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New Menu Items at Lucille's

Lucille’s Smokehouse Bar-B-Que restaurants will dish up new Southern-inspired dishes as part of its special Fall Classics menu.

Lucille’s new Fall Classics menu items feature a Southern twist on the season’s favorite flavors. The new items include:


  • Lucille’s Hot Turkey Sandwich. Thinly sliced hickory smoked turkey breast on white bread, layered with Southern stuffing and ladled with Lucille’s famous giblet gravy. Served with creamy roasted garlic mashed potatoes and homemade cranberry sauce for $14.99.
  • Turkey Shepherd’s Pie. Hickory smoked turkey breast, celery, carrots, onions, sweet corn, peas and mushrooms in a warm herb cream sauce, topped with savory mashed potato gratin for $16.99.
  • Smokehouse Turkey Burger. An organic turkey burger with smoked gouda cheese, fresh arugula, smoked sweet peppers, and roasted garlic mayo on a honey wheat bun. Served with a choice of side for $13.99.
  • Grilled Citrus Turkey Breast. A citrus marinated breast of turkey, char grilled and glazed with Lucille’s house made citrus herb reduction. Served with roasted garlic mashed potatoes, apple cranberry relish and spiced butternut squash for $17.99.

Beef Brisket



BEEF BRISKET
Fat Boy's BBQ Recipe

1 whole beef brisket
garlic
salt
charcoal seasoning

Trim brisket to choice of fat consistency. Rub garlic salt and charcoal seasoning on both sides generously. Cook with indirect heat over charcoal fire and hickory or mesquite chips for smoke flavor. Slow cook at 350 degrees for about 3 hours. Beef is done at 170 degrees. Slice across grain of meat in thin slices. Serve on sandwiches or plates with your favorite sauce.

Peach Cobbler


PEACH COBBLER
Fat Boy's BBQ Recipe

1 cup granulated sugar
1 cup all-purpose flour
1 cup milk
1/4 cup margarine
No. 2 can sliced peaches in syrup

Melt margarine in 13 x 9 inch casserole dish in 325 degree oven. While the margarine is melting, mix sugar and flour in a mixing bowl until well blended. Add in milk and continue to blend. Add peaches to butter in dish. Stir. Pour cobbler over peaches. Do not stir. Bake until cobbler is golden brown, approximately 1 hour.

Roasted Whole Onions


ROASTED WHOLE ONIONS
Weber Grill Restaurant Recipe

Makes 4 Servings

6 (8-10 oz.) Yellow onions, skin on, about tennis ball size
1/2 stick unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sherry vinegar
1 tablespoon minced fresh Italian parsley


Build a layer of hot coals at medium heat. Keep all vents open. With the onions still in their skins, place them on the charcoal grate against the charcoal. Close the lid and cook the onions until very tender, 1 to 1 1/2 hours. Occasionally swap the positions of the onions for even cooking and turn the blackened skins away from the charcoal. When very tender, the onions will be blackened in spots all over and a knife blade will slide in and out of each onion like it is a ripe peach. Some onions may take longer than others.

At this point, to finish cooking the onions, you will need to add more charcoal to the fire for medium heat. Remove the onions from the grill and let cool completely. Carefully remove the skin from each onion, being careful to leave the root ends intact so they hold the layers of the onions together. Cut each onion lengthwise through the stem and root ends

When the fire is ready, put the cooking grate in place. In a large disposable foil pan over direct medium heat (350 to 450 degrees), melt the butter. Carefully add the onions in a single layer and season with the salt and pepper. Using tongs, turn the onions in the butter to coat them.

Slide the pan over indirect medium heat and cook, with the lid closed as much as possible, until the onions are very tender and just beginning to brown, 10 to 15 minutes, carefully turning the onions once or twice. If desired, to keep the onions warm, cover the pan with foil and let the onions continue to cook over indirect heat for as long as 30 minutes. Wearing insulated barbecue mitts, remove the pan from the grill. Splash the vinegar and sprinkle the parsley over the onions. Serve warm.

Grilled Carrots


GRILLED CARROTS
Weber Grill Restaurant Recipe

Makes 4 Servings

8 medium carrots 6-8 inches long
1/4 cup unsalted butter
1/2 teaspoon red wine vinegar
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt, divided
1/4 teaspoon fresh ground black pepper, divided
1 teaspoon minced fresh Italian parsley

Set the grill for direct cooking over high heat. Peel the carrots and cook in boiling water until partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse under cold water for at least 10 seconds to stop the cooking.

