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>> Sun is shining and we fired up the grill. Ya. Join me. Dot and out. Adams for a summer
barbecue. See? Remember at a shopping cart? Look up
there. I love to add a modern twist to classic rock with my technique and how
outdoor cookout that left ever listen and won’t cost a fortune all of your loved ones together
in the day that much sweeter. >> Growing up. I absolutely
love summer barbecues for me. It just felt like a time to get
family and France together and really just enjoy the weather
and the other and some good for the mind. Ration for a party
comes from a variety of places. I love everything from travel
to restaurants. It all sort of kind informs all of my >> ideas and decision making.
But after Tea Party, I guess you could call me in events
rebel. I really love to break the rules and I love that
because it’s really fun to sort of have something unexpected
after event. The first thing that’s most important to
creating an event that we absolutely love is starting
with the 5 in building it with your personality. If you could
bottle my personality, it would probably be like a bright
orange color. So that’s going to be all through this event. >> I love throwing barbecues
outside. We’ve got a poll which we happen to have like. Why
wouldn’t she said an entire even around that? You know, you
are always at a great party when the play list is high.
So I wanted to focus on creating a playlist that had a
lot of fun, energetic songs that made people want to get up
in party. >> I love games at events
variously. If we do not have games at my event, it’s not one
of my best. I love everything from activity that actually
make up. I mean, it’s all about making sure that your guests
have a good time games. Help with that. >> Next, make sure that you
stay organized. I and truly type all okay. And the person
who lives in breeze by spreadsheets what I’m thinking
about an event. I start with the spreadsheet so I can stay
organized. Keep my guests in there. Keep it up for dirt
cheap, but I’m serving literally every single detail
those and that spreadsheet for your guest list. It’s true.
Really important that you spent a lot of time thinking about
what you want seated at your table. I decided to make this
party all about the amazing gals in my life. I really
wanted it to be. This makes of amazing women that I
appreciate. And one inspired by and finally create a unique
menu. When I start to think about my menu planning for my
barbecue, I really want to knock my socks off. I love to
incorporate things that are in season fell a couple recipes
and thinking about. >> Or maybe a watermelon salad.
Watermelon is in season right now. So that’s going to be self
crash. Also, corn is in seasons and that this like amazing
Warren putting. But the key is full of corn is grilled.
So it’s like a nice time to actually was the real. It’s a
nice char on that morning. Actually, nice tax fight. >> I think they know exactly
how I want the state of flow. So let’s get in the kitchen and
start getting that money going. >> For this barbecue, I
selected some of my favorite recipe that I’m going to show
you how to make first. We’re going to start with my simple
reds. Then we’re going to move on to my pillow tape by putting
my new cookbook everyday grand along with my watermelon salad.
And then finally, my theory, rebar punch. We’re going to get
started with my simple ribs recipe. And it starts with the
driver of that. I got some Cajun seasoning year at got
some kosher shock. Got to get some nice. Alton near have got
some mustard powder and I’ve got onion and garlic
powder and going at both of those in here, black pepper or
some smoked paprika and of that, some chili powder hume in
a love, human in literally everything. And finally at
that, some brown sugar to add some sweetness. And then we’re just going to do
a quick with all of this combining in. So I started
making my own spice rubs it home. When I realized how easy
it was to do like you could literally just going your
pantry, grab all of your a breaking previous and pull
together something that explosive flavor. I I happen to
like a lot of different flavors in my driveway because I want a
lot of different sensations to happen. We buy into that right
and want that. We want that. We want that new lots of
flavor. And so all of these different components are going
to do that once that’s combined. We’re
going to get that our beef ribs and points and
grab some oil spray. I like to use the oils free. It’s a
little bit more controlled and it just kind of keep things a
tiny bit cleaner during this process. The oil is going to
become an adhesive for our drive. And then we’re going to
start to add our drive right over our bridges. And you can
add as much or as little as you want. The purpose of a dry rub
is relieved to get that flavor penetrated into our brands.
And it’s going to take a little time because we’re not breaking
this down. But but the usually find in a wet rep get a flip
these over, we’re going to do another
Sprite. And then we’re going to get
that driver at all here as well. And you really want to push it
into the needs of what really penetrate and get all of that
plea for my favorite thing about barbecues are definitely
the red. It’s my favorite wrapped up the win to essential
barbecue recipe. Right? So I think that all of my side
dishes are going to be the perfect complement to this
means issue because this is really party, but it’s got so
much flavor. But everything else is sort of like to
crashing. So it’s a perfect. >> All right. These look nice
inroads down. So I did a quick ranks of my hands. And now
we’re going to get things ready to go into the bridge at that
from heading to the boil because we want to make sure
that every little crevice everything is covered. So you
really get that Mary to see? the reds are wrapped and ready
to go. I’m going to add these to my baking sheet and then I’m
going to pop this in the fridge for about 6 hours, at least so
we can really get that marinate We’ll be ready to grill. All right. Our ribs are
marinating. And now when we come back, we’re going to get
into our side. >> Well, our grids are
marinating. I’m going to get started on my pillow tape drive
car, including this recipe was inspired by my trip to Mexico
City. And I want to really sort of mix in some of that. I’ve
been to Mexican flavor with some of my father. That first
step if in drilling are 4. And I’ve got some shocked corn
here and I’m going to add a little vegetable oil to the
outside of it so we can make sure that this doesn’t stick to
the great what’s worth reading. Now, I’m going to take these
out to the real I love adding in that Char and that by the
real point in its amazing way to clouds and season 2, now
that we grilled our core, it’s time to get started on our
feeling. So I’m going to start here with the Mexican crema
that’s going to go into our big ball. This is so rich and
creamy. It’s going to add so much flavor. >> And then I’ve got some
melted butter. We’ve got 4 eggs here. And it’s
best that you crack them outside of the big poll.
So if you get in the shell and I think get into your major
stir here now, I want to you as some
lime. So I can add in some citrus flavor. It’s really
going to brighten this now. I’ve got some sugar if
you’ve ever had corn pudding in the south, you know, it’s a
little bit sweet. So we get it. And in that suite, adding in some cornstarch, this
is going to help picking everything up and then a few spices to add
some additional flavor at that some garlic powder and that some human. Now, this is where I get to add
our grilled corn that and took off the cob. We’ll get that
nice bite. And that texture from those kernels. This is
creamed corn that you can find just right in the can your
grocery store. And it’s a very different texture from that
grilled corn we made earlier. We’re also going to add in some
call t if she if I’m going to make all of this together, make
sure to nice to come by before we at this chart
casserole dish. I’m just going lightly spray this so we can
make sure that it doesn’t it. And then we’re just going up. >> For all of our corn pudding
mixture right into our casserole dish. >> I’m going to add some foil
to this so we can have a nice bacon. It doesn’t ground too
much. Now I’m going to pass this in
the oven and we’re going to let this set up and get so nice and
beautiful brown and then we’ll be ready to serve. >> Our core and putting it out
of the oven and let’s check it out. You can just see all that
thrilled for him. That’s come to the top. And this sort of
the NIE custardy texture. I like to add some decorations.
They really take it to another level. I like to add a little
bit more of the cheese and then also like to strategically
place as a little color as well.
I’m going to add some cilantro, too. And then finally, I’m going to
we call on a little too late and that little brightness that
at the end, I’m flavor is just going to take this at home. Our corn pudding is ready to
serve. And I know the guests are a lot of this. >> Time to get started on my
watermelon salad. This watermelon salad is so
perfect for this barbecue because watermelon season, it’s
sweet. It’s juicy and it reminds me of childhood but
nice to have watermelon every summer. Also, this recipe is
important to me because, you know, watermelon sometimes
can be pretty controversial for black people. We can feel
uncomfortable sometimes having it because of the history
associated with it. So with this recipe, I really wanted to
sort of say we can reclaim it. We can feel comfortable having
it again. And I hope that in brings up more positive light
towards this. The first step to making my watermelon salad is
pickling some onions and this is going to get that nice tart
flavor. People have no idea how easy it is. Typical onions at
home and I’m going to show you so I’ve got some water and
going at this to my little pot here. Some white vinegar. Sam is sugar and some staff.
And then I’m going to crank on our heat here and we’re going to let this get
to about medium high heat. We want to really let that
sugar does saw. And then it’s going to be ready for it. Our sugar has dissolved.
I’m just going to pop up garlic clove in here for some
additional flavor. And I’m going to pour this right over. >> I’m going to cover this that and now this is going to go in
the fridge for about 2 hours now. We’re going to make our
chipotle dressing. This recipe starts with our shallots.
I’m going to add some oil want to get our shallots sizzling in
this medium heat so we can get them nice and tender. All right. These look good to
go. I’m getting at these into our land air now. I’m going to
add in some lime juice. Some red wine vinegar got a little honey, too. Dijon. Mustard. Chipotle going
at this right on in. Nice kick of flavor. We love that.
And then finally at that some salt and pepper, that beautiful colors you can
tell in the dressing is done because it’s nice and smooth.
So that’s a po lay has landed in and it’s thickened up a bit
and this is going to be absolutely perfect on our
watermelon. Sally, all I’ve got my watermelon here and
going to start breaking this down. You want to make sure you
have a suit for sharp night and then also under my cutting
board. I’ve got a little surprise here at that. Some wet
paper towel right up under it to make sure that this doesn’t
slip in 5 going to make sure that the stays in place to begin. I’m going to cut off
the ends of my watermelon. And then I also like to cut
straight down the middle. This makes it easier when
you’re dealing with a much larger watermelon. You can
break it down much quicker. Well, yeah, I like to get it to a stable
position as quickly as possible because it’s much easier to
maneuver in and it’s not going to roll around a lot. We want
to start to take off the sides. So we’re going to remove the
rind. And you can actually start to do this based on just
looking at the top and see where the guy you and as you remove that, just
put it right into your discard all, we’re going to get off as
much of this as possible. And then we’re going to go
right back around once we’re done and then just clean up and get
off anything that we didn’t before. And then once you have
all of those edges and it’s pretty bright in red, this is
we’re going to actually start to cut it into strips. We’re
making a ballots are going to go for bigger pieces and I’m going to take these
ones in this century. And then we’re going to break these down
into cubes. I’m going to cut again into
wedges and then I’m going to cut right
across again. And there you go. Now it’s time
to assemble our salad at that. and also add in some cucumber, that’s an heirloom tomatoes,
which are quite special. The seeds are passed down. >> From farmers every single
season. So it’s up special sort of hype. They’re going to make
all of this together. And now I’m going to add in
some greens at that cement, some of the law and some basil rainfall outlook that in kind of mix that in as well. This is such a beautiful how
their full salary. Now we’re going to add in that
dressing you made earlier, I’m going to do a big tossing
get all of these ingredients to just really kind of soak in
that dressing. What works so great about this salad is
you’re just going to get so many different flavor profiles
like that. Sweetness from the watermelon is just going to
complement that Chipotle spice with that. You get from the
dressing. It’s really sort of well balanced because of all of
those right now. I’m going to transfer this to our creative
all. And then I’m going to just
dress this up with our pickled onion and kind of place.
If you write on Todd and then add a little of that,
she this is going to be a hit job.
This is ready to serve. You ever been to basically any
party or barbecue? You know, you’ve got to have a gut punch
and this one is great. So I’ve got some water here that’s
boiling. And we’re going to use this to create us simple syrup
for this recipe. And simple syrup are usually just >> water and sugar. And then
you can add in whatever you want to you can really sort of
bring in some additional flavor. And that’s what we’re
going to do here. So I’m adding in our sugar to our water and we’re going to
get that to boiling temperature. And then I’m going
to add in some berries, strawberries, some raspberries.
And then finally, because Mubarak is in season right now,
I’m going to absolutely are. >> I love to work it in drinks
like this. And it sort of brings down next week, this of
those berries. And it’s just so delicious. And finally a minute
at in cement, I’m just going to scare all of this to combine. >> And then I’m going to let
this calm to boiling so I can really let that sugar and all
of this sort of dissolve and picking up once it starts to
boil. You can see that Kyler developing that bright red
color that is just going to make that punch just pop, OK on
that barbecue table. It’s going to be so beautiful. This has
been going for about 20 minutes and it’s perfectly thick.
And in next year, it’s like demolition and wanted to make
sure that all that sugar dissolved. So now that it’s
cooled down a bit, I’m going to go ahead and streaming it. This is our very rhubarb syrup
and are ready to assemble our package. I’m going to take my
syrup here at this right into my picture. I also got some ginger ale and I’ve got a little walk
here, too. Yeah, I have a little fun at
his mama’s drink right here. All right. And then I’m going
to add in some very as well. This is going to be just like
an ice garnish and then do a nice start here
to combine everything. >> We’re a little into this.
Last can see that gorgeous color. Look how beautiful this is. >> I cannot wait to service to
our guest and I’m actually going to take some of the same
time and I’m going to turn them into. >> I’ve set goals. Doesn’t love
a popsicle during the summer. So I know they’re going to
absolutely fall in love with this whole idea. I’ve showed
you how to make most of our menu items and of data. You
more tricks up my sleeve. I’m going to be serving up each
ballot and also a family favorite potato salad. It’s
most party time guys next. When we come back, we are
heading out to the grill. >> It’s the day of the
barbecue. Yeah, I’m so excited. It’s a beautiful, sunny day and
I cannot wait for Mike at the scene. My first to get our birth
babies in Cali. I work with both of these ladies and they
are like sisters to me. I had to invite him to my bar she’s a newer friend and that
blocking and now we met each other,
working together a go. And I wanna she’s my sorority
sisters, I guess. Well, you can have a
barbecue without inviting your mama, OK? So she definitely at
the welcome to you. >> Is anyone ready to eat?
Haha. >> Let’s make our way for the
table. This is my watermelon salad.
That’s and my cookbook. Everyday grand ensuring way.
I love it. This is the man. >> And yet. >> My simple red. Even though
they don’t take a lot at first. They taste amazing. You will
love them. >> All right. Lane is key here. >> I enjoy digging. >> When you think of that, but
I don’t really good. tell you how long he worked on
that, right? There is a story with that, OK? We have done it
over and over and over at the maybe at least 20 times, at
least I’m and dad, they’re like No me. This note needs more of
it before when the book they were still nervous about it.
Yeah. But yeah, everyone has love it like you. Did you
think? Yeah. >> Okay. It’s time for the game
here that I get this first one. We’re going to play it caused
the lead for ad. And I’ve asked that all of these little names
in the year we take different celebrity and after all of us,
yes or no questions after the celebrity event. >> Is it a girl? Yeah. Okay. Does she have a Grammy? Yeah.
Got in the Grammy. We’re telling me I did not know that
it was not meant to Jennifer. All right, guys, we’ve got
topic. We’ve got a very real or a
piece of me, too. And the live in a village. >> I cannot thank you enough
for coming and enjoy my good food. And you’re right, the
company. >> It ain’t over yet because we
are going to get on the dance. scan. The QR code for my
recipes featured products and more just so you know, today may get
a commission for purchases made through the QR code for links
on our website. THE WEATHER IS GOING TO BE GOOD
IN YOUR NECK OF THE WOODS THIS
WEEKEND. GO AHEAD AND CHECK THAT PICNIC
LUNCH ON YOUR SUMMER BUCKET
LIST. WE HAVE JUST THE GUY TO HELP
FILL YOUR PICNIC BASKET. MATT IS THE EXECUTIVE CHEF AND OWNER
OF PIG BEACH IN BROOKLYN AND SOON ALSO TO BE IN LONG
ISLAND CITY AND PALM BEACH,
FLORIDA THIS FALL. CONGRATULATION VERY MUCH. WE GOT A LOT OF EXCITING
THINGS IN THE WORKS. WE’RE SUPER EXCITED TO BE BACK
HERE THOUGH. I SEE YOU WHEN YOU’RE LOOKING FIT.
THANK YOU. WE’RE WORKING ON ALL THOSE GOOD
HEALTH THINGS, YOU KNOW, BUT
TRYING TO GET THEIR, WE GOT SOME BEACH SNACKS AND LUNCHES TODAY. WHAT SHOULD WE DO? YOU SAY? A CRUNCHY CHICKEN
WRAP? I’M FAN OF CHICKEN SALAD. I LOVE CHICKEN SALAD AND I KNOW
IT’S GONNA BE CONTENTIOUS, BUT
LIKE, I ALSO LOVE GRAPES IN MY
CHICKEN. SOME PEOPLE LIKE IT. IF YOU DON’T, DON’T PUT THEM IN,
IT’S TOTALLY OK. UM, BUT I ALSO LOVE MAKING IT WITH
ROTISSERIE CHICKEN BECAUSE IT’S
LIKE ALREADY DONE. IT’S ALREADY COOKED. WHO DOESN’T
LOVE ROTISSERIE CHICKEN? IT’S
INEXPENSIVE. IT’S EVERYWHERE. SO ALL WE’RE GONNA DO, WE’RE
GONNA REALLY QUICKLY, JUST TAKE SOME ROTISSERIE
CHICKEN, BREAK IT DOWN INTO THE
BREAST, THE LEGS, THE THIGHS AND WE’RE JUST GONNA
CHOP UP. THE MEAT DOES NOT HAVE TO BE
ANYTHING SORT OF FANCY. JUST CHOP IT UP INTO LITTLE
CHUNKS OR PIECES JUST LIKE THAT. AND THEN FOR THE LEGS AND THIGHS
JUST SHRED THE MEAT. REALLY, REALLY SIMPLE, REALLY,
REALLY EASY. OK. SAVE THE BONES BECAUSE IF YOU
WANT TO MAKE SOUP LATER WITH IT,
YOU CAN PUT SOME WATER CARROTS ON. YOU MAKE A REALLY QUICK CHICKEN STOCK
HERE, CHICKEN BROTH. AND THEN WHAT WE HAVE HERE IS
ALL OF OUR CHICKEN. YEAH, SUPER EASY. NEXT TO CUT OUR GRAPES, WE’RE
GONNA GIVE THIS LITTLE TRICK
THAT EVERYONE LOVES. THIS IS A GREAT HACK. YOU CAN
USE IT FOR CHERRY TOMATOES. YOU
CAN USE IT WITH GRAPES FOR ME. I’M NOT SCARED IF YOU CAN DO IT. SO YOU PUT, YOU PUT THE GRAPES BETWEEN 22 DE
CONTAINERS THAT HOLD THEM IN PLACE AND THEN YOU CAN
JUST SERRATE SLICE. LOOK AT YOU, GIRL, LOOK AT THAT.
NOW, I AM SO IMPRESSED AND CUT
IN HALF. WELL, THAT’S DONE. CUT, WELL DONE. THAT’S SO COOL. THAT’S A HIGH FIBER. THAT’S GREAT. YOU’RE SOUS CHEF, YOU’RE
HIRED. ALL RIGHT. SO NOW IN OUR MIXING BOWL, WE’RE
GONNA TAKE THAT ROTISSERIE
CHICKEN MEAT, THE WHOLE CHICKEN, EVERYTHING WE
HAVE. WE’RE GONNA PUT IT IN OUR BOWL
WITH SOME PLAIN OLD MAYONNAISE,
OF COURSE. AND THEN TO THAT WE’RE GONNA ADD
JUST, YOU KNOW, A HANDFUL OF
GRAPES OR SO, WHATEVER WE WANT IN THERE. I GOT A LITTLE HOT SAUCE.
WHATEVER YOUR FAVORITE ONE IS SOME DIJON MUSTARD. IF YOU DON’T LIKE DIJON, IF IT’S
TOO SPICY FOR YOU, YOU CAN LEAVE
IT OUT. YOU CAN PUT A LITTLE YELLOW
MUSTARD IN THERE IF THAT’S WHAT
YOU WANT. SOME FRESHLY CHOPPED PARSLEY, FRESH LEMON JUICE. I LOVE BRIGHT
CITRUS TO THE CHICKEN SALAD BECAUSE IT KIND OF JUST
WAKES IT UP. BRINGS ALL THOSE
FLAVORS NICELY TOGETHER. SOME CHOPPED SHALLOTS. THIS CAN
BE SLICED SCALLIONS IF YOU DON’T
HAVE SHALLOTS AND AGAIN, SOME CRUNCH CHICKEN
SALAD, CRUNCH WRAPS. WE GOT SOME SMOKED PECANS THAT
CRUNCH THOSE GRAPES. I THOUGHT YOU WERE GONNA PUT
SOME CHIPS UP IN THERE. WELL, WE’RE WAIT, WE’RE GETTING
THERE AT LEAST SOME CHOPPED CELERY. SO IT’S PRETTY MUCH THE STANDARD
CHICKEN SALAD THAT WE LOVE. GET A LITTLE BIT OF SALT AND
PEPPER, MIX IT ALL TOGETHER AND THEN
WE’RE GONNA SLIDE DOWN OVER HERE AND WE’RE GONNA PUT IT INTO OUR
WRAPS. NOW, THESE ARE GREAT. ANY SORT OF WRAP IS A GREAT
THING TO BRING TO THE BEACH JUST BECAUSE IT’S SELF
CONTAINED. THEY’RE EASY TO EAT. AND ONCE ALL OF OUR MEAT GETS
ALL MIXED TOGETHER, WE’RE JUST GONNA TAKE A GOOD
SPOONFUL OF IT. WE’RE GONNA PUT IT RIGHT IN THE
CENTER OF OUR WRAP. I HAVE A SPINACH WRAP
HERE. BUT IF YOU GUYS WANT TOMATO
WRAPS OR WHOLE WHEAT WRAPS,
WHATEVER YOU CAN FIND. BUT THIS IS THE, THIS IS THE,
THIS IS THE KICKER GUYS. WE’RE GONNA TAKE SOME KETTLE
POTATO CHIPS. WE’RE GONNA CRUNCH THEM UP, PUT
THEM RIGHT ON TOP AND WE’RE JUST GONNA WRAP THEM
UP TO GIVE THAT EXTRA CRUNCHY
EFFECT TO THE WRAP AND CHICKEN SALAD CON WRAPS.
BRING IT TO THE BEACH AND YOU’RE
GOOD. YOU’RE GOOD TO GO. OK? YOU PAIR THIS WITH YOUR
GRANDMOTHER’S. THIS IS GRANDMA ROU SMOKY EGGPLANT PUREE. IT’S
BASICALLY BABA GANOUSH. IT’S ONE OF THE THINGS THAT I
GREW UP EATING. I ABSOLUTELY
LOVE IT. YOU CAN MAKE IT, PUT IT IN A
LITTLE DELI CONTAINER, PUT IT IN
THE COOLER, BRING IT TO THE BEACH PITA CHIPS OR POTATO CHIPS OR
VEGGIES, DIP IT IN AND GO NUTS AND ANY GOOD BEACH PLANT HAS TO
HAVE A SWEET AND WHAT’S BETTER, WHAT’S BETTER
THAN A BLONDIE BAR. BUT THESE
ARE BEACH BLONDIE BARS. PIG BEACH BLONDIE BARS. LET’S DO
ONE OF THOSE. YOU CAN, THEY’RE ON THE SWEETS
MENU AT PIG BEEF RIGHT NOW. THEY’RE JUST BASICALLY A WHITE
BROWNIE GUYS. BUT IN THE MIDDLE OF IT WE HAVE
SOME BUTTERSCOTCH CHIPS AND WHITE CHOCOLATE CHIPS IN THERE
TO REALLY BRING IT ALL TOGETHER. THEY’RE SO IN THE CONTAINED EASY. NO MESS. BY THE
WAY, HOW DO YOU STORE THESE
SANDWICHES? SO WE DON’T RUIN IT. SO THE BEST WAY TO DO IT GUYS, IF YOU’RE GONNA MAKE THESE
SANDWICHES BEFORE YOU GO TO THE
BEACH PRE MAKE THEM WITHOUT THE CHIPS
AND THEN WHEN YOU’RE READY, OPEN THEM BACK UP, PUT THE CHIPS
IN SO THE CHIPS DON’T GET SOGGY
OR SCAM THEM IN THAT WAY THEY STAY NICE AND CRUNCHY. EVERY BITE IS GREAT. THIS FOR LUNCH. YOU GET THESE RECIPES. YOU CAN
HEAD TO TODAY.COM/FOOD. SO GREAT TO BE BACK ON THE, EVERYBODY. LOVE IT. OH, THIS IS SO GREAT. AND WE ARE GOING ON A PICNIC AND
I’M BRINGING A WHOLE LOT OF
DELICIOUS STUFF. SO I HOPE THAT YOU GUYS ARE
SHOWING UP WITH YOUR. OK, FOR SURE. SO I LIKE TO SAY IS ALWAYS GOOD TO BRING OUT A
PICNIC AND EVERYTHING IS BETTER
WITH BRUSCHETTA. SO THAT WE’RE GOING TO BE MAKING A PASTA SALAD AND YOU WON’T
BELIEVE HOW EASY IT IS. SO HERE, WHAT I’VE DONE IS I HAVE
ACCORDING TO THE PACKAGE DIRECTIONS JUST BOILED AND
DRAINED FOUR CUPS OF PASTA. YOU DON’T WANT TO DO THE WHOLE
BOX BECAUSE I DON’T WANT TO
DILUTE THE BRUSCHETTA. AND HERE I HAVE A PLUM AROMA. TOMATO. YOU’RE GOING TO
DICE ABOUT FIVE OF THESE SUPER
SMALL. AND YOU CAN SEE HERE BECAUSE THEY’RE NOT AS LIKE
JUICY. THE JUICES RUN NOT AS LIQUIDY, BUT YOU CAN USE
ANY TOMATOES THAT YOU HAVE IN
YOUR HOUSE. YOU DO WANT TO JUST DRAIN SOME
OF THE LIQUID OUT SO THAT YOU
DON’T DILUTE THE FLAVOR. SO HERE I HAVE FIVE OF THEM. I’M GOING TO PUT THIS IN. SO
DYLAN, WHY DON’T YOU THROW IN
THE, THAT’S JUST GOING TO BE RED
ONION BECAUSE IT IS NOT GOOD. SO THIS IS A PROTEIN PASTA.
