Kick your backyard cooking up a notch with tips from Woodman’s of Essex and BRED Gourmet

Kick your backyard cooking up a notch with tips from Woodman’s of Essex and BRED Gourmet

You don’t need your own beach to throw your own clambake! Tonight Shayna Seymour gets advice from local chefs and restaurateurs on prepping summer specialties



SHAYNA: OBVIOUSLY WE HAVE FOOD ON THE BRAIN TONIGHT. FIRST, THE POPULAR WAY TO ENOY STEAMERS. CLAMBAKE SORRYEW N ELANDNG TRADITION. FOR GENERATIONS, CLAMS, LOBSTERS AND CORN WERE COOKED OVER HOT ROCKS BELOW BEACH SAND. >> IT WAS AN ALL-DAY PROJECT. MY GRANDFATHER FIGURED WAS, HOW CAN WE MAKE THIS SIMPLER? SHAYNA: STEVE SAYS HIS GRANDFHEATR INNOVATED A FASTER COOKING MEODTH IN 1923 THAT DSOE NOT REQUIRE A BEACH. >> USING WOOD FEIR A MNDETAL CRATE SO YOU CAN PUT THESE POTS ON TOP OF IT. IN AN HOUR, HE CAN HAVE THE WHOLE CLAMBAKE COAT. HIS TAGNELI WAS WE COME TO YOU DAN COOK BECAUSE YOU DID NOT HAVE TO GO TO T BEE ANYMO.RE SHAYNA: THEY LAY CTURYEN LATER, THE USE PROPANE AND WHILE THE CLAMBAKE IS A STANDARD SUMMER TRADITION, THE GATHERING CONTINUES TO EVOLVEVE TO TOOLOLVEES. >> YOU CAN G AET KIT FOR 2, 4, 6, 8 AND YOU WILL SHIP IT TO YOU. SHAYNA: THEY SAY THIS PART IS SYEA. STEAMERS ONLY REQUIRE A QUARTER CUP OF WATER TO COOK. ADJUST THE TEMPERATURE BETWEEN LOW AND HIGH HEAT BETWEEN – BEFORE THE CLAMSHELLS ARE FINALLY THE CLAIM SHOULD BE REYAD IN 10 MINUTES PITFOR LOBSTERS, KEEP THE HEAT HIGH AND PLACE THE LOBSTERS IN THE POT. A ONE AND A HALF POUND LOBSTER SHOULD TAKE ABOUT 10 MINUTES TO BOIL. THE TRICKY PART, THE CRACKING. I ENLISTED EXPERTI.SE LET’S DO IT. >> WE WILL START WITH THELAW. C CRACK IT. WE WILL DO THE KNUCKLES NEXT. WE SPLIT THE TAIL DOWN THE MIDDLE SO PEOPLE DON’T NEETOD CRACK IT AMOUNT. YOU CAN TAKE THE MEAT AND YOU ARALE L SET. SHAYNA: LET ME GIVE THIS AGO. MY FIRST LOBSTER OF THE SEASON. SO GOOD. CRACKING THE LOBSTERS PROVED TO BE EASIER THAN I ANTICIPAT.ED EATING THE STEAMERS ON THE OTHER HAND WAS AN UNEXPEEDCT CHALLENGE EVEN WITH THE HELP OF CHUBBY WOODMAN’S GRANDDAUGHTERS. ATWH IS THE CORRECT WAY TO DO THIS? >> OUR WAY WHICH WE BELIEVE IS CORRECT, BREAK OFF ONE PART OF THE SHELL AND TAKE THE CLAM OUT OF THETHER O SIDE. THIS PART IS THE JACKET WHICH YOU DO NOTAN WT TO EAT. THAT SLIPS RIGHT OFF. SHAYNA: THAT I TAKE IT OFF WRONG? I MESSED UP. START AGAIN. I’M SORRY, MOMMY. I SHOULD KNOW BETTER. >> YOU’RE TRYING TO BE TOO NEAT. THAT IS RIGHT. SHAYNA: WE DUMP IT IN THE BROTH. >> WASH IT OFF NICE. IN THE BUTTER. DELICIOUS. SHAYNA NOTHING SAYS SUMMER LIKE A BACKYARD BURGER. THE OWNER OF DORCHESTER’S BREAD GOURTME SAYS HOME CHEFS CAN TAKE BASIC WORKERS UP A NOTCH STARTING