Lay the carrots flat on a work surface. Use a small saucepan over medium heat, melt butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.

Brush the cooking grates clean. Grill carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush with the remaining butter mixture, and season with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.

Lemon Broccoli

LEMON BROCCOLI
Weber Grill Restaurant Recipe

Makes 4 Servings

2 1/2 teaspoonsosher salt, divided
1 lb (about 6 cups) broccoli florets
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
1/3 cup grated Parmigiano-Reggiano cheese

Fill a large saucepan with water to within a few inches of the top. Add 2 teaspoons of the salt to the water and bring to a boil over high heat. Add the broccoli to the boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Remove from the saucepan and plunge into an ice bath to rapidly cool them. Then remove the broccoli from the ice bath and drain.

Prepare the grill for direct cooking over medium heat. Brush the cooking grates clean. Preheat a grill pan over direct medium heat for about 10 minutes. In a large bowl mix the broccoli, oil, lemon zest, and the remaining 1/2 teaspoon salt.

Spread the broccoli on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until the broccoli is warm and just begins to brown, 4 to 6 minutes, turning occasionally. Remove from the grill and garnish with the cheese. Serve warm.

Asparagus with Sherry Bacon Vinaigrette


ASPARAGUS with SHERRY BACON VINAIGRETTE
Weber Grill Restaurant Recipe

Makes 4 Servings

6 slices bacon
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon minced garlic
1 tablespoon sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound fresh asparagus
1/2 small red onion, thinly sliced crosswise.

Set the grill for direct cooking over medium heat. In a medium skillet over medium heat, lay the bacon in a single layer and cook until crisp, 8 to 10 minutes, turning occasionally. Drain the bacon on paper towels, reserving the bacon fat in the skillet.

Pour off all but 3 tablespoons of the bacon fat and return the skillet over medium heat. Add the thyme and garlic to the skillet and let them sizzle for about 10 seconds. Add the vinegar, salt, and pepper, and then remove the skillet from the heat.

Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two thirds of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear. Put the asparagus on a plate or platter. Pour the vinaigrette over the asparagus. Turn the asparagus to coat them evenly. Finely chop the drained bacon.


Grill the asparagus over direct medium heat, with the lid closed as much as possible, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Arrange the asparagus on a serving platter. Sprinkle the bacon over the asparagus. Arrange the onions on top. Serve warm or at room temperature.

Classic Patty Melt on Rye


CLASSIC PATTY MELT ON RYE
Weber Grill Restaurant Recipe

Makes 6 Servings

3 tablespoons vegetable oil
2 large yellow onions thinly sliced
1/2 teaspoon granulated sugar
kosher salt
1/4 cup unsalted butter, softened
12 slices crusty rye bread 1/2 inch thick
2 pounds ground chuck (80% lean)
2 tablespoons Worcestershire sauce
1/2 teaspoon fresh ground black pepper
1 1/2 cup grated Havarti or Swiss cheese
Dijon or spicy brown mustard

In a large skillet over medium heat, warm the oil. Add the onions, sprinkle with the sugar, cover, and cook until the onions are tender and golden brown, 15 to 20 minutes, stirring occasionally. Season to taste with salt. Remove from the heat. Butter the bread on each side and set aside.
Prepare the grill for direct cooking over high heat.

In a large bowl gently mix the ground chuck with the Worcestershire sauce, 1 teaspoon of salt, and the pepper, incorporating the spices evenly. Gently shape into 6 patties of equal size and thickness, about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.

Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once. Transfer the patties to a work surface. Lower the temperature of the grill to medium heat. Grill the bread slices over direct medium heat until toasted on one side only, about 1 minute. Transfer the bread, toasted sides up, to a work surface.

Evenly divide the caramelized onions on 6 of the toasted bread slices and top each with a patty. Scatter the cheese over the patties. Place the remaining bread slices, toasted sides down, on top of the patties. Using a wide spatula, carefully place the patty melts back onto the cooking grate and grill over direct medium heat until the bread on the bottom is toasted, about 1 minute, and then carefully turn the sandwiches and toast the other side. Serve the patty melts warm with mustard, if desired.

