>> Sara: WHO SAYS GIRLS CAN'T GRILL?

THIS WEEK, MY GOOD FRIEND AND BARBECUE GURU ELIZABETH KARMEL IS HERE TO SHOW HOW EASY IT IS WITH THREE FANTASTIC MEALS AT THE GRILL.

WE'LL GET THINGS GOING WITH THIS FLAVORFUL CHICKEN PAILLARD, POUNDED AND INFUSED WITH A FRESH LEMON AND OREGANO RUB.

AMAZING.

NEXT UP, A FIRE-ROASTED CROWD-PLEASER: BLISTERED CORN, ASPARAGUS, AND PESTO PIZZA TOPPED WITH TANGY TOMATOES AND MELT-IN-YOUR-MOUTH BRIE.

SAVE ROOM, BECAUSE WE'VE GOT AN AUTHENTIC HILL COUNTRY BARBECUE BRISKET RECIPE THAT'S ABSOLUTELY TO DIE FOR.

AND MY OWN INVENTION, SPARKLING WATERMELON LEMONADE, WASHES IT DOWN IN STYLE.

SO FIRE UP THOSE GRILLS, GIRLS, BECAUSE WE'RE READY TO MAKE OUR MARK WITH THREE TERRIFIC WEEKNIGHT MEALS.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: I PICKED UP THE MOST BEAUTIFUL CORN.

I FOUND SOME LOVELY ASPARAGUS.

>> OH, GOOD.

I CANNOT WAIT TO MAKE GRILLED PIZZA WITH YOU.

>> Sara: HERE WE ARE.

>> HERE WE ARE.

>> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

I HAVE MY BUDDY HERE, ELIZABETH KARMEL, AND SHE IS THE EXPERT ON GRILLING AND SPECIFICALLY GRILLING FOR WOMEN... >> THANK YOU.

>> Sara: BECAUSE YOU ARE THE EXECUTIVE CHEF AT HILL COUNTRY BARBECUE, AND YOU'VE WRITTEN SO MANY BOOKS ON THE SUBJECT.

OKAY, SO WHAT ARE WE MAKING TODAY?

WE ARE GRILLING.

>> OKAY, I HAVE TO TELL YOU, WE'RE MAKING ONE OF MY FAVORITE, FAVORITE MEALS.

IT'S CHICKEN PAILLARD OVER A GREEK FARMER SALAD WITH TZATZIKI SAUCE.

>> Sara: OH, PERFECT FOR SUMMER.

>> IT'S SO REFRESHING AND SO DELICIOUS.

>> Sara: AND SO HEALTHY, REALLY.

>> YEAH.

AND YOU KNOW WHAT?

THERE ARE LAYERS AND LAYERS AND LAYERS OF FLAVOR.

IF YOU CAN DO ME A FAVOR AND POUND THOSE CHICKEN BREASTS.

>> Sara: I'M GOING TO.

>> I HAVE A LITTLE TECHNIQUE THAT I LOVE DOING, IS, I PUT A LITTLE BIT OF OIL IN THE BAG.

>> Sara: ISN'T THAT INTERESTING?

I PUT A LITTLE BIT OF WATER IN THE BAG.

BUT, HEY, OIL MAKES SENSE TOO.

>> YOU KNOW WHAT?

THIS IS A CASE WHERE OIL AND WATER IS GONNA MIX.

>> Sara: THERE YOU GO.

OKAY, SO A LITTLE BIT OF OIL SO IT DOESN'T TEAR WHEN WE'RE POUNDING IT.

>> EXACTLY.

EXACTLY.

SO I'M GONNA MAKE THE WET RUB.

I LOVE THIS.

I'M GONNA PUT A LITTLE GARLIC, A LITTLE LEMON ZEST.

>> Sara: MY TEACHER, MY GRILLING GURU, HAS ALWAYS TOLD ME TO START BY PREHEATING THE GRILL.

>> YOU'RE RIGHT.

SO THAT'S THE FIRST STEP IS TO ALWAYS PREHEAT THE GRILL.

I'LL DO THAT RIGHT NOW.

>> Sara: THIS IS A GREAT THING TO DO WHEN YOU'RE IN A BAD MOOD.

JUST SORT OF GETS IT ALL OUT.

>> WELL, YOU KNOW, COOKING IS VERY THERAPEUTIC, RIGHT?

>> Sara: IT IS.

>> AND THERE'S NOTHING MORE THERAPEUTIC THAN POUNDING CHICKEN.

YOU KNOW, A LOT OF PEOPLE I KNOW TEND TO BUY GARLIC THAT'S ALREADY MINCED, BECAUSE THEY DON'T WANT TO MINCE IT.

>> Sara: OH, IT TASTES SO AWFUL, DON'T YOU THINK?

>> IT TASTES SO AWFUL.

SO I SAY, "DON'T DO THAT."

BUT INSTEAD OF HAVING TO WORRY ABOUT MINCING IT WITH A KNIFE, IF YOU USE A LITTLE RASP LIKE THIS, YOU GET PERFECTLY GRATED AND MINCED GARLIC.

AND I'M GONNA ZEST A COUPLE OF LEMONS, AND I WANT TO MAKE SURE I DON'T GET ANY OF THE BITTER WHITE PITH... >> Sara: YES.

>> WHILE I'M DOING IT.

