- 4 weeks ago
America's Test Kitchen - Season 26 Episode 23 - New England Clambake
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00:29I'll see you next time
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
00:45And 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
01:11But 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
01:22So 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
01:30And this method keeps it nice and juicy
01:33While it waits for everything else to cook
01:34And that means believe it or not
01:36We're going to brine the corn
01:38So this is four quarts of water
01:40And 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
01:52Nice
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
02:11And you have a nice flat side
02:13That sits on the grill and 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 with a little bit of melted butter
02:28Hello
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
02:38Now the other trick is to give these a head start in the microwave
02:42Get 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 on 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 before we head outside
03:07Never hurt anybody
03:10All 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 a clam bake
03:21But really the lobsters are 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
03:41And it also makes it really easy to serve
03:43Because it serves four people
03:45Everyone gets half a lobster
03:46Nice
03:46So right here you'll see a little tea in the shell
03:50And 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
04:14Now 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
04:28All 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
04:36A little salt and pepper
04:39All right
04:40So last thing we're going to do
04:41Is we're going to crack a little spot in the claw
04:43That just helps the heat get into the claw
04:46So it cooks at the same rate
04:47Okay
04:47So 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
04:55Make 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
05:04Left them in the full lengths
05:06We'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
05:15Yes
05:16And that's pretty much it
05:17We're ready for the grill
05:18Except for the corn
05:19Has a few more minutes to brine
05:20After that I'm just going to pat it dry
05:22Season it with a little pepper
05:24And 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
05:44Obviously 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
06:01Now we're going to grill this
06:02In two batches
06:03We're going to start with the sausage
06:05And the vegetables
06:06So starting with the corn
06:07There 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
06:27Again because we microwave them
06:29So we're not worried about
06:29Cooking them through
06:30We just want the browning
06:31And the grill flavor
06:33All right
06:33And here's the brined corn
06:35It is nice and charred
06:37Mmm beautiful
06:38Yeah I love that
06:39Little bit of char
06:40All right
06:41And get the sausage off here
06:44So now
06:45Coals are still hot
06:46And it's time to cook
06:47The lobsters and the clams
06:49Okay
06:49All 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
06:55It's really pretty obvious
06:57All right
06:58Put those on that side
07:00And for the lobsters
07:01I'm going to put them
07:03Flush 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
07:17The lobsters
07:19We're going to cook them
07:20On both sides
07:20And we're going to temp them
07:21That's how we'll know
07:22They're done
07:22Okay great
07:23One last thing
07:24We're going to cover this
07:24With 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
07:42So 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
07:56Oh lovely
07:57And we're going to take
07:58This opportunity
07:59While the flesh is exposed
08:00To brush it with 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
08:09Time 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
08:17That 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 the tail meat
08:27It should register 140
08:28That's how you know
08:29They're perfectly done
08:30Got it
08:31All right
08:31Here we go
08:33Oh
08:34On the nose
08:34141
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 gonna eat
08:46Everything
08:47I'm gonna 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 gonna 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 gonna give you
09:06A little of everything
09:07Okay
09:07Oh let's get you
09:08A nice lobster half
09:10Oh
09:11Hello
09:12Hello
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
09:18All right
09:19You can pile it high too
09:21Don't worry about it
09:23All right
09:24Obviously
09:25We're gonna serve it
09:26With a little lemon
09:26And more melted butter
09:28Yes
09:29Spoon some over the lobster
09:31I'm gonna put a little lemon
09:32On my lobster
09:35Now this
09:36I mean this 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
