BBQ Grill Recipie Reviews 2018
today we're filming barbecue veggies the
easy way and I can film out of my patio
but I think or you go to the roof what a
spot to film for guys today on bachelor
on a budget we are making barbecue
vegetables the easy way similar to our
oven roasted vegetables that you guys
love we're doing barbecue veggies up
here on my rooftop gorgeous view it's
gonna be super easy to make we're going
Traeger renegade elite grill
so we'll prep everything beforehand we
got some corn asparagus zucchini
tomatoes mushrooms eggplant garlic onion
the works so we're going to barbecue all
of that and it's gonna be super easy
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okay I've already went ahead and started
got some corn just see shelled it cut
off the ends and soaked in water for
about ten minutes with some salt and
that will keep this from totally burning
so we need to set that aside next we'll
get the eggplant so we can pre salt
those cutting in about half inch strips
here that's all nice don't use a dull
okay we'll start these sprinkling some
that'll draw some of the bitterness and
asparagus you just want to break off the
ends cut them off these ones are pretty
short I think they've been snapped off
in the grocery store you're just trying
to get rid of the woody bit and I'll
probably cook these in a foil wrap just
Traeger renegade elite grill
crevices of the barbecue garlic we're
just going to cut those in half okay
onion we're just going to quarter this
cut off the ends get on or skin off get
off check that in our back in our bowl
okay we got some zucchini zucchini only
buddy take about 15 minutes so we'll cut
them in about half inch strips as well
here we got a guest spot here on camera
sharp knife is so much safer than adult
Tomatoes a lot of people don't barbecue
tomatoes but tomatoes are awesome on the
barbecue we're just going to cut in half
we don't want to get super soggy well if
you've got a lemon we're going to
barbecue this it'll release some of the
juices then we can squeeze those on
after garnish mushrooms let's cut off
the woody end and all of this stuff is
pretty washed now I can cut these in
half like a quarter them can grill them
in the aluminum foil I'm going to go
with the mudhole we're done with
chopping okay we'll just drizzle all
this with olive oil I got to put about
two to three tablespoons with all of
this and we'll get some salt salt bay a
couple tablespoons 3dep stop msg road
salt and a fine grain move that around
make sure everything's coated I don't to
get my hands too oily up here actually
boiling hands okay let's take this over
the barbecue okay time to get the most
dense ingredients on first we're going
to go with the corn hope that doesn't
line up fire eggplant zucchini on there
if yours fall apart cooking it at some
aluminum foil just gonna plop it down
and hopefully doesn't fall in any crap
I'm just going to fit everything on if
you have a smaller barbecue cook the
more dense one first and start off
cooking those or just cook them in
sequence but I'm going to try and fit
everything on here and then we'll just
go screw the tin foil wrap we're going
to live dangerously we didn't soak these
long enough up goes whoo-ha
ignore what I said about cooking with
the core not gets stuck everywhere
unless you get cooking corn okay
everything's on well close that and
check on it in ten minutes maybe five
Traeger renegade elite grill reviews
that's just because it's open it'll
crank up so about 400 even 500 just want
to keep an eye on it and make sure it
let's make sure nothing's burning and
we want those be a two-block so we might
take those off sparing it is looking
nice that's pretty much done with paint
colors don't overcook our experiments
onions those are far from done move
without around their Tomatoes
those are fine I'm tempted while
mushroom doesn't cook plenty more in
plants Dhawan's look come on over toast
we also want to know your warm spots you
can see I got right here at the back
very warm super windy out and stuff in
the front that you cook as much garlic
it's still quite a ways but we'll give
that a flip we're going to drizzle a
little olive oil and anywhere that looks
okay we can flip some of this again
Tomatoes be careful they're going to be
soft OHS earlier tonight eggplant is
pretty much done so is the asparagus
probably more than done so we'll take
that awesome in the corn you do that to
keep that warm garlic just about done
we're looking for that to be nice and
saw very delicate okay we got another
couple more minutes on these guys okay
everything's done what's that look like
this and voila we are done we're going
to crack some fresh pepper over that we
need to do this before because we don't
want the pepper to burn and we can take
our nice soft lemon juice squeeze out a
bit over and the sugars in that lemon
have a nice caramelization on them let's
give these a taste so much flavor unreal
with all of it we're just trying to go
for a nice golden-brown and cold up here
super windy you can probably tell from
the audio ah I didn't bring any Forks up
I was ridiculously good that garlic try
asparagus so I got a good crunch jump oh
well thank you for watching the first