THERE IS, YOU CAN DO A BE A BEAN
OR LENTIL BASED PASTA. THERE’S SO MANY VARIETIES OUT
THERE. BUT TRULY, IF YOU WANT TO STICK
WITH THE REGULAR, THAT’S MINT
GARLIC, LET’S PUT THAT IN A LITTLE BIT OF SALT, A LITTLE BIT
OF P ONE AFTER YOU. BUT EXCEPT THAT THEY’LL BE
EATING, IT ALSO SORT OF
NEUTRALIZES AND THIS IS A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL AND THE
SIGNATURE HERB THIS IS GOING TO BE MINCED
BASIL AND THE MORE THE BETTER. SO YOU CAN MIX THAT UP AND, OH, AND THAT’S BALSAMIC VINEGAR.
YES. I’M SO SORRY. THIS IS REALLY GOOD. AND THEN YOU CAN MIX THIS UP
DILAN AND YOU COULD PUT IN THE OPTION FOR EITHER SHAVED
PARMESAN OR SOME OF THESE PEARL
MOZZARELLA. YEAH. AND THIS IS WHAT IT LOOKS LIKE
WHEN YOU POP IT IN THE FRIDGE
AND LET ALL THOSE FLAV MINGLE TOGETHER. AND I’M TELLING
YOU EVEN THE NEXT DAY IT BECOMES
BETTER AND BETTER AND IT’S LIGHT AND IT’S FILLED
WITH FIBER NUTRITION AND
PROTEIN. I LOVE GREAT PASTA. YEAH. THAT’S A PROTEIN PASTA. YES, EXACTLY. VEGETABLES. SOMETIMES, YOU KNOW, WHEN YOU
COOK WITH VEGETABLES YOU GET
WORRIED, THEY’RE GONNA BE TOO BLAND. HOW DO YOU MARINATE THEM? AND
HOW DO YOU KNOW WHEN THEY’RE
READY? SO, THIS IS ONE OF MY MOST
FAVORITE RECENT CREATIONS. IT IS A HEARTY VEGGIE HERO WITH
PESTO. AND SO I START WITH HERE, LET’S,
LET’S DO THE MARINATE. SO THIS IS JUST APPLE CIDER
VINEGAR. AND YOU CAN ALSO SWAP IN
CHAMPAGNE VINEGAR, BALSAMIC VINEGAR, RED WINE
VINEGAR. NOW I’M PUTTING IN
ITALIAN SEASONING. YOU THROW IN THE SALT AND THE
PEPPER AND WE WITH THIS UP AND WHILE
YOU’RE WHISKING IT, YOU’RE GOING TO POUR IN SOME
EXTRA VIRGIN OLIVE OIL. SO IT’S YES. NOW I HAVE MY VEGETABLES OF CHOICE
FOR THE SANDWICH. WE HAVE
EGGPLANT. ARTICHOKE, RED ONION. YOU, I GET YOU RIGHT OVER. YOU MIX THIS UP, YOU LET
IT MARINATE. IF YOU HAVE THE TIME FOR ABOUT
30 MINUTES, THEN YOU PUT IT OUT ON BAKING
SHEETS IN A SINGLE LAYER, POP IT
IN THE OVEN AT 400 LET IT GO FOR 20 TO 25 MINUTES. OK? THEN
YOU’RE READY TO BUILD. SO HERE
WE HAVE A SHAREABLE SANDWICH AND I LAYER ON THE YUMMY CARAMELIZED EGGPLANT. SO THIS IS ALSO LOADED WITH
FIBER AND NUTRITION. THESE ARE
OUR ZUCCHINIS. I HAVE RED PEPPER. I HAVE ARTICHOKE CARS NOT GOING TO RED ONION AND THEN TO TAKE IT
OVER THE TOP GUYS. HOW’S ABOUT
THIS? IS THAT BALSAMIC GLAZE AND WE’RE NOT DONE SOME MOZZARELLA
ONLY IF YOU WANT. YOU CAN KEEP
IT VEGAN IF YOU CHOOSE YUMMY. AND THEN LAST BUT NOT LEAST IT’S, THERE’S PESTO IN THE NAME IS THE BEST AND IS BETTER. AND PESTO IS THE BEST. YOU PUT THIS OVER THE TOP, YOU CLOSE
YOUR SANDWICH, YOU SLICE IT UP
AND GUYS, NOBODY WILL BE HUNGRY. I KNOW. AND I DON’T LIKE VEGGIE
SANDWICHES. BUT THIS IS, THIS IS THIS ONE OF THE BEST VEGGIE
SANDWICHES I’VE EVER TECHNIQUE TO EAT IT. WE DEVOURED IT. YOU KNOW WHAT?
YOU JUST DIG IN THERE. LOOK AT THIS, YOU PUT THIS ON
TOP. BOOM, I SLICE IT INTO ABOUT
ONE INCH THICK SLICES. I GOTTA GO INTO. YOU KNOW WHAT I THINK IT IS. YOU
ROAST THE VEGGIES. YOU DON’T
MISS MEAT LIKE SOME PEOPLE MISS IT. ISN’T THAT GOOD. IT’S REALLY GOOD. IF ANYBODY WANTS TO LIKE CUT THE
CARBS, JUST EAT IT. OPEN FACE. IT’S SO EASY. WHY WE’RE SO GLAD YOU’RE BACK TO EAT IT. JOY. THANK YOU SO
MUCH FOR THESE RECIPES AND MORE.
HEAD TO TODAY.COM/FOOD. SOME OF HER FAVORITE SUMMER
INSPIRED RECIPES. AARON FRENCH CHEF OWNER, THE
LOST KITCHEN RESTAURANT IN
FREEDOM, MAINE, THE STAR OF THE LOST KITCHEN ON
MAGNOLIA NETWORK. UH TO COOK THESE DISHES COULD BE
EASIER. FOLKS SCAN THE QR CODE TO ORDER
ALL THE INGREDIENTS WITH ONE
CLICK, SELECT, ADD INGREDIENTS TO CART, THEN
SCHEDULE A PICKUP OR DELIVERY. ERIN CLEARLY THE TABLE. SO YOU’VE BECOME QUITE THE SHOW PRETTY QUICKLY. IT’S EASY WITH FRIED CHICKEN BECAUSE HERE’S THE THING. THE
BOW WITH FRIED CHICKEN FOR A LOT OF
FOLKS IS PRETTY HOT THIS LOOKS AMAZING. SO WALK US
THROUGH THE FIRST STEP. SO THE SECRET TO
THIS. SO THIS IS A FENNEL FRIED
CHICKEN, WHICH IS JUST A LITTLE BIT OF A
DIFFERENT TWIST ON THINGS. SO IT STARTS WITH THE BRINE AND
THAT’S THE REAL SECRET. SO A BRINE IS JUST GOING TO ADD
FLAVOR. IT’S GOING TO KEEP IT
JUICY. SO WE JUST BRINE THIS OVERNIGHT. IT’S GOT SOME FENNEL SEED, IT’S
GOT SOME BLACK PEPPER AND BAY
LEAVES SOME SUGAR AND THEN WE COOK IT IN THE BRINE
JUST TO SORT OF, YOU COOK IT IN THE BRINE. YOU
LET IT SIT OVERNIGHT AND THEN
YOU COOK IT JUST BECAUSE YOU DON’T WANT TO
GET THAT RAW FRIED CHICKEN WHEN YOU’RE KIND
OF MOVING ALONG HERE. SO IT’S ALREADY COOKED. SO YOU
DON’T HAVE TO FREAK OUT. SO YOU’VE GOT THIS ALL FLAVORFUL
AND READY TO GO AND THEN ALL YOU HAVE TO DO IS
DREDGE AND FRY IT. SO, CRAIG, IF YOU JUST WANT TO
ADD IN, THIS IS SOME, UH, GROUND
FENNEL, YOU JUST WH IT RIGHT IN AND THAT’LL MAKE IT NICE AND
FLAVOR. THIS IS JUST REGULAR
FLOUR HERE, REGULAR FLOUR AND THEN WE’RE GONNA START TO
DREDGE. SO, AND YOU USE THE
WHOLE CHICKEN, THE WHOLE CHICKEN. SO YOU CAN HAVE YOUR BUTCHER
BREAK IT DOWN INTO ABOUT 8 TO 10
PIECES AND THEN YOU CAN JUST DREDGE IT IN THE
FLOUR AND THE FENNEL A LITTLE
BIT OF BUTTERMILK. SO WE JUST KEEP ADDING FLAVORS.
YOU CAN SEE. AND THEN WE GO DOWN TO THIS
MIXTURE AND THIS IS JUST GROUND
CORN FLAKES. I JUST BROKE THEM UP AND I KNEW
I WANTED TO OR SOMETHING. IT’S SO CRUNCHY.
THAT’S THE SECRET. AND IT’S REALLY CHEAP
CORNFLAKES. THAT’S REALLY THE
SECRET. CHEAP, CHEAP CORN FLAKES. A
LITTLE BIT OF CORNSTARCH AND A
LITTLE BIT OF FLOUR. AND SO IT’S NICE AND DREDGED AND
THEN WE CAN JUST DROP IT RIGHT
IN THE FRYER. IF YOU DON’T HAVE A FRYER, YOU
CAN PUT IT IN A DUTCH OVEN WITH
375 DEGREES. AND YOU MAKE A REALLY GOOD POINT
ABOUT NOT OVERCROWDING THE
FRYER. YOU NEVER WANT TO OVERCROWD THE
FRYER BECAUSE THEN YOU’RE
BRINGING THE TEMPERATURE DOWN AND IF YOU
WANT CRISPY FRIED CHICKEN, YOU HAVE TO KEEP THAT TEMP UP.
SO IT COMES OUT, LOOK AT IT,
IT’S PERFECT AND THEN IT’S SO GOOD. IT’S LIGHT IS THE LIGHTEST FRIED. SO JUICY AND THEN I’M JUST SPRINKLING SOME FENNEL
POLLEN ON TOP FOR A, I MEAN, THAT’S THE KICKER. IT’S SO
GOOD. IT’S NOT OVERPOWERING. IT’S LIKE A SUBTLE LITTLE FLAVOR
THROUGHOUT. WHAT IS IT ABOUT THE FENNEL
AARON THAT YOU LIKE SO MUCH. I JUST LIKE THAT LITTLE EXTRA
FLAVOR. IT’S NOT JUST PLAIN FRIED
CHICKEN, LITTLE FENNEL AND IT
TASTES KIND OF SUMMERY, BUT THEN YOU ADD THIS OTHER
SAUCE AND THIS MAKES IT EVEN
MORE DELICIOUS. SO I LOVE RHUBARB. I’M CRAZY
ABOUT RHUBARB. RHUBARB A LITTLE SUGAR, A LITTLE
VINEGAR AND THEN WE ADD IN SOME
STRAWBERRIES. SO YOU HAVE A STRAWBERRY
RHUBARB, SWEET AND SOUR THAT GOES WITH YOUR FRIED
CHICKEN AND THAT’S WHAT YOU TOP
IT WITH. THAT’S WHAT YOU TOP IT WITH THE SHORT SHAKE AND MAKE IT DESSERT. SO GOOD EDIBLE FLOWERS AND TO GO WITH
YOUR FRIED CHICKEN, YOU GOTTA FINISH WITH A
LEMONADE. SO UM THIS IS JUST A
THAI BASIL LEMONADE. THAI BASIL LEMONADE, YOU JUST
MAKE A SIMPLE SYRUP. THROW IN
THE THAI BASIL, THE SAUCE, THE SAUCE YOU UNTIL YOU TASTE THE SAUCE. WAIT,
WHAT IS THAT BASE THAT YOU JUST
PUT IN THERE? THAI BASIL LEMONADE. THAT’S WHAT IT IS THIS IN AND
IT’S DELICIOUS AND IT STAYS A
LITTLE BIT DIFFERENT. YES, BASIL. THIS IS RIDICULOUS. THIS IS MY MOTHER’S FRIED CHICKEN IS WOW. SO THIS IS ON THE, ON THE
MENU AT THE RESTAURANT. NO, SHE’S NOT WATCHING. THIS IS ON THE MENU. THIS IS NOT ON THE MENU, BUT
MAYBE IT SHOULD BE ON THE MENU. IT SHOULD DEFINITELY BE ON THE MENU BEFORE WE CAME ON. I SAID,
AARON, YOU’VE GOT OPEN ANOTHER
RESTAURANT IN, IN NEW YORK CITY, MAYBE IN
CONNECTICUT. AND WHAT WAS YOUR
RESPONSE? NO WAY. NO WAY. SHE SAID AND WHY DID YOU? I
THINK IT’S FASCINATING WHY YOU
SAID NO WAY BECAUSE THERE’S, THERE’S JUST NO
WAY. ONE RESTAURANT I FEEL LIKE
IS ENOUGH. I FEEL LIKE I HAVE FOUR CHILDREN AND REQUESTS A YEAR AND SHE’S ONLY OPEN FOR
LIKE SIX MONTHS. BUT WHAT YOU SAID WAS, I’M IN IT
FOR THE LOVE, NOT FOR THE MONEY. SO THAT’S ANOTHER REASON WE CAN TASTE THE LOVE. AARON FRENCH. THANK YOU, AARON’S
GONNA COME BACK IN THE THIRD
HOUR. WE’RE GONNA MAKE THE FRIED
CHICKEN ALL OVER AGAIN. I’M
KIDDING. WE’RE GONNA MAKE SOMETHING ELSE,
UH, BY THE WAY TO BUY THESE
INGREDIENTS AND THESE RECIPES
AND MORE FROM OUR SPONSOR WALMART SCAN THE QR CODE
OR YOU CAN DO THE OLD FASHIONED
WAY TODAY.COM/DATE TABLE. JUST SO, YOU KNOW, TODAY EARNS A
COMMISSION FROM OUR PURCHASES
THROUGH OUR LINKS. PERSKI, ONE OF THE STARS OF THE
EMMY AWARD WINNING NETFLIX
SERIES, QUEER EYE. HE’S ALSO A SELF TAUGHT COOK AND THE NEW YORK TIMES BEST SELLING
AUTHOR. HIS LATEST COOKBOOK IS CALLED
LET’S DO DINNER AND HE IS SHARING ONE OF HIS
RECIPES FOR PASTA SALAD AND WHO DOESN’T LOVE
A GOOD PASTA SALAD FOR YOU. AFTER ALL THOSE STEPS EARLIER TODAY WE START WITH ZUCCHINI. HOW DO YOU, YOU MARINATE THE
ZUCCHINI, MARINATE ZUCCHINI? GREAT WAY TO SNEAK IN THOSE
VEGETABLES FOR THOSE KIDS. IT’S GREEN JUST LIKE THE PESTO.
SO WHAT I DO IS I JUST CUT IT
REALLY NICE AND THIN. YOU CAN USE A Y PEELER LIKE THAT
YOU WOULD USE FOR POTATOES JUST TO GET THE
SLICES REALLY NICE AND THIN. WHY? WHY NOT? OR MANDOLIN WOULD
BE GOOD? BUT JUST WATCH OUT FOR
YOUR FINGERS SO FAST TRACK. YOU GOT A BUNCH OF THEM HERE IN
A BOWL AND NOW WE WANT TO
MARINATE THESE TO KIND OF SOFTEN AND MELLOW
THEM OUT A LITTLE BECAUSE THEY’RE A LITTLE
INTENSE AND CRUNCHY. SO LEMON JUICE, LEMON ZEST FREE INGREDIENT THAT
COMES WITH THE LEMON. NEVER
WASTED. IT’S GOOD IN ANYTHING. ALMOST ANYTHING. A LITTLE BIT OF
OLIVE OIL, SOME SALT, IT’S GONNA RELEASE SOME OF THE
MOISTURE AND LET THIS SIT FOR ABOUT 20 TO 25 MINUTES AND
IT’S SO WORTH IT. YOU DON’T HAVE TO WAIT BECAUSE
YOU’RE BUSY MAKING OTHER THINGS. AND THEN ONCE THE ZUCCHINI
MARINATES, LET’S MAKE, ARE WE GOING TO MAKE THE PESTO
PESTO? SO ANTHONY LIKES A BRIGHT PESTO. I
LOVE A BRIGHT PESTO. NOTHING
MAKES ME MORE SAD. WELL, MAYBE A COUPLE OF THINGS
TOO LIKE IF MY DOG IS SICK BUT THEN
LIKE A BROWN PESTO. SO WHAT I LIKE TO DO IS ACTUALLY
IF YOU PUT YOUR BLENDER CANISTER
IN THE FREEZER, THE BLADE WILL STAY COLD OR YOU
CAN YOUR BASIL LEAVES. BUT I DON’T
HAVE TIME FOR THAT TODAY. SO TRADITIONALLY PINE NUTS, WE’RE USING ALMONDS THAT I
ROASTED AND THEN WE’RE GONNA PUT
CLOVE OF GARLIC. WE’RE GONNA ADD MORE ROAST IN
THE OK. I’M HERE FOR YOU. GOTTA
TOAST YOUR NUTS. OK? GOTTA TOAST THEM OLIVE OIL, TOAST THEM SOME SALT. LOOK AT
AL, JUST KEEP GOING AND THEN YOU BASE THAT ON
PURPOSE. PULSE IT A BIT. OK? IF WE CAN FIGURE IT OUT, THERE YOU GO. IF YOU TOAST THAT, LET’S PRETEND
THAT IT’S PERFECTLY FORMED AND THEN BASIL A LITTLE BY
LITTLE JUST LIKE A FAT. IF YOU ADD TOO MUCH, IT’S GONNA
OVER PROCESS. SO BASICALLY YOU’RE JUST GONNA
KEEP ON PULSING THAT AND THEN YOU ADD THE PARM AT THE
END, PUT IT BACK ON AND THEN WE HAVE SOME VERY SALTY
PASTA WATER HERE WITH SOME FFA, SOME LITTLE SALTY LIKE THE OCEAN. TASTE IT BECAUSE IT’S GONNA FLAVOR
EVERYTHING. I DON’T PUT ENOUGH
SALT IN MY WATER. I CAN ALWAYS SALT IT MORE THAN YOU THINK YOU
WOULD. A LOT OF THE SALT IS JUST GONNA
GO AND BE DRAINED, BUT YOU DON’T WANNA DRAIN THIS
INTO THE SINK. YOU WANNA KEEP SOME OF YOUR
PASTA WATER. SO WHAT YOU DO IT’S LIKE IN HERE JUST TO DO ONE MORE. TRY IT. NO, I’M LIKE, I’M READY AND THEN WE HAVE OUR PESTO WHICH WE PLOP IN AND YOU SHOULD
DO IT WHILE THE PASTA IS WARM,
WHILE IT’S NICE AND WARM, IT’S GONNA HELP EVERYTHING MELT
NICELY. AND WHAT IT, WHAT IS IT ABOUT
THIS KIND OF PASTA? THAT, THAT
MAKES IT. WHY WOULD YOU NOT USE IT? BECAUSE IT LIKE KIND OF PESTO IS
LIKE NICE AND CREAMY AND IT GETS IN ALL THE
NOOKS AND CRANNIES. ALSO. CHILI CHILI FLAKES FOR A
LITTLE BIT OF HEAT AND YOU CAN USE, YOU CAN USE WHOLE WHEAT PASTA. YOU CAN USE BROWN RICE PASTA TO
MAKE SURE THIS ARCH IT WILL AND THIS CAN ACTUALLY
SIT IN THE FRIDGE NICELY. YOU CAN BRING THIS TO LIKE A
NICE LITTLE BARBECUE. THIS IS GOOD THERE ALONE. I WOULD PUT THAT ON A
SALAD LIKE ZUCCHINI, MARINATED ZUCCHINI ON ITS OWN
WITH A LITTLE BIT OF PAR AND
FRESH PEPPER IS A GREAT, NICE LITTLE PLANT BASED APP THAT
YOU CAN DO. WHY DID YOU USE THE ALMONDS
INSTEAD OF THE PINE NUTS? JUST OUT OF CURIOSITY, THEY’RE
LESS EXPENSIVE. I LOVE ALMONDS. GET THEM A COSTCO, KEEP
THEM IN THE FREEZER. AND I FEEL LIKE EVERYONE HAS
ALMONDS AT HOME. I’M HERE FOR
THE NUTS. WALNUTS. YOU CAN SKIP THE NUTS ALTOGETHER
IF YOU WANT. THIS IS FANTASTIC. IT COULDN’T
BE EASIER IN THAT ZUCCHINI. ISN’T THAT
GOOD? WHAT WOULD, WHAT WOULD BE A GOOD? ARE YOU,
YOU, YOU’RE, YOU’RE A CLASSY
GUY. WHAT WOULD BE A GOOD WINE TO
DRINK A GOOD WINE? MAYBE BECAUSE IT’S
LIKE SUMMER, LIKE A NICE LITTLE,
LIKE A FRIULI OR LIKE A NICE LITTLE PINOT
GRIGIO. NICE AND CRIS THIS IS AMAZING. YOU BRING THAT TO. THANK YOU SO MUCH. THIS IS
GREAT. I MEAN, I COULD DO THE ZUCCHINI ALL DAY. WHAT’S THE NAME OF THE BOOK
AGAIN? LET’S DO DINNER, LET’S DO
DINNER. BY THE WAY, THERE’S THE BOOK. IF YOU WANT THIS RECIPE, YOU CAN
GO TO TAKE THE.COM/FOOD. AS ALWAYS, WE WILL BE RIGHT BACK
FOR YOU. THIS MIGHT BE MY NEW
FAVORITE THING. SO I THINK IT’S A GOOD TIME TO
WRAP UP OUR COOL FOR THE SUMMER SERIES WITH A
REFRESHING EDITION OF SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER HAS TWO
TREATS TO HELP YOU BEAT THE HEAT. JOY.
