4th of July grilling special – CNY Flavor 7/3/2012

4th of July grilling special – CNY Flavor 7/3/2012


Hey, Scott Tranter here, host of
the CNY Flavor. We have a great show in store
for you. Being the 4th of July, the
weather is beautiful. We’re gonna barbeque today. I have the privilege and the
honor to be with a chef Jordan Burke. Jordan is actually one of my
chefs and probably the best one I have so
all you guys that are out there
listening, he’s the best. He is a night chef there, does
the primary of everything, but he is also a very good in
barbequing. He is been cooking for several
years, graduated BOCES,
culinary department, he is a great guy,
and we’ve got him on the show today to do some barbequing. So, you’re ready to get going
Jordan?>>Yes, I’m ready.>>All right. Let’s do it then,
let’s do it. Here we go! music All right. We’re getting ready,
to get going here, and I just wanna talk a little bit about
barbeque, cause it’s being
around for hundreds of years. The
native Americans did it. They used to take their game and
cook them over the coals Basically some, you know, two
different ways that you can do barbequing, directly or
indirectly. You can use gas, electric, or
charcoals. OK? We’re gonna be using the gas,
the propane to get this thing going. One thing about
charcoal and a little known fact in an American history, being of
4th July and stuff, is who
really got the charcoals going? And believe it or not, Henry
Ford from the Ford dealerships, he had a bottle tea plant that
he used to do the wooden frames from it, and all of his
chips that would go up of it. He saw it going to waste, and
being a businessman he wanted to utilize it, you know, to make
some money off of it. So, he came up with an idea
using them for briquets, The pillow shape briquettes, that
we know today, and he sold them in his dealership for people
that barbeque. And then he found the company
and a partnership Known as kingford charcoal,
OK? And there’s still around today,
the larger selling charcoal
briquettes in America. And that’s Henry
Ford’s contribution to
barbequing.>>Didn’t know that.>>Yeah. So, we’re gonna be
doing two different things. Now, Jordan is gonna start with
some ribs. And I’ve got chicken wings and chicken breasts, and
all sorts of things that we’re
gonna cook today, being the 4th of
July. We’re just gonna show you some
different methods on how to do
it, OK? So, Jordan, tell me what you’re
gonna do here?>>Right here I’m gonna take
these ribs right here. I’ll put them on a main grill.
Just basically cook them up a
little bit. On each side, cool. Right here we got a going about
3.50>>Yeah? 3.50 right now. >>Got awhat are these?>>Pork ribs.>>Pork ribs. Nice bone. >>Got my towel>>Tongs. >>Right to the left>>All right. >>Now, the marinade that we did
for this particular one, we use the terioki
marinade, and a little bit of
honey, and a little bit of sweet baby rays ,
you all know how I like sweet baby rays. So, this make things all
together, gives a wonderful
flavor. One of the things I wanna talk
about barbequing, you don’t salt meat as you’re barbequing,
because salt will actually dry out your meat. Another thing here that is very
interesting without even having A say anything is, you have to
tongs, because a lot of people
will use forks. When you’re grilling you use
forks, and sitck it in to turn
it over. Don’t use forks, OK? Forks will
puncture the meat, the tendons. What it does, it allows a juice
to escape and it will actually
toughen in the meat. So, when you can, use the tong. >>I’m gonna just set those
here, and closed in. Let it get nice and hot. We’re gonna
put those on>>Yeah, I’m gonna do some.. I’m gonna turn wings on now. the reason Im going to put the wings on, is that
will be more of an indirect heat with it closed. This is a smoker It’s actually about 4 or 5
inches above the flame. So, I’m actually gonna put my
chicken all up on top here. And by putting it on top, it
won’t be directly on the grill,
so won’t burn and bubble up. The trick with the chicken is,
that chicken wings lay the skin
side down, hear that sizzle sssshhh. Is to turn it every 3, 4
minutes, so that it doesn’t all
bubble up. And these are wings that you can
buy at any local supermarket. You can do thighs, always try to
get a skin on. Now, we’re gonna
be doing some breasts without the
skin. And if you try to eat healthy
and you don’t want the skin on, cook the meat first, then take
the skin off. Same thing we’re gonna close the lid, I’m
running about 300 degrees here, because I want it as a slow
cook. It’s gonna really, really
take its time whats that one running?>>Running about like three,
three fifty.>>Three fifty, which is great
for ribs. And now you just let it go. Now, one of the things that I
wanted to tell you about barbequing is, you should do
