Barbecue University with Steven Raichlen; #410; Tailgate Warriors SD

This type Barbecue University with Steven Wright Klym and attended you know better a get tailgate complete with grilled sausage Pelagia and Deford's. Eating. The grilled cheese sandwiches out of the fire and. BBQ. Buffalo wings toast with butter beer and hot sauce. As the professor takes tailgating to a whole new level. From the historic Greenbrier resort to smoke in the Allegheny mountains of West Virginia. It's Barbecue University with speeds of like lamb. Barbecue University with Steven Wright. Brought to you by Weber making backyard Heroes since 1952. You can visit us at Weber dot com food for 200 recipes grilling tips and more by

Dural flame and real hardwood charcoal. It's made from renewable all natural hardwood with no cold fillers or chemical additives during flame hardwood charcoal proud sponsor of Barbecue University by. Crisco brings you simple measures with a measuring cap. And clean Boystown. It's an innovative twist on nutrition. Start something good with Crisco and white barbeques galore barbeques galore America's barbecue and grill superstore where you'll find everything you need for a barbecue. You can visit us online at BBQ dot com define the barbeques galore. There is you. Today. Tailgating with a college education. From. The. Hi I'm Steven Wright Glenn welcome to barbecue University. Today we're tackling the tailgate.

You know Americans love to tailgate and some of the rigs have gotten in ratably elaborate. We're grilling onto charcoal grills today. I don't want to show you how to make an Italian-American tailgate classic sausage peppers polenta and onions of course on the grill. Now I've set up this twenty two and a half inch kettle grill for indirect grilling. Amber filled metal side baskets and drip pan in the center but to maximize the grills performance I'm actually doing some direct grilling over the grills. Amber filled side baskets. Whenever you have a lot of things to cook on the grill for me I'll always start with the vegetables. They taste great at room temperature. You can see I'm grilling some red yellow and green bell peppers and these cool onion lollipops. The peppers are done you can see the skins are charred on all sides. And ditto for onion lollipops.

Let me show you the rest of the ingredients. All kinds of Italian sausage today mild Italian sausage and hot Italian sausage and one ingredient you may not be familiar with. This is polenta. Now traditionally polenta is a corn meal mush. You'd make it by boiling corn meal and water together and heavy stirring for about an hour. This is pre-made polenta. It comes in a tube and it's really convenient for grilling. So what you do is cut off the ends and cut the polenta into half inch slices. Now I know this may seem to some people like cheating but I actually prefer this form of polenta to the whole made because it's so firm and durable it will really hold up on the grill. So next step on the polenta brush each slice on both sides with extra virgin olive oil.

Seasoned it with salt and freshly ground black pepper then sprinkle with a little Finally grated parmesan cheese. Take the sausages Milo and spice and let me show you how to put all this on the grill. Now traditionally Italian sausage is cooked using the direct grilling method but I like to indirect grill the sausages. Adding some wood chips for woodsmoke those woodchips will give you an incredible smoky flavor. So like the italian sausage up on the grill. These will take about 30 to 40 minutes to smoke. One of the beauties of indirect grilling is you never have to turn the sausage. You'll notice I've left just about a quarter of an inch in between each sausage. That way the sausages will cook on all sides for that smoke flavor. Take a handful

of soaked oak chips. And toss them on the fire. And of course the reason you smoke the chips is so that they'll smolder not burn. Know they just give this a message here. You know there's another advantage to smoke roasting sausage in this manner and that is they come out incredibly moist when you direct grill sausage sometimes the casing split and you lose juices. These will be as plump and succulent as you could wish for. Take a look. You see the smoke. So now just place the lid on top. You want to orient the whole. So they are between the mounds of coals. So the smoke is pulled up over the over the sausages. OK. Now for the polenta this grill is set up for direct grilling and I've built a mini three zone fire that means coals in a double thick layer on one side single thick layer and the center. No coals on

this side. That's my safety zone. And even though this is a little grill we still practice the very rules of great direct grilling. Keep it hot. One Mississippi two Mississippi. Ouch. Keep it clean. Use a smaller drill brush here and keep it lubricated with a paper towel folded into a little pad dipped in oil and drawn across the grill. So let's grill off that plenty. There are many ways to prepare polenta. In some parts of northern Italy it actually is cooked on the grill. But you know how we feel about other cooking methods of barbecue University. We like to do everything even the points in the grill. Cooking time here is pretty

quick. Gets about four to six minutes per side. Remember the Pullens is actually fully cooked already. We're just trying to grill it to give it to all of those wonderful clean charred flavors. Give each round a polenta a quarter turn. To lay on that handsome crosshatch grill marks. Dan if the ones in the center are cooking a little more quickly than the ones on the outside take those around. You can see how this plant to stay firm and holds up on the ground. The polenta. Cooked for about four to six minutes per side just put on a little extra butter before you turn them. Give each cleanser a turn right. And they look great. Don't worry if they stick a little. A little stick it.

