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00:05Music
00:37Today on America's Test Kitchen,
00:39Julia makes Bridget, New England clam bake,
00:42Lon shares tips on how to up your grill game,
00:46and Keith grills up fresh cornbread with charred jalapenos and cheddar.
00:51It's all coming up right here on America's Test Kitchen.
01:03Back in 2004, on this very show,
01:06Julia showed you how to make an indoor clam bake.
01:09Now, I didn't get to cook it with her, but I'm here now.
01:12So we're going to make a clam bake together,
01:14and I heard that we're going outside.
01:15Luckily, this recipe is just as good.
01:18So we have to prep everything before we head outside.
01:20We're going to start with the corn.
01:21So we have four years of corn.
01:23For this recipe, we really tailored it
01:26so that everything can cook through before the charcoal dies out,
01:29and we're going to start with the corn.
01:31And this method keeps it nice and juicy
01:32while it waits for everything else to cook.
01:35And that means, believe it or not, we're going to brine the corn.
01:38So this is four quarts of water and half a cup of table salt.
01:44And what it does, like most brining,
01:46is it really seasons the corn,
01:48but the corn also absorbs some moisture
01:50so it stays good and juicy.
01:53Nice.
01:54All right, so in goes the corn.
01:56You want to brine it for at least 30 minutes,
01:58but you can do it for up to eight hours in advance.
02:00Now, moving on to the potatoes.
02:02We have a pound of red potatoes here.
02:05And if you can find these smaller potatoes,
02:07they're about an inch or two.
02:08They're ideal because you can just cut them in half,
02:12and you have a nice flat side that sits on the grill
02:14and gets good grill marks.
02:16Nice.
02:16To make them easier to maneuver on the grill,
02:19we're going to skewer them.
02:22All righty.
02:24Now we're going to brush them
02:25with a little bit of melted butter.
02:28Hello.
02:29Mm-hmm.
02:30Mm-hmm.
02:30Everything gets a little butter in this recipe.
02:33A little salt and pepper,
02:35and we'll get both sides.
02:37I was going to ask.
02:38Mm-hmm.
02:39Now the other trick
02:40is to give these a head start in the microwave.
02:43Get them cooking before they go on the grill.
02:45That way they'll be faster on the grill,
02:47saving the charcoal for everything.
02:48But also we can just focus
02:50on getting some good grill marks.
02:51So into the microwave these go.
02:53High power, six minutes.
02:55I'm going to flip them over halfway through.
02:59All right.
03:00Hello, potatoes.
03:03Now one little brush of butter again
03:05before we head outside.
03:07Never hurt anybody.
03:09All right.
03:10So I'm going to put these on this sheet pan
03:12that we'll bring out to the grill with everything else.
03:14Time for the star of the show,
03:16or at least what I think is the star of the show.
03:18I'm already here.
03:19Well, it's called the clam bake,
03:21but really the lobsters
03:22are the best part of this meal.
03:24So here I have two lobsters,
03:26one and a quarter to one and a half pounds.
03:27They've already been stunned and killed,
03:29which you can find instructions for that on our website,
03:31or you can have the fishmonger do it for you.
03:33Great.
03:33Now the one thing to grill these really quickly,
03:36we're going to cut them in half,
03:38and that exposes the tail meat
03:40so it can get some grill action.
03:41It also makes it really easy to serve
03:43because this serves four people
03:45and everyone gets half a lobster.
03:46Nice.
03:46So right here you'll see a little T in the shell.
03:50Yes.
03:51And you just want to put the tip of the knife there.
03:53Now sometimes I put a towel over the tip of the knife
03:55just to protect my hands.
03:56Oh yeah.
03:57You just want to swing the blade down through the tail,
03:59right through the center.
04:05Perfect.
04:05Okay, there's one.
04:08Now one last thing before we head out to the grill.
04:10We're going to scrape out all the innards
04:12from the lobster.
04:15Now some of this is edible,
04:16like the tamale or if it has roe,
04:18but I found that it makes a real mess on the grill
04:21when they're cut like this,
04:22so it's better just to clean it all out.
04:27All right.
04:29Now all these lobsters need is a little butter
04:31and a little salt and pepper
04:33and then they are ready to see some action outside.
04:36Mm-hmm.
04:37A little salt and pepper.