>> Sara: I JUST ABOUT GOT IT.

THAT LOOKS GOOD, DOESN'T IT?

>> THAT LOOKS PERFECT.

THAT LOOKS GREAT.

>> Sara: OKAY, I'LL JUST LET THEM SLITHER ON IN HERE.

>> OKAY, AND NOW I'M GONNA ACTUALLY REMOVE THE GARLIC AND THE LEMON.

I LIKE TO USE A REALLY COARSE SEA SALT AND THEN JUST A DAB-- LITERALLY A DAB, 1/4 TEASPOON-- OF WATER.

AND THIS IS ALMOST AS THERAPEUTIC AS YOU POUNDING.

I LOVE THIS.

AND THE SALT REALLY HELPS EXTRACT A LOT OF FLAVOR FROM THE LEMON ZEST AND THE GARLIC.

>> Sara: WANT ME TO MEASURE THE OREGANO HERE?

>> YES, WE NEED 1 TEASPOON.

>> Sara: WHY ARE WE USING DRIED?

>> YOU KNOW WHAT?

IN ANY KIND OF RUB FOR GRILLED FOOD, IT'S MUCH BETTER TO USE DRIED HERBS-- THIS IS A LITTLE BIT OF A WET RUB-- BECAUSE THE DRIED HERBS, FIRST OF ALL, THEY'RE MORE POWERFUL, SO YOU NEED LESS OF THEM.

AND THEN SECONDLY, WE WANT TO GET A NICE CRUST ON THE FOOD, AND THE WETTER IT IS, THE LONGER IT TAKES TO GET THAT CRUST ON THE FOOD.

SO WE'RE ALSO GONNA PUT ABOUT 1/4 TEASPOON OF BLACK PEPPER.

AND YOU KNOW WHAT?

WE MIGHT JUST PUT A TINY BIT MORE OIL ON THERE, BECAUSE YOU KNOW WHAT I ALWAYS SAY: OIL THE FOOD, NOT THE GRATE.

>> Sara: NOT THE GRATE.

NOT THE GRILL.

>> OKAY, SO YOU CAN SEE HERE THAT WE JUST HAVE A LITTLE BIT MORE THAN A TABLESPOON, BUT IT'S EXTREMELY FLAVORFUL, AND SO IT REALLY PACKS A REAL PUNCH.

SO I'M JUST GONNA DIVIDE THAT IN FOUR.

LET'S JUST BRUSH IT SO THAT THERE ARE NO CLUMPS.

>> Sara: SO HOW LONG DO WE MARINATE THIS FOR?

>> WE'RE GONNA LET THIS MARINATE FOR 30 MINUTES, AND IT'S REALLY IMPORTANT TO LET IT MARINATE FOR 30 MINUTES, BECAUSE THAT WAY, THE FIRST 1/4 INCH OF THE CHICKEN WILL REALLY ABSORB ALL THOSE FLAVORS.

>> Sara: AND I NOTICED, BECAUSE WE'VE GOT SALT IN THERE, IT'S ALMOST LIKE WE'RE SORT OF BRINING IT A LITTLE.

>> YOU'RE EXACTLY RIGHT.

SO I'M JUST GONNA PUT A LITTLE MORE OIL ON JUST TO MAKE SURE THAT THE CHICKEN DOESN'T STICK AND THAT IT STAYS REALLY JUICY ON THE INSIDE.

AH, THIS IS GONNA BE SO GOOD.

I CAN'T WAIT.

>> Sara: THIS IS A GAS GRILL.

WE COULD USE CHARCOAL.

WE COULD USE A GRILL PAN.

BUT SINCE WE'RE USING A GAS GRILL, WE PREHEATED IT TO WHAT?

>> WE PREHEATED IT WITH ALL THE BURNERS ON HIGH UNTIL IT GOT OVER 500 DEGREES, AND THEN I REDUCED THE HEAT TO A MEDIUM HEAT OF ABOUT 400.

AND WE'RE GONNA COOK THIS OVER DIRECT HEAT USING-- >> Sara: OH, WE START WITH THOSE.

>> USING MY FAVORITE RED TONGS, BECAUSE RED MEANS "RAW."

>> Sara: OKAY.

>> STOP: RAW FOOD TOUCHED THESE.

AND THEN WHEN--AFTER I TURN THEM AND THEY'RE READY TO COME OFF THE GRILL, WE'RE GONNA USE THE GREEN TONGS, BECAUSE GREEN MEANS "GO: COOKED FOOD TOUCHED THESE."

>> Sara: AND IF YOU DIDN'T HAVE THESE SNAPPY LITTLE TONGS, YOU COULD JUST PUT A STRIP OF RED OR A STRIP OF GREEN ON TWO SEPARATE TONGS TO KEEP THEM STRAIGHT.

>> EXACTLY.

SO REMEMBER, SARA, YOU WANT TO OIL THE FOOD, NOT THE GRATE.

THIS IS SO IMPORTANT.

WHEN PEOPLE REALIZE THIS, IT CHANGES THEIR GRILLING LIFE.

>> Sara: CHANGES THEIR LIFE.

>> IT CHANGES THEIR GRILLING LIFE, AT LEAST.

OKAY, SO IF YOU OIL THE GRATES, WHICH A LOT OF PEOPLE DO, WHAT HAPPENS IS--YOU'VE PREHEATED THE GRILL, RIGHT?

