Hey guys, this week we're going where no basics has gone before, the great outdoors
I'm here in Nashville, Tennessee to take a look at America's real favorite pastime, grilling.
We're teaming up with Ace Hardware to help you correct some
common backyard blunders and serve up some more exciting fiery fare than the usual burgers and dogs. Let's get down to basics
Alright guys
So let's start the day with some grilled beef and vegetable kebabs so we're gonna start by making a lemon rosemary
marinade this recipe comes courtesy of America's Test Kitchen
We're going to start by roughly chopping up a medium onion 2 tablespoons of chopped fresh rosemary
then peeling and roughly chopping 6 medium garlic cloves. Just chop them up a little bit. We're gonna put everything in a food processor
I'm also going to grate the zest from one lemon and add the juice from the lemon now
We're going to add 1/3 of a cup of beef broth, plus 1/3 of a cup of vegetable oil, a few
hefty pinches of kosher salt, a much less hefty pinch of white sugar, and many many twists of freshly ground black pepper
Then 3 heaping squeezes of tomato paste or about 3 tablespoons
We're now going to process this for about a minute until completely smooth, and there you go, marinade.
Now it's time to get our beef and vegetables ready
We're gonna start with either Chuck or sirloin tips that we're going to cut into relatively uniform sizes
We want them to be about 2 inches by 2 inches the more uniform the better so they cook evenly.
As for the vegetables we're going to break them down into
Again, relatively evenly sized pieces. I'm going to halve this zucchini lengthwise and then cut it into 1-inch segments now
There's a lot of tips and tricks about how to core your pepper
But really the key is to cut the head off and rip its heart out
Kali ma! And then we're just gonna cut the peppers into one to one and a half inch pieces
Lastly, we've got a large red onion that we're going to cut in half, take out the core, cut into wedges and then cut each
of those wedges into three or four pieces, so we've got nice 1 inch wide chunks of red onion
and now it's time to marinate both the beef and the vegetables we're going to add most of the marinade maybe about
3/4 of it to the beef, mix it up good, make sure that every piece is covered in marinade
and we're going to add the remaining mixture, probably about a half a cup's worth, to the vegetables. Give them a good toss
cover both, let the beef marinate for 1 hour in the fridge and the vegetables marinate for 1 hour at room
temperature. 1 hour later, and it's time to skewer. You probably know how to do this
I don't think I need to instruct you, but all you really need to do is skewer the meat and press it tightly against one
another. Make sure you don't *ow* *ow* get your finger and with the vegetables just
alternate between each type of vegetables so you get a nice pleasing pattern going. Most people put both
meat and the vegetables on the same skewer.
This doesn't work, why not put meat on one skewer and vegetables on another, this way they can cook at their own desired rates?
Alright, we're gonna bring our skewers over the grill open her up and
hmm, how do I do this?
*God, who?-* I'm Shannon, your local ace associate, and I'm here to help you get started with your grill. This particular
grill is a Weber Genesis
e-310 propane grill. All you need to do is turn the knobs in front of you
to the light position, hit the igniter button and it'll start right up
Also, you'll see with the three different knobs here
You can heat sections of the grill to different temperatures for different foods?
That's perfect because I need to cook the steak over high heat, and the vegetables over me *-Oh my god, woah*
Nashville truly is a magical place. So first we're gonna let this grill preheat over high heat for 15 minutes
Lid closed, get it hot. Now that our girls preheated
I'm going to turn the left two burners down to medium and keep the right burner on hot
And we're going to put the steak on the right side of the grill and the vegetables on the left
We're gonna close the lid and let these cook for six minutes before flipping for the first time
Then we're gonna close it back up, cook for an additional six minutes, for 12 minutes total before we check our meat's temperature
I want to hit about 125
I'm also going to take one of these kebabs off first and leave the other ones on for another couple minutes for anybody who wants
them a little bit more well-done
AKA, people who are wrong. And as for the vegetables
we're gonna leave those on for an additional five to six minutes until they've got a really good char on them
and they're nice and soft
Actually, let's get all these skewers out on a tray. Nice. And there you go perfect kebabs. Easy, fast,
delicious
Alright, so next up. We're going to make a grilled pork tenderloin, again courtesy of America's Test Kitchen
We're making a piquillo pepper and manchego stuffed pork tenderloin
Let's start by making our stuffing. Now making the stuffing is very simple,
we just need to throw the following items into a food processor
Two garlic cloves peeled and roughly chopped, one slice of hearty white bread, in this case
We didn't have any white bread
so a hot dog bun will do just fine. A whole jar of piquillo peppers patted dry, two ounces of manchego cheese
chopped up, quarter cup of toasted pine nuts, a teaspoon of minced fresh
thyme and a good sprinkle of smoked paprika. Go ahead and pulse that for five, six, seven, eight,
nine times until a rough paste is formed. At this point
we're going to season with salt and pepper
Process a few more times until we've got a nice chunky stuffing. And now it's time to butterfly and stuff our pork tenderloins
So to butterfly our pork tenderloin is very easy
We're just going to place some cuts lengthwise along the side of the pork tenderloin
until we've almost hit the other side and open it up like a book. Then we're going to cover
both tenderloins and plastic wrap and we're just gonna pound one out. We want to pound them out to about a half inch thickness and
so they're nice even rectangles, as best
we can. Then once they're pounded out, we're gonna season them before stuffing them. Nice hefty
sprinkles of kosher salt, many good twists of freshly ground black pepper and about four teaspoons of
dark brown sugar that we're going to rub in the meat, make sure it's equally distributed.
