Grilling out with Chef JJ

Grilling out with Chef JJ


WE ARE CONTINUING OUR LIVE SHOW HERE AT BRISTOL MOTOR SPEEDWAYS. WE ARE FOCUSING ON THE FOOD PORTION, THE BEST PORTION OF THE SHOW. WE ARE TALKING WITH CHEF J.J. FROM FOOD CITY. HOW IS IT GOING? I AM BUSY, BUSY. IT’S RACE WEEK. I HAVE SOME HELP FROM THE FOLKS AT BUSH’S BEANS AND I’M SUPERSTOKED ABOUT IT. THEY ARE A GREAT PARTNER OF FOOD CITY. IT IS THEIR 110 YEAR ANNIVERSARY. WOW. THAT’S AWESOME. YOU BROUGHT SOME GREAT RECIPES FOR TAILGATING, RIGHT? MOST OF THESE ARE SO EASY. THIS FIRST ONE IS THE SWEET BEAN SALAD THAT CAN BE HOT OR COLD. IT IS GOOD HOT BUT YOU CAN MAKE IT COLD. I LIKE THAT. SOMETIMES YOU NEED THE VERSATILITY WHEN YOU ARE TAILGATING OR FOR A SPECIAL EVENT OR AT THE RACE TRACK. RIGHT. WHAT IS IN HERE? KIDNEY BEANS, BACK BEANS, ONE CAN OF GARBANZO BEANS. WE HAVE A CAN OF CORN, IT CAN BE SWEET CORN. YOU CAN PUT PEPPERS IN THE CORN, THERE ARE DIFFERENT KINDS OUT THERE. AND THEN THE ORIGINAL BAKED BEANS. ADTHAT DO IT AND IT IS REALLY SIMPLE. THEN WE HAVE A LITTLE PINEAPPLE JUICE THAT GIVES IT A LITTLE SWEETNESS. WE HAVE SOME CINNAMON, AND A LITTLE BIT OF BALSAM ICMIC VINEGAR. YOU CAN TAKE THIS AND HEAT IT UP OR YOU CAN JUST MIX IT. YOU CAN ADD SALT AND PEPPER IF YOU WANT. YOU CAN DO WHAT YOU WANT TO. THERE ARE OTHER THINGS YOU CAN DO WITH THIS. I LIKE IT BECAUSE I CAN ADD MANGOES TO IT. PINEAPPLE TIDBITS IN HERE. IT IS A GREAT TOPPING AS WELL. IF I HAVE A CHICKEN DISH, I COULD PUT THIS ON TOP OF IT. IT IS ALMOST LIKE YOU HAVE THAT MEANT ON TOP OF IT. PUT SOME FRESH HERBS ON IT. PUT THAT ON A NICE PLATE AND YOU ARE A STAR OF THE SHOW USING ALL QUALITY BUSH PRODUCTS. I LOVE IT. IT IS SO VERSATILE. THEY ARE SO VERSATILE. THEY ARE. TAILGATING, A LOT OF TIMES YOU THINK OF A DIP. IF I’M TAILGATING, I ALWAYS HAVE THAT FIVE LAYER, SEVEN LAYER DIP GOING. THAT IS KIND OF THE NEXT ONE WE WILL DO. THIS IS SUPER EASY. ALL I’M GOING TO DO IS –. THAT’S THE BEST TYPE OF MEAL, SOMETHING THAT IS EASY AND SOMETHING THAT EVERYONE WILL LIKE. BASICALLY, THE INGREDIENTS WE WILL LAYER THEM OUT. YOU CAN DO IT AS YOU WANT TO. THIS IS JUST BAKED BEANS. YEAH. PUT SOME TOMATOES IN THERE. WE PUT SOME CHEESE IN THERE. THESE ARE A NEW ITEM, BARBECUE BAKED BEANS. AS YOU GETHROUGH AND YOU ARE ADDING ALL OF IT. IS THAT BACON? OH, YEAH. IT IS ROLLY ALL YOU — REALLY ALL YOU ARE DOING IS LAYERING IT. YOU CAN PUT IN SOME AVOCADO AND MAKE IT YOUR OWN AS YOU GO THROUGH. THAT’S THE WAY I LIKE TO DO IT. MAKE IT MY OWN. THAT’S AWESOME. I HAVE FRIENDS, DAN, A BUDDY THAT IS NOT BIG ON PEPPERS. RIGHT. YOU KNOW I LIKE PEPPERS SO IF HE WAS COMING OVER, I COULD TAKE THEM OUT. WHAT ARE YOU ADDING NOW? A LITTLE BIT OF RANCH, SOUR