AND SO THAT IS A TORCH READY TO HAPPEN, RIGHT?

YOU'VE GOT AN OILY PAPER TOWEL, AND YOU GO AGAINST THE GRATES, AND THAT COULD EASILY IGNITE, SO IT'S A FIRE HAZARD.

THAT'S NUMBER ONE.

BUT NUMBER TWO, OIL BURNS REALLY, REALLY QUICKLY, AND THEN IT BECOMES REALLY TACKY.

YOU KNOW HOW YOU'VE FELT THE BOTTOM OF A SAUTE PAN THAT HASN'T BEEN WASHED WELL AND IT'S STICKY?

SO THAT'S WHAT HAPPENS TO THE COOKING GRATES, AND THEN IT'S LIKE GLUING YOUR FOOD TO THE COOKING GRATES.

>> Sara: WOW, OKAY.

THAT'S MORE COMPELLING THAN ANYTHING I'VE EVER HEARD BEFORE.

>> BUT THEN THE REAL FOOD REASON IS, IS IF YOU OIL THE FOOD, ALL THE JUICES STAY INSIDE THE FOOD, PROMOTES CARAMELIZATION, AND YOU KNOW HOW IMPORTANT THOSE ROASTY, TOASTY GRILL MARKS ARE.

AND IT ALSO PREVENTS STICKAGE.

>> Sara: OKAY, WELL, THERE YOU GO.

>> SO THERE YOU GO.

THAT'S WHY YOU SHOULD ALWAYS OIL THE FOOD, NOT THE GRATES.

>> Sara: WHAT IF YOU WANT TO MAKE THOSE COOL CROSSHATCHES?

>> OH, I LOVE CROSSHATCHES.

LET'S DO IT.

I'LL SHOW YOU.

LUCKILY, I PUT ALL OF THE CHICKEN STRAIGHT ON THE GRATES, SO BASICALLY, ALL YOU WANT TO DO IS, YOU WANT TO PICK IT UP AND TURN IT 25%, AND THEN YOU'LL GET THOSE GREAT CROSSHATCH MARKS.

SO NOW I'M JUST TURNING IT AT AN ANGLE, AND I'LL GET THAT.

>> Sara: OKAY.

>> LOOK HOW BEAUTIFUL THAT LOOKS.

>> Sara: THREE MINUTES ON THAT SIDE?

>> THREE MINUTES ON THIS SIDE.

>> Sara: TOTAL?

>> THREE TO FOUR.

SO IT'S BEEN THERE ABOUT TWO.

WE'LL LEAVE IT ANOTHER TWO, AND THEN WE'LL FLIP IT OVER.

>> Sara: DO YOU WANT ME TO CHOP PARSLEY OR SOMETHING WHILE WE'RE WAITING?

>> YES, THAT WOULD BE GREAT.

WHY DON'T YOU DO THAT?

AND I WILL ACTUALLY CUT SOME LEMONS.

>> Sara: WE SHOULD TURN THEM, RIGHT?

>> WE SHOULD, YES.

>> Sara: OKAY, SO NOW DO WE SWITCH TO OUR GREEN TONGS?

NO.

>> NO, WE'RE GONNA TURN THEM FIRST, AND THEN WE'RE GONNA SWITCH.

SO LOOK AT THOSE GORGEOUS GRILL MARKS.

>> Sara: I LOVE IT.

THEY'RE BEAUTIFUL.

>> AREN'T THEY BEAUTIFUL?

>> Sara: AND I'M GONNA MEANWHILE GET OUR SALAD HERE, AND THIS IS OUR GREEK SALAD.

SO WE'VE JUST GOT TOMATOES AND CUCUMBER AND ONION AND OLIVES AND TZATZIKI, RIGHT?

>> RIGHT, RIGHT.

AND I LOVE THIS SALAD.

THIS IS MY FAVORITE, FAVORITE SALAD.

THERE'S NO LETTUCE TO IT.

IT'S JUST ALL THE YUMMINESS OF A SALAD.

>> Sara: DO YOU THINK WE'RE READY YET?

>> LET'S LOOK.

ALL RIGHT, NOW WE'RE GONNA USE THE GREEN TONGS.

>> Sara: OKAY, AND HOW ARE YOU GONNA KNOW WHEN IT'S DONE?

>> YOU KNOW WHAT?

I'M GONNA KNOW BY TOUCHING IT AND ALSO BY LOOKING TO SEE IF THE MEAT HAS SHRUNK UP.

>> Sara: UH-HUH.

>> THE GREAT THING ABOUT MEAT, THOUGH, TOO, IS, AS YOU LET IT REST, IT ALSO CONTINUES TO COOK A LITTLE BIT, SO THIS WILL PROBABLY CONTINUE TO COOK ABOUT FOUR OR FIVE DEGREES.

SO I THINK THAT'S PERFECT.

BEAUTIFUL CROSSHATCH MARKS.

>> Sara: YAY.

>> YAY.

>> Sara: IS THIS SOMETHING THAT NEEDS TO REST AFTER WE TAKE IT OFF?

>> YES.

ALL MEAT NEEDS TO REST, BECAUSE THAT ALLOWS THE JUICES TO REABSORB, AND THAT'S ESPECIALLY IMPORTANT FOR CHICKEN, ESPECIALLY BONELESS, SKINLESS CHICKEN, WHICH HAS A TENDENCY TO BE SORT OF TOUGH AND DRY, AND LETTING IT REST WILL REALLY MAKE A BIG DIFFERENCE.