09:42I'm gonna start out
09:43With a potato
09:50A little bit of char
09:52Well seasoned
09:53But they've got that clam juice
09:54All over
10:00Perfectly done
10:02All right
10:04I'm gonna 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
10:14Just a hint
10:15Of the grill
10:19That's good kielbasa
10:21And the corn
10:22Oh yeah
10:27Not dried out
10:28Because of that brine
10:29And what better to
10:30Wash it all down with
10:32Than some of your beer
10:33Cheers to you
10:34Thank you so much
10:35For 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
10:46Until they're just
10:47Beginning to soften
10:47Grill the potatoes
10:49Corn and sausage first
10:50And then finally
10:51Grill the clams
10:52And lobster
10:53Until they're just
10:53Cooked through
10:54So from America's
10:55Test kitchen
10:56To you
10:56It's Julia's own
10:58New England clam bake
11:00All right
11:01Got to bring this
11:01A little closer here
11:02I'm going in for
11:03The knuckle meat
11:04It's my favorite
11:04Knuckle 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
11:16Best practices
11:17That are going to
11:18Make that grilling
11:18Experience better for you
11:19Before you start grilling
11:20You really want to
11:21Make sure your grill
11:22Is clean
11:22If you have
11:24A gas grill
11:24That means checking
11:26Over the cooking surface
11:27But you also want
11:27To go below
11:31Beneath the cooking box
11:32Of your grill
11:33Is a little pan
11:34That catches any grease
11:35That gets rendered
11:36Out during cooking
11:36You really want to
11:37Make sure that
11:38This is empty
11:39Before you turn on
11:40Your grill
11:43If you have
11:44A charcoal grill
11:45Checking to make
11:46Sure it's clean
11:46Means pulling off
11:48Your cooking grate
11:48And having a peek
11:50At the bottom of the kettle
11:51You want to make sure
11:52There isn't ash down here
11:53And especially you don't
11:54Want to see any grease
11:55Underneath this grill
11:58Is a little basket
11:59That catches the ashes
12:00And you just want
12:02To make sure that
12:02That's empty
12:03Overflowing catches
12:04That's not a good thing
12:05Either
12:06When I use a charcoal grill
12:07I like to preheat
12:08My briquettes
12:09In a chimney starter
12:11I think it's a really
12:12Quick and efficient way
12:13To get the briquettes
12:14Going
12:14The key to using
12:15A chimney starter
12:16Is to have the right
12:17Amount of fuel
12:17I like to use
12:18Two full-size sheets
12:20Of newspaper
12:21I just crumple it up
12:22And place it
12:23In the lower chamber
12:24When you have
12:25Too much newsprint
12:27Under there
12:27It actually blocks
12:28The airflow
12:29And I find that
12:30I have to keep
12:30Lighting the newspaper
12:32To get it to catch
12:33On the other hand
12:34When there isn't
12:35Enough newspaper
12:35In that lower chamber
12:36The paper catches
12:38But you don't get
12:39A sustained flame
12:40And so the briquettes
12:41Don't ignite
12:41It's going to take
12:42About 25 minutes
12:43For a full chimney
12:44Of briquettes
12:45To be ready
12:45And when they are
12:47You can just
12:48Empty them out
12:49Onto this surface
12:50Arrange the coals
12:51The way your recipe
12:52Directs
12:52And then pop
12:53The cooking grill
12:53In place
12:54At this point
12:55Cover the grill
12:56And give it
12:56Five minutes
13:00Now to preheat
13:01A gas grill
13:02You just want to
13:02Flip all of your
13:03Burners up to high
13:04And then close
13:06The lid
13:06Gas grills
13:08Take about 15 minutes
13:09To fully preheat
13:10So make sure you
13:11Remember that
13:11Before you start cooking
13:13Preheating does
13:14Two things for you
13:15One
13:15It gets those grates
13:16Really hot
13:17And it means
13:18That any food
13:19That is stuck there
13:19From the previous
13:20Time the grill
13:21Was used
13:21It's really easy
13:22To scrape that stuff
13:23Off at this point
13:24The other thing
13:25You get is
13:26Minimal sticking
13:27Food is just
13:28Less prone to sticking
13:29When the grill grates
13:29Are properly preheated
13:31Now during cooking
13:33The thing you have
13:34To remember
13:34Is to manage
13:36The heat properly
13:36On charcoal
13:38You do this
13:38With the lid
13:40I find that
13:41For most recipes
13:42I can leave
13:43The lid off
13:44The coals
13:45Are going to radiate
13:45Enough heat
13:46To get me
13:46All the color
13:47And browning
13:48And charring
13:48That I'm looking for
13:49Really the only time
13:50I want this grill
13:51Covered
13:52Is when I'm trying
13:53To 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
14:04Different on gas
14:05On a gas grill
14:06I want this covered
14:08Pretty much the entire time
14:09These work a little bit
14:11Like the oven
14:11In your kitchen
14:12And it's all about
14:13Trapping heat
14:14The entire time
14:15So if you want
14:16Your times to work out
14:17The way the recipe says
14:18Keep the lid down
14:19The last thing