what I didn’t do today, and that’s have a spray bottle, or
have a little water, because sometimes it will flare off, and
will catch fire. What will you do, you got to shut your
heat off, you have to move meat, You don’t want to char it or
burn it. So, you wanna make sure that you
have some water handy, a little spray bottle, or a
little bowl of water, which I’m
gonna get when we go on a break here. So, if that does happen, I can
actually douse it real quick. I wish they could smell it. Smell that barbeque, yeah, all
right. We’ll be right back. [music] OK, one of the little things
Oh, look at those, they’re
coming on. The one of the little tricks
that I didn’t tell you when we
were flipping the ribs, and I didn’t do it and
I should have, cause I wanna do
my steaks now. Take Pam, cooking spray, or
cooking oil, and you can spray
right over the grill. And that will help keep it from
sticking. Just that easy, just like
you do it at home Do you want to use some on yours?>>Yeah, sure, on my pork
chops. >>He’s gonna be doing pork
chops on top, so you just use cooking spraying, that will keep
it from actually burn it. Go and do your chops. >>All right, I put chops right
here. I’m putting them on a
top. they are thinner than a rib. Two nice chops right there. >>I’m gonna do ribeye steaks
that have been marinating for several hours. You know, the trick is too.
Watch this. Do you hear that. The trick is, with marinating,
is not just putting a marinade mix in diping it, and
then cooking it. Let it sip for several hours. Put it in the refridge you can do it the night
before, 6 hours do it. Lot of recipes call for a few
hours.So here this is cooking, You turn this up just a little
bit here. You’re looking at approximately
maybe 10 to 12 minutes on this steaks. I’m gonna let
this go for a few minutes, and
then turn side ways, and show you the
trick when I flip them over, and
how it crosses, to that criss cross. That’s good, the chicken is
going, your pork is going good.>>Pork is going good. Ribs
being ready to flip though. >>OK, yeah, go ahead.>>What I’m gonna do with this
rib though, is I am gonna flip it the other way, so I can
get those nice little square checkers on it too. Just like this That side is still a little
cool, but I cook up. And there you go.>>The pork, the chops you got
in there. Those should take somewhere around 10 to 12
minutes. And that’s really it. Well, this
is going on what I get my
chicken breasts ready to go. And we are going to put some chicken on now. If you noticed, we’re not doing
a regular meal like that was for a family. If you have it for your family,
you can put beans on this, you
can put a little crock pot on beans.
You can have, you know, your salads, and your macaronis, and
potato salads and all that. [music] What you’re gonna do there
Jordan?>>I’m gonna to spin pork chops, so I
get the nice grill looking
checker on them, to spin them like that. Let them cook and chop up for
the lines. Then I’m gonna flip
them again, do the same on the other side. And then I got some chicken I’m
gonna lay down too. Nice chicken breasts, it’s
awesome marinated. I’m going to throw two down on my grill.>>I’m going to do two over here. Now watch this
while we got the camera on. I’m gonna show you this here,
see how that browning up nice. I’m gonna spin them this way,
nice and hot. I’ll take my chicken, put that
right behind it and shut this. Let it go for couple more
minutes, and then we’ll be ready
to start spinning it. It smells so
good. >>All right. I’m gonna base my
rib. Make sure it’s nice and juicy,
with the same marinade, we are marinated in over night. Just put the juices all over the
top. >>That’s adds some moisture, trap it
all in.>>Trap all in and flip my pork
chops too. Coming out.>>Those are gonna be really
tender. Now I’m gonna flip my, right now
my grill is a little hotter. See that chicken here how it’s
crossed, with a nice charbroiled
cross to it. All the meats are gonna be down
pretty quick. Now, we do have let me grab
this here. Corn on a cob, OK? Now, one of the things about
corn on a cob, is we were talking on camera that, you
know, Hannaford’s had it four a 4 for a
buck, the husks right here that you’re
buying nice and fresh, the
butter sugar corn. That you can get 4 for dollar,
or right over on the other aisle Already husked for you. And cut up
at the ends for a dollar and
quarter that produce department did
themselves. Now, I would buy the five that’s
already husked, because that saves me time and energy. And one of the little tricks
here, OK that you do, is you
cross, you got to rubber band, but you
take your rubber band, and you rubber band, look at the huskd
come off. Your rubber band actually takes
the husks, and it will take
them and strip them right off the corn.
