Tag: Grilling

Chefs’ Top BBQ Dishes to Make Before Summer’s End — Summer Soiree

by in Recipes, August 20th, 2015

Barbecued Pork RibsSummertime is almost over. You might have had big plans to get your grill goin’ all summer long — but did you end up fanning the flames as much as you’d hoped? We didn’t think so. If the summer got away from you, rest assured that there is still plenty of time to cook up some fiery barbecue greats before the colder weather sets in (gasp!). Check these smoky, top-rated barbecue recipes from Food Network chefs off your to-do list before summer’s end.

You’ll need to nibble on a rack of Trisha Yearwood’s Barbecued Pork Ribs (pictured above) before this summer thing is all said and done. Her tender ribs come slathered in homemade barbecue sauce, a zesty mix of ketchup, chili sauce, brown sugar and dry mustard.

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Tyler Florence Is On Hand as Grill Masters Attempt to Break 30-Hour Marathon Barbecue Record

by in Events, Food Network Chef, August 12th, 2015

Tyler FlorenceSure, you may consider yourself a grill master for flipping a few burgers this summer, or even learning how to achieve those sought-after crisscross grill marks on your steak. But have you ever grilled for more than a day straight? In New York City this week, a team of two die-hard grillers took on that very mission in the hopes of not only breaking the Guinness World Record for a team marathon barbecue at The Finest Grillathon, but also setting a new one.

Hosted by Ball Park Park’s Finest, with Food Network’s own Tyler Florence on hand, the event started late last night, on Tuesday, when Susie Bulloch, from Utah, and Drew Battistelli, from Tennessee, first took to their grilling stations to kick off their marathon cookout. They set off to grill for a whopping 38 hours, in downtown Manhattan’s Gansevoort Square, which will mean that they’ve firmly surpassed the old record of 30 hours. On the menu are, of course, what else but Ball Park Park’s Finest frankfurters, along with other hearty grilled favorites. From juicy pork shoulder to tender beef, there was no shortage of classic and creative takes on beloved summertime fare.

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Over the Top: 7 Extravagant Topping Ideas for Burgers & Hot Dogs

by in Recipes, August 11th, 2015

Let’s just come out and say it: Sometimes it feels good to be bad. And sometimes, chopped onions and a modestly portioned square of cheese leave a lot to be desired. Plus, a cookout is no time to be well-behaved. Next time you’re grilling, throw caution to the wind by piling your burgers and hot dogs high with these extravagant toppings. (Think cheddar + smoky bacon + crisp onion rings — all heaped on top of one patty with reckless abandon.)

The simplest way to take a burger to new heights… 
… is to top it with fries. Better yet, make them curly fries loaded with cheese. These Cheesy Fries (pictured at top) are the ultimate burger companion, but instead of serving them on the side, Food Network Kitchen piles them on top of juicy beef burgers, along with the classics, lettuce and ketchup. There’s no need to go any further than that; these crisp spuds doused in beer-cheese sauce are more than enough to sink your teeth into.

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7 Smart Ways to Use Up Leftover Buns

by in How-to, Recipes, July 23rd, 2015

Breaded Chicken CutletsIf your eyes were bigger than your stomach when you bought that economy-size bag of burger or hot dog buns, odds are you didn’t even make a dent, no matter how much of a blowout your backyard barbecue was. Now the fate of that not-so-empty bag is undoubtedly hovering dangerously near your trashcan. Have no fear. Instead of wasting buns simply because you’re out of hot dogs and hamburgers, rest assured that there are plenty of other ways you can put them to good use.

Transform Buns Into Breading

You better bet that leftover burger and hot dog buns can be transformed into crispy breadcrumbs. After drying the buns out in the microwave or oven and pulsing them into crumbs in a food processor, use them as breading for Food Network Kitchen’s crispy Breaded Chicken Cutlets.

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Layer by Meaty Layer: How to Build the Best Burger, According to Tim Love

by in In Season, Recipes, July 19th, 2015

Layer by Meaty Layer: How to Build the Best Burger, According to Tim LoveBun, meat and toppings — there are only a few key elements to a classic burger, but it’s crucial to make each a success when building this ultimate summertime favorite. No one knows meat quite like Chef Tim Love, a Texas-based restaurateur who’s recently partnered with Hellmann’s Mayonnaise as the brand launches its Squeeze bottle, and FN Dish checked in with him to get his takes on constructing the ins and outs of a tried-and-true burger. Read on below for what he had to say, then browse our best-ever burger recipes ideal for outdoor cookouts.

The Bun: What’s your favorite kind?
Tim Love: Potato bun. Keep it classic.

The Meat: What’s your favorite ratio, and how should it be cooked?
TL: I like a 50/50 blend of prime tenderloin and prime brisket, but grilling meats to the perfect temperature can be tricky. Try using a meat thermometer and look for 130 to 135 degrees if you’re going for medium rare. That’s how I like mine done.

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The Secret to Kid-Friendly Meat? Easy Marinades — Get the Recipes

by in Family, Recipes, July 18th, 2015

The Secret to Kid-Friendly Meat? Easy Marinades — Get the RecipesWhen it comes to cooking with small kids underfoot, I’m always looking for dinner ideas with that magical combination of flexibility, simplicity, big flavors and tender meat. Our kids are 1, 3, 4 and 6, and the whole crew has varying amounts of teeth at any given time, so tender meat is a must. Plus, it’s delicious — no matter what age you are.

