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Incredible, Cowy Burger! #SOBEWFF

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Guy takes us on a delicious barbecue adventure with bourbon-barbecue pork chops, brisket burnt ends and barbecue pulled pork mac and cheese. Get ready to be hungry! #GuyFieri #BBQ
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
00:06 – Whole Hog Sandwich
03:58 – BBQ Pulled Pork Biscuits
07:39 – BBQ Smoked Alligator Ribs
10:34 – Pit Beef-Wrapped Pork Barbecue Sandwich
15:53 – BBQ Rib Tips
17:31 – Pulled Pork
20:08 – BBQ Meatloaf
23:23 – Bourbon Barbecue Pork Chops
26:05 – ‘Porkcules' Sandwich
28:59 – BBQ Pizza
31:58 – Beef Ribs Full Ep Carnivore Creations
35:04 – Boss Hawg Sandwich
38:34 – BBQ Thanksgiving Turkey
41:44 – Ribs & Mac ‘n’ Cheese
46:20 – Sausage Sandwich
49:03 – Brisket Burnt Ends
51:50 – El Borracho Beef Rib
55:23 – Smoked Barbecue Pork
58:49 – Pendleton Porker
01:01:49 – Homemade Hot Links
01:05:56 – Loaded Barnchos
01:09:10 – El Paso Stuffed Potato
01:12:19 – Barbecue Ribs & Catfish Cakes
01:16:57 – BBQ Burger Topped with Pork Rinds
01:19:33 – Smoked Chicken Wings
01:21:30 – Barbecue Brisket Ramen
01:24:26 – Barbecue Pulled Pork Mac and Cheese
01:28:21 – Confused Cousin Chicken Sandwich
01:32:15 – Bacon BBQ Brisket Cheeseburger
01:36:09 – Big Pig Sandwich

Visit the spots:
Chef's Touch BBQ Rig – https://www.thechefstouch.com
Denver Biscuit Co – https://www.theatomiccowboy.com
Millie's Restaurant – https://www.milliesrestaurant.com
Chaps Pit Beef – https://chapspitbeef.com
Bludso's BBQ – https://www.bludsosbbq.com
Southern Soul Barbeque – https://www.southernsoulbbq.com
Moat Mountain Smokehouse & Brewing Co. – https://www.moatmountain.com
Rose Villa Restaurant – https://www.rosevillaormondbeach.com
Look's Marketplace – https://www.looksmarket.com
Bonfire Craft Kitchen & Taphouse – https://bonfirektap.com
Momma's Mustard, Pickles & BBQ – https://mommasbbq.com
Shepard Barbecue – https://shepardbbq.com
Danny Edwards Blvd BBQ – https://www.dannyedwardsblvdbbq.com
Big Lee's – https://www.mybigleesbbq.com
Big Pinks BBQ – https://bigpinksbbq.com
B.B.'s Lawnside BBQ – https://bbslawnsidebbq.com
Grand Ole BBQ – https://grandolebbq.com/
Center Point Barbecue – https://www.centerpointbbq.com
Lucius Q – https://luciusq.com
John Mull's Road Kill Grill – https://johnmullsmeatcompany.com
Born In A Barn – https://www.borninabarn307.com
Desert Oak Barbecue – https://desertoakbarbecue.com
Flying Mango – https://www.flyingmango.com
Memphis Barbecue – https://memphisbbqco.com
Smokey D’s – https://smokeydsbbq.com
Bluebird Barbecue – https://www.bluebirdbbq.com
Pounds – https://poundsfargo.com
Waffles and Whatnot – https://www.wafflesandwhatnot.com
Fox Bros. Bar-B-Q – https://www.foxbrosbbq.com
Pigwich – https://pigwich.com

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Top 30 #DDD BBQ Videos with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network
https://youtu.be/8_hXn-uL-iY

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This Mediterranean feta shrimp is a go-to recipe for Ina when she needs something easy to prepare in advance that guests will love!
#InaGarten #BarefootContessa #FoodNetwork #RoastedShrimp
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Get the recipe ▶ https://foodtv.com/4i4iryT
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Roasted Shrimp with Feta
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 servings

Ingredients

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Directions

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten's Roasted Shrimp with Feta | Barefoot Contessa | Food Network
https://youtu.be/XspLclcVnDk

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This bite from Chef Bobby Marcotte took our breath away at #SOBEWFF!

