Ever see a whole hog bbq? Well the guys at Bovinova 2.0 in Greer, SC fire up the entire barnyard in whole animal style.
GrateTV.com visits this annual event as part of our Summer of Extreme BBQ!
Shrimp On Pine Straw – GrateTV
Extreme Side: Cannonball Cabbage
The GrateTV
weekly podcasts fires up an eye popping side dish. The fun is in the unusual preparation fully cooked inside your favorite Charcoal Chimney. One cabbage and one onion plus some chicken, butter, and beef flavor. Super simple, affordable and fun.
GrateTV Italian Explosion
GrateTV continues the summer of extreme BBQ with a dish that is extreme in girth! Its a sausage roll stuffed with Italian goodness and wrapped in a bacon weave and smoked. How bad can that be? Check out the latest installment of the GrateTV BBQ and Grill Show podcast and comment with your thoughts.
The trick is to grab a sausage chub and ask the supermarket deli to give you an Italian sub “un assembled.” You’re on your way to an EXTREME bbq treat.
Summer of Extreme BBQ – Blowtorch Steak
What Is a Teppanyaki Grill?
What Is a Teppanyaki Grill?
There are many ways to cook food these days, the traditional oven, the barbeque for outside purposes and food smokers too. However, you might be forgiven for not immediately recognising a teppanyaki grill.
Well if you haven’t ever heard of it before, let alone used or owned one, this grill is hugely popular in Japan and is a very healthy way to cook your food. It’s essentially an iron griddle that is used for skewered marinated food and is normally long, yet compact in its design. Steak and even chopped vegetables can all be cooked on the teppanyaki grill and as a cooking appliance these designs are becoming more popular in the UK. So what’s all the fuss about?
The teppanyaki grill can cook food quickly, so you won’t be left hanging around too long before enjoying the fruits of your labour. With other forms of cooking, it can take a fairly long time before the food is ready, so if you are on a camping trip for example, you can use the grill to quickly make dinner for your hungry family members.
This type of grill is made with quality materials and are incredibly easy to clean, so you don’t have to spend ages scraping away any excess grime or dirt. As a result, you can use your teppanyaki grill over and over again without having to worry about the clean-up operation afterwards. We’ve all been in a situation where we’ve spent longer cleaning the appliance we used than the time it took to cook the food in the first place, so you’ll have no issues here. Some designs even feature a drip tray which will catch the excess oil from your foods, allowing you to enjoy healthier meals
These grills are also easy to use in the home. So say for example you have cooked a meal for some friends and your guest have enjoyed it so much that the vegetables have all gone, you could use the grill to quickly cook some more. You could even do the same for small chopped pieces of meat as it won’t take long to cook, meaning that your guest won’t stay hungry for long.
These portable grills are perfect for parties and social events where you sit down for a meal, and it saves you going to and from the kitchen as all of your food is prepared and eaten in the same place. You can even use them in the home over the winter period which means that you can use the barbecue over the summer and then use the teppanyaki grill during the rest of the year.
They really do add a unique flavour to your food and if you are looking to get hold of one there are a number of online stores that you can contact in order make a purchase. For simple cooking, the teppanyaki grill is worth buying, it’s the perfect portable appliance: easy to clean and can be used on trips away or around the home when you have guests over.
Vincent Rogers writes for a number of UK businesses. If you are looking for a Teppanyaki Gill he recommends Garden Gift Shop.
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Here’s The Beef 101
Where’s the beef? Here’s the beef! A new info graphic guide to what 25 percent of American’s eat daily. Stats… nutritional info… cuts… take a look and soak it up! More in our Butcher’s Guide.
Source: FrugalDad
Shrimp and Old Bay: GrateTV Podcast
This week the gadget is all about shrimp… plus a classic spice takes on a new rub. GrateTV is a weekly webcast on all things BBQ and grilling from backyard to the competition circuit.
