Grillin' & Chillin' Grill Giveaway - KTTC Rochester, Austin, Mason City News, Weather and Sports

KTTC Grillin' & Chillin' Grill Giveaway

We have a winner!  KTTC awarded the BIG GREEN EGG Smoker & Charcoal Grill from Warners' Stellian to Martin from Oronoco.  Thanks for everyone who entered - and thanks to Warners' Stellian and Ye Olde Butcher Shoppe for partnering with us. 

Watch Robin Wolfram Thursdays during NewsCenter at FIVE for KTTC Grillin' & Chillin'.  She'll have recipes and tips for outdoor grilling.  And you'll have a chance to enter to win the World's Best Smoker and Grill, Big Green Egg (Large), from Warners' Stellian, your appliance specialist in Rochester valued at $1,000!  Winner will be announced during NewsCenter at Five on Thursday, June 7th.  But feel free to enter every day.  You can enter to win two ways:  Enter below ... or grab your cell phone and "Text GRILL to 82942" now. 

Each week Robin will bring in a guest grill master. 

Thursday, May 31 - Robin & Grill Master Dan Forliti of Warners' Stellian.
Today on the grill it was steak.  Steak!  Steak!  Steak!  And boy was it delicious.  The steak came from Ye Olde Butcher Shoppe ... New York Strip, Rib Eye, Bacon-Wrapped Fillet Mignon and Burgundy Pepper Marinated Fillet of Sirloin (most popular).  The experts are Ye Olde Butcher Shoppe recommend a hot grill.  It's steak - there isn't much to do ... just grill and enjoy.

Thursday, May 24 - Robin & Grill Master Dan Forliti of Warners' Stellian.
Today on the grill, Dan and Robin cook up a bunch of fun stuff!

Shish Kabobs (made by Ye Olde Butcher Shoppe in Rochester), melon wrapped in prosciutto and grilled pineapple and ham sandwiches...YUM!  Here are some variations of the recipes for you to try.  Don't forget to grab your cell phone and "Text GRILL to 82942" now and/or enter WAY BELOW too.  Good luck!

Beef Shish Kabobs with green peppers, onions and mushrooms

Ingredients:
1 pound beef sirloin, top sirloin, or filet
1 medium onion
1 green pepper
10 large white mushrooms
1 red pepper (optional)
2/3 cup dry red wine, burgundy or pinot noir
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon olive oil

YeOlde Butcher Shoppe Shish Kabobs Tips, Seasonings & Recommendations

We use precooked potatoes on our Kabobs this helps even out the grilling time on the vegetables. 

Beef kabobs take the longest to get the meat done but you can make them medium rare if you like or well done.  

Pork and chicken take less time but should be cooked through out but not over cooked.  Nothing worse than dry chicken or pork.

For beef kabobs I would recommend a prime rib seasoning,  for pork we use a Greek souvlaki seasoning which is excellent or one of your favorite Greek seasonings.

Chicken can be seasoned the same way you would any chicken recipe plus we use several marinades as well.  Make sure you marinate the chicken before you put them on the skewer with the vegetables.

If you want a shrimp kabob with vegetables it is better to make one kabob with shrimp and one with the vegetables put the vegetables kabob on first then the last 10 or 15 minutes put on the shrimp kabobs; on a hot` grill they should only take 5 minutes per side. 

Directions:

After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.

Prep the grill
If using gas, heat the grill on high for 10 minutes prior to cooking.  If cooking on coals, it is best to use natural hardwood charcoal.  Add enough coals to cook over a high heat for 10 to 15 minutes.

Grill ‘em
Place the kabobs on the hot grill directly over the flame or coals.  Keep the lid open since we are cooking on direct heat.  Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness.  Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.

Meat on a stick!

Now you too can enjoy this wonderful beef shish kabob recipe.  Keep coming back to see our other shish kebab recipes and other uses for skewers.

Prosciutto di Parma

Ingredients:
1 - 1/2 pound package of prosciutto
1 - large cantaloupe - peeled and seeded - cut into 16 sections
Few sprigs of fresh mint
Balsamic Vinegar
1 - lime - juiced

Directions:

  1. Heat grill to high.
  2. Cut cantaloupe into 16 slices. Season with pepper and basil.
  3. Wrap each with a slice of prosciutto.
  4. Grill each of the 3 sides for 1-2 minutes.


Read more: http://italian.food.com/recipe/grilled-prosciutto-wrapped-cantaloupe-321698#ixzz1voO1m2uX

Thursday, May 17 - Robin & Grill Master Janelle Forliti of Warners' Stellian.
Another fun grilling segment on NewsCenter at Five.  They made some delicious bacon wrapped asparagus and stuffed mushrooms.  Here's another recipe you might want to try.  Grill up a bunch of these and you're sure to enjoy!  Don't forget to grab your cell phone and "Text GRILL to 82942" now and/or enter WAY BELOW too.  Good luck!

Grilling: Bacon-Wrapped Crimini Mushrooms

20091227-bacon-wrapped-crimini-mushrooms.jpg

 Ingredients 
  • 1 lb bacon, cut in half
  • 1 lb of crimini mushrooms, scrubbed and stems removed
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Bamboo skewers, soaked in water for 30 minutes prior to use

Procedures

  1. Place mushrooms in a large bowl. Toss with olive oil until all mushrooms are well coated, about 3-4 tablespoons. Season with salt and pepper to taste. 
  2. Wrap each mushroom in 1/2 a slice of bacon and thread onto skewers, leaving at least 1/2 an inch of space between the mushrooms. 

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the cooking grate. Grill the mushroom skewers until bacon is cooked and crisp on all sides, moving the skewers around if flare-ups start to occur. Serve either hot off the grill or at room temperature.

Thursday, May 10 - Robin & Grill Master Dan Forliti of Warners' Stellian.
20100527-grilled-pizza-primary.jpg

Grilled pizza. What's there to say about it but that it's pretty awesome and that, yes, you can grill a pizza.

It's much more fun and interesting than other stuff you're thinking about grilling. Burgers? Hot dogs? Steak? Hmmph. Don't you do those every weekend?

So here's a quickie guide to doing grilled pizza. It's not a step-by-step, hold-your-hand guide—because I don't think doing grilled pizza is that difficult. Are you going to get it right the first time? Maybe. But it takes some practice.  The recipe below isn't the one Dan and Robin used on May 10th, but is another fun idea you may want to try sometime.

What You'll Need

  • A grill: Charcoal or gas will work. If you're a beginner, gas is much easier because you can regulate the temperature. Coal is fine, too, but you have to be on top of things to keep your fire at the right temperature
  • A grill with a clean grate: You don't want your dough to stick, right?
  • Pizza peels: You'll need at least two. Ideally, you'd get one wooden peel to build pies on and one metal peel to remove them from the grill. Myself, I use wooden peels for both. It's not like the peel is coming into contact with the grill for any significant amount of time (and if you've done things right, the pizza should come release from the grate easily).
  • Grilling tongs: If you're using wooden peels, these can assist you in flipping the pizza; use them to grasp the dough by the edge and slide it onto the peel for flipping. 
  • Swiftness and attentiveness: The dough cooks quickly. You need an eagle eye and lightning reflexes to flip it at the proper moment.
  • Dough: Try your local mom-and-pop pizzeria and see if they'll sell you some dough. Your grocery store may have pizza dough, too. Or, you could always make it yourself.
  • Sauce: Easiest is a store-bought sauce that you like. 
  • Prepped toppings: Get your toppings organized and within easy reach. Use what YOU like.  Once you flip the dough, you need to top it quickly because you don't have much wiggle room as far as cooking time goes. If you want any meats that need to be cooked, do so beforehand; on-grill time is too short to allow for cooking all the way through.
  • Finely sliced or grated cheese: Make sure to finely grate or slice your cheese so it melts faster.
  • Plenty of olive oil, a wide-mouth container, a pastry brush: You'll need lots of olive oil it to brush the dough to keep it from sticking to the grill. Pour it in a mason jar so you have easy access to it. Use the pastry brush to apply it

Directions

Stretch out your dough on a lightly floured pizza peel so that it's about 1/8-inch thick. At this point, brush olive oil generously over the dough with the pastry brush. Now slap that thing on the grill. Here you're going to have to use some skill. I slap it on the grill by quickly flipping the peel over so the oiled side of the dough smacks right on there quickly. Don't worry: The dough won't fall through the grate. You'd think it would, but it doesn't. 

Once the dough is on the grill, you have about 1 to 1 1/2 minutes of cooking time before you need to flip it. But in the meantime, you'll want to quickly brush on a slathering of olive oil on the exposed side. Be careful not to overdo it here; too much oil, and it'll start dripping into the coals, causing dreaded flare-ups. When the dough starts to bubble on exposed side--like a pancake does (right)--it's time to flip. The dough should release easily from the grate at this point, since it frees up after a bit of cooking. Slide the peel under it, and lift off cooking surface

Flip and then add sauce and top it. This is not the time to go heavy on toppings. You need them to heat through and the cheese to melt. I might be helpful to have an assistant who serves as the sauce-applier. Once you've got your pizza topped, close the grill lid so heat can reflect down onto the top. Cook for about 1 1/2 minutes, checking after about a minute for doneness.

When the pizza's ready, remove it from the grill and enjoy!

Thanks to our KTTC partners:

We'd like to thank our friends at Warners' Stellian in Rochester for partnering with KTTC.  Stop in to visit them - they're located in Apache Mall next to Mc Donald's.  They work harder to earn your business.  Think of them as your appliance specialist!  Warners' Stellian is providing that awesome Big Green Egg that you can win.

Thanks, also, to Ye Olde Butcher Shoppe.  They're providing the meat that we're using in our grilling segments.  Ye Olde Butcher Shoppe is a family-run business offering a large selection of USDA choice or perfectly aged beef, grade A poultry, USDA pork, processed meats, and other fine products.  Visit them in Rochester at 902 7th Street NW - as they say ... "You're gonna love what we've got!"

No purchase necessary.  Standard text messaging rates may apply.  Text STOP to stop/HELP for help.  You're joining KTTC Mobile Rewards Club and may receive up to four messages a month.  Winner randomly chosen Monday, June 4th and announced during the 5pm news on Thursday, June 7th.  Enter by either TEXT or on-line.  Odds of winnings depends on number of entries.  Call KTTC 507-288-4444 for more info.

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