Cognac Cocktails Meet Texas-Style Barbecue

Watch Cognac Educator Dan Nicolaescu and Grilling Author Paula Disbrowe pair delicious Cognac cocktails with Texas-Style Barbecue recipes

1 | Jarnac Ginger Cocktail & Smoky Lobster Tails

Smoky Lobster Tails with Bay Leaves From “Thank You For Smoking” by Paula Disbrowe
Serves 2-4

4 large uncooked lobster tails
Extra-virgin olive oil, for drizzling
Coarse sea salt and freshly ground black pepper
4 to 8 fresh bay leaves
Lemon wedges, for serving
Grilled bread, for serving

To prepare the lobster tails, use poultry shears to cut the shell up to the tail, then use a knife to score the tail meat along the same line as the shell, being careful not to slice all the way through to the shell.

Use the knife to gently spread open the lobster, exposing more of its meat (the remaining soft membrane will hold the sections intact). Brush the meat with olive oil and season with salt and freshly ground black pepper. Insert a bay leaf or two into the slit in the meat. Set the tails aside to marinate at room temperature while you prepare the grill.

Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the tails on the grates shell-side down, close the grill, vent the grill for smoking and cook for 3-5 minutes, until the juices are bubbling and the meat is cooked through to 135F (60C) on an instant read thermometer.

Use tongs to remove the lobster from the grill, allow it to cook for 5 minutes, and then serve in shallow bowls with plenty of napkins, lemon wedges, and grilled bread if desired.

2 | Champs Elysées with Grilled Tuna Niçoise

Tuna Nicoise Salad with Anchovy Vinaigrette
Serves 4 to 6

4 tuna steaks, about ¾-inch thick (about 2 pounds total)
Extra virgin olive oil, for drizzling
1 tablespoon Fish Monger Seasoning
2 tablespoons chopped fresh thyme leaves
6-8 thyme sprigs, for marinating (optional)

Anchovy Vinaigrette:

2 garlic cloves, crushed and peeled
Kosher salt
3-4 anchovy filets (as desired for pungency)
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice (plus more as desired)
⅓ cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt
Freshly ground black pepper

To finish the salad:

Fresh arugula, spinach, or other salad greens
Blanched haricot verts
Hard-cooked eggs
Halved radishes
Nicoise olives (or your favorite variety)
Boiled new potatoes, peeled and sliced
Cherry tomatoes

Grilled bread, for serving

Rinse the tuna steaks and then pat them dry with paper towels. Place the tuna in a baking dish (or on a plate) and drizzle with enough olive oil to lightly coat. Sprinkle the steaks with Fish Monger seasoning and the chopped thyme, and then use your hands to evenly coat each steak.  If you have additional thyme sprigs, lay them on top of the tuna steaks, wrap with plastic and refrigerate for at least 30 minutes (or up to 6 hours in advance).

Prepare your grill for two-zone cooking and build a medium-high fire. While you’re waiting on the coals, prepare the vinaigrette.

Place the crushed garlic cloves on a cutting board, sprinkle with a pinch of kosher salt, and give the garlic a light chop. Then, use the flat side of your knife to crush the mixture and work the garlic into the salt. Continue to go back and forth, chopping and smashing, until you have a rough paste. Add the anchovies, lightly chop and follow the same method to work the mixture together.

Place the garlic anchovy paste in a sealable jar. Add the Dijon, red wine vinegar, and lemon juice. Seal the jar and give it a good shake to combine. Pour in the olive oil, add an additional pinch of salt and plenty of freshly ground pepper and shake again to combine. Taste and adjust seasonings, adding more salt, pepper, or lemon juice as desired. Set the vinaigrette aside at room temperature or refrigerate up to a week in advance.

