Pirate Cupcakes! Decorate Captain Blackbeard Pirate Cupcakes — A Cupcake Addiction How To Tutorial
[ad_1] [ad_2] SUBSCRIBE HERE: Ahoy Maties! Thar be a mighty pirate ship ahead and it’s booty be PIRATE CUPCAKES! Learn […]
[ad_1] [ad_2] SUBSCRIBE HERE: Ahoy Maties! Thar be a mighty pirate ship ahead and it’s booty be PIRATE CUPCAKES! Learn […]
[ad_1] [ad_2] We are back! It’s season 2 and what better place to kick it off than in Trojan country.
Turducken Galantine – University of Southern California | The Grill Iron Read More »
[ad_1] [ad_2] It’s Halloween and Jax is getting down with Chef Johneric Concordia of the Park’s Finest BBQ in Los
Filipinotown Surf and Turf Breakfast – UCLA | The Grill Iron Read More »
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Welcome to The Grill Iron, a new show on Tastemade where we explore tailgating traditions at some of the biggest college football schools in the country, and challenge local chefs to put their spin on classic game day dishes. The first episode launches later today – we can't wait to share it with you!
Welcome to The Grill Iron – in this episode we're visiting the Ohio State University where local Chef Marcus Meacham is making his game day version of the classic shrimp po'boy.Check out the Hyundai Field House and visit us on an upcoming shoot.
Deconstructed Shrimp Po’Boy | The Grill Iron – Ohio State University Read More »
Welcome to The Grill Iron. In this episode we're in Columbia, South Carolina where chef Howard Stephens is cooking up a tailgate feast with an asian flair and a unique Southern ingredient.
Beef Ribs and Southern Kimchi | The Grill Iron – University of South Carolina Read More »
Welcome to The Grill Iron. In this episode we're in Los Angeles, California where chef Tin Vuong is making an amazing tailgate feast with a Southeast Asian Flair.
Asian Street Food Tailgate | The Grill Iron – University of Southern California Read More »
Welcome to The Grill Iron. In this episode we're in Tallahassee, Florida where 3-time James Beard Nominated chef, Tom Gray is making a delicious FSU-inspired dish and taking us on a field trip to visit one of the area's sustainable farms.
Garnet and Gold Pork Loin | The Grill Iron – Florida State Read More »
Welcome to The Grill Iron. In this episode we're in Ann Arbor, Michigan where chef Frank Fejeran is taking us on a trip to a beautiful Buddhist farm and making his local take on the classic Michigan Coney Dog.
Gourmet Coney Dog | The Grill Iron – University of Michigan Read More »
Welcome to The Grill Iron. In this episode we're in Los Angeles, California where chef Bruce Kalman takes us to an artisanal flour mill to inspire him create an unforgettable breakfast tailgate.
Breakfast Polenta with Smoked Duck | The Grill Iron – UCLA Read More »
Welcome to The Grill Iron. In this episode we're in Arizona where chef Charlene Badman is creating a delicious game day meal using a local wine varietal.
Red Wine Sausage Sliders | The Grill Iron – Arizona State University Read More »
Welcome to The Grill Iron. In this episode we're in Pennsylvania, visiting one of the best college tailgates in the nation, and taking a look at a historic city that is on the forefront of America's culinary revolution.
Pierogi and Grilled Kielbasa | The Grill Iron – Penn State Read More »
Welcome to The Grill Iron. In this episode we're in Austin, visiting one of the city's best up and coming chefs and turning the typical Texas tailgate on it's head with a Thai-influenced feast.
Texas-Thai Fish Skewers | The Grill Iron – University of Texas Read More »
Waffle Iron Mac and Cheese2 cups leftover mac and cheese 4 slices cooked bacon, chopped 3 eggs, whisked2 cups panko breadcrumbsNon-stick sprayMaple syrup, to serve Hot sauce, to serve1.Combine mac and cheese and bacon.