04:39All right, so last thing we're going to do
04:41is we're going to crack a little spot in the claw.
04:44That just helps the heat get into the claw
04:46so it cooks at the same rate.
04:47Okay.
04:48So you want to use the back of the knife,
04:49not the front of the knife.
04:50You just want to whack it.
04:53There you go.
04:54Kind of wiggle the knife a little bit.
04:56Make a nice opening.
04:57Oh yeah.
04:57Just like that.
04:59So this is all ready for the grill.
05:02You can see I also have a pound of kielbasa.
05:04Yes.
05:04I left them in the full lengths.
05:05We'll slice them before serving.
05:07And also the clams.
05:09Two pounds of little neck clams.
05:11I gave them a good scrub
05:12because there's oftentimes a lot of grit stuck in the shells.
05:16Yes.
05:16And that's pretty much it.
05:17We're ready for the grill,
05:18except for the corn has a few more minutes to brine.
05:20After that, I'm just going to pat it dry,
05:22season it with a little pepper,
05:23and we can head outside.
05:24Sounds great.
05:26Bridget, we are out at the grill,
05:28and I've got this already heating up for us
05:30so we can just get cooking.
05:31Great.
05:32Now what I have here is a full chimney.
05:34That's six quarts of charcoal.
05:36Heated it up in the chimney
05:37and spread it evenly over the bottom
05:39so it's a nice even heat.
05:40And the goal here is to cook everything
05:42before the charcoal dies.
05:43Got it.
05:44So before we get cooking,
05:45obviously the old rigmarole
05:46of scraping it clean and oiling the grill.
05:49Take a little vegetable oil
05:51and a wad of paper towels
05:53and long tongs
05:55so you don't burn your hand.
05:56You just want to wipe the oil on.
05:59All right.
05:59So now we're going to grill this in two batches.
06:03We're going to start with the sausage
06:05and the vegetables.
06:06So starting with the corn.
06:08There we go.
06:09And the potatoes
06:11and the sausage.
06:13Okay.
06:13And now we're just going to cook this
06:1510 to 16 minutes
06:17because we're going to pull things off
06:18as they finish cooking.
06:19Got it.
06:19Keep our eye on it.
06:20Turn everything a little bit.
06:21Okay.
06:23Now these potatoes,
06:24how gorgeous are they?
06:25They look fantastic.
06:26They are completely done again
06:27because we microwave them
06:28so we're not worried about cooking them through.
06:30We just want the browning
06:31and the grill flavor.
06:32Mm-hmm.
06:33All right.
06:33And here's the brined corn.
06:35It is nice and charred.
06:37Mm, beautiful.
06:38Yeah, I love that little bit of char.
06:40All right.
06:41And get the sausage off here.
06:44So now coals are still hot
06:46and it's time to cook
06:47the lobsters and the clams.
06:49Okay.
06:50All right.
06:50For the clams,
06:51just going to put them right on.
06:53And you know they're done
06:54when they pop open.
06:55Right.
06:55It's really pretty obvious.
06:57All right.
06:58Put those on that side.
07:00And for the lobsters,
07:02I'm going to put them
07:02flush side down to start.
07:04Okay.
07:08All righty.
07:10Squeeze those in a bit.
07:11Now these cook
07:13anywhere from 8 to 14 minutes.
07:15Again, pulling them off
07:16as the clams open.
07:18The lobsters,
07:19we're going to cook them
07:19on both sides
07:20and we're going to tempt them.
07:21That's how we'll know they're done.
07:22Okay, great.
07:23One last thing.
07:24We're going to cover this with foil
07:25just to keep them warm
07:26while the seafood cooks.
07:27Okay.
07:32All right.
07:33These lobsters have been on here
07:34for about six minutes
07:36and you can see
07:37they're starting to curl
07:38and turn red around the edges.
07:39So we're going to take this
07:41and flip it over.
07:43So they're about halfway cooked through.
07:44And notice I'm rearranging
07:46the orientation of the claws
07:47to make sure the heat
07:49really gets into that shell
07:50and cooks the meat.
07:51Got it.
07:52All right.
07:52So flip this one over.
07:55Oh, lovely.
07:57And we're going to take
07:58this opportunity
07:59while the flesh is exposed
08:00to brush it
08:01with a little more butter
08:02because you can.
