In this episode of Top 5 Restaurants, Food Network found the best of the best in American barbecue. Hosts Sunny Anderson and Geoffrey Zakarian revealed the sticky, saucy and bold-spiced meat that dominated this week’s list. Keep reading to find out which mouthwatering barbecue smoked the rest.
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“You want your flour, you want your leavener and a little bit of salt.” Those three things are what Cutthroat Kitchen food stylist Jamie Peterson says are needed in order to concoct the usual dry-ingredient mixture for waffle batter. On tonight’s all-new episode, one chef was forced to make waffles not with these traditional ingredients but with a platter of junk food, including butter crackers, gummy candies and potato chips; sure enough, those three items weren’t guaranteed. Before Alton Brown could auction off this diabolical challenge to the competitors, the culinary team had to test it, and what Jamie found was shocking.
Tackling the flour component was easy enough for Jamie — just grinding the butter cookies with butter powder. But making a leavener is far trickier. “I’m going to take the egg white powder and reconstitute it into egg whites, and then try to whip it into a meringue to make it become the leavening agent we need,” he explained. “This is a make-or-break moment.” Sure enough, it worked, and he achieved stiff peaks after just a bit of whisking. “You’re a waffle! I made you from nothing,” Jamie jokingly and excitedly told the waffle after lifting the top of the waffle machine to reveal an ideally formed waffle. He took a bite and was quick to boast, “First of all, that’s delicious.”
In the spirit of Father’s Day this weekend, The Kitchen co-hosts shined a light on one of Dad’s all-time favorite pastimes — snacking — on this morning’s episode. While bags of cheese-flavored chips and salty pretzels are surely tried-and-true classics, you can easily dress up these go-to bites and turn them into all-new munchies.
You know Dad loves Buffalo chicken wings, so he’ll surely be wowed by these Buffalo Potato Chips too. The secret ingredient? A mild hot sauce drizzle, which clings to ruffled potato chips. For an extra level of flavor, add blue cheese for a welcome bite.
This Saturday on Food Network, tune in to see what your favorite chefs are cooking to celebrate the fathers in their lives. First, catch up with Ree Drummond as she cooks a Tex-Mex lunch for her father-in-law Chuck and his crew, who’ve been working on the ranch. She makes slow-cooked Spicy Shredded Pork and Cheese Enchiladas, dishes that are sure to satisfy a cowboy-sized appetite. Then, Trisha Yearwood and her sister make some of their favorite guy-friendly dishes, like a loaded Taco Pizza and a decadent German Chocolate Cake. End your afternoon with a Father’s Day-themed episode of The Kitchen, where the cast brings you a special dad edition of Tool Takedown and a homemade banana-split ice cream cake.
Food Network’s Father’s Day-inspired meals continue on Sunday morning. Check out Daphne Brogdon’s new recipes like her “Dad-hattan” cocktail to toast her husband, Mark. Next, join Damaris Phillips for a brunch sparked by her grandfather’s sweet tooth, where she whips up Cinnamon Roll Biscuits with Sweet Tea Caramel and Five-Cup Ambrosia. On Sunday night, put your game face on (and grab Dad too) to get ready for three hours of back-to-back competition. Watch as four dads race down the grocery aisles on Triple G, and then stay tuned to see Food Network Star finalists tasked with making tiny and trendy food creations. Plus, you won’t want to miss the all-new sabotages on Cutthroat Kitchen.
There was no escaping smoky flavors on tonight’s episode of Chopped, as each basket contained barbecue-themed ingredients. That was no problem for judges Amanda Freitag, Marc Murphy and Maneet Chauhan as they dug into the entree basket after the competitors left the set. On an all-new Chopped After Hours, they took on some classic ‘cue ingredients: North Carolina BBQ sauce, avocado, rainbow chard and spareribs.
“The other barbecue sauce, you’re kind of stuck going down one road,” Marc says. “Here you can go maybe more on the Asian side or probably maybe Indian direction.” Everyone else agrees that they are happy about the choice of sauce. Maneet ends up going in a completely different direction, trying her hand at making a Brazilian stew called feijoada. It includes rice, which she decides to make in the microwave. Ted thinks it’s a great time-saver, saying “I don’t know why more people don’t do that!”
Chopped Grill Masters and Chopped Teen Tournament are back for second seasons on Food Network. First off starting July 14 at 10|9c, Tuesday nights are getting fired up with Chopped Grill Masters. There’s a $50,000 grand prize on the line as 16 chefs/grilling pros head out of the kitchen to compete in the great outdoors, working with mystery baskets that put their grilling and barbecue skills to the test. Judges Scott Conant, Alex Guarnaschelli and Chris Santos, with special guest judges Amy Mills and Tim Love, will decide the fate of each competitor in the five-part tournament. Once the dust clears, there will be only one Grill Masters Chopped Champion.
Though the meaning of barbecue varies from region to region and even from state to state, there’s no denying that all things meaty, saucy and grilled are some of the best bites of the season. In celebration of the over-the-top eats featured on last night’s episode of Guilty Pleasures, Food Network asked you, the fans, to tell us about your top plates of barbecue. And in true superfan fashion, you delivered in droves, not just commenting but also showing photos of piled-high plates of sticky ribs, grill-marked chicken and everything in between. When it comes to true ‘cue, there’s no denying you all know how to indulge. Keep scrolling below to see more of FN Dish’s favorite selections.
If there’s one food Americans seem to love endlessly, it’s a burger. On last night’s premiere of Top 5 Restaurants, Food Network narrowed the search for the country’s best burgers. Hosts Sunny Anderson and Geoffrey Zakarian brought the burgers to you in a countdown while taking a behind-the-scenes look at the restaurants — and what exactly made their burgers big, juicy and delicious enough to top the list.
Michael Symon’s taking viewers on a road trip to find the best burgers, brews and barbecue in the nation. Premiering Friday, July 17 at 10:30|9:30c, Burgers, Brew & ‘Que has Michael eating his way through Cleveland, Nashville and New York City; he’s on the lookout for mouthwatering burgers, cold brews and slowly smoked, fall-off-the-bone barbecue, stopping by a number of all-American spots to get his fixins.
In a Cutthroat Kitchen episode where the name of the game was The Best of the Worst, in which Alton Brown was to unleash a flurry of the most-diabolical sabotages ever created, it was expected that chefs would fall to these downright evilicious — and hilarious — challenges. While that was indeed the case a few times tonight, in Round 1 a chef stumbled not entirely because he’d been sabotaged. In fact, it was due to his own poor shopping that he faced an early elimination.
The task was to cook an all-American breakfast, and as Alton explained, “Chef Joe came out of the pantry without eggs and without meat.” For judge Jet Tila, who learned of this misstep on the host’s After-Show, the question was simply, “What was he thinking?” Both he and Alton agreed that in this case, it wasn’t the challenges that took the chef down, as they said in tandem, “He sabotaged himself.” And Jet noted of Chef Joe’s decision, “If you’re going to call something French toast and not have an egg custard, you’re done in my book.”