[0 - 3] Hey guys, this week we're going where no basics has gone before, the great outdoors
[3 - 8] I'm here in Nashville, Tennessee to take a look at America's real favorite pastime, grilling.
[8 - 11] We're teaming up with Ace Hardware to help you correct some
[11 - 18] common backyard blunders and serve up some more exciting fiery fare than the usual burgers and dogs. Let's get down to basics
[33 - 38] So let's start the day with some grilled beef and vegetable kebabs so we're gonna start by making a lemon rosemary
[39 - 42] marinade this recipe comes courtesy of America's Test Kitchen
[42 - 47] We're going to start by roughly chopping up a medium onion 2 tablespoons of chopped fresh rosemary
[47 - 53] then peeling and roughly chopping 6 medium garlic cloves. Just chop them up a little bit. We're gonna put everything in a food processor
[53 - 57] I'm also going to grate the zest from one lemon and add the juice from the lemon now
[57 - 61] We're going to add 1/3 of a cup of beef broth, plus 1/3 of a cup of vegetable oil, a few
[61 - 69] hefty pinches of kosher salt, a much less hefty pinch of white sugar, and many many twists of freshly ground black pepper
[69 - 73] Then 3 heaping squeezes of tomato paste or about 3 tablespoons
[73 - 78] We're now going to process this for about a minute until completely smooth, and there you go, marinade.
[78 - 80] Now it's time to get our beef and vegetables ready
[80 - 86] We're gonna start with either Chuck or sirloin tips that we're going to cut into relatively uniform sizes
[86 - 90] We want them to be about 2 inches by 2 inches the more uniform the better so they cook evenly.
[90 - 92] As for the vegetables we're going to break them down into
[93 - 100] Again, relatively evenly sized pieces. I'm going to halve this zucchini lengthwise and then cut it into 1-inch segments now
[100 - 103] There's a lot of tips and tricks about how to core your pepper
[103 - 106] But really the key is to cut the head off and rip its heart out
[107 - 111] Kali ma! And then we're just gonna cut the peppers into one to one and a half inch pieces
[111 - 118] Lastly, we've got a large red onion that we're going to cut in half, take out the core, cut into wedges and then cut each
[118 - 123] of those wedges into three or four pieces, so we've got nice 1 inch wide chunks of red onion
[123 - 128] and now it's time to marinate both the beef and the vegetables we're going to add most of the marinade maybe about
[128 - 132] 3/4 of it to the beef, mix it up good, make sure that every piece is covered in marinade
[132 - 137] and we're going to add the remaining mixture, probably about a half a cup's worth, to the vegetables. Give them a good toss
[138 - 143] cover both, let the beef marinate for 1 hour in the fridge and the vegetables marinate for 1 hour at room
[143 - 147] temperature. 1 hour later, and it's time to skewer. You probably know how to do this
[147 - 153] I don't think I need to instruct you, but all you really need to do is skewer the meat and press it tightly against one
[153 - 156] another. Make sure you don't *ow* *ow* get your finger and with the vegetables just
[156 - 161] alternate between each type of vegetables so you get a nice pleasing pattern going. Most people put both
[161 - 164] meat and the vegetables on the same skewer.
[164 - 170] This doesn't work, why not put meat on one skewer and vegetables on another, this way they can cook at their own desired rates?
[170 - 173] Alright, we're gonna bring our skewers over the grill open her up and
[174 - 176] hmm, how do I do this?
[176 - 182] *God, who?-* I'm Shannon, your local ace associate, and I'm here to help you get started with your grill. This particular
[182 - 184] grill is a Weber Genesis
[184 - 186] e-310 propane grill. All you need to do is turn the knobs in front of you
[187 - 191] to the light position, hit the igniter button and it'll start right up
[191 - 193] Also, you'll see with the three different knobs here
[193 - 196] You can heat sections of the grill to different temperatures for different foods?