Is inevitable the charring and formalisation are delicious. And you can sprinkle a little bit more cheese on top and just melt right into that pot. OK. Let's go check on the sausage. Now. The Italian sausage are cooked and the way you know you squeeze it and you can see they're firm to the touch. OK. So we call these guys off our smoke roasted Italian sausage. See how the smoke has given these such a handsome patina. OK. And then we'll pull off the pull into. The. Sausage and polenta are a classic combination in Italy.

Don't worry about this stuff burnt onto the grill. If you just leave the grill great over the embers the stock going coolant will burn off by itself. OK so let me show you how to put all this together. Now on the peppers all you need to do is just scrape off this burnt part. And if you've got somebody on your tailgate team who's prone to burning food this is an excellent dish to give them as an assignment because the more you burn the peppers the sweeter and smokier they'll be then just make a cut in the pepper and scrape out the stem and seeds. Red peppers. Yellow peppers. The sausage just. Like that that smoky flavor is really amazing and very untraditional Italian sausage of course it's a pork sausage. It comes sweet with fennel seed or hot. Pepper spray.

Next we can put polenta. On the platter. And finally our onion Popsicle. I don't know how they say tailgate in Italian but here's how we do it. Q. You. Know. You've probably heard of Panini Italian grilled cheese sandwiches. They're all the rage. And here at barbequing University. Yup we took them on the grill. Now one of the most classic Panini's starts with ham amond taller cheese and priceless white sandwich bread. So to start spread one side of the bread with softened butter. And the other side with grainy mustard.

In place a couple of slices of lemon cheese on one side and a couple of slices of uto Italian raw cured him on the other and simply fold the painting over and you want to spread the outside with more softened butter. Now once you have the hang of a Panini you can make it with just about anything. So this is thinly sliced French bread and we'll place a couple of pieces of goat cheese on one side then strips fire roasted bell pepper. And thinly slivered basil

just close up the panini and this Panini gets brushed with extra virgin olive oil. Now let me show you the grills. Traditionally Panini are cooked on a Panini machine which looks something like a waffle iron. Be sure to brush your Panini with extra virgin olive oil. Then place them on the grill. And brush the tops of the panini. With oil. Now one of the things that makes a Panini a panini is that the sandwich is pressed as its grill so you can either use a drill press like

this. Here's another variation on a theme of drill press. And I'll put these other Panini our ham and cheese panini. On as well. Cooking time is really quick. It's about three to four minutes per side. Here's another variation this is a pot lid. There's a grill where. The idea is you want to press the bread in the bars of the grate. You can see that cheese is starting to melt and you can smell the toasted bread and up turn the panini over. It's like it's a little hotter there. So rotate those guys out. Don't these look incredible. And the word Panini comes from an Italian roll. It's called a Pennino. Uniform. These look great.

Now let me show you another way to make this cool tool is called a Panini grill and what you do is oil it with little spray oil and then you spread the face of the panini grill and just insert the sandwich this way then tighten up the ring. This gives you the same sort of pressing action. And for this Panini we're going extreme we're actually grilling directly over the coals and working over pretty hot fire it's a one two three Mississippi fire. What I would call moderately hot. It goes pretty quick. And look how beautifully that is toasted. When you take the penny out of the grill you'll see grill marks in reverse. So this Panini is grilled. Take it over to the cutting board and let me pull all my other. These. Look just great.

