Grilling with Texas Roadhouse

Grilling with Texas Roadhouse


All right. It’s Friday All right. It’s Friday
morning we’re out here in the All right. It’s Friday
morning we’re out here in the
public’s kitchen with chefs morning we’re out here in the
public’s kitchen with chefs
aereo and Brian from Texas public’s kitchen with chefs
aereo and Brian from Texas
roadhouse over there in the aereo and Brian from Texas
roadhouse over there in the
Saint Johns town center. roadhouse over there in the
Saint Johns town center.
>>So we have lined up here Saint Johns town center.
>>So we have lined up here
we’ve got stakes.>>So we have lined up here
we’ve got stakes.
We got a Bob’s we got ribs and we’ve got stakes.
We got a Bob’s we got ribs and
I’m sitting here thinking you We got a Bob’s we got ribs and
I’m sitting here thinking you
know last night was all about I’m sitting here thinking you
know last night was all about
the fire itself, know last night was all about
the fire itself,
its burgers and hot dogs on the the fire itself,
its burgers and hot dogs on the
grill yesterday right or that’s its burgers and hot dogs on the
grill yesterday right or that’s
what I’m think in the day grill yesterday right or that’s
what I’m think in the day
tomorrow the family’s going to what I’m think in the day
tomorrow the family’s going to
come over you want to kick it tomorrow the family’s going to
come over you want to kick it
up just a little bit. So let’s come over you want to kick it
up just a little bit. So let’s
talk about making something a up just a little bit. So let’s
talk about making something a
little fancier area all right, talk about making something a
little fancier area all right,
let’s Ta little fancier area all right,
let’s Ta
start with the hand cut states. let’s Ta
start with the hand cut states.
Yeah of course we got start with the hand cut states.
Yeah of course we got
on some falaise read by some Yeah of course we got
on some falaise read by some
Serling We can cut our steaks on some falaise read by some
Serling We can cut our steaks
every day in the restaurant, Serling We can cut our steaks
every day in the restaurant,
fresh every day in the restaurant,
fresh
never frozen. fresh
never frozen.
>>So these are a couple pieces never frozen.
>>So these are a couple pieces
of our on selections that we>>So these are a couple pieces
of our on selections that we
went when people are grilling of our on selections that we
went when people are grilling
that hole and you can see went when people are grilling
that hole and you can see
barbecuing this involves that hole and you can see
barbecuing this involves
barbecue sauce that some of barbecuing this involves
barbecue sauce that some of
that but ups yeah when people barbecue sauce that some of
that but ups yeah when people
are grilling at home. What’s that but ups yeah when people
are grilling at home. What’s
the biggest mistake they may are grilling at home. What’s
the biggest mistake they may
when it comes to really good the biggest mistake they may
when it comes to really good
steak. when it comes to really good
steak.
>>What we talk about we have steak.
>>What we talk about we have
open air grills kind of like>>What we talk about we have
open air grills kind of like
the one you have here but at open air grills kind of like
the one you have here but at
home or use in. the one you have here but at
home or use in.
>>You know close live grills I home or use in.
>>You know close live grills I
biggest mistake people get is>>You know close live grills I
biggest mistake people get is
check in they’re states biggest mistake people get is
check in they’re states
too often and turning them with check in they’re states
too often and turning them with
4 to let a lot of that juice too often and turning them with
4 to let a lot of that juice
that help and cook your meat 4 to let a lot of that juice
that help and cook your meat
inside out if you’re turning it that help and cook your meat
inside out if you’re turning it
with a fork or so years what inside out if you’re turning it
with a fork or so years what
Tom long tongs keep out of the with a fork or so years what
Tom long tongs keep out of the
way for your arms and keep you Tom long tongs keep out of the
way for your arms and keep you
know you want to want to keep way for your arms and keep you
know you want to want to keep
the hair on the arm so know you want to want to keep
the hair on the arm so
long tongues and flip in that the hair on the arm so
long tongues and flip in that
way we keep all the juices in long tongues and flip in that
way we keep all the juices in
and check it, keep it close and way we keep all the juices in
and check it, keep it close and
check it not and check it, keep it close and
check it not
so often. check it not
so often.
