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Showing 5,911 - 5920 of 6,184 results for barbecue
Risotto Balls with Curry Mayo and Asian Aioli
Recipe
| Courtesy of Jason Apple|Don Letendre|Corey Simkin
- Total Time:
- 1 hour
Charleston
Episode
| From:
Hungry Detective
The Hungry Detective hits the streets of Charleston to investigate Low Country cuisine and the best off-the-beaten path BBQ. He begins his investigation by tracking down Jeff Allen, the food writer for the Charleston city paper. With Jeff as his informant, Chris learns about a locals-in-the-know restaurant way off the beaten path called Bowens Island. Here Chris uncovers roasted oysters served on a shovel, and a local concoction of shrimp, crabs, sausage and corn known as Frogmore Stew. Next, Chris shows us how to stake out the suburbs for good breakfast bargains as he heads to the Mount Pleasant suburb and the Charleston Café. Here he finds a family-run restaurant serving up delicious breakfasts with Southern twists like shrimp and grits and Southern Benedict, a variation on eggs Benedict made with fried green tomatoes. While still in Mount Pleasant, Chris discovers the Boulevard Diner, another hidden gem featuring unique appetizers such as fried pickles, crab cake sliders and a sundae made from chili, cheese and sour cream. Next, while sightseeing, Chris gets a hot tip from a local rickshaw driver about Fig, an upscale restaurant that encourages patrons on a budget to come in just for dessert. Fig’s specialty? Carolina Gold Rice Pudding. Finally, Chris shares a hot tip: look for archived articles online that appeared in the city’s weekly paper. Objective articles written by bona fide food writers are a better bet than the paid listings often found in the back of local papers. He refers back to an article about Charleston BBQ entitled "Chucktown ‘Q" written by Jeff Allen. This leads Chris to the One of a Kind Smokehouse, which uses pecan wood to smoke their meat.
The Working Man's Fillet
Recipe
| Courtesy of KC Masterpiece Barbecue & Grill
- Total Time:
- 30 minutes
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.
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?
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.
