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Welcome to Cajun Cooking TV Featuring Beryl Stokes Tonight’s episode by: Mike Stokes
Hi you all and welcome to our grilling tips video. My name is Mike Stokes I am in Baton Rouge, Louisiana. You have probably seen a lot of my wife’s cook in video, she is Beverly Stokes of Cajun Cooking TV and we want to have some grilling tips tonight.
Tip #1, you need to have a good pit. I happen to use the no smokers all my life; 40 years I have been cooking on this. They come in three sizes and as you can see I have all three sizes. The small one is perfect when it is just you and your wife will cook say four to six hamburgers, you know, a little chicken. This one is good for bigger things when you want to do some smoking. And this is our party grill. They could cook for a crowd. Like I say, we need to o have three. They are very inexpensive. Lasts a long time and I have just never found a pit that cooks any better.
Hi! This is grilling tip# 2, your charcoal. Folks, good charcoal makes a big difference. I spent most of my life using these charcoal briquettes and one day, you know when I was a kid, my dad did not use those things. He uses real charcoal. When I have discovered some real charcoal one day and gave it a try and it makes just a difference in the world in how you food taste. So, your real hardwood charcoal as grilling tip #2.
Hi you all! We are back with grilling tip #3. That is a charcoal chimney. This help when you light a charcoal. You can light the charcoal with one piece of newspaper. Get a piece of newspaper and tear it in half. Crumble it up, do not wound up tight, just stick it in the bottom just like that. Then fill it with charcoal. In just a minute we are going to light this and then just going to light it the one piece of newspaper. So, you got these little holes at the bottom and light your newspaper, just go all the way around. This is going to light your charcoal. They it will be ready in about 15 and 20 minutes and this has been grilling tip # 3
This is grilling tip #4. To make your food extra special to stand out the neighborhood make your food better known in your neighbors, use smoking chips. These come in a variety of flavors mesquite, hickory and other flavors. We prefer mesquite here. You can get this in grilling store or at amazon.com. Give you about two handfuls. Do you want me to draw her? Let me not draw her. A bowl and I soak them for half an hour or hour. We get ready to cook you just pout the water out, take the handful just throw it to your hot coals and it is just going to make one wonderful flavor; have grilling tip #4.
Okay grilling tip# 5, you just spray your grill before you go to grilling. And I just use some spray oil, I use Canola oil. Before you cook you just take your grill and spray. That is grilling tip #5.
Hey you all! This is grilling tip # 6, make preparation in this evening. Tonight, we have pork tenderloin. You must have season most of the meat about the same. We use sea salt. Now, put a little sea salt, not a lot. Now, what to put good amount on is garlic powder; whether it be chicken, hamburger, pork tenderloin or steak. Then some of ton of this Creole seasoning and then we will do both sides. I put wax paper on here just like here that I made out like this and then I do not have to wash this before I am, bring the maid in. Six, this is grilling tip #6.
Okay, now we have grilling tip #7 that is if whether you are going to grill or smoke. Now, this pork tenderloin, you could grill but it actually is going to be a whole lot better if we smoked it. And how do you do that with this pit is just a matter of getting all the charcoal one side as supposed to spread that out. I just dump it across all along the back side of the grill. Now, I am going to add my wood chips. And you see all these coals from one side of the pit. If we will cook in hamburgers or steaks or something like that, we spread these coals out all over making even fire all. But we put it all in one side because as you can see we are going to put the meat on the opposite side. Put the grill on there. Now, are going to tak