YOU ARE LOOKING LOVELY THIS
MORNING. HOW ARE YOU GUYS? I AM GOING TO WOO YOUR
TASTE BUDS WITH TWO RECIPES THAT
I THINK. SCREAM SUMMER AND THE FIRST ONE IS A SUMMER
CUCUMBER SALAD WITH VIBRANT
FRESH HERBS. I HOPE YOU’RE GONNA LOVE THIS
VERY EASY TO PUT TOGETHER. SO HERE I HAVE THREE CUCUMBERS
AND I’M GONNA SHOW YOU QUICKLY
HOW I CUT THEM BECAUSE A LOT OF PEOPLE DON’T
KNOW HOW TO GET RID OF THE SEEDS
AND, AND FOR THIS PARTICULAR RECIPE,
IT’S IMPORTANT TO DO THAT. SO I’M LEAVING THE SKIN ON FOR
EXTRA TEXTURE. SO OBVIOUSLY, I WASHED THEM AND
PATTED THEM DRY AND I’M GONNA SLICE RIGHT DOWN
THE MIDDLE JUST LIKE THIS. I’M GONNA PICK
THIS UP TO SHOW YOU TWO HALVES. NOW MOST OF THE LIQUID IS WITHIN
THE SEEDS. SO I’M JUST GOING TO
USE A SPOON AND SCOOP THOSE SEEDS RIGHT OUT CUCUMBER JUST LIKE THIS. IT’S VERY EASY. I LOVE ACTUALLY USING THESE AS
BOATS AND THEN STUFFING THEM WITH THINGS LIKE CHICKEN
SALAD OR SHRIMP SALAD. IT’S REALLY FUN. THAT SOUNDS GOOD. SO NOW WE’RE JUST GONNA CUT THEM
INTO SUPER THIN HALF MOONS AND I WOULD DO THIS FOR ALL
THREE OF THEM. I’M GONNA SHOW
YOU SEE WHAT THE PIECES LOOK LIKE
AND THE SKIN IS EDIBLE. SO JUST MAKE SURE YOU WASH IT,
YOU GET A LITTLE BIT OF EXTRA
FIBER, YOU GET A POP OF COLOR, BUT IT
KEEPS THAT FIRMNESS. NOW, I HAVE TAKEN ALL THREE OF
THEM AND I PUT THEM, LET ME SEE. I’M
GONNA PUSH THIS OVER HERE, IAN IS ON THE SIDE AND THAT’S WHAT WE LOVE IAN. AND SO I PUT THEM ALL IN A COLANDER AND
I PUT THE COLANDER ON TOP OF A BOWL BECAUSE IT WILL
GENERATE A LITTLE BIT OF LIQUID. WE’RE GONNA, UM, GET RID OF SOME OF THE, UM,
LIQUID WITHIN THE PIECES OF THE
CUCUMBER AND ALSO, UM, INCORPORATE A LITTLE BIT OF
SALTY GOODNESS. SO I ADDED A QUARTER TEASPOON OF
KOSHER SALT AND WE’RE JUST GOING TO LET THIS SIT FOR
ABOUT 15 MINUTES. JOY. HOW COME YOU DON’T WANT ANY
EXTRA LIQUID IN THERE? UM, BECAUSE I WANT THE SALAD TO
BE CRISP AND WE’RE GONNA, WE’RE GONNA ADD
IN MORE LIQUID WITH THE
MARINADE. BUT I THINK THAT WHAT WILL
HAPPEN IS THE LIQUID FROM THE CUCUMBERS WOULD
DILUTE THAT BOW FLAVOR. YEAH. SO NOW, UM, FOR THE, FOR THE
OTHER FIXING. SO I HAVE MY BOWL
OVER HERE. I HAVE. THANK YOU. I GOT IT AS A GIFT. BIG
SHOUT OUT TO MY GIRLFRIEND, MY TOP HAND CREW. AND SO THESE ARE THINLY SLICED
RED ONION. BUT YOU CAN ALSO USE
A LARGE SHALLOT. SO I DUMPED THAT RIGHT IN. I’M ADDING THREE TABLESPOONS OF
WHITE UH WHITE WINE VINEGAR. BUT REALLY YOU CAN USE APPLE
CIDER VINEGAR, CHAMPAGNE
VINEGAR, WHITE BALSAMIC VINEGAR. ALL THE VINEGARS WORK AND ONE TEASPOON OF HONEY. AND I LET THIS SIT FOR 10
MINUTES AND THIS IS GOING TO GIVE IT THAT
DELICIOUS SWEET PICKY FLAVOR. IT REALLY BRINGS IT TOGETHER. SO WE’RE GOING TO MAKE BELIEVE
THAT THIS HAS SAT FOR 10 MINUTES AND I NOW TAKE OUR CUCUMBERS
THAT HAVE BEEN SITTING. I ADD
THEM RIGHT IN THE MIX ALONG WITH UH THIS IS A LITTLE
BIT OF EXTRA VIRGIN OLIVE OIL. I’M ONLY USING 1.5 TABLESPOONS.
THAT’S ALL YOU NEED. A LITTLE BIT OF CRUSHED RED
PEPPER BECAUSE I LIKE THE HEAT AND NOW FOR THE FRESH HERBS. SO
THIS IS WHERE IT BECOMES A
VIBRANT PARTY. NORMALLY, I DO LIKE TO GIVE
SWAPS FOR DRIED HERBS. BUT
HONESTLY WITH THIS, YOU JUST REALLY NEED THE FRESH
HERBS. ANYTHING IT REALLY IS. OH THANK YOU. SO THIS, THIS IS MINT WHAT I PUT
IN AND NOW I’M PUTTING IN SOME
PARSLEY, BUT HONESTLY WITH BASIL CILANTRO, ANY GREEN HERB YOU WANT. I LOVE
DILL TOO. I TEND TO PUT A LOT OF
DILL IN THIS AS WELL. BUT THIS MORNING, I’M JUST DOING
THE MINT. I’M LIKE SUCH A FUN IN HERE. A LITTLE BIT OF CRUSHED. UM ACTUALLY THIS IS JUST GROUND
BLACK PEPPER AND WE’RE JUST
GONNA LOOK AT THIS, WE’RE JUST GONNA MIX THIS THING UP. LET LET I’M GONNA SHOW YOU
THAT YOU, YOU SEE THE RED ONIONS
REALLY? POP IT BEAUTIFULLY. SO YOU SAID THAT LOOKS ABSOLUTELY
DELICIOUS JOY. BUT WE DON’T WANT TO MISS OUT ON
THE STRAWBERRY LEMONADE BECAUSE
THAT LOOKS JUST AS YUMMY. OH, YES. OK. SO WE ARE TOTALLY SWITCHING
DIRECTIONS AND EVERY SUMMER PARTY NEEDS A FROZEN
STRAWBERRY LEMONADE. SO UM IT, IT IS RIDICULOUSLY EASY.
HERE’S MY BEAUTY. I’VE BEEN
SIPPING. SO ALL YOU NEED TO DO IS YOU
TAKE TWO HEAPING CUPS OF FROZEN
STRAWBERRIES AND I WOULD SAY FROZEN
STRAWBERRIES BECAUSE THIS IS
GOING TO ACT AS YOUR ICE AND TWO CUPS. AND UM AND THIS VERSION, BY THE
WAY, IS SO MUCH LOWER IN SUGAR AND
CALORIES AND IT’S PACKED WITH VITAMIN C
COMPARED TO TRADITIONAL
VERSIONS. THIS IS A QUARTER CUP OF YOUR
LEMON JUICE AND THIS IS JUST UM A 12 OUNCE
CAN OF A LEMON FLAVORED
SPARKLING WATER. SO I PUT THAT RIGHT AND IT GIVES IT
AN EXTRA LEMON KICK. YES. AND THIS IS JUST A
TABLESPOON OF HONEY. AND REALLY IF YOU WANT A VERY
TART, YOU CAN LEAVE OUT THE
HONEY. SO I DON’T WANT TO CAUSE A LOT
OF NOISE, BUT WE WOULD BLEND
THIS UP. BUT OF COURSE, FOR AL THERE’S
ONE MORE THING I JUST WENT AND
GRABBED HIS GIN GIN BABY. THAT’S THE ONE IN THERE AND IN THE SPIRIT OF I HAVE TESTED IT WITH VODKA. TEQUILA,
LIGHT RUM TEQUILA WOULD BE GOOD TOO. AND SO WE WOULD WHIRL THIS UP RIGHT IN THE BLENDER ONLY 20
SECONDS BECAUSE YOU DON’T WANT
TO OVER PUREE IT BECAUSE IT WILL BE, IT WILL GET IN BEFORE WE GO HEAPING CUPS BEFORE WE GO. WE UNDERSTAND. YOU’VE GOT SOME OTHER, YOU’VE
GOT SOME OTHER, UH PRODUCTION ASSISTANTS THERE
YOU WANTED TO BRING IN, YOU KNOW WHAT? THEY’VE ALL,
THEY’VE ALL DISSIPATED. EVERYBODY RAN AROUND THE HOUSE. I JUST SAID GUYS, IT’S SHOWTIME.
COME ON DOWN, THEY TOOK THEIR DRINKS AND THEY TAKE OFF. YOU KNOW WHAT? ALSO ON, ON INSTAGRAM. I’M ALSO GOING TO SHOW HOW TO
MAKE THE PEACH VERSION OF THIS
BECAUSE WE WERE LIKE TORN. WE DIDN’T KNOW WHICH ONE WE LIKE
BETTER. THE STRAWBERRY LEMONADE.
LET’S SEE. I HERE HE CAN TELL YOU KNOW HOW HE DOES THIS
FOR YOU. COME HERE. THAT’S MY MAN. SO THANK YOU GUYS. THAT’S OK. THANKS JOY. AND OF COURSE
IT’S ALL ON TODAY.COM/, THE TODAY SHOW’S NEWEST FAN. I. SOME ARE SO CLOSE, WE CAN ALMOST
TASTE IT. AND THAT IS WHY WE’VE BROUGHT IN
BARBECUE MASTER AND OWNER OF PIG
BEACH RESTAURANTS, BOTH IN BROOKLYN AND QUEENS MATT AIGOO. CONGRATULATIONS. THANK
YOU VERY MUCH ABOUT THE COOKBOOK BECAUSE FINALLY IS HERE. THAT’S RIGHT. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL, UH,
BECAUSE WE, WE EXCHANGED BARBECUE IDEAS AND TIPS ALL THE TIME.
DIDN’T YOU WRITE A BOURBON MATT’S BOOK? HE SURE DID. WHAT DO YOU LOVE
ABOUT THE COOKBOOK? UH, IT’S,
IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT WE
REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT
EVERYBODY COULD COOK. FROM THE BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE. I LEARNED
TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE. PERFECT. I TEASED THE SEAL BY SAYING YOU’RE GONNA FIND SOME
MEATS THAT ARE A LITTLE LESS EXPENSIVE TO USE. WHAT DO WE GOT TODAY? SO TODAY
WE GOT A LITTLE TRI TIP ACTION
FOR YOU. IT’S A CUT OF SIRLOIN FROM THE
BOTTOM PART OF THE SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT,
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR SO, ONCE YOU SLICE IT NICE AND THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GOT LIKE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRANULATED GARLIC AND A LITTLE
BIT OF DRIED ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF ME SO WE CAN USE IT ON
ANY KIND OF STEAK, CHICKEN POULTRY UH PORK. IT’S DELICIOUS. IT’S JUST A
REALLY SIMPLE ALL PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP. WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU
HAVE IN YOUR PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB. SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. YOU GOT A COOKING CHEF? ARE YOU GONNA EAT BOTH SIDES? SO, FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE MEANS HAVE SOME FUN WITH IT AND
YOU HAVE TO SMOKE IT. YOU DON’T. THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO, IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO. SO THAT, TO GET THAT NICE AND LOW CENTER
COOK. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE, YOU COULD ABSOLUTELY TAKE IT AND
JUST ROAST IT OFF IN YOUR OVEN. NO PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE. YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. COOK. WHAT’S THIS MEDIUM RARE? WHAT DO
YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM UH NO,
FOR MEDIUM RARE, I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. THEN WE’RE GONNA MARK IT OFF ON
THAT GRILL. GET THOSE BEAUTIFUL
TAR MARKS THAT ARE HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE. HOT PODGE. OH, YEAH, IT’S THE BEST. SO WE’RE
JUST GONNA TAKE SOME PARSLEY AND
CHOP IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT, SOME MORE PARSLEY. A ABSOLUTELY CILANTRO IS GREAT
TO IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKE, OREGANO, PUT
THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON. AND YOU HAVE THE PERFECT, OH MY GOD. IT’S THE BEST THING
EVER. AND THEN WE’LL JUST TAKE
THE STEAK. AND WHAT I LOVE ABOUT TRI TIP IS
THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE IT. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE PEOPLE THAT WANT
SOMETHING A LITTLE BIT MORE ON
THE MEDIUM RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH VIBRANT CHEESE SAUCE. IT’S PERFECT MEATY FLAVOR TO IT. IT, I LOVE IT. AND THIS MORNING WE’RE FOCUSING
ON THE BEST GRILLING TIPS AND TRICKS FOR THAT FIRST COOK
OUT OF THE SEASON. THAT’S RIGHT. WHO BETTER TO HELP US OUT THAN
1/4 GENERATION BUTCHER COOKBOOK,
AUTHOR, AND FOUNDER OF SE SE MORE MEATS
AND VEGGIES. CARA NICOLETTI, CARA. GOOD
MORNING. IT’S GREAT TO SEE YOU,
BUT YOU HAVE TO EXPLAIN. YOU’RE 1/4 GENERATION BUTCHER, BUT IT SOUNDS LIKE YOU’RE TRYING
TO GET US TO EAT LESS MEAT. I AM, I AM. SO, I MEAN, WE SEE THAT
MEAT PRICES ARE REALLY, REALLY
HIGH RIGHT NOW. SO I FEEL LIKE THE NAME OF THE
GAME THIS SUMMER IS EATING BETTER MEAT AND JUST
EATING A LITTLE BIT LESS OF IT. UM SO MY SAUSAGES ARE COMBINING
MEAT AND VEGETABLES AND I’M ALSO
GOING TO TEACH YOU A LITTLE BIT ABOUT HOW
TO TREAT YOUR VEGETABLES LIKE
MEAT, UM, FOR REALLY SATISFYING
GRILLING SEASON. SO, IS THAT YOUR SECRET TIP IS,
YOU KNOW, STILL GET A FULFILLING
BARBECUE OUT THERE, BUT, YOU KNOW, JUST KIND OF WORK
A LOT MORE VEGETABLES. YEAH, I WOULD SAY, UM, YOU KNOW, IF YOU BUY BETTER
QUALITY MEAT, IF YOU’RE BUYING GRASS FED BEEF
AND PASTURE RAISED PORK AND THAT
KIND OF STUFF, THE FLAVOR IS GOING TO BE SO
MUCH BETTER. UH AND WHAT THAT MEANS IS THAT
YOU CAN REALLY EAT A LITTLE BIT LESS OF IT AND STILL
BE JUST AS SATISFIED. SO, UM, THESE SAUSAGES THAT WE’RE
COOKING TODAY, THEY ARE ALL HUMANELY RAISED
MEAT AND ABOUT 50% LESS MEAT. UM, THEY’RE FILLED WITH FRESH
VEGETABLES AND THEN WE’LL SUPPLEMENT UH A BUNCH OF DIFFERENT
VEGETABLES ALONGSIDE THEM TO REALLY HAVE A NICE SATISFYING
MEAL. DIETITIANS EVERYWHERE ARE LIKE
CHEERING FOR YOU RIGHT NOW. SO WHAT, WHAT DO YOU HAVE BY THE
SIDE? WHAT ARE YOU GONNA MAKE
CAR? SO OVER HERE WE’VE GOT A BUNCH
OF DIFFERENT VEGETABLES THAT I
REALLY LOVE TO GRILL. UM SORT OF LIKE HARDIER
VEGETABLES. SO WE’VE GOT ZUCCHINI, WE’VE GOT
SOME PORTOBELLO MUSHROOMS. I REALLY LOVE TO GRILL
RADICCHIO. IT MAKES IT REALLY NICE AND
SWEET. UM, SOME CAULIFLOWER, SOME
EGGPLANT. AND I’VE MADE A RUB HERE, WHICH
IS A MIXTURE OF BROWN SUGAR AND
SMOKED PAPRIKA, SOME CORIANDER, SOME GARLIC AND
ONION POWDER. AND SO WHAT I LOVE TO DO IS SORT
OF MAKE SOME SLITS ON SOMETHING LIKE A MUSHROOM OR
A ZUCCHINI AND YOU’RE GONNA RUB IT IN OLIVE OIL AND THEN YOU’RE
GONNA SPRINKLE IT IN THIS, THIS RUB JUST LIKE YOU WOULD A
PIECE OF MEAT. UH AND IT’S GONNA KIND OF GIVE
YOU, YEAH, A SIMILAR, A SIMILAR
FEEL. SO, UM, YOU KNOW, I THINK IT’S JUST
A GREAT WAY TO TRICK YOUR MIND INTO THINKING
YOU’RE EATING MEAT. SO THIS IS REALLY
LIKE A STEAK RUB. WE’RE JUST GONNA, IT DOES. UM SO WHEN YOU’RE SO REALLY, I’M
GONNA BE DOING CHARCOAL GRILLING
TODAY. THAT’S GENERALLY WHAT I PREFER.
I LIKE THE FLAVOR BETTER. UM I THINK THAT IT CAN BE A LITTLE BIT
INTIMIDATING BECAUSE IT’S A
LITTLE BIT HARDER TO CONTROL. SO I’M GONNA GIVE YOU A COUPLE
OF TIPS ON THAT JUST TO MAKE IT A LITTLE
BIT MORE SEAMLESS. UM THE FIRST THING IS THAT I
REALLY LOVE TO USE A CHIMNEY
LIGHTER WHEN I’M USING A CHARCOAL GRILL
INSTEAD OF JUST PUTTING THE
COALS AND SORT OF SQUIRTING LIGHTER.
FLUID ON IT. UM, YOU PUT PAPER AT THE BOTTOM, YOU PILE OF COAL ON TOP ABOUT
2025 MINUTES BEFOREHAND AND YOU LET THE CHARCOAL GET NICE
AND ASHY AND GRAY BEFORE YOU
DUMP IT IN HERE, JUST DUMP IT IN. AND WHAT THAT’S GONNA DO IS IT’S
GONNA GIVE YOU THAT REALLY NICE SMOKY FLAVOR AND YOU’RE NOT
GONNA GET ANY OF THAT LIGHTER
FLUID FLAVOR. UM, SO YOU WANT TO MAKE SURE THAT YOUR GRILL IS NICE AND HOT
BEFORE YOU PUT YOUR MEAT ON IT. UM, THIS WAY IT’S NOT SOAKING IN ANY
CHARCOAL FLAVORS AND IT’S REALLY JUST GETTING
THAT NICE FIRE FLAVOR IN YOUR BACKYARD. I KNOW SOMETHING’S HAPPENING. THAT WAS THE BIGGEST BIRD SOUND
I’VE EVER IN MY LIFE, IT MIGHT TAKE ONE OF THOSE
VEGGIE SAUSAGES RIGHT OFF YOUR
GRILL. I’D BE CAREFUL. PLEASE HELP YOURSELF. UM, SO I WOULD SAY ALSO IT CAN BE A
LITTLE BIT HARDER TO CONTROL YOUR HEAT
LEVELS ON A CHARCOAL GRILL. UM, BUT SO THAT IS WHAT THE
VENTS YOUR GRILLER FOR ON THIS ONE.
WE’VE GOT A COUPLE HERE ON THE
LID AND WE’VE GOT A COUPLE HERE ON
THE BOTTOM. WHEN YOUR, WHEN YOUR GRATES ARE
FULLY OPEN, YOUR HEAT IS GOING
TO BE THE HIGHEST. UM, AND IF YOU WANT TO KIND OF
LOWER THE HEAT A LITTLE BIT, YOU
CLOSE THESE GRATES, YOU’RE CUTTING OFF THE OXYGEN AND YOU’RE KIND OF LESSER
LESSENING THE HEAT. UM, BUT ALSO PILING YOUR COALS INTO SORT OF
DIFFERENT ZONES IS REALLY
HELPFUL. UM, I THINK A LOT OF PEOPLE
THINK ABOUT GRILLING AS THIS,
LIKE, REALLY HOT AND FAST THING. YOU’RE TAKING A STEAK, YOU’RE
GRILLING IT REALLY HOT AND FAST. UM, BUT IF YOU’RE, BUT IF YOU
WANT TO GRILL OTHER THINGS LIKE
VEGETABLES, SORT OF MORE DELICATE CUT, LIKE
CHICKEN. UM, AND SAUSAGES, YOU WANNA GO FOR A
MORE MEDIUM, MEDIUM LOW HEAT. UM, AND SO YOU CAN ACHIEVE THAT BY
SORT OF MAKING DIFFERENT ZONES
ON YOUR GRILL. SO HERE WE HAVE THE COLES, YEAH, COOLER ZONE AND THAT’S
GONNA HELP YOU WITH FLARE UPS
TOO. UM IF YOU HAVE OIL ON SOMETHING AND
IT FLARES UP INSTEAD OF SPRITZING IT AND
GETTING ASH ALL OVER YOUR FOOD, YOU CAN
KIND OF MOVE IT OVER TO THE CAR. YOU’RE AWESOME. AND THESE
ARE GOOD TIPS TOO BECAUSE PEOPLE
ARE ABOUT TO GO NUTS THIS WEEKEND GRILLING.
SO THANK YOU FOR THAT.
APPRECIATE IT. ALL THOSE VEGGIES LOOK GREAT. WE’RE TURNING YOUR GRILL INTO A
MEAT SMOKER HERE WITH US. THE GUY KNOWS A LOT ABOUT ALL OF
THAT. CERTAINLY GRILLING THE GREAT CHEF, MICHAEL SIMON.
HE TRAVELS THE COUNTRY AND HIS
FOOD NETWORK SHOW. IT PREMIERED LAST NIGHT. IT’S
GREAT. IT’S CALLED BARBECUE USA. GIVING US A BEHIND THE SCENES. LOOK AT THE TOUGHEST BARBECUE
COMPETITIONS, MICHAEL. I MEAN, YOU ALREADY KNOW SO
MUCH. YOU VISIT THESE PIT MASTERS IN
ALL THESE GREAT PLACES, ALL THE
MEATS THAT YOU NEED, GIVE US ONE GOOD TIP FOR PEOPLE
TO TAKE AWAY FOR GRILLING THE SUMMER THAT YOU LEARNED. YOU KNOW,
PATIENCE. I THINK THE GREATEST
TIP IS PATIENCE. ALSO, LIKE A LOT OF TIMES WHEN
PEOPLE PUT THINGS ON THE GRILL, THEY WANT TO SEE GIANT PLUMES OF
SMOKE. YOU WANT YOUR SMOKE, YOU WANT IT
TO KIND OF RUN CLEAR, THEN YOU GET THAT GENTLE SMOKE
FLAVOR THAT REALLY MAKES THE
FOOD DELICIOUS. SO I’M SHOWING YOU GUYS AN
ALABAMA CHICKEN TODAY, ALABAMA
STYLE CHICKEN. BUT YOU COULD DO IT ON A, ON A
GRILL. YOU COULD DO IT ON A WEB
OR ON A GRILL. SO YOU’RE DOING OFFSET
HEAT. SO ALL OF OUR HEAT IS OVER
HERE. CARSON, INDIRECTLY INDIRECT. YOU COULD PUT WOOD
CHIPS ON THERE. UH CHUNKS OR CHIPS, START IT
WITH COALS AND THEN YOU JUST
DROP THE HEAT DOWN. YOU WANT TO MONITOR YOUR HEAT
CHICKEN. YOU COULD BE BETWEEN
275 AND 325. I JUST SEASON IT WITH OLIVE OIL, SALT PEPPER AND THE SMOKE IS
WHERE ALL THE GREAT FLAVOR AND YOU CAN DO THIS WITHOUT THE WOOD
CHIPS TOO IF YOU DON’T. ABSOLUTELY. YOU CAN JUST LIKE
JUST, JUST CHARCOAL GIVES YOU
INCREDIBLE FLAVOR. AND A LOT OF STYLES OF BARBECUE
ONLY USE CHARCOAL, BUT I USE
FRUIT WOODS, APPLE CHERRY BECAUSE THEY’RE A
LITTLE BIT MORE MILD AND THEY DON’T OVERPOWER THE
MEAT ESPECIALLY SOMETHING WHITE
LIKE CHICKEN. YOU GOT A BEAUTIFUL SAUCE. YOU
CAN PUT THE ALABAMA CHICKEN. SO THIS STARTED ALABAMA WHITE
SAUCE IS LIKE THIS REALLY
HISTORIC UH SAUCE THAT YOU PUT ON
CHICKEN. PEOPLE THAT LIKE RANCH. THIS IS LIKE, I FEEL WHERE RANCH
STARTED SOMEWHERE IN ALABAMA. YOU KNOW, BIG BOB GIBSON’S VERY
FAMOUS BARBECUE PLACE THERE
STARTED THE SAUCE. SO THEY DON’T ALWAYS PUT
HORSERADISH AND SOMETIMES THEY
DO. BUT MAYO HORSERADISH LEMON JUICE. I LOVE IT. CIDER A LITTLE BIT OF CAYENNE FOR SOME
HEAT. SALT AND A TOUCH OF SUGAR. COME HERE AND THEN YOU JUST WHISK THIS
TOGETHER TILL IT’S SMOOTH. NOW YOU COULD,
YOU COULD KIND OF HAVE FUN WITH
IT. YOU COULD PUT SOME BUTTER MILK
IN IT IF YOU WANT, YOU COULD
THIN IT OUT IF YOU WANT. AND THEN THIS, YEAH, HERE’S ONE
THAT WE SMOKED JUST LIKE THAT AND THEN YOU JUST
CHOP IT UP, YOU RUN IT THROUGH
AND THE RIGHT PUTTING A GRAVY. YEAH, BUT IT’S GOT A HEAT A LITTLE BIT. IT’S
DELICIOUS. IT’S GOT ALL THE GOOD
STUFF. SO YOU HAVEN’T GOT SMOKED CHICKEN. THIS
IS WHAT’S HAPPENING. CAN YOU BREAK THIS CHICKEN DOWN
REALLY FAST? HOW DO YOU BREAK IT
DOWN? YOU GO RIGHT DOWN THE CENTER. SO THIS ONE IS A BARBECUE. I JUST GO STRAIGHT DOWN, YOU’RE BREAKING THROUGH THROUGH
AND YOU SPLIT IT FIRST AND THEN
AFTER YOU SPLIT IT, YOU GO THROUGH THE LEGS AND THE
THIGHS DOWN AND THERE’S A JOINT IN THERE.
