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October 8, 2013 Featured

Boiled Peanut How To

What is a Southern Boiled peanut you ask?

A boiled Peanut is a unique salty snack that is popular in the American South. It’s often cooked on propane gas in a large pot outdoors and is a natural partner for all sorts off BBQ.

In the weekly web show GrateTV we give the basic peanut recipe of salt water and peanuts a closer look.

Make the water “as salty as the sea,” suggests Carolina Pitmaster Jack Waiboer. We also discover the common use of dry unsalted raw peanuts as well as raw green peanuts. Spanish peanuts may be your preference over Virginia Peanuts.

October 1, 2013 Featured

Tailgate Recipes – GrateTV

If you’re planning a tailgate party you may be looking for some fun tailgate recipes to fill up hungry guests.

GrateTV tackled football party food recently and came up with two Tailgate Treats worth trying. They call tailgate recipes Bacon Wrapped Spears and Rods. It’s affordable too. A pickle recipe and a pretzel recipe.

Start with a sweetened and spicy bacon wrap that we call Pig Candy and simply wrap the bacon around zesty pickle spears and pretzel rods. Fire them up on the grill and you’re good to go. Watch the pickle recipe in action below or HERE on YouTube or get the full step by step at the GrateTV Tailgate Recipe page.

September 8, 2013 Featured

Breakfast BBQ Recipe -Avocado

Here’s a breakfast recipe idea from the archives of our weekly Web BBQ and Grilling Show: GrateTV.

In just a few minutes we fire up live and hot hardwood charcoal and nestle a half avocado in the coals. Add and egg and bacon and it’s the start of a protein rich breakfast that would make Atkin’s dieters proud.

Our review: Make sure you to cover with foil to assist the cooking of the egg and consider some toast if you can spare some carbs.

August 2, 2013 Featured

Bacon Time! Bacon Recipe on GrateTV

This week the http://GrateTV.com BBQ and Grill Show covers a bacon recipe that adds a bit of a twist to the BLT. Call it a P-L-T. That’s PIGCANDY lettuce and tomato. We’ve talked about Pig Candy before (succulent, sweet and delicious candied bacon).

We stacked it up with a sweet Hawaiian roll with a fresh garden tomato and lettuce. Simple but awesome.

Plus we announce the winner of the Island Grill Stone from the Pizza show.

July 4, 2013 Featured

Best Hot Dog – Cosmic Dogs

If you ever make a visit to Charleston (or are planning a drive between Myrtle Beach and Mount Pleasant) pull over on Hwy. 17 and try Carolina’s Best Hot Dog. Jack’s Cosmic Dogs is a super fun retro hot dog joint that offers hot dog variations as funky as the great decor.

Don’t let the giant missiles and gravel lot scare you. Jack’s Cosmic Dogs serves up fun and fast counter service hot dogs with super toppings like sweet potato mustard (their specialty) and blue cheese slaw.

The sweet potato mustard is in such high demand they bottle it up and sell it right in the store.

Location: 2805 U.S. 17, Mt Pleasant, SC 29466

Phone: (843) 884-7677

Hours:

Thursday hours 10:30 am–8:00 pm

Hot Dog lovers can can you TOP THIS? Comment below and tell us where to find the best hot dog.

July 2, 2013 Featured

How To Make a Beer Shake

No. This isn’t about pranking your pals and and shaking a beer to an overflow of foam and wasted brew. This is a quick how to on making a Beer Shake as in an Espresso Porter Beer Shake. Our friends at Joe Riley Stadium in Charleston, South Carolina give us a walk through of the super easy recipe and technique. The home of the Charleston River Dogs is known for some fantastic grub and this this creative taste treat hits the mark during a 90 degree summer ball game.

Start with two and a half scoops or 7 oz. chocolate ice cream

7 oz. beer (we used Palmetto Espresso Porter)

One scoop or a quarter cup of malted milk powder

1 tablespoon chocolate syrup

Full recipe at https://barbecuetricks.com/make-a-beer-shake

Chocolate Beer Shake

Rating: 51

Prep Time: 4 minutes

Cook Time: 1 minute

Total Time: 5 minutes

Yield: one shake

Serving Size: 14 oz.

Chocolate Beer Shake

Ingredients

Two and a half scoops or 7 oz. chocolate ice cream
7 oz. beer (we used Palmetto Espresso Porter)
One scoop or a quarter cup of malted milk powder
1 tablespoon chocolate syrup

Instructions

Combine cold ingredients in a blender and mix until thick and smooth.
Serve immediately.

