As meat prices soar, plant-based patty producer Beyond Meat is making an attempt to appeal to the masses.
The company will be releasing its Cookout Classic 10-pack, a value of their well-known plant-based burgers, which will be for sale in most Targets and Walmarts nationwide for $15.99.
“The new offering will be available through mid-August, or until supplies last, and is intended to narrow the price gap between plant-based meat and animal protein, making delicious, nutritious and sustainable plant-based meat more accessible to more people,” said the company in a statement via email.
The release comes at a time when meat prices are the highest they’ve been since 1974, which the brand hopes will leave typical meat-eating consumers a bit more open to trying plant-based burgers.
“This forward-looking pricing represents an important milestone along our journey to make Beyond Meat more accessible to all consumers,” said CEO Ethan Brown.
According to CNN, a secondary, less consumer centric reason is that the company has an excess amount of the patties, which were destined for restaurants pre-COVID, and hopes to get rid of the stock.
This plan is only a part of the company’s ever-expanding reach, as they’ve recently inked a deal with Yum Brand’s (KFC, Pizza Hut, Taco Bell) Chinese storefronts and tested burgers in McDonald’s Canada. A direct-to-consumer website will be released this summer, as well.
Hounded by restaurant shutdowns or not, Beyond Meat appears to be chugging along and trying to turn a negative situation into an opportunity for expansion.
Whatever the reason the Cookout Classic pack exists, for consumers or for the brand, it does. And, it’ll soon be available at a store near most people. For fans of the product, any sign of the company’s (understandably) premium-priced burgers getting a price slash is a good signal of things to come .
Have you ever felt confused about seeing the word broiling in a recipe? Sure, it’s pretty similar to grilling, but maybe that makes it even more confusing. So grilling versus broiling: what are the things you should know about that?
What do you do when you have a piece of meat? Grilling it’s probably the first thing that comes to your mind. And it’s quite normal to go there since it’s so easy to make. But sometimes, for whatever reason, you just can’t use your grilling machine. For those moments, it’s better to know what broiling means and how to do it.
The first time I heard about the existence of a ‘broiler’, I did a quick search on Google Images and I saw a lot of chickens. Don’t do like I did! If you want to learn more about broilers on Google, search for ‘oven broiler’ instead.
When it comes to grilling versus broiling, there are plenty of differences, but also similarities.
Grilling versus broiling
Long story short, grilling and broiling refer to a similar cooking process with only one major difference. When grilling, the heat source is below (like with a barbecue grill), but in oven broiling, the heating source is above. Both grilling and broiling involve intense direct heat. They both provide a charring and caramelization that give food that distinct flavor. You have to keep an eye on both of them to avoid burning.
Unlike the grill, your oven has a thermostat that helps you control the temperature. Seems helpful, right? Well, it depends. It depends on your oven because there are some that can turn off when they get to a certain temperature (about 500 to 550 degrees F / 260 to 288 degrees C). A turned off oven isn’t very helpful when you want to broil something because it interrupts that constant direct heat. To keep your broiler hot continuously, prop open the oven door an inch or two. This allows some heat to escape and will keep the oven from reaching its highest temperature where the thermostat may turn off the heating element.
Otherwise, instead of broiling, your meal will cook in its liquid, and that means that it’s actually baking. For broiling, you need direct heat from the source. But be careful and do most broiling about 4 to 6 inches (10 to 15 cm) from the heat source.
When you grill, you need to preheat the machine before adding foods on it. In the same way, when broiling you should preheat the surface on which you place the foods. In this case, it’s the broiling pan. This pan also allows the grease and fat to drip away, and help you get good searing on the surface of meats. You might still need to flip it halfway through the cooking process to cook it evenly.
Keeping an eye on the food
When you grill something, you need to keep an eye on your food, so that the meat or veggies won’t burn. It’s the same with broiling. Foods can still easily burn and even catch fire if you’re not careful. In the beginning, you can leave the kitchen for, let’s say, 10-15 minutes, depending on the food you cook. But you should stay close to the oven while broiling and check it often. Broiling might take longer than grilling because the temperatures might not be as high, but don’t assume that it will take much longer.
Reducing the smoke
If you use an outdoor grill you don’t have a problem with the smoke. But, if you use an indoor electric grill or the oven broiler, then you’re probably concerned about the smoke that invades your house. The first thing you have to do to reduce the smoke is to trim the excess fat from meats. The second, to cut back on oil-based marinades. The third, to keep an eye on the foods to prevent them from burning or overcooking.