YOU FIND THE BALL JOINT CUT IN
BETWEEN THOSE TWO AND THEN I LIKE TO SPLIT MY
BREASTS IN HALF AND WE SERVE IT TO GET ABOUT EIGHT PIECES OUT OF
THAT. ALL RIGHT, LET’S MOVE ON DOWN.
ALL RIGHT. MOVING ON. SPLIT CHIPS. ARE YOU GONNA SOAK THEM FIRST?
SO, THAT’S A GOOD QUESTION. IF
YOU SOAK THEM, IT THROWS A LITTLE BIGGER SMOKE. SO, IF YOU WANT MORE GENTLY
SMOKED, I WOULDN’T RECOMMEND
SMOKING THEM, SOAKING THEM FIRST. EVEN THOUGH THEY’RE GONNA BURN
QUICKLY, OR YOU COULD EVEN GO TO A LARGER
CHUNK AND JUST LET IT GO. BUT WATER CREATES SMOKE WHICH
KIND OF SOMETIMES MAKE THE BARBECUE A LITTLE
ACRON. WE’RE OVERLOOKING THIS CHICKEN
IN ALABAMA CHICKEN WITH THAT
SAUCE. THAT, SO HOW IS IT? SO, JUICY CHICKEN, THE CHICKEN, THE DONE THIS BEFORE. DON’T OVER A MICROBE IS EVERYTHING YOU GOOD? I PUT THAT. WHAT IS ON HERE. SO IT WAS JUST A QUICK POTATO SALE. SO, WHAT WE DID IS WE TOOK THESE
POTATOES, WE PUT THEM IN FOIL,
RIGHT? YOU DIDN’T BOIL THEM FIRST OR
ANYTHING. YOU OIL SALT. UM, YOU COULD PUT IN A LITTLE
BIT OF PEPPER, SOME WATER AND COOK THEM OR NO. PARDON? THESE ARE RAW. UM AND, BUT THEY’RE GONNA STEAM A
LITTLE BIT AND CHAR IN OUR FOIL PACKET AND YOU LET THEM GO UNTIL
THEY’RE TENDER. WE PUT THESE ON
THE GRILL AND YOU CAN PUT THESE ON RIGHT
WHEN YOU’RE DOING YOUR CHICKEN. I MEAN, WE HAVE TWO GRILLS
GOING. NOW YOU COULD DO THIS IN
ONE GRILL. YOU TAKE THESE OFF AND WE’RE GONNA TOSS THEM INTO A
VERY SIMPLE DRESSING. SO HERE,
WATCH, HERE YOU START DUMPING STUFF IN.
I’LL SAY WE HAVE OLIVE OIL. WE HAVE SHERRY
VINEGAR WE CAN DO IN HERE. I’M GONNA SHOW YOU A TRICK. I CAN DO IT MORE MUSTARD. I USE GRAINY IF YOU
HAVE IT, WE HAVE A LITTLE BIT OF
FRESH DILL, PARSLEY SALT. AND THEN IF WE DUMP OUR SHERRY
VINEGAR IN HERE, WHY SHERRY
VINEGAR IS HARD TO FIND. DID YOU EVER NOTICE THAT? IS IT? YEAH, IT IS HARD TO FIND. WELL, I CAN’T FIND THAT. YOU CAN USE A WHITE VINEGAR.
CHAMPAGNE, RED WINE VINEGAR. RICE IS A LITTLE TOO GENTLE, BUT
YOU JUST SHAKE IT UP. NOW YOU
HAVE DRESSING, THAT’S JUST A LITTLE GUCCI ON
TOP OF THE GHETTO LIKE THAT. JUST ELEVATES THAT REGULAR
OLD POTATO, SOMETHING LIGHT SAUCE ON THOSE POTATOES. IF YOU WANT A LITTLE BIT MORE
CREAMY, YOU COULD DO THAT. THIS IS A LITTLE BIT MORE ACIDIC
AND POPPY, LIKE ALMOST LIKE GERMAN POTATO
SALAD A TOUCH. AND THEN YOU HAVE A REALLY
BRIGHT POTATO. I MEAN, IT’S REALLY EASY, LIKE WHITE SAUCE EVERYWHERE. THAT’S A REGIONAL THING. MAYBE IT’S PURELY ALABAMA. YOU KNOW,
IT WAS A WHITE BASED SAUCE. YOU DON’T SEE, LIKE WHEN PEOPLE
THINK OF BARBECUE, THEY THINK OF
RED SAUCE, WHITE SAUCE. THERE’S A MILLION VERSION HERE. YOU WANT TO SAY HI TO CLEVELAND ON THE SHOW, CLEVELAND. WE LOVE YOU TODAY. TODAY.COM. THE RECIPES CHECK OUT MICHAEL’S SHOW
BARBECUE USA ON THE FOOD NETWORK AND STREAMING
ON DISCOVERY PLUS THE MAYO AND SCOTT STEIN, CO OWNERS OF JAMES BEARD
NOMINATED BY DAY FOOD AND DRINK
IN WILMINGTON, DELAWARE. GOOD MORNING GUYS. GOOD MORNING. WE WISH YOU WERE HERE WITH US
BECAUSE IT’S LIKE WE COULD TASTE THE STEAK AND SMELL
THE CORN THROUGH THE SCREEN. BUT GRILLING THE PERFECT STEAK
CAN ALWAYS BE A CHALLENGE. BUT YOU SAY THAT THIS IS REALLY
SIMPLE. YOU HAVE TO START BEFORE YOU
EVEN PUT IT ON THE GRILL. RIGHT. CORRECT. YES. IT’S DEFINITELY
EASY TO MAKE AT HOME DISH. WE KIND OF SIMPLIFIED IT, BUT IT’S SOMETHING THAT’S VERY
APPROACHABLE AND WE’RE SUPER EXCITED TO SHOW YOU WHAT WE GOT
COOKING HERE. ALL RIGHT. SO WHAT DO YOU START
WITH? DOES IT NEED MUCH
SEASONING? YEAH. SO ACTUALLY WHAT WE LIKE TO DO
WITH OUR STEAKS, OBVIOUSLY,
PRODUCT IS EVERYTHING. SO WE LIKE TO DO USE PRIME GRASS
FED BEEF. OK. WITH GREAT INTRAMUSCULAR
FAT. OK. SO WHAT WE’RE GOING TO START
DOING HERE IS WE’RE GONNA GET
THIS STRIP STEAK, OK. AND WE’RE GONNA USE THE FAT CAP
AND WE’RE GOING TO PUT IT RIGHT
IN THE CAST IRON. WE’VE HAD THAT PREHEATING A
LITTLE BIT. WE’RE GONNA GET THAT SIZZLING A
LITTLE BIT AND WE’RE GONNA GET
SOME OF THAT FAT RIGHT NOW. WE’RE GONNA HAVE A LITTLE
BIT OF OIL TO THE PAN. SO A BIG STEP THAT WE LIKE TO DO
AT THE REST OF WE REALLY BELIEVE IN BRINING OUR
MEATS. SO, WHAT THAT DOES? IT MIGHT SOUND ALL FANCY, BUT IT’S SIMPLY ADDING IT INTO A
LIQUID WITH SOME SALT AND MAYBE
SUGAR AND DEPENDING ON HOW MUCH TIME
YOU CAN LET THE MEAT SIT IN THAT
OVERNIGHT OR WE LIKE TO DO A MINIMUM OF
THREE HOURS. AND WHAT THAT DOES IS IT GIVES
YOU A PERFECTLY SEASONED MEAT AND ESSENTIALLY THE MEAT IS MORE
MOIST, MORE TENDER AND MORE
FLAVOR. SO YOU ADD HERBS, AROMATICS, THINGS
LIKE THAT. SO IT’S SOMETHING THAT WE LOVE
TO DO, UH, AT THE RESTAURANT. UH, THE
REASON THAT WE LOVE THIS REFUGE SO MUCH IS, YOU KNOW, SCOTT AND
I ARE ALWAYS WORKING. WE’RE
ALWAYS AT THE RESTAURANT. UH, SO ON SUNDAY, MONDAY IT’S LIKE FAMILY DAY AND
THIS IS THE PERFECT THING TO DO
ON SUNDAYS. UH, WE OBVIOUSLY YOU CAN START IT
WITH THE STEAK AND THE CORN AND
EAT THAT AS YOUR ENTREE AND THEN WE
CAN REPURPOSE IT LATER IN THE
WEEK. LIKE WE’RE GOING TO SHOW YOU
HERE FOR SALAD. YEAH. YOU KNOW, WE SEE THAT
BEAUTIFUL STEAK IN FRONT OF
SCOTT RIGHT THERE AND THIS CAN BE KIND OF A
CONTROVERSIAL THING WITH STEAK
LOVERS. WHAT DO YOU GUYS DO? AFTERWARDS WHEN IT’S DONE. OK. SO VERY, VERY BIG SET IS THE
RESTING PERIOD. OK. SO THAT’S WHY WE ACTUALLY HAVE
THE STEAK FOR YOU GUYS RIGHT
HERE. SO WE’RE GONNA RENDER AND SEAR A
STEAK HERE. BUT YOU WANT IT TO REST FOR A
MINIMUM OF 5 TO 10 MINUTES. IT ALLOWS ALL THE JUICES TO KIND
OF SOAK INTO THE MEAT. ALL RIGHT. AND IT ALLOWS THAT
FLAVOR TO REALLY SET. OK. SO YOU REALLY GET THAT FULL TRUE
MEAT EXPERIENCE. IF YOU CUT IT
TOO SOON, YOU’RE GOING TO LOSE A LOT OF
THAT JUICE AND A LOT OF THAT
FLAVOR. I’M A HUGE CORN LOVER. LET’S
MOVE ON TO THE CORN. WHAT IS
YOUR SECRET SAUCE HERE? SO FOR THE CORN, UH WE LIKE TO,
WE OBVIOUSLY HAVE IT OUT OF THE
HUSK. WE LIKE TO COOK IT IN THE HUSK
UH ON THE GRILL. SO IT KIND OF SELF STEAMS AND
MAKES IT A LITTLE BIT SWEETER. BUT WHEN IT COMES TO CORN, YOU
JUST WANT REALLY GOOD QUALITY
CORN, UH ESPECIALLY WHEN IT’S IN
SEASON. THEY’RE PRETTY DELICIOUS ON
THEIR OWN. YOU DON’T REALLY NEED
TO DO TOO MUCH TO IT. UH A CLASSIC SEASONING THAT WE
LIKE USING IS A LITTLE BIT OF CHILI AND LIME, YOU KNOW, VERY, VERY
SIMPLE, STRAIGHTFORWARD AND IT ALLOWS US TO REPURPOSE IT
IN SALAD VERY WELL. SIMPLY BECAUSE OF THE SEASONING
THAT WE USE A LITTLE CHILI THAT MUST MAKE IT A
LITTLE KICK. I MEAN, A LITTLE BIT OF SWEET, A LITTLE SPICE, A
LITTLE BIT OF A, IT’S A GOOD COMBINATION. SO
WE’VE GOT THE CORN, WE’VE GOT
THE STEAK. YOU’RE GOING TO TURN THIS INTO
AN AMAZING SUMMER SALAD. YOU’RE GONNA SHOW THEM CUT DOWN THIS, TAKE THIS OUT HERE. SO I’M GONNA SHOW YOU GUYS. SO WE
ARE RIGHT NOW THE STRIP STEAK,
RIGHT? WE RENDERED OUT THE FAT. OK. SO NOW FOR WHAT WE LIKE TO
USE IS A PEPPERCORN BLEND. UH
YOU GOT IT SIMPLE TO FIND AT THE GROCERY
STORE. SO HERE WE HAVE A HOUSE
BLEND. IT’S A LITTLE BIT OF TELLER PINK, WHITE AND GREEN
PEPPERCORNS. OK. SO WE’RE GONNA GET IT AND
PUT IT RIGHT ON THAT STEAK. OK? AND THAT’S GONNA GIVE YOU
THAT FLAVOR PROFILE. THE PEPPERCORN BLEND. VERY, VERY BIG DIFFERENCE, BIG DIFFERENCE. YOU GOT THE PEPPERCORN AND YOU’RE JUST KIND OF EATING BEEF,
WHICH IS OK, BUT THIS KIND OF GIVES IT THAT
EXTRA LITTLE KICK. WE’RE RUNNING OUT OF TIME HERE.
SO LET’S HOW DO YOU MAKE A
DRESSING FOR THE SALAD? AND HOW DO YOU TOP IT OFF? YES. OK. THAT ACTUALLY WE ARE, WE HAVE A CLASSIC LEMON
VINAIGRETTE. OK. THAT WE USE. SO THAT’S GOING TO START
SEASONING THAT SALAD. I’M GOING
TO START PING STEAK. THAT’S GOING TO BE AMAZING. THEN YOU CUT UP THE CORN, YOU
PUT IT IN AND WE’LL PUT THE FULL
RECIPE ON TODAY.COM, RIGHT? LOOK HOW GREAT THAT LOOKS. YES, ABSOLUTELY. OK. SO SIMPLE. I LOVE IT. CUT UP THE
STEAK. PERFECTLY, MEDIUM RARE. WE’RE
GOING TO USE A LITTLE BIT OF
HEAT TO SEASON THIS A LITTLE BIT OF
FLAKY SALT. OK. THE LEMON JUICE? OH, THAT’S PERFECT. AND THEN FROM THERE WE WISH WE COULD DIG
IN. WE PUT IT RIGHT ON THE
STEAK. WELL, THAT LOOKS AMAZING. AND NEXT TIME WE HOPE YOU’RE IN
STUDIO WITH US AND WE WILL PUT
THE FULL RECIPE ON TODAY.COM. THANKS SO MUCH TO
ANTI MO AND SCOTT AND FOR THESE
RECIPES AGAIN, HEAD TO HEAD TO
TODAY.COM/. I’D LOVE TO GO TO WE’RE GETTING YOU READY FOR YOUR
GRILLING SEASON. THAT’S RIGHT. A LOT OF PEOPLE LIKE ME GONNA BE
FIRED UP THE GRILL OVER THE
HOLIDAY WEEKEND. SO WE CALLED IN AN EXPERT TO
SHARE HER LIST OF THE BEST
GRILLS ON THE MARKET. THAT’S RIGHT. ELIZABETH CARMEL IS THE AUTHOR
OF STEAK AND CAKE, BUT YOU MIGHT KNOW HER BEST AS
THE ORIGINAL GRILL GIRL. OH, ELIZABETH, YOU ARE FIRED UP.
YOU FIRED UP BEFORE WE GET INTO THE INS AND
OUTS. AND WHAT SHOULD YOU REALLY BE
LOOKING FOR WHEN YOU’RE THINKING
ABOUT BUYING A GRILL? I’M SO GLAD YOU ASKED ME THERE.
IT’S VERY SIMPLE. THERE ARE THREE THINGS THAT YOU
NEED TO THINK ABOUT. NUMBER ONE. WHAT KIND OF GRILL ARE YOU GOING
TO BUY? THERE ARE THREE CHOICES,
THERE’S CHARCOAL, THERE’S GAS AND THERE’S PELLET
GRILL. THE NEXT THING IS THINK
ABOUT YOUR LIFESTYLE. ARE YOU SOMEONE WHO LIKES TO
BUILD A FIRE AND TEND IT OR ARE YOU SOMEONE WHO REALLY
JUST WANTS TO FLIP A SWITCH? AND THEN FINALLY, THE THING THAT I TELL EVERYBODY
IS YOU NEED TO BUY THE BIGGEST
AND THE BEST GRILL THAT YOU CAN
AFFORD BECAUSE THE MORE YOU USE
IT, THE BETTER GRILLER YOU’RE GONNA
BECOME AND YOU’RE GONNA WANT TO
USE IT ALL YEAR ROUND ELIZABETH ARE SOME OF
THOSE GRILLS BETTER FOR CERTAIN
KINDS OF FOODS. LIKE IF YOU WERE JUST GOING TO
BUY ONE AND YOU WERE GOING TO
RECOMMEND ONE, WHICH KIND WOULD YOU LIKE? YOU KNOW WHAT? THAT’S A, THAT’S
A GREAT QUESTION. ONCE AGAIN, IT
GOES TO LIFESTYLE. IF YOU LIKE THE HANDS ON EFFECT
OF IT, YOU WANT A CHARCOAL GRILL AND
YOU KNOW WHAT CHARCOAL GRILLS
USED TO BE THE SAME OLD WE CATTLE THAT WE ALL KNOW, WHICH
IS A WONDERFUL CLASSIC. BUT NOW I’M SITTING HERE WITH THE SPARK
GRILL AND IT’S A REALLY
INNOVATIVE CHARCOAL GRILL. I MEAN, WHO KNEW THE CHARCOAL
GRILL NEEDED A MAKEOVER, NOT ME. AND THERE’S SO MANY THINGS TO
LOVE ABOUT IT, BUT THE BIGGEST THING IS THEY’VE
TAKEN THE HASSLE OUT OF CHARCOAL GRILLING. YOU NO LONGER HAVE TO WRESTLE
WITH A BIG BAG OF CHARCOAL INSTEAD ALL YOU USE IS THIS
REALLY SLEEK COMPRESSED CHARCOAL BRICK AND YOU JUST SLIDE IT IN
THE GRILL, TURN ON A BUTTON AND IT’S ON,
THEY’VE REALLY TAKEN ALL THE
HASSLE OUT OF IT. BUT THAT’S NOT ALL THE OTHER
THING IS YOU’VE GOT BRICKS THAT GO FROM 250 DEGREES ALL THE WAY
UP TO 900 DEGREES. AND BEFORE YOU ASK ME, WHY DO I
NEED 900 DEGREES? I’LL TELL YOU BECAUSE THEY SELL A PIZZA PACK
AND YOU CAN ACTUALLY RETROFIT
THIS CHARCOAL GRILL AND MAKE IT INTO
A NEAPOLITAN STYLE PIZZA OVEN, WHICH, YOU KNOW, IS ALL THE RAGE
THIS SUMMER. SO YOU’RE REALLY GETTING TWO FOR
ONE CHARCOAL AND PIZZA AND A PIZZA OVEN. WHAT SOMETHING
LIKE THAT RUN A BALLPARK COST. SO I’M HAVING A LITTLE BIT OF
TROUBLE HEARING YOU. SO I’M GOING TO GO RIGHT TO GAS
GRILL. YOU MIGHT ASK YOURSELF, WHY DO YOU WANT, WHY DO PEOPLE
LOVE GAS SO MUCH? AND YOU KNOW
WHAT? IT’S EASY TO LIGHT, IT’S EASY TO USE AND THERE’S
VIRTUALLY NO CLEAN UP AND IT
COMES IN EVERY KIND OF SIZE. IT COMES IN SOMETHING AS SMALL
AS THIS WE OR GO ANYWHERE GRILL, WHICH IS
PERFECT FOR TAILGATES OR FOR SMALL SPACES AND IT WILL
EVEN FIT INTO A TOTE BAG. IT’S
GREAT. YOU JUST USE A ONE POUND LP TANK AND IT’S REALLY TERRIFIC FOR A
BALCONY FOR THE BEACH THIS
SUMMER. I JUST HEARD YOUR REPORT ON
BEACHES. THAT’S REALLY AMAZING. AND THEN THE THIRD CHOICE DIDN’T
EVEN USED TO BE A CHOICE, BUT IT IS NOW AND PELLET GRILLS
ARE ALL THE RAGE AND YOU KNOW
WHAT, THIS IS, WHAT THEY USE, COMPRESSED WOOD
PELLETS FOR THE FUEL AND THEN THERE’S A FAN THAT
CONTROLS THE HEAT. I’M STANDING RIGHT HERE IN FRONT
OF THIS TRAEGER IRON WOOD 650 WHICH I
LOVE YOU CAN NOW MAKE AUTHENTIC
BARBECUE IN YOUR OWN BACKYARD OR EVEN ON
A BALCONY. AND IT’S REALLY
TERRIFIC. THERE’S SO MANY BELLS AND
WHISTLES ON THIS GRILL THAT
REALLY ELEVATE YOUR COOK. BUT THE THING THAT I LIKE THE
MOST IS THE SUPER SMOKE FEATURE. AND THE REASON THAT THAT’S
IMPORTANT IS THAT WOOD SMOKE IS WHAT GIVES
YOUR BARBECUE THAT GREAT FLAVOR OR REALLY ANYTHING
THAT YOU’RE COOKING, RIGHT? AND THE PELLETS COME IN ALL
DIFFERENT KINDS OF WOOD. BUT SOMETIMES WHEN YOU’RE
COOKING BRISKET AND RIBS AND
PULLED PORK AND CHICKEN, YOU JUST WANT A LITTLE EXTRA
SMOKE AND THIS GIVES YOU AN EXTRA
BURST OF SMOKE, WHICH IS AN
EXTRA BURST OF FLAVOR. >> Sun is shining and we fired
up the grill. Ya. Join me. Dot and out. Adams for a summer
barbecue. See? Remember at a shopping cart? Look up
there. I love to add a modern twist to classic rock with my technique and how
outdoor cookout that left ever listen and won’t cost a fortune all of your loved ones together
in the day that much sweeter. >> Growing up. I absolutely
love summer barbecues for me. It just felt like a time to get
family and France together and really just enjoy the weather
and the other and some good for the mind. Ration for a party
comes from a variety of places. I love everything from travel
to restaurants. It all sort of kind informs all of my >> ideas and decision making.
But after Tea Party, I guess you could call me in events
rebel. I really love to break the rules and I love that
because it’s really fun to sort of have something unexpected
after event. The first thing that’s most important to
creating an event that we absolutely love is starting
with the 5 in building it with your personality. If you could
bottle my personality, it would probably be like a bright
orange color. So that’s going to be all through this event. >> I love throwing barbecues
outside. We’ve got a poll which we happen to have like. Why
wouldn’t she said an entire even around that? You know, you
are always at a great party when the play list is high.