08:03Just a tablespoon more.
08:04All right.
08:05So just a couple more minutes.
08:07The clams have started to open up.
08:10Time to get them off the grill.
08:11All right.
08:13Put them right in the middle
08:14of this platter here.
08:15But if you have a stubborn clam
08:16that refuses to open,
08:18cook it a bit longer.
08:19Sometimes you get a stubborn one.
08:20If it just doesn't open,
08:22don't eat it.
08:22Just throw it out.
08:23Okay.
08:23Now for the lobsters.
08:25You really want to temp
08:26the tail meat.
08:27It should register 140.
08:28That's how you know
08:29they're perfectly done.
08:30Got it.
08:31All right.
08:32Here we go.
08:33Oh, on the nose.
08:35141.
08:37There's the last little clam.
08:39Dinner's done.
08:40It's perfect.
08:41It's pretty, isn't it?
08:42It sure is.
08:43Time to eat.
08:43Okay.
08:45What are you going to eat?
08:46Everything.
08:47I'm going to take a big picture.
08:49I mean, it looked great outside,
08:50but it's looking even better now.
08:51So, last few things here.
08:53We're going to cut up the kielbasa
08:55so it's easier to eat.
08:59All right.
09:00And let's get the potatoes
09:01off their skewers.
09:04All right.
09:05I'm going to give you
09:06a little of everything.
09:07Okay.
09:07Oh, let's get you
09:08a nice lobster half.
09:10Oh, ho, ho.
09:11Hello.
09:12I love it when the kielbasa
09:14and the clams
09:15and the potatoes
09:15all mix together.
09:16Yes.
09:17That's the fun part.
09:19All right.
09:19You can pile it high, too.
09:21Don't worry about it.
09:23All right.
09:24Obviously,
09:25we're going to serve it
09:26with a little lemon
09:26and more melted butter.
09:28Yes.
09:29Spoon some over the lobster.
09:31I'm going to put
09:31a little lemon on my lobster.
09:35Now this,
09:36I mean,
09:37this is an all-in thing.
09:38This is a roll up your sleeves,
09:39tie your hair back
09:40and get in there
09:41sort of deal.
09:42Yep.
09:43I'm going to start out
09:43with a potato.
09:50A little bit of char.
09:52Well seasoned.
09:53Mm.
09:53But they've got that
09:54clam juice all over.
09:58Mm.
10:00Perfectly done.
10:00Mm-hmm.
10:02All right.
10:03Mm.
10:04I'm going to go in
10:05for the claw here.
10:07A little dip.
10:08Biddy-doo.
10:09That lobster is so good.
10:11Hard shell,
10:11so it's nice and sweet.
10:13Mm.
10:14Nicely.
10:15Just a hint
10:15of the grill.
10:19That's good kielbasa.
10:20Mm.
10:21And the corn.
10:22Oh, yeah.
10:25Mm.
10:26Not dried out
10:28because of that brine.
10:29What better to...
10:30Wash it all down with
10:32and some of your beer.
10:33Cheers to you.
10:34Thank you so much
10:34for showing this
10:35great clam bake.
10:36Oh, I'm glad you liked it.
10:37Glad I got to cook it
10:38with you this time.
10:39And if you want to make
10:40this clam bake at home,
10:41it takes a little planning
10:42and a little prep.
10:43Here's how to do it.
10:44Microwave skewer potatoes
10:45until they're just
10:47beginning to soften.
10:48Grill the potatoes,
10:49corn, and sausage first.
10:51And then finally,
10:51grill the clams and lobster
10:52until they're just cooked through.
10:54So from America's
10:55Test Kitchen to you,
10:57it's Julia's own
10:57New England Clam Bake.
11:00All right.
11:01Got to bring this
11:01a little closer here.
11:02I'm going in for the knuckle meat.
11:04It's my favorite.
11:05Knuckle meat.
11:05I've been called worse.
11:13Whether you use
11:14a charcoal grill
11:15or a gas grill,
11:16I've got some best practices
11:17that are going to make
11:18that grilling experience
11:19better for you.
11:19Before you start grilling,
11:20you really want to make sure
11:21your grill is clean.
11:22If you have a gas grill,
11:24that means checking over
11:26the cooking surface,
11:27but you also want to go below.