CREAM, BACON, WE WILL COME BACK OVWITH LETTUCE. THESE LAYERS YOU CAN DO IT AS YOU WANT TO. WE WILL COME BACK WITH BEANS. THE BEST PART IS YOU CAN CUSTOMIZE IT. WHAT YOU LIKE AND DON’T LIKE, CATER TO WHO YOU ARE SERVING. YEAH. WE HAVE SOME GREAT TORTILLA CHIPS THAT CAN GO WITH IT. YOU KIND OF MAKE IT BEAUTIFUL. I LOVE THAT. IT REALLY IS PRETTY TOO. AND YOU CAN MAKE IT AHEAD OF TIME AS WELL. THAT’S RIGHT. LOOK HOW PRETTY THAT IS. SUPER SIMPLE. YOU MAKE IT LOOK EASY. THAT’S WHAT I TRY TO DO. THE GOOD THING ABOUT THIS RECIPE IS YOU MAKE IT HOW YOU WANT IT. YOU HAVE GREAT INGREDIENTS, IT TAKES YOU HARDLY ANY TIME AT ALL. THE ONLY PREP IS YOU MAY SHRED LETTUCE OR DICE TOMATOES. AND THIS ONE IS A CHICKEN BLACK BEAN BURRITO. THIS IS COOL. I ALWAYS HAVE LEFT OVERS AND I’M TRYING TO FIND OUT WHAT TO DO WITH THE LEFT OVERS. I HAVE SOME SALSA AND THIS IS PULLED CHICKEN. YOU CAN USE CHICKEN IF YOU HAVE CHICKEN AT A COOK OUT FROM A TAILGATE. OR IF YOU DIDN’T WANT TO DO THAT WE SELL FULL CHICKEN AND ROTISSERIE CHICKENS AT FOOD CITY. THEN WE HAVE THE BEANS AND WE FIX THOSE TOGETHER. THOSE ARE JUST BLACK BEANS, RIGHT? THIS IS BUSH’S BLACK BEANS. THIS IS FOOD CLUB SALSA, PULLED CHICKEN. I PUT SEASONINGS IN THERE, A LITTLE CHILE, CIAN — CAYENNE. AND THEN A LITTLE BIT OF A BUNCH WITH LIME OR LEMON JUICE. NOW THE BULK OF IT IS MADE AND YOU CAN HELP ME. I’LL HELP YOU. WE WILL GET A LITTLE BIT OF THIS. DON’T NEED A WHOLE LOT. PUT IT RIGHT IN THE CENTER. THEN WE HAVE SOME MONTERAY JACK. PUT THAT IN THERE, A LITTLE BIT OF GREEN ONIONS. YUM. IF YOU DON’T LIKE GREEN ONIONS, YOU DON’T HAVE TO PUT IT IN THERE. RIGHT. A LITTLE SOUR CREAM. NOW WE ARE GOING TO DO A LITTLE BURRITO ROLL. YOU WILL HAVE TO SHOW ME. MOVE THE SIDES UP, FRONT OVER, AND THEN PULL BACK AND ROLL FORWARD. YOU DID GREAT. GOOD JOB. THERE ARE PEOPLE MAKING BURRITOS FOR A LIVING WANTING YOU TO COME WORK FOR THEM. SO YOU HAVE TWO CHOICES. YOU CAN PUT IT ON YOUR GRILL JUST LIKE THAT. OR WE CAN WRAP IT IN FOIL. I LIKE THE GRILL MARKS. DEFINITELY. IT MAKES IT NICE. I PUT IT ON AN ANGLE AT THE GRILL SO I CAN MAKE AN X AND GET THE GRILL MARKS ON THE SIDE. AND KIND OF SEAL IT. YES. PUT THE BOTTOM FIRST, THAT’S A GOOD POINT. IT SEALS IT TOGETHER. IF YOU DON’T THEN YOU MAY HAVE A BURRITO LEAK ON YOUR GRILL. YOU DON’T WANT THAT. I LOVE THIS BECAUSE YOU CAN DO IT WITH BEEF , LEFT OVER HAM BURGER, JUST AS GOOD. THE SALSA WILL REHYDRATE IT AND YOU CAN HAVE THE BEANS WITH MORE PROTEIN AND THE SEASONINGS. THESE ARE SOME GREAT IDEAS. THANK YOU SO MUCH. AND THANKS TO BUSH’S BEANS FOR BRINGING THIS IDEAS TO US. YOU CAN TAKE THESE RECIPES AND USE THEM AT YOUR TAILGATE ON SATURDAY.

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