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Showing 5,531 - 5540 of 6,159 results for barbecue
Cuban Roast Pork
Episode
| From:
Throwdown with Bobby Flay
When Roberto Guerra moved to Miami from Cuba, he found a city passionate about all things Cuban, especially the food. He helped his father start a successful catering company and together they developed an ingenious roasting vessel called La Caja China. Roberto has invited Food Network to participate in a big outdoor Cuban BBQ, where he’ll use La Caja China to cook his renowned Cuban Roast Pork. It’s marinated in a tangy mojo, and cooked till crispy on the outside and succulent on the inside. But Roberto has no idea that an uninvited guest – Bobby Flay -- is rolling into town with his own Caja China and a challenge to a Roast Pork Throwdown! At this party, the warm flavors of Cuba are spiced with heated competition. Whose pork will pack the biggest punch?
Entertaining: Steakhouse at Home
Episode
| From:
Guy's Ranch Kitchen
Restaurant fads come and go, but authentic and time-honored steakhouse classics are never out of style. Guy Fieri invites his chef friends to the ranch for an evening of entertaining and steakhouse favorites. Meat master Marc Murphy elevates a Grilled Skirt Steak with a Charred Pepper Salsa and reinvents a classic with his Grilled Escarole Caesar Salad. Michael Voltaggio updates beef with broccoli with his Dry-Aged Rib-Eye with Broccoli Chimichurri and Soy Mustard, served alongside Hibiscus Whiskey Sours. Eric Greenspan makes a Not-Classic Wedge Salad with Pickled Peppers, Olive Relish and Blue Cheese, paired with a succulent Butter-Basted Rib-Eye with Crispy Smashed Potatoes and Horseradish. And finally, Alex Guarnaschelli bucks convention with delectable Charred Double Cut Pork Chops with Brown Sugar BBQ Sauce and a decadent No-Bake Cheesecake for dessert.
World Championship Steak Cook-Off
Episode
| From:
Food Network Challenge
Food Network Challenge follows 43 grill teams from all over the southeast United States who have come to Magnolia, Ark., to prove that they have the chops to take top prize at the annual World Championship Steak Cook-off. $2500 is at stake, but it’s the bragging rights that competitors are really vying for. Each team wants to say they came, they grilled, and they cooked the number one rib eye around.
COMPETITORS:
Alcoa a.k.a Chicken Griddles David McWilliams – Team Leader Magnolia, Ark.
Bankcorp South a.k.a Steak Busters Mike Waters – Team Leader Magnolia, Ark.
Beech Creek Farms Hayden Franks – Team Leader Magnolia, Ark.
Farmer’s Bank and Trust a.k.a. Flame Broiled & Taste CO. Jeff White – Team Leader Magnolia, Ark.
The Taste of South Texas Barbeque Steven Clark – Team Leader Van Vleck, Texas
Judges:
Ed Hornyak Executive Performance Food Group Cabot, Ark.
Chuck Lange Executive Director Arkansas Sheriff’s Association North Little Rock, Ark.
Mark Pryor U.S. Senator, Arkansas Washington D.C.
Jeremy Reeves Sous Chef – Best Impressions Benton, Ark.
Garland "Buddy" Rich Welder Jefferson, Texas
Claude "Tubby" Smith Executive Vice President Arkansas Cattleman’s Association Little Rock, Ark.
Jack's Old South Meat Marinade
Recipe
| Courtesy of Jack's Old South BBQ and Grill
- Total Time:
- 10 minutes
The Gulf Coast of Mississippi
Episode
| From:
Beach Bites with Katie Lee
Katie Lee is on a mission to find the best beach food along the Gulf Coast of Mississippi. The Biloxi Bay Bridge connects historic beach town Biloxi to Ocean Springs, an artistic community that's becoming a hot spot for eclectic, diverse restaurants, and Katie finds that there's great food waiting to be discovered from one end of the bridge to the other. She starts with seafood gumbo made with crab straight out of the local waters, fishes for one of her meals, and samples some soul food that's not your typical beach cuisine. Down-home barbecue is a must-have for food lovers in the South, so Katie digs into the best ribs below the Mason-Dixon Line. Chicory coffee, homemade buttery biscuits and refreshing ice pops round out a perfect culinary tour of the Mississippi coast.
Flame On!
Episode
| From:
Food Paradise
We're firing up like an inferno and hitting a variety of dishes across the United States that have all the flame in their game! In Santa Monica, California, a burger joint is putting heat to their meat with a sauce made from guava and habanero peppers. A Charleston, South Carolina, barbecue pit turns low-and-slow brisket into a fiesta of flavors and a restaurant in Los Angeles torches everything they touch. There's a fire burning in a globe-trotting spot in Washington, DC, and a San Diego pizza joint makes waves with its wood-burning oven. We check out a spot in Nashville's red-hot restaurant scene and try a flaming dessert served in New York City. Finally, a San Diego restaurant flame-grills dreamy meats from their 22-ounce bone-in ribeye to their 14-ounce dry-aged pork chop.
BBQ Brisket and Ribs/Caramel Pecan Rolls
Episode
| From:
Calling All Cooks
Visit Leawood, KS, for a husband and wife's recipe for Baby Back Ribs and Brisket. Meet a man in Plainfield, IN, who carries on his Grandma's recipe for Caramel Pecan Rolls, which dates back to the Civil War.