It come down, or go up. Now, one of the things about
corn too we were just talking about is, that is important that
you buy it fresh, as fresh as possible from the field, because
the longer you wait, the more the starch builds up, starts
breaking down. So, if you really wanted fresh
and good, it is close to the
pick date as possible. Another thing, little trick here
is, if you’re not gonna barbeque it, because some people
don’t like barbeque corn, what they’ll do is, they’ll boil it
in water, a nice fresh ear corn. You can take a couple of tea
spoons of sugar, put the sugar
right in a water When you cook it, you’re boiling
it and that sugar gives it the
butter sugar sweet, it has a lot
sweeter taste. And it comes out and it’s just
a little trick by adding a
little sugar to it. It’s really good, see. Now here, I want to show you
this real quick We’re gonna do one of these
right now, and put it on here. Hold that for second. Lot of people make the mistake
when they’re gonna roast corn,
is they will take it and they will
tent it. You don’t wanna tent it. You wanna take the corn, and wrap
it really tight, and then twist the ends, so that there is no
like tenting or air pockets in
there. Just like that. You stick that
up with your pork. And it will take 12 15 minutes
(wind) rotate it every couple
minutes. And that will roast it. Totally
different. And when you’re trying boil it
out, or tent it. That’s our trash bag, blowing away. That’s the beautiful live TV,
Jordan I’m telling ya. All right, let’s check our meat
real quick. We don’t want to burn it. My chicken here, look at this,
beautiful. I’m going to stick this on
the top now get the flow going Chicken with chicken. Oh, look
at these steaks, beautiful. Right now we’re looking at
medium rare, I’m gonna turn this down now. Let it sit. [music] All right we’re ready to take
some of this stuff off right
now. And I’m gonna grab my chicken
first. How you’re doing with your
stuff?>>My is still cooking away.
I’ve just changed around the pork ribs and stuff, just like I
cook all better. One side is hotter than the
other, but she’ll become around>>You see these ribs and wings
here. There are absolutely
gorgeous. Steak is about 2 minutes out. My
chicken breast here are just about done, got another
minute to go on that. But here, look at these wings,
Jordan, look at that. Now, the camera crews are
watching this, because they’re
all saying hurry up because they are
hungry people. Look at that, we are
going to help them eat this one. Here is some wing, you’re ready
for that one rib. And the left. And I think
you’re>>My pork chops are done too. >>And I’ll throw some steak on
that too. It’s beautiful.>>There we go.>>Let me have that. It’s there, yeah, is that good,
look at that. You got ribs, steaks, pork
chops, I’m telling you right
there. Good job Jordan. Put those over there. Let me grab this little plate
here, because I wanna pull my chicken off. And that’s all you have on there
now, is just the other rib?>>I just got the other ribs>>And chicken breast.>>Chicken breast and my corn on
the cob.>>Here are some beautiful,
beautiful chicken breasts right there, look at
that. Are we ready to get start
eating?>>Oh, we’re ready.>>We’ll be back in minute, and
we’re gonna start eating some of this stuff. [music] Hey, welcome back. We’re gonna
take out the corn now. Actually put it up here, put it
up and see what this roasted looks like. Nice and
warm. Got to be careful when you’re
doing this, because if it becomes very hot I want
you to see steam of this. Look at that, look at that
beautiful, it was sealed. Oh, my God, I can’t wait to try
that. Let me stick right over here for now. Right, now. We’re gonna do some
old fashion hot dogs and hamburgers, OK? Jordan is gonna throw on some
dogs, now these are the German frankfurter, any type of
Frankfurter or hot dog beef with
chicken. The trick with this one, these
are call Mexican franks, and what
he’s gonna do, is cook a few dogs,
put some tortillas on, and he’s gonna add into that some beans.
We got some beans going on a grill right here. Put some nice bean and you can
use refried beans, any type of beans, if you like pinto bean.
