How to make delicious Chimichurri
RECIPE:
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0:00 - intro
0:24 - choice of olive oil
1:23 - chimichurri
3:29 - BBQ salad
4:33 - creating churrasco
5:55 - grilling
7:05 - serving with chimichurri
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High-Protein Southwest Steak Bowl
Being health-conscious doesn’t mean you have to skimp on flavor! Follow along as Chef Michael shows you how to build a protein bowl full of different flavors and textures.
Start by marinating Certified Angus Beef skirt steak in a zesty mayonnaise mixture that doubles as a sauce. Rather than rice, try using quinoa as a base, when you want something with more protein and fiber. It’s got great texture, and soaks up any sauce that makes its way to the bottom of the bowl!
The secret to perfect kale is massaging it. By doing so, you’ll tenderize it and make it much easier to chew. You don’t even need to cook it!
Once your steak has marinated, you’ll throw it on the grill to amp up the smoky flavors. Grilling is a great way to develop flavor by creating a crust and cooking to the perfect desired doneness. The magical thing about grilling is that it’s a way to develop flavor, without having to use any extra fat!
To finish off the bowls, add some more toppings, and serve with extra sauce. Enjoy any time of year for a healthy meal full of flavor, color, and texture!
Full recipe:
INGREDIENTS:
1 1/2 pounds Certified Angus Beef ® skirt steak or flank steak
3 teaspoons kosher or sea salt, divided
1 teaspoon black pepper, divided
2 chipotle peppers in adobo, minced (about 2-tablespoons)
2 tablespoons mayonnaise
1 lime, juiced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup Greek yogurt
1/4 cup chopped fresh cilantro, divided
1 cup quinoa
1 bunch kale (about 4-cups) stems removed and roughly chopped
1 teaspoon olive oil
1 can black beans, rinsed and drained
1 cup frozen corn, thawed
2 tomatoes, diced
1/2 cup pepitas (roasted pumpkin seeds)
~~ If it's not CERTIFIED, it's not the best. ~~
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How to Make South of the Border Smoked Sweet Potato Salad Recipe Made on a Grilla Wood Pellet Grill
#potatosalad #grillagrills #pelletgrill
Full recipe:
South of the border sweet potato salad featuring a cilantro lime cream sauce that's out of this world. You get a little bit of sweet from sweet potatoes, you some tangy from the lime, it's got a whole bunch of funky flavors going on there, but it's not your traditional potato salad, because, well, I like to do things differently.
1/4 to 1/2 cup of cilantro, a cup and a half of Duke's mayonnaise, one whole avocado, 2 limes, 1/2 a teaspoon of chipotle powder, 1 teaspoon of cumin, and you want 1/2 a teaspoon of salt. And just blend it until it is just silky smooth. You want something that, you know, again, where it's going to be the sauce, the binder, for our sweet potato salad. Let's talk about our chunky ingredients. You need a clove of garlic. Mince 1 red onion diced, 3 ribs of celery chopped, 2 bell peppers cut into chunky pieces. You'll see that in the picture. 1 to 2 jalapenos. I don't know how much heat you guys like. Use 1. I like the little punch of heat in there.
You're going to char that on your grill the day before. Just get it nice and charred. And you're going to pull the skin off, seed it, chop it when you're ready to make your potato salad. Now you're caught up to where we're at right now. What you're going to do: take some good old trusty olive oil and you're just going to coat your sweet potatoes with your olive oil okay. Look, quite a bit on there, And then we're going to toss these and make a big mess because that's what I do. Grill is running about 275, 300 right now.
You're just going to cook these again until they char just a little bit and get soft. Okay you just go until they get some good color on them, get some good grill marks on there, and man they smell like sweet potato. I love the smell of good sweet potato. That's got our 3 pounds of sweet potatoes grilled and cut up.
This is all of our other ingredients: the chunky bell pepper, a little bit of jalapeno, we got the celery in there, we got some red onion, our cilantro lime cream sauce. You're going to add this and we're gonna put about half of what we made in there, mix it up, kind of see how far that dressing is going. You know, that all pretty color you put a top on this the sweetness of that sweet potato with the bell peppers the celery and everything in that crema, fantastic.