WOW, I CAN'T WAIT TO EAT THIS.

LOOK HOW BEAUTIFUL IT LOOKS.

>> Sara: SO GORGEOUS.

AND IT DOES GIVE OFF SOME JUICE.

HERE, I'LL HOLD IT FOR YOU.

>> OKAY.

THERE.

WHILE IT'S STILL HOT, YOU JUST SQUEEZE SOME LEMON ON TOP SO THAT IT REALLY GETS ANOTHER NICE BURST OF LEMON.

>> Sara: OH, I LOVE THIS.

>> AND WE'RE GONNA PUT A LITTLE LEMON ZEST.

SO YOU PUT THE PARSLEY, AND I'LL PUT A LITTLE LEMON ZEST.

>> Sara: OH, WHAT A NICE IDEA.

WHAT A GREAT THING TO MAKE.

I MEAN, THIS IS A WEEKNIGHT MEAL FOR THE FAMILY, BUT THIS WOULD BE A GREAT FOR ENTERTAINING TOO.

WELL, THANK YOU SO MUCH FOR OUR GRILLED CHICKEN PAILLARD WITH COUNTRY GREEK SALAD.

>> YES.

>> Sara: YAY.

WE GOT TO TRY THIS.

I'M GONNA GO GET SOME FORKS.

>> OKAY, FABULOUS.

[both chatting indistinctly] >> Sara: WELL, IT'S GRILLING PIZZA TIME.

I'M HERE WITH MY FRIEND ELIZABETH KARMEL.

AND YOU WROTE A WHOLE BOOK ON THE SUBJECT.

>> I DID.

I AM PASSIONATE ABOUT GRILLED PIZZA.

>> Sara: WELL, SO AM I, BUT I DIDN'T WRITE A BOOK.

BUT WOW.

WHAT ARE WE MAKING TODAY?

I CAN'T WAIT.

I JUST LOVE IT.

>> YOU KNOW WHAT?

I WROTE IT WITH MY VERY GOOD FRIEND AND PIZZA PARTNER IN CRIME BOB BLUMER, AND THIS IS HIS FAVORITE PIZZA.

THIS IS HIS HOUSE PIZZA.

>> Sara: SOON TO BECOME MINE.

>> IT IS BLISTERED CORN, ASPARAGUS, AND PESTO PIZZA.

>> Sara: OH, MY GOD.

YOU'RE KILLING ME.

OH, IT'S LIKE SUMMER ON A PIECE OF BREAD.

>> IT IS.

IT IS.

AND YOU KNOW WHAT?

I BET OUR CORN AND ASPARAGUS-- OH, MY GOSH, IT'S PERFECT.

OKAY.

THIS IS THE KEY TO THE RECIPE, THE BLISTERED CORN.

>> Sara: OKAY.

>> SO YOU DON'T WANT TO TAKE IT OFF THE GRILL UNTIL YOU GET ALL THOSE GREAT BLISTERY PIECES.

LOOK HOW FABULOUS THAT IS.

>> Sara: SORT OF LIKE POPCORN, GRILLED CORN, ISN'T IT?

>> YES.

>> Sara: AND THIS WAS ABOUT-- WE OILED IT, WE SALTED IT, AND WE GRILLED IT FOR ABOUT HOW LONG?

>> JUST ABOUT TEN MINUTES.

>> Sara: AND ON WHAT KIND OF HEAT?

>> A MEDIUM DIRECT HEAT.

>> Sara: OKAY.

>> AND THEN THE ASPARAGUS ACTUALLY TAKES A LITTLE BIT LESS TIME THAN THE CORN.

>> Sara: AND JUST OLIVE OIL AND SALT?

>> JUST OLIVE OIL AND SALT.

>> Sara: OKAY, SO YOU WANT TO CHOP THESE UP?

>> RIGHT.

>> Sara: OKAY, I'LL JUST BE ON VEGETABLE DUTY DOWN HERE.

>> OKAY, GREAT, GREAT.

I LOVE THAT.

I LOVE IT.

I GET TO MAKE THE PIZZA, AND YOU'RE DOING ALL THE MISE EN PLACE FOR ME.

>> Sara: YES, YES.

>> I USUALLY USE A PIZZA PEEL OR THE BACK OF A COOKIE SHEET OR A SHEET PAN.

AND THE FIRST STEP IS TO PUT DOWN SOME GRITS.

>> Sara: GRITS, YOU SOUTHERN GIRL.

>> GRITS OR POLENTA.

>> Sara: YES, I WAS GONNA SAY SOME OF US UP NORTH CALL IT POLENTA OR CORNMEAL, EVEN.

BUT COARSE IS WHAT YOU'RE LOOKING FOR.

>> BUT FIRST OF ALL, NOT ONLY DO I LOVE THIS BECAUSE IT LOOKS GREAT, BUT IT GIVES THE PIZZA A RUSTIC TEXTURE.

AND THIS IS MY FAVORITE MOMENT, MY PIZZA DOUGH.

>> Sara: AND, YOU KNOW, YOU CAN MAKE HOMEMADE, OR YOU COULD BUY STORE-BOUGHT.