Cook this right up, and we’re
gonna put tortilla on, cook the dogs,
put the shredded lettuce, green onions Hot dogs, and the beans in
there, roll them up, all like
burrito so good. What I’m gonna do, I’m gonna
hand this over to you. You can
stick them, couple there for now. When you
heat them up, what you need to
do, I need to cook up to get a little lettuce
on them. Shut back for a minute, and
let’s see that can heat up. What
I’m gonna do is the old, being a 4th of July,
who hasn’t heard of Coney Island
in New York and Coney hot dog. So, we’re gonna do a Coney hot
dog on this grill here and what
it is, is the mixture that we put into
it here. I scored the hot dogs, and I have
them in a molasses, worcestershire,
little vegetable oil, and some mustard,
all mixed together. And that gives it a unique
flavor, I scored the dogs, and what
we’re gonna do is put these on the grill. These don’t go with any
tortillas or anything being
Coney Island dogs. And we’re gonna just cook this
up. That will take, you know, about 10 minutes. And as we get
these cooking, we’ll drizzle some of the mix right over the
top of it. Excuse me, you’re not supposed
to do this.>>How was it?>>Oh that was good. You know,
Jordan and I try to get into lighten up a little bit,
being on TV and stuff. He’s
really very funny, and he’s singr, he raps, he
does all that good stuff. Did you ever get a chance to
work with him in a kitchen, he’s hilarious. Good sense of humor. Hey
speaking of good sense of humor.
4th of July tomorrow, my brothers birthday, my younger
brother, the most important, my son Thomas. And Tommy, we call him Tommy,
the tank tranter. Every year he knows what the
values are, for the 4th of July, and our freedoms, and our
constitution, and the things that we all dear as Americans. And I just wanna take the
opportunity right now to give a
shout out to you Tommy, and say happy
birthday.>>Happy birthday Tommy.>>Happy birthday, bro. Hope
you’re doing good there. All right. Hey, fireworks, and
if you do do fireworks, don’t do them, they’re illegal. But if you do them, be careful. All right, we’re getting back to
our dogs here. To spin them over. See the glaze
that the maple, that the molasses did on these dogs. You can smell them, they’re
absolutely wonderful. But the combination of the
mustard, the worcestershire, the vegetable oil gives her a
great, great flavor. That’s the Coney Island dog that
you’ll like. And than when you put it on your
bun, I’m not gonna do this, but when you put it on
your bun you can add the
mustard, relish, etc. Those are good. Let those go for a couple more minutes. (wind) And then, shut that with the lid
right there, those are high
heat, temperature handles for your pots. Let this cook for couple of
minutes, and when we come back, we’ll show you how to put it all
together. [music] We’re ready to go with our
Mexican franks and our Coney dogs. I think Jordan is
gonna start by taking up
tortillas. Put it on a grill,one at a time
to show you how it’s done. >>All right.>>Did you heat it up a little?>>Heat that up. And a little bit of cheese. Some>>What kind of cheese is that?>>This is cheddar cheese right
here..>>Cheddar cheese.>>Cheddar cheese. Some green
onions. And some lettuce. And last but not least to make
it nice with some beans. Here we go. I like a lot of beans in mine.>>Beautiful. >>We’re just heating up the
tortillas, so it’s flexible, but have dog in there like that.>>I’m gonna give you this plate
here Jordan.>>Then, we’re gonna roll it up
like a burrito. I cannot burn my fingers. >>Want a spatula?>>Now we got this. >>And there is the unique 4th
of July Mexican hot dog. So how he did it there, the hot
dogs in the middle. He take it like a burrito, boom.
I’m gonna try this. It looks good. Now, the Coney
dog, I don’t trip myself here. Let’s take this, and put this
over here. Your Coney dog, let me stand out
to the side here. And drizzle a little bit more
there. Oh, that gives a wonderful flavor. And this here too, you can toast
it, just, that’s all you got to do, get your bun,
throw right on the grill, sit
there for just a minute, OK, and it
will start toasting to get up. Gives little crunchy thing on
the sdies there. Stick a couple of these up here
for now. And sort of brown, put right in. There is your Coney dog. I wanna put these together. Two
different types of hot dogs there, what you see that
there. Coney dog, you can have your
mustard, pickles, all that relish stuff. It’s already got a
great taste to it, and then your Mexican hot dog right here in
tortillas shell.

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