Grilling Do’s And Dont’s For The BBQ Season

Grilling Do’s And Dont’s For The BBQ Season


THE LOST PLATOON OF VIETNAM WAR DAYS AND MORE. SUNDAY MORNING IS JUST AHEAD. WE LOOK FORWARD TO IT JANE. THANK YOU. FIRE UP THE GRILL. IT IS A MOUTH WATERING TWIST ON A FEW FAVORITE DISHES. HE JOINS US WITH SOME TIPS AND IDEAS WELCOME BACK. GOOD MORNING. WE KNOW MEMORIAL DAY IS A KICKOFF OF THE HOLIDAY SEASON. NOW THE OLD HOMESTEAD HOLIDAY SEASON, IT IS FOR CITIES AND TOWNS ALL OVER AMERICA. THE MOST IMPORTANT THING IS THAT IF YOU ARE WATCHING YOUR CALORIES ORMON TOGETHER YOUR CHOLESTEROL, THROW AWAY YOUR SPATULA. EXACTLY. WHAT I’M GOING TO TRY TO DO. MOST PEOPLE WANT THEIR STEAK BUT NEVER GET THEIR STEAK TO EAT IT. I LIKE MY STEAK AND EAT IT, TOO. A LITTLE SALT AND PEPPER RIGHT ON THE GRILL. TWO MINUTES ON EACH SIDE, 8 MINUTES TO GET TO RARE. 8 MINUTES TO RARE. 8 MINUTES TO RARE. I GET TO SLICE AND WE’RE READY TO GO. SLICES RIGHT HERE. I WILL ASK YOU TO HELP ME ALONG HERE. YES. OVER HERE WE HAVE BOSTON BAKED BEANS. OKAY. RIGHT ON TOP. WHITE KIDNEY BEANS, BROWN SUGAR, DEAJON MUSTARD. CABBAGE ON THE BOTTOM? AND KEEP GOING. WHAT I’M TRYING TO CREATE IS A BLOWN OUT BARBECUE ON ONE PLATE. A WHAT IS THE BIGGEST MISTAKE PEOPLE MAKE WHEN BARBECUING? THE BIGGEST MISTAKE IS OVER COOKING THEIR MEAT, OVER COOKING THEIR FISH. LEAVE THE FLAVORS IN YOUR MEAT AND FISH. THAT IS WHAT IT IS ALL ABOUT. RIGHT HERE WE HAVE WHAT I CALL THE OLD HOMESTEAD GRILLED LOBSTER. I CALLED THIS. THAT WAS TAKEN ALREADY. NO. WHAT I LIKE TO DO IS GRILL MY LOBSTER. I GRILL IT. I SEASON IT’S LIKE THIS. A LITTLE BIT OF SHALLOTS, A LITTLE BIT OF TARA GAN, PEPPER, SALT, A DROP OF OLIVE OIL, AND WE MIX IT UP. BUT I HAVE SOMETHING FOR YOU TO DO. WE MAKE THE LAST LOBSTER ROLL. NO MAYO. NOT IN OURS. NOT IN THE HOMESTEADS. THESE ARE LARGE. THEY ARE USUALLY TOO SMALL. LOUISIANA I OLIE. THIS IS THE FINAL TOUCH THAT GIVES YOU THE SPICE, THE KICK YOU WANT FOR LOBSTER ROLLS. SQUIRT IT ALL AROUND ALL FOUR. IS IT SPICY? YES. JUST PUT A LITTLE ON MINE. YOU CALLED THE ONE AT THE TOP. BEAUTIFUL. NOW THIS IS OUR TAKE ON OUR PHILLY CHEESE STEAK. THIS IS NOT YOUR USUAL PHILLY CHEESE STEAK. THIS IS OUR BIG 40-OUNCE RIB- EYE AND WHAT WE’RE GOING TO DO WITH THAT IF YOU WOULD BE KIND ENOUGH CINDY TO PUT THE MUSHROOMS, ONIONS, BELL PEPPERS ON TOP. DID YOU GRILL THEM? SAUTIED. A LITTLE SALT. THIS IS WISCONSIN WHITE AND YELLOW CHEDDAR CHEESE. YOU DO THE YELLOW. I’LL DO THE WHITE. OKAY. RIGHT. NOW, HERE IS THE DIFFERENCE. THIS ISN’T SERVED ON ALONG ROLL LIKE A TYPICAL PHYSICAL PHILLY CHEESE STEAK. YOU NEED A KNIFE, A FORK AND ABLATE. AND A NAPKIN. NO BREAD. NO BREAD. HAMBURGERS. MORE HAMBURGERS ARE SOLD ON MEMORIAL DAY THAN ANY DAY OF THE YEAR. SIRLOIN, BRIS KIT AND SHORT RIBS. GO TO YOUR LOCAL BUTCHER AND ASK THEM TO OR BUY THOSE THREE AND FORM IT INTO A PATTY WHICH WE HAVE HERE. WHAT DO WE PUT IN HERE? I JUST PUT A LITTLE SALT AND PEPPER. THERE IS SO MUCH TASTE AND FLAVOR IN THE BEEF THAT YOU DON’T NEED MORE. COOK THEM TO YOUR DESIRED TEMPERATURES. WHAT I DO HERE IS A VERY SPECIAL THING. I TAKE TEXAS CHILI AND I PUT IT ON TOP BUT NOT THE USUAL WITH BEANS AND ALL THAT SAUCE. IT IS BIG HALF CHUNK PIECES OF MEAT YOU CAN’T SEE. I TAKE GEORGIA PEACH APRICOT. WHY? WHY DO TIE DO THAT? REALLY SWEET. FOR THE SWEETNESS. I TAKE THE SWEETNESS OF THE CHUTNEY AND PUT IT ON TOP TO CUT THE FAT FROM THE BEEF AND CHILLS DOWN THE SPICE FROM THE CHILI. VERY NICE. THIS LOOKS DELICIOUS. THANK YOU VERY MUCH AS VANESSA WORKS THE GRILL. I’M TURNING THE LOBSTER. WE APPRECIATE IT. WE LOVE WHEN YOU COME.

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