>>OK and and low and slow it so often.
>>OK and and low and slow it
comes to the flame like with>>OK and and low and slow it
comes to the flame like with
ribs or ribs definitely low and comes to the flame like with
ribs or ribs definitely low and
slow you don’t want to burn any ribs or ribs definitely low and
slow you don’t want to burn any
of the barbecue that you have slow you don’t want to burn any
of the barbecue that you have
there was states it’s doubling of the barbecue that you have
there was states it’s doubling
in a matter about the there was states it’s doubling
in a matter about the
temperature you want it. in a matter about the
temperature you want it.
>>His own cooking on your temperature you want it.
>>His own cooking on your
grill, the hotter temperature>>His own cooking on your
grill, the hotter temperature
zones are going to be where you grill, the hotter temperature
zones are going to be where you
want to cook. Some of your zones are going to be where you
want to cook. Some of your
mediums and then your weldon’s want to cook. Some of your
mediums and then your weldon’s
up there so mediums and then your weldon’s
up there so
definitely want to change where up there so
definitely want to change where
you’re at based on you’re definitely want to change where
you’re at based on you’re
you’re cooking a surface, OK, you’re at based on you’re
you’re cooking a surface, OK,
and of course you know you can you’re cooking a surface, OK,
and of course you know you can
do can Bob Stewart. Yes, great there. Absolutely so I brought there. Absolutely so I brought
this right here for you we do there. Absolutely so I brought
this right here for you we do
this in this right here for you we do
this in
the restaurant. This is this in
the restaurant. This is
actually a byproduct of what we the restaurant. This is
actually a byproduct of what we
do we can cut all the stakes actually a byproduct of what we
do we can cut all the stakes
and then we have a lot of these do we can cut all the stakes
and then we have a lot of these
tips left over from different and then we have a lot of these
tips left over from different
cuts that we make tips left over from different
cuts that we make
and we know what I understand cuts that we make
and we know what I understand
you’re not in our restaurant we and we know what I understand
you’re not in our restaurant we
we made from scratch, so we you’re not in our restaurant we
we made from scratch, so we
cannot we can fix that. we made from scratch, so we
cannot we can fix that.
So you want to make your cannot we can fix that.
So you want to make your
veggies a little bit bigger So you want to make your
veggies a little bit bigger
than your meat. veggies a little bit bigger
than your meat.
Just so they they cooked than your meat.
Just so they they cooked
properly on the grill and I’m Just so they they cooked
properly on the grill and I’m
going alternate veggies to a properly on the grill and I’m
going alternate veggies to a
state to Bob’s here and the going alternate veggies to a
state to Bob’s here and the
nice thing is you know you state to Bob’s here and the
nice thing is you know you
don’t have a bunch of pans nice thing is you know you
don’t have a bunch of pans
you know it’s all right there don’t have a bunch of pans
you know it’s all right there
on the skewer exactly and how you know it’s all right there
on the skewer exactly and how
to use season. on the skewer exactly and how
to use season.
>>We use a Texas roadhouse a to use season.
>>We use a Texas roadhouse a
special seasoning for this one>>We use a Texas roadhouse a
special seasoning for this one
with Arco Bob’s we’re not going special seasoning for this one
with Arco Bob’s we’re not going
to use the seasoning at all we with Arco Bob’s we’re not going
to use the seasoning at all we
use our come Bob sauce. to use the seasoning at all we
use our come Bob sauce.
I like to describe it as a use our come Bob sauce.
