We are beating the heat by beating some taters into culinary delights.  Chris even explains how to make mashed potatoes without boiling water.  You don’t want to miss this! From great to amazing stuffed and smoked potatoes, is there any end to our creativity? 

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Chili is one of my favorite dishes and I can eat it year round.  I make it with brisket, burger, roast, ground pork, and even on the smoker.  One day I was served a plate of spaghetti and they called it chili, Cincinnati Chili.  Not that it was bad, but it was not chili. 

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Football season means appetizers and finger foods.  The sausage Fatty and Jalapeño popper are some of our favorites. 

You can make them more spicy by using the seeds from the jalapeño or tone it down by removing them completely.  Either way, you will be the grill master extraordinaire 

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 We are talking all about Wagyu beef and I have a call to action.  Our friend, Walter from NYC lost everything to a fire and there is a GoFundMe link on our FaceBook page.  Blind Grilling has sent some replacement grilling and cooking accessories his way, but if you would like to help, please head over to our Facebook page and click the link. 

What is Wagyu and why can we not know exactly what we are getting if beef is labeled Wagyu in the U.S. today?  The USDA has no grading system for American bred Wagyu beef and Japan has banned the export of more living Wagyu cattle for breeding.  While Wagyu is amazing and something you should try at least once, it is not worth the extra cost when it comes to American bred Wagyu. 

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Chris breaks out the sous vide machine to try cooking shrimp using this method for the first time.  It is so easy and so great; we plan on doing it a lot.  He also shares a recipe for some cajun shrimp bread which you can find below:

You can use French baguette or ciabatta bread sliced in half long ways.

Preheat oven or grill to 400F 

Sous Vide or cook half pound of shrimp with three cloves of minced garlic with salt and pepper to taste until firm and cooked through, about 6-8 minutes in the oven.  Let shrimp cool and then dice into small, bite sized pieces. 

Combine cooked shrimp with the following:

One teaspoon favorite Italian seasoning or rub 

One third cup of mayo (We love Truff spicy mayo) 

One quarter cup Mozzarella fresh graded cheese 

Two tablespoons freshly grated Parmesan cheese 

One quarter cup sour cream 

Top the bread with your shrimp mixture and season with more cajun seasoning like Slap Ya Mama 

Bake in oven for six to ten minutes or until cheese is melted. Enjoy 

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 Chris talks about his epic failure with rice paper on the grill and his great results from the experiment with scallops and crab dip.  Springfield, M,O is known for being the birth place of cashew chicken and we would love to hear from you about the food your area is known for.  Finally, Chris gives a tip to transform your box cake mix into a contender for a cake masterpiece that tastes like homemade.

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Chris remembers learning how to milk a cow and make butter. He even gives a few ratios for making your own compound butter to sweeten your biscuits or top your steaks.

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Chris and Michelle read your feedback.  Look for our FaceBook group Blind Grilling Experience and request to join.  Chris also answers the question, what do I recommend for the first cook on a grill for someone getting started.  

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We tried some bacon wrapped okra on the grill for the first time and thought it was better than I expected.  Chris also shares his recipe for the buffalo potato bake and helps you make some changes to personalize the recipe to your own taste.  

We hope to have the recipe on our website soon. 

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Fish fry is at the heart of community, festivals and family reunions.  The ways of catching fish, preparing fish and the types of fish are diverse and all of them good.  Before you can fry them, you have to catch them.  This is an opportunity to teach kids about nature and our natural resources as well as respect for the things around us. 

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