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Dozen Doughnut Bread Pudding sweet addition to grill

Dozen Doughnut Bread Pudding sweet addition to grill

Most days, we never come home with a dozen doughnuts … just not good for a family like ours to have doughnuts around. Honestly, they won’t last long, hence why they never make it to our counter. As we were working on a special project out of town, it was decided to grab a couple dozen for talent as they would be working all day with little time to break for lunch or anything else. Well, they only…

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After the catch: Perfect Shark Marinade for the grill

After the catch: Perfect Shark Marinade for the grill

Creating the perfect shark dish can be tricky, but it doesn’t have to be, and the key could be a perfect shark marinade. If one can combine the flavors that accentuate the finicky-flavored shark meat, grilled shark success can be attained. Perfect Shark Marinade 2 pounds shark steaks (remove blood line) ¾ cup soy sauce 4 dashes sesame seed oil 2 teaspoons fish sauce 2 Tbsp rice vinegar 2 Tbsp…

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BBQ Ribs Jambalaya: Perfect use of leftovers

BBQ Ribs Jambalaya: Perfect use of leftovers

When most grill masters break out ribs for a big cookout, there will likely be leftover pork goodness. If so, BBQ Ribs Jambalaya is just the ticket to keep those taste buds happy long after the grilling is done. Considered blasphemy by some, having so many racks of ribs could mean … gasp … throwing some out after a while in the fridge. Don’t do it. Save that rib meat and use it to kick up many…

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Elevate your grill: Fried Ribs will make you slap someone

Elevate your grill: Fried Ribs will make you slap someone

Many moons ago, we were invited to a restaurant in Starkville, Mississippi to try out new menu items that were created for college students. Items like, Barbecue Sundae, Pulled-pork Nachos, Brisket Salad and Fried Ribs. Yes, Fried Ribs. At first, we were checking the proximity of the closest emergency room in case a heart attack set in soon after eating these ribs. After tasting the…

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Better Grilling: Control the heat when using charcoal

Better Grilling: Control the heat when using charcoal

Better grilling comes with a simple approach. Control what you can control. You are in control of what your grill, when you grill and how you grill. Taking the reigns on your grill session means control the flavor, and most importantly, control the heat. Charcoal can be difficult to control, seemingly why some grillmasters end up with chicken burned on the outside, but still raw on the inside.…

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Consumer Proteins: U.S. markets could see better prices for beef, pork in 2017

Consumer Proteins: U.S. markets could see better prices for beef, pork in 2017

KANSAS CITY — The U.S. meat and poultry industry faces a blockbuster protein year, which means that consumer demand at home and abroad will be more important than ever. The industry hopes carnivores step up to the plate and devour the two most expensive consumer proteins – beef and pork. The first two months of the year saw encouraging signs this will occur. Americans responded to aggressive beef…

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Versatile all-purpose blend can be used on all foods

Versatile all-purpose blend can be used on all foods

There is an all-purpose blend for everyone. That’s right, and it’s likely right under your nose in your pantry with ingredients you use everyday. Stevia is part of a Healthy All-Purpose Blend for meats and vegetables. In the Grillax Test Kitchen, we have played around with spices and come up with a healthier all-purpose spice concoction that may be exactly what you need for your next grill…

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Indirect grilling on kettle grills can be especially effective when using a homemade charcoal halo. All you need is a $5 dog bowl from the pet store and you’re in business.

One of the benefits of indirect grilling is a slower and more gentle cooking method, enabling one to cook large, thick cuts of meat without any burning of the protein. Add a little wood to your grill session and see how limitless your options are for great, smoky flavors.

Take a look at the steps to create your own, inexpensive charcoal halo below in the slideshow and increase your rank as a Grillax Nation grillmaster.

Special thanks to Redditor SerPuissance for the grand idea for this gem.

Constructing a Charcoal Halo

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Charcoal Halo made with dog bowl will change how you grill Indirect grilling on kettle grills can be especially effective when using a homemade charcoal halo. All you need is a $5 dog bowl from the pet store and you're in business.

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Wood Smoke 101: Grilling better with wealth of options

Wood Smoke 101: Grilling better with wealth of options

It’s easy to throw any old chunks of wood on a fire to create flavor, but is your wood smoke doing its job? Take a look at this easy checklist for different types of wood readily available for using on grills and smokers worldwide. Mild Wildwood Grilling Cherry Wood Chips Cherry is a very mild smoking wood offering a sweet, fruity smoke that can, at times, leave a red tint to pork and poultry.…

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Jacob Scott was able to put his skills back to the test on Food Network’s Chopped Junior. This will be his second time to compete on the national stage via the network.

Scott, 13, was be among 12 kids who cooked for the chance to earn three spots as junior judges in the finale, where they’ll pass judgment on four senior Chopped judges.

The popular Food Network show featuring Scott first aired March 15. Scott made it to the final round of his competition, but fell to a Texas girl in the dessert round.

“I know exactly what to do to bring everything together and showcase the basket,” Jacob says of the dessert round, deciding to make biscuits incorporating the halloumi cheese and pecan pie. But when he goes to remove the biscuits, he sees they’re overcooked, but he plates them with his barbecue sauce caramel and blackberry whipped cream.