11:31Beneath the cooking box
11:32of your grill
11:33is a little pan
11:33that catches any grease
11:35that gets rendered out
11:36during cooking.
11:37You really want to make sure
11:38that this is empty
11:39before you turn on your grill.
11:43If you have a charcoal grill,
11:45checking to make sure
11:46it's clean means pulling
11:47off your cooking grate
11:48and having a peek
11:50at the bottom of the kettle.
11:51You want to make sure
11:52there is an ash down here
11:53and especially you don't
11:54want to see any grease.
11:55Underneath this grill
11:57is a little basket
11:59that catches the ashes
12:00and you just want
12:01to make sure
12:02that that's empty,
12:03overflowing catches.
12:05That's not a good thing either.
12:06When I use a charcoal grill,
12:07I like to preheat my briquettes
12:09in a chimney starter.
12:11I think it's a really quick
12:12and efficient way
12:13to get the briquettes going.
12:14The key to using a chimney starter
12:16is to have the right amount of fuel.
12:17I like to use
12:18two full-size sheets of newspaper.
12:20I just crumple it up
12:22and place it in the lower chamber.
12:24When you have
12:25too much newsprint under there,
12:27it actually blocks the airflow
12:29and I find that I have to keep
12:30lighting the newspaper
12:32to get it to catch.
12:33On the other hand,
12:34when there isn't enough newspaper
12:35in that lower chamber,
12:37the paper catches
12:38but you don't get a sustained flame
12:40and so the briquettes don't ignite.
12:41It's going to take about 25 minutes
12:43for a full chimney of briquettes
12:45to be ready
12:45and when they are,
12:47you can just empty them out
12:48onto this surface.
12:49Arrange the coals
12:51the way your recipe directs
12:52and then pop the cooking grill
12:53in place.
12:54At this point,
12:55cover the grill
12:56and give it five minutes.
13:00Now, to preheat a gas grill,
13:02you just want to flip
13:03all of your burners up to high
13:04and then close the lid.
13:07Gas grills take about 15 minutes
13:09to fully preheat
13:10so make sure you remember that
13:11before you start cooking.
13:13Preheating does two things for you.
13:15One, it gets those grates really hot
13:17and it means that any food
13:19that is stuck there
13:19from the previous time
13:20the grill was used,
13:21it's really easy to scrape
13:23that stuff off at this point.
13:24The other thing you get
13:25is minimal sticking.
13:27Food is just less prone to sticking
13:29when the grill grates
13:29are properly preheated.
13:31Now, during cooking,
13:33the thing you have to remember
13:34is to manage the heat properly.
13:37On charcoal,
13:38you do this with the lid.
13:40I find that for most recipes,
13:42I can leave the lid off.
13:44The coals are going to radiate
13:45enough heat to get me
13:46all the color and browning
13:48and charring that I'm looking for.
13:49Really, the only time
13:50I want this grill covered
13:52is when I'm trying to mimic
13:54the effects of an oven
13:55when I'm grill roasting.
13:56Then I want to trap heat
13:58so that there is heat
13:59surrounding the food
14:00instead of just coming up
14:01from the bottom
14:01where the coals are.
14:02It's a little bit different on gas.
14:05On a gas grill,
14:06I want this covered
14:07pretty much the entire time.
14:09These work a little bit
14:11like the oven in your kitchen
14:12and it's all about
14:13trapping heat the entire time.
14:15So if you want your times
14:16to work out the way
14:17the recipe says,
14:18keep the lid down.
14:19The last thing you need to know
14:20is when you're done grilling,
14:22you want to pop that lid down
14:23one more time
14:24and let that cooking grate
14:25heat up again.
14:26It's going to make
14:27cleaning off any food
14:28that's stuck on really easy
14:29and you'll be thanking yourself
14:30the next time you go
14:31to use your grill.
14:32And maybe me.
14:39People who love to grill
14:41cook all manner
14:41of things outside
14:42including baked goods
14:44which I think is super cool.
14:46And today,
14:46Keith's going to show us
14:47how to make cornbread
14:47on the grill
14:48from start to finish.
14:50Yeah, super impressive
14:51to make cornbread
14:51on the grill.
14:52You usually think of
14:52doing that in the oven.
14:53But what the grill
14:54allows us to do
14:55is to char some ingredients
14:57that will go into
14:57that cornbread.
