Barbecue University with Steven Raichlen; #401 K1; Fire and Water

Just Barbecue University with Stephen Winkler misspeaking real to go with the fire charge Shipley seltzer. Grilled bacon wrapped trouble with the full blow chilli corn hedge. And see you're playing some and with a limited basic pesto. As the professor tackles the fish that. Get away. From the historic reef rather resort to the smoke of the Allegheny Mountains of. West Virginia. Beach barbecue. Diversity with. The. Like. Barbecue University with Steven Wright lead but. A broad appeal by Weber making backyard Heroes since 1952. You can visit us at Weber dot com for over 200 recipes grilling tips and more.

Bah you're a flaming real hardwood charcoal. It's made from renewable all natural hardwood with no cold fillers or chemical additives Dura flame hardwood charcoal sponsor a Barbecue University by. Chris co brings you simple measures with a measuring cap. And clean Boystown. It's an innovative twist on a new dress to start something with Chris Kyle and by barbeques galore barbeques galore. America's barbecue and grill superstore where you find everything you need for a barbecue. You can visit us online at BBQ galore dug up to find the barbecues galore and there is news. Today why are you going to kind of BBQ you. Welcome to Barbecue University. I'm Steven Wright and today it's all

about fish. Case in point this mesquite grilled tuna with fire charred tomato Jack Hoadley salsa. It starts with the tuna and this is a tuna lowing it's a sort of roast which we cut crosswise into one inch slices to make these beautiful tuna steaks. When you buy two and you want to buy a sushi grade tuna that means it's so fresh you can eat it on clams. Now the next step is to make the marinate. It's sort of a spice paste and it begins with finely chopped garlic and chopped fresh sea long throw. And salt or sea salt freshly ground black pepper and pound these ingredients to a paste in a mortar and pestle. Sure you could do this in a food processor but you actually do get a different flavor or

flavor when you use a mortar and pestle. I wish you could smell this the aroma is really pungent. Next work in the juice from one lime just kind of stir it in as you see here and a couple of tablespoons of extra virgin olive oil. That's a seasoning mixture. Pretty easy now. Spread this mixture. On top of your two mistakes on both sides let the fish marinate for about 30 minutes and to be food safe out here we actually are working on a baking sheet filled with ice under the fish. Meanwhile let me show you how to make the salsa. Now the salsa begins with traditional salsa ingredients fresh tomatoes onions cilantro. We also have the Chipotle a Chili's the Chipotle is a smoked dried

Halla Pena chili. What we do for the salsa is simply so the place to reconstitute them. If you don't have to put lace you can use chilies. Let me show you how to set up a fire. Now I've let my coals in a chimney starter we're using a natural lump charcoal and dump it out with holes to form what I call. A three zone fire and what the heck is a three zone fire that means you have a thick layer of coals in one side of the grill pressure center layer of coals in the center and then you leave one portion of the grill with no coals whatsoever so you have a hot zone for searing medium zone for cooking and a cool or safety zone where you can move the food if it starts to burn. This is a really cool and very traditional and very ancient Mexican grilling technique. You actually char the vegetables directly in the embers.

Don't put our Gerlach in the embers and finally just for the heck of it will do a pub Llano chili. The idea here is we're going to use the intense searing heat of the charcoal to blister the skins of the vegetables. This gives you a really deep profound smoky charred flavor that will give you an unforgettable salsa. And obviously when the tomato skins are charred and blistered you want to take them off first. Be sure you don't have a piece of charcoal at hearing to the tomato. And see the cooking time is pretty quick. It's really just just about a half minute. Her side. The idea here is you don't really want to cook the vegetables through what just want to char the exterior. So let me show you how to put the salsa together.

We chop the fire charred tomatoes and two that will add some chopped Chipotle HLA. Our fire charred onions garlic chopped fresh seed on throw and lime juice mix these ingredients together and that's all there is to it on the salsa machine how to grill the fish. We pre heated the grill we have a good one Mississippi two Mississippi Ouch fire that's a good hot fire. Last step. Open the trap door on this grill and take a handful of soaked mesquite chips now this will create a wonderful smoky flavor Voc. out of the southwest.

And the reason we took the chips prevents them from catching fire the idea is we want chips to smolder and release the smoke not burn. We've got plenty of mesquite smoke coming so just put the tuna steak well on the grill. And this is just like cooking a beef steak. So after a minute or so give each tuna steak a quarter turn. To lay on that. Cross head to bro much of the sticking is absolutely not an issue. When it comes time to turn the fish. Told this over. It's a little hotter in the back of the grill than the front so if I rotate the guys from the

front row to the back we'll have a wind up with even poking. So let's flip these over. See beautiful. Crosshatch grill marks. The same this guy. Don't be afraid to use your hands from. The two mistakes are gently yielding so. Take those up. And next let me show you how to put this together.

So here are our mesquite grilled tuna steaks and you can just put a little salsa. Cup with each day. When. They go over to. Play. Then we cut into it. And see this is just perfect. In the center. Let me show you another way to serve these. Tuna States and that is cut the steak. Into slices. And place a few slices on a tortilla. Nice. Size. John Breaux. He's. A freshman I'm sure. It's two mistakes.

Q You. Hear a Barbecue University we don't have to go very far to get fresh fish. We're at the Howard's Creek Lodge in the background you can see Howard's Creek. Let's go check in on the Greenbrier fishing master James cruise. Hey James. They biting below thinking. And. So once we land one of these trout we're going to prepare bacon grilled trout with a mano chili Horn had. A nice work James. She's a beauty. I said Well James caught me three beautiful trout and they come from West Virginia of course but the stuffing is pure Southwest. Now what we did earlier is a fire roast pub Llano chilies and corn and scallions and they're going to be the basis of our public. No corn hash. So it starts with a couple of years of corn fire charred

fire charred pub Llano Shelley's fire charred scallions chopped fresh some months ago. Minced fresh garlic and toasted pine nuts. Finally a squirt of fresh lime juice and extra virgin olive oil and simply mix these ingredients together to make our hash. Let me get the fish ready. So open the fish up. It gets seasoned inside and out with salt and amusing Corsi salt freshly ground black pepper and then we can stuff the cavity of the trout with this pub Llano corn hash. Then lay the fish on top of the bacon.

But the more salt a little more pepper and lay another strip of bacon on top. The last step is to tie the fish shut and I use an interesting knot here we loop over once. As you would for a regular knot and then just loop over a second time and pull the knot shut. This is actually a surgeon's knot and it locks the knot in place. You can then tie it off. Let me show you that again because this is a very useful not for any kind of grilling so you loop over once then come over a second time and you see the string to hold in place until you can get the degree of tension you want and then just tie off the top. A man with a set of kitchens years simply trim off the ends of the string. So I'm going to grill the trout in a basket without even using a grill grate and grilling baskets come in many sizes and shapes. This one for

example has four separate compartments. This is a flat grilling basket as you see here. The basket I'm going to use today is a grilling basket that's actually designed for fish that has three fish shapes So place the trout in the basket. And then we'll bring the basket over the fish. And the way you lock it down as you pull this ring over the metal tab like that. Let me show you the fire. So we've set this fire up in what I call a three zone fire that is coals mounted more thickly on one end more thinly in the center. No coals on the other side that way if we get a fire flare up from the bit. Dripping bacon fat. We can move the fish to the safety zone and actually toss a couple of hickory logs on the fire that'll give us an incredible flavor. And this is really all there is to it. The cooking time will be about 10 to

12 minutes per side. And the beauty of working in a fish basket is that you turn the basket not the fish. And you see if you get a little flare up here from the dripping bacon press to simply move the fish off let the flare up die down and you can come back over. Just like fishing this requires patience. Now this is direct grilling of course but thanks to the Hickory chunks you're really going to get a pronounced smoky flavor. Hey James you wanna come join me. Sure. How you doing. Oh right so we have rainbow trout here. Yes. One of a kind of trout do we have a drink. Right now we have brown trout brook trout and I would bring the Golden Corral golden dress. So you're so good not only could I have asked you for three trout but I could have asked you for specific species right. A pool. OK one try end of this tour.

Oh right so I just grabbed that that basket and then you want to hold it up. And sort of right up above the fire now. If you have a conventional grill or gas really just made the best. Right. Time with the grill. And how do you know when this is cooked to show you. So one test as you can see that the that this skin is starting to split. And then if you press the meat it sort of breaks in the nice clean slate. That's what I call the the press test and then if you wanted to cheat you could just sort of. Make a little test there. And then you'd be in business and tell you what I think we're all set. Bring the fish over here. OK. Now. Most important thing. Is when you pull off. This ring just be careful because be very hot. Write. Them a lift the basket. Again. Very hot so you can. Take a trout out. Put a.