While broiling won’t give foods the same great grilled flavor, in a pinch it can be a very good way to cook. Pay attention to what you’re doing and you will quickly master this alternative method.
When it comes to grilling versus broiling, many people see them as alternatives to each other, as both techniques use intense heat for cooking.
Memorial Day is fast approaching, which means it’s about time to dust off and fire up our grills. As friends and family gather to celebrate this important day, it’s important to lock in a dynamite recipe that can feed a crowd in no time.
One dish that’s sure to turn heads and satisfy the masses is this Double XXL BBQ Chicken Meatball Sub. We took the classic meatball sub, added a barbecue spin with our favorite Stubb’s Original Bar-B-Q sauce, and then multiplied it by 1000 to create this MASSIVE sandwich.
With cheese smothering both the inside and outside of these loaded chicken meatballs, the pulls you can get on this sandwich easily rival that of any slice of ‘za. It’s complete with all of the flavors associated with barbecue chicken pizza, including caramelized onions, cilantro, and plenty of Stubb’s Original Bar-B-Q sauce.
You can make plenty of these meatballs in advance and chuck them on the grill when the party begins. Simply slather them with Stubb’s, construct the subs, and watch your guests’ eyes pop as they experience the symphony of the flavors inside.
Here’s the deets on how to make this epic BBQ Chicken Meatball Sub.
For the meatballs 4 lbs ground chicken 1 lbs pepper jack cheese 2 large eggs, beaten 2 cups bread crumbs 1 cup Stubb’s Original Bar-B-Q sauce salt and pepper For the toppings 1/2 lb mozzarella cheese slices 1 bunch of cilantro 1 large loaf of bread 2 large onions, thinly sliced 1 tablespoon olive oil
Servings: 1-2 huge subs!
Step 1 Heat olive oil in a pan over medium heat. Then add sliced onions. Let cook on low for 20-30 minutes or until caramelized.
Step 2 While onions are cooking, combine ground chicken, egg, Stubb’s Original Bar-B-Q sauce, bread crumbs, and salt & pepper in a large bowl. Mix thoroughly with hands until all ingredients are fully incorporated. Step 3 Take pepper jack cheese and cut into small 1/2″ cubes. Set aside. Step 4 Using ice cream scoop, scoop meet onto a sheet tray. Next, take your cubed cheese and place in the center of each piece of seasoned ground chicken. After you’ve placed all pieces of cheese in each scoop, roll meatballs into a circle with your hands until the cheese is completely covered. Step 5 Place meatballs on grill and brush with Stubb’s Original Bar-B-Q sauce. Continue to rotate and cook meatballs through. While the meatballs are grilling, chop cilantro for garnish. Step 6 Place buns on grill and lightly toast. Before plating meatballs, give them one last coating of Stubb’s Original Bar-B-Q sauce, then add to the bun.
Step 7 Place caramelized onions and mozzarella cheeses slices on top. Cover grill for ~30 seconds to let the cheese melt.
Step 8 Once cheese is melted, garnish with chopped cilantro. Serve!
Grilling is a wonderful way to sizzle your suppers in summertime—and year-round, too. Before you head to your backyard for some fresh-air cooking, refresh your grilling skills with tips for mastering how to barbecue with charcoal.
Yep, there’s a little more to charcoal grilling than turning the knobs on a gas model, but the depth of flavor you’ll get is well worth it. So relax, and learn answers to some common questions.
A: Easy, just spread the briquettes (lumps) in a single layer just a bit beyond where your food will be cooked.
Q: How do you light a charcoal grill?
A: There are several methods. Pick the one you’re most comfortable with.
1. Pyramid Style
Taste of Home
Arrange briquettes in a pyramid in the kettle. Pour lighter fluid over briquettes. Recap the fluid and place away from grill. Light briquettes.
2. Electric Starter
Taste of Home
Arrange briquettes in a pyramid in the kettle. Insert electric starter in the middle of coals. Plug starter into an outlet. If using an extension cord, use a heavy-duty one. It will take 8 to 10 minutes for ash to form on coals. At that point, unplug the electric starter and remove from briquettes. The starter will be very hot, so place it out of the way on a heatproof surface. Continue heating briquettes until they are covered with a light gray ash.
