Grilling | Basics with Babish

Same category Entertainment (113560):
Popular videos:
This week on Basics, I partnered with ACE Hardware to take a look at America's real favorite pastime: grilling. I'll show you how to make fiery fare that is more exciting than the usual burgers and dogs.
Join me May 10th on Twitch for the special daytime livesteam of these recipes. More info will be posted on my Twitch page:
Grocery List:
For the kebabs:
1 medium onion
6 medium garlic cloves
Finely grated zest from 1 lemon
2 Tbsp chopped fresh rosemary
1/3 cup beef broth
1/3 cup vegetable oil
3 Tbsp tomato paste
2 tsp table salt
1 1/2 tsp sugar
3/4 tsp black pepper
2 lbs sirloin steak tips, cut into 2-inch chunks
1 large zucchini
1 large red bell pepper
1 large green bell pepper
1 large red onion
For the stuffed pork tenderloin
4 tsp dark brown sugar
2 1/4 tsp kosher salt
1 1/4 tsp pepper
2 (1 1/2 lb) pork tenderloins
1 cup baby spinach
2 Tbsp olive oil
1 slice hearty white sandwich bread
3/4 cup piquillo peppers
2 ounces Manchego cheese
1/4 cup toasted pine nuts
2 garlic cloves
1 tsp fresh thyme
1/2 tsp smoked paprika
For the sausages:
Whatever raw sausages you have available at your grocery store or local butcher
For the chicken wings
12-18 chicken wings
2 cups BBQ sauce (your favorite brand or homemade)
Special equipment:
Food processor or blender
Skewers for meat and veggie kebabs
Butcher's twine
Meat thermometer
Grill tools (spatula, tongs, etc)
Grill and/or wood-fired grill or smoker
"Wash Out" Broke for Free
My first cookbook, Eat What You Watch, is available now in stores and online!
Barnes & Noble:
Theme song: "Stay Tuned" by Wuh Oh
Binging With Babish Website:
Basics With Babish Website:
Tags:  babbish  bwb  grilling  grilling  |  basics  with  babish 

