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March 15, 2014 GrateTV

St. Patrick’s Day BBQ

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.

Stuffing Smokey O’Malleys

So Simple Slow Cooker Mac and Cheese

Ever hear of a Mac-Off?? It’s a beautiful thing.

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…).

Barbecue Tricks Slow Cooker Mac and Cheese

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.

This recipe triples nicely in a large slow cooker.

March 2, 2014 Cook

Beef Tenderloin BBQ Tips

Click and WATCH REVERSE SEAR METHOD HERE > ON YOUTUBE

Click to Watch Rverse Sear Method instead of bacon...

Click to Watch Reverse Sear Method instead of bacon…

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.

Ingredients:

1 lb of Thick Sliced Smoked Bacon

8 oz Worcestershire Sauce

8 oz Soy Sauce

Kosher Salt

Black Pepper

Garlic Powder

Your favorite BBQ Dry Rub

Directions:

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/

Malcom Reed
Killer Hogs BBQ
HowtoBBQright.com

Article Source: http://EzineArticles.com/?expert=Malcom_Reed
http://EzineArticles.com/?How-To-Grill-The-Perfect-Beef-Tenderloin&id=6110670

February 22, 2014 GrateTV

Pizza on The Grill – Tips and Tricks

Pizza is not often associated with the world of BBQ.

However BBQ Pizza On The Grill can be an easy and fun way to show off your grilling prowess and entertain friends.

The first tip is to use a pizza stone. That may sound unusual or expensive but they’re not really. Here are a BUNCH of pizza stones for less than 20 bucks. In our video here we used a pizza stone for a home oven and it works great. Just heat it up slowly to high heat to avoid cracking.

Secondly – keep it simple. Pre made dough (gasp!!) is super easy and is usually tastier than what you can make on your own with those little yeast packets that have been in your cabinet too long. Go to your favorite pizza joint and see if they sell dough balls. Probably do.

Also, you can pile on the toppings if you want but try to keep your topping layer thin to allow the pizza to cook from the top down too.

Lastly, and this could or should have been mentioned first: Dust your pizza peel, your stone and your prep board with a coarse corn meal. It really helps the pizza slide on and off the pizza stone without stretching out of shape.

There are lots of ways to BBQ pizza (another method below) but take a look at the video and see if our tips for BBQ Pizza On The Grill can help you too!

WATCH — HERE –>>>http://youtu.be/3rYCZP5r-tU

How To Make Pizza On Your Barbecue

By Vinny DiLeo

Barbecue Pizza! Why barbecue a pizza? The simple answer is fast cooking.

To make great pizza your pizza should cook fast and fast cooking is one of the secrets to making a perfect pizza pie.The main reason is that barbecues can reach very high temperatures! Some of the best pizzas that I have tasted were cooked in wood burning ovens. For centuries people around the world have been cooking in wood burning ovens. These ovens and also, professional pizza ovens can reach the high temperatures of 800 to 1200 degrees. At these high temperatures a pizza cooks in only 2- 5 minutes.

Here are three ways that you can make pizza on a barbecue.

First, Heat your barbecue to the highest temperature that it will reach. My barbecue reaches 600 degrees. Stretch your dough out into a small circle that will fit on your barbecue.

1. Use a wooden peel. (This is a shovel like tool used to put pizza or bread in the oven) First spread cornmeal on your peel. The cornmeal acts like tiny ball bearings helping to slide the pizza off the peel on to the barbecue. Put your stretched dough on your peel and place all your toppings on it. When your barbecue is heated to temperature, use a little jerking motion to slide your pizza off of the peel on to the barbecue grill. This method cooks your pizza directly on the grill. Close your barbecue top and check your pizza in a few minutes. It won’t take long before the crust of your pizza begins to char. You want some charring all around your crust. Be sure to take your pizza out before the cheese starts to burn.

2. The second method that I use is less messy. I stretch out a large piece of aluminum foil and lightly spray olive oil on it. After stretching my dough out, I place it on the aluminum foil. Put your pizza sauce, toppings and cheese on it. Now, crimp the ends of the aluminum foil so that you can grab it and pick up the whole pizza on the aluminum foil. Carry the pizza over to your heated barbecue and place it on the grill and close your barbecue. Check your pizza in a few minutes.

3. The third way is to use a pizza stone on your barbecue. I have tried fire bricks, clay tiles and pizza stones. They all work fine. Heat your pizza stone in your barbecue for at least 30 minutes before placing your pizza on it. When your barbecue is up to temperature use the same technique of sliding your pizza off of the wooden peel as described in my first method.

Your pizza crust should slightly puff up after cooking and be a little charred around the edges. Remember, your pizza is only as good as the pizza dough that you make. To find out some of the secrets that I use to make a chewy, great tasting crust check out my web-site at http://www.perfecthomemadepizza.com

Chef Vinny DiLeo is very passionate about pizza and Italian cooking. You can find some of his award winning recipes and pictures of his barbecue pizza at his website at: http://www.perfecthomemadepizza.com/pages/recipe_resource.html

Article Source: http://EzineArticles.com/?expert=Vinny_DiLeo
http://EzineArticles.com/?How-To-Make-Pizza-On-Your-Barbecue&id=1171029

February 22, 2014 Featured

Winterizing Your Grill

By David Felt

So you’ve got your heater on and your windows draft proofed. But there may be something you’re forgetting that also needs special preparation in the winter time. Your grill will last much longer if you take these steps in winterizing your grill.

