Primal Grill With Steven Raichlen; 202; In A Hurry

That's not real. Tonight a new perspective one pesto chicken under a brick that looks WAY cool and tastes even better. And coconut real pineapple harmonised want a screaming hot grill. Barbecue. The original fast food. I'm Steven Wright live from the beautiful us but a door resort in southern Arizona. It's time to grill primal grill. He's made possible by. Weber. Weber grills. You know America's backyard since 1952. And by for those with a taste for the outdoor Redwood Creek California wines are a complement to grilling recipes and the outdoor experience wine pairing tips recipes and more are available at Redwood Creek. And by Reynolds Wrap. Helping grillers outside and in the kitchen. Since 1947

Reynolds Wrap. And by working on books for parents kids cooks gardeners and the people they love. More information is available at workman dot com. It seems like just about everyone is in a hurry these days. But that's no reason not to fire up your grill cover the world barbecue trail and in many countries grilling was the

original fast food. Basil grilled tuna chicken under a brick coconut grilled pineapple. Today it's all about fast food primal grill style. The idea of grilling in a hurry may seem like an oxymoron. I mean after all you have to build the fire in a lot of barbecue involved with long slow smoking. Let's face it in this day and age where all stars are tied and I think everybody can use help in making the grilling process a little quicker and more streamlined. Lighting a gas grill is simple but there are three things you always want to keep in mind. 1 Have the grill lid open to start with the igniter burner and then turn on the other burners sequentially and 3. Even if you think your grill is lit hold your hand a few inches above the grate to make sure you can feel the heat so close the lid you want to create this grill screaming hot to sear the tuna. Let me show you how to make the marinate.

The marinate is a riff on Italian pesto. It starts with fresh basil leaves and chopped fresh garlic and lemon zest. The oil rich outer rind of the lemon the way you remove it is either with a paring knife or a vegetable peeler. Just take it off and a thin strip. This has all the oils the rich Lemon oils great flavor fresh lemon juice and finally coarse sea salt and freshly ground black pepper. Now puree these ingredients to a smooth paste adding about a cup of extra virgin olive oil. For the basil lemon garlic marinate over the tuna.

Turning the pieces with tongs to cut both sides. And you can just spoon any excess marinate over the top. The idea is to cover the tuna with marinate completely. Marinating time is quick about 15 to 20 minutes with the basil grilled tuna will serve a simple salad. So the salad starts with baby to it add these miniature yellow pear tomatoes and chopped red onion. Freshly squeezed lemon juice. And I like to squeeze it through my

fingers so you can catch any seeds. And extra virgin olive oil. And finally coarse sea salt. And freshly ground black pepper. You want to assemble the salad but don't toss it til the last minute so it won't. Well OK let's set up the grill. And as always are three steps to great grilling. Keep it hot. Keep it clean with a stiff wire brush and keep it lubricated with a folded paper towel. Dipped in oil and drawn across the bars of the grate oiling is very important when you're grilling seafood

which tends to stick to its size. So arrange the tuna pieces running on the diagonal to the bars of the grill grate. And if you have a little extra marinate you can spoon it right on top. Grilling time is quick about three minutes for side. After a minute and a half of grilling give each fish steak a quarter turn to lay on that handsome cross hatch of drama and just feed up the grilling time. Close the lid. Once the tuna steaks are cooked on one side I simply turn

them over. Notice if you oil the growth rate well you get no sticking. And I like to serve my tuna fairly rare in the center so use the Pope test you can see it's pretty yielding. That's rare tuna. Once the tuna is ready simply transfer it to a plate or platter. And if you convert the grilled meat eater it clean in a few minutes once you burn off the extra marinate. Then finally toss your love. And tomato salad. So there you have it Basil grilled tuna with a ruler and yellow tomato

salad. Let's see if it tastes as good as it looks now. Nice and rare in the center. That's just how I like it. Nice really get the basil flavor. Basil grilled tuna. It's a fish steak in a hurry. Grilling meats underway seems to be one of those idea that occurred on Planet BBQ in several places at once. For example in Italy there is a dish called chicken grilled literally under a brick in Mexico they have for your chicken grilled under St.. And in both cases what you do is you place a heavy weight on top of the bird on the grill. What this