So I wanted to focus on creating a playlist that had a
lot of fun, energetic songs that made people want to get up
in party. >> I love games at events
variously. If we do not have games at my event, it’s not one
of my best. I love everything from activity that actually
make up. I mean, it’s all about making sure that your guests
have a good time games. Help with that. >> Next, make sure that you
stay organized. I and truly type all okay. And the person
who lives in breeze by spreadsheets what I’m thinking
about an event. I start with the spreadsheet so I can stay
organized. Keep my guests in there. Keep it up for dirt
cheap, but I’m serving literally every single detail
those and that spreadsheet for your guest list. It’s true.
Really important that you spent a lot of time thinking about
what you want seated at your table. I decided to make this
party all about the amazing gals in my life. I really
wanted it to be. This makes of amazing women that I
appreciate. And one inspired by and finally create a unique
menu. When I start to think about my menu planning for my
barbecue, I really want to knock my socks off. I love to
incorporate things that are in season fell a couple recipes
and thinking about. >> Or maybe a watermelon salad.
Watermelon is in season right now. So that’s going to be self
crash. Also, corn is in seasons and that this like amazing
Warren putting. But the key is full of corn is grilled.
So it’s like a nice time to actually was the real. It’s a
nice char on that morning. Actually, nice tax fight. >> I think they know exactly
how I want the state of flow. So let’s get in the kitchen and
start getting that money going. >> For this barbecue, I
selected some of my favorite recipe that I’m going to show
you how to make first. We’re going to start with my simple
reds. Then we’re going to move on to my pillow tape by putting
my new cookbook everyday grand along with my watermelon salad.
And then finally, my theory, recipe. And it starts with the
driver of that. I got some Cajun seasoning year at got
some kosher shock. Got to get some nice. Alton near have got
some mustard powder and I’ve got onion and garlic
powder and going at both of those in here, black pepper or
some smoked paprika and of that, some chili powder hume in
a love, human in literally everything. And finally at
that, some brown sugar to add some sweetness. And then we’re just going to do
a quick with all of this combining in. So I started
making my own spice rubs it home. When I realized how easy
it was to do like you could literally just going your
pantry, grab all of your a breaking previous and pull
together something that explosive flavor. I I happen to
like a lot of different flavors in my driveway because I want a
lot of different sensations to happen. We buy into that right
and want that. We want that. We want that new lots of
flavor. And so all of these different components are going
to do that once that’s combined. We’re
going to get that our beef ribs and points and
grab some oil spray. I like to use the oils free. It’s a
little bit more controlled and it just kind of keep things a
tiny bit cleaner during this process. The oil is going to
become an adhesive for our drive. And then we’re going to
start to add our drive right over our bridges. And you can
add as much or as little as you want. The purpose of a dry rub
is relieved to get that flavor penetrated into our brands.
And it’s going to take a little time because we’re not breaking
this down. But but the usually find in a wet rep get a flip
these over, we’re going to do another
Sprite. And then we’re going to get
that driver at all here as well. And you really want to push it
into the needs of what really penetrate and get all of that
plea for my favorite thing about barbecues are definitely
the red. It’s my favorite wrapped up the win to essential
barbecue recipe. Right? So I think that all of my side
dishes are going to be the perfect complement to this
means issue because this is really party, but it’s got so
much flavor. But everything else is sort of like to
crashing. So it’s a perfect. >> All right. These look nice
inroads down. So I did a quick ranks of my hands. And now
we’re going to get things ready to go into the bridge at that
from heading to the boil because we want to make sure
that every little crevice everything is covered. So you
really get that Mary to see? the reds are wrapped and ready
to go. I’m going to add these to my baking sheet and then I’m
going to pop this in the fridge for about 6 hours, at least so
we can really get that marinate We’ll be ready to grill. All right. Our ribs are
marinating. And now when we come back, we’re going to get
into our side. >> Well, our grids are
marinating. I’m going to get started on my pillow tape drive
car, including this recipe was inspired by my trip to Mexico
City. And I want to really sort of mix in some of that. I’ve
been to Mexican flavor with some of my father. That first
step if in drilling are 4. And I’ve got some shocked corn
here and I’m going to add a little vegetable oil to the
outside of it so we can make sure that this doesn’t stick to
the great what’s worth reading. Now, I’m going to take these
out to the real I love adding in that Char and that by the
real point in its amazing way to clouds and season 2, now
that we grilled our core, it’s time to get started on our
feeling. So I’m going to start here with the Mexican crema
that’s going to go into our big ball. This is so rich and
creamy. It’s going to add so much flavor. >> And then I’ve got some
melted butter. We’ve got 4 eggs here. And it’s
best that you crack them outside of the big poll.
So if you get in the shell and I think get into your major
stir here now, I want to you as some
lime. So I can add in some citrus flavor. It’s really
going to brighten this now. I’ve got some sugar if
you’ve ever had corn pudding in the south, you know, it’s a
little bit sweet. So we get it. And in that suite, adding in some cornstarch, this
is going to help picking everything up and then a few spices to add
some additional flavor at that some garlic powder and that some human. Now, this is where I get to add
our grilled corn that and took off the cob. We’ll get that
nice bite. And that texture from those kernels. This is
creamed corn that you can find just right in the can your
grocery store. And it’s a very different texture from that
grilled corn we made earlier. We’re also going to add in some
call t if she if I’m going to make all of this together, make
sure to nice to come by before we at this chart
casserole dish. I’m just going lightly spray this so we can
make sure that it doesn’t it. And then we’re just going up. >> For all of our corn pudding
mixture right into our casserole dish. >> I’m going to add some foil
to this so we can have a nice bacon. It doesn’t ground too
much. Now I’m going to pass this in
the oven and we’re going to let this set up and get so nice and
beautiful brown and then we’ll be ready to serve. >> Our core and putting it out
of the oven and let’s check it out. You can just see all that
thrilled for him. That’s come to the top. And this sort of
the NIE custardy texture. I like to add some decorations.
They really take it to another level. I like to add a little
bit more of the cheese and then also like to strategically
place as a little color as well.
I’m going to add some cilantro, too. And then finally, I’m going to
we call on a little too late and that little brightness that
at the end, I’m flavor is just going to take this at home. Our corn pudding is ready to
serve. And I know the guests are a lot of this. >> Time to get started on my
watermelon salad. This watermelon salad is so
perfect for this barbecue because watermelon season, it’s
sweet. It’s juicy and it reminds me of childhood but
nice to have watermelon every summer. Also, this recipe is
important to me because, you know, watermelon sometimes
can be pretty controversial for black people. We can feel
uncomfortable sometimes having it because of the history
associated with it. So with this recipe, I really wanted to
sort of say we can reclaim it. We can feel comfortable having
it again. And I hope that in brings up more positive light
towards this. The first step to making my watermelon salad is
pickling some onions and this is going to get that nice tart
flavor. People have no idea how easy it is. Typical onions at
home and I’m going to show you so I’ve got some water and
going at this to my little pot here. Some white vinegar. Sam is sugar and some staff.
And then I’m going to crank on our heat here and we’re going to let this get
to about medium high heat. We want to really let that
sugar does saw. And then it’s going to be ready for it. Our sugar has dissolved.
I’m just going to pop up garlic clove in here for some
additional flavor. And I’m going to pour this right over. >> I’m going to cover this that and now this is going to go in
the fridge for about 2 hours now. We’re going to make our
chipotle dressing. This recipe starts with our shallots.
I’m going to add some oil want to get our shallots sizzling in
this medium heat so we can get them nice and tender. All right. These look good to
go. I’m getting at these into our land air now. I’m going to
add in some lime juice. Some red wine vinegar got a little honey, too. Dijon. Mustard. Chipotle going
at this right on in. Nice kick of flavor. We love that.
And then finally at that some salt and pepper, that beautiful colors you can
tell in the dressing is done because it’s nice and smooth.
So that’s a po lay has landed in and it’s thickened up a bit
and this is going to be absolutely perfect on our
watermelon. Sally, all I’ve got my watermelon here and
going to start breaking this down. You want to make sure you
have a suit for sharp night and then also under my cutting
board. I’ve got a little surprise here at that. Some wet
paper towel right up under it to make sure that this doesn’t
slip in 5 going to make sure that the stays in place to begin. I’m going to cut off
the ends of my watermelon. And then I also like to cut
straight down the middle. This makes it easier when
you’re dealing with a much larger watermelon. You can
break it down much quicker. Well, yeah, I like to get it to a stable
position as quickly as possible because it’s much easier to
maneuver in and it’s not going to roll around a lot. We want
to start to take off the sides. So we’re going to remove the
rind. And you can actually start to do this based on just
looking at the top and see where the guy you and as you remove that, just
put it right into your discard all, we’re going to get off as
much of this as possible. And then we’re going to go
right back around once we’re done and then just clean up and get
off anything that we didn’t before. And then once you have
all of those edges and it’s pretty bright in red, this is
we’re going to actually start to cut it into strips. We’re
making a ballots are going to go for bigger pieces and I’m going to take these
ones in this century. And then we’re going to break these down
into cubes. I’m going to cut again into
wedges and then I’m going to cut right
across again. And there you go. Now it’s time
to assemble our salad at that. and also add in some cucumber, that’s an heirloom tomatoes,
which are quite special. The seeds are passed down. >> From farmers every single
season. So it’s up special sort of hype. They’re going to make
all of this together. And now I’m going to add in
some greens at that cement, some of the law and some basil rainfall outlook that in kind of mix that in as well. This is such a beautiful how
their full salary. Now we’re going to add in that
dressing you made earlier, I’m going to do a big tossing
get all of these ingredients to just really kind of soak in
that dressing. What works so great about this salad is
you’re just going to get so many different flavor profiles
like that. Sweetness from the watermelon is just going to
complement that Chipotle spice with that. You get from the
dressing. It’s really sort of well balanced because of all of
those right now. I’m going to transfer this to our creative
all. And then I’m going to just
dress this up with our pickled onion and kind of place.
If you write on Todd and then add a little of that,
she this is going to be a hit job.
This is ready to serve. You ever been to basically any
party or barbecue? You know, you’ve got to have a gut punch
and this one is great. So I’ve got some water here that’s
boiling. And we’re going to use this to create us simple syrup
for this recipe. And simple syrup are usually just >> water and sugar. And then
you can add in whatever you want to you can really sort of
bring in some additional flavor. And that’s what we’re
going to do here. So I’m adding in our sugar to our water and we’re going to
get that to boiling temperature. And then I’m going
to add in some berries, strawberries, some raspberries.
And then finally, because Mubarak is in season right now,
I’m going to absolutely are. >> I love to work it in drinks
like this. And it sort of brings down next week, this of
those berries. And it’s just so delicious. And finally a minute
at in cement, I’m just going to scare all of this to combine. >> And then I’m going to let
this calm to boiling so I can really let that sugar and all
of this sort of dissolve and picking up once it starts to
boil. You can see that Kyler developing that bright red
color that is just going to make that punch just pop, OK on
that barbecue table. It’s going to be so beautiful. This has
been going for about 20 minutes and it’s perfectly thick.
And in next year, it’s like demolition and wanted to make
sure that all that sugar dissolved. So now that it’s
cooled down a bit, I’m going to go ahead and streaming it. This is our very rhubarb syrup
and are ready to assemble our package. I’m going to take my
syrup here at this right into my picture. I also got some ginger ale and I’ve got a little walk
here, too. Yeah, I have a little fun at
his mama’s drink right here. All right. And then I’m going
to add in some very as well. This is going to be just like
an ice garnish and then do a nice start here
to combine everything. >> We’re a little into this.
Last can see that gorgeous color. Look how beautiful this is. >> I cannot wait to service to
our guest and I’m actually going to take some of the same
time and I’m going to turn them into. >> I’ve set goals. Doesn’t love
a popsicle during the summer. So I know they’re going to
absolutely fall in love with this whole idea. I’ve showed
you how to make most of our menu items and of data. You
more tricks up my sleeve. I’m going to be serving up each
ballot and also a family favorite potato salad. It’s
most party time guys next. When we come back, we are
heading out to the grill. >> It’s the day of the
barbecue. Yeah, I’m so excited. It’s a beautiful, sunny day and
I cannot wait for Mike at the scene. My first to get our birth
babies in Cali. I work with both of these ladies and they
are like sisters to me. I had to invite him to my bar she’s a newer friend and that
blocking and now we met each other,
working together a go. And I wanna she’s my sorority
sisters, I guess. Well, you can have a
barbecue without inviting your mama, OK? So she definitely at
the welcome to you. >> Is anyone ready to eat?
Haha. >> Let’s make our way for the
table. This is my watermelon salad.
That’s and my cookbook. Everyday grand ensuring way.
I love it. This is the man. >> And yet. >> My simple red. Even though
they don’t take a lot at first. They taste amazing. You will
love them. >> All right. Lane is key here. >> I enjoy digging. >> When you think of that, but
I don’t really good. tell you how long he worked on
that, right? There is a story with that, OK? We have done it
over and over and over at the maybe at least 20 times, at
least I’m and dad, they’re like No me. This note needs more of
it before when the book they were still nervous about it.
Yeah. But yeah, everyone has love it like you. Did you
think? Yeah. >> Okay. It’s time for the game
here that I get this first one. We’re going to play it caused
the lead for ad. And I’ve asked that all of these little names
in the year we take different celebrity and after all of us,
yes or no questions after the celebrity event. >> Is it a girl? Yeah. Okay. Does she have a Grammy? Yeah.
Got in the Grammy. We’re telling me I did not know that
it was not meant to Jennifer. All right, guys, we’ve got
topic. We’ve got a very real or a
piece of me, too. And the live in a village. >> I cannot thank you enough
for coming and enjoy my good food. And you’re right, the
company. >> It ain’t over yet because we
are going to get on the dance. scan. The QR code for my
recipes featured products and more just so you know, today may get
a commission for purchases made through the QR code for links
on our website. THE WEATHER IS GOING TO BE GOOD
IN YOUR NECK OF THE WOODS THIS
WEEKEND. GO AHEAD AND CHECK THAT PICNIC
LUNCH ON YOUR SUMMER BUCKET
LIST. WE HAVE JUST THE GUY TO HELP
FILL YOUR PICNIC BASKET. MATT IS THE EXECUTIVE CHEF AND OWNER
OF PIG BEACH IN BROOKLYN AND SOON ALSO TO BE IN LONG
ISLAND CITY AND PALM BEACH,
FLORIDA THIS FALL. CONGRATULATION VERY MUCH. WE GOT A LOT OF EXCITING
THINGS IN THE WORKS. WE’RE SUPER EXCITED TO BE BACK
HERE THOUGH. I SEE YOU WHEN YOU’RE LOOKING FIT.
THANK YOU. WE’RE WORKING ON ALL THOSE GOOD
HEALTH THINGS, YOU KNOW, BUT
TRYING TO GET THEIR, WE GOT SOME BEACH SNACKS AND LUNCHES TODAY. WHAT SHOULD WE DO? YOU SAY? A CRUNCHY CHICKEN
WRAP? I’M FAN OF CHICKEN SALAD. I LOVE CHICKEN SALAD AND I KNOW
IT’S GONNA BE CONTENTIOUS, BUT
LIKE, I ALSO LOVE GRAPES IN MY
CHICKEN. SOME PEOPLE LIKE IT. IF YOU DON’T, DON’T PUT THEM IN,
IT’S TOTALLY OK. UM, BUT I ALSO LOVE MAKING IT WITH
ROTISSERIE CHICKEN BECAUSE IT’S
LIKE ALREADY DONE. IT’S ALREADY COOKED. WHO DOESN’T
LOVE ROTISSERIE CHICKEN? IT’S
INEXPENSIVE. IT’S EVERYWHERE. SO ALL WE’RE GONNA DO, WE’RE
GONNA REALLY QUICKLY, JUST TAKE SOME ROTISSERIE
CHICKEN, BREAK IT DOWN INTO THE
BREAST, THE LEGS, THE THIGHS AND WE’RE JUST GONNA
CHOP UP. THE MEAT DOES NOT HAVE TO BE
ANYTHING SORT OF FANCY. JUST CHOP IT UP INTO LITTLE
CHUNKS OR PIECES JUST LIKE THAT. AND THEN FOR THE LEGS AND THIGHS
JUST SHRED THE MEAT. REALLY, REALLY SIMPLE, REALLY,
REALLY EASY. OK. SAVE THE BONES BECAUSE IF YOU
WANT TO MAKE SOUP LATER WITH IT,
YOU CAN PUT SOME WATER CARROTS ON. YOU MAKE A REALLY QUICK CHICKEN STOCK
HERE, CHICKEN BROTH. AND THEN WHAT WE HAVE HERE IS
ALL OF OUR CHICKEN. YEAH, SUPER EASY. NEXT TO CUT OUR GRAPES, WE’RE
GONNA GIVE THIS LITTLE TRICK
THAT EVERYONE LOVES. THIS IS A GREAT HACK. YOU CAN
USE IT FOR CHERRY TOMATOES. YOU
CAN USE IT WITH GRAPES FOR ME. I’M NOT SCARED IF YOU CAN DO IT. SO YOU PUT, YOU PUT THE GRAPES BETWEEN 22 DE
CONTAINERS THAT HOLD THEM IN PLACE AND THEN YOU CAN
JUST SERRATE SLICE. LOOK AT YOU, GIRL, LOOK AT THAT.
NOW, I AM SO IMPRESSED AND CUT
IN HALF. WELL, THAT’S DONE. CUT, WELL DONE. THAT’S SO COOL. THAT’S A HIGH FIBER. THAT’S GREAT. YOU’RE SOUS CHEF, YOU’RE
HIRED. ALL RIGHT. SO NOW IN OUR MIXING BOWL, WE’RE
GONNA TAKE THAT ROTISSERIE
CHICKEN MEAT, THE WHOLE CHICKEN, EVERYTHING WE
HAVE. WE’RE GONNA PUT IT IN OUR BOWL
WITH SOME PLAIN OLD MAYONNAISE,
OF COURSE. AND THEN TO THAT WE’RE GONNA ADD
JUST, YOU KNOW, A HANDFUL OF
GRAPES OR SO, WHATEVER WE WANT IN THERE. I GOT A LITTLE HOT SAUCE.
WHATEVER YOUR FAVORITE ONE IS SOME DIJON MUSTARD. IF YOU DON’T LIKE DIJON, IF IT’S
TOO SPICY FOR YOU, YOU CAN LEAVE
IT OUT. YOU CAN PUT A LITTLE YELLOW
MUSTARD IN THERE IF THAT’S WHAT
YOU WANT. SOME FRESHLY CHOPPED PARSLEY, FRESH LEMON JUICE. I LOVE BRIGHT
CITRUS TO THE CHICKEN SALAD BECAUSE IT KIND OF JUST
WAKES IT UP. BRINGS ALL THOSE
FLAVORS NICELY TOGETHER. SOME CHOPPED SHALLOTS. THIS CAN
BE SLICED SCALLIONS IF YOU DON’T
HAVE SHALLOTS AND AGAIN, SOME CRUNCH CHICKEN
SALAD, CRUNCH WRAPS. WE GOT SOME SMOKED PECANS THAT
CRUNCH THOSE GRAPES. I THOUGHT YOU WERE GONNA PUT
SOME CHIPS UP IN THERE. WELL, WE’RE WAIT, WE’RE GETTING
THERE AT LEAST SOME CHOPPED CELERY. SO IT’S PRETTY MUCH THE STANDARD
CHICKEN SALAD THAT WE LOVE. GET A LITTLE BIT OF SALT AND
PEPPER, MIX IT ALL TOGETHER AND THEN
WE’RE GONNA SLIDE DOWN OVER HERE AND WE’RE GONNA PUT IT INTO OUR
WRAPS. NOW, THESE ARE GREAT. ANY SORT OF WRAP IS A GREAT
THING TO BRING TO THE BEACH JUST BECAUSE IT’S SELF
CONTAINED. THEY’RE EASY TO EAT. AND ONCE ALL OF OUR MEAT GETS
ALL MIXED TOGETHER, WE’RE JUST GONNA TAKE A GOOD
SPOONFUL OF IT. WE’RE GONNA PUT IT RIGHT IN THE
CENTER OF OUR WRAP. I HAVE A SPINACH WRAP
HERE. BUT IF YOU GUYS WANT TOMATO
WRAPS OR WHOLE WHEAT WRAPS,
WHATEVER YOU CAN FIND. BUT THIS IS THE, THIS IS THE,
THIS IS THE KICKER GUYS. WE’RE GONNA TAKE SOME KETTLE
POTATO CHIPS. WE’RE GONNA CRUNCH THEM UP, PUT
THEM RIGHT ON TOP AND WE’RE JUST GONNA WRAP THEM
UP TO GIVE THAT EXTRA CRUNCHY
EFFECT TO THE WRAP AND CHICKEN SALAD CON WRAPS.
BRING IT TO THE BEACH AND YOU’RE
GOOD. YOU’RE GOOD TO GO. OK? YOU PAIR THIS WITH YOUR
GRANDMOTHER’S. THIS IS GRANDMA ROU SMOKY EGGPLANT PUREE. IT’S
BASICALLY BABA GANOUSH. IT’S ONE OF THE THINGS THAT I
GREW UP EATING. I ABSOLUTELY
LOVE IT. YOU CAN MAKE IT, PUT IT IN A
LITTLE DELI CONTAINER, PUT IT IN
THE COOLER, BRING IT TO THE BEACH PITA CHIPS OR POTATO CHIPS OR
VEGGIES, DIP IT IN AND GO NUTS AND ANY GOOD BEACH PLANT HAS TO
HAVE A SWEET AND WHAT’S BETTER, WHAT’S BETTER
THAN A BLONDIE BAR. BUT THESE
ARE BEACH BLONDIE BARS. PIG BEACH BLONDIE BARS. LET’S DO
ONE OF THOSE. YOU CAN, THEY’RE ON THE SWEETS
MENU AT PIG BEEF RIGHT NOW. THEY’RE JUST BASICALLY A WHITE
BROWNIE GUYS. BUT IN THE MIDDLE OF IT WE HAVE
SOME BUTTERSCOTCH CHIPS AND WHITE CHOCOLATE CHIPS IN THERE
TO REALLY BRING IT ALL TOGETHER. THEY’RE SO IN THE CONTAINED EASY. NO MESS. BY THE
WAY, HOW DO YOU STORE THESE
SANDWICHES? SO WE DON’T RUIN IT. SO THE BEST WAY TO DO IT GUYS, IF YOU’RE GONNA MAKE THESE
SANDWICHES BEFORE YOU GO TO THE
BEACH PRE MAKE THEM WITHOUT THE CHIPS
AND THEN WHEN YOU’RE READY, OPEN THEM BACK UP, PUT THE CHIPS
IN SO THE CHIPS DON’T GET SOGGY
OR SCAM THEM IN THAT WAY THEY STAY NICE AND CRUNCHY. EVERY BITE IS GREAT. THIS FOR LUNCH. YOU GET THESE RECIPES. YOU CAN
HEAD TO TODAY.COM/FOOD. SO GREAT TO BE BACK ON THE, EVERYBODY. LOVE IT. OH, THIS IS SO GREAT. AND WE ARE GOING ON A PICNIC AND
I’M BRINGING A WHOLE LOT OF
DELICIOUS STUFF. SO I HOPE THAT YOU GUYS ARE
SHOWING UP WITH YOUR. OK, FOR SURE. SO I LIKE TO SAY IS ALWAYS GOOD TO BRING OUT A
PICNIC AND EVERYTHING IS BETTER
WITH BRUSCHETTA. SO THAT WE’RE GOING TO BE MAKING A PASTA SALAD AND YOU WON’T
BELIEVE HOW EASY IT IS. SO HERE, WHAT I’VE DONE IS I HAVE
ACCORDING TO THE PACKAGE DIRECTIONS JUST BOILED AND
DRAINED FOUR CUPS OF PASTA. YOU DON’T WANT TO DO THE WHOLE
BOX BECAUSE I DON’T WANT TO
DILUTE THE BRUSCHETTA. AND HERE I HAVE A PLUM AROMA. TOMATO. YOU’RE GOING TO
DICE ABOUT FIVE OF THESE SUPER
SMALL. AND YOU CAN SEE HERE BECAUSE THEY’RE NOT AS LIKE
JUICY. THE JUICES RUN NOT AS LIQUIDY, BUT YOU CAN USE
ANY TOMATOES THAT YOU HAVE IN
YOUR HOUSE. YOU DO WANT TO JUST DRAIN SOME
OF THE LIQUID OUT SO THAT YOU
DON’T DILUTE THE FLAVOR. SO HERE I HAVE FIVE OF THEM. I’M GOING TO PUT THIS IN. SO
DYLAN, WHY DON’T YOU THROW IN
THE, THAT’S JUST GOING TO BE RED
ONION BECAUSE IT IS NOT GOOD. SO THIS IS A PROTEIN PASTA.