WITH THE GRILL. >> I LIKE THE CHARCOAL. IT GIVES ME THE OUTDOOR FIELD. GO OUTSIDE AND SMELL BARBECUE IN THE AIR APPEARED THAT IS THE CHARCOAL. SHAYNA: HE LOSES A GRILL WITH CHIMNEY AND LIGHTER FLUID RFO AN EASIER AND QUICKER IGNITION. IT WILL TAKE ROUGHLY 10 FOR FLAMES TO BUILD. ONCE YOU SEE THEM COME UP OR THE CHARCOAL INTO THE GRILL. COVER WITH THE GREAT AND WAIT FOR IT TO HEAT UP. >> IT IS NOT HOT ENOUGH. SHAYNA: HE IS PRIMARILY AND SELF-TAUGHT CHEF. BEFORE OPENING IN 2015, HE WOEDRK IN THE INSURANCE INDUSTRY FOR SEVERAL YEARS AND TAUGHT HIMSELF HOW TO GRILL WHILE WORKING FROM HE.OM HE SAYS HIS WHOLE FAMILY TEST HIS CULINARY CREATIONS. >> I HAVE WATCHED MY FATHER AND MOTHER COOK MY WHOLE LIFE. SHAYNA: SA THE GRATE HEATS UP, SEASON THE BURGERS. THE FAMILY SECRET, SPICE, SPICE, SPICE. >> WE EAR CARIBBEAN SO WE PUT REAL SEASONING ON THE BURGERS. GARLIC, PEPPER RICA, A LITTLE ADOBO, ONION POWDER. YOU WANT SOME FLAVOR. SHAYNA: TI TMEO GRILL. >> AK ME SURE WE HAVE A NICE SEER ON ONE SIDE. TAKE A LOOK AT IT AND WE FLIP IT OVER. I HAVE A COUPLE DIFFERENT ONES ON. AMERICAN USE, A HABANERO PEPPERS JET, MY FAVORITE. THE CHEESIEST IS THEHE CDDAR ALWAYS WANT TO PUT BUTTER ON OUR BUNS. A LITTLE BIT OF A CRUNCH AND A LETTER FLAVOR. A NICE GOLDEN TOAST. THEOS LITTLE DETAILS GIVE IT THE RESTAURANT FEEL. ANTHY: ON GREAT LOOKS. A PRO T, IP HE SAYS THROW SOME SMOKED BACON ON THE GRILL WHILE YOU ARE COOKIN YROU WORKERS. THAT WILL ENHANCE THE FLAVOR. SHAYNA: BACTOK WOODMANSEE, THEY EQUIPMENT DO-IT-YOURSELF KS.IT FRIED CLAMS AND THE CHOWDER.

Kick your backyard cooking up a notch with tips from Woodman’s of Essex and BRED Gourmet

You don’t need your own beach to throw your own clambake! Tonight Shayna Seymour gets advice from local chefs and restaurateurs on prepping summer specialties

Clambakes are a New England tradition. For generations, clams, lobsters and corn were cooked over hot rocks below beach sand. Steve Woodman said his grandfather “Chubby,” founder of Woodman’s of Essex, innovated a faster cooking method in 1923 that does not require a beach. Nothing says summer like a backyard burger. Tambo Barrow, the owner of BRED Gourmet, said home chefs can take burgers up a notch.

Clambakes are a New England tradition. For generations, clams, lobsters and corn were cooked over hot rocks below beach sand. Steve Woodman said his grandfather “Chubby,” founder of Woodman’s of Essex, innovated a faster cooking method in 1923 that does not require a beach.

Nothing says summer like a backyard burger. Tambo Barrow, the owner of BRED Gourmet, said home chefs can take burgers up a notch.

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