Steaks with Bacon Parmesan Butter



STEAKS with BACON PARMESAN BUTTER
Weber Grill Restaurant Recipe

Makes 4 Servings

Butter:
3 thick slices apple wood smoked bacon
1/4 cup finely grated Parmigiano-Reggiano cheese
1/4 cup unsalted butter, softened
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Salad:
1 1/2 pounds small fingerling potatoes
kosher salt
8 ounces slender green beans, cut into thirds
3 tablespoons finely chopped shallot
1 1/2 teaspoons white wine vinegar
1 1/2 tablespoons finely chopped fresh tarragon leaves
1 1/2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
fresh ground black pepper
2 cups grape tomatoes, halved

Steak:
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 (1 lb.) T-bone steaks 1 inch thick

In a large skillet over medium heat, cook the bacon until it is crisp, 8 to 10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl using a fork, combine all of the butter ingredients until well blended.

Put the potatoes in a large saucepan of cold, generously salted water and bring to a boil over medium-high heat. Boil until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Using a slotted spoon, remove the potatoes from the water and place on a baking sheet. Add the green beans to the boiling water and cook just until crisp-tender, 3 minutes. Drain in a colander and rinse with cold water to stop them from cooking.

In a large serving bowl whisk the shallot, vinegar, tarragon, and mustard. Add the oil in a steady stream, whisking constantly to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut the warm potatoes in half lengthwise, add them to the bowl with the dressing, and toss gently to coat. Add the green beans and tomatoes and toss gently again. Season with additional salt and pepper, if desired. Let stand at room temperature while preparing the steaks. (The salad can be prepared up to 4 hours ahead, kept covered in the refrigerator. Let stand at room temperature for 30 minutes to 1 hour before serving.)

Prepare the grill for direct cooking over high heat. Let the steaks stand at room temperature for 15 to 30 minutes before grilling. Lightly coat the steaks on both sides with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

Top each steak with an equal amount of the bacon-cheese butter and serve with the potato salad.

Beer Braised Mesquite Smoked Short Ribs


BEER BRAISED SHORT RIBS
Weber Grill Restaurant Recipe

Makes 4 servings

Braising Liquid
1 tablespoon extra virgin olive oil
1 medium yellow onion coarsely chopped
6 cloves garlic coarsely chopped
1 Jalapeno chile pepper roughly chopped
2 teaspoons dried oregano
2 teaspoons cumin seed
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 (12 oz.) bottles lager or stout beer
1 bay leaf
5 pounds beef short ribs

Sauce
1 cup ketchup
2 tablespoon molasses
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
hot pepper sauce
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeƱo and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are barely tender when pierced with the tip of a knife, about 1½ hours. Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid; reserve the liquid. Cover and refrigerate the cooled ribs until chilled, about 2 hours.

Soak the wood chips in water for at least 30 minutes.

Strain the braising liquid through a fine mesh strainer into a large bowl and let stand for 10 minutes. Skim the fat from the surface of the liquid. Rinse the stockpot, pour the liquid back into the stockpot, and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to 3/4 cup, 1 to 1 1/2 hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature.

Prepare a two zone fire for medium heat.

Brush the ribs with the oil and season evenly with the salt and pepper. Brush the cooking grate clean. Drain and add one handful of the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the ribs over indirect medium heat, with the lid closed, until the meat begins to crisp around the edges and the ribs are heated through, about 25 minutes.

Brush the ribs generously with the sauce. Drain and add the remaining wood chips to the charcoal. Move the ribs over direct medium heat, close the lid, and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce.



Cajun Clam Bake



CAJUN CLAMBAKE
Weber Grill Restaurant Recipe

Makes 4 servings

1 stick unsalted butter, melted
1/3 cup fresh lemon juice
1 tablespoon Cajun seasoning
1 tablespoon inced garlic
2 teaspoons chopped fresh thyme leaves
4 medium red potatoes cut into 1/8 inch half moons
3/4 pound jumbo shrimp (11/15 count) peeled tails on
2 pounds Littleneck clams, rinsed and scrubbed
1 (12 oz)  package andouille sausage, sliced thin
2 ears fresh corn, shucked and cut into 4 pieces

In a small bowl combine the butter, lemon juice, seasoning, garlic, and thyme. Prepare the grill for direct cooking over medium heat.

Cut eight sheets of aluminum foil, each about 12 by 20 inches. Line an 8-by-8-inch cake pan with two sheets of aluminum foil, arranged in a crisscross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage, and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.

Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to ensure doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls. Serve immediately.