14:20You need to know
14:20Is when you're done
14:21Grilling
14:22You want to pop
14:22That lid down
14:23One more time
14:24And let that
14:24Cooking grate
14:25Heat up again
14:26It's going to make
14:27Cleaning off any food
14:28That's stuck on
14:28Really easy
14:29And you'll be
14:30Thanking yourself
14:30The next time
14:31You go to use your grill
14:32And maybe me
14:39People who love to grill
14:41Cook all manner
14:42Of things outside
14:42Including baked goods
14:44Which I think
14:45Is 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
14:49Yeah
14:50Super impressive
14:51To make cornbread
14:51On the grill
14:52You usually think
14:52Of doing that
14:53In the oven
14:53But what the grill
14:54Allows us to do
14:55Is to char some ingredients
14:57That will go into
14:58That cornbread
14:58We're going to work
14:59With jalapenos
14:59And 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
15:04At our grill
15:05So we've been
15:06Preheating a gas grill
15:07For 15 minutes
15:08Before we do
15:09Any cooking
15:09I'm just going
15:10To take a grill brush
15:11That's a hot grill
15:12That is a hot grill
15:13Isn't it
15:14And I'm just going
15:15To take this grill brush
15:16Get any food
15:17That was left over
15:18From last night's fish
15:19Off there
15:19And then I'm going
15:20To take some tongs
15:21And a paper towel
15:22And I'm going
15:22To dip this
15:23In some oil
15:25And I'm just going
15:26To brush our grill grates
15:28Now this does
15:29A couple things
15:29It will get all
15:30The stuff that we
15:31Just scraped off
15:32The grill
15:32It will also season
15:33The grill
15:34So if you're cooking
15:34Something that sticks
15:35The oil is a nice barrier
15:38And that looks good
15:40So what we want
15:41To do with our setup
15:42Is we want to have
15:43A grilling zone
15:43Right here
15:44Which I'll keep
15:44That burner on high
15:45And then we're going
15:46And then we're going
15:46To have a baking zone
15:47Over here
15:47Where we're actually
15:48Going to put
15:48The cornbread to bake
15:49What we're looking
15:50For is 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
16:00Which I've husked
16:00And take the silk off
16:02So we're going
16:03To close the grill lid
16:04We want to capture
16:05That heat in there
16:06When we're grilling
16:06And we're going
16:07To char those vegetables
16:08I'm going to go in there
16:08Every couple minutes
16:09And turn them
16:10The jalapenos
16:10Will take 7 to 10 minutes
16:11The 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
16:17See how they're doing
16:19So the jalapenos
16:20Have some nice char
16:21So I'm just going
16:22To put those
16:23On our cutting board
16:24And then let's check
16:25On our corn
16:26So the corn needs
16:27Another couple minutes
16:28To char on this side
16:29Right here
16:29So I'm just going
16:30To roll that over
16:31Like that
16:34Close the lid
16:34Go for another
16:35Couple minutes
16:35Okay
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
16:41Looks good
16:42Good enough to 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
16:53Here
16:53Cast iron is really nice
16:55Because it will
16:55Moderate the heat
16:56On the grill
16:57Oh right
16:57So it will keep it
16:59From getting too hot
16:59Too cold
17:00It will hold on
17:01To a lot of heat
17:01And it will allow
17:03It to bake from the
17:03Bottom and the top
17:04Evenly
17:05So I'm just going
17:05To put that
17:06Over the hot heat
17:07Now I have another
17:07Flavor building technique
17:08For our cornbread
17:09Cool
17:09So I have
17:10Two and a quarter cups
17:11Of 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
17:16We're going to toast it
17:18It's going to add
17:19A 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 to burn
17:26Or 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 the lid open
17:31I've burned that before
17:33So I just want that reminder
17:34Of having that cornbread over here
17:35So now we can focus
17:36On our vegetables
17:37So I'm just going
17:38To take 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
18:03But you'll also get
18:04Those nice grassy flavors
18:06Lovely
18:06So I'm just going to take it
18:08And again
18:08Cut down one edge
18:10Cutting around those seeds
18:11Like that
18:12And then I'm going to take that
18:13And just cut it like that
18:15And then I'm just going to
18:16Finely chop these
18:17So I'm just going to finish up
18:19With our jalapenos
18:20And our cornmeal will be ready
18:21And then we can build our 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
18:30I mean it's not going to toast
18:31And get like a really dark color
18:33It's more 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 off the grill
18:39And put this into our mixing bowl
18:42Now I'm going to put the cast iron
18:44Back on the hot side
18:45I'm going to close our grill
18:47Because we want that pan to be hot
18:49When we put the batter in
