Cook’s Corner: Grilling tips

Cook’s Corner: Grilling tips


R MORE RELIABLE OF THE THREE DAYS. MORE UPDATES ON THIS TIMELINE AS WE GET CLOSER. LET’S HEAD TO COOK’S CORNER. ERIN: I’M JOINED BY FRED FROM CELEBRATIONS CATERING, AND YOU HAVE SOME TIPS TO SHARE WITH PEOPLE. FRED I DO. THIS IS THE COMMENCEMENT OF GRILLING SEASON, SO WE’LL COULD BE BETTER THAN GRILLING? I HOPE YOU DO IT ALL SUMMER LONG. I DECIDED TO PICK A COUPLE OF ODD RIBS YOU DO NOT REALLY SEE EVERY DAY, BUT TURN OUT GREAT. LET ME TALK ABOUT GRILLING FIRST. THERE ARE A COUPLE OF CONTROVERSIES, LIKE CHARCOAL OR GAS? I AM CHARCOAL, OK? YOU WILL NOT SELL ME ON ANYTHING DIFFERENT. IT IS BETTER PLAYER, IT COOKS HOTTER, YOU CAN CONTROL IT. IF YOU HAVE TO HAVE GAS BECAUSE OF THE CONVENIENCE, I UNDERSTAND, BUT YOU WILL NOT GET WITH CELEBRATION GETS BECAUSE WE USED CHARCOAL ON ANYTHING WE COOK. IF YOU ARE COOKING AT HOME, KEEPS THINGS SIMPLE. I HAVE A SEASONING BLEND, AND THESE THINGS HAVE 20 INGREDIENTS IN THEM. SO INSTEAD OF BUYING 20 INGREDIENTS, AND GET –JUST GO AND GET SOMETHING. WE MAKE OUR OWN SEASONING BLENDS COME BUT FOR THE HOME USER THESE ARE REALLY GREAT. WHAT WE HAVE TODAY IS SOME BEEF SHORT RIBS, AND WE WILL DO THOSE KOREAN STYLE. WE ALSO HAVE COUNTRY STYLE PORK SPARERIBS. THEY ARE MUCH THICKER. I TOOK THE LIBERTY OF COOKING SOME LAST NIGHT FOR DINNER, AND I BROUGHT THESE IN BECAUSE I COULD NOT SET UP THE NATURAL LUMP CHARCOAL GRILL HERE. A COUPLE OF OTHER THINGS. PRACTICING ON A GRILL, YOU WILL GET BETTER. SIMPLE AS THAT. DO IT ALL SUMMER LONG, IT KEEPS THE KITCHEN COOL. AND YOU WILL ENJOY THE FOOD MORE. WITH A SEASONING, DO IT OVERNIGHT IF YOU CAN. IF YOU HAVE TO DO IT JUST WORK, NO PROBLEM. MAKE SURE THE SEASONING DOES NOT HAVE SUGAR, BECAUSE SUGAR IS WHAT BURNS AND TURNS THINGS BLACK ON THE GROW. LIKE YOUR BARBECUE SAUCE, AFTER THE MEET IS COOKED YOU SHOULD PUT YOUR BARBECUE SAUCE ON AT THE LAST MINUTE TO GIVE IT A QUICK COOK TO PULL IT OFF. MY WIFE IS FROM THE PHILIPPINES, AND WE LOVE ASIAN FOOD. THIS IS A VERY SPICY CORIAN SAUCE — KOREAN SAUCE. IT IS A FERMENTED CHILLY PASTE AND IT IS AWESOME. ERIN: IS IT HOT? FRED: YES, VERY HOT. HOPEFULLY YOUR GRILL HAS A COVER, MOST OF THEM DO. YOU CAN USE THAT, AND MOVE YOUR INGREDIENTS AROUND ON THE GRILL TO DIFFERENT TEAM SOURCES, LIKE THESE BIG COUNTRY STYLE SPARERIBS, COOK THEM ON THE SIDE SO THEY SLOW COOKED AND ARE NOT THAT HOT. SHORT RIBS ARE A LITTLE FATTY, SO WHEN YOU PUT THEM ON THEY WILL CATCH FIRE. JUST MOVE THEM AWAY AND PUT THEM ON THE SIDE AND FLIP THEM OVER AFTER THE FIRE DIE DOWN. PRETTY MUCH THAT’S IT. WE HAVE OUR CHEF JONATHAN, HE IS LIKE THE GRILL MEISTER ON ALL OF OUR WEDDINGS. IF YOU ARE GETTING MARRIED AND JOHNATHAN IS COOKING YOUR FOOD, HE IS THE MAN TO GO WITH. ERIN YOU ARE BASED IN MANCHESTER AND PEOPLE CAN PICK

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