3. Chimney Starter
Taste of Home
Crumple newspaper or waxed paper (yep, waxed paper—it’s good for all kinds of stuff) and place a chimney starter over the paper in the grill. Fill the chimney starter with briquettes. Light paper. When coals are ready, dump them out of the chimney starter and spread out. The Taste of Home Test Kitchen recommends this method.
Q: How can you tell how hot the coals are?
A: Get a feel for things! Cautiously hold your hand 4 inches over the coals. Start counting the number of seconds you can hold your hand in place before the heat forces you to pull away.
If you can hold your hand above the fire for no more than 2 seconds, the heat level is “hot” (about 500°).
If you can only hold your hand above the coals for 3 seconds, the heat level is “medium-hot” (about 400°).
If you can hold your hand above the coals for no more than 4 seconds, the heat level is “medium” (about 350°).
If you can hold your hand above the coals for about 5 seconds, the heat level is “low” (about 300°).
Q: What’s direct heat?
A: Cooking directly over the flames is called “direct heat.” The exterior of foods will char quickly, so think small. Petite or thin pieces of meat or vegetables that cook quickly over high temperatures. Direct heat is also great for steaks, chicken breasts, veggies and fish fillets.
To prepare for direct heat, spread preheated coals in an even layer. Or, for better control, arrange the coals to create a hot zone, a medium zone and a cool zone. Accomplish this by raking coals into a double layer in one third of the grill, a single layer in another third, and by keeping them out of the final third entirely. Use the hot zone for searing, the medium for cooking, and the cool zone for resting food once it’s done cooking.
Taste of Home
Q: What’s indirect heat?
A: Cooking slightly away from the flames, where temperatures are lower, is called “indirect heat.” Here, you should think big! Indirect heat imparts delicious flavor, sometimes over hours of cooking time. Think large pieces of meat, such as ribs, brisket or whole birds.
To prepare for indirect heat, bank half of the hot coals on one side of the grill and the other half on the other side. Place a foil drip pan in the center of the grill. Replace the cooking grate and place the meat over the drip pan. Cover and grill according to recipe directions.
Taste of Home
Q: How do I clean a grill?
A: Use a stiff wire brush after cooking—the residual heat will help remove food residue.
A perfect burger shouldn’t have a million different ingredients, sauces, or gimmicks. It should stick to the basics and simply be well-cooked and well-seasoned. Looks like Gordon Ramsay cracked that secret with his burger recipe.
In a cooking segment for Good Morning America, chef Ramsay broke out the grill and shared his “perfect” burger recipe for the nation from his very own backyard. The burger, featured in his Las Vegas restaurant, looks simple enough to make. Though, to be fair, many of the things Gordon Ramsay does looks pretty easy until you try it at home. Guess practice makes perfect, right chef?
Check out the 10-minute burger tutorial in the video above. If you’re the kind of person that’s been chasing the perfect cheeseburger your entire life, this might be a hot lead to dive into.
We dug around and found 10 different things you can throw on the grill that doesn’t require any meat. Happy grilling, everyone!
Photo: Bush’s BBQ Boot Camp
Yeah, you could steam your veggies and they’ll probably be slightly healthier for you. OR you could throw them on a white-hot grill and get a satisfying char to them as smoke and fire come together to create one hell of a vegetable dish.
A little lemon juice and salt also goes a long way here, BTW.
Grilled corn is a pretty big staple when it comes to barbecue. The ears cook until about half of the kernels are browned and blackened. Then you just allow a pat of butter to melt directly onto the surface.
Growing up in a Vietnamese household, we were also partial to this green onion oil that we would just slather onto grilled corn. It was divine.
If you’re a fan of wood-fired pizza, you can actually create a makeshift wood-fire oven with your grill. If you’re worried about your pizza dough melting through the grate, however, YouTuber DaveHax came up with a solution to keep this from happening.
Simply take a cupcake tin and let your pizza sit on top of it as you grill. The dough should hold steady and the prevent any spillage. The result: a nice and smokey pizza deserving of your tastebuds.
Even though a thick mushroom cap can’t compare to a juicy cut of steak, it’s still a pretty decent alternative to meat. You can grill up a bunch of small white button mushrooms or a few slices of portobello at once.
Once they’re browned, drizzle a little olive oil on top with a tiny pinch of salt and you’re ready to cut into these aromatic fungi.
Grilled Cheese Sandwiches
They don’t call it grilled cheese for nothing. While the majority of the world makes their grilled cheese straight up on the stove top, culinary guru Alton Brown actually grills his grilled cheese.