>> YOU JUST TOOK THE WORDS RIGHT OUT OF MY MOUTH.

I WAS JUST GONNA SAY THAT.

SO I'M GONNA JUST DIVIDE THIS GREAT BIG BALL OF DOUGH IN HALF, BECAUSE I WANT TO MAKE THIS PIZZA ABOUT AS THIN AS POSSIBLE.

AND I JUST WANT TO PLAY WITH IT A LITTLE BIT IN MY HANDS, AND WHEN I GET A NICE CIRCLE, I'M GONNA PUT IT DOWN HERE.

AND THIS IS THE TRICK: I'M GONNA PUT OLIVE OIL ON BOTH SIDES OF MY DOUGH, AND THIS HELPS TO KEEP IT REALLY TENDER AND ALSO MAKES IT EVERY EASY TO ROLL OUT.

>> Sara: WOW, WHAT A GREAT TIP.

>> ALSO MOISTURIZING YOUR HANDS.

>> Sara: OH, I LOVE THAT.

YES, OLIVE OIL IS VERY GOOD FOR US LADIES.

>> YES, YES.

SO YOU CAN ABSOLUTELY USE A ROLLING PIN IF YOU WANT, BUT I LOVE USING MY HANDS, BECAUSE I THINK IF YOU GET AN ORGANIC SHAPE, IT MAKES IT TASTE BETTER.

>> Sara: OKAY, OKAY.

>> I KNOW IT SOUNDS REALLY CORNY, BUT GRILLED PIZZA IS LIKE A RELIGION.

SO TODAY YOU ARE GOING TO ENTER THE CHURCH OF GRILLED PIZZA.

>> Sara: OKAY, ELIZABETH.

>> IT'S ONE OF THOSE THINGS, LIKE RELIGION, THAT YOU HAVE TO EXPERIENCE IT BEFORE YOU FULLY UNDERSTAND IT.

>> Sara: OKAY, OKAY, I'M READY.

I--I'M READY.

>> BUT ONCE YOU TAKE A BITE, YOU'LL NEVER WANT TO EAT IT ANY OTHER WAY.

LET IT REST JUST FOR A COUPLE OF MINUTES.

ALL RIGHT, LET ME CHECK THE TEMPERATURE OF THE GRILL, BECAUSE THIS IS VERY IMPORTANT.

WE DON'T WANT THE GRILL TO BE TOO HOT, BECAUSE OUR DOUGH WILL BURN.

IT'S A LITTLE BIT WARM, SO I'M GONNA ACTUALLY LEAVE IT UP AND MAKE SURE IT'S REALLY CLEAN.

>> Sara: WHAT TEMPERATURE ARE YOU LOOKING FOR, ELIZABETH?

>> I'M LOOKING FOR A TEMPERATURE OF ABOUT 400, 425 DEGREES.

>> Sara: MM-HMM.

>> YOU WANT IT TO BE HOT ENOUGH SO THAT THE YEAST WILL INSTANTLY RISE AND THAT THE CRUST WILL START COOKING AND PUFF UP, BUT YOU DON'T WANT IT TO BE SO HOT THAT IT'S GONNA BURN.

>> Sara: GOTCHA.

>> THE OTHER THING: IT'S REALLY, REALLY IMPORTANT TO HAVE A CLEAN COOKING GRATE.

>> Sara: AND WHAT'S THE BEST WAY TO CLEAN IT?

>> WITH A BRASS BRISTLE BRUSH AND A LITTLE BIT OF ELBOW GREASE.

YOU TURN ALL THE BURNERS ON HIGH, LET EVERYTHING TURN TO WHITE-GRAY ASH, AND THEN YOU BRUSH IT.

>> Sara: OH, GOSH.

>> GUESS WHAT.

>> Sara: WHAT, IT'S TIME?

>> I THINK IT'S TIME.

>> Sara: WELL, I'M GONNA COME OVER AND WATCH YOU.

I'LL COME BACK TO VEGETABLE DUTY.

>> OKAY, SO I'M GONNA LET YOU... >> Sara: OPEN IT.

>> OPEN IT.

>> Sara: I CAN DO THAT.

>> OKAY.

>> Sara: OKAY.

>> AND THEN I'M ALSO GONNA LET YOU HOLD THIS FOR ME.

>> Sara: OKAY.

>> OKAY, I'M GONNA PICK IT UP JUST LIKE YOU WERE PUTTING CLOTHES ON A CLOTHESLINE.

LOOK AT THAT.

SEE, IT'S NOT GONNA FALL THROUGH THE GRATES.

AND JUST PUT IT DOWN.

>> Sara: IT'S READY TO GO.

>> SO THAT'LL TAKE ABOUT TWO TO THREE MINUTES.

>> Sara: AND I'LL JUST KEEP CORNING AWAY.

>> RIGHT, THAT CORN LOOKS SO GOOD.

>> Sara: OH, DOESN'T IT?

>> SO LET'S CHECK AND SEE WHERE WE ARE WITH THE CRUST.

>> Sara: OKAY.

both: OOH!

>> LOOK AT THAT.

OKAY.

I LOVE IT!

I LOVE IT.

ALL RIGHT, YOU NEVER KNOW WHEN IT'S GONNA HAPPEN.

WHEN THERE ARE BUBBLES... >> Sara: YEAH.