[196 - 201] That's perfect because I need to cook the steak over high heat, and the vegetables over me *-Oh my god, woah*
[202 - 208] Nashville truly is a magical place. So first we're gonna let this grill preheat over high heat for 15 minutes
[208 - 212] Lid closed, get it hot. Now that our girls preheated
[212 - 216] I'm going to turn the left two burners down to medium and keep the right burner on hot
[216 - 220] And we're going to put the steak on the right side of the grill and the vegetables on the left
[220 - 225] We're gonna close the lid and let these cook for six minutes before flipping for the first time
[225 - 231] Then we're gonna close it back up, cook for an additional six minutes, for 12 minutes total before we check our meat's temperature
[231 - 233] I want to hit about 125
[233 - 239] I'm also going to take one of these kebabs off first and leave the other ones on for another couple minutes for anybody who wants
[239 - 240] them a little bit more well-done
[240 - 243] AKA, people who are wrong. And as for the vegetables
[243 - 248] we're gonna leave those on for an additional five to six minutes until they've got a really good char on them
[248 - 250] and they're nice and soft
[250 - 255] Actually, let's get all these skewers out on a tray. Nice. And there you go perfect kebabs. Easy, fast,
[257 - 262] Alright, so next up. We're going to make a grilled pork tenderloin, again courtesy of America's Test Kitchen
[262 - 266] We're making a piquillo pepper and manchego stuffed pork tenderloin
[266 - 269] Let's start by making our stuffing. Now making the stuffing is very simple,
[269 - 271] we just need to throw the following items into a food processor
[272 - 276] Two garlic cloves peeled and roughly chopped, one slice of hearty white bread, in this case
[276 - 278] We didn't have any white bread
[278 - 283] so a hot dog bun will do just fine. A whole jar of piquillo peppers patted dry, two ounces of manchego cheese
[283 - 287] chopped up, quarter cup of toasted pine nuts, a teaspoon of minced fresh
[287 - 293] thyme and a good sprinkle of smoked paprika. Go ahead and pulse that for five, six, seven, eight,
[294 - 297] nine times until a rough paste is formed. At this point
[297 - 299] we're going to season with salt and pepper
[299 - 306] Process a few more times until we've got a nice chunky stuffing. And now it's time to butterfly and stuff our pork tenderloins
[307 - 309] So to butterfly our pork tenderloin is very easy
[309 - 313] We're just going to place some cuts lengthwise along the side of the pork tenderloin
[313 - 318] until we've almost hit the other side and open it up like a book. Then we're going to cover
[318 - 324] both tenderloins and plastic wrap and we're just gonna pound one out. We want to pound them out to about a half inch thickness and
[324 - 326] so they're nice even rectangles, as best
[326 - 331] we can. Then once they're pounded out, we're gonna season them before stuffing them. Nice hefty
[331 - 337] sprinkles of kosher salt, many good twists of freshly ground black pepper and about four teaspoons of
[338 - 343] dark brown sugar that we're going to rub in the meat, make sure it's equally distributed.
