The Road Grill team follows him to the baseball diamond and together they treat the ball players to two kinds of mini burgers, some triple play stuffed veal, Mushroom Fricassee on a baguette, and Homerun Mixed Smoked Nuts.
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Host Amanda Herrera transforms fresh market ingredients into two irresistible dishes, including a one pot Lamb Curry with Honeycomb.
Chef Spencer starts this spicy barbeque episode with flavours from Thailand with a Bok Choy with a Ginger Chili Sauce. Powerful bird's eye chilies are packed into a sweet and spicy sauce and served over tasty grilled bok choy. Spencer then introduces us to Calabrian chilies, mashed into a spice paste and rubbed on butterflied chicken that then gets grilled to flame-kissed perfection. Next, Spencer gives fresh calamari some heat with Korean chilies that add their distinctive heat and flavour before grilling this scrumptious recipe and serving it over a comforting bed of rice and peas. Finally, Spencer prepares Seekh Kabobs, made with ground lamb spiked with punchy dried Kashmiri chilies and a blend of fresh hot peppers.
The most liked post on any grill-master's social feed is 'meat on a stick' - and Chef Spencer's Turkish-style chicken kabob is worth every click! He marinates thick juicy chicken morsels in yogurt and spices, and then grills these flavourful skewers to a charry perfection. Next up is the creative 'Tornado Potato' which re- invents grilled potatoes with a wild presentation and a trio of toppings. Spencer then assembles Char Siu Sliders on tiny party- ready buns. Stuffed with a soy, honey and umami-packed hoisin lacquered slow-and-low grilled pork belly, these tasty little sliders will have your taste buds tingling. For his final recipe, Spencer whips up toasted crispy roti cups topping them with plump and majestic grilled prawns and stuffed with a layered spicy chickpea curry. Now that's a BBQ party!
This episode kicks off with Spencer's tasty Grilled Caesar Salad. He skillfully piles of char-grilled romaine lettuce wedges and sourdough croutons are topped with tangy dressing, crispy pancetta, and shards of a homemade parmesan tuile. For his next recipe, Spencer whips up Grilled Zucchini Boats that filled with fresh ingredients including orzo pasta, summer veggies, and herbs. Chef Watts loves a good steak and his Grilled Cauliflower Steak is not one to be passed up! Dusted in Middle Eastern Spices, flame roasted and served with chili-spiked, Yemeni 'Skhug' hot sauce and pomegranate seeds. Finally, Spencer steams tender artichokes, stuffing these flowers with breadcrumbs and stretchy-melty cheese, and finishes this delicious dish on the grill.
In this bacon loving episode, Chef Spencer delivers a tasty Bacon Weave Turkey Breast, which gets injected with beer and spices before being wrapped up in its cozy bacon blanket and sent off to the grill! Next up? A Peameal Bacon Roast with Rosti. This heavy hunk of back bacon gets smoked to flavourful perfection while Chef Watts makes the crispiest golden-fried-to-perfection potato pancake. Then, Spencer whips up a charry, grilled, super decadent, bacon-wrapped and bacon stuffed cheeseburger. Spencer isn't finished with bacon yet! For his final recipe, Spencer stuffs an apple with decadent crispy morsels stuffed along with savoury caramelized onions and melty cheddar cheese.
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke a whole chicken, whip up summery corn and watermelon sides, and share the wonder that is onion water lamb chops!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they show you how to smoke a meatloaf, make a potato salad that will have everyone asking for the recipe, and grill up savory venison chops!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke a beef brisket, whip up some delicious Texas sides, and show you how to smoke a daikon!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke some beautiful scallops, whip up a cheesy, meaty asparagus side, and grill up some delicious buffalo burgers!
Matt and the Team prepare BBQ Sunday Dinner with ingredients from the Farmers Market. Herbed Prime Rib, Grilled Pork Chops with Garlic and Herbs, Roasted Root Veggies with Mustard Glaze, and Yorkshire pudding will please friends and family alike!
Matt and his team visit the tennis club and serve up some grilled eats for the club members. Smoked Salmon, Beef Tenderloin with Cherry Sauce, Asparagus with Citrus Butter with a Grand Slam Beet Salad are the perfect match after a long day on the courts
Matt and the team do some extreme grilling for the skateboarders at a local park. The crowd flips for Black Bean Mussels, Prosciutto Wrapped Chicken Breasts Stuffed with Goat Cheese, Smoked Tomato Bruschetta and Smoked Banana Sticks with Rum Butter Glaze.
Welcome to BBQing 101. The team gives the school term a kick start for some rowdy university students. Smoked Pulled Pork with Tangy BBQ Sauce, Spiced up Beer Can Chicken and Chili Yam Fries give these scholars a taste of simple, healthy BBQed food.
The Road Grill team follows him to the baseball diamond and together they treat the ball players to two kinds of mini burgers, some triple play stuffed veal, Mushroom Fricassee on a baguette, and Homerun Mixed Smoked Nuts.
The Antique Steam train is in town! Matt and the team give the crowd something to chew-chew on with delicious Grilled Vegetable Quesadillas, Honey Mustard Chicken Drumsticks, Grilled Turkey Burgers with Pineapple Salsa, and Grilled Corn with Orange Butter
Matt and the Road Grill team grill up a feast for some hungry athletes at the Ultimate Frisbee Tournament. Jumbo shrimp with a rosemary dry rub, Slo-smoked Pork Butt in a Papaya Marinade, and Asian Pasta Salad have the athletes asking for more.
Host Amanda Herrera creates two summer fresh salads and a hearty breakfast using sprouts, potatoes and leafy lambs quarters.
Host Amanda Herrera transforms market fresh honey, cherries, garlic scapes and carrots into two simple chic sides and an irresistible dessert.
Zestful cook Amanda Herrera scoops up raspberries, peas, mint, and apricots to use in three summer recipes.
Holiday Eatz takes on America's favorite July holiday with chef-host Kimberly Lallouz's firecracker of a menu! What's more American than apple pie? How about deep-fried Apple Pie Fritters with amped up with sharp cheddar cheese and duck confit? Chef Kimberly hits the grill next, of course, but not for burgers, it's a grilled potato and sweet corn salad, served warm and smothered in smoky chipotle mayo. Don't worry she didn't forget beef, buns, or beer: check out her meltingly tender beer braised blade roast! Piled high on a toasted bun and topped off with a crunchy, tangy pickle slaw! To finish? It's red, white, and blue"... berries! Taste the fireworks in her summer berry clafouti, a cross between cake and custard that is somehow better than both! From purple mountains to amber waves"... this a is a menu celebrate!
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