THERE IS, YOU CAN DO A BE A BEAN
OR LENTIL BASED PASTA. THERE’S SO MANY VARIETIES OUT
THERE. BUT TRULY, IF YOU WANT TO STICK
WITH THE REGULAR, THAT’S MINT
GARLIC, LET’S PUT THAT IN A LITTLE BIT OF SALT, A LITTLE BIT
OF P ONE AFTER YOU. BUT EXCEPT THAT THEY’LL BE
EATING, IT ALSO SORT OF
NEUTRALIZES AND THIS IS A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL AND THE
SIGNATURE HERB THIS IS GOING TO BE MINCED
BASIL AND THE MORE THE BETTER. SO YOU CAN MIX THAT UP AND, OH, AND THAT’S BALSAMIC VINEGAR.
YES. I’M SO SORRY. THIS IS REALLY GOOD. AND THEN YOU CAN MIX THIS UP
DILAN AND YOU COULD PUT IN THE OPTION FOR EITHER SHAVED
PARMESAN OR SOME OF THESE PEARL
MOZZARELLA. YEAH. AND THIS IS WHAT IT LOOKS LIKE
WHEN YOU POP IT IN THE FRIDGE
AND LET ALL THOSE FLAV MINGLE TOGETHER. AND I’M TELLING
YOU EVEN THE NEXT DAY IT BECOMES
BETTER AND BETTER AND IT’S LIGHT AND IT’S FILLED
WITH FIBER NUTRITION AND
PROTEIN. I LOVE GREAT PASTA. YEAH. THAT’S A PROTEIN PASTA. YES, EXACTLY. VEGETABLES. SOMETIMES, YOU KNOW, WHEN YOU
COOK WITH VEGETABLES YOU GET
WORRIED, THEY’RE GONNA BE TOO BLAND. HOW DO YOU MARINATE THEM? AND
HOW DO YOU KNOW WHEN THEY’RE
READY? SO, THIS IS ONE OF MY MOST
FAVORITE RECENT CREATIONS. IT IS A HEARTY VEGGIE HERO WITH
PESTO. AND SO I START WITH HERE, LET’S,
LET’S DO THE MARINATE. SO THIS IS JUST APPLE CIDER
VINEGAR. AND YOU CAN ALSO SWAP IN
CHAMPAGNE VINEGAR, BALSAMIC VINEGAR, RED WINE
VINEGAR. NOW I’M PUTTING IN
ITALIAN SEASONING. YOU THROW IN THE SALT AND THE
PEPPER AND WE WITH THIS UP AND WHILE
YOU’RE WHISKING IT, YOU’RE GOING TO POUR IN SOME
EXTRA VIRGIN OLIVE OIL. SO IT’S YES. NOW I HAVE MY VEGETABLES OF CHOICE
FOR THE SANDWICH. WE HAVE
EGGPLANT. ARTICHOKE, RED ONION. YOU, I GET YOU RIGHT OVER. YOU MIX THIS UP, YOU LET
IT MARINATE. IF YOU HAVE THE TIME FOR ABOUT
30 MINUTES, THEN YOU PUT IT OUT ON BAKING
SHEETS IN A SINGLE LAYER, POP IT
IN THE OVEN AT 400 LET IT GO FOR 20 TO 25 MINUTES. OK? THEN
YOU’RE READY TO BUILD. SO HERE
WE HAVE A SHAREABLE SANDWICH AND I LAYER ON THE YUMMY CARAMELIZED EGGPLANT. SO THIS IS ALSO LOADED WITH
FIBER AND NUTRITION. THESE ARE
OUR ZUCCHINIS. I HAVE RED PEPPER. I HAVE ARTICHOKE CARS NOT GOING TO RED ONION AND THEN TO TAKE IT
OVER THE TOP GUYS. HOW’S ABOUT
THIS? IS THAT BALSAMIC GLAZE AND WE’RE NOT DONE SOME MOZZARELLA
ONLY IF YOU WANT. YOU CAN KEEP
IT VEGAN IF YOU CHOOSE YUMMY. AND THEN LAST BUT NOT LEAST IT’S, THERE’S PESTO IN THE NAME IS THE BEST AND IS BETTER. AND PESTO IS THE BEST. YOU PUT THIS OVER THE TOP, YOU CLOSE
YOUR SANDWICH, YOU SLICE IT UP
AND GUYS, NOBODY WILL BE HUNGRY. I KNOW. AND I DON’T LIKE VEGGIE
SANDWICHES. BUT THIS IS, THIS IS THIS ONE OF THE BEST VEGGIE
SANDWICHES I’VE EVER TECHNIQUE TO EAT IT. WE DEVOURED IT. YOU KNOW WHAT?
YOU JUST DIG IN THERE. LOOK AT THIS, YOU PUT THIS ON
TOP. BOOM, I SLICE IT INTO ABOUT
ONE INCH THICK SLICES. I GOTTA GO INTO. YOU KNOW WHAT I THINK IT IS. YOU
ROAST THE VEGGIES. YOU DON’T
MISS MEAT LIKE SOME PEOPLE MISS IT. ISN’T THAT GOOD. IT’S REALLY GOOD. IF ANYBODY WANTS TO LIKE CUT THE
CARBS, JUST EAT IT. OPEN FACE. IT’S SO EASY. WHY WE’RE SO GLAD YOU’RE BACK TO EAT IT. JOY. THANK YOU SO
MUCH FOR THESE RECIPES AND MORE.
HEAD TO TODAY.COM/FOOD. SOME OF HER FAVORITE SUMMER
INSPIRED RECIPES. AARON FRENCH CHEF OWNER, THE
LOST KITCHEN RESTAURANT IN
FREEDOM, MAINE, THE STAR OF THE LOST KITCHEN ON
MAGNOLIA NETWORK. UH TO COOK THESE DISHES COULD BE
EASIER. FOLKS SCAN THE QR CODE TO ORDER
ALL THE INGREDIENTS WITH ONE
CLICK, SELECT, ADD INGREDIENTS TO CART, THEN
SCHEDULE A PICKUP OR DELIVERY. ERIN CLEARLY THE TABLE. SO YOU’VE BECOME QUITE THE SHOW PRETTY QUICKLY. IT’S EASY WITH FRIED CHICKEN BECAUSE HERE’S THE THING. THE
BOW WITH FRIED CHICKEN FOR A LOT OF
FOLKS IS PRETTY HOT THIS LOOKS AMAZING. SO WALK US
THROUGH THE FIRST STEP. SO THE SECRET TO
THIS. SO THIS IS A FENNEL FRIED
CHICKEN, WHICH IS JUST A LITTLE BIT OF A
DIFFERENT TWIST ON THINGS. SO IT STARTS WITH THE BRINE AND
THAT’S THE REAL SECRET. SO A BRINE IS JUST GOING TO ADD
FLAVOR. IT’S GOING TO KEEP IT
JUICY. SO WE JUST BRINE THIS OVERNIGHT. IT’S GOT SOME FENNEL SEED, IT’S
GOT SOME BLACK PEPPER AND BAY
LEAVES SOME SUGAR AND THEN WE COOK IT IN THE BRINE
JUST TO SORT OF, YOU COOK IT IN THE BRINE. YOU
LET IT SIT OVERNIGHT AND THEN
YOU COOK IT JUST BECAUSE YOU DON’T WANT TO
GET THAT RAW FRIED CHICKEN WHEN YOU’RE KIND
OF MOVING ALONG HERE. SO IT’S ALREADY COOKED. SO YOU
DON’T HAVE TO FREAK OUT. SO YOU’VE GOT THIS ALL FLAVORFUL
AND READY TO GO AND THEN ALL YOU HAVE TO DO IS
DREDGE AND FRY IT. SO, CRAIG, IF YOU JUST WANT TO
ADD IN, THIS IS SOME, UH, GROUND
FENNEL, YOU JUST WH IT RIGHT IN AND THAT’LL MAKE IT NICE AND
FLAVOR. THIS IS JUST REGULAR
FLOUR HERE, REGULAR FLOUR AND THEN WE’RE GONNA START TO
DREDGE. SO, AND YOU USE THE
WHOLE CHICKEN, THE WHOLE CHICKEN. SO YOU CAN HAVE YOUR BUTCHER
BREAK IT DOWN INTO ABOUT 8 TO 10
PIECES AND THEN YOU CAN JUST DREDGE IT IN THE
FLOUR AND THE FENNEL A LITTLE
BIT OF BUTTERMILK. SO WE JUST KEEP ADDING FLAVORS.
YOU CAN SEE. AND THEN WE GO DOWN TO THIS
MIXTURE AND THIS IS JUST GROUND
CORN FLAKES. I JUST BROKE THEM UP AND I KNEW
I WANTED TO OR SOMETHING. IT’S SO CRUNCHY.
THAT’S THE SECRET. AND IT’S REALLY CHEAP
CORNFLAKES. THAT’S REALLY THE
SECRET. CHEAP, CHEAP CORN FLAKES. A
LITTLE BIT OF CORNSTARCH AND A
LITTLE BIT OF FLOUR. AND SO IT’S NICE AND DREDGED AND
THEN WE CAN JUST DROP IT RIGHT
IN THE FRYER. IF YOU DON’T HAVE A FRYER, YOU
CAN PUT IT IN A DUTCH OVEN WITH
375 DEGREES. AND YOU MAKE A REALLY GOOD POINT
ABOUT NOT OVERCROWDING THE
FRYER. YOU NEVER WANT TO OVERCROWD THE
FRYER BECAUSE THEN YOU’RE
BRINGING THE TEMPERATURE DOWN AND IF YOU
WANT CRISPY FRIED CHICKEN, YOU HAVE TO KEEP THAT TEMP UP.
SO IT COMES OUT, LOOK AT IT,
IT’S PERFECT AND THEN IT’S SO GOOD. IT’S LIGHT IS THE LIGHTEST FRIED. SO JUICY AND THEN I’M JUST SPRINKLING SOME FENNEL
POLLEN ON TOP FOR A, I MEAN, THAT’S THE KICKER. IT’S SO
GOOD. IT’S NOT OVERPOWERING. IT’S LIKE A SUBTLE LITTLE FLAVOR
THROUGHOUT. WHAT IS IT ABOUT THE FENNEL
AARON THAT YOU LIKE SO MUCH. I JUST LIKE THAT LITTLE EXTRA
FLAVOR. IT’S NOT JUST PLAIN FRIED
CHICKEN, LITTLE FENNEL AND IT
TASTES KIND OF SUMMERY, BUT THEN YOU ADD THIS OTHER
SAUCE AND THIS MAKES IT EVEN
MORE DELICIOUS. SO I LOVE RHUBARB. I’M CRAZY
ABOUT RHUBARB. RHUBARB A LITTLE SUGAR, A LITTLE
VINEGAR AND THEN WE ADD IN SOME
STRAWBERRIES. SO YOU HAVE A STRAWBERRY
RHUBARB, SWEET AND SOUR THAT GOES WITH YOUR FRIED
CHICKEN AND THAT’S WHAT YOU TOP
IT WITH. THAT’S WHAT YOU TOP IT WITH THE SHORT SHAKE AND MAKE IT DESSERT. SO GOOD EDIBLE FLOWERS AND TO GO WITH
YOUR FRIED CHICKEN, YOU GOTTA FINISH WITH A
LEMONADE. SO UM THIS IS JUST A
THAI BASIL LEMONADE. THAI BASIL LEMONADE, YOU JUST
MAKE A SIMPLE SYRUP. THROW IN
THE THAI BASIL, THE SAUCE, THE SAUCE YOU UNTIL YOU TASTE THE SAUCE. WAIT,
WHAT IS THAT BASE THAT YOU JUST
PUT IN THERE? THAI BASIL LEMONADE. THAT’S WHAT IT IS THIS IN AND
IT’S DELICIOUS AND IT STAYS A
LITTLE BIT DIFFERENT. YES, BASIL. THIS IS RIDICULOUS. THIS IS MY MOTHER’S FRIED CHICKEN IS WOW. SO THIS IS ON THE, ON THE
MENU AT THE RESTAURANT. NO, SHE’S NOT WATCHING. THIS IS ON THE MENU. THIS IS NOT ON THE MENU, BUT
MAYBE IT SHOULD BE ON THE MENU. IT SHOULD DEFINITELY BE ON THE MENU BEFORE WE CAME ON. I SAID,
AARON, YOU’VE GOT OPEN ANOTHER
RESTAURANT IN, IN NEW YORK CITY, MAYBE IN
CONNECTICUT. AND WHAT WAS YOUR
RESPONSE? NO WAY. NO WAY. SHE SAID AND WHY DID YOU? I
THINK IT’S FASCINATING WHY YOU
SAID NO WAY BECAUSE THERE’S, THERE’S JUST NO
WAY. ONE RESTAURANT I FEEL LIKE
IS ENOUGH. I FEEL LIKE I HAVE FOUR CHILDREN AND REQUESTS A YEAR AND SHE’S ONLY OPEN FOR
LIKE SIX MONTHS. BUT WHAT YOU SAID WAS, I’M IN IT
FOR THE LOVE, NOT FOR THE MONEY. SO THAT’S ANOTHER REASON WE CAN TASTE THE LOVE. AARON FRENCH. THANK YOU, AARON’S
GONNA COME BACK IN THE THIRD
HOUR. WE’RE GONNA MAKE THE FRIED
CHICKEN ALL OVER AGAIN. I’M
KIDDING. WE’RE GONNA MAKE SOMETHING ELSE,
UH, BY THE WAY TO BUY THESE
INGREDIENTS AND THESE RECIPES
AND MORE FROM OUR SPONSOR WALMART SCAN THE QR CODE
OR YOU CAN DO THE OLD FASHIONED
WAY TODAY.COM/DATE TABLE. JUST SO, YOU KNOW, TODAY EARNS A
COMMISSION FROM OUR PURCHASES
THROUGH OUR LINKS. PERSKI, ONE OF THE STARS OF THE
EMMY AWARD WINNING NETFLIX
SERIES, QUEER EYE. HE’S ALSO A SELF TAUGHT COOK AND THE NEW YORK TIMES BEST SELLING
AUTHOR. HIS LATEST COOKBOOK IS CALLED
LET’S DO DINNER AND HE IS SHARING ONE OF HIS
RECIPES FOR PASTA SALAD AND WHO DOESN’T LOVE
A GOOD PASTA SALAD FOR YOU. AFTER ALL THOSE STEPS EARLIER TODAY WE START WITH ZUCCHINI. HOW DO YOU, YOU MARINATE THE
ZUCCHINI, MARINATE ZUCCHINI? GREAT WAY TO SNEAK IN THOSE
VEGETABLES FOR THOSE KIDS. IT’S GREEN JUST LIKE THE PESTO.
SO WHAT I DO IS I JUST CUT IT
REALLY NICE AND THIN. YOU CAN USE A Y PEELER LIKE THAT
YOU WOULD USE FOR POTATOES JUST TO GET THE
SLICES REALLY NICE AND THIN. WHY? WHY NOT? OR MANDOLIN WOULD
BE GOOD? BUT JUST WATCH OUT FOR
YOUR FINGERS SO FAST TRACK. YOU GOT A BUNCH OF THEM HERE IN
A BOWL AND NOW WE WANT TO
MARINATE THESE TO KIND OF SOFTEN AND MELLOW
THEM OUT A LITTLE BECAUSE THEY’RE A LITTLE
INTENSE AND CRUNCHY. SO LEMON JUICE, LEMON ZEST FREE INGREDIENT THAT
COMES WITH THE LEMON. NEVER
WASTED. IT’S GOOD IN ANYTHING. ALMOST ANYTHING. A LITTLE BIT OF
OLIVE OIL, SOME SALT, IT’S GONNA RELEASE SOME OF THE
MOISTURE AND LET THIS SIT FOR ABOUT 20 TO 25 MINUTES AND
IT’S SO WORTH IT. YOU DON’T HAVE TO WAIT BECAUSE
YOU’RE BUSY MAKING OTHER THINGS. AND THEN ONCE THE ZUCCHINI
MARINATES, LET’S MAKE, ARE WE GOING TO MAKE THE PESTO
PESTO? SO ANTHONY LIKES A BRIGHT PESTO. I
LOVE A BRIGHT PESTO. NOTHING
MAKES ME MORE SAD. WELL, MAYBE A COUPLE OF THINGS
TOO LIKE IF MY DOG IS SICK BUT THEN
LIKE A BROWN PESTO. SO WHAT I LIKE TO DO IS ACTUALLY
IF YOU PUT YOUR BLENDER CANISTER
IN THE FREEZER, THE BLADE WILL STAY COLD OR YOU
CAN YOUR BASIL LEAVES. BUT I DON’T
HAVE TIME FOR THAT TODAY. SO TRADITIONALLY PINE NUTS, WE’RE USING ALMONDS THAT I
ROASTED AND THEN WE’RE GONNA PUT
CLOVE OF GARLIC. WE’RE GONNA ADD MORE ROAST IN
THE OK. I’M HERE FOR YOU. GOTTA
TOAST YOUR NUTS. OK? GOTTA TOAST THEM OLIVE OIL, TOAST THEM SOME SALT. LOOK AT
AL, JUST KEEP GOING AND THEN YOU BASE THAT ON
PURPOSE. PULSE IT A BIT. OK? IF WE CAN FIGURE IT OUT, THERE YOU GO. IF YOU TOAST THAT, LET’S PRETEND
THAT IT’S PERFECTLY FORMED AND THEN BASIL A LITTLE BY
LITTLE JUST LIKE A FAT. IF YOU ADD TOO MUCH, IT’S GONNA
OVER PROCESS. SO BASICALLY YOU’RE JUST GONNA
KEEP ON PULSING THAT AND THEN YOU ADD THE PARM AT THE
END, PUT IT BACK ON AND THEN WE HAVE SOME VERY SALTY
PASTA WATER HERE WITH SOME FFA, SOME LITTLE SALTY LIKE THE OCEAN. TASTE IT BECAUSE IT’S GONNA FLAVOR
EVERYTHING. I DON’T PUT ENOUGH
SALT IN MY WATER. I CAN ALWAYS SALT IT MORE THAN YOU THINK YOU
WOULD. A LOT OF THE SALT IS JUST GONNA
GO AND BE DRAINED, BUT YOU DON’T WANNA DRAIN THIS
INTO THE SINK. YOU WANNA KEEP SOME OF YOUR
PASTA WATER. SO WHAT YOU DO IT’S LIKE IN HERE JUST TO DO ONE MORE. TRY IT. NO, I’M LIKE, I’M READY AND THEN WE HAVE OUR PESTO WHICH WE PLOP IN AND YOU SHOULD
DO IT WHILE THE PASTA IS WARM,
WHILE IT’S NICE AND WARM, IT’S GONNA HELP EVERYTHING MELT
NICELY. AND WHAT IT, WHAT IS IT ABOUT
THIS KIND OF PASTA? THAT, THAT
MAKES IT. WHY WOULD YOU NOT USE IT? BECAUSE IT LIKE KIND OF PESTO IS
LIKE NICE AND CREAMY AND IT GETS IN ALL THE
NOOKS AND CRANNIES. ALSO. CHILI CHILI FLAKES FOR A
LITTLE BIT OF HEAT AND YOU CAN USE, YOU CAN USE WHOLE WHEAT PASTA. YOU CAN USE BROWN RICE PASTA TO
MAKE SURE THIS ARCH IT WILL AND THIS CAN ACTUALLY
SIT IN THE FRIDGE NICELY. YOU CAN BRING THIS TO LIKE A
NICE LITTLE BARBECUE. THIS IS GOOD THERE ALONE. I WOULD PUT THAT ON A
SALAD LIKE ZUCCHINI, MARINATED ZUCCHINI ON ITS OWN
WITH A LITTLE BIT OF PAR AND
FRESH PEPPER IS A GREAT, NICE LITTLE PLANT BASED APP THAT
YOU CAN DO. WHY DID YOU USE THE ALMONDS
INSTEAD OF THE PINE NUTS? JUST OUT OF CURIOSITY, THEY’RE
LESS EXPENSIVE. I LOVE ALMONDS. GET THEM A COSTCO, KEEP
THEM IN THE FREEZER. AND I FEEL LIKE EVERYONE HAS
ALMONDS AT HOME. I’M HERE FOR
THE NUTS. WALNUTS. YOU CAN SKIP THE NUTS ALTOGETHER
IF YOU WANT. THIS IS FANTASTIC. IT COULDN’T
BE EASIER IN THAT ZUCCHINI. ISN’T THAT
GOOD? WHAT WOULD, WHAT WOULD BE A GOOD? ARE YOU,
YOU, YOU’RE, YOU’RE A CLASSY
GUY. WHAT WOULD BE A GOOD WINE TO
DRINK A GOOD WINE? MAYBE BECAUSE IT’S
LIKE SUMMER, LIKE A NICE LITTLE,
LIKE A FRIULI OR LIKE A NICE LITTLE PINOT
GRIGIO. NICE AND CRIS THIS IS AMAZING. YOU BRING THAT TO. THANK YOU SO MUCH. THIS IS
GREAT. I MEAN, I COULD DO THE ZUCCHINI ALL DAY. WHAT’S THE NAME OF THE BOOK
AGAIN? LET’S DO DINNER, LET’S DO
DINNER. BY THE WAY, THERE’S THE BOOK. IF YOU WANT THIS RECIPE, YOU CAN
GO TO TAKE THE.COM/FOOD. AS ALWAYS, WE WILL BE RIGHT BACK
FOR YOU. THIS MIGHT BE MY NEW
FAVORITE THING. SO I THINK IT’S A GOOD TIME TO
WRAP UP OUR COOL FOR THE SUMMER SERIES WITH A
REFRESHING EDITION OF SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER HAS TWO
TREATS TO HELP YOU BEAT THE HEAT. JOY.