[343 - 347] Now it's time to stuff with both our cheese and bread stuffing and some baby spinach
[347 - 348] We're gonna start by spreading
[348 - 354] half of the stuffing on each of the pork tenderloins on one end of the long side of the roast and topping that with some
[354 - 360] And then we're gonna roll the whole darn thing up and as is the case when doing a recipe for the first time, always have
[360 - 361] two, so you can mess one up
[361 - 367] and then do the second one correctly. Both of these we're going to tie closed with butcher's twine. Again
[367 - 372] we're going to do a terrible job on the first one and then a much better job on the second one. You don't really need
[372 - 373] to do the full truss
[373 - 375] You can just tie it off
[375 - 377] using a simple square knot every
[377 - 383] inch and a half to two inches or so, to make sure the whole thing stays closed and then trim the excess string to make
[383 - 386] sure that it's not hanging off and burning and there you go. Alright, so these guys are ready for the grill
[386 - 391] Let's take them over to the gas grill and *-Oh jeez* hey Andrew, since you're going to be temping these tenderloins
[391 - 396] Why don't you use the iGrill 3? Even though you scare the life out of me, you're awfully helpful
[396 - 402] Why thank you the iGrill 3 lets you monitor the temperature of your food to the iGrill app on your mobile device
[402 - 406] It's super easy to set up, all you have to do is pair it with your device via bluetooth,
[407 - 412] plug the probes into the thermometer and insert them into your food, set your desired temperature in the app
[412 - 417] and it will notify you when your food is ready. So this is perfect, so I can monitor the temperature of these roasts awesome *-Holy*
[417 - 422] *-Okay* now that Shannon has disappeared once again into the unknown
[422 - 427] It's time to get these tenderloins a' grilling. We need to make sure that the stuffing of these roasts hits
[427 - 430] 165 degrees because it is in contact with raw meat. This time
[430 - 433] we're going to use what's called an indirect heat source, meaning
[433 - 439] we're going to turn the right burner all the way to maximum and left two burners all the way to low and place the roasts
[439 - 443] over the left side of the grill, so once we close lid they're getting heated almost like in an oven
[443 - 445] but they're also getting grill marks
[445 - 450] We're gonna flip them about halfway through cooking, which should be about 30 minutes, or as soon as they register
[451 - 452] 165 degrees Fahrenheit
[452 - 457] internally, which we'll monitor on our phones because this is 2018. These guys are fresh off the grill
[457 - 461] so let's slice these babies up and there you have it two pork tenderloins
[461 - 466] One is beautiful on the outside but both are beautiful on the inside, just like all of you. So now
[466 - 471] we've got some beautiful sausages and chicken wings I feel like infusing some wood-fired flavors
[471 - 471] So let's take them over to the wood fire grill. This thing looks pretty easy. Let's just crank it on with *whoa*
[477 - 480] What the? What is this? "don't do that?"
[480 - 488] Is this Shannon? She about to appear behind me- *Oh my god* Shannon! You are haunting me with helpfulness. You're welcome Andrew
[488 - 491] I want to make sure you set up your Traeger Pro 22
[491 - 494] correctly. On first use you need to run the wood fire grill on high for
[494 - 499] 45 minutes to make sure you burn off all the oils that protect it from the elements while it's shipped to your way
[499 - 505] Grilling with a Traeger wood fire grill is easier than you think. Since it uses convection cooking instead of direct heat
[505 - 508] It's somewhere to cooking in an oven but provides a delicious smoky flavor
[508 - 515] You can grill smoke, roast, bake, braise and barbeque all on the same grill. It's pretty awesome to get cooking, you
[515 - 521] just fill the hopper with pellets, turn it on and select the setting you need. It's so easy to use. Also
[521 - 526] included with the Traeger are these digital probes that fit to the side of the unit so you can monitor the temperature of your food
[527 - 531] without having to open it and lose the beautiful smoke and heat building inside. Oh cool
[531 - 535] I can use these to monitor the temperature of my sausage. I'm going to- *oh my god* Okay,
[536 - 539] just remember Andy, It's all cheap special effects. Alright,
[539 - 544] so I'm going to arrange the chicken wings on the bottom half of the smoker and the sausage on the top rack
[544 - 550] I'm going to close it up and let the sausages go until they reach an internal temp of 165 Fahrenheit. For the chicken
[550 - 553] I'm going to leave them on for 30 minutes, flipping once. Right at the end
[553 - 556] I'm going to slather them with barbecue sauce and crank the heat up to high
[556 - 561] to get a nice barbecue crust. And there you have it, some simple chicken wings and sausages
[561 - 564] elevated to a new level with the help of smoke. A big
[564 - 568] thanks to Ace for providing the grills and helping make this episode happen
[568 - 570] We've got a lot of new exciting things in store for the channel
[570 - 576] and they would not be possible without great partners like Ace. Check me out next week on May 10th on Twitch, where I'm going to
[576 - 580] be live streaming these from Nashville. We'd love for you guys to join and cook along with me,
[580 - 584] we're gonna be doing a rare daytime livestream. Hope you guys enjoy. I'll see you next week