Posted on 24 September 2011. Tags: avocado, beef, GrateTV, GreatTV, podcast
The GrateTV BBQ and grilling show hit the backyard and talked about if meat can be “seasonal” like fruits and vegetables. Plus Jack Waiboer shares his secret ingredient from the plant of the Avocado. Dont miss our viewer GratePlate shot of pulled beef shoulder and spray bottle tips and tricks.
GrateTV is a weekly podcast / TV show distributed online and available free. Hosts Jack (three time SC State BBQ Champ) and Bill West (editor BBQ Tricks.com) covers BBQ from backyard to competition - featuring viewer mail, competition info, secret ingredients and grilling gadgets.
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Posted in GrateTV, Video
Posted on 24 April 2011. Tags: barbecue, Barbeque, BBQ, bbqtricks, beef, billwestbs, GrateTV, london broil, tender
Three quick tricks for London Broil and tenderizing beef. Step through the process of preparing this easy and fantastic grilled feast.
London Broil Can be a tough cut of beef. Here are three simple tricks to maximize tenderness in the beef for your next barbecue with friends. It always starts with a nice clean looking London Broil. This method and recipe below also works great with a flank steak or skirt steak for Fajitas.
Tip/Trick 1 – Whack It
First use that hammer thingy you’ve seen around kitchens for years. The good old fashioned way to beat the raw beef into “submission.” You’re almost pre-chewing it… but in the end your BBQ will still look pristine. The thicker the cut the more you can
London Broil
hammer it. Another trick I show in the video is to wrap the slab in plastic to avoid shirt staining splattering.
Tip/Trick 2 Marinate
Secondly, use a nice marinade to soften the newly damaged fibers. Some grillers may choose to use a high acid marinate to boost the tenderizing effects.
Tip/Trick 3 Go Against The Grain
Third, let the cooked meat rests for ten minutes or so (it’s pretty important but usually people get in too much of a hurry). Carve your London Broil AGAINST the grain of the meat fibers or perpendicular to the strands of beef in pencil thin slices. It’s another level of jaw grinding your guests don’t have to deal with and the presentation is awesome.
Posted in Featured, GrateTV, Tricks
Posted on 08 August 2010. Tags: Barbeque, BBQ, beef, brisket, GrateTV, Grill, onions, Pork, Smoker, vacation
Just wrapped another episode of BBQ’s favorite Podcast. The smokin’ episode is titled: Rollin’ with Rotisserie, Slicing Brisket and a Tearfull Secret Ingredient. Click through to the video or head over to iTunes and subscribe to the feed.
From http://GrateTV.com Viewers ask about carving beef brisket and hosts Jack Waiboer and Bill West unveil another secret ingredient. This is episode 9 of GrateTV with hosts Jack Waiboer and Bill West.
Posted in GrateTV, Video