You can see the bread is Chris and cheese is melted. Here grilled goat cheese pepper Panini ham and cheese panini and when you pull this one out be sure and use a glove because that ring gets kind of hot. That looks kind of cool huh. Let's see how we did. Here. On the grill. Think of it as a grilled cheese sandwich on steroids. Tailgating isn't complete without some sort of Buffalo wing here at barbecue

University. We cook the wings on the grill. It starts with chicken wings and you cut off this first wing. There's not really much meat on that. Then cut the wing into two sections. And if you do this right you see sort of Magin if this is a V shape you just let your knife glide right through the joint. So if you do it right it's really very easy. Now step number two a wheat beer marinated wheat beer is a nutty flavored beer brewed entirely from we would just pour the beer over the wings. To cover the wings completely while the wings are marinating. Let me show you how to make the rub. That's a simple rub consisting of equal parts salt. Pepper paprika and

chili powder with a pinch of celery seed for spice. Mix the ingredients with your fingertips breaking up any lumps in the paprika. OK. So after the Wings have marinated for hours just lift them out of the beer and you see it helps to use a strainer for marinating then transfer the wings to another mixing bowl sprinkle with Rob. And toss the wings to coat on all sides with rub. Now the last step you've seen me do it before a spoonful of extra virgin olive oil. This helps walk the spices into the meat while the wings marinate. Let me show you how to set up the grill. We're working on a gas grill and I set it up for indirect grilling that means the outside burners on high and the

inside burners off. Now in order to generate some smoke flavor we can make a simple smoker tray and to do that to poke a few holes. In the bottom of an aluminum foil drip pan. Then fill the drip pan with woodchips and place it over another pan and add water to cover so the chips for about an hour. That way they'll smolder rather than catch fire. When you're ready to place the smoker tray on the grill just simply lift up and drain out the water. And the way you set up a gas grill the smoke. Is. Pull. Back.

And place this smoker tray under the grill grate generally in the back corner is the hottest part of the grill and you can put the grate. Back on top. All you need to do now is put the wings on. And as you put the wings on one first of all. Line them up neatly. Second of all you see I want the skin side up that way as the wings cook the melting fat will face the meat and keep the wings moist. Total cooking time will be about 30 to 40 minutes and you don't need to turn the wings remember in indirect grilling when you close that grill that it turns your grill into an outdoor smoker. There are endless variations on a theme of a buffalo wing for example you could use Jamaican jerk seasoning on the wings and make a way. You could use Cajun spices to make a new wing.

Or even Mediterranean herbs and wine to make a French style. But I want you to get here is the basic principle of how to indirect grill the way. I'll check back on these in about 20 minutes. Meanwhile let me show you how to make the blue cheese sauce. So now the blue cheese sauce. It starts with a cup of Manet's. And to this add three quarters of a cup of sour cream. Finally diced onion. Little salt and pepper and vinegar. And finally the blue cheese I'm using Roquefort cheese and the easiest way to puree it for the sauce simply to place it in a stranger and you see you just kind of force the Baluchis through the strainer. Blue cheese sauce has been a part of the buffalo wing tradition ever since the buffalo wing was invented at the Anchor Bar in 1960.

Now simply whisk these ingredients together. That's our sauce right. Let's check on the wings. The wings look perfect. And how do you tell when they're done. Well first of all you can just press them and they feel firm to the touch and you can actually even see some of these juices sizzling here. But if you want to make absolutely sure make cut in the thickest part of the wing and just check the meat next to the bone. It should have lost all traces of redness. So once the wings are ready. Transfer them to a bowl. Here comes the fun part. Douse the wings. With your favorite hot sauce like a crystal hot sauce from Louisiana. And this is called razzia. It's a hot sauce and tilings is sort of an exotic touch.

And finally. A little melted butter. And you can sprinkle the wings with chopped fresh cilantro. And just toss the wings to coat. This fiery buttery sauce. And if you're tailgating it just place the sauce right in the center of the bowl. But the wings. These are from Buffalo wings on the ground. That's it for this time. See you next time. Barbecue University with Stephen Flynn. The recipes from today's show and this season of BBQ are contained in Steven's award winning book BBQ USA the 700 plus page celebration of

regional American barbecue contains more than 425 fiery recipes. And now on DVD the best of barbecue University. Over three hours of the recipes and techniques that have made Steven one of the most trusted names in barbecue 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 Web site at BBQ Dodd and A-T. Barbecue University with Stephen Reich led brought to you by worker making backyard Heroes since 1952. You can visit us at Weber dot com for over 200 recipes grilling tips and more by Dural and 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. Crisco brings you simple measures with a measuring cap. And clean Boystown. It's an innovative twist on new start something good with Crisco and barbeques galore. Barbara good morning. America's barbecue and grill superstore where you find everything you need for a barbecue. You can visit us online at BBQ define the barbecues go to