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bjbjqPqP Announcer: VLT Local 8 presents The Food City Kitchen Walter: Folks it is Grill
Week. We promised it to you, and we got it for you, and it's going to be so good. You
all know Matt Bealer. You know Chef Jan. We're going to cook. How do we start, Matt? Matt:
We've got to start rubbing the whole tenderloin is what we've got here. Walter: Okay, and
what is it we're rubbing it with? Matt: We've got our BKW barbeque rub. You're going to
end up with probably 4, maybe even 5 tablespoons. You want to rub it down on both sides . . . Walter:
Good. Matt: . . . good and heavy. Walter: Now once we've rubbed it down, we let it stand
a little while? Matt: Well, you can let that stand anywhere from 2 to 24 hours. Walter:
Okay. Matt: However long you want to let that flavor soak in. Walter: That's covered and
in the refrigerator? Matt: That's right. Jan: Oh, I'm making a mess. Walter: Now, you wouldn't
make a mess, would you? Jan: All the time. Walter: Okay. I thought that, but I didn't
want to say it. Then we're ready after it's stood for that 2 to 24 hours, we're ready
to put it on the grill. Matt: We're actually going to make our glaze while we're letting
the grill heat up. It's an apricot ginger glaze. You can use apricot preserves, our
original barbeque sauce, some grated ginger, garlic powder, any type of hot sauce that
you like, and some fresh chopped cilantro and then a little bit of lime juice. Walter:
Let me tell you folks I have tasted that glaze, and it is heaven. Heaven, okay? When do you
glaze? Matt: You're going to glaze after you cook. It's going to cook for about 15 or 20
minutes. At about four minutes left is when you're about to . . . Walter: Start glazing.
Matt: . . . when you want to put the glaze on. We're about to that point right now. Walter:
Okay. Why don't you glaze and let me talk about what it's going look like after it stays
another five minutes. Matt: All right. All right. Walter: Now, Jan. Chef Jan: Yes? Walter:
You hold on. Jan: All right. Walter: I'm going to cut, because I want everybody to see how
pretty this is. Jan: Well, and it is. It's beautiful. Walter: It looks like it's varnished,
but it's not. Let me turn these around so you can see it. I've got a nice glaze. It's
down in the cooler, underneath, so just pretend that there's a nice, green garnish down there.
Look at that. Is that not beautiful? Juicy, tender, wonderful. Remember we talked about
a Big Green Egg? That's not one, is it? You know what we're going to do? We are so sweet
and so kind that we're going to cook on the gas grill so when you win on Friday that Big
Green Egg, you've got a brand new one, never been cooked in, got charcoal. Matt: It's going
to have all the accessories with it. It's going to be a great little give away. Walter:
It's fantastic. You can register to win that on line up to close of business here on Thursday,
which is 5:00. If you're going to not do it online, you're going to have to drop a note
by here. Come by and drop it off in the office. Today's winner of one of these great BKW Seasoning
Packets is Sherry Payne of Seymour. Sherry, you've got to call 656-8888 within the next
8 minutes, or I'm going to take that home with me. So you better hurry. Now, guess what?
We're going to give you the recipe. Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee
37919, sending a self-addressed, stamped envelope, or just go to the web channel, VolunteerTV.com.
It's posted and waiting for you to get there, and this is day one of Grill Week. You know
what comes next? Day two. hkOV hkOV hkOV :pw~a urn:schemas-microsoft-com:office:smarttags
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City urn:schemas-microsoft-com:office:smarttags address Announce: VLT Local Aid presents,
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