Plate. Here. Our beautiful fish. Don't forget. And move the string. Finally just good a little bit more of that corn had on top. Of that not the most delicious I have about one in me for a taste of that there yeah. You can dig and we're pretty informal here we just kind of go right in and. Take things here. How's that. Delicious. You cook. A little bit. A lot of people tell me they have problems grilling fish. Either it sticks to the grow rate or it falls apart and try and turn it. Well this sounds familiar listen up there's a really easy solution. Grill it on a plank.

Plank grilling originated in the Pacific Northwest and quite literally it involves a slab of wood. This is Cedar credibly aromatic flavor and one of the advantages of plant cooking in addition to making it easy to grill the fish is you get this unbelievable wood flavor planks come in the full length size for four people. You can also buy cedar planks for individual servings. Now when the fish. This is a whole side of salmon. It's been bone but you can just run your fingers over making sure you don't feel any if you do find a bone. Just grab it with the end of the end of your thumb on a knife and yank it out. And there's a very easy way to remove the skin. That is make a gentle cut at the tail end. And then just imagine you're pinching the skin between the cutting board and the knife. Next cut your fish crosswise

into portions that are about six to eight ounces. OK. Very good. So let me show you how to make the marinate. Now the marinate is a variation on pesto and it starts with a couple of cloves of minced garlic. The zest that's the oil rich outer rind of the lemon and fresh basil pound the ingredients together in a mortar and pestle then add salt and pepper. This will help make a paste. And finally work in a fresh lemon juice and extra virgin olive oil. What you wind up with is something that looks like this. And spoon the

marinade on top saving just a little bit to put on the fish. When you go to put it on the plank. All right so marinate is on the fish marinating time. About 30 minutes to one hour. And meanwhile we also want to soak the cedar planks in water soaking does two things that will keep them from burning on the grill and also helps release that seed every steam to flavor the fish. You see I'm just using a grill press metal press to keep the planks submerged. Now let me show you how to set up the grill. I have preheated the grill to high and I want to set it up now for classic indirect grilling. So what I'll do is turn the center burners off outside burners on high. The center burners off let me show you how to put the fish on the plank. So on our big plank we can arrange the four pieces of

fish like this. And on the individual planks I'd like to arrange the fish on the diagonal. We have a little bit of the reserve marinade so you can spoon that over the fish. This is a great dish to make in summer time when you can get beautiful fresh basil. Then last of all this is a finely graded Parmigiano-Reggiano cheese Parmesan cheese. Think of this is a sort of a deconstructed pesto. And last of all just to keep the fish moist. A pad of butter in the center of each.

Put the fish on the grill. And. The. Fish goes. On the unlit burner. The moment the plank goes on the grill you can start to smell these incredible cedar aromas what's happening is the heat of the grill is actually generating a cedar flavored smoke and the cooking time on this a be about 30 to 40 minutes for the big play. About 20 to 30 minutes each for these individual servings. These look really nice. I want to play kind of like having the Pacific Northwest in your backyard. Well it's been about half an hour and I am a happy man. So let's transfer the fish to the platter and to do that and

use a big flat head spatula just put this right on top. Of a bed of herbs and. Cedar scent is just amazing. And one question you know is can you reuse the cedar planks. And the answer is yeah once or twice I simply scrub them by hand after using But even after the plank is kind of burnt you can still use it because you can break it into pieces and use it for smoking next time you smoke fish. So the next time you want to grill fish that's absolutely fail proof. Get that cedar out of the closet and pour into the grill. That's it for this time. See you next time at Barbecue University with Steven Wright. The recipes from Today Show and this season of BBQ are contained in Stevens

award winning book BBQ USA the 700 plus page celebration of regional American barbecue contains more than four hundred twenty five fiery recipes. And now on DVD the best of Barbecue University over three hours of the recipes and techniques that have made Stephen one of the most trusted names in BBQ BBQ USA and best of BBQ you can be ordered online by credit card. To learn more about barbecuing and grilling you can visit us at our website add BBQ and 80. Barbecue University with Steven Reich lead. Brought to you by Weber making backyard Heroes since 1952. You can visit us at Weber dot com for over 200 recipes grilling tips and more. You're a flaming real hardwood charcoal. It's made from renewable all natural

hardwood with no coal fillers or chemical additives during flame hardwood charcoal proud sponsor of Barbecue University by. Chris Coe brings you simple measures with a measuring cap. And clean boyscout. It's an innovative twist on a new dress to start something good with Chris Kyle and by barbeques galore. Barbecues galore. America's barbecue and grilled superstore are where you find everything you need for a barbecue and. You can visit us online at BBQ galore dug up to find the barbeques galore there is you.