Start by thoroughly cleaning your grill. It’s a dirty job but getting all of that that grease and grime off now will be easier than cleaning it off when you go to use in the summer. Start up your grill and let it run on high for about 15-20 minutes, this will burn off any food that may have accumulated. Turn it off and let it cool, then use a good degreaser and really scrub it.

Clean the grates the same way. By letting them heat up it’s loosened a lot of that grease and will now be much easier to clean.

Clean the outside of the grill with a wet cloth. Clean the carbon that has built up on the inside of the lid as well. Do not use a scouring pad on the outside, this will damage the paint and thin the metal. If you are going to use an abrasive cleaner, test it on a small spot first and see how the surface reacts.

Take this opportunity to make any small repairs your grill may need. Replace any lines or washers that appear worn. Clean the lines and your propane tank as well. Find anything that needs to be replaced now, and order it. By the time you’re getting the grill ready during the summer you will have all the parts at hand.

Take a plastic bag and wrap your grill’s burners. This will prevent any moisture from settling on the element causing them to rust. Coating the burners and interior metal parts with cooking oil will also prevent moisture from building. The plastic bag will also prevent any insects or small animals from turning your grill into their winter home.

Store your BBQ for the winter. If it is moveable put your grill in the garage or shed. If not buy a good grill cover that will keep dirt, rain and snow from accumulating on it. If you already have a grill cover, check it beforehand. Make sure there are no rips or tears in the cover that can leave the grill susceptible to the elements. Spending $30 on a new grill cover now is better than spending $300 on a new grill in the summer.

Taking these steps to winterize your grill will ensure that come summertime your grill is in condition to fire up and start grilling.

David Felt is an account manager at Modern Propane and a grill master. He understands that the quality of food coming off a grill greatly depends on the grill itself. You can find out more about Modern Propane at http://www.modernpropane.com

Article Source: http://EzineArticles.com/?expert=David_Felt
http://EzineArticles.com/?Winterizing-Your-Grill&id=8219117

January 28, 2014 Video

Grilled Artichokes – Vegetarian BBQ Trick

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!

January 28, 2014 Featured

More Than Just BBQ For The Big Game

Photo: Flickr/danexoniel

Make Your Super Bowl Party a Real Blast!

Football fans are cranking up for the Super Bowl and maybe you’ve been volunteered to host this year. Sometimes breaking out of the same ole’ mold of entertaining can be difficult. Over the years of hosting, I’ve come up with some tips that might help out your next shindig:

Think Finger Foods

When the whole crew shows up and gets ready to chow down, they most likely don’t want a five-course dinner. Break out the munchies and the appetizers. Any types of dip will do. My favorite to make is buffalo chicken dip! I use the recipe from Frank’s RedHot.

Personal Touch: For my birthday last year, my husband bought me a wooden tray and dip set from RedEnvelope’s Hostess Gifts page. We use it every time we entertain!

Let’s Talk Turkey

Spice things up with a main course in addition to your assortment of snacks. A deep fried turkey is always our guests’ favorite. My husband loves to man the deep fryer station. It also gives the guys a chance to shoot the breeze while they keep tabs on the bird’s progress.

Try a New Drink Recipe!

You might feel pressured to empty out the liquor store for your big event, but there’s no need to spend a fortune. Something simple we like to make is a “Beer Mojito” You can offer a new take on cocktails with the beer mojito. It’s beer with a twist. See the recipe at CookingTV.com!

Everyone Loves the Commercials!

If you’re like me, you pay extra attention to the commercials. A fun game we like to play is picking your favorite commercial after the game – put each entry into a hat and pick the winner. Whoever gets chosen – wins a prize!

Keep it Simple

Stock up on napkins, paper plates, plastic cups, and disposable cutlery, this makes the cleanup less stressful and a lot shorter! Send leftovers home with everyone to make it easier on your refrigerator and stomach.

A Super Bowl party might seem like a big challenge. Take a deep breath, get organized, and you can roll with it. I hope these tips help out! Good luck!

January 25, 2014 iTunes

Barbecue Tricks Welcome

January 20, 2014 Cook

Grilled Clams

Grilled clams may be the easiest BBQ trick ever. Add clams to hot grill. Watch ’em pop open (if they don’t – trash ’em) and add some drawn butter.

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

Watch Here On YouTube

December 22, 2013 Featured

White Trash Recipe and Ham

OK — the headline may have gotten your attention… but it’s only because we thought you needed to see our recipe for “White Trash.” We made the vid a year ago but have had some recent requests for the recipe. We hope it puts you in the holiday spirit.

We encourage you to Share and watch it here–>> http://youtu.be/gh0jIQ78Sng

We’ll be spending time with the http://GrateTV.com, https://barbecuetricks.com, and http://CarolinaPitmasters.com family for the New Year… so please enjoy these three kings of holiday recipes a mini gift. Smoke a ham, Eat Well and share a #GratePlate!

Video Links:

Links to Recipes:

White Trash Christmas

Twice Smoked Ham

Rotisserie Chicken and Rotisserie Turkey

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