Master Grilling with Recipes Like Thai Cornish Hens and Pita Stuffed with Lamb

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to perfecting a Thai delicacy at home-Thai Grilled Cornish Hens with Chili Dipping Sauce. Then, tasting expert Jack Bishop challenges Julia to a tasting of Tahini. Next, gadget critic Lisa McManus reviews grill tongs. And finally, test cook Dan Souza makes Bridget the ultimate Grilled Pita Stuffed with Lamb.
Get the recipe for Thai Grilled Cornish Hens: cooks.io/2HE5azf
Get the recipe for Grilled Pita Stuffed with Lamb: cooks.io/2OjVZp7
Buy our winning grill tongs: cooks.io/2IOa1zQ
Buy our winning tahini: cooks.io/2ugM22u
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[@bigbrain296]

Wow, as a Thai, I love all your Thai recipes. They are quite close.

[@michaelwalker7961]

I love it..."DROP THE MIC, turn off the LIGHTS...let's go home"....LOL great job Julia and Bridget!

[@cozyvamp]

I do Cornish hens treated like classic fried chicken, butterflied and skewered to keep flat, in my turkey fryer! We all love them this way, but you can't really keep much in the way of seasoning on them in the fryer. I'm going to have to try this, though, since it's far less messy than deep frying. Great idea. ;) I make a ground meat (beef and lamb mixed) with gyro seasoning which I usually turn into sausage, but this idea sounds like an amazing alternative (Edited to avoid confusion -- I meant using my ground gyro meat in this way, not using their lamb mix for sausages, although that wouldn't be a bad thing ;). Wow, this show was a bumper crop of great ideas! Thanks, so much. ;)

[@TheNinnyfee]

In Asian grocery stores they often sell cilantro with roots, you might be lucky there. If you want a milder lamb flavour you can also go for mixed minced meat of beef and lamb, middle eastern butchers sell it or give you half of both so you can mix it.

[@lionskull1]

hey my mom used to make something like that lamb pita thing when i was a kid. she would use ground beef made into kafta, and put it on in a much thinner layer. we would also use a panini press as well, then we would dip it into just regular yogurt.

[@The923611]

Yes.

[@hollym5873]

Those Lamb Pita's look really good. Love these videos. Thanks

[@catdeddy8427]

If you are willing, try this method to clean grill grates. After the grill is done cooking and cooled, take the grate to the concrete driveway or other paved surface, and spray it generously with heavy duty oven cleaner. Brush the grate and spray again. Cover with a heavy trash bag and let sit ten to twenty minutes. Spray off with high pressure water hose nozzle. You will be amazed at how clean your grate becomes. The schmutz is 95% gone. You don’t have to do this immediately after cooking. It can wait up to a week. When it’s time to cook again, just coat the grate with oil as you have recommended. This is a little more work than just brushing the hot grate, but it prevents upset for folks with sensitive guts. Yes, I started doing this after years of using your method and consistently having belly problems after cooking out.

[@tomsparks6099]

Wow -- the lamb pitas are definitely going on my grilling repertoire

[@CajunGreenMan]

I subscribed after watching CBS Sunday Morning. Never heard of you guys before then. JACKPOT! Already started ordering things from your reviews. Keep up the great work!

[@TiffanyConnor]

Peace Love I’ve been using their recipes exclusively for several months. They NEVER disappoint!! I’m now building my kitchen around their recommendations on utensils and appliances. Love that they test and use science!

[@jasonyoung6420]

OXO knows what they are doing with utensils; their vegetable peelers are a thing of beauty to say the least

[@backpackmatt]

I'm still hooked on my Titanium Peeler.

[@TheNinnyfee]

Yes, they win the tests so often.

[@MikeBaerman]

I do Cornish hens whenever I get the chance, and now I have another reason! These are going on the grill this weekend! Thank you ATK and keep up the great work.

[@josephineroe8424]

I'm not a big lamb eater, but those arayes look really good. Might have to try them on the grill.

[@LoverofAllThingsGood]

This looks extraordinary yum 👨🏾‍🍳❤️😍 can’t wait to try it out

[@ngairetaylor6373]

You stated that NZ or Australian lamb has a very strong a flavour? What do you think about lamb from Britain (Wales) or Scandinavia? I did love the lamb stuffed pita… I also think this idea would be amazing with mince from chicken or beans (a mix of chickpeas & white beans - just slightly squish a few)

[@donzagrant588]

Wow , I think I have smell-o-vision! Or maybe its just my imagination this wiil be awesome for summertime grilling thanks so much for another great recipe. I'm always looking for a recipe that takes the gamey flavor out of lamb.

[@The923611]

Cool.

[@darrinheike1495]

FYI to ATK What are you refer to as a two level fire is most commonly referred to in BBQ as one or single zone fire. You have a hot zone and a cool zone. A 2 zone fire would be coals on each side, cool middle zone where you may place a water pan.

[@Rebecca-dm5ul]

Love lamb

[@jeffward1106]

Love the channel, love it better when experts do the blind tasting explanation.👍

[@The923611]

Nice!

[@ploytatchi]

Very nice recipe! Really authentic too! That Gai Yang looks delish! :D

[@junglepitts]

I do not have a grill. Anyone know for how long would be best to make those pita stuffed lamb in the oven?

[@deb3834]

I haven't acquired a taste for cilantro. It's yuck for me. What else would you suggest for this dish?

[@debrankine6453]

It would be helpful if you stated the M.F.content of the Greek yogurt that we should look for.

