Get Over Your Fear of Grilling With Cat Cora's Clever Tips

Get Over Your Fear of Grilling With Cat Cora's Clever Tips

Get Over Your Fear of Grilling With Cat Cora's Clever Tips

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Get Over Your Fear of Grilling With Cat Cora's Clever Tips

Get Over Your Fear of Grilling With Cat Cora's Clever Tips
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If you're intimidated by the grill, listen up: we've enlisted the help of Iron Chef Cat Cora to help set matters straight. Watch the video to learn all about her must-have grilling equipment; tips and tricks for perfectly grilling chicken, beef, and shrimp; serving suggestions; and more. Also in This Series: Host a BBQ Bash Like Cat Cora Best Chef Secrets: Cat Cora's Mediterranean Sides and Sangria From Cat Cora Basque BBQ Rub Ingredients2/3 cup dried orange peel 1/2 cup chili powder 1/3 cup sea salt 1/3 cup freshly ground black pepper DirectionsWhisk together all of the ingredients in a small bowl. Information Category Marinades/Rubs, Condiments/Sauces Yield About 1 3/4 cups spice rub. Print recipe From Cat Cora CCQ Sauce Ingredients1 cup ketchup 1/2 cup light brown sugar 2 teaspoons sea salt 1 teaspoon freshly cracked black pepper 6 tablespoons apple cider vinegar 2 tablespoons freshly squeezed lemon juice 4 tablespoons worcestershire sauce 2 teaspoons hot-sweet mustard 1 teaspoon chili powder 1/4 cup water 1 tablespoon olive oil 1 teaspoon smoked paprika 1/2 teaspoon red chili flakes Directions Add all ingredients to a small saucepan and simmer over low heat for 30 minutes, or until thickened. Information Category Condiments/Sauces, Other Yield 2 cups CCQ sauce. Print recipe From Cat Cora Chimichurri Sauce Ingredients1 poblano pepper 1 serrano pepper 6 cloves garlic 3 bay leaves 1/2 tablespoon sea salt 1/2 cup Italian flat leaf parsley, finely chopped 1/4 cup oregano, finely chopped 1/4 cup basil, finely chopped 1/4 cup sherry vinegar 1/2 cup olive oil Directions Slice off the stems on both the poblano and serrano peppers, but otherwise leave them intact. Add the peppers, garlic cloves, bay leaves, and salt to a food processor. Process until finely chopped. Fold in the chopped herbs. Slowly whisk in the vinegar and oil to incorporate. Information Category Condiments/Sauces, Other Yield 1 1/4 cups chimichurri sauce. Print recipe From Cat Cora Tzatziki Sauce Ingredients1 tablespoon freshly squeezed lemon juice 1/2 cup olive oil 1 teaspoon finely diced garlic 1 teaspoon salt 2 cups plain yogurt 1 cucumber, seeded and julienned Directions Whisk together the lemon juice, olive oil, finely diced garlic, salt, and yogurt in a mixing bowl. Fold in the cucumbers. Information Category Condiments/Sauces, Other Yield 2 cups tzatziki sauce. Print recipe From Cat Cora Grilled Chicken Breasts and Thighs with CCQ Sauce Ingredients3 pounds skin-on, bone-in chicken pieces Basque BBQ rub Olive Oil CCQ Sauce Directions Generously rub with the chicken with the Basque BBQ rub. Add to a large mixing bowl, drizzle with olive oil, cover with plastic wrap, and let marinate (refrigerated) for 3 to 6 hours. Preheat the grill for 10 minutes on high heat; lower the heat to medium, and sear the chicken skin-side down until the skin is browned and releases from the grill grates, about 2-3 minutes. Flip the chicken and cook until browned on the other side, about 2-3 minutes. Reduce the heat to low and cook until the internal temperature reaches 160°F for the light meat, and 170°F for the dark meat. Allow to rest for 5-10 minutes, slather with CCQ sauce and serve. Information Category Main Dishes, Poultry Yield Serves 6-8. Print recipe From Cat Cora Beef Tenderloin with Chimichurri Sauce Ingredients3 pounds beef tenderloin Basque BBQ rub Olive oil Chimichurri sauce Directions Generously rub the tenderloin with the basque rub, drizzle with olive oil, wrap tightly with plastic wrap, and let marinate (refrigerated) for at least 3, and up to 24 hours. Preheat the oven to 425°F. Preheat the grill for 10 minutes on high heat; lower the heat to medium, and thoroughly brown on all sides. Remove from the grill, wrap in tinfoil, and bake on a half-sheet pan until the tenderloin's internal temperature reaches 125-145°F, depending on desired degree of doneness. Let rest for 10-15 minutes, thickly slice across the grain, drizzle with chimichurri sauce, and serve. Information Category Beef, Main Dishes Yield Serves 6-8. Print recipe From Cat Cora Grilled Shrimp with Tzatziki Sauce Ingredients4 pounds shrimp, peeled and deveined, tails still on Basque BBQ rub Olive oil Tzatziki sauce DirectionsTo see how this dish is made, check out Best Chef Secrets: Mastering the Grill with Cat Cora. Rub the shrimp with the Basque BBQ rub. Add to a large mixing bowl, drizzle with olive oil, cover with plastic wrap, and let marinate (refrigerated) for 30 to 45 minutes. Preheat the grill for 10 minutes on high heat. Meanwhile, thread the shrimp onto skewers. Lower the heat to medium, arrange the skewers on the grill, and cook until the shrimp turn pink on the side facing the heat. Flip, then cook until pink on both sides, and opaque. Allow to rest for a couple minutes, then drizzle with tzatziki sauce and serve. Information Category Shellfish, Main Dishes Yield Serves 6-8. Print recipe">