>> YOU WANT TO POP THEM SO THAT IT'LL BE FLAT ON THE BOTTOM.

>> Sara: OKAY.

>> AND WE'RE GONNA... OH, LOOK HOW PERFECT THAT IS.

>> Sara: THAT IS BEAUTIFUL.

WOW.

>> AND NOW BEFORE WE TOP IT, I'M GONNA TURN OFF THE BURNERS IN THE MIDDLE, BECAUSE WE'RE GONNA SWITCH TO INDIRECT HEAT.

OKAY, I'M GONNA PUT THE PESTO ON FIRST.

>> Sara: OKAY, SO INDIRECT HEAT IS WHEN YOU LEAVE THE BURNERS IN THE MIDDLE OFF AND YOU LEAVE THE ONES ON THE OTHER SIDES ON.

>> EXACTLY.

AND THEN WE'RE GONNA JUST PUT THE FOOD OVER THE BURNERS WE'VE TURNED OFF.

SO YOU SEE, I PUT IT ALL AROUND TO ABOUT 1/4 OF AN INCH ON THE SIDE SO WE HAVE A NICE BORDER IN CASE ANYTHING, YOU KNOW... FOOD HAS A WAY OF TRAVELING AS IT GETS HOT.

>> Sara: YEAH.

>> SO I'M GONNA PUT THE RED DOWN NEXT, AND YOU CAN PUT THE ASPARAGUS DOWN OR THE SUN-DRIED TOMATOES DOWN.

I'M DOING THIS BECAUSE I WANT YOU TO BE ABLE TO SEE THE ASPARAGUS, BECAUSE YOU KNOW HOW I FEEL ABOUT US EATING WITH OUR EYES BEFORE WE TASTE.

>> Sara: YES, WE DON'T WANT GREEN ON GREEN.

>> WE DON'T WANT GREEN ON GREEN.

OKAY, NOW WE'RE GONNA PUT BRIE CHEESE, AND I HAVE TO TELL YOU THAT-- >> Sara: THIS IS ANOTHER FIGHT... >> THIS-- [chuckles] >> Sara: WITH BOB... >> YES, NOT ACTUALLY A FIGHT.

>> Sara: YOUR PARTNER ON THE BOOK.

>> RIGHT.

HE--HE LOVES TO TAKE THE RIND OFF.

I THINK THE RIND IS THE MOST FLAVORFUL PART OF BRIE, AND SO I LOVE KEEPING THE RIND ON.

>> Sara: AH, INTERESTING.

>> OKAY, THAT'S PERFECT.

OKAY, NOW, HOW GOOD DOES THAT LOOK?

>> Sara: THAT LOOKS GREAT.

>> OKAY.

>> Sara: AND HOW MUCH LONGER IS THIS GONNA TAKE NOW?

>> THIS IS GONNA TAKE ABOUT SEVEN TO TEN MINUTES.

AND THE BEST WAY TO DO THIS IS TO JUST SLIDE IT RIGHT OFF.

>> Sara: YOU KNOW, WHEN I'VE DONE IT, I ALWAYS DO IT WITH MY HANDS, AND THEY WERE OVER THE GRILL.

THAT'S SO SMART TO SET UP SORT OF A--WHAT DO YOU CALL IT?

PEEL... >> A PIZZA PEEL.

>> Sara: SITUATION.

>> ALL RIGHT, SARA, IT LOOKS DONE.

YOU WANT TO BRING THAT PAN TO ME, AND WE WILL... >> Sara: SLIDE IT ON.

>> SLIDE IT ON.

THANK YOU FOR YOUR HELP.

WHOO.

>> Sara: WHAT DO YOU MEAN?

I'VE GOT A VESTED INTEREST HERE.

>> WOW, LOOK AT THAT.

>> Sara: THAT IS SPECTACULAR.

WOW.

WHAT ARE WE GONNA SERVE WITH IT HERE?

>> CELERY AND PARMESAN CHEESE, A LITTLE BIT OF SALT, AND OLIVE OIL.

IT IS SO REFRESHING AND SO CRUNCHY WITH THE PIZZA.

I LOVE PAIRING THEM TOGETHER.

>> Sara: WOW.

WELL, THANK YOU SO MUCH.

I REALLY LEARNED A TON ABOUT GRILLED PIZZA.

>> I LOVED SHOWING YOU GRILLED PIZZA.

>> Sara: THERE YOU GO.

OKAY, WELL, WE'LL BE PATIENT AND TASTE THIS IN A FEW MINUTES.

>> ALL RIGHT.

>> Sara: BARBECUE DOESN'T GET MUCH BETTER THAN THE KIND OF BARBECUE YOU FIND IN HILL COUNTRY IN CENTRAL TEXAS, AND MY BUDDY HERE IS AN EXPERT ON THAT KIND OF BARBECUE.

AND NOT ONLY THAT.

YOU'VE TAKEN IT TO MEMPHIS AND COMPETED.

>> I HAVE.

I HAVE.

>> Sara: SO WE'RE DOING BRISKET, WHICH IS FAMOUS AT YOUR HILL COUNTRY RESTAURANT.

>> YES, YES.

AND THERE ARE TWO THINGS THAT YOU ABSOLUTELY HAVE TO DO TO MAKE AUTHENTIC BARBECUE.

ONE IS COOK IT LOW AND SLOW.

