More fun with a BBQ dessert in a Dutch Oven! We claim this is the World’s Easiest Pineapple Cake Recipe. Watch as we spell out the sweet details using only 6 ingredients (Our cake batter is only 2 ingredients – icecream and self rising flour!). But don’t try this at home… watch and tell us what you think of the surprise ending…
Love Alton Brown? We do too. We were lucky to snag a quick BB-Q&A with the Good Eats Master before his road show in Charleston where we ask him about his FAVORITE BBQ – Favorite hotdog, cheese and country song too… watch it here.
Burgers are a summertime staple in the USA. Everybody can handle ’em. Still – your cook out might just go a bit smoother when you are ready to take on the grill with these quick tips and tricks for America’s favorite BBQ food.
1–Keep it Together…Make your patty out of
good ground beef. Use some egg and bread crumbs too. Not only will it add flavor and moisture but it will help the beef hold together.
2–Chill Out. Pop the patty in the freezer or fridge for fifteen minutes before hitting the grill The chill will also help em hold together.
3– The Dent. You can help keep the patty from balling up by starting with a little dent in the center of the burger. When the meat cooks the dent will diminish and you’ll have a flatter patty.
4—Plan Ahead. Have all your supplies on hand. Think through it before you put the meat on the fire. A trip back
to the kitchen could mean disaster if there’s a flareup when you are gone…
5- Keep It Clean. Start with a clean grill – fire it up, brush it clean… oil with towel. The grill bits left over from Labor Day’s cookout are not flavor this time around!
6–Check Yer Lid. Lid up? Or down?… the rule is if the meat is thicker than your palm close the lid. If thinner… keep your eye on it.
7 – Keep it simple. Don’t over season. But DO add a secret ingredient to a few patties for fun and conversation.
8–Get Cheesy. Add the cheese at the very end… I use Kraft American singles.
9–Is It Done Yet? Go medium well. It’s best to use a thermometer. Should read about 140 in the middle of the thickest part of the meat.
10–Let It Rest — When you’re done… let it rest. Cutting or biting in too soon will allow the savory juices to drain out onto the plate. Plus the cheese is HOT! Let it rest 15 minutes it’s tough but it’s worth the wait.
Wake up and Grill! Or smoke! GrateTV BBQ and Grill show has been cookin’ up a few BBQ breakfast how to videos that are must see BBQ TV! Take a look and try one in the morning. Or take two and call us in the morning. Better yet just take a minute to watch then comment and subscribe to the YouTube Channel. It’s free and we’d love the support!
First Off – You need to see this Breakfast Fatty How To.
What’s a fatty? You ask? We explain it all HERE…
Maybe you’re looking for something over an OPEN FIRE or you’re camping. Here’s our tribute to the annoying orange (ask your kids). It’s our Orange Cinnamon Bun How To.
Finally Pizza gets the breakfast treatment with this Breakfast BBQ Pizza on the Grill recipe:
A Few Things You Should Know About Pizza Dough
By KC Kudra
Many people are intimidated by the thought of making their own pizza dough from scratch although the process is a relatively simple one especially once you have made your first batch. In addition, although frozen pizza dough may be convenient and relatively inexpensive, the taste rarely mimics authentic, handmade pizza dough giving you even more reason to try making your own.
Flour is your friend when it comes to working with pizza dough. Always have a few tablespoons nearby in case your dough is unmanageable or sticks to your hands when kneading. You will also need to add some flour to your dough if you are rolling it out with a rolling pin to keep it from sticking and ripping apart.
Always roll from the center to the outer edges and sprinkle some flour on the underside of the dough as well. Keep rolling the dough until you notice it losing most of its elasticity. Then, using a fork, prick a few holes through the dough before baking to keep air bubbles from forming.
Once you have become familiar working with the dough, making a double crusted pizza is another way of creating a delicious dish and satisfying meal. Use two balls of dough and roll each out into circular shapes as you would when making an ordinary pizza but overlap the two pieces after adding the sauce and fillings.
The easiest way to tell your pizza has cooked for the proper length of time is when you notice the dough turning a golden brown color. The crust or edges should be slightly darker and the bottom of the pizza should be browned evenly. The cheese will also darken and be completely melted on a pizza that has cooked long enough.
Quick and Healthy Breakfast Pizza Recipe
What You Need
- Nonstick cooking spray
- 1 11 ounce package refrigerated pizza crust
- 1 tablespoon butter
- 2 cups liquid egg whites, refrigerated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1-1/2 cups frozen vegetables, your choice, thawed
- 1-1/2 cups cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 3 frozen turkey sausage patties, thawed
How to Make It
Preheat the oven to 400 degrees Fahrenheit.
Coat a large baking sheet with the nonstick cooking spray and unroll the refrigerated pizza crust onto it.
Bake the dough partially for about 5 minutes and then set aside.
In a large skillet, melt the tablespoon of butter then add the egg whites, salt and pepper, and onion powder and scramble the eggs until they are just firm.
Spoon the scrambled eggs over top of the partially baked pizza crust and then top with the thawed, frozen vegetables. Cut the thawed patties of turkey sausage into small, bite sized pieces, and distribute evenly on top of the pizza.
Sprinkle the shredded cheddar and pepper jack cheese on top of everything and bake for about 8 minutes or until the cheese has melted and the crust is a golden brown color.
Slice and serve your healthy breakfast pizza while still hot.
Vary the pizza recipes you use when making dinners for your family to keep everyone interested. You can also make variations to the pizza dough recipe you use by changing the types of flour as well as using butter instead of oil for coating the dough before baking.
GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!
Aaahh St Patricks Day… when the beer is cold and green and hopefully the beef is neither cold nor green. This week on the GrateTV BBQ and Grill show we fired up Smokey O’Malley’s and thought you might want to add a little Irish flair to your potato popper on the grill! Take a look HERE (or below).
We continue to look at Carb loaded BBQ this month for #STARCHMADNESS month and a bacon wrapped potato popper worked nicely in the series.
More on how to stuff the potato here…
Recently our BBQ and Grill Show GrateTV held a little challenge. My co-host Jack Waiboer and I made a fast wager on who could compose the best Mac and Cheese. Like MACaroni and Cheese cook OFF or Mac-Off as we called it to kick off our series on starchy sides foe “Starch Madness.” Fun.
I’ll let you watch and see who “won” HERE but I think this “tricky” Mac and Cheese in the Slow cooker is definitely one to tuck away for future use. It has become my favorite BBQ side and is sure to have all your friends asking for the recipe (you probably ought to just share it on Facebook now… I’ll wait…).
12 oz can evaporated milk
1 and a half cups milk
1/2 stick of butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
8oz. elbow macaroini
3 cups grated cheddar cheese
1 cup grated monterey jack cheese
1/3 cup grated parmesan cheese
This is the cure for StarchMadness (well at least temporarily). Start by using a non stick spray on the interior of your slow cooker. It will minimize the sticking as your mac and cheese set at the end of cooking.
In a bowl mix/beat/whisk eggs and then add both evaporated and regular milk. Mix in all the dry spices in to the mix mixture bowl. The trick is that you Dump UNCOOKED dry macaroni noodles into the slow cooker and pour milk mixture on top. Stir completely and then add all of the cheeses. Mix again until fully coated. Cover Cooker and and slow cook on low setting for 5 hours. Stir one time after approximately two hours and try to resist opening the lid until done. Stealth peek in at the end if you don’t have a transparent lid.
How To Grill The Perfect Beef Tenderloin
By Malcom Reed
If you want something different that hamburgers and hot dogs for your barbeque this year, then try this BBQ recipe and amaze your friends. It’s a pretty simple BBQ recipe to follow, the beef looks great when you take it off the grill (and makes everyone take notice) and it’s as juicy and as tasty as cooking a perfect ribeye steak.
You need to start with a Whole Beef Tenderloin. If you can get it for a butcher… get it from a butcher! But if you can’t then you can probably find one at Sam’s or Cosco.
1 lb of Thick Sliced Smoked Bacon
8 oz Worcestershire Sauce
8 oz Soy Sauce
Your favorite BBQ Dry Rub
Take your whole beef tenderloin and trim any excess fat and silver skin off of it. Trim the side or “chain” muscle off as well. You want enough fat to impart flavor – but you want to remove enough fat and silver skin so that your seasonings and the grill can actually penetrate the meat.
Now you will season the loin with Kosher Salt, Black Pepper and Garlic Powder. A nice, thin coating on all sides will do… just enough to add the right flavor you want to the beef.
Next you place the loin in a large Ziplock Storage bag and pour in the Worcestershire and Soy Sauce. You want to marinate for 4 hours in the refrigerator. Remove from the storage bag and drain any excess marinade from the loin.
Take the bacon and wrap around the loin. I use wooden skewers, that I soak in water (to avoid burning), to hold the bacon in place around the loin. Use one skewer for each slice of bacon going completely through the loin.
After you’ve wrapped the loin in bacon, season it very well with your Dry Rub. Just give it a nice, thin coating on all sides.
Place the loin on a Med. High Grill and begin to sear. You want to turn the loin every two minutes to avoid burning and you want to make sure you get all sides with a good sear.
The bacon will add flavor, but you can also use it a thermometer for getting the perfect cook as well. When the bacon is browned on all sides (about 15-20 min) the Loin will be a perfect medium rare.
Now you just remove it from the grill and allow it to rest for 5 minutes. This is very important or all the juices will run out.
After resting, slice the loin into desired sizes. I like to do a Two finger Cut because it makes for a perfect 8oz serving size.
If you want more barbecue tips, or if you want my BBQ Dry Rub recipe that I use with my competition BBQ team, visit my website at http://www.howtobbqright.com/
Killer Hogs BBQ
Looking for a super easy VEGETARIAN BBQ recipe or are you a fan of grilled artichoke? Here’s one of our FAVORITE recipes ever for a quick appetizer courtesy of Paul Stewart of the Palmetto Bay Sunrise Cafe. He was kind enough to fire up the grill and make it for us in this BBQ Video HERE. Nice.
Use an extra hot charcoal fire for this one. Paul first discovered this treat in a small joint in the French Quarter in New Orleans. The trick is in sourcing the artichokes. The canned artichokes Stewart uses are packed in a light oil marinade and come from a major food purveyor for restaurants. Stem and all you can see they make for a spectacular presentation. Similar but smaller smaller serving sizes are available in specialty stores, gourmet outlets and on Amazon.
Some quality parmigiano reggiano and salt and fresh cracked pepper is all you need to make it over the top good.
Thanks to the Palmetto Bat Sunrise Cafe on Hilton Head for tip!
We recruited Chef Paul Stewart of the Palmetto Bay Sunrise Cafe to give the barbecue world a grilled clams recipe and another Clams Bordelaise recipe – a meal in a pot.
It is pure simplicity:
1lb. of fresh clams, tomatoes (we used a can/box of quality crushed tomato) white wine, butter, herbs, and crushed garlic