Now it's time to stuff with both our cheese and bread stuffing and some baby spinach
We're gonna start by spreading
half of the stuffing on each of the pork tenderloins on one end of the long side of the roast and topping that with some
baby spinach
And then we're gonna roll the whole darn thing up and as is the case when doing a recipe for the first time, always have
two, so you can mess one up
and then do the second one correctly. Both of these we're going to tie closed with butcher's twine. Again
we're going to do a terrible job on the first one and then a much better job on the second one. You don't really need
to do the full truss
You can just tie it off
using a simple square knot every
inch and a half to two inches or so, to make sure the whole thing stays closed and then trim the excess string to make
sure that it's not hanging off and burning and there you go. Alright, so these guys are ready for the grill
Let's take them over to the gas grill and *-Oh jeez* hey Andrew, since you're going to be temping these tenderloins
Why don't you use the iGrill 3? Even though you scare the life out of me, you're awfully helpful
Why thank you the iGrill 3 lets you monitor the temperature of your food to the iGrill app on your mobile device
It's super easy to set up, all you have to do is pair it with your device via bluetooth,
plug the probes into the thermometer and insert them into your food, set your desired temperature in the app
and it will notify you when your food is ready. So this is perfect, so I can monitor the temperature of these roasts awesome *-Holy*
*-Okay* now that Shannon has disappeared once again into the unknown
It's time to get these tenderloins a' grilling. We need to make sure that the stuffing of these roasts hits
165 degrees because it is in contact with raw meat. This time
we're going to use what's called an indirect heat source, meaning
we're going to turn the right burner all the way to maximum and left two burners all the way to low and place the roasts
over the left side of the grill, so once we close lid they're getting heated almost like in an oven
but they're also getting grill marks
We're gonna flip them about halfway through cooking, which should be about 30 minutes, or as soon as they register
165 degrees Fahrenheit
internally, which we'll monitor on our phones because this is 2018. These guys are fresh off the grill
so let's slice these babies up and there you have it two pork tenderloins
One is beautiful on the outside but both are beautiful on the inside, just like all of you. So now
we've got some beautiful sausages and chicken wings I feel like infusing some wood-fired flavors
So let's take them over to the wood fire grill. This thing looks pretty easy. Let's just crank it on with *whoa*
What the? What is this? "don't do that?"
Is this Shannon? She about to appear behind me- *Oh my god* Shannon! You are haunting me with helpfulness. You're welcome Andrew
I want to make sure you set up your Traeger Pro 22
correctly. On first use you need to run the wood fire grill on high for
45 minutes to make sure you burn off all the oils that protect it from the elements while it's shipped to your way
Grilling with a Traeger wood fire grill is easier than you think. Since it uses convection cooking instead of direct heat
It's somewhere to cooking in an oven but provides a delicious smoky flavor
You can grill smoke, roast, bake, braise and barbeque all on the same grill. It's pretty awesome to get cooking, you
just fill the hopper with pellets, turn it on and select the setting you need. It's so easy to use. Also
included with the Traeger are these digital probes that fit to the side of the unit so you can monitor the temperature of your food
without having to open it and lose the beautiful smoke and heat building inside. Oh cool
I can use these to monitor the temperature of my sausage. I'm going to- *oh my god* Okay,
just remember Andy, It's all cheap special effects. Alright,
so I'm going to arrange the chicken wings on the bottom half of the smoker and the sausage on the top rack
I'm going to close it up and let the sausages go until they reach an internal temp of 165 Fahrenheit. For the chicken
I'm going to leave them on for 30 minutes, flipping once. Right at the end
I'm going to slather them with barbecue sauce and crank the heat up to high
to get a nice barbecue crust. And there you have it, some simple chicken wings and sausages
elevated to a new level with the help of smoke. A big
thanks to Ace for providing the grills and helping make this episode happen
We've got a lot of new exciting things in store for the channel
and they would not be possible without great partners like Ace. Check me out next week on May 10th on Twitch, where I'm going to
be live streaming these from Nashville. We'd love for you guys to join and cook along with me,
we're gonna be doing a rare daytime livestream. Hope you guys enjoy. I'll see you next week