>> Sara: OKAY, THAT MUCH, I KNEW.

>> SO I JUST CHECKED, AND WE'VE GOT INDIRECT HEAT, AND WE'RE GONNA COOK IT ON THE LOWEST TEMPERATURE POSSIBLE ON THIS GRILL-- AND A KISS OF SMOKE.

>> Sara: AND THAT'S WHAT WE WERE JUST DOING.

>> AND WE WERE JUST--WE WERE JUST FILLING THAT SMOKER BOX UP WITH WET WOOD CHIPS.

WE'RE USING POST OAK, BECAUSE THAT'S WHAT WE USE IN THE RESTAURANT.

>> Sara: OKAY.

>> AND THIS IS A NIFTY LITTLE SMOKER BOX, BUT IF YOU DON'T HAVE A SMOKER BOX, YOU DON'T NEED ONE.

LET ME SHOW YOU WHAT YOU CAN DO.

AND I'VE DONE THIS MORE TIMES THAN I'VE USED A SMOKER BOX.

>> Sara: REALLY?

>> YOU JUST TAKE AN ALUMINUM PAN, YOU PUT WET CHIPS IN THERE, AND THEN YOU PUT IT RIGHT UNDERNEATH THE COOKING GRATE WHEN YOU'RE PREHEATING THE GRILL.

>> Sara: GOTCHA.

SO YOU LIFT IT UP AND PUT IT UNDER THERE.

HOW LONG DO YOU SOAK THE CHIPS?

>> ABOUT 30 MINUTES.

>> Sara: OKAY.

ALL RIGHT.

>> BECAUSE IF YOU DON'T SOAK THEM, THEY'LL IGNITE.

AND WE JUST WANT THE TASTE OF THE WOOD SMOKE.

WE DON'T WANT THE FLAMES.

>> Sara: NO, NO, WE DON'T.

>> RIGHT.

>> Sara: SO THIS IS A BEAST.

WHAT HAVE WE GOT HERE?

>> I KNOW.

I LOVE IT.

I LOVE IT.

>> Sara: HOW MANY POUNDS IS THAT?

>> THIS IS ABOUT 12 POUNDS, SO I'M GONNA NEED YOU TO HELP ME.

WE HAVE A WHOLE BRISKET HERE.

WE'VE GOT THE MOIST PART, WHICH IS THE TOP PART, OTHERWISE CALLED THE POINT ON THE BARBECUE CIRCUIT, AND THEN WE'VE GOT THE BOTTOM PART, WHICH IS CALLED THE FLAT.

AT LOT OF TIMES AT THE GROCERY STORE, THEY JUST SELL THE FLAT, BECAUSE THEY THINK AMERICANS ONLY WANT LEAN.

BUT THIS IS THE SECRET TO GREAT BRISKET-- >> Sara: FAT.

>> THE FAT.

AND YOU'RE NOT GONNA EAT THE FAT, RIGHT?

IT'S JUST GONNA MOISTURIZE THAT MEAT WHILE IT COOKS LOW AND SLOW, AND IT'S GONNA LEAVE ALL THAT DELICIOUS FLAVOR IN, BUT THE FAT ITSELF WILL RENDER OUT, AND THE MEAT WILL BE VERY, VERY LEAN.

OKAY, THIS IS THE SIMPLEST RUB IN THE WORLD, BECAUSE THIS IS ALL ABOUT THE MEAT WITH JUST A LITTLE BIT OF SMOKE.

>> Sara: NO SAUCE?

>> NO SAUCE.

TEXAS IS A NO-SAUCE ZONE.

>> Sara: OOPS.

>> WE'VE GOT KOSHER SALT.

>> Sara: THAT'S 1/2 CUP.

>> WE'VE GOT BUTCHER GRIND BLACK PEPPER.

>> Sara: WHICH IS MORE COARSE.

>> WHICH IS MORE COARSE.

>> Sara: AND THAT WAS 3 TABLESPOONS?

>> THAT WAS 3 TABLESPOONS.

AND NOW WE'RE GONNA PUT 2 TEASPOONS OF CAYENNE PEPPER.

NOW, THIS IS WHERE THE HEAT COMES FROM.

I LIKE TO SAY IT'S ENOUGH CAYENNE TO TURN IT PINK.

SO WE'RE JUST GONNA MIX THIS UP.

NOW WE'RE GONNA RUB IT, BUT "RUB" IS ACTUALLY A MISNOMER-- I'M GONNA GET YOU TO HELP ME HERE-- BECAUSE WE DON'T WANT TO REALLY RUB IT IN.

WE JUST WANT TO GIVE IT A NICE CONSISTENT COAT.

>> Sara: YOU WANT ME TO DO THIS WITH YOU, OR... >> I DO.

I DO.

I ALWAYS PRETEND I'M RAINING OVER THE FOOD-- AS IN R-A-I-N-I-N-G. [both chuckle] I'M GONNA TURN IT OVER AND GET MY HANDS DIRTY, AND THEN YOU WILL FINISH SEASONING, BECAUSE I WANT TO SAVE THAT RUB, ANY THAT'S LEFT.

>> Sara: MM-HMM.

OKAY, I'M PRACTICING MY RAINING MOVE.

>> YOU'RE RAINING VERY WELL.

>> Sara: YOU NEED ME TO OPEN SOME BEER MEANWHILE.