Restaurant Spices




Weber Grill Beer Can Chicken Seasoning, 5.5 oz (Pack of 2)



Weber Grilling Essentials BBQ & Seasoning Combo Pack
Your family's grilling essentials for flavorful meat, chicken or seafood!
Weber Original Non-Flammable Grill Spray (6 oz) & Real Molasses BBQ Sauce (18 oz)
Kick'n Chicken Seasoning (2.5 oz)
Chicago Steak Seasoning (2.5 oz)







                                                   Weber BBQ Seasoning Variety Pack


Includes 7 Oz Savory Smokehouse

8 Oz Gourmet Burger
8.5 Oz Steak 'N Chop Seasoning
Made with 100% Sea Salt
All natural
No MSG

Beer Can Chicken



BEER CAN CHICKEN
Weber Grill Restaurant Recipe

Serves 4

2  (3.5 lbs) whole chickens
1/2 cup olive oil
4 tablespoons WGR Beer Can chicken spice rub
2 (16 oz.) cans of your favorite beer

Mix oil and spice rub in a small bowl and allow it to set for 2 hours to create a marinade. Rub each chicken with the marinade. Pour out 1/3 of each can of beer into a small 2 inch high roasting pan. Gently stuff the can with the remaining beer into the cavity of the chicken. Yup, that’s right.

Place the cans (with the chickens on them) back in the roasting pan, standing upright, and roast on your grill at medium indirect heat until 165 degrees is reached, about 45 minutes. Allow chickens to rest for 15 minutes and remove the cans. Split the chickens at the center of the breast, cut out the back bone and serve with your best mashed potatoes. Reserve the drippings (less the fat) for sauce. Just add a little butter


Grilled Lobster Rolls



GRILLED LOBSTER ROLLS
Weber Grill Restaurant Recipe

Serves 4

3 large cloves garlic lightly crushed
3/4 stick salted butter
6 ounces each  Maine lobster tails
kosher salt
1/4 cup mayonnaise
1/2 cup diced plum tomato
2 tablespoons minced scallion, white and light green only
2 teaspoons fresh lemon juice
hot pepper sauce
2 teaspoons chopped fresh chervil leaves
4 hot dog buns
1 1/3 cup shredded hearts of romaine

In a small saucepan over medium-low heat, warm the garlic and butter until the butter melts. Set aside about 2 tablespoons for brushing on the buns. Prepare the grill for direct cooking over medium heat.

Carefully cut the lobster tails in half lengthwise. Season the meat with a little salt and brush some of the garlic butter over the surface of each one. Brush the cooking grates clean. Grill the tails, meat side down, over direct medium heat, with the lid open, until the meat is opaque, 2 to 3 minutes. Turn the tails over, brush with more garlic butter, and continue to grill until the meat is slightly firm, about 3 minutes. Set aside to cool.

In a large bowl combine the mayonnaise, tomato, scallion, and lemon juice. Season with salt and hot sauce. Remove the lobster meat from the shells and cut into 1/2-inch pieces. Add the lobster meat to the mayonnaise mixture. For best flavor, chill at least 1 hour. Mix in the chervil just before serving.

Using a serrated knife, trim some of the crust from the sides of the buns. Brush the remaining garlic butter on the cut sides (outside only) of the buns and toast over direct medium heat until golden brown on both sides, about 1 minute, turning once. Place 1/3 cup romaine on the bottom of each roll and then top with the lobster mixture.


Mussels with Parmesan and Garlic



MUSSELS with PARMESAN and GARLIC
Weber Grill Restaurant Recipe

Serves 4

24 large live mussels, scrubbed and debrearded
2 tablespoons minced fresh Italian parsley leaves

Topping:
1/2 stick unsalted butter, softened
1/4 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons Panko bread crumbs
2 cloves garlic, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt

Prepare the grill for direct cooking over medium heat. In a small bowl combine the topping ingredients and blend with a fork. Brush the cooking grates clean. Grill the mussels over direct medium heat, with the lid closed, until they open, 2 to 5 minutes. Transfer the mussels to a plate. Discard any mussels that have not opened. Preheat the grill pan over direct medium heat for about 10 minutes.

When the mussels are cool enough to handle, pull away the top shell, leaving the mussel in the bottom half of the shell. Spoon 1 teaspoon of the topping on top of each mussel. Place the mussels in a single layer on the grill pan. Grill over direct medium heat, with the lid closed, until the topping is bubbling, 2 to 5 minutes. Remove from the grill and top with the parsley. Serve immediately.