On this episode of Cook’s Country TV, Julia Collin Davison fires up the grill to demonstrate how to make our ultimate Grilled Bourbon Steak recipe. Next, tasting expert Jack Bishop challenges Bridget Lancaster to a tasting of dill pickle spears. Then, equipment expert Adam Ried reviews inexpensive options for instant-read thermometers. Finally, test cook Ashley Moore prepares our unforgettable Grilled Broccoli with Lemon and Parmesan.
Season 10, Episode 7 Recap: Bourbon and Broccoli Hit the Grill
Bourbon and Broccoli Hit the GrillOn this episode of Cook’s Country TV, Julia makes bourbon steaks, Ashley grills broccoli, & Adam reveals the best inexpensive instant-read thermometer.
1. Rib-Eye Steak is Good On Its Own, But Better with Bourbon
We were skeptical about using bourbon to marinate rib-eyes, until we tried the whiskey steaks at Jesse’s Restaurant in Magnolia Springs, Alabama. Naturally, whiskey and steak make a great pairing, but we did make a change after some preliminary tastings: We swapped out the whiskey for bourbon. Tasters loved its hint of vanilla flavor, which it gets from the white oak aged barrels it’s made in. (Make sure to purchase a bourbon you’re comfortable drinking because you’re definitely going to have a good portion of the bottle left over.)
Grilled Bourbon Steaks“This is a fab recipe. I followed exactly and the results were tremendous. I’m still thinking about them and I made them 3 months ago!” — Cindy, a Cook’s Country Web Member’s review on our Grilled Bourbon Steaks
2. A Shorter Shelf Life Means A Fresher, Crisper Kosher Dill Pickle
Our recommended brand of kosher dill pickles has nothing to do with abiding by Jewish dietary laws. Actually, it has everything to do with where you grab a jar of pickles from in the supermarket. We tested the two supermarket options—refrigerated pickles and shelf-stable pickles—and quickly learned that refrigerated dill pickles is the way to go. While shelf-stable pickles will last for many, many years, the process for making them washes out the crisp texture, garlicky flavor, and natural green colors you get with refrigerated dill pickles.
Dill Pickle SpearsJust because refrigerated and shelved dill pickle spears both come in a jar doesn't mean they taste the same. To avoid atomic green, wilted, dill pickles that may have a "soupy taste" at the supermarket, we share a few tips on what you should look out for when purchasing dill pickles.
3. A Great Inexpensive Instant-Read Thermometers Comes Down to Three Must-Haves
And they are accuracy, read-out time, and design. The more you know about the temperature inside your food, the more control you’ll have over it. That’s why starting off with a thermometer that gives precise results is key. We checked the temperature of boiling water, ice water, roasted chicken thighs, and bubbling caramel with different instant-read thermometers to check the accuracy. Next, we looked at the read-out time. Our top recommended instant-read thermometer, ThermoWorks Thermapen Mk4, will read out the temperature in less than five seconds but our inexpensive recommended instant-read thermometer, Thermoworks ThermoPop, didn’t trail too far behind. It reads out in just a little over six seconds. As for the design, our winning thermometer fit the bill with its 7-inch length, easy grip, and placement of the screen for the read out.
ThermoPopKnowledge is power—this is especially true in the kitchen. We love using an instant-read thermometer in the kitchen because more control means less stress and better results. Don't worry, your thermometer doesn't need to be expensive for it to work. Just accurate.
The Complete Cook's Country TV Cookbook, 14th Anniversary EditionIn celebration of the diverse and delicious dishes originating across the U.S., we’ve compiled some of our favorite recipes for you to cook along with the cast of the hit TV show Cook’s Country. With plenty of new-to-you takes on old favorites plus flavorful dishes you may never have heard of, there's so much to be discovered within this comprehensive cookbook.
Be sure to read the previous recaps below:
- Season 10, Episode 1 Recap: Pork and Pierogi
- Season 10, Episode 2 Recap: Spicy and Sour for Supper
- Season 10, Episode 3 Recap: Smoky Barbecue Favorites
- Season 10, Episode 4 Recap: Smothered and Dowdied
- Season 10, Episode 5 Recap: BBQ Thighs and Fried Peach Pies
- Season 10, Episode 6 Recap: Ribs and Mashed Potatoes Revisited