I like to describe it as a
tomato I like to describe it as a
tomato
e Italian. Assessed it has a tomato
e Italian. Assessed it has a
little bit had a little Italian e Italian. Assessed it has a
little bit had a little Italian
has a lot of the spices similar little bit had a little Italian
has a lot of the spices similar
to Italian dressings but as a has a lot of the spices similar
to Italian dressings but as a
lot to Italian dressings but as a
lot
a lot of tomato sauce as well lot
a lot of tomato sauce as well
so we’re going to let these a lot of tomato sauce as well
so we’re going to let these
marinate to taste and then so we’re going to let these
marinate to taste and then
we’re going to put these on the marinate to taste and then
we’re going to put these on the
grill it doesn’t take more than we’re going to put these on the
grill it doesn’t take more than
for 5 minutes a Coca Bob we’ve grill it doesn’t take more than
for 5 minutes a Coca Bob we’ve
got small tips now one big for 5 minutes a Coca Bob we’ve
got small tips now one big
important fact when you’re got small tips now one big
important fact when you’re
cooking to Bob’s but when is important fact when you’re
cooking to Bob’s but when is
this metal skewer cooking to Bob’s but when is
this metal skewer
metal skewers help regulate the this metal skewer
metal skewers help regulate the
temperature in the center of metal skewers help regulate the
temperature in the center of
your meat so you’re cooking temperature in the center of
your meat so you’re cooking
from inside out right to use your meat so you’re cooking
from inside out right to use
wooden skewers that’s not the from inside out right to use
wooden skewers that’s not the
best idea right right wooden wooden skewers that’s not the
best idea right right wooden
skewers for a long temperature best idea right right wooden
skewers for a long temperature
cooking on a grill they’re skewers for a long temperature
cooking on a grill they’re
going to burn up you’re going cooking on a grill they’re
going to burn up you’re going
to lose most of your going to burn up you’re going
to lose most of your
would skewer but with this to lose most of your
would skewer but with this
still stay into the cook the would skewer but with this
still stay into the cook the
center of your meat consistent still stay into the cook the
center of your meat consistent
and how long should it take to center of your meat consistent
and how long should it take to
cook up a good about about 5 and how long should it take to
cook up a good about about 5
minutes but 6 minutes, yet cook up a good about about 5
minutes but 6 minutes, yet
small meat so you can get to a minutes but 6 minutes, yet
small meat so you can get to a
medium rare now 5, 6, minutes small meat so you can get to a
medium rare now 5, 6, minutes
and Senate a couple of 3 times. medium rare now 5, 6, minutes
and Senate a couple of 3 times.
We make it nice and square, so and Senate a couple of 3 times.
We make it nice and square, so
you can do about 30 seconds on We make it nice and square, so
you can do about 30 seconds on
each side to slip in it. you can do about 30 seconds on
each side to slip in it.
Just like that right and then each side to slip in it.
Just like that right and then
again on the ribs low and slow Just like that right and then
again on the ribs low and slow
and people always ask do I put again on the ribs low and slow
and people always ask do I put
the a the barbecue sauce on and people always ask do I put
the a the barbecue sauce on
before during after what the a the barbecue sauce on
before during after what
I would Cook your ribs mostly before during after what
I would Cook your ribs mostly
to temperature first and then I would Cook your ribs mostly
to temperature first and then
you’re going to want to just to temperature first and then
you’re going to want to just
caramelize that barbecue at the you’re going to want to just
caramelize that barbecue at the
end as you’re going caramelize that barbecue at the
end as you’re going
to burn are you and that’s not end as you’re going
to burn are you and that’s not
what you want to know not at to burn are you and that’s not
what you want to know not at
all you want to have a nice and what you want to know not at
all you want to have a nice and
even. all you want to have a nice and
even.
>>Or the other thing you do is even.
>>Or the other thing you do is
just go to Texas roadhouse over>>Or the other thing you do is
just go to Texas roadhouse over
the Saint Johns town center just go to Texas roadhouse over
the Saint Johns town center
because the cleanup and then the Saint Johns town center
because the cleanup and then
this that we get it. At because the cleanup and then
this that we get it. At
the roadhouse

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