Some of the Things that Kevin and Craig Discussed

As you know grilling has become a year round activity, no longer relegated to the lazy days of summer, but the 4th of July still manages to bring out the best & brightest with this holiday an excuse for home chefs to show off the latest BBQ technology & techniques.

Absolutely! As far as grills are concerned, the latest is infrared BBQ. Traditional BBQ which includes charcoal and gas, uses a convection method – circulation of hot air around the food.

The benefit of infrared technology is that it focuses the energy produced by the heat source allowing food to cook faster than traditional techniques, therefore reducing the amount of fuel needed to cook.

Infrared BBQ transfers energy from a heat source through ceramic tile. These titles are riddled with microscopic holes that focus the infrared energy to deliver higher cooking temps. The end result, you can cook faster- saving time allows you to spend more time with your guests and less time cooking.

This saves TIME, both for the grill to heat up and cooking time, too. The only downside is that it’s not ideal for delicate items like fish & veggies.

Just out – Cuisinart’s New Compact Gourmet Grill -- This great new find offers a host of benefits:  

Heats up quickly & evenly – just 10 minutes to reach 550 degrees Enameled Cast Iron Cooking grate gets hot & stays hot Compact size is IDEAL for transporting to tailgating events, picnics,  the beach, etc.
Unit weighs 35 lbs and the side shelves fold in for easy transport, BUT generous 240-square inch cooking surface is large enough to feed an entire family
Twist Start Ignition system is almost instantaneous
Just hook it up to a 14 or 16 ounce propane canister

And the price -- just $199.99 SRP – available online (Amazon, Sears, etc.)

Thermometers are one area where we professionals are always seeing upgrades. From remote units that allow you to monitor the temperature of your food from a distance to units that are safe to leave in while you grill, there are upgrades to features like dials that glow in the dark for an easier read.

Another great gadget for grilling is the grill light and while the grill light seemed like an obvious invention, the clip on has graduated to a new version that’s magnetic and small enough to affix to the handle of your favorite set of tongs or spatula. This clever new item is less obtrusive than bigger bulkier lights that you had to clip to the hood of the grill or adjacent shelf.

At my restaurant & sports bar – East Village Tavern & Bowl, I’m famous for my signature wings, but the trick is that I boil them first! It knocks off 80% of the fat and then I grill ‘em up nice and crispy and once they look just right, I remove them and sauce them in a bowl, then platter and serve.

I’m famous for my signature Tavern Style wings but, I just discovered two new wing sauces from the maker’s of Frank’s RedHot – the original Buffalo Wing Sauce used to create the first ever Buffalo wings since 1964. The sauces are marketed for wings but I like to splash them on everything. They make Fourth of July entertaining super easy – use the sauce on wings, ribs, chicken and chops, even shrimp on the Barbie!

I also boil my ribs. Again, this little secret keeps the meat moist and tender. Then I apply my secret dry rub – that I’ll share of course and I finish it off by using yellow mustard to seal in the natural juices which are locked and loaded until just before you sink your teeth in.

No matter what you do this Fourth of July, keep it quick, simple and tasty. After all you want to enjoy your own party. For additional tips and tricks as well as additional recipes, visit fooddudetv.com

About Kevin

Kevin Roberts has appeared as a finalist on the Food Network’s “The Next Food Network Star” in addition to numerous other television appearances including The Today Show, CBS’ The Early Show, and The Morning Show with Mike and Juliet. He is also a regular contributor to Better TV and hosts the weekly food segment on Fox 5 San Diego. Kevin’s mantra is “Quick, Simple, Tasty” and he truly believes that cooking should be fun and creative.

Kevin is the owner and Executive Chef at three urban sports bars/restaurants in San Diego: Gaslamp Tavern, East Village Tavern & Bowl and the Pacific Beach Shore Club. In June 2008, San Diego Magazine voted his East Village Tavern & Bowl “Best New Sports Bar in San Diego.”

Roberts is also the national spokesperson for Frank’s® RedHot® as well as the author of two cookbooks and host of his own weekly radio show. Kevin knows a thing or two about pleasing the palate with his acclaimed cookbook, Munchies, targeted towards the starving, struggling college student looking to find quick, affordable and tasty alternatives to campus dining and fast food. With recipes like West Coast wings, tater tot hash and cinnamon roasted grapefruit, Roberts’ book expresses the sentiment that there is more to cooking than complex recipes and expensive ingredients.

His second title, Kissing in the Kitchen, aims to teach home chefs how to prepare that romantic dinner that every girl or guy dreams of. His Hook-up Hamburgers and Make-out Macaroni illustrate that food is definitely the way to win anyone’s heart.

Kevin also lectures at university campuses nationwide speaking on health and nutrition while incorporating a cooking demo to entice young adults to “cook what they want, eat what they like.” To date, he has spoken at over 65 colleges across the country.

Raised by a single-mother who helped create The Old Spaghetti Factory, Kevin Roberts was in the restaurant business at a very young age. With a lot of trial & error and with the help of his mom and nana, he taught himself to cook as an act of “self-preservation.” To quote Roberts, “It was either cook or starve…”

For more information about Kevin and to view recent clips from some of his TV appearances, visit his website at: The Food Dude TV

About French's

The distinctive flavor of Frank’s RedHot all started 80 years ago when Jacob Frank, the founder of Frank’s RedHot, began experimenting with Louisiana Sunlongs, a special strain of cayenne peppers that offers a zesty full-bodied taste. The unique essence of these special cayenne peppers is then combined with vinegar and spices, and aged to perfection. The result is history: the perfect blend of heat and flavor for almost a century and counting. Frank’s RedHot is the secret ingredient used in the original Buffalo Wing created in Buffalo, NY in 1964. For more recipes with the original Buffalo flavor of Frank’s RedHot log onto www.franksredhot.com

FRENCH’S Foods, a division of Reckitt Benckiser Inc., the maker of FRANK’S® REDHOT® Cayenne Pepper Sauce, is a leading manufacturer, marketer, and distributor of food and household products. Some other well known, trusted household names in the Reckitt Benckiser Inc. family of food products include CATTLEMEN’S® Barbecue Sauce, FRENCH’S® mustards and FRENCH’S® French Fried Onions.