>> I DO.

>> Sara: WHICH IS ALWAYS A GOOD IDEA.

>> [chuckling] RIGHT.

>> Sara: AND--OKAY... >> I WAS JUST GONNA SAY IT'S IMPORTANT TO JUST PAT IT IN AND NOT RUB IT IN, BECAUSE YOU DON'T WANT TO DAMAGE THE MEAT FIBERS.

>> Sara: OKAY.

VERY DELICATE.

>> VERY DELICATE.

AND BEFORE WE STARTED, I WRAPPED THE WHOLE THING IN PAPER TOWEL SO THAT IT WOULD BE DRY.

>> Sara: SO THAT THIS WOULD ADHERE.

>> THIS WOULD ADHERE, AND ALSO, THAT'S WHAT'S GONNA GIVE US THAT GREAT CRUST AND THOSE COVETED BURNT ENDS FROM THE BARBECUE.

>> Sara: I ALWAYS LOOK FOR COVETED BURNT ENDS.

>> IT'S WORKING.

WE'RE GETTING SMOKE.

WE'RE GONNA PUT THE BEER IN HERE, BECAUSE SMOKE HAS A TENDENCY TO PULL THE MOISTURE AWAY FROM THE COOKING ENVIRONMENT.

>> Sara: SO IT SORT OF DRIES THINGS OUT.

>> IT DOES SORT OF DRY THINGS OUT.

I'M GONNA ASK YOU IF YOU CAN HOLD THIS, AND I'LL PUT IT ON THE GRILL.

>> Sara: OKAY.

>> YOU SEE THE SMOKE IS SMOKING.

WE'RE GONNA PUT THIS FAT CAP UP, AND WE'RE NEVER, EVER GONNA TURN IT.

>> Sara: REALLY?

>> RIGHT.

SO IT'S AS EASY AS THAT.

NOW WE JUST HAVE TO SIT AND WAIT.

>> Sara: THIS IS JUST A MATTER OF PATIENCE IS REALLY WHAT IT IS.

SO WHILE WE'RE WAITING, I'M GONNA GO MAKE SOME SPARKLING WATERMELON LEMONADE, AND I'M GONNA START WITH SOME HOMEMADE SELTZER.

>> I CAN'T WAIT, BECAUSE I LOVE SPARKLING WATERMELON LEMONADE, AND I'M PARCHED.

>> Sara: WELL, I'VE MADE SOME HOMEMADE SELTZER OVER HERE.

I MADE IT WITH FILTERED WATER, SO IT'S PURE, PURE, PURE.

>> OH, GREAT.

>> Sara: AND WE'VE GOT BEAUTIFUL WATERMELON.

YOU KNOW THAT DARK COLOR IS SO IMPORTANT.

I'VE GOT ABOUT 4 CUPS HERE, AND WE'RE JUST PUTTING IT IN THE BLENDER.

SOME FRESH LEMON JUICE, NOT THAT STUFF IN A BOTTLE.

5 TABLESPOONS OF SUGAR.

[blender whirring] WE'VE GOT A LITTLE BIT OF MINT.

>> DOESN'T THAT SMELL GREAT?

>> Sara: THEN... POUR SLOWLY, BECAUSE WE'RE GONNA GET LOTS OF FIZZ, WHICH IS SORT OF THE POINT.

>> I CAN'T WAIT.

CHEERS.

>> Sara: ALL RIGHT, WELL, LET'S GO TAKE A LITTLE-- WE'VE GOT FIVE HOURS TO KILL, SO LET'S GO HAVE A LITTLE WALK.

>> YEAH, SHOW ME THE GARDEN.

>> Sara: GOT THE WHOLE SANCTUARY.

SEE THESE?

[both chatting indistinctly] WOW.

>> I KNOW.

>> Sara: I WAS SO EXCITED.

AND IT REALLY SHRINKS A TON.

>> IT DOES, AND THAT'S ONE OF THE WAYS YOU CAN TELL THAT IT'S DONE.

IT SHRINKS TO ABOUT, YOU KNOW, 2/3 OF ITS ORIGINAL SIZE.

>> Sara: ALL RIGHT, WELL, I WANT TO TRY SOME OF THOSE BURNT ENDS.

>> OKAY, WELL, LET'S-- LET'S CUT OFF A LITTLE PIECE HERE.

WHEN YOU CUT BRISKET, YOU ALWAYS WANT TO CUT AGAINST THE GRAIN, AND SOMETIMES YOU DON'T KNOW WHICH WAY THAT IS, BUT YOU HAVE TO LOOK AT IT.

SO LOOK AT THAT BEAUTIFUL BURNT END.

THAT IS DELICIOUS.

>> Sara: OKAY, WELL, BEFORE I PARTAKE, I JUST HAVE TO SAY THANK YOU FOR COMING.

>> MY PLEASURE.

>> Sara: YOU'VE PROVEN THAT THE GRILL IS A GREAT WAY TO COOK UP FAST AND FLAVORFUL WEEKNIGHT MEALS AND SUNDAY BARBECUE.

>> THAT'S RIGHT.

>> Sara: YEAH.

>> AND YOU CAN EAT THE LEFTOVERS ALL WEEK LONG.

>> Sara: OH, BOY.

WOW.

MMM.

MMM-MMM.

>> MMM.

>> Sara: OH, MY GOD.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

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