Number of Views: 1,060,326
Number of Likes: 32,245
Category: Entertainment
Caption: Hey guys this week we're going where no . basics has gone before the great . outdoors i'm here in nashville tennessee . to take a look at america's real . favorite pastime grilling we're teaming. up with hayes hardware to help you . correct some common backyard blunders. and serve up some more exciting fiery . fare than the usual burgers and dogs . let's get down to basics . [music]. alright guess so let's start the day . with some grilled beef and vegetable. kebabs so we're gonna start by making a . lemon rosemary marinade this recipe. comes courtesy of america's test kitchen . we're going to start by roughly chopping . up a medium onion 2 tablespoons of . chopped fresh rosemary then peeling and . roughly chopping 6 medium garlic cloves . just chop them up a little bit we're . gonna put everything in a food processor . i'm also going to grate the zest from . one lemon and add the juice from the . lemon now we're going to add 1/3 of a . cup of beef broth plus 1/3 of a cup of . vegetable oil a few hefty pinches of . kosher salt a much less hefty pinch of . white sugar and many many twists of . freshly ground black pepper . then 3 heaping squeezes of tomato paste . or about 3 tablespoons we're now going . to process this for about a minute until . completely smooth and there you go . marinade now it's time to get our beef . and vegetables ready we're gonna start . with either chuck or sirloin tips that . we're going to cut into relatively . uniform sizes we want them to be about 2 . inches by 2 inches the more uniform the . better so they cook evenly. as for the vegetables we're going to. break them down into again relatively . evenly sized pieces i'm going to have . this zucchini lengthwise and then cut it . into 1-inch segments now there's a lot . of tips and tricks about how to core . your pepper but really the key is to cut. the head off and rip its heart out kali . ma . and then we're just gonna cut the . peppers into one to one and a half inch . pieces lastly we've got a large red . onion that we're going to cut in half . take out the core cut into wedges and . then cut each of those wedges into three . or four pieces so we've got nice 1 inch . wide chunks of red onion and now it's . time to marinate both the beef and the . vegetables we're going to add most of. the marinade maybe about 3/4 of it to . the beef mix it up good make sure that . every piece is covered in marinade and . we're going to add the remaining mixture . probably about a half a cup swath to the . vegetables give them a good toss cover . both let the beef marinate for 1 hour in . the fridge and the vegetables marinate . for 1 hour at room temperature 1 hour . later and it's time to skewer you . probably know how to do this i don't . think i need to instruct you but all you . really need to do is skewer the meat and . press it tightly against one another . make sure you don't out out get your . finger and with the vegetables just . alternate between each type of . vegetables so you get a nice pleasing . pattern going most people put both . meat and the vegetables on the same . skewer this doesn't work why not put . meat on one skewer and vegetables on . another this way they can cook at their . own desired rates we're gonna bring our . skewers over the grill open her up and . hmm how do i do this god hi i'm shannon . your local ace associate and i'm here to . help you get started with your grill . this particular grill is a weber genesis . e-330 interview to the light position . hit the igniter button and it'll start . right up also you'll see with the three . different knobs here you can heat . sections of the grill to different . temperatures for different foods that's . perfect because i need to cook the steak . over high heat and the vegetables over . me oh my god well . nashville truly is a magical place so . first we're gonna let this grill preheat . over high heat for 15 minutes lid closed . get it hot now that our girls preheated . i'm going to turn the left two burners . down to medium and keep the right burner. on hot and we're going to put the steak . on the right side of the grill and the . vegetables on the left we're gonna close . the lid and let these cook for six . minutes before flipping for the first . time they're gonna close it back up cook . for an additional six minutes for 12 . minutes. total before we check our meats . temperature i want to hit about 125 i'm . also going to take one of these kebabs . off first and leave the other ones on . for another couple minutes for anybody . who wants them a little bit more . well-done okay people who are wrong and . as for the vegetables we're gonna leave. those on for an additional five to six . minutes until they've got a really good . char on them and they're nice and soft . all right so let's get all these skewers . out on a tray nice and there you go . perfect kebabs easy fast delicious . alright so next up we're going to make a . grilled pork tenderloin again courtesy . of america's test kitchen we're making a . piquillo pepper and manchego stuffed . pork tenderloin let's start by making . our stuffing now making the stuffing is . very simple we just need to throw the . following items into a food processor. two garlic cloves peeled and roughly . chopped one slice of hearty white bread . in this case we didn't have any white. bread so a hot dog bun will do just fine . a whole jar of piquillo peppers patted . dry two ounces of manchego cheese . chopped up quarter cup of toasted pine . nuts a teaspoon of minced fresh thyme . and a good sprinkle of smoked paprika go . ahead and pulse that for . five six seven eight nine times until a . rough paste is formed at this point . we're going to season with salt and . pepper. process a few more times until we've got . a nice chunky stuffing and now it's time . to butterfly and stuff our pork . tenderloins. so to butterfly our pork tenderloin is . very easy we're just going to place some . cuts lengthwise along the side of the . pork tenderloin until we've almost hit . the other side and opened it up like a . book then we're going to cover both . tenderloins and plastic wrap and we're . just gonna pound one out we want to . pound them out to about a half inch . thickness and so they're nice even . rectangles it's best we can then once . they're pounded out we're gonna season . them before stuffing them nice hefty . sprinkles of kosher salt many good . twists of freshly ground black pepper . and about four teaspoons of dark brown . sugar that we're going to rub in the . meat make sure it's equally distributed . now it's time to stuff with both our . cheese and bread stuffing and some baby . spinach we're gonna start by spreading . half of the stuffing on each of the pork . tenderloins on one end of the long side . of the roast and topping that with some . baby spinach and then we're gonna roll . the whole darn thing up and as is the . case when doing a recipe for the first . time always have to so you can mess one . up and then do the second one correctly . both of these we're going to tie closed. with butchers twine again we're going to . do a terrible job on the first one and . then a much better job on the second one . you don't really need to do the full . truss you can just tie it off . using a simple square knot every inch . and a half to two inches or so to make . sure the whole thing stays closed and . then trim the excess string to make sure . that it's not hanging off and burning . and there you go all right so these guys . are ready for the grill let's take them . over to the gas grill and know jeez hey . andrew since you're going to be temping . these tenderloins why don't you use the . i grill 3 even though you scare the life . out of me you're awfully helpful why . thank you. the i girl 3 lets you monitor the . temperature of your food to the igrow . app on your mobile device it's super . easy to set up all you have to do is . pair it with your device via bluetooth . plug the probes into the thermometer and . insert them into your food set your . desired temperature in the app and it . will notify you when your food is ready . so this is perfect so i can monitor the . temperature of these roasts awesome . we do you okay now that shannon has . disappeared once again into the unknown. it's time to get these tenderloins to . grilling we need to make sure that the . stuffing of these roasts hits 165 . degrees because it is in contact with . raw meat this time we're going to use . what's called an indirect heat source. meaning we're going to turn the right . burner all the way to maximum and left . two burners all the way to low and . placed the roasts over the left side of . the grill so once we close lid they're . getting heated almost like in an oven. but they're also getting grill marks . we're gonna flip them about halfway . through cooking which should be about 30 . minutes or as soon as they register 165 . degrees fahrenheit internally which. we'll monitor on our phones because this . is 2018 these guys are fresh off the . grill so let's slice these babies up and . there you have it two pork tenderloins . one is beautiful on the outside but both . are beautiful on the inside just like . all of you so now we've got some . beautiful sausages and chicken wings. i feel like infusing some wood-fired . flavors so let's take them over to the . wood fire grill this thing looks pretty . easy let's just crank it on with whoa . what the what is this don't do that . is this shannon she bets it appear . behind you all but god shannon you're . haunting me with helpfulness . you're welcome andrew i want to make . sure you set up your trigger pro 22 . correctly on first use you need to run . the wood fire grill on high for 45 . minutes to make sure you burn off all . the oils that protect it from the . elements while it's shipped to your way . grilling with a trigger wood fire grill. is easier than you think since it uses . convection cooking instead of direct. heat it's somewhere to cooking in an . oven but provides a delicious smoky . flavor you can grill smoked roast baked . braised and barbeque all on the same . grill it's pretty awesome to get cooking . you just fill the hopper with pellets . turn it on and select the setting you . need it's so easy to use also included . with the trigger are these digital . probes that fit to the side of the unit . so you can monitor the temperature of . your food without having to open it and . lose the beautiful smoke and heat. building inside oh cool i can use these . to monitor the temperature of my sausage . i'm going to oh my god okay . just remember andy it's all cheap . special effects all right so i'm going . to arrange the chicken wings on the . bottom half of the smoker and the. sausage on the top rack i'm going to . close it up and let the sausages go . until they reach an internal temp of 165 . fahrenheit for the chicken i'm going to . leave them on for 30 minutes flipping . once right at the end i'm going to . slather them with barbecue sauce and . crank the heat up to high to get a nice . barbecue crust and there you have it . some simple chicken wings and sausages . elevated to a new level with the help of . smoke a big thanks to ace for providing . the grills and helping make this episode. happen we've got a lot of new exciting . things in store for the channel and they . would not be possible without great . partners like ace check me out next week . on may 10th on twitch where i'm going to . be live streaming these from nashville . we'd love for you guys to join and cook . along with me we're gonna be doing a . rare daytime livestream hope you guys . enjoy i'll see you next week. .

You may also like: