Saturday, March 12, 2011

Extreme Grill Lighting and Cleaning MCTV

Extreme Grill Cleaning and Lighting

Okay, you’re having a party in the backyard. You’ve marinated your famous Pollo Asado overnight and you’ve lit the grill. Everyone’s there and hungry. You go outside to toss the chicken on the grill and it happens… The grill’s not getting hot. The charcoal is lit but not really going… this happens to everyone. A clean charcoal grill is a grill that will perform well. In today’s video we see how to clean and light the grill… with blow torch!

Check your homeowners insurance before trying this as people have burnt their houses down!

Mad Coyote Joe

Thursday, March 10, 2011

Choosing the Right Knife MCTV

They say you can tell a professional by their tools. This is especially true in the kitchen. There are so many cheap, new, poorly made and thought out and unnecessary kitchen gadgets and tools on the market promising that “You’ll cook like a pro,” that are just plain a waste of time. This is not to say that all of them are garbage. With the advent of new materials and designs, there are many that perform as promised. So how do we sort this out?

Start with the basics and remember anything that sounds too good to be true, most likely is! Never has this applied so much as in the case of kitchen knives. A good basic 10 inch kitchen knife starts at about$100.

Recently, Arch, a friend of mine stopped by our local coffee house. Upon seeing me he went back out to his car and came back in with a new set of knives from the local warehouse store. It had eight different kitchen knives and a set of eight more steak knives… all for $99! What a deal. I asked Arch why he was getting new knives, he said all of our knives are old and dull. I asked if he would bring them to coffee sometime so I could look at them and he said, I brought them to see if you knew someone that could use them (He’s like that). He pulls out a box that is full of the finest knives available.

I asked, “How long a go did you have these sharpened?”

He said, “We’ve never had them sharpened.”

Okay… this is how knives are meant to be used. Good knives come sharp and they have a long, round tool that comes with them. The tool is called steel; its purpose is to keep a sharp knife sharp for a longer period of time. In most residential kitchens the knives should be sharpened by a pro about once a year. Just look online for “Knife Sharpener” in your area.

Oh and my friend Arch had his wonderful knives sharpened. They are great and he took the “Deal” back.


Mad Coyote Joe

Tuesday, March 8, 2011

Easy Hosin Salmon

Easy Hoisin Salmon

This is one of the most amazing dishes. The combination of Sesame oil and hoisin sauce is slightly sweet, with a deep nutlike flavor. If you’re adding more fish into your diet or just looking for an easy Asian twist on everyday oven roasted salmon, you’ll be amazed. The rule of thumb for grilling or oven baking (350 f°) fish is 10 minutes of baking for every minute of thickness. In the oven we add a few extra minutes to compensate for heating the baking dish. This cooking time provides a medium or lightly cooked piece of fish. If you like your fish well done add a few minutes. Also oven cooking times vary so give it a try and take a few notes. That way, you will find how to make this wonderful dish cooked to perfection, every time. Watch the video and please comment and share!


Mad Coyote Joe