18:50So that will keep it nice 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 of baking powder
19:01A teaspoon of baking soda
19:03And three quarters teaspoon of salt
19:07And I'm just going to whisk that into our cornmeal
19:10Like that
19:12That is all whisked together
19:14And now we can focus on our wet ingredients
19:16We're going to mix everything in one bowl
19:17So for dairy
19:18I'm going to add one and a half cups of sour cream
19:21So quite a bit of sour cream here
19:23Yeah
19:23Richness
19:24A little subtle tang at the end
19:26Is going to be really nice with that
19:28I have a half a cup of whole milk
19:33And then a quarter cup of melted unsalted butter
19:37And I'm also going to add a quarter cup of oil
19:40I like the combination of oil and butter here
19:43The butter of course adds flavor
19:45But I find that the oil adds a little bit more moistness
19:49Especially once the cornbread has cooled down a little bit
19:51Because that oil stays liquid at cooler temperatures
19:54Whereas butter would set up
19:55And make for a firmer, less tender, less moist cake
19:58Interesting
19:59So it's like a trio of fats
20:00You have the sour cream, the butter, and the oil
20:02Yeah, it's going to be pretty rich
20:04And then I have two large eggs
20:06That looks pretty good
20:08Now I'm going to take our vegetables
20:10Our jalapeno and our corn
20:11Add that back to the batter
20:13Mmm
20:14And one last item
20:16I have one and a half cups of sharp cheddar cheese here
20:19Yum
20:20So I'm just going to make sure that everything is distributed
20:23Kind of breaking anything apart
20:24So I don't have big chunks of corn or jalapeno
20:28Okay, that is our batter
20:30So now back over on our grill
20:33Our pan has been keeping hot
20:35Looks hot
20:36And I have one tablespoon of melted butter here
20:38I'm going to add that and just brush it around
20:40A brush and make sure I get up on the edges
20:42So nothing sticks
20:43Okay
20:45Obviously that little bit of dust left from 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 smooth that top a little bit
21:03And then I have one last addition
21:04I have another half cup of sharp cheddar cheese
21:07That's going to toast and brown on the top
21:09And get us a nice kind of grilled cheese flavor
21:13And that's that
21:14So now we don't want to leave it on the hot side
21:16We need to bring it over to our cool side
21:18So it acts like an oven
21:19So I'm just going to slide this over to the cool side
21:23Just tuck it back there
21:26Close the lid
21:27And let that bake
21:28We're going to bake it anywhere from 20 to 35 minutes
21:31Okay
21:31Kind of a wide time range
21:33But grills vary from 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
21:41Gotcha
21:42And you're obviously going to rotate it halfway
21:43Exactly
21:44We want to make sure that we're getting both sides evenly
21:47So it's been about a 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
21:54Looks great
21:55So I'm just going to take the toothpick
21:57And put it in the center
21:59Oh coming out nice and clean
22:00Nice and clean
22:00Also going to check around the edges
22:04Perfect
22:04That is done
22:06So I'll take this off
22:09Close our grill
22:10I'm going to let this sit on the wire rack for 30 minutes
22:12If we cut into that right now
22:14It's going to crumble all over the place
22:15So we want to let that solidify come together
22:17It'll take about 30 minutes
22:19Okay
22:20Cornbread is cooled
22:21And it's time to eat
22:22Alright
22:23So I'm just going to take a paring knife
22:25Score the top
22:28And once you make that score
22:29Or I can cut through the crust on the bottom like that
22:33Alright
22:34One last cut to get through that
22:38Oh look at that
22:39Beautiful isn't it
22:40And it's baked nice and even all the way through
22:42Yeah
22:43I can't wait to dig into this
22:46I mean look at that crust on the bottom
22:49Alright
22:53Mmm
22:53Mmm
22:55You get the jalapenos first
22:58A little bit of spice
22:59I mean we left some seeds in 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 comes through
23:08But also the toasted cornmeal
23:10It kind of kicks everything up a notch
23:12It just has this nuanced toasted grill flavor
23:15Yeah I love the pops of that charred corn
23:17Delicious
23:18Keith this is fantastic
23:20I'm glad you enjoyed it
23:21Thank you
23:22So if you want to give grilled cornbread a try
23:25Start by grilling the corn and toasting the cornmeal
23:28Enrich the batter with sour cream butter and vegetable oil
23:31And bake it in a cast iron skillet right 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 and cheddar
23:42You can find this recipe
23:44And all the recipes from this season
23:46Along with our product reviews
23:47And select episodes at our website
23:50America'sTestKitchen.com slash TV
23:53I love that you can just hang outside and bake cornbread
23:55Yeah
23:56Maybe a beer
23:57Yeah
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