14:58We're going to work
14:59with jalapenos and corn today
15:00that's going to add
15:01a ton of complexity
15:02to that cornbread.
15:03But first,
15:04we have to look at our grill.
15:05So we've been preheating
15:06a gas grill for 15 minutes.
15:08Before we do any cooking,
15:09I'm just going to take
15:10a grill brush.
15:11That's a hot grill.
15:12That is a hot grill,
15:13isn't it?
15:13Yes.
15:14And I'm just going to
15:15take this grill brush,
15:16get any food that was
15:17left over from last night's
15:18fish off there.
15:19And then I'm going to take
15:20some tongs and a paper towel
15:22and I'm going to dip this
15:23in some oil.
15:25And I'm just going to
15:26brush our grill grates.
15:28Now, this does a couple
15:29of things.
15:29It will get all the stuff
15:30that we just scraped
15:32off the grill.
15:32It will also season the grill
15:33so if you're cooking
15:34something that sticks,
15:35the oil is a nice barrier.
15:38That looks good.
15:40So what we want to do
15:41with our setup is
15:42we want to have
15:43a grilling zone right here
15:44which I'll keep
15:44that burner on high.
15:45And then we're going
15:46to have a baking zone
15:47over here where we're
15:47actually going to put
15:48the cornbread to bake.
15:49What we're looking for
15:50is a grill temperature
15:51about 4 to 450 degrees.
15:53For our vegetables
15:54that we're adding
15:55to the cornbread
15:55I have four jalapenos
15:58and I also have
15:58two ears of corn
15:59which I've husked
16:00and take the silk off.
16:02So we're going to
16:03close the grill lid.
16:04We want to capture
16:05that heat in there
16:05when we're grilling.
16:06We're going to char
16:07those vegetables.
16:08I'm going to go in there
16:08every couple minutes
16:09and turn them.
16:10The jalapenos will take
16:117 to 10 minutes.
16:12The corn will take
16:12a little longer
16:1310 to 12 minutes.
16:14Okay.
16:15It's been 8 minutes
16:16so I want to check
16:17on our vegetables
16:17and see how they're doing.
16:19So the jalapenos
16:20have some nice char
16:21so I'm just going to
16:22put those on our
16:23cutting board
16:24and then let's check
16:25on our corn.
16:26So the corn needs
16:27another couple minutes
16:27to char on this side
16:29right here
16:29so I'm just going to
16:30roll that over
16:31like that.
16:33Close the lid
16:34and go for another
16:35couple minutes.
16:36Okay.
16:36It's been a couple
16:37more minutes
16:38and I think our corn
16:39is ready to take
16:40off the grill.
16:41Mmm.
16:42Looks good enough
16:42to eat.
16:43Perfect.
16:43Got some nice
16:44charring on there.
16:46We'll let that cool
16:47and I'll handle
16:47those in a minute.
16:48Now for our cornbread
16:50we're going to use
16:50a cast iron skillet.
16:51I have a 10 inch
16:52cast iron skillet here.
16:53Cast iron is really nice
16:54because it will moderate
16:55the heat on the grill.
16:57Oh right.
16:57So it will keep it
16:58from getting too hot
16:59too cold.
17:00It will hold on
17:01to a lot of heat
17:01and it will allow it
17:03to bake from the bottom
17:04and the top evenly.
17:05So I'm just going to
17:05put that over the hot heat.
17:07Now I have another
17:07flavor building technique
17:08for our cornbread.
17:09Cool.
17:09So I have two and a quarter
17:11cups of cornmeal here.
17:12What I'm going to do
17:13I'm going to empty that
17:14into our pan.
17:15Oh I see what you're
17:16doing there.
17:17We're going to toast it.
17:18It's going to add
17:18a nice nutty flavor
17:20kind of a popcorn-y flavor
17:22which is really nice.
17:23So I'm just going to
17:23stir this pretty frequently.
17:25I don't want this
17:26to burn or anything.
17:27And that's going to take
17:28about five minutes to toast.
17:29So while that's toasting
17:30I'm going to leave
17:31the lid open.
17:32I've burned that before
17:33so I just want that
17:34reminder of having
17:34that cornbread over here.
17:35So now we can focus
17:36on our vegetables.
