Grilling Out for Race Day (Part 2)

Grilling Out for Race Day (Part 2)


WE’RE BACK LIVE GRILLING THE WAY IT OUGHT TO BE WITH CHEF TONY FROM FOOD CITY AND ANNA HAD A QUESTION, THERE’S NO DUCK IN THE DUCK SAUCE? THERE’S NO DUCK IN THE DUCK SAUCE. I WAS A LITTLE BIT NERVOUS. IT’S LOOSELY A PEACH AND APRICOT SAUCE. AND WE WANT TO PUT OUR WINGS ON THE LOWER PORTION OF THE HEAT. WE WANT THAT SAUCE TO DRY OUT AND KIND OF GET STICKY. IT CARAMELIZES IT? EXACTLY. IT WILL GIVE IT THAT SWEETNESS OR ADD TO THE SWEETNESS. MAN, THOSE LOOK AMAZING. EVERYTHING ELSE WE HAVE WORKING. CHECK OUT CHOPS. THAT IS A GOOD LOOKING GRILL. HOW YOU CAN CHECK THE PORK CHOPS WHEN YOU’RE GRILLING THEM? IS THERE A SPECIAL TRICK PEOPLE SHOULD KNOW? A THERMOMETER IS YOUR BEST BET. 145 DEGREES IS WHERE YOU WANT TO BE. THERE’S TIME YOU CAN TELL WHEN YOU CHECK. IF YOU TAKE YOUR HAND AND OPEN IT UP AND YOU FEEL RIGHT HERE, THAT’S THE EQUIVALENT OF RARE. MEDIUM RARE, MEDIUM, WELL, WELL DONE. THAT’S WHY I’M AT. SHE’S ALWAYS WELL DONE. YOU STILL WANT TO USE YOUR THERMOMETER, BUT YOU CAN FEEL AS TO WHETHER OR NOT YOU SHOULD BOTHER USING YOUR THERMOMETER. IF YOU’RE LOOKING FOR WELL DONE AND YOU’RE LOOKING AT THIS, DON’T BOTHER. YOU SHOULDER IN USE A FORK, ALWAYS TONGS. YOU MENTIONED EARLIER YOU HAVE A — WHAT IS IT, A TOMATO SALAD? I DO. YOU CAN MAKE IT FOR US? WE BOUGHT SOME BEAUTIFUL HEIRLOOM TOMATOES. MOZZARELLA PEARLS. SMALL LITTLE GUYS. IF I GET MY FINGERS TO WORK I’LL SHOW YOU WHAT THEY ARE. WOULD YOU LIKE SOME HELP? I’M DETERMINED NOW. WITH THESE, THEY CAN JUST BREAK THEM APART. THEY CRUMBLE EASY. THE MOST WE HAVE DO WITH THIS IS WE HAVE SOME FRESH BASIL. WHEN YOU’RE LOOKING AT FRESH BASIL, IT SHOULD BE BRIGHT AND FIRM. YOU HAVE TO TAKE ALL YOUR LEAVES OFF AND WE’RE GOING TO ROLL IT. SO THE TIGHTER YOU ROLL, THE EASIER TO CHOP. THAT’S A NEW TRICK. YOU WANT TO GET IT AS THIN AS YOU CAN GET IT. THE MORE IT SPREADS OUT, IT’S EASIER TO WORK WITH. SMELL THAT. IT SMELLS REALLY GOOD. WE’LL ADD OUR BASIL, A LITTLE BIT OF SALT AND PEPPER. WOW. TALK ABOUT EASY. THAT OTHER BOTTLE THAT’S RIGHT DOWN THERE IS THERE AGED BALSAMIC VINEGAR. THE ONE THEY ORIGINALLY GAVE TO YOU FOR THE DUCK SAUCE, DON’T USE IT FOR THE WINGS. USE IT FOR THIS. WOULD YOU MIND DRIZZLING THAT IN THERE? I WOULD LOVE TO. I ADDED A LITTLE OF SUGAR TO IT. WE CAN JUST LEAN TOLD GENTLY — GENTLY PUT IT ALL TOGETHER. THE GRILL, THE WAY YOU HAVE IT ON THERE IS JUST BEAUTIFUL. JUST GORGEOUS. TAKE THESE OFF LAST BECAUSE WE WANT TO MAKE SURE THEY’RE OKAY. OUR WINGS ON THE OTHER HAND WE CAN START WITH. ALL RIGHT. WE’LL GET THEM ON ONE PLATE AND YOUR CHOPS ON THE OTHER. GOSH, THEY SMELL SO GOOD AND LOOK DELICIOUS. THIS POTATO WILL BE A LITTLE BIT TRICKY. YOU DID IT. THE WAY IT SPIRALS AND SPICED, THE BUTTER BROKE DOWN THROUGH IT. WE HAVE SOME ASPARAGUS, STARTING TO WILT ALREADY. ADD A CHOP. LOOK AT THAT. AND WE THREW A LITTLE BIT OF GRILLED ONION. BEAUTIFUL. AND EVERYTHING RIGHT OFF THE GRILL. THAT LOOKS BEAUTIFUL. CHEF TONY, A FANTASTIC LOOKING MEAL. DID IT ALL ON THE GRILL, EVERYTHING’S REALLY SIMPLE. IT JUST TAKES A LITTLE PREP AHEAD OF TIME AND YOU’RE READY TO GO. AND KNOWING WHAT YOU’RE TAKING AND HAVING ALL READY HELPS. PREPARATION IS KEY. CHEF TONY, THANK YOU SO MUCH. WE’VE HAD A FANTASTIC TIME OUT HERE TODAY, ANNA, BRISTOL MOTOR SPEEDWAY, YOU CAN’T GET ANY BETTER, AND RACING. LOOKING FORWARD TO SUCH A GREAT WEEKEND. I’LL BE HEADING OUT ON THE ROOF FOR A LITTLE BIT OF QUALIFYING AND RACING ACTION. WE WANT YOU TO HAVE A SAFE AND HAPPY WEEKEND AND THANK YOU SO MUCH FOR TUNING IN TO DAYTIME. THANK YOU TO ALL OF OUR GUESTS

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