BBQ Tips and Tricks
This week in the http://GrateTV.com podcast we cover burnt ends. A tasy discovery that helps brisket competition cookers really win beef categories. Plus it’s an incredible snack or sandwich. Take a look at the tips and tricks we got from our friends in Myrtle Beach, SC.
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Tiny Lamb T-Bones on the grill make for a super simple downsized way to barbecue lamb chops using and old time clay charcoal pot (iorning bucket).. Chef Paul Stewart from Hilton Head’s Palmetto Bay Sunrise Cafe show how he keeps it basic but delectable.
After a summer of EXTREME BBQ the GrateTV crew takes it down a notch to the bare essentials. A small live fire and a batch of lamb chops. Palmetto Bay Sunrise Cafe Chef Paul Stewart shows us how he fires up tint lamb t-bones.
GrateTV is a weekly BBQ and Grill show hosted by Jack Waiboer and Bill West at http://GrateTV.com
Our latest from http://gratetv.com on preparing a LOONY TOONS bbq. Take a look… more next week.
Pig Candy
GrateTV tried our hand at what we call taffy for grown ups this week. It’s a salty savory sweet and spicy treat we call Pig Candy. This week we dub it “Porky Pig Candy” as we continue to plan the menu for our Labor Day Loony Toons Extreme BBQ.
Pig candy is super easy to make you just need to watch it in the over or grill because the sugars are quick to go from caramel to burnt!
Frog legs are usually served fried but since we’re all about the ‘que we tried to fire things up on a gas grill.
It this week’s show Chef Paul Stewart from the Palmetto Bay Sunrise Cafe shows us his method of wrapping the meaty stems with a strip of bacon and what he calls “Stu Spice”. See more GrateTV podcasts at http://GrateTV.com.
Got a favorite way to do frog legs? Let us know in comments.
Ever sculpt your dinner?
Here’s a dramatic way to present BBQ chicken that bakes in all the flavor and adds a fun exclamation point to the start of the meal. Imagine presenting a guest with a clay sculpture of the chicken he or she is about to eat. They bust it open and have a succulent chicken ready to eat. Super fun. Jack Waiboer and GrateTV took a look at this technique done up with a flourish at the 2012 Bovinova in Greer, SC. Also inspired by a Saveur article we dug up here.
GrateTV is our weekly BBQ and Grill show hosted by Jack Waiboer from http://carolinapitmasters.com and Barbecue Tricks founder Bill West.
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!