17:37So I'm just going to
17:38take our corn
17:39and you can take the corn
17:41off a couple different ways.
17:42You can hold it up
17:43like this and cut down.
17:44I found a much easier way
17:45is to leave it
17:46on the cutting board
17:47like this.
17:48Take your chef's knife
17:49and just cut along one side.
17:51Nice.
17:51Turn it over
17:52and then you have
17:52a nice flat surface
17:53that doesn't roll around.
17:56Okay.
17:57Now for our jalapenos
17:58we're not going to use
17:59the seeds.
18:00We just want that outer part.
18:01It will add plenty of spice
18:02but you'll also get
18:04those nice grassy flavors.
18:06Lovely.
18:06So I'm just going to take it
18:08and again cut down one edge
18:09cutting around those seeds
18:11like that
18:12and then I'm going to
18:13take that
18:13and just cut it like that
18:15and then I'm just going
18:16to finely chop these.
18:17So I'm just going to
18:18finish up with our jalapenos
18:20and our cornmeal will be ready
18:21and then we can build
18:22our cornbread.
18:23Okay.
18:24We've been keeping an eye
18:25on our cornmeal
18:26stirring it occasionally.
18:27It smells delicious.
18:28It doesn't look very different.
18:30No, I mean it's not going
18:31to toast and get
18:32like a really dark color.
18:33It's more of that fragrance.
18:34That's what you're looking for.
18:35Okay.
18:36So I'm just going to take this
18:38and I'm going to pull this
18:39off the grill
18:39and put this into our mixing bowl.
18:42Now I'm going to put
18:43the cast iron back
18:44on the hot side.
18:46I'm going to close our grill
18:47because we want that pan
18:48to be hot
18:49when we put the batter in
18:50so that will keep it
18:51nice and warm over here.
18:52So we have our cornmeal
18:54and to that I'm going to add
18:55one tablespoon of sugar.
18:57I also have a teaspoon
18:58of baking powder,
19:01teaspoon of baking soda
19:03and three quarters teaspoon
19:05a teaspoon of salt
19:07and I'm just going to whisk
19:08that into our cornmeal
19:10like that.
19:12That is all whisked together
19:14and now we can focus
19:15on our wet ingredients.
19:16We're going to mix
19:16everything in one bowl.
19:17So for dairy,
19:18I'm going to add
19:19one and a half cups
19:20of sour cream.
19:21So quite a bit
19:22of sour cream here.
19:24Richness,
19:24a little subtle tang
19:25at the end
19:25is going to be really nice
19:26with that.
19:28I have a half a cup
19:29of whole milk
19:32and then a quarter cup
19:34of melted unsalted butter
19:37and I'm also going to add
19:39a quarter cup of oil.
19:40I like the combination
19:41of oil and butter here.
19:43The butter, of course,
19:44adds flavor
19:45but I find that the oil
19:47adds a little bit
19:48more moistness,
19:49especially once the cornbread
19:50has cooled down a little bit
19:51because that oil stays liquid
19:53at cooler temperatures
19:54whereas butter would set up
19:55and make for a firmer,
19:57less tender,
19:57less moist cake.
19:58Interesting.
19:59So it's like a trio of fats.
20:00You have the sour cream,
20:01the butter and the oil.
20:02Yeah, it's going to be
20:03pretty rich.
20:04And then I have
20:05two large eggs.
20:06That looks pretty good.
20:08Now I'm going to take
20:09our vegetables,
20:10our jalapeno
20:10and our corn,
20:11add that back
20:12to the batter.
20:13Mmm.
20:15And one last item.
20:16I have one and a half
20:17cups of sharp cheddar cheese
20:19here.
20:19Yum.
20:20So I'm just going to make
20:21sure that everything
20:22is distributed,
20:23kind of breaking
20:24anything apart
20:24so I don't have
20:25big chunks of corn
20:26or jalapeno.
20:28Okay.
20:29That is our batter.
20:30So now back over
20:31on our grill.
20:33Our pan has been
20:34keeping hot.
20:35Looks hot.
20:36And I have one tablespoon
20:37of melted butter here.
20:38I'm going to add that
20:39and just brush it around
20:40with a brush
20:41and make sure I get up
20:41on the edges
20:42so nothing sticks.
20:43Okay.
