America's Test Kitchen Season 13 Episode 17 Spicing Up the Grill

In season 13 of America's Test Kitchen, episode 17 titled "Spicing Up the Grill," the kitchen experts take on grilling using various spices to enhance the flavor of different meats. The focus is on an array of grilling techniques that bring out the best in meat while at the same time managing and avoiding common grilling mistakes. The episode begins with a detailed review of the best spices to use in grilling, including some humble options that may surprise viewers.

The team then dives into a series of recipes, starting with exploring the proper curing of meat before grilling, which contributes to the rich smoky flavor of the meat. The first recipe features pork chops, which can be tricky to get right since they tend to dry out quickly. The team shares a unique method for marinating the chops using a spice rub, which adds flavor and depth while keeping them moist and succulent. They also recommend using a probe thermometer to ensure that the chops reach the perfect internal temperature.

Next up is the preparation of grilled chicken wings. Chicken wings are a crowd-pleaser, but they can be tricky to grill since they tend to stick to the grill. The team has a simple yet effective tip to prevent sticking, which involves lightly oiling the grates before placing the wings on them. They also share the best way to apply the spice rub to the wings, taking into account the right amount of heat to ensure that the wings remain tender, juicy, and tasty.

The third recipe on the menu is the highly flavorful Chilean-style beef skewers, which call for marinading the meat for several hours in a mixture of spices, garlic, and lemon juice. This marinade adds depth and complexity to the beef, which, when grilled over high heat, creates the perfect charred exterior and tender interior. The team shares some insights into how to properly skewer the beef, ensuring that it cooks evenly and doesn't fall apart while grilling.

The episode continues with a recipe for grilled lamb chops, which often can be challenging to get right when cooking them on the grill. The team presents a technique to render the fat before grilling, which results in a juicy and tender chop while also avoiding flare-ups on the grill. They also share a unique way of seasoning the lamb chops using a spice blend inspired by the flavors of Morocco, creating an intense aroma and flavor that's a feast for the senses.

Wrapping up the episode is a recipe that celebrates vegetables. Grilled asparagus and bell peppers are enhanced with flames and spice, which adds depth and complexity to these mundane vegetables. The team shares some easy-to-follow tips for grilling vegetables, such as the best way to season and oil the veggies to prevent them from sticking to the grill.

In conclusion, America's Test Kitchen season 13 episode 17, "Spicing Up the Grill," presents a variety of easy-to-follow recipes that showcase the best ways to enhance the flavor of various meats by using different spices. Whether one is a novice or a seasoned grilling expert, this episode is a valuable resource for anyone looking to take their grilling game to the next level. The show's kitchen experts provide step-by-step instructions that are easy to follow, making them accessible to viewers with different levels of cooking expertise. By the end of the episode, viewers will have a wealth of knowledge they can use to impress their guests with their newfound grilling skills.