So I rely on two delicious marinades that I know by heart to put on anything from flank steak to chicken strips to roasted whole chickens. One is a tangy blend of lime and cumin; the other is lemon and garlic. Even though they’re both citrus-based, they’re full of totally different flavors. Our kids LOVE them, and, as a bonus, you can double any batch of marinade and throw a second dinner in the freezer while you’re making the first. The meat will just keep soaking up more flavor while it thaws later on.

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Ice Pops All Day

by in Recipes, July 14th, 2015

In this swampy midsummer heat, my favorite breakfast (oatmeal) becomes entirely unappealing. Even a smoothie blended to go becomes lukewarm in minutes. So why not enjoy frozen treats at every meal, including breakfast? Food Network Kitchen came up with genius ice pop recipes for on-the-go morning meals that’ll cool you off and fuel you up for the day. Plus, swap a frosty pop for your green juice, favorite cocktail or after-dinner treat. Read more

Don’t Make These Burger Mistakes (But If You Do, Here’s How to Fix Them)

by in In Season, Recipes, July 9th, 2015

Don't Make These Burger Mistakes (But If You Do, Here's How to Fix Them)The sun is shining, the grill is hot and you’re looking forward to a meal of juicy meat. Fast-forward 30 minutes and you’re face to face with a dry, overcooked hunk of steak or a tough chicken tender. What went wrong? Getting the grilling game right can be tricky. When it comes to grilling burgers, meat master and Texas restaurateur Chef Tim Love recently told FN Dish, “There are actually two common mistakes I see often, which are a shame, so listen up!” He shared his take on those two problems, plus offered ways for avoiding them next time.

1. Flip Burgers Once and Only Once: Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium and 5 for well-done.

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How to Master Meat: Chef Tim Love’s Tips and Advice for a Scorching July 4th Cookout

by in In Season, Recipes, July 2nd, 2015

Tim LoveWhen it comes to manning the grill, Tim Love, a longtime chef and restaurateur, is all business. This born-and-bred Texan is known for his expert preparation of meat, fusing together classic Western flavors with modern ingredients and flavors. On the all-new summertime tournament Chopped Grill Masters (premiering July 14 at 10|9c), Love will takes his place among the roster of esteemed Chopped judges as a master of meat as he oversee the 16 grilling professionals who are trying to wow the panel with worthy barbecue fare.

Just in time for this weekend’s 4th of July party, FN Dish caught up with Tim, who’s also teamed up with Hellmann’s Mayonnaise, which is celebrating a brand-new squeeze bottle, for his take on how to win the holiday cookout scene. From make-ahead favorites to his all-time favorite meat to grill, read on below to hear from Tim in an exclusive interview.

Come grilling season, which dish are you most looking forward to making every year? What do you crave most?
Tim Love: Nothing says summer like kebabs on the grill. There is just something about cubes of beef and veggies stuck on a stick over a flaming grill that makes me giddy. My go-to is Rosemary Steak Kebabs, because you can use the rosemary branches for skewers so it adds to the flavor.

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Summer Cooking (and Eating), Alex Guarnaschelli Style

by in Food Network Chef, In Season, July 1st, 2015

Alex GuarnaschelliThe beauty of summertime eats and drinks is that it all comes down to simple, fresh fare, which just so happens to pair well with long days outside and the warm temperatures of the season. Recently FN Dish caught up with Alex Guarnaschelli at one such alfresco feast, where she was celebrating the launch of her partnership with Woodbridge by Robert Mondavi to create a line of cookout-ready wine-infused barbecue sauces (you can buy them here). From her picks for seasonal entertaining to the secret to make-ahead appetizers, she shared her top ideas for summertime cooking, plus dished on what she piles on top of her ultimate burger. Read on below to hear what she had to say in an exclusive interview.

What’s your favorite way to entertain during the summer?
Alex Guarnaschelli: For a barbecue or a cookout — from Memorial Day through Labor Day and maybe even into October — I’m really big into the outdoor stuff. Because chefs are always locked indoors, we really appreciate those spring and summer months. I like to go nuts, and I think the best way to do that is to prepare a lot of stuff in advance. I definitely load my fridge door with a few salad dressings, vinaigrettes, sauces, the Woodbridge Wine ‘Cue sauce. I might take that Woodbridge Wine ‘Cue sauce and take it in a direction — I’ll add a big dose of fresh ginger, put it on shrimp. I’ll take that barbecue sauce and I’ll add a huge hit of chili powder and I’ll put it on a pork shoulder. You know, I might just take the personality of it and pull it. Because it’s got that wine flavor, those tannins. It’s almost like a dry barbecue sauce, like in the good sense, like a dry wine. I think that having all that stuff done in advance, for me, is huge. So when you talk about how charming it is, the butterflies and the unicorns and the rainbows, for me, it’s great when I have company over and I’m outdoors and I’ve lit the little tiki lamps and the food is out and people are drinking and we’re laughing and I’m not going back in the kitchen.

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