog bar features an array of toppings, including spicy cheese sauce, diced onion, and sliced lettuce. This allows for guests to get creative with how they dress up their grilled hot dog. Emeril’s top tip: Use a seasoning, like Emeril’s Original Essence (Buy from Amazon, $6.89), when making the cheese sauce. “It’s an all-purpose seasoning, so it really gives a little sense of depth while you use it and cook with it,” he notes.

Ingredients:

Jalapeno Cheese Sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon Emeril’s Original Essence
• 3 cups milk
• 1 ½ cups shredded Colby cheese
• ¾ cup jalapeño slices, drained, chopped

Hot Dogs:

• 8 all beef hot dogs
• 8 hot dog buns
• 2 to 3 tablespoons olive oil

Toppings (optional):

• Diced onion
• Sauerkraut
• Mustard
• Ketchup
• Relish
• Hot sauce
• Barbecue sauce
• Diced tomatoes
• Sliced iceberg lettuce
• Chili

Directions:

• Active: 40 mins
• Total time:  40 mins + grill prep
• Yield: 8 servings 

Ridiculously Tender Spareribs

Although these spareribs cook low and slow on the grill, it’s worth the wait as it produces moist and tender meat. Emeril’s pro tip: Trim the silver skin (connective tissue on the back of the ribs) using a sharp paring knife before cooking the meat. “People think that maybe the best way to do it is boiling them first, and I don’t really necessarily agree with that,” he says. “I try to use a little sharp paring knife to try to just trim as much of it as I can without damaging the ribs.”

Ingredients:

• 2 tablespoons vegetable oil
• ½ yellow onion, minced
• 1 tablespoon minced garlic
• ½ cup apple cider vinegar
• 1 ½ cups ketchup 
• ¼ cup molasses
• 2 tablespoons light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Louisiana hot sauce
• 2 teaspoons Kansas City–Style Rib Rub (see recipe below)
• 1 teaspoon Liquid Smoke 
• ¼ teaspoon cayenne
• ¼ teaspoon ground ginger
• ¼ teaspoon ground mustard
• 2 (4-pound) slabs pork spareribs, silver skin removed

Kansas City–Style Rib Rub:

Directions:

• Active: 40 mins
• Total time:  5 hrs + grill prep
• Yield: 6 to 8 servings 

Kicked Up Blue Cheese Stuffed Hamburgers

For a classic burger with a twist, try these blue-cheese burgers. The juicy meat pairs well with the cheese’s earthy taste. Emeril’s top tip: Stuff the burgers with other kinds of cheese if you’re not a fan of blue cheese. “You could use Feta, or goat cheese, you could use Havarti…I even use Brie. Brie’s an excellent cheese to stuff the burger with,” he suggests.

Ingredients:

• 2 pounds ground beef chuck
• 1 tablespon minced garlic
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Creole seasoning, such as Emeril’s
• 8 ounces blue cheese
• 4 large whole-wheat buns, split in half
• Optional: Diced tomatoes, romaine, sliced onions, and green peppercorn mayonnaise

Directions:

• Active: 30 mins
• Total time: 30 mins + grill prep
• Yield: 4 servings 

Spiced Honey Barbecue Chicken

These tender chicken wings are marinated in a sweet and savory marinade that doubles as the meat’s glaze — a win-win. Emeril’s top tip: When reducing the marinade into a glaze, use a nonstick pot so the mixture doesn’t cling to the surface. “My comfort zone with cookware is nonstick, really good nonstick that you can take care of and don’t even have to put them in the dishwasher,” he explains. “Although they are dishwasher-safe, just hand-wash them with hot soapy water, rinse them out good and they will last you a long time.”

Ingredients:

• 1 cup soy sauce
• ¾ cup finely chopped yellow onion
• ⅓ cup rice wine vinegar
• ¼ cup honey
• ¼ cup chopped cilantro
• 2 tablespoons sriracha
• 2 tablespoons chopped, peeled fresh ginger
• 2 tablespoons sesame seeds
• 2 tablespoons minced garlic
• 2 tablespoons sesame oil
• 12 skin-on drumettes or chicken thighs (about 3 ½ pounds)

Directions:

• Active: 50 mins
• Total time: 7 hrs + grill prep
• Yield: 6 servings 

Grilled Flank Steak with Grilled Scallions

Steak is a hearty addition to your cookout menu, and this recipe infuses flank steak with fresh lime juice and garlic for a zingy and pungent flavor. Emeril’s pro tip: Once rested, slice the steak against the grain for perfectly juicy results. “I’d say you have to have a good knife [for slicing any meat against the grain],” he says. 

Ingredients:

• 1 ½ pounds flank steak 
• ¼ cup olive oil
• 1 tablespoon minced garlic
• ¼ cup fresh lime juice 
• ½ cup chopped cilantro
• 1 teaspoon table salt + kosher salt, for seasoning
• 1 teaspoon ground black pepper
• ¼ cup chopped scallions + 2 bunches, trimmed
• Extra-virgin olive oil, for drizzling
• Cilantro sprigs and lime wedges

Directions:

• Active: 30 mins
• Total time: 1 hr, 15 mins + grill prep
• Yield: 4 servings

Additional reporting and interview by Debora Evans Price

A version of this article originally appeared in our print magazine, First For Women.

First For Women aims to feature only the best products and services. We update when possible, but deals expire and prices can change. If you buy something via one of our links, we may earn a commission. Questions? Reach us at shop@firstforwomen.com

ncG1vNJzZmivp6x7p7XRrKufp6KsvK6xzWeaqKVfpby0wNJonainlGK%2Fpq%2FIqZysZ5WisrO1y6xknKefoLy2wIymnKet