YOU ARE LOOKING LOVELY THIS
MORNING. HOW ARE YOU GUYS? I AM GOING TO WOO YOUR
TASTE BUDS WITH TWO RECIPES THAT
I THINK. SCREAM SUMMER AND THE FIRST ONE IS A SUMMER
CUCUMBER SALAD WITH VIBRANT
FRESH HERBS. I HOPE YOU’RE GONNA LOVE THIS
VERY EASY TO PUT TOGETHER. SO HERE I HAVE THREE CUCUMBERS
AND I’M GONNA SHOW YOU QUICKLY
HOW I CUT THEM BECAUSE A LOT OF PEOPLE DON’T
KNOW HOW TO GET RID OF THE SEEDS
AND, AND FOR THIS PARTICULAR RECIPE,
IT’S IMPORTANT TO DO THAT. SO I’M LEAVING THE SKIN ON FOR
EXTRA TEXTURE. SO OBVIOUSLY, I WASHED THEM AND
PATTED THEM DRY AND I’M GONNA SLICE RIGHT DOWN
THE MIDDLE JUST LIKE THIS. I’M GONNA PICK
THIS UP TO SHOW YOU TWO HALVES. NOW MOST OF THE LIQUID IS WITHIN
THE SEEDS. SO I’M JUST GOING TO
USE A SPOON AND SCOOP THOSE SEEDS RIGHT OUT CUCUMBER JUST LIKE THIS. IT’S VERY EASY. I LOVE ACTUALLY USING THESE AS
BOATS AND THEN STUFFING THEM WITH THINGS LIKE CHICKEN
SALAD OR SHRIMP SALAD. IT’S REALLY FUN. THAT SOUNDS GOOD. SO NOW WE’RE JUST GONNA CUT THEM
INTO SUPER THIN HALF MOONS AND I WOULD DO THIS FOR ALL
THREE OF THEM. I’M GONNA SHOW
YOU SEE WHAT THE PIECES LOOK LIKE
AND THE SKIN IS EDIBLE. SO JUST MAKE SURE YOU WASH IT,
YOU GET A LITTLE BIT OF EXTRA
FIBER, YOU GET A POP OF COLOR, BUT IT
KEEPS THAT FIRMNESS. NOW, I HAVE TAKEN ALL THREE OF
THEM AND I PUT THEM, LET ME SEE. I’M
GONNA PUSH THIS OVER HERE, IAN IS ON THE SIDE AND THAT’S WHAT WE LOVE IAN. AND SO I PUT THEM ALL IN A COLANDER AND
I PUT THE COLANDER ON TOP OF A BOWL BECAUSE IT WILL
GENERATE A LITTLE BIT OF LIQUID. WE’RE GONNA, UM, GET RID OF SOME OF THE, UM,
LIQUID WITHIN THE PIECES OF THE
CUCUMBER AND ALSO, UM, INCORPORATE A LITTLE BIT OF
SALTY GOODNESS. SO I ADDED A QUARTER TEASPOON OF
KOSHER SALT AND WE’RE JUST GOING TO LET THIS SIT FOR
ABOUT 15 MINUTES. JOY. HOW COME YOU DON’T WANT ANY
EXTRA LIQUID IN THERE? UM, BECAUSE I WANT THE SALAD TO
BE CRISP AND WE’RE GONNA, WE’RE GONNA ADD
IN MORE LIQUID WITH THE
MARINADE. BUT I THINK THAT WHAT WILL
HAPPEN IS THE LIQUID FROM THE CUCUMBERS WOULD
DILUTE THAT BOW FLAVOR. YEAH. SO NOW, UM, FOR THE, FOR THE
OTHER FIXING. SO I HAVE MY BOWL
OVER HERE. I HAVE. THANK YOU. I GOT IT AS A GIFT. BIG
SHOUT OUT TO MY GIRLFRIEND, MY TOP HAND CREW. AND SO THESE ARE THINLY SLICED
RED ONION. BUT YOU CAN ALSO USE
A LARGE SHALLOT. SO I DUMPED THAT RIGHT IN. I’M ADDING THREE TABLESPOONS OF
WHITE UH WHITE WINE VINEGAR. BUT REALLY YOU CAN USE APPLE
CIDER VINEGAR, CHAMPAGNE
VINEGAR, WHITE BALSAMIC VINEGAR. ALL THE VINEGARS WORK AND ONE TEASPOON OF HONEY. AND I LET THIS SIT FOR 10
MINUTES AND THIS IS GOING TO GIVE IT THAT
DELICIOUS SWEET PICKY FLAVOR. IT REALLY BRINGS IT TOGETHER. SO WE’RE GOING TO MAKE BELIEVE
THAT THIS HAS SAT FOR 10 MINUTES AND I NOW TAKE OUR CUCUMBERS
THAT HAVE BEEN SITTING. I ADD
THEM RIGHT IN THE MIX ALONG WITH UH THIS IS A LITTLE
BIT OF EXTRA VIRGIN OLIVE OIL. I’M ONLY USING 1.5 TABLESPOONS.
THAT’S ALL YOU NEED. A LITTLE BIT OF CRUSHED RED
PEPPER BECAUSE I LIKE THE HEAT AND NOW FOR THE FRESH HERBS. SO
THIS IS WHERE IT BECOMES A
VIBRANT PARTY. NORMALLY, I DO LIKE TO GIVE
SWAPS FOR DRIED HERBS. BUT
HONESTLY WITH THIS, YOU JUST REALLY NEED THE FRESH
HERBS. ANYTHING IT REALLY IS. OH THANK YOU. SO THIS, THIS IS MINT WHAT I PUT
IN AND NOW I’M PUTTING IN SOME
PARSLEY, BUT HONESTLY WITH BASIL CILANTRO, ANY GREEN HERB YOU WANT. I LOVE
DILL TOO. I TEND TO PUT A LOT OF
DILL IN THIS AS WELL. BUT THIS MORNING, I’M JUST DOING
THE MINT. I’M LIKE SUCH A FUN IN HERE. A LITTLE BIT OF CRUSHED. UM ACTUALLY THIS IS JUST GROUND
BLACK PEPPER AND WE’RE JUST
GONNA LOOK AT THIS, WE’RE JUST GONNA MIX THIS THING UP. LET LET I’M GONNA SHOW YOU
THAT YOU, YOU SEE THE RED ONIONS
REALLY? POP IT BEAUTIFULLY. SO YOU SAID THAT LOOKS ABSOLUTELY
DELICIOUS JOY. BUT WE DON’T WANT TO MISS OUT ON
THE STRAWBERRY LEMONADE BECAUSE
THAT LOOKS JUST AS YUMMY. OH, YES. OK. SO WE ARE TOTALLY SWITCHING
DIRECTIONS AND EVERY SUMMER PARTY NEEDS A FROZEN
STRAWBERRY LEMONADE. SO UM IT, IT IS RIDICULOUSLY EASY.
HERE’S MY BEAUTY. I’VE BEEN
SIPPING. SO ALL YOU NEED TO DO IS YOU
TAKE TWO HEAPING CUPS OF FROZEN
STRAWBERRIES AND I WOULD SAY FROZEN
STRAWBERRIES BECAUSE THIS IS
GOING TO ACT AS YOUR ICE AND TWO CUPS. AND UM AND THIS VERSION, BY THE
WAY, IS SO MUCH LOWER IN SUGAR AND
CALORIES AND IT’S PACKED WITH VITAMIN C
COMPARED TO TRADITIONAL
VERSIONS. THIS IS A QUARTER CUP OF YOUR
LEMON JUICE AND THIS IS JUST UM A 12 OUNCE
CAN OF A LEMON FLAVORED
SPARKLING WATER. SO I PUT THAT RIGHT AND IT GIVES IT
AN EXTRA LEMON KICK. YES. AND THIS IS JUST A
TABLESPOON OF HONEY. AND REALLY IF YOU WANT A VERY
TART, YOU CAN LEAVE OUT THE
HONEY. SO I DON’T WANT TO CAUSE A LOT
OF NOISE, BUT WE WOULD BLEND
THIS UP. BUT OF COURSE, FOR AL THERE’S
ONE MORE THING I JUST WENT AND
GRABBED HIS GIN GIN BABY. THAT’S THE ONE IN THERE AND IN THE SPIRIT OF I HAVE TESTED IT WITH VODKA. TEQUILA,
LIGHT RUM TEQUILA WOULD BE GOOD TOO. AND SO WE WOULD WHIRL THIS UP RIGHT IN THE BLENDER ONLY 20
SECONDS BECAUSE YOU DON’T WANT
TO OVER PUREE IT BECAUSE IT WILL BE, IT WILL GET IN BEFORE WE GO HEAPING CUPS BEFORE WE GO. WE UNDERSTAND. YOU’VE GOT SOME OTHER, YOU’VE
GOT SOME OTHER, UH PRODUCTION ASSISTANTS THERE
YOU WANTED TO BRING IN, YOU KNOW WHAT? THEY’VE ALL,
THEY’VE ALL DISSIPATED. EVERYBODY RAN AROUND THE HOUSE. I JUST SAID GUYS, IT’S SHOWTIME.
COME ON DOWN, THEY TOOK THEIR DRINKS AND THEY TAKE OFF. YOU KNOW WHAT? ALSO ON, ON INSTAGRAM. I’M ALSO GOING TO SHOW HOW TO
MAKE THE PEACH VERSION OF THIS
BECAUSE WE WERE LIKE TORN. WE DIDN’T KNOW WHICH ONE WE LIKE
BETTER. THE STRAWBERRY LEMONADE.
LET’S SEE. I HERE HE CAN TELL YOU KNOW HOW HE DOES THIS
FOR YOU. COME HERE. THAT’S MY MAN. SO THANK YOU GUYS. THAT’S OK. THANKS JOY. AND OF COURSE
IT’S ALL ON TODAY.COM/, THE TODAY SHOW’S NEWEST FAN. I. SOME ARE SO CLOSE, WE CAN ALMOST
TASTE IT. AND THAT IS WHY WE’VE BROUGHT IN
BARBECUE MASTER AND OWNER OF PIG
BEACH RESTAURANTS, BOTH IN BROOKLYN AND QUEENS MATT AIGOO. CONGRATULATIONS. THANK
YOU VERY MUCH ABOUT THE COOKBOOK BECAUSE FINALLY IS HERE. THAT’S RIGHT. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL, UH,
BECAUSE WE, WE EXCHANGED BARBECUE IDEAS AND TIPS ALL THE TIME.
DIDN’T YOU WRITE A BOURBON MATT’S BOOK? HE SURE DID. WHAT DO YOU LOVE
ABOUT THE COOKBOOK? UH, IT’S,
IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT WE
REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT
EVERYBODY COULD COOK. FROM THE BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE. I LEARNED
TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE. PERFECT. I TEASED THE SEAL BY SAYING YOU’RE GONNA FIND SOME
MEATS THAT ARE A LITTLE LESS EXPENSIVE TO USE. WHAT DO WE GOT TODAY? SO TODAY
WE GOT A LITTLE TRI TIP ACTION
FOR YOU. IT’S A CUT OF SIRLOIN FROM THE
BOTTOM PART OF THE SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT,
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR SO, ONCE YOU SLICE IT NICE AND THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GOT LIKE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRANULATED GARLIC AND A LITTLE
BIT OF DRIED ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF ME SO WE CAN USE IT ON
ANY KIND OF STEAK, CHICKEN POULTRY UH PORK. IT’S DELICIOUS. IT’S JUST A
REALLY SIMPLE ALL PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP. WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU
HAVE IN YOUR PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB. SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. YOU GOT A COOKING CHEF? ARE YOU GONNA EAT BOTH SIDES? SO, FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE MEANS HAVE SOME FUN WITH IT AND
YOU HAVE TO SMOKE IT. YOU DON’T. THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO, IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO. SO THAT, TO GET THAT NICE AND LOW CENTER
COOK. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE, YOU COULD ABSOLUTELY TAKE IT AND
JUST ROAST IT OFF IN YOUR OVEN. NO PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE. YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. COOK. WHAT’S THIS MEDIUM RARE? WHAT DO
YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM UH NO,
FOR MEDIUM RARE, I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. THEN WE’RE GONNA MARK IT OFF ON
THAT GRILL. GET THOSE BEAUTIFUL
TAR MARKS THAT ARE HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE. HOT PODGE. OH, YEAH, IT’S THE BEST. SO WE’RE
JUST GONNA TAKE SOME PARSLEY AND
CHOP IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT, SOME MORE PARSLEY. A ABSOLUTELY CILANTRO IS GREAT
TO IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKE, OREGANO, PUT
THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON. AND YOU HAVE THE PERFECT, OH MY GOD. IT’S THE BEST THING
EVER. AND THEN WE’LL JUST TAKE
THE STEAK. AND WHAT I LOVE ABOUT TRI TIP IS
THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE IT. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE PEOPLE THAT WANT
SOMETHING A LITTLE BIT MORE ON
THE MEDIUM RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH VIBRANT CHEESE SAUCE. IT’S PERFECT MEATY FLAVOR TO IT. IT, I LOVE IT. AND THIS MORNING WE’RE FOCUSING
ON THE BEST GRILLING TIPS AND TRICKS FOR THAT FIRST COOK
OUT OF THE SEASON. THAT’S RIGHT. WHO BETTER TO HELP US OUT THAN
1/4 GENERATION BUTCHER COOKBOOK,
AUTHOR, AND FOUNDER OF SE SE MORE MEATS
AND VEGGIES. CARA NICOLETTI, CARA. GOOD
MORNING. IT’S GREAT TO SEE YOU,
BUT YOU HAVE TO EXPLAIN. YOU’RE 1/4 GENERATION BUTCHER, BUT IT SOUNDS LIKE YOU’RE TRYING
TO GET US TO EAT LESS MEAT. I AM, I AM. SO, I MEAN, WE SEE THAT
MEAT PRICES ARE REALLY, REALLY
HIGH RIGHT NOW. SO I FEEL LIKE THE NAME OF THE
GAME THIS SUMMER IS EATING BETTER MEAT AND JUST
EATING A LITTLE BIT LESS OF IT. UM SO MY SAUSAGES ARE COMBINING
MEAT AND VEGETABLES AND I’M ALSO
GOING TO TEACH YOU A LITTLE BIT ABOUT HOW
TO TREAT YOUR VEGETABLES LIKE
MEAT, UM, FOR REALLY SATISFYING
GRILLING SEASON. SO, IS THAT YOUR SECRET TIP IS,
YOU KNOW, STILL GET A FULFILLING
BARBECUE OUT THERE, BUT, YOU KNOW, JUST KIND OF WORK
A LOT MORE VEGETABLES. YEAH, I WOULD SAY, UM, YOU KNOW, IF YOU BUY BETTER
QUALITY MEAT, IF YOU’RE BUYING GRASS FED BEEF
AND PASTURE RAISED PORK AND THAT
KIND OF STUFF, THE FLAVOR IS GOING TO BE SO
MUCH BETTER. UH AND WHAT THAT MEANS IS THAT
YOU CAN REALLY EAT A LITTLE BIT LESS OF IT AND STILL
BE JUST AS SATISFIED. SO, UM, THESE SAUSAGES THAT WE’RE
COOKING TODAY, THEY ARE ALL HUMANELY RAISED
MEAT AND ABOUT 50% LESS MEAT. UM, THEY’RE FILLED WITH FRESH
VEGETABLES AND THEN WE’LL SUPPLEMENT UH A BUNCH OF DIFFERENT
VEGETABLES ALONGSIDE THEM TO REALLY HAVE A NICE SATISFYING
MEAL. DIETITIANS EVERYWHERE ARE LIKE
CHEERING FOR YOU RIGHT NOW. SO WHAT, WHAT DO YOU HAVE BY THE
SIDE? WHAT ARE YOU GONNA MAKE
CAR? SO OVER HERE WE’VE GOT A BUNCH
OF DIFFERENT VEGETABLES THAT I
REALLY LOVE TO GRILL. UM SORT OF LIKE HARDIER
VEGETABLES. SO WE’VE GOT ZUCCHINI, WE’VE GOT
SOME PORTOBELLO MUSHROOMS. I REALLY LOVE TO GRILL
RADICCHIO. IT MAKES IT REALLY NICE AND
SWEET. UM, SOME CAULIFLOWER, SOME
EGGPLANT. AND I’VE MADE A RUB HERE, WHICH
IS A MIXTURE OF BROWN SUGAR AND
SMOKED PAPRIKA, SOME CORIANDER, SOME GARLIC AND
ONION POWDER. AND SO WHAT I LOVE TO DO IS SORT
OF MAKE SOME SLITS ON SOMETHING LIKE A MUSHROOM OR
A ZUCCHINI AND YOU’RE GONNA RUB IT IN OLIVE OIL AND THEN YOU’RE
GONNA SPRINKLE IT IN THIS, THIS RUB JUST LIKE YOU WOULD A
PIECE OF MEAT. UH AND IT’S GONNA KIND OF GIVE
YOU, YEAH, A SIMILAR, A SIMILAR
FEEL. SO, UM, YOU KNOW, I THINK IT’S JUST
A GREAT WAY TO TRICK YOUR MIND INTO THINKING
YOU’RE EATING MEAT. SO THIS IS REALLY
LIKE A STEAK RUB. WE’RE JUST GONNA, IT DOES. UM SO WHEN YOU’RE SO REALLY, I’M
GONNA BE DOING CHARCOAL GRILLING
TODAY. THAT’S GENERALLY WHAT I PREFER.
I LIKE THE FLAVOR BETTER. UM I THINK THAT IT CAN BE A LITTLE BIT
INTIMIDATING BECAUSE IT’S A
LITTLE BIT HARDER TO CONTROL. SO I’M GONNA GIVE YOU A COUPLE
OF TIPS ON THAT JUST TO MAKE IT A LITTLE
BIT MORE SEAMLESS. UM THE FIRST THING IS THAT I
REALLY LOVE TO USE A CHIMNEY
LIGHTER WHEN I’M USING A CHARCOAL GRILL
INSTEAD OF JUST PUTTING THE
COALS AND SORT OF SQUIRTING LIGHTER.
FLUID ON IT. UM, YOU PUT PAPER AT THE BOTTOM, YOU PILE OF COAL ON TOP ABOUT
2025 MINUTES BEFOREHAND AND YOU LET THE CHARCOAL GET NICE
AND ASHY AND GRAY BEFORE YOU
DUMP IT IN HERE, JUST DUMP IT IN. AND WHAT THAT’S GONNA DO IS IT’S
GONNA GIVE YOU THAT REALLY NICE SMOKY FLAVOR AND YOU’RE NOT
GONNA GET ANY OF THAT LIGHTER
FLUID FLAVOR. UM, SO YOU WANT TO MAKE SURE THAT YOUR GRILL IS NICE AND HOT
BEFORE YOU PUT YOUR MEAT ON IT. UM, THIS WAY IT’S NOT SOAKING IN ANY
CHARCOAL FLAVORS AND IT’S REALLY JUST GETTING
THAT NICE FIRE FLAVOR IN YOUR BACKYARD. I KNOW SOMETHING’S HAPPENING. THAT WAS THE BIGGEST BIRD SOUND
I’VE EVER IN MY LIFE, IT MIGHT TAKE ONE OF THOSE
VEGGIE SAUSAGES RIGHT OFF YOUR
GRILL. I’D BE CAREFUL. PLEASE HELP YOURSELF. UM, SO I WOULD SAY ALSO IT CAN BE A
LITTLE BIT HARDER TO CONTROL YOUR HEAT
LEVELS ON A CHARCOAL GRILL. UM, BUT SO THAT IS WHAT THE
VENTS YOUR GRILLER FOR ON THIS ONE.
WE’VE GOT A COUPLE HERE ON THE
LID AND WE’VE GOT A COUPLE HERE ON
THE BOTTOM. WHEN YOUR, WHEN YOUR GRATES ARE
FULLY OPEN, YOUR HEAT IS GOING
TO BE THE HIGHEST. UM, AND IF YOU WANT TO KIND OF
LOWER THE HEAT A LITTLE BIT, YOU
CLOSE THESE GRATES, YOU’RE CUTTING OFF THE OXYGEN AND YOU’RE KIND OF LESSER
LESSENING THE HEAT. UM, BUT ALSO PILING YOUR COALS INTO SORT OF
DIFFERENT ZONES IS REALLY
HELPFUL. UM, I THINK A LOT OF PEOPLE
THINK ABOUT GRILLING AS THIS,
LIKE, REALLY HOT AND FAST THING. YOU’RE TAKING A STEAK, YOU’RE
GRILLING IT REALLY HOT AND FAST. UM, BUT IF YOU’RE, BUT IF YOU
WANT TO GRILL OTHER THINGS LIKE
VEGETABLES, SORT OF MORE DELICATE CUT, LIKE
CHICKEN. UM, AND SAUSAGES, YOU WANNA GO FOR A
MORE MEDIUM, MEDIUM LOW HEAT. UM, AND SO YOU CAN ACHIEVE THAT BY
SORT OF MAKING DIFFERENT ZONES
ON YOUR GRILL. SO HERE WE HAVE THE COLES, YEAH, COOLER ZONE AND THAT’S
GONNA HELP YOU WITH FLARE UPS
TOO. UM IF YOU HAVE OIL ON SOMETHING AND
IT FLARES UP INSTEAD OF SPRITZING IT AND
GETTING ASH ALL OVER YOUR FOOD, YOU CAN
KIND OF MOVE IT OVER TO THE CAR. YOU’RE AWESOME. AND THESE
ARE GOOD TIPS TOO BECAUSE PEOPLE
ARE ABOUT TO GO NUTS THIS WEEKEND GRILLING.
SO THANK YOU FOR THAT.
APPRECIATE IT. ALL THOSE VEGGIES LOOK GREAT. WE’RE TURNING YOUR GRILL INTO A
MEAT SMOKER HERE WITH US. THE GUY KNOWS A LOT ABOUT ALL OF
THAT. CERTAINLY GRILLING THE GREAT CHEF, MICHAEL SIMON.
HE TRAVELS THE COUNTRY AND HIS
FOOD NETWORK SHOW. IT PREMIERED LAST NIGHT. IT’S
GREAT. IT’S CALLED BARBECUE USA. GIVING US A BEHIND THE SCENES. LOOK AT THE TOUGHEST BARBECUE
COMPETITIONS, MICHAEL. I MEAN, YOU ALREADY KNOW SO
MUCH. YOU VISIT THESE PIT MASTERS IN
ALL THESE GREAT PLACES, ALL THE
MEATS THAT YOU NEED, GIVE US ONE GOOD TIP FOR PEOPLE
TO TAKE AWAY FOR GRILLING THE SUMMER THAT YOU LEARNED. YOU KNOW,
PATIENCE. I THINK THE GREATEST
TIP IS PATIENCE. ALSO, LIKE A LOT OF TIMES WHEN
PEOPLE PUT THINGS ON THE GRILL, THEY WANT TO SEE GIANT PLUMES OF
SMOKE. YOU WANT YOUR SMOKE, YOU WANT IT
TO KIND OF RUN CLEAR, THEN YOU GET THAT GENTLE SMOKE
FLAVOR THAT REALLY MAKES THE
FOOD DELICIOUS. SO I’M SHOWING YOU GUYS AN
ALABAMA CHICKEN TODAY, ALABAMA
STYLE CHICKEN. BUT YOU COULD DO IT ON A, ON A
GRILL. YOU COULD DO IT ON A WEB
OR ON A GRILL. SO YOU’RE DOING OFFSET
HEAT. SO ALL OF OUR HEAT IS OVER
HERE. CARSON, INDIRECTLY INDIRECT. YOU COULD PUT WOOD
CHIPS ON THERE. UH CHUNKS OR CHIPS, START IT
WITH COALS AND THEN YOU JUST
DROP THE HEAT DOWN. YOU WANT TO MONITOR YOUR HEAT
CHICKEN. YOU COULD BE BETWEEN
275 AND 325. I JUST SEASON IT WITH OLIVE OIL, SALT PEPPER AND THE SMOKE IS
WHERE ALL THE GREAT FLAVOR AND YOU CAN DO THIS WITHOUT THE WOOD
CHIPS TOO IF YOU DON’T. ABSOLUTELY. YOU CAN JUST LIKE
JUST, JUST CHARCOAL GIVES YOU
INCREDIBLE FLAVOR. AND A LOT OF STYLES OF BARBECUE
ONLY USE CHARCOAL, BUT I USE
FRUIT WOODS, APPLE CHERRY BECAUSE THEY’RE A
LITTLE BIT MORE MILD AND THEY DON’T OVERPOWER THE
MEAT ESPECIALLY SOMETHING WHITE
LIKE CHICKEN. YOU GOT A BEAUTIFUL SAUCE. YOU
CAN PUT THE ALABAMA CHICKEN. SO THIS STARTED ALABAMA WHITE
SAUCE IS LIKE THIS REALLY
HISTORIC UH SAUCE THAT YOU PUT ON
CHICKEN. PEOPLE THAT LIKE RANCH. THIS IS LIKE, I FEEL WHERE RANCH
STARTED SOMEWHERE IN ALABAMA. YOU KNOW, BIG BOB GIBSON’S VERY
FAMOUS BARBECUE PLACE THERE
STARTED THE SAUCE. SO THEY DON’T ALWAYS PUT
HORSERADISH AND SOMETIMES THEY
DO. BUT MAYO HORSERADISH LEMON JUICE. I LOVE IT. CIDER A LITTLE BIT OF CAYENNE FOR SOME
HEAT. SALT AND A TOUCH OF SUGAR. COME HERE AND THEN YOU JUST WHISK THIS
TOGETHER TILL IT’S SMOOTH. NOW YOU COULD,
YOU COULD KIND OF HAVE FUN WITH
IT. YOU COULD PUT SOME BUTTER MILK
IN IT IF YOU WANT, YOU COULD
THIN IT OUT IF YOU WANT. AND THEN THIS, YEAH, HERE’S ONE
THAT WE SMOKED JUST LIKE THAT AND THEN YOU JUST
CHOP IT UP, YOU RUN IT THROUGH
AND THE RIGHT PUTTING A GRAVY. YEAH, BUT IT’S GOT A HEAT A LITTLE BIT. IT’S
DELICIOUS. IT’S GOT ALL THE GOOD
STUFF. SO YOU HAVEN’T GOT SMOKED CHICKEN. THIS
IS WHAT’S HAPPENING. CAN YOU BREAK THIS CHICKEN DOWN
REALLY FAST? HOW DO YOU BREAK IT
DOWN? YOU GO RIGHT DOWN THE CENTER. SO THIS ONE IS A BARBECUE. I JUST GO STRAIGHT DOWN, YOU’RE BREAKING THROUGH THROUGH
AND YOU SPLIT IT FIRST AND THEN
AFTER YOU SPLIT IT, YOU GO THROUGH THE LEGS AND THE
THIGHS DOWN AND THERE’S A JOINT IN THERE.