Judge Chris Santos loves the caramel, but it’s the texture of the biscuit that judges Maneet Chauhan and Alex Guarnaschelli find tough.

Leslie Scott, Jacob’s mother and former Chopped Grill Master competitor, said she is extremely proud of Jacob’s continued success in the food competition circuit.

“He’s brave,” she said. “Chopped is one of the hardest things I’ve done in my life. I can’t imagine doing it as a 13-year-old kid.”

Jacob said he is ready to compete again, and he has been practicing at home.

“After the first TV show I wanted to come home and cook more,” Jacob said. “It inspired me to cook more.”

Jacob said he plans to use what he learned during his first Chopped competition to improve his skills in his latest challenge.

“I’ll try to do what I learned and not get distracted,” he said. “This time I’m not going to get as stressed.”

The Scott family has also taken their passion for barbecue and cooking to Jacob’s school, Manchester Academy.

“Jacob and I teach a class every other week to the Manchester Culinary Club,” Leslie said. “We’ve learned to make gumbo, Mac and Cheese, pasta carbonara and chicken Alfredo to name a few. We’ve done a tasting of food from Australia and served lunch to the MA football team. It’s been one of the most fun things I’ve done this year.”

Jacob has traveled the country competing with his barbecue family, entering his first competition at only six years old. And when he is not competing, he is busy cooking meals at home.

Eventually, Jacob hopes to travel the world, discovering new cuisines, before settling down with a restaurant of his own.

Chopped Gallery

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— Jamie Patterson, Yazoo Herald

Mississippi’s Jacob Scott returns to Food Network Jacob Scott was able to put his skills back to the test on Food Network's Chopped Junior.

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The Sipp's Melissa Cookston a permanent fixture on 'BBQ Pitmasters'

The Sipp’s Melissa Cookston a permanent fixture on ‘BBQ Pitmasters’

World barbecue champ Melissa Cookston has another job on her plate. She is the new permanent judge on “BBQ Pitmasters,” a popular series on the television channel Destination America. World barbecue champ Melissa Cookston is now a permanent judge on “BBQ Pitmasters” television show. Cookston, who is the co-owner of Memphis BBQ Co. in Horn Lake, Mississippi, joins the show for the season four…

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Crab Cakes simple, easy to prepare stars of events

Crab Cakes simple, easy to prepare stars of events

“Crab cake: A sauteed or fried patty of crab meat. The term dates in print to 1930 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called ‘Baltimore crab cakes,’ suggesting they have long been known in the South. A ‘crab burger’ is a crab cake eaten on a hamburger bun.” Encyclopedia of American Food and Drink, John Mariani (Lebhar Friedman—New York) 1999 printing (103)   Crab…

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Grillax® Staple Sauce a must-have for your grilling arsenal

Grillax® Staple Sauce a must-have for your grilling arsenal

No matter what region of the world where grillmasters work and play hard, almost always one will find a staple sauce. You know, a concoction that is versatile and tastes great with anything grilled. Some will deny being boxed in with flavor, but most will have some sort of tomato-based sauce that stimulates the buds! The pro staff at Grillax has come up with a perfect sauce to get your through…

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Thai Basil Beef for your next date night

Thai Basil Beef for your next date night

Cooking for loved ones is fun and exciting, and this Thai Basil Beef recipe is sure to please that special person in your life. We’re breaking out the Limited Edition FireDisc Cookers Desert Tan to create this very easy-to-prepare dish. The versatility of the FireDisc is great for these types of dishes since all your cooking can be done all at one in one pan … or in this case, a disc. Thai Basil…

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Spicy Blackened Cod will win the day

Spicy Blackened Cod will win the day

The classic Louisiana dish, Blackened Redfish, gets a twist with our version of the classic … Spicy Blackened Cod. According to legend, the famous blackening rub was invented by a chef working at Commander’s Palace in New Orleans. The head chef there, world-renowned cajun cook Paul Prudhomme, added his own little tweaks to the recipe and introduced the blackened redfish to the masses.…

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Spicy Pipian Sauce lifts beef flavor

Spicy Pipian Sauce lifts beef flavor

A concoction made from dried chiles, ground seeds and nuts is called pipian sauce in Mexico. We have a recipe with almond butter and ancho chiles, and is superb when used with beef. Pipian Sauce 1 ounce ancho chiles, stemmed and seeded Boiling water 2 large garlic cloves, sliced 1/2 cup toasted pumpkin seeds 1/4 cup almond butter 1 tablespoon sherry vinegar 1/2 cup extra-virgin olive oil, plus…

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Spicy Sauce: Green Sriracha sure to please

Spicy Sauce: Green Sriracha sure to please

Making your own hot sauce is easy, and the green sriracha sauce is sure to please even the most finicky spice lovers at your table. This versatile sauce and spicy marinade is perfect for beef and seafood. Green Sriracha Sauce Makes 3 cups 6 cups jalapeno peppers, stems removed and cut into large chunks (measured whole, then cut up) 8 cloves garlic 1/2 cup dark brown sugar 1 tablespoon salt 1 cup…