Memphis Wood Fire Grills - Grilling Sensations
The first manufacturer of a high-end stainless steel pellet grill is redefining wood fire cooking again. After more than 10 years as a pioneer and innovator in the engineering and design of sleek and sophisticated, stainless-steel pellet grills, Memphis introduces its new grill lineup, featuring IntelliBurn Technology™, this fall. The ability to smoke, sear, roast and bake on one appliance is now available with the most efficient and effective burn system on the market today. Developed and patented by the Memphis engineering team, IntelliBurn Technology uses secondary combustion to provide a cleaner burn, reduce maintenance, decrease pellet consumption, and extend cooking time per hopper load. The new combustion blower system also provides unparalleled temperature consistency and increased starting power, which expedites grill heat-up and cool-down. In summary, these grills produce amazing food with more heat and less fuel than ever before.
Grilled Oysters and Lobsters
How easy and versatile is it to cook on a Memphis? Here are some of our favorite dishes and recipes — prepare to be amazed!
If you love lobster or oysters but aren’t sure how to prepare them, these simple instructions walk you through both (or watch the video on our YouTube channel) and offer a delicious and easy dinner idea for special occasions.
4 lobster tails, defrosted
6 Tbsp Butter, unsalted and softened
1 Garlic clove, crushed
2 Tbsp Chives, chopped
1 Tbsp Tarragon, chopped
1 Tbsp Oregano, chopped
1 tsp Dijon mustard
2 tsp Chili powder
1 Lemon, to serve
8 Tbsp Butter, unsalted and softened
1/4 cup fresh Basil leaves
½ cup finely grated Parmesan cheese
1 Tbsp Lemon juice
2 tsp Lemon zest
2 Garlic cloves, minced
Salt and freshly ground black pepper
1. Set your Memphis Wood Fire Grill to 600F and use maple or pecan wood pellets.
2. Make the lobster tail compound butter by mixing all the ingredients and set aside. Remove from the fridge to soften before using.
3. Mix all the ingredients for the oyster compound butter in a bowl. Set aside. Remove from the fridge to soften before using.
4. Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail and remove the vein if you see one. Spoon some of the butter on the lobster tails. Grill the lobster tails for 10 mins until cooked through. Drizzle with more butter.
5. Line a rimmed baking sheet with heavy-duty aluminum foil, crinkling it up to create deep creases. Shuck oysters, discard top shells, and place them on foil-lined baking sheet, using foil to keep them upright so that juices do not spill out.
6. Place oysters on the grill. Using 2 spoons, place a tablespoon of compound butter inside each. Close the hood and cook until the butter is melted and the liquid is bubbling, about 2 minutes. Transfer to a lined serving platter and serve immediately with the lobster tails.