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Ree loves to make these bacon-wrapped scallops as a special treat for any party! You can also make this delicious recipe with chunks of lobster or shrimp.
#ReeDrummond #ThePioneerWoman #FoodNetwork #BaconWrapped #Scallops
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/41lekcf
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Bacon Wrapped Scallops
Recipe courtesy of Ree Drummond
Level: Easy
Total: 55 min (includes cooling time)
Active: 30 min
Yield: 20 small bites

Ingredients

10 slices bacon, halved crosswise
20 small scallops
4 tablespoons salted butter
3 cloves garlic, minced
1 teaspoon crushed red chile flakes
2 tablespoons honey
1 lime, juiced
Thinly sliced green onions, for serving

Directions

Special equipment: toothpicks

Preheat the oven to 350 degrees F.

Bake the bacon on a foil-lined tray for 20 to 25 minutes to par-cook. Remove and set aside to cool for 3 to 5 minutes.

Wrap each scallop with half piece of bacon, securing each with a toothpick. In a large skillet on high heat, sear the scallops until slightly browned, 1 to 2 minutes per side, then remove to a platter to rest.

In the same skillet, add the butter, garlic, chile flakes, honey and lime juice. Reduce the mixture until it has thickened, 1 to 2 minutes, then spoon over the scallops. Garnish with the green onions and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree Drummond's Bacon Wrapped Scallops | The Pioneer Woman | Food Network
https://youtu.be/6RrCk8I1OzM

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This was an essential dish on Kardea's weeknight table when she was growing up. It’s everything that’s perfect about a flaky chicken pot pie in the palm of your hand. Full of pantry staples, this is a breeze to pull together and will be sure to satisfy every eater.
#KardeaBrown #FoodNetwork #DeliciousMissBrown #ChickenPotPie
#StreamOnMax for more #DeliciousMissBrown: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4gOlavw
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Pot Pie Stuffed Biscuit Cups
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 45 min
Active: 20 min
Yield: 8 servings

Ingredients

Nonstick cooking spray, for the muffin tin
One 16-ounce can large flaky biscuits
1 cup shredded rotisserie chicken meat
1 1/2 cups assorted frozen vegetables (carrots, peas, corn)
One 10-ounce can cream of chicken soup
1/3 cup half-and-half
Kosher salt and freshly ground black pepper

Directions

Special equipment: a 12-cavity muffin tin

Preheat the oven to 350 degrees F and spray a 12-cavity muffin tin with nonstick spray.

Stretch each biscuit slightly to an approximately 5-inch circle in diameter, pressing one into each cavity of the muffin tin, making sure the biscuit is pulled enough so that it touches the bottom of the tin.

In a medium bowl, add the rotisserie chicken, frozen vegetables and cream of chicken soup. Mix together until everything is fully coated in the soup. Slowly add the half-and-half a little at a time to loosen up the filling, then season with salt and pepper.

Spoon the mixture into the biscuit cups, then crimp the edges of the biscuits so that the pot pie filling doesn’t spill over.

Bake, rotating halfway through, for 25 minutes.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kardea Brown's Chicken Pot Pie Stuffed Biscuit Cups | Delicious Miss Brown | Food Network
https://youtu.be/2AlNp8kP2J8

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Simply iconic, Mimmo's Mozzarella! #SOBEWFF

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Chicken Caesar and chicken parm are individually delicious on their own, but why not combine them? Molly describes a good Caesar salad as being heavily dressed, heavily parmed and heavily crouton’ed, but in this case, she’s replacing the croutons with fried cheesy chicken!
#MollyYeh #GirlMeetsFarm #FoodNetwork #ChickenParm #CaesarSalad
#StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/40YNTrn
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Parm Caesar Salad
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min
Active: 45 min
Yield: 4 to 6 serving

Ingredients

Roasted Tomatoes:
12 ounces (340 grams) cherry or grape tomatoes, halved lengthwise
2 garlic cloves, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons (25 grams) extra-virgin olive oil

Chicken:
4 chicken cutlets (12 ounces/340 grams) or 2 boneless, skinless chicken breasts, cut in half and pounded (see Cook's Note)
Kosher salt
1/2 cup (65 grams) all-purpose flour
2 large eggs, beaten
3/4 cup (90 grams) plain dry breadcrumbs
1/4 cup plus 2 tablespoons (90 grams) grated Parmesan cheese
Neutral oil, for pan-frying
3/4 cup (200 grams) homemade or store-bought marinara sauce
1/2 cup (113 grams) shredded low-moisture mozzarella cheese

Caesar Dressing:
1/2 cup (104 grams) mayonnaise
3 tablespoons (48 grams) freshly squeezed lemon juice
2 teaspoons anchovy paste
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1 garlic clove, finely chopped
Freshly ground black pepper
2 tablespoons (15 grams) grated Parmesan cheese

Directions

Position racks in the top and bottom thirds of the oven. Preheat the oven to 450 degrees F.