[@KhansKitchen]

Very nice 👌👍

[@BeantownMrs]

I have the Rosle tongs that mystified Lisa. Honestly, they aren't that hard to use. lol

[@jamesjfisk4968]

IKR. They're perfectly manageable as far as I'm concerned.

[@Mleencihols]

@@jamesjfisk4968 LOVE 'em......my fav tongs....

[@dalemarcus7237]

So, marinade made the hens pink? I'll buy it I guess, scares me a bit playing dice with chicken. But 160f is 160

[@jong2359]

Sure, you could buy another OXO gadget from the recommendations of this show (which number in the dozens at this point.....) BUT we all know the real winner tongs come from the Dollar Store. The cheap stamped steel is durable enough to do whatever you need to do, which does not include picking up 32oz jars of pickles.

[@junglepitts]

I've had dollar store kitchen utensils and they break easily, never again.

[@alexill]

Lisa McManus is adorable

[@travissimpson7061]

Ok... Ms. J & Ms. B, I do not like cilantro!!! It tastes like dirty dish water to me. I hate vinegar!!! Love ketchup and pickles, go figure, but hate vinegar, lololol. How can I make the "drizzle" sauce and the marinade for this dish and still have the same impact on my eating partners? HELP!!!

[@JazzyBlues79]

This is hilarious played back at half speed!!!! They sound totally wasted!!!

[@michaelreid722]

Omfggggg lmao

[@liukang85]

Nothing wrong with parsley stems either... Tabule is made with them, for instance

[@fordhouse8b]

I understand the reason for cutting all the way around the pita, but given that you kept emphasizing how messy it is to eat, wouldn’t it be a bit less messy, if you kept the pita more intact? It just seems like a pita POCKET would help to contain some of the juices better.

[@aryeknaani6192]

but parsely stem tastes good!

[@catalinsoare1261]

It's torture to watch this video with an empty fridge

[@The923611]

Nice.

[@axeavier]

11:49 Lisa's best tongs review

[@The923611]

OK

[@josephineroe8424]

0:00 Show begins. Try watching the whole thing.

[@The923611]

@@josephineroe8424 Watch.

[@fordhouse8b]

@@@The923611 Try to watch, try watching.

[@semco72057]

I like the cornish hens, but hate the sticky rice. I would rather have fried rice instead with this dish. The lamb looks great cooked that way too and I might try that recipe also.

[@rachelsweets]

I agree

[@leronputnam5917]

Sidney Mathious I can’t understand not liking sticky rice; my family eats sticky rice like popcorn!

[@juansierralonche9864]

Couscous would be good too.

[@nicholashilton2514]

Juan Sierralonche Couscous would be great! Love the sticky rice.

[@PipLaBonte]

The first thing I really disagree with since I started watching years ago .... NZ lamb is best. All the lamb I had while I was in the USA was lack lustre, lamb but not with all the flavour of kiwi lamb

[@robertbailey369]

💜

[@samchapple6363]

Birds eye are smaller and wouldn’t be adding them like that. Inch or less .

[@MedinaMcKee]

WE GET IT THE LAWYERS MAKE YOU SHOW YOU WASHING YOUR HANDS. WE KNOW ALREADY. 😃

[@mikehaverstick243]

Bridget is hot

[@xiaotuzi.fnb1]

Guys Guys :( ...... Those Lamb Arayss are NOT middle eastern, coriander + cumin + paprika = indian asian .... middle east = Allspice + cinnamon + salt and in the blender onions and PARSLEY never ever coriander. And when spreading on pita , it is a very thin layer and not like a burger size, because we need the meat to cook well

[@josephineroe8424]

The first recipe I found for Lebanese Arayes called for: Za'atar, Ground Allspice, Ground Coriander, Ground Cardamom, Ground Cumin & Garlic Powder

[@kojimasan444]

It's not middle eastern style as she says

[@xiaotuzi.fnb1]

@@josephineroe8424 Hi, ok i confess, i am lebanese, any blend works as long as the outcome is tasty, but i have studied the Lebanese authentic cuisine, the Turkish authentic and The Syrian(Damascus)-Jordanian and the Syrian(Aleppo) cuisines. in addition to the Top 5 international cuisines.

[@xiaotuzi.fnb1]

Girls, of what i saw, this chicken still raw

[@The923611]

Damn!

[@juansierralonche9864]

If you're seeing raw chicken, you need your eyes checked. It looks perfectly cooked

[@jong2359]

Based on your other comments, you are paranoid about meat and probably burn the flavor out of everything you cook.

[@fordhouse8b]

No matter what you SEE, chicken that has reached 160℉ are by definition not raw.

[@leronputnam5917]

Brigette, it’s pronounced gai yaang, not gai yang

[@joeymama4666]

Could you spell it more phoenetically? I don't know the difference between yang and yaang.

[@leronputnam5917]

Yawng is correct

[@frederickchubay9657]

DO NOT, I REPEAT DO NOT waste your time with this recipe. Let’s begin with the spice medley that goes with the ground lamb. Way too much spice! I don’t even know what lamb tastes like because of the over abundance of spice. Next, and not insignificantly, the yogurt and mint concoction was irrelevant and disappointing. Why? The ingredient Tahini rendered what should have been a pleasant counterpoint to the lamb, made the white sauce BLAND and without taste. This is not the first first time this duo has disappointed. Your “drop the mic” moment is BS. You’ve been warned.☹️