20:45Obviously that little bit
20:46of dust left
20:47from the cornmeal,
20:48that's fine.
20:48Not a problem.
20:49Not a problem.
20:52Set that aside.
20:53I'll come over here.
20:54Add our batter.
21:00And I'll just
21:00smooth that top
21:01a little bit.
21:03And then I have
21:03one last addition.
21:04I have another half cup
21:06of sharp cheddar cheese.
21:07That's going to toast
21:08and brown on the top
21:09and get us a nice
21:10kind of grilled cheese flavor.
21:13And that's that.
21:14So now we don't want
21:15to leave it on the hot side.
21:16We need to bring it over
21:17to our cool side
21:18so it acts like an oven.
21:19So I'm just going to slide
21:20this over to the cool side.
21:23Just puck it back there.
21:26Close the lid
21:27and let that bake.
21:28We're going to bake it
21:29anywhere from 20 to 35 minutes.
21:31Okay.
21:32Kind of a wide time range.
21:33But grills vary
21:34from grill to grill.
21:35Some are hotter,
21:36some are cooler.
21:37So we want to start it
21:38checking at 20,
21:39but it might take 35 minutes
21:41depending on your grill.
21:42Gotcha.
21:42And you're obviously
21:42going to rotate it
21:43halfway through the cooking.
21:43Exactly.
21:44We want to make sure
21:45that we're getting
21:45both sides evenly.
21:46So it's been about
21:47a half an hour.
21:48We should check on our cornbread.
21:49I have a toothpick here.
21:51Mmm, that looks delicious.
21:53Looks delicious, right?
21:53That cheese is melted.
21:55Looks great.
21:55So I'm just going to take
21:56the toothpick
21:57and put it in the center.
21:59Oh, coming out nice and clean.
22:00Nice and clean.
22:00Also going to check
22:01around the edges.
22:04Perfect.
22:05That is done.
22:06So I'll take this off.
22:09Glows our grill.
22:10I'm going to let this sit
22:11on the wire rack
22:12for 30 minutes.
22:12If we cut into that right now,
22:14it's going to crumble
22:14all over the place.
22:15So we want to let that
22:16solidify come together.
22:17It'll take about 30 minutes.
22:19Okay.
22:20Cornbread is cooled
22:21and it's time to eat.
22:22All right.
22:23So I'm just going to
22:23take a paring knife,
22:25score the top.
22:28Then once you make that score,
22:29I can cut through the crust
22:30and the bottom like that.
22:33All right.
22:34One last cut
22:35to get through that.
22:38Oh, look at that.
22:39Beautiful, isn't it?
22:40And it's baked nice
22:41and even all the way through.
22:43Yeah.
22:43I can't wait to dig into this.
22:46I mean, look at that crust
22:48on the bottom.
22:49All right.
22:53Mm.
22:54Mm-hmm.
22:55You get the jalapenos first.
22:57A little bit of spice.
22:59I mean, we left some seeds
23:00in there,
23:00but it's not unbearably spicy.
23:02I love it.
23:03That is delicious.
23:04It has so much flavor
23:06because the toasted corn
23:07comes through,
23:08but also the toasted cornmeal.
23:10It kind of kicks everything
23:12up a notch.
23:12It just has this nuanced
23:14toasted grill flavor.
23:15Yeah.
23:15I love the pops
23:16of that charred corn.
23:18Delicious.
23:18Keith, this is fantastic.
23:20I'm glad you enjoyed it.
23:21You're welcome.
23:22So if you want to give
23:23grilled cornbread a try,
23:25start by grilling the corn
23:26and toasting the cornmeal.
23:28Enrich the batter
23:29with sour cream butter
23:30and vegetable oil
23:31and bake it in a cast iron skillet
23:33right on the grill
23:34for about half an hour.
23:35From America's Test Kitchen,
23:37a very cool recipe
23:38for grilled fresh corn cornbread
23:40with charred jalapenos
23:41and cheddar.
23:42You can find this recipe
23:44and all the recipes
23:45from this season
23:46along with our product reviews
23:47and select episodes
23:48at our website,
23:50americasdeskkitchen.com
23:51slash TV.
23:53I love that you can just
23:54hang outside
23:54and bake cornbread.
23:56Yeah.
23:56Maybe a beer.
23:57Yeah.
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