More Recipes at BarbecueTricks.com

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Category
Food Home & Garden Learning & Education
Starring:
Bill West
Written by:
West
License
Standard YouTube License

July 1, 2013 Competitions

Award Winning Chicken for BBQ

If you’re a first timer trying your hand in a big time BBQ competition you’re in luck. Our weekly podcast at http://GrateTV.com has put together a few quick videos to help you get started smart. Save yourself some time and money and watch how to present competition chicken here.

The Kansas City Barbecue Society is the world’s biggest sanctioning organizations and a few skillful pit masters attempt to make a living traveling from contest to contest (some call it a circuit) trying to win the most prize money. Some of the contest pay thousands. But it’s not a very cheap barrier to enter. Contest fees, travel, food costs, and yeah beer, all add up. Especially if you don’t walk to get a trophy.

So here’s a few ways to jump ahead of the pack in chicken. Our latest video walks you through the “presenting” or appearance of Chicken for BBQ. Dig deeper for a really nice Chicken skin prep primer.

And here’s our YOUTUBE playlist for all things chicken.

June 23, 2013 Competitions

Rib Cook Off

Rib cook offs are plentiful during the summer months. There’s not a big thrteshold to entry. Pay the fee and cook. However if you REALLY want to have a chance at winning a Rib Cook off you need to know how to correctly present your ribs to the panel of judges to insure a top score on appearance.

Rib Cook offs usually are judged by the categories taste, tenderness and appearance. Taste is the the toughest to nail. Tenderness can be perfected with a disciplined and scientific approach to the cook. The judges want the bite to come off the bone clean with a gentle tug and have the bone quickly turn white underneath leaving a perfect half circle bite mark (not fall off the bone as most people think).

The appearance criteria and rules differ with different sanctioning organizations (in KBCS you can us garnish – others do not allow).

The weekly podcast http://GrateTV.com took a deep dive into boxing BBQ ribs for the perfect Appearance score and Jack Waiboer walked us through the method to his Rib cook off madness.

“Appearance is the easiest category to get right,” he says and shows us a real KCBS box at a competition at Sams Club in South Carolina.

Also remember you can’t mark the box in any way. You are not allowed any pooling of sauce and please make sure there are no hairs in the box. Even basting brush hairs will kill your appearance score at a rib cook off.

Other common mistakes include late turn in (submitting your rib box after your allowed time) and not including enough samples for each of the judges on a table. Waiboer talks about six or eight in this video. Your specific contest will tell you an exact number of judges you’ll need to feed. Just one bone short will knock you out of the running to win.

Remember for appearance judging the taste of the ribs makes no difference to your score. Too many times a great tasting submission will lose a competition due to just being dumped in the box. It happens in almost every professional judged rib cook off.

Waiboer also says one barbecue trick to help see any imperfection in the final minutes is to take a close up photo of the box and scan it for something you may have missed. It helps take a step back from the table and also serves as a nice piece of research history when reviewing scores or planning your next competition.

Taste and tenderness can be perfected over time but appearance is something you can nail down in your first rib cook off or competition. Watch the video and tell us in the comments if you have a trick to winning a rib cook off.

June 18, 2013 Featured

Bessinger’s BBQ – South Carolina

Lately I’ve been documenting a few BBQ journey’s and South Carolina joints. Here’s a quick look at Bessinger’s BBQ in Charleston, SC.

The Bessinger’s story is well known in South Carolina starting over 50 years ago when legacy beganmore than half a century ago when Joseph (Big Joe is one of the retaurant’s special sandwiches) Bessinger who is the father of owner Thomas Bessinger, opened his 1st joint in Holly Hill, S.C. back in 1946.

Once he became a teenager he worked athis dad’s place called Eat at Joe’s, which sat on the main highway connecting Orangeburg and Charleston. He after school time cooking and prepping tasty barbeque sandwiches, and learning the family’s secret recipes, which he would later reintroduce when opening his own restaurant.

Take a look at Bessinger’s on Savannah Highway in Charleston at 1602 Savannah Hwy Charleston, SC 29407 or call them at
(843) 556-1354.

If you go make sure to try the authentic Carolina Mustard sauce (some could argue they invented it) and have a giant onion ring for me.

Had better? Comment below.

June 16, 2013 Featured

Watermelon Keg

Time for a cool summertime beverage. This one is cool and ice cold delivered in a chilled watermelon keg! It’s a cocktail recipe that can be served spiked or not and we make it a bit more special by tapping the keg with an affordable spigot from our local home brew craft shop.

More on this cocktail recipe at our podcast site http://gratetv.com/cocktail-recipe-watermelon-keg/

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