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GRILLA GRILLS...THE BEST PELLET GRILLS, SMOKERS & KAMADO GRILLS
Jungle direct pricing, great BBQ flavor, very easy to use. If you’re scouting for a pellet grill that gives you that authentic smoked taste, is built rock-solid, and offers high-quality versatile grilling without costing big bucks, you’ve come to the right place. And with free shipping on ON ANY ORDER OVER $49 to the lower 48 states, what could be better? Light ‘em up!
Open Flame: South Of The Border (2014-09-23)
This month's theme is Grilling Around the Globe: South of the Border. Guest chefs include Niel Zambrano of Inca Trail and La Brasa with his partner James Vu and Marc Dunham of the Francis Tuttle School of Culinary Arts.
How to Make Reverse Sear Tri-Tip Steak Recipe on the Silverbac Wood Pellet Grill - Grilla Grills
Instead of settling with pan-seared tri-tip steak, follow our great how-to on cooking a smoked tri-tip reverse sear steak. Even though this cut of beef is not that well known, it is a delicious cut that has outstanding flavor and texture. This will become your go-to tri-tip steak recipe. Full printable recipe:
#tritipsteak #grillagrills #reversesear
Transcript:
What do dad's really want for Father's Day? Let's be honest, has something to do with beef!
For the menu today, what we're going to do is a tri-tip, done reverse sear (like you would a big steak), and we're going to really focus on that reverse sear today and teach you how to do this, this process. I use the same seasoning that we use in our prime rib video, right, the herb crusted prime rib. We use 3/4 cup of Tone's rosemary garlic seasoning, four tablespoons of black pepper, 2 tablespoons of hazelnut coffee, 1 tablespoon onion powder, 2 tablespoons of kosher salt, 1 tablespoon of cumin, and 2 tablespoons of brown sugar. Coat these guys real good, put them in a zip top bag overnight in the refrigerator. When you take them out, they'll be ready to rock and roll. They'll be fantastic! Look at that, it's even like in the shape of the heart. If that doesn't say 'I love dad', nothing does.
Alright, let's get these guys on and get the first one in here. Already got our trusty Silverbac up to 220. We're going to smoke it for I don't know until it gets to about 100/110 degrees. Then, we're going to pull them off and rest them. And we're going to crank the Silverbac up to 500 and we're going to sear them. We're going to give those tri-tips just about a minute and a half/two minutes per side just for the sear.
Let's uh let's take a quick look at our tri-tips. They've got to be about done right now. Let's see how this guy looks. Another beautiful one! Here we go so I'm going to let these rest for just a minute. Let's see what our final temp on them was, dead center a solid 133 on that one. Dead center 133 again on this one. Just what I love about tri tip - after the tips, you're getting more like 140 on the edges so people that don't like it quite as rare, you're going to accommodate them a little bit and that's the beauty of tri tip. We're going to take about a half a cup of the Thick and Bold sauce to um about a quarter cup of beef broth or au jus you if you've got it off these guys. And you're going to mix that up and that's going to be our final glaze for the tri-tip as they come off.
Hmm that tri tip is phenomenal! That herb crust with a little bit of the beef rub, fantastic! Can't beat it! Happy Father's Day to all the guys out there doing the best they can day in and day out for their families. I'm Shane Draper, pit master for Grilla Grills. You can email me pitmaster@grillagrills.com. Check out all our recipes on our website, all our YouTube stuff, because I do all this for you guys because I want you to be a star in your backyard. Until next time guys!
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GRILLA GRILLS...THE BEST PELLET GRILLS, SMOKERS & KAMADO GRILLS
Jungle direct pricing, great BBQ flavor, very easy to use. If you’re scouting for a pellet grill that gives you that authentic smoked taste, is built rock-solid, and offers high-quality versatile grilling without costing big bucks, you’ve come to the right place. And with free shipping on ON ANY ORDER OVER $49 to the lower 48 states, what could be better? Light ‘em up!
South of the Border Latin Marinade
Janeen shares her awesome south of the border Latin marinade which she uses here on fajita beef. This marinade can be used on any kind of meat for grilling.
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Ingredients:
1/2 cup oil ( I used safflower/avocado)
1/4 line juice
2tbsp white wine vinegar
2 tsp salt
1/2 tsp black pepper
1 tsp garlic
1.2 tsp chili powder
1 tsp cumin
Combine and pour over meat. 30 minutes minimum for thinner cuts such as fajita style.
All day or over night is required for larger cuts of meat like a roast.
Served with sauteed onions and peppers, over white rice.
Enjoy!