For the roasted tomatoes: On a rimmed baking sheet, add the tomatoes, garlic, salt, oregano and red pepper flakes. Drizzle with the olive oil and toss to coat. Spread the tomatoes in an even, single layer. Roast on the bottom rack, tossing once halfway through, until slightly shriveled but still juicy, 13 to 15 minutes. Let cool slightly.

For the chicken: Place a cooling rack inside a baking sheet and set aside. Season the chicken on both sides with salt.

Prepare a dredging station by adding the flour, egg and breadcrumbs to three separate, shallow bowls. Stir 1/4 cup Parmesan cheese into the breadcrumbs.

Heat 1/2 inch neutral oil in a large skillet over medium heat. (The oil will be ready for frying when the breadcrumbs sizzle and float upon contact.)
Dredge the chicken in the flour to fully coat, shaking off any excess before dipping into the egg. Fully coat the chicken with egg, once again shaking off any excess before evenly coating in the cheesy breadcrumbs. Fry the cutlets in the oil in 2 batches until golden brown and crisp, about 2 minutes per side. Drain on the wire rack set over a baking sheet.

Spread the marinara sauce on top of the chicken and sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan cheese. Bake on the top rack until the cheese is golden and crusty, 8 to 10 minutes. Let cool until warm, then cut into strips.

For the Caesar dressing: In a large salad bowl, whisk together the mayonnaise, lemon juice, anchovy, mustard, Worcestershire, salt, garlic and pepper until well-combined. Then whisk in the Parmesan cheese to incorporate.

For the salad: Add the romaine and Parmesan cheese to the salad bowl. Toss well to coat the greens in the dressing. Add half of the roasted tomatoes and chicken and toss gently. Top with the rest of the chicken and tomatoes. Garnish with shaved Parmesan cheese and finish with freshly ground black pepper.

Cook’s Note
If using 2 chicken breasts instead of 4 chicken cutlets, cut each breast in half lengthwise to yield 4 thin halves. Cover each piece with plastic wrap and pound as thin as you can with a rolling pin or small pan without tearing the meat.

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Molly Yeh's Chicken Parm Caesar Salad | Girl Meets Farm | Food Network
https://youtu.be/2Y68TzHEZwA

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This classic French sandwich is decadent and luxurious. It takes a little more technique than your typical lunch, but it’s certainly worth the effort. Make sure to use a high-quality Gruyère and thin-sliced French ham!
#GeoffreyZakarian #FoodNetwork #TheKitchen #CroqueMonsieur
Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4hCPJVY
Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Croque Monsieur
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 1 hr 10 min
Active: 45 min
Yield: 1 serving

Ingredients

Béchamel:
5 tablespoons unsalted butter
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
2 cups whole milk, plus more as needed to reach the desired consistency
1 cup grated Gruyere
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Kosher salt and freshly cracked black pepper

Sandwich:
2 slices French bread or sourdough
2 teaspoons Dijon mustard
3 to 4 slices Gruyère plus 1 1/2 cups grated Gruyère
4 to 5 very thin slices ham, such as French ham or Jambon Royale Euro-style ham
2 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper
Wedge Parmesan, for grating

Directions

For the béchamel: Melt the butter in a large saucepan over medium heat. Add the nutmeg and toast for a minute or so. Add the flour and whisk into the melted butter until smooth. Cook, whisking, until the flour turns a light golden color, 6 to 7 minutes.

Increase the heat to medium-high and slowly stream in the milk, whisking, until thickened. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and continue simmering until the flour no longer tastes gritty, 10 to 20 minutes.

Add the Gruyère, Dijon mustard and Worcestershire sauce and stir until melted. Season with salt and black pepper. (As the mixture sits, it can thicken, so you can whisk in more milk if needed.)

For the sandwich: Preheat the oven to 400 degrees F.

On one slice of bread, spread the Dijon mustard. On the other, spread about 1 tablespoon béchamel. Add 3 slices Gruyère on one side, followed by the ham, then 1/2 cup of the grated Gruyère. Place the other piece of bread over the grated Gruyère.

In a large nonstick skillet, melt the butter over medium heat. Season the butter with salt and pepper. When the butter just begins to sizzle, add the sandwich. Place a heavy-bottomed cast-iron pan on top of the sandwich to serve as a press and cook until golden brown, 3 to 4 minutes. Flip and cook for 3 minutes more. (No need to use the press on the second side.)

Top with 1/4 to 1/2 cup béchamel, followed by the remaining cup grated Gruyère, allowing some of the cheese to fall into the skillet to create a frico-like crust around the bottom edge of the sandwich. Top with a couple tablespoons grated Parmesan and place in the oven until the cheese is melted and begins to brown on top, 5 to 10 minutes.

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Geoffrey Zakarian's Croque Monsieur | The Kitchen | Food Network
https://youtu.be/8AvU9IEw0Pw

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