While a tedious process for such a simple dish, Brown claims this will drastically improve your cheese sandwich. Check out the video above to see a step-by-step rundown.
Need a meatless substitute to get your protein fix? Slice up some tofu bricks and light them up. Just make sure to properly grease your grate, or your tofu will end up a sticky mess. Keep it cooking until it’s nicely charred and brown. The crispy exterior will add a nice texture that complements the soft interior of the tofu.
Avocados are one of the most addicting fruits around. We can throw them on pretty much anything and it’ll taste better. Recently, we had the pleasure of tasting oakwood-smoked avocados and it was one of the best variations of the fruit we’ve had the pleasure of putting into our mouths. If you don’t have the equipment and patience to smoke an avocado, however, grilling it may be the next best thing.
Photo: Bush’s BBQ Boot Camp
A different take on the classic chile relleno: simply mix together some corn, beans, peppers, and cilantro inside a hollowed out chile. Before adding the stuffing, char your pepper a bit to give it some flavor. Now you can fill it with your medley of ingredients and some cheese on top.
Toss it on the grill just long enough for your cheese to melt, encompassing your beans and peppers. It tastes pretty damn good.
As a quick and easy palette cleaners in between all the heavy BBQ items this summer, you can toss a few slices of watermelon directly onto the grill. You’ll only want them on long enough to get a nice sear and a smokey flavor. Sprinkle a little sea salt on your melon and enjoy a refreshing bite.
Looking for something a little sweet to close out your backyard BBQ? A while back, Foodbeast came up with three different desserts that could be made directly on any grill. We’ve got banana boat s’mores, chocolate churro quesadillas, and strawberry shortcake kebabs.
Check out the video to see how we whipped up these desserts.
This Sunday wasn’t just Mother’s Day, it was the day our lord and savior Mark Zuckerberg was born.
The Zuck turned 33, and while he celebrated with his fellow coworkers, he was surprised with a meat-lover’s dream cake.
The Facebook founder posted a photo of the cake Monday, as it was in the shape of a cutting board, topped with ribs, a turkey leg, a sausage, and a t-bone steak. Of course, “Happy Birthday Mark” was inscribed on it, and the big boss looked happy.
Zuckerberg’s love of BBQ has been on display before, as in 2016, he did a Facebook Live stream from his backyard, as he and some friends smoked a brisket and ribs. He gave some smoking tips, and really sounded like he knew what he was talking about.
His Facebook team seems to be very aware of Mark’s fascination with grilling, and channeled that into this birthday cake.
It has to be hard to get a cool cake for a man who has everything, but this cake, well, takes the cake.
“Yo let’s build fam, I FW your vision,” me basically once I heard that Smithfield brand was trying to set the first-ever Guinness World Record for the world’s largest barbecue lesson. Though that really wasn’t explicit verbatim and likely just my inner thoughts, I was still hyped to check off a bucket list experience of being a part of a Guinness World Record.
Peep the setting: Kansas City, Mo, AKA the barbecue capital of the world. Over 300 eager participants seeking world record glory. Nine-time World Champion pitmaster Chris Lilly, Weber grillmaster Kevin Kolman, and Kansas City Chiefs Defensive Lineman Chris Jones leading grilling and tailgating fans through two recipes featuring Smithfield Prime Back Ribs and Roasted Garlic & Herb Marinated Fresh Pork Chops.
Colin E. Braley/AP Images for Smithfield
The rules to set the record were simple: the one-hour long lesson which showcased the ease, convenience, and versatility of grilling fresh pork, must have all participants’ dishes cooked and completed within the given time limit. Very minimal social media posting was allowed during the lesson and anybody who left the designated grilling lesson area was eliminated from participation and inclusion in the record.
Though nature called for a few eliminated participants, triumph was ultimately achieved on April 27th and Smithfield officially set the first-ever Guinness World Records title for the largest grilling lesson with 336 participants at Arrowhead Stadium in Kansas City, Mo., as announced by official Guinness World Records adjudicator Phillip Robertson.
Colin E. Braley/AP Images for Smithfield
The event not only launched the brand’s national “Get Grilling America” campaign, but also celebrated National Barbecue Month and the Kansas City Chiefs’ Draft Party.
Foodbeast was really out here helping set world records and partaking in the world’s best barbecue. Twas lit like the hottest grills getting Guinness World Records’ attention, fam.