When the coals are glowing red and covered with a fine gray ash, clean and oil the grill. Place the tuna steaks over direct heat, top them with the thyme sprigs, if using, and then close the grill and cook for 3 minutes (or until the fish is nicely charred and releases easily from the cooking great). Use a vented fish spatula to carefully flip the steaks (discard thyme sprigs) and rotate them around the fire as needed for even browning, then close the grill and cook for another 3 minutes. Flip the steaks again and continue to cook, uncovered, for another 2 to 3 minutes (flipping every minute or so) until the tuna reaches an internal temperature of 135℉ to 140℉, or just cooked through (remember that the tuna will continue to cook while it rests after cooking). Allow the tuna to rest at room temperature for 10 minutes while you prepare the salad.

Place the arugula or the salad greens of your choice on a large serving platter. Place piles of the haricot verts, eggs, olives, potatoes, and cherry tomatoes around the perimeter of the platter. Top the greens with the tuna steaks and drizzle the salad with half of the anchovy vinaigrette. Allow guests to help themselves and pass the remaining dressing on the side.

3 | French 75 with Grilled Haloumi

Grilled Halloumi with Blood Oranges, Green Olives & Pistachios From “Any Night Grilling with Food52” by Paula Disbrowe
Serves 2

2 blood oranges
3 tablespoons olive oil, plus more for brushing
2 tablespoons Champagne or white wine vinegar
2 tablespoons freshly chopped oregano or mint
Kosher salt and freshly ground black pepper
6 - 8 ounces Halloumi, cut into ¼-inch slices
A couple handfuls arugula
½ cup green olives, pitted and halved
3 tablespoons toasted pistachios, lightly chopped

Prepare a charcoal grill for two-zone cooking and build a medium-high fire. Clean and oil the grates. If you’re using a grill basket, allow it to heat for 5 minutes before cooking.

Use a knife to trim the peels and pith from the oranges, and then slice the oranges into ½-inch rounds. Squeeze the juice from the orange trimmings into a bowl and add the olive oil, vinegar, and oregano. Season with salt and pepper and whisk to blend.

Oil the grates or grill basket and brush the halloumi and orange slices with olive oil. Grill over direct heat until nicely charred, 2-3 minutes on each side. Be sure you use a spatula or tongs to loosen the halloumi from the grates so you retain the flavorful browned crust.

Place the arugula on a serving platter and top with the warm halloumi and orange slices. Scatter the salad with olives and pistachios, and drizzle with the herb vinaigrette.

4 | Red Eye with Red River Ribs

Red River Ribs From “Thank You For Smoking” (Ten Speed Press) by Paula Disbrowe
Serves 4 to 6

4 tablespoons Pork Perfect or seasoning of your choice|
2 racks St. Louis-style spare ribs (about 4 ¼ pounds), trimmed as needed
Hot sauce or barbecue sauce, for serving

Sprinkle both sides of the racks with Pork Perfect, and use your hands to coat the surfaces evenly with the seasoning. Place the racks on a baking sheet and let them rest at room temperature for 30 minutes, or wrap them well with plastic and refrigerate for up to 2 days in advance. (Allow the meat to come to room temperature before grilling.)     

Prepare a charcoal grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, use tongs to remove the cooking grate and place a drip pan with 1 inch of warm water on the side with no coals, and add a couple chunks of hardwood (such as hickory or oak) to the periphery of the fire. Wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.  

When the fire begins to produce a steady stream of smoke, place the ribs over indirect heat (if a portion of the rack stretches over the coals, it’s okay), close the grill, vent the grill for smoking, and smoke for 30 minutes, using the vents to maintain a temperature of 275°F to 300°F (use tongs to flip and rotate the ribs, so the opposite side is stretching over the coals. Close the grill and smoker for 1 1⁄2 hours more, flipping and rotating the ribs every 30 minutes, adding more coals and wood as needed to maintain a steady temperature and smoke flow, until the ribs are deeply fragrant and have a nice crisp crust.

Preheat the oven to 225°F. Cover a rimmed baking sheet with a piece of heavy-duty aluminum foil and top the foil with two layers of parchment paper. Stack the racks on top of each other on the baking sheet. Wrap the racks tightly in the paper and foil packet, and cook in the oven for 2 hours. Remove the racks from the oven and let them rest in the packet for at least 10 minutes and up to 30 minutes.

To serve, unwrap the racks, slice into individual ribs, and serve with your favorite hot sauce.

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