BBQ Tips and Tricks
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.
Corn on the cob can be a hassle to get clean and free from silks. Here’s a quick trick to get each cob super clean and – since this is Barbecue Tricks it’s nice to free up the grill for the meat! Take a look.
Use a sharp knive and chop the bottom – rounded ends off each cob. Keep on the husk and all. Then give each cob… husk, silks and all a 4 minute zap in the microwave. Add four minutes for each additional cob.
After heating you should be able to slowly (carefully with gloves – it’s HOT) squeeze out the cob. Take a look at the two minute corn husk shucking video to see it in action.
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!
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 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.
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.