Jack and I had a good time knocking out a few shrimp on the “barbi” but he was quick to discover that our demo on deveining would not be as slick because I had purchased cleaned and de-veined shrimp. Oh well. That’s why GrateTV is on YouTube not Food Network.
Shrimp is a good thing for the show… it’s super quick to cook and our show is only a beer in length so we can pretty much get it all done quickly. As for recipes in the show… all we did this week is rub down the deveined shrimp with our secret ingredient for the week… Old Bay seasoning. In fact, Old Bay has a spice RUB that is prepackaged for things just like this. It’s a lot like the seafood/shrimp/crab seasoning that is the Old Bay namesake bit they’ve added som sugar and it works really nicely on shrimp. Jack chose to peel his and then rub with spice. I like to split,devein and leave the shell on with the rub. I think the shell helps me from overcooking and I like the nooks and crannys that contain all the spice rub and smoke.
We have a bunch of fun things planned for GrateTV in the coming weeks and months. Do you have any ideas for extreme bbq? The bigger the better. Five alarm spicy hot (extreme heat). Fun with fire and hot coals. we’re looking for crazy bbq ideas and are open for suggestions at [email protected] and [email protected].
We’re putting together a summer of Extreme BBQ… so keep checking back here or subscribe to the mayny feeds we’ve set up from YouTube to iTunes or our email feed.
If you already know about shrimp you can just take a look for the fun of it… but don’t forget to rate the show on youtube and sund us a GratePlate photo here.
Grilling Bacon Tricks
Photo:Flickr/sjsharktank
The Art of Grilling Bacon Wrapped Food
By Bobby Frankel
One of the techniques one needs to master before becoming a barbecue professional is how to grill bacon wrapped foods. Bacon is used to wrap seafood (shrimp and scallops), vegetables (cheese stuffed peppers) and meats such as filets of beef and pork. Wrapping boneless and skinless stuffed chicken thighs in bacon is also gaining popularity. However grilling bacon wrapped foods is not a straightforward endeavor. The two biggest challenges you face when grilling bacon wrapped foods is preventing grease fires and getting the bacon finished at the same time as the food it is wrapped around.
Grease fires are extremely common when cooking bacon wrapped foods. If dripping bacon fat comes into contact with lit charcoal or propane flames them a flare up fire is inevitable. The easiest way to deal with situation is to always cook bacon wrapped food with indirect heat. If the bacon is not directly over a heat source then the probability of a grease fire is greatly minimized. When grilling with indirect heat it is a good idea to use a disposable aluminum drip pan underneath the food. The foil pan will catch any grease and make subsequent clean up much easier.
Once you have taken steps to minimize grease fires you can start working on getting your bacon to cook at the same rate as the food it is wrapped around. This is most easily accomplished by using thinly sliced bacon instead of the more expensive thick cut varieties. This is not as important if you are grilling food that takes 20-30 minutes to finish such as pork tenderloin but is critical if you are working with quick cooking foods like shrimp and scallops.
A second trick to employ with quick cooking food is to partially precook your bacon before wrapping. You can put a few slices of bacon in paper towels and microwave on high for one minute to get you bacon about halfway done cooking. The only drawback to this approach is that it is easy to overcook the bacon which makes it extremely difficult to wrap around your food. A better approach is to blanch the bacon in boiling water for one minute. The blanching approach takes a little more work but helps make sure the bacon remains pliable enough to use as a wrapper.
The final tip for grilling bacon wrapped food is to pay particular attention to your seasonings. Most bacon has a very high salt content. This means that the amount of extra salt you use to season your food should be kept to a minimum.
With a little practice you can avoid grease fires and get your bacon cooked at the same time as the food it is wrapped around. Master these skills and you are one step closer to becoming a grill master.
I am an avid griller who loves to write! I run web sites about Weber grills and pork tenderloins because that’s just the sort of thing I enjoy. I invite you to visit my other sites and take a look!
Article Source: http://EzineArticles.com/?expert=Bobby_Frankel
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