does is it compacts the meat keeps it from drying out and gives it kind of a crusty consistency. Here's another dish of Italian inspiration and it too can be grilled in a hurry. It's called polo on a chicken under a brick and it uses an unconventional grilling accessory to solve an age old problem. How do you cook chicken without drying it out on the grill. Step number one season the chicken. Start by sprinkling it on both sides with coarse sea salt. While I'm at it will season some thinly sliced yellow squash and zucchini. Exactly the same way next. Freshly ground black pepper. And what I like to do is grind the peppercorns and a coffee mill once a week. So you don't have to fuss with a peppercorn grinder. Next hot pepper

flakes. Finally chop fresh garlic then chopped fresh rosemary. What a great fragrance. Next drizzle the breasts with extra virgin olive oil. And a squeeze of fresh lemon juice. And you'll need to turn the breasts over and season them the same way. So what's so important about coarse sea salt. Well unlike table salt the crystals actually stay intact during cooking so you get these crunchy little bursts of

salty flavor which are really delicious. And squeeze the lemon through your fingers to get the seat. For us we need to do the same thing on the other side with the zucchini and yellow squash. Next let me show you the sauce. The sauce is a grilled tomato Vinogradov and I put a couple of plum tomatoes on the grill. The idea is just to char the Skins a little bit. As you see here and what you want to do is sort of peel off the skin and cut out this little stem and. And rough chop each tomato.

And don't worry if you leave a few little bits of black in the tomatoes they'll add extra flavor. Discard the skins. Transfer the grilled tomatoes to a bowl and I also have a couple of grilled shells. And you can cut those into quarters. Let me show you the vinaigrette. I. Simply place the grilled tomatoes and shallots in a blender then add red wine vinegar. Salt. Freshly ground black pepper. Finally chopped parsley. And extra virgin olive oil have been aggress have long been used to dress

salads. It was the young turks of French nouvelle cuisine who decided to serve this simple sauce as a condiment for grilled meats. And of course a grill masters most important tools are his taste buds. So be sure and check the vinegar really nice you get that charred tomato flavor. Now let me show you how to put the chicken on the grill. So I arranged the chicken pieces on the great running slightly on the diagonal to the bars of the grate. And here comes the cool part.

Place a brick on top of each chicken breast. Now the bread serves three purposes first brought compacts the meat which give you a crusty consistency that keeps it from drying out and it also gives you really killer grill marks. Meanwhile let's grill. There's a teeny and yellow squash. Arranged the strips of yellow squash on the grill running on the diagonal to the bars of the grove. Obviously you want to put the chicken on first. It will take a bit longer to cook than the zucchini cooking time on the chicken four to six minutes per side. Zucchini will be done roughly three to four minutes per side. Don't forget to give each chicken breast a quarter turn to lay on that and some crosshatch grill marks.

You probably noticed that I am obsessed with Roma. So it's been about four minutes. Turn the chicken breasts at this point you want to wear a glove because the bricks get pretty high. And check out that beautiful crosshatch grill marks. And don't forget to turn your zucchini and yellow squash. Well you know people ask me why do you bother to put the crosshatch in the bottom of the chicken press. Well I know. And you know let's be professional. OK well the chicken should be done you know. Another nice thing about this dish. It just looks so cool to cook chicken under a brick. So how do you know when the breasts are done. Well to test first so I like to use the poke test. They should feel firm to the touch or to be sure you can use an

instant read thermometer. Don't insert it through the chicken this way. Instead go through the end. That way you'll have the probe right in the center. You're looking for one hundred and sixty degrees. Wear it one fifty seven. Just about there. And last of all the grilled tomato Vinogradov. The rosemary and garlic aromas are incredible. And finally a lemon wedge for squeezing. Don't forget your zucchini. And it looks nice to alternate rows of grilled zucchini and yellow squash.

