The he, of course, our good friend emeril Lagasse. You tweeted us photos of your favorite summer grills up on the screen. We'll show them right now and, emeril, you chose a couple of the favorites.... See More
The he, of course, our good friend emeril Lagasse. You tweeted us photos of your favorite summer grills up on the screen. We'll show them right now and, emeril, you chose a couple of the favorites. Yeah. Right here. These are -- it's amazing how many photos that we've gotten, George. But let me tell you, Sandra miller from Burlington, Ontario, Canada, these are double cut pork chops. Beautiful. Stuffed with goat cheese, sun dried tomato, lots of herbs. Absolutely delicious. And then we have terry from cannec canonsburg, Pennsylvania, Terri dowd. The thing that makes these ribs really great. She uses a combination of brown sugar, honey and sriracha. Hot and sweet. That's good. So now I'm going to bring a couple of my grilling recipes. Chicken here. Backyard barbecued chicken. Real simple. So I'm using legs with the thigh attached and what we're going to do is just going to brush them with olive oil. Real simple then we'll season them. The thing about barbecued chicken, especially on the grill, George, is that you don't want the heat too hot. That's what I was going to ask. Whenever I do it, the skin sticks. If you get the oil and the thing is you have to preheat the grill as you can see, and what you want to do is you don't want to have the temperature so high because especially when you start applying the barbecue sauce to them, the sugar is going to burn. And that's what -- You got to cook it slow. Let them cook halfway then we'll start basting the barbecue sauce on them. We make a simple sauce with garlic and onions we're caramelizing in here then we'll add cider vinegar and a little bit of h2o and basically now I've got brown sugar and tomato paste and then I've got crushed red pepper, paprika, salt, cayenne for a little heat, my essence and dried mustard. You never tell us what's in your essence. Paprika base, white pepper, black pepper, oregano and thyme and all together and we cook them for about maybe 20, 25 minutes. I think it's kind of -- Exactly. People should not be afraid to make their own barbecue sauce, it keeps well in the refrigerator. Simple to make and -- She's laughing over there. How are you doing? I'm great. After the chicken, after the chicken is about halfway done, that's when you want to start applying the barbecue sauce to it. So you -- in that's a good step. Start brushing them and then they go on the grill. Okay. You turn them much or -- Turn them over, George. Turn them over. Look at George going over here. Look at this. But you see, George, what happens is now that you turn them -- Got to baste it again. They're not burring and now we baste them again and you want to get them to the internal temperature of about 160, 165 degrees for the perfect chicken. Tell us quickly about the shrimp salad. Okay, I will. Shrimp salad, summer green, avocado, citrus sections. Ladies, how is it? Is it good. I think I've eaten enough. You have pasta chicken. Not dry, right. Perfect. Juicy and delish. Great stuff, emeril. Look for more grill O grilling tips follow the twit ter handle @emeril. We'll be right back.
This transcript has been automatically generated and may not be 100% accurate.