Show 329, June 22, 2019: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two

Jamie Purviance of Weber GrillsWith more than 800 stunning full color photographs illustrating each step of the 100+, all new recipes, WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbeque Genius authored by Jamie Purviance, a world-renowned grilling expert, makes it simple for beginners and experts alike to grill anything to perfection, from the ultimate Porterhouse steak, the best American burger, showstopping chicken, succulent shrimp skewers, beautifully charred corn on the cob, and luscious desserts.

“All you need to do is look and cook. Readers can follow any recipe in the book by glancing at the detailed step-by-step visuals, making this the first grilling book of its kind and a soon-to-be backyard staple.”

Fundamentally a technique book, WEBER’S ULTIMATE GRILLING will help you first master the basics then embrace the freedom to create your own riffs. “Flavor bomb” variations offer easy ideas for customizing favorite recipes from burgers to bruschetta.

Jamie continues the sizzling conversation with us…

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Show 198, November 19, 2016: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosThanksgiving dinner is upon us. If you’re cooking the Thanksgiving feast at home it can be a stressful time. To the rescue comes our own Chef Andrew Gruel, a real working chef. Time to enjoy being with Family.

He has some useful tips for preparing the Thanksgiving meal with a minimum of aggravation.

Chef Andrew offers some useful hints for improving on the preparation of the mashed potatoes and preserving valuable kitchen space in the process. Also, a chef’s secret for peeling the potatoes with ease.

How about adding some excitement to the same familiar side dishes? Chef Andrew suggests grilling corn on the cob instead of creamed corn.

Also he has inspiration for improving on the stuffing. Use your favorite stale bread, season well and use flavorful cooking liquid. Adding an egg really improves the texture. Also bake outside of the turkey.

Consider adding a dish out of the norm. I’m hearing turkey tamales calling…

Bring on the properly seasoned stuffing…

 

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