There you have it. Bono on the Tony grilled tomato then a gret and grilled zucchini and squash. So let's see how we did. One gorgeous chicken breast. A squeeze of fresh lemon juice a spoonful of sauce and the best part. Man that's as moist and tender as you could wish for chicken under a brick. It's Italian fast food at its best. We had coconut grilled bananas in Thailand I've had coconut grilled pineapple in Indonesia. It sort of makes me think of those wonderful grilled stalls on the street on a hot humid night in Southeast Asia. Sort of the primal

grilling experience of the Ori. No meal is complete without dessert even if you're in a hurry. Our next dish takes its inspiration from Thailand where fresh fruit is basted with coconut milk crusted with spice sugar and Carmel ised a screaming hot grill. I give you our grand finale coconut grilled pineapple. There are three things I love about this coconut grilled pineapple. First of all that it's so quick to make I mean literally. Preparation time grilling time. Five to 10 minutes. Second off. I love the way the richness of the coconut shell contrasts with the acidity of the pineapple. And third of all it sort of takes me back to Southeast Asia when selecting a pineapple. Look for a fruit with a golden rind. This is a sign of maximum

sweetness. You need to know about one other ingredient coconut. You know this is the heavy cream of the tropics. You can buy I can be sure and shake it up before using the next step is to make the spice sugar. Now this is called turban Otto sugar. It's a dark coarsely granulated sugar and to it at Brown cinnamon ground close and simply these and gradients together. And now the grill. This is called a Kamado cooker. It's also known as a ceramic grill and actually this was invented in the Orient. It consists of a thick ceramic cooking chamber which holds the heat beautifully. And then it's a very large vent at the bottom and a large band at the top which enables you to go from a very low temperature to a very high temperature and a short amount of time. Now we have three steps montra keep it hot one

Mississippi two Mississippi Ouch. Keep it clean brushing the grate with a stiff wire brush and keep it lubricated with a folded paper towel dipped in oil and drawn across the bars of the grate. Let me show you how to put this together. Watch closely it's so quick. If you blink you'll miss it. Step number one brush each pineapple on both sides with coconut milk. Step number two bring the pineapple and spice sugar to grill side. Now dip each pineapple slice. In the spice sugar on both sides and place it on your screaming hot grill. And the hot fire will turn the sugar and coconut milk into caramel.

Give each pineapple ring a quarter turn. Once the pineapple rings our karma lies on the bottom. Turn them over. OK we have one last thing to do. I want to warm some rum to body temperature in a saucepan. And once the pineapple rings are karma lies on the other side. Transfer them to plates or a platter. So you're probably wondering why I have three pineapple rings on one play and two on the other. Well usually one of the Rings breaks during grilling so I always like to do an extra. And with the grilled fruit a scoop of

vanilla ice cream and fresh mint. Last of all our warm rum which I want to do is light it. And you can pour it over the pineapple. So there you have it. Coconut grilled pineapple. Oh man. I feel like I'm back in Bangkok. Basil grilled tuna chicken under a brick. And coconut grilled pineapple.

It's a barbecue in a hurry. Oh and to order copies of the tenth anniversary edition Barbecue Bible or how to grill each with step by step photos and answers to frequently asked grilling questions phone 1 800 8:07 3 6 1 5 4 4. Order online at primal grille dot org. A new DVD primal grill Vol. 2 containing a selection of favorite episodes from this current season plus extras is also available. For more information and recipes from this program you can visit our website at primal grill dot org. Rival grill was made possible by.

Weber. Weber grills. In America's backyard since 1952. Banned by those with a taste for the outdoor Redwood Creek California wines are a compliment to grilling recipes and the outdoor experience wine pairing tips recipes and more are available at Redwood Creek dot gone. And by Reynolds Wrap. Helping grillers outside hand in the kitchen. Since 1947 Reynolds Wrap. And baju work on the books for parents kids cooks gardeners and the people they love. More information is available at workman dot com. And it seems like just about everyone is in a hurry these grays. I mean

it seems like just about everybody is in a hurry these days. I'm sorry I said. It seems like just about everybody is in a hurry these days grilling was the original fast food chicken under a brick chicken under a brick. Yeah.