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January 4, 2015 Featured

Red Velvet Cake Roll

Oh, I know it’s not BBQ… but this looked so good we had to share the awesome recipe and How to for Red Velvet Cake rolls…

RED VELVET CAKE ROLLS

· 1/4 cup powdered sugar

· 4 eggs , separated

· 1/2 cup plus 1/3 cup granulated sugar, divided

· 1 teaspoon vanilla extract

· 2 tablespoons (1-oz. bottle) red food color

· 2/3 cup all-purpose flour

· 1/4 cup cocoa

· 1/2 teaspoon baking powder

· 1/4 teaspoon baking soda

· 1/8 teaspoon salt

Cream cheese filling:

· 8 oz. cream cheese,

· 1 cup powdered sugar

· 1 cup pecans, finely chopped

1. Heat oven to 375°. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.

3. Place red food color in liquid measuring cup; add water to make 1/3 cup. Stir together flour, cocoa, baking powder, baking soda and salt. Add to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.

This is how we roll…

Prepare cream cheese filling. Carefully unroll cake; remove towel. Spread filling over cake. Reroll cake without towel. Wrap filled cake with wax paper and wrap again with plastic wrap. Refrigerate with seam down at least 1 hour or until ready to serve. Just before serving, sprinkle top with additional powdered sugar. Drizzle with chocolate syrup and garnish with finely chopped pecans. Cover and keep refrigerated. Makes 8 to 10 servings.

Cream cheese filling: Beat 1 package (8 oz.) softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small mixer bowl until smooth.

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May 25, 2013 Featured

BBQ Banana Recipe

Need something sweet but flashy to put an exclamation oint on your next cook out over coals? Try this Banana recipe that is super simple and fun.

We tested it out on the GrateTV BBQ and Grill show and can attest to the tasty results.

Take a look as Pit Master Jack Waiboer and Bill West match up banana against ripe plantain to see which one grills tastiest when split and roasted on live coals with your choice of candy bar mix ins. Spoiler alert: we LOVED banana and Almond Joy with a dollop of vanilla ice cream.

Check out the full banana recipe here and watch us in action HERE.

June 16, 2009 Recipes

Grilled Fruit For Summer

We’ve spotted some nice grilled fruit recipes lately. One included the nice tip of using long natual cinnamon sticks a skewers… another including cubes of pound cake along with the fruit on kebabs. But here’s a simple and elegant pinapple trick that’s sure to please from a new book called “Sizzle.”

Grilled Pineapple

The sight of grilled pineapple with a caramelized glaze makes me think of summer, no matter what time of year it is. But sugary fruits make a right mess of the barbecue hot plate (griddle). Fortunately, the mess is easily removed with water. Squirt plenty of water on the plate while it is still hot, scrape it clean, wipe with an old towel and it’ll be just like new.

Serves 4-8

1 firm but ripe pineapple, peeled, cut into thick rounds, then into quarters
1/2 – 1 cup brown sugar
Vanilla ice cream for serving
Bamboo skewers, soaked in cold water for 30 minutes

Thread pineapple pieces onto bamboo skewers. (Threading pineapple onto bamboo skewers is easier if you pierce the pieces with a metal skewer first.)

Put brown sugar on a large plate and turn skewers in it to coat. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly browned (the hot plate should be clean but not oiled – the juice will soon run out of the pineapple as it heats). Transfer to a plate and serve with ice cream.

Alternatively, cut the pineapple into eighths, coat in sugar, then cook on a barbecue hot plate.

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Recipes from SIZZLE: Sensational Barbecue Food by Julie Biuso
(Julie Biuso Publications, April 2008, $19.95/softcover)

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