YOU FIND THE BALL JOINT CUT IN
BETWEEN THOSE TWO AND THEN I LIKE TO SPLIT MY
BREASTS IN HALF AND WE SERVE IT TO GET ABOUT EIGHT PIECES OUT OF
THAT. ALL RIGHT, LET’S MOVE ON DOWN.
ALL RIGHT. MOVING ON. SPLIT CHIPS. ARE YOU GONNA SOAK THEM FIRST?
SO, THAT’S A GOOD QUESTION. IF
YOU SOAK THEM, IT THROWS A LITTLE BIGGER SMOKE. SO, IF YOU WANT MORE GENTLY
SMOKED, I WOULDN’T RECOMMEND
SMOKING THEM, SOAKING THEM FIRST. EVEN THOUGH THEY’RE GONNA BURN
QUICKLY, OR YOU COULD EVEN GO TO A LARGER
CHUNK AND JUST LET IT GO. BUT WATER CREATES SMOKE WHICH
KIND OF SOMETIMES MAKE THE BARBECUE A LITTLE
ACRON. WE’RE OVERLOOKING THIS CHICKEN
IN ALABAMA CHICKEN WITH THAT
SAUCE. THAT, SO HOW IS IT? SO, JUICY CHICKEN, THE CHICKEN, THE DONE THIS BEFORE. DON’T OVER A MICROBE IS EVERYTHING YOU GOOD? I PUT THAT. WHAT IS ON HERE. SO IT WAS JUST A QUICK POTATO SALE. SO, WHAT WE DID IS WE TOOK THESE
POTATOES, WE PUT THEM IN FOIL,
RIGHT? YOU DIDN’T BOIL THEM FIRST OR
ANYTHING. YOU OIL SALT. UM, YOU COULD PUT IN A LITTLE
BIT OF PEPPER, SOME WATER AND COOK THEM OR NO. PARDON? THESE ARE RAW. UM AND, BUT THEY’RE GONNA STEAM A
LITTLE BIT AND CHAR IN OUR FOIL PACKET AND YOU LET THEM GO UNTIL
THEY’RE TENDER. WE PUT THESE ON
THE GRILL AND YOU CAN PUT THESE ON RIGHT
WHEN YOU’RE DOING YOUR CHICKEN. I MEAN, WE HAVE TWO GRILLS
GOING. NOW YOU COULD DO THIS IN
ONE GRILL. YOU TAKE THESE OFF AND WE’RE GONNA TOSS THEM INTO A
VERY SIMPLE DRESSING. SO HERE,
WATCH, HERE YOU START DUMPING STUFF IN.
I’LL SAY WE HAVE OLIVE OIL. WE HAVE SHERRY
VINEGAR WE CAN DO IN HERE. I’M GONNA SHOW YOU A TRICK. I CAN DO IT MORE MUSTARD. I USE GRAINY IF YOU
HAVE IT, WE HAVE A LITTLE BIT OF
FRESH DILL, PARSLEY SALT. AND THEN IF WE DUMP OUR SHERRY
VINEGAR IN HERE, WHY SHERRY
VINEGAR IS HARD TO FIND. DID YOU EVER NOTICE THAT? IS IT? YEAH, IT IS HARD TO FIND. WELL, I CAN’T FIND THAT. YOU CAN USE A WHITE VINEGAR.
CHAMPAGNE, RED WINE VINEGAR. RICE IS A LITTLE TOO GENTLE, BUT
YOU JUST SHAKE IT UP. NOW YOU
HAVE DRESSING, THAT’S JUST A LITTLE GUCCI ON
TOP OF THE GHETTO LIKE THAT. JUST ELEVATES THAT REGULAR
OLD POTATO, SOMETHING LIGHT SAUCE ON THOSE POTATOES. IF YOU WANT A LITTLE BIT MORE
CREAMY, YOU COULD DO THAT. THIS IS A LITTLE BIT MORE ACIDIC
AND POPPY, LIKE ALMOST LIKE GERMAN POTATO
SALAD A TOUCH. AND THEN YOU HAVE A REALLY
BRIGHT POTATO. I MEAN, IT’S REALLY EASY, LIKE WHITE SAUCE EVERYWHERE. THAT’S A REGIONAL THING. MAYBE IT’S PURELY ALABAMA. YOU KNOW,
IT WAS A WHITE BASED SAUCE. YOU DON’T SEE, LIKE WHEN PEOPLE
THINK OF BARBECUE, THEY THINK OF
RED SAUCE, WHITE SAUCE. THERE’S A MILLION VERSION HERE. YOU WANT TO SAY HI TO CLEVELAND ON THE SHOW, CLEVELAND. WE LOVE YOU TODAY. TODAY.COM. THE RECIPES CHECK OUT MICHAEL’S SHOW
BARBECUE USA ON THE FOOD NETWORK AND STREAMING
ON DISCOVERY PLUS THE MAYO AND SCOTT STEIN, CO OWNERS OF JAMES BEARD
NOMINATED BY DAY FOOD AND DRINK
IN WILMINGTON, DELAWARE. GOOD MORNING GUYS. GOOD MORNING. WE WISH YOU WERE HERE WITH US
BECAUSE IT’S LIKE WE COULD TASTE THE STEAK AND SMELL
THE CORN THROUGH THE SCREEN. BUT GRILLING THE PERFECT STEAK
CAN ALWAYS BE A CHALLENGE. BUT YOU SAY THAT THIS IS REALLY
SIMPLE. YOU HAVE TO START BEFORE YOU
EVEN PUT IT ON THE GRILL. RIGHT. CORRECT. YES. IT’S DEFINITELY
EASY TO MAKE AT HOME DISH. WE KIND OF SIMPLIFIED IT, BUT IT’S SOMETHING THAT’S VERY
APPROACHABLE AND WE’RE SUPER EXCITED TO SHOW YOU WHAT WE GOT
COOKING HERE. ALL RIGHT. SO WHAT DO YOU START
WITH? DOES IT NEED MUCH
SEASONING? YEAH. SO ACTUALLY WHAT WE LIKE TO DO
WITH OUR STEAKS, OBVIOUSLY,
PRODUCT IS EVERYTHING. SO WE LIKE TO DO USE PRIME GRASS
FED BEEF. OK. WITH GREAT INTRAMUSCULAR
FAT. OK. SO WHAT WE’RE GOING TO START
DOING HERE IS WE’RE GONNA GET
THIS STRIP STEAK, OK. AND WE’RE GONNA USE THE FAT CAP
AND WE’RE GOING TO PUT IT RIGHT
IN THE CAST IRON. WE’VE HAD THAT PREHEATING A
LITTLE BIT. WE’RE GONNA GET THAT SIZZLING A
LITTLE BIT AND WE’RE GONNA GET
SOME OF THAT FAT RIGHT NOW. WE’RE GONNA HAVE A LITTLE
BIT OF OIL TO THE PAN. SO A BIG STEP THAT WE LIKE TO DO
AT THE REST OF WE REALLY BELIEVE IN BRINING OUR
MEATS. SO, WHAT THAT DOES? IT MIGHT SOUND ALL FANCY, BUT IT’S SIMPLY ADDING IT INTO A
LIQUID WITH SOME SALT AND MAYBE
SUGAR AND DEPENDING ON HOW MUCH TIME
YOU CAN LET THE MEAT SIT IN THAT
OVERNIGHT OR WE LIKE TO DO A MINIMUM OF
THREE HOURS. AND WHAT THAT DOES IS IT GIVES
YOU A PERFECTLY SEASONED MEAT AND ESSENTIALLY THE MEAT IS MORE
MOIST, MORE TENDER AND MORE
FLAVOR. SO YOU ADD HERBS, AROMATICS, THINGS
LIKE THAT. SO IT’S SOMETHING THAT WE LOVE
TO DO, UH, AT THE RESTAURANT. UH, THE
REASON THAT WE LOVE THIS REFUGE SO MUCH IS, YOU KNOW, SCOTT AND
I ARE ALWAYS WORKING. WE’RE
ALWAYS AT THE RESTAURANT. UH, SO ON SUNDAY, MONDAY IT’S LIKE FAMILY DAY AND
THIS IS THE PERFECT THING TO DO
ON SUNDAYS. UH, WE OBVIOUSLY YOU CAN START IT
WITH THE STEAK AND THE CORN AND
EAT THAT AS YOUR ENTREE AND THEN WE
CAN REPURPOSE IT LATER IN THE
WEEK. LIKE WE’RE GOING TO SHOW YOU
HERE FOR SALAD. YEAH. YOU KNOW, WE SEE THAT
BEAUTIFUL STEAK IN FRONT OF
SCOTT RIGHT THERE AND THIS CAN BE KIND OF A
CONTROVERSIAL THING WITH STEAK
LOVERS. WHAT DO YOU GUYS DO? AFTERWARDS WHEN IT’S DONE. OK. SO VERY, VERY BIG SET IS THE
RESTING PERIOD. OK. SO THAT’S WHY WE ACTUALLY HAVE
THE STEAK FOR YOU GUYS RIGHT
HERE. SO WE’RE GONNA RENDER AND SEAR A
STEAK HERE. BUT YOU WANT IT TO REST FOR A
MINIMUM OF 5 TO 10 MINUTES. IT ALLOWS ALL THE JUICES TO KIND
OF SOAK INTO THE MEAT. ALL RIGHT. AND IT ALLOWS THAT
FLAVOR TO REALLY SET. OK. SO YOU REALLY GET THAT FULL TRUE
MEAT EXPERIENCE. IF YOU CUT IT
TOO SOON, YOU’RE GOING TO LOSE A LOT OF
THAT JUICE AND A LOT OF THAT
FLAVOR. I’M A HUGE CORN LOVER. LET’S
MOVE ON TO THE CORN. WHAT IS
YOUR SECRET SAUCE HERE? SO FOR THE CORN, UH WE LIKE TO,
WE OBVIOUSLY HAVE IT OUT OF THE
HUSK. WE LIKE TO COOK IT IN THE HUSK
UH ON THE GRILL. SO IT KIND OF SELF STEAMS AND
MAKES IT A LITTLE BIT SWEETER. BUT WHEN IT COMES TO CORN, YOU
JUST WANT REALLY GOOD QUALITY
CORN, UH ESPECIALLY WHEN IT’S IN
SEASON. THEY’RE PRETTY DELICIOUS ON
THEIR OWN. YOU DON’T REALLY NEED
TO DO TOO MUCH TO IT. UH A CLASSIC SEASONING THAT WE
LIKE USING IS A LITTLE BIT OF CHILI AND LIME, YOU KNOW, VERY, VERY
SIMPLE, STRAIGHTFORWARD AND IT ALLOWS US TO REPURPOSE IT
IN SALAD VERY WELL. SIMPLY BECAUSE OF THE SEASONING
THAT WE USE A LITTLE CHILI THAT MUST MAKE IT A
LITTLE KICK. I MEAN, A LITTLE BIT OF SWEET, A LITTLE SPICE, A
LITTLE BIT OF A, IT’S A GOOD COMBINATION. SO
WE’VE GOT THE CORN, WE’VE GOT
THE STEAK. YOU’RE GOING TO TURN THIS INTO
AN AMAZING SUMMER SALAD. YOU’RE GONNA SHOW THEM CUT DOWN THIS, TAKE THIS OUT HERE. SO I’M GONNA SHOW YOU GUYS. SO WE
ARE RIGHT NOW THE STRIP STEAK,
RIGHT? WE RENDERED OUT THE FAT. OK. SO NOW FOR WHAT WE LIKE TO
USE IS A PEPPERCORN BLEND. UH
YOU GOT IT SIMPLE TO FIND AT THE GROCERY
STORE. SO HERE WE HAVE A HOUSE
BLEND. IT’S A LITTLE BIT OF TELLER PINK, WHITE AND GREEN
PEPPERCORNS. OK. SO WE’RE GONNA GET IT AND
PUT IT RIGHT ON THAT STEAK. OK? AND THAT’S GONNA GIVE YOU
THAT FLAVOR PROFILE. THE PEPPERCORN BLEND. VERY, VERY BIG DIFFERENCE, BIG DIFFERENCE. YOU GOT THE PEPPERCORN AND YOU’RE JUST KIND OF EATING BEEF,
WHICH IS OK, BUT THIS KIND OF GIVES IT THAT
EXTRA LITTLE KICK. WE’RE RUNNING OUT OF TIME HERE.
SO LET’S HOW DO YOU MAKE A
DRESSING FOR THE SALAD? AND HOW DO YOU TOP IT OFF? YES. OK. THAT ACTUALLY WE ARE, WE HAVE A CLASSIC LEMON
VINAIGRETTE. OK. THAT WE USE. SO THAT’S GOING TO START
SEASONING THAT SALAD. I’M GOING
TO START PING STEAK. THAT’S GOING TO BE AMAZING. THEN YOU CUT UP THE CORN, YOU
PUT IT IN AND WE’LL PUT THE FULL
RECIPE ON TODAY.COM, RIGHT? LOOK HOW GREAT THAT LOOKS. YES, ABSOLUTELY. OK. SO SIMPLE. I LOVE IT. CUT UP THE
STEAK. PERFECTLY, MEDIUM RARE. WE’RE
GOING TO USE A LITTLE BIT OF
HEAT TO SEASON THIS A LITTLE BIT OF
FLAKY SALT. OK. THE LEMON JUICE? OH, THAT’S PERFECT. AND THEN FROM THERE WE WISH WE COULD DIG
IN. WE PUT IT RIGHT ON THE
STEAK. WELL, THAT LOOKS AMAZING. AND NEXT TIME WE HOPE YOU’RE IN
STUDIO WITH US AND WE WILL PUT
THE FULL RECIPE ON TODAY.COM. THANKS SO MUCH TO
ANTI MO AND SCOTT AND FOR THESE
RECIPES AGAIN, HEAD TO HEAD TO
TODAY.COM/. I’D LOVE TO GO TO WE’RE GETTING YOU READY FOR YOUR
GRILLING SEASON. THAT’S RIGHT. A LOT OF PEOPLE LIKE ME GONNA BE
FIRED UP THE GRILL OVER THE
HOLIDAY WEEKEND. SO WE CALLED IN AN EXPERT TO
SHARE HER LIST OF THE BEST
GRILLS ON THE MARKET. THAT’S RIGHT. ELIZABETH CARMEL IS THE AUTHOR
OF STEAK AND CAKE, BUT YOU MIGHT KNOW HER BEST AS
THE ORIGINAL GRILL GIRL. OH, ELIZABETH, YOU ARE FIRED UP.
YOU FIRED UP BEFORE WE GET INTO THE INS AND
OUTS. AND WHAT SHOULD YOU REALLY BE
LOOKING FOR WHEN YOU’RE THINKING
ABOUT BUYING A GRILL? I’M SO GLAD YOU ASKED ME THERE.
IT’S VERY SIMPLE. THERE ARE THREE THINGS THAT YOU
NEED TO THINK ABOUT. NUMBER ONE. WHAT KIND OF GRILL ARE YOU GOING
TO BUY? THERE ARE THREE CHOICES,
THERE’S CHARCOAL, THERE’S GAS AND THERE’S PELLET
GRILL. THE NEXT THING IS THINK
ABOUT YOUR LIFESTYLE. ARE YOU SOMEONE WHO LIKES TO
BUILD A FIRE AND TEND IT OR ARE YOU SOMEONE WHO REALLY
JUST WANTS TO FLIP A SWITCH? AND THEN FINALLY, THE THING THAT I TELL EVERYBODY
IS YOU NEED TO BUY THE BIGGEST
AND THE BEST GRILL THAT YOU CAN
AFFORD BECAUSE THE MORE YOU USE
IT, THE BETTER GRILLER YOU’RE GONNA
BECOME AND YOU’RE GONNA WANT TO
USE IT ALL YEAR ROUND ELIZABETH ARE SOME OF
THOSE GRILLS BETTER FOR CERTAIN
KINDS OF FOODS. LIKE IF YOU WERE JUST GOING TO
BUY ONE AND YOU WERE GOING TO
RECOMMEND ONE, WHICH KIND WOULD YOU LIKE? YOU KNOW WHAT? THAT’S A, THAT’S
A GREAT QUESTION. ONCE AGAIN, IT
GOES TO LIFESTYLE. IF YOU LIKE THE HANDS ON EFFECT
OF IT, YOU WANT A CHARCOAL GRILL AND
YOU KNOW WHAT CHARCOAL GRILLS
USED TO BE THE SAME OLD WE CATTLE THAT WE ALL KNOW, WHICH
IS A WONDERFUL CLASSIC. BUT NOW I’M SITTING HERE WITH THE SPARK
GRILL AND IT’S A REALLY
INNOVATIVE CHARCOAL GRILL. I MEAN, WHO KNEW THE CHARCOAL
GRILL NEEDED A MAKEOVER, NOT ME. AND THERE’S SO MANY THINGS TO
LOVE ABOUT IT, BUT THE BIGGEST THING IS THEY’VE
TAKEN THE HASSLE OUT OF CHARCOAL GRILLING. YOU NO LONGER HAVE TO WRESTLE
WITH A BIG BAG OF CHARCOAL INSTEAD ALL YOU USE IS THIS
REALLY SLEEK COMPRESSED CHARCOAL BRICK AND YOU JUST SLIDE IT IN
THE GRILL, TURN ON A BUTTON AND IT’S ON,
THEY’VE REALLY TAKEN ALL THE
HASSLE OUT OF IT. BUT THAT’S NOT ALL THE OTHER
THING IS YOU’VE GOT BRICKS THAT GO FROM 250 DEGREES ALL THE WAY
UP TO 900 DEGREES. AND BEFORE YOU ASK ME, WHY DO I
NEED 900 DEGREES? I’LL TELL YOU BECAUSE THEY SELL A PIZZA PACK
AND YOU CAN ACTUALLY RETROFIT
THIS CHARCOAL GRILL AND MAKE IT INTO
A NEAPOLITAN STYLE PIZZA OVEN, WHICH, YOU KNOW, IS ALL THE RAGE
THIS SUMMER. SO YOU’RE REALLY GETTING TWO FOR
ONE CHARCOAL AND PIZZA AND A PIZZA OVEN. WHAT SOMETHING
LIKE THAT RUN A BALLPARK COST. SO I’M HAVING A LITTLE BIT OF
TROUBLE HEARING YOU. SO I’M GOING TO GO RIGHT TO GAS
GRILL. YOU MIGHT ASK YOURSELF, WHY DO YOU WANT, WHY DO PEOPLE
LOVE GAS SO MUCH? AND YOU KNOW
WHAT? IT’S EASY TO LIGHT, IT’S EASY TO USE AND THERE’S
VIRTUALLY NO CLEAN UP AND IT
COMES IN EVERY KIND OF SIZE. IT COMES IN SOMETHING AS SMALL
AS THIS WE OR GO ANYWHERE GRILL, WHICH IS
PERFECT FOR TAILGATES OR FOR SMALL SPACES AND IT WILL
EVEN FIT INTO A TOTE BAG. IT’S
GREAT. YOU JUST USE A ONE POUND LP TANK AND IT’S REALLY TERRIFIC FOR A
BALCONY FOR THE BEACH THIS
SUMMER. I JUST HEARD YOUR REPORT ON
BEACHES. THAT’S REALLY AMAZING. AND THEN THE THIRD CHOICE DIDN’T
EVEN USED TO BE A CHOICE, BUT IT IS NOW AND PELLET GRILLS
ARE ALL THE RAGE AND YOU KNOW
WHAT, THIS IS, WHAT THEY USE, COMPRESSED WOOD
PELLETS FOR THE FUEL AND THEN THERE’S A FAN THAT
CONTROLS THE HEAT. I’M STANDING RIGHT HERE IN FRONT
OF THIS TRAEGER IRON WOOD 650 WHICH I
LOVE YOU CAN NOW MAKE AUTHENTIC
BARBECUE IN YOUR OWN BACKYARD OR EVEN ON
A BALCONY. AND IT’S REALLY
TERRIFIC. THERE’S SO MANY BELLS AND
WHISTLES ON THIS GRILL THAT
REALLY ELEVATE YOUR COOK. BUT THE THING THAT I LIKE THE
MOST IS THE SUPER SMOKE FEATURE. AND THE REASON THAT THAT’S
IMPORTANT IS THAT WOOD SMOKE IS WHAT GIVES
YOUR BARBECUE THAT GREAT FLAVOR OR REALLY ANYTHING
THAT YOU’RE COOKING, RIGHT? AND THE PELLETS COME IN ALL
DIFFERENT KINDS OF WOOD. BUT SOMETIMES WHEN YOU’RE
COOKING BRISKET AND RIBS AND
PULLED PORK AND CHICKEN, YOU JUST WANT A LITTLE EXTRA
SMOKE AND THIS GIVES YOU AN EXTRA
BURST OF SMOKE, WHICH IS AN
EXTRA BURST OF FLAVOR. GOOD TUESDAY MORNING. WE ARE REMEMBERING BELOVED STAR
MALCOLM JAMAL WARNER. I’M LEARNING MORE THIS MORNING
ABOUT HIS UNTIMELY DEATH. IT IS JULY 22ND. THIS IS TODAY. VACATION TRAGEDIES, NEW DETAILS EMERGE IN THE
DROWNING THAT CLAIMED THE LIFE
OF MALCOLM JAMAL WARNER, THE ACTOR SWEPT OUT TO SEA BY A
POWERFUL CURRENT WHILE SWIMMING
IN COSTA RICA. WHAT THE INVESTIGATION IS NOW
REVEALING IN THE PEOPLE WHO
RUSHED TO SAVE HIM AS FANS CELEBRATE HIS LIFE AND
HIS MOST FAMOUS ROLE. WE’LL HAVE THE VERY LATEST AND
NEW REACTION FROM HIS CASTMATES. SWELTERING SUMMER, ANOTHER DAY OF EXTREME HEAT ON
TAP ACROSS MUCH OF THE COUNTRY WHERE THE RECORDS COULD FALL
TODAY AND WHERE THEY’RE HEADED
NEXT. AL’S GOT YOUR FULL FORECAST. SOUNDING OFF HUNTER BIDEN
SPEAKING OUT FOR THE FIRST TIME
SINCE THE 2024 ELECTION, LASHING OUT AND SETTLING SCORES
AND MAKING THIS STARTLING CLAIM
ABOUT HIS FATHER’S DEBATE
DISASTER. YOU GIVE HIM AMBIEN TO BE ABLE
TO SLEEP. HE GETS UP ON THE STAGE AND HE
LOOKS LIKE HE’S A DEER IN THE
HEADLIGHTS. HIS BLISTERING MESSAGE TO
DEMOCRATS AND WHITE HOUSE
INSIDERS HE BLAMES FOR THE LOSS TO DONALD
TRUMP. SHOW OF SUPPORT STARS AND FELLOW
LATE NIGHT HOSTS MAKE A SURPRISE
APPEARANCE
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