Double Smoked Ham Kits are Back!


posted June 24, 2020

Grill Power

Hey Grill Hey fans, do I have an announcement for you! It’s been a long time coming, but I’m beyond excited to announce the premier of my Food Network show: Grill Power!

Susie Bulloch poses against a railing on a farm in Pleasant Grove, Utah.

Grill Power on Food Network

That’s right. My own grilling show on Food Network is premiering THIS WEEK. If you’ve been following along with Hey Grill Hey these last 5 years, and you enjoy my recipes and videos, you’re going to love the show. It’s been a long time coming, and I can’t wait to continue to share my BBQ goodness with all of you.

The show features the same goals we focus on here at Hey Grill Hey, namely, helping you feed the people you love with good food so you can feel like a backyard BBQ hero. The show will bring you along with me as I cook good food for my family and friends.

Susie Bulloch arranges flowers on a frosted red velvet cake in her kitchen.

Episode One: Steak & Cake

In this special episode, my daughter, Autumn is turning 11 years old. Now in my family, we celebrate birthdays BBQ style, with a tradition I like to call “Steak & Cake.” We’re celebrating with giant Tomahawk ribeye steaks that are beyond impressive and will feed a birthday crowd. But that’s not all! Autumn’s favorites are on the menu, including grilled corn salad, candied sweet potato stacks, and her grandfather’s secret recipe for red velvet cake with ermine frosting.

This is a series you don’t want to miss! Tune in to Food Network this Saturday to hang with me and the fam and snag some amazing BBQ recipes, tips, and tricks as well.

A bowl of grilled corn salad on a countertop.

Grill Power with Susie Bulloch
Premiering Saturday, June 27 at 10:30 a.m. EST only on Food Network.

Grill Power Recipes

Here is a quick list of the recipes I cooked on the premiere episode! The red velvet cake was supposed to hit the Food Network site (so it isn’t on mine!) If they don’t release it soon, I’ll share it on my site. It has been heavily requested!

Reverse Seared Tomahawk Ribeyes Recipe
Resting Butter (posted with my New York Steak recipe)
Grilled Corn Salad with Chipotle Lime Dressing
Candied Sweet Potato Stacks 

And finally, my dad’s red velvet cake…. enjoy!!

Red Velvet Cake with Ermine Frosting and Fresh Flowers. on a wooden table.

Dad's Famous Red Velvet Cake

Susie Bulloch (
My dad's famous red velvet cake, as seen on my Food Network special Grill Power!
5 from 54 votes
Prep Time : 30 mins
Cook Time : 35 mins
Cooling Time : 1 hr
Total Time : 2 hrs 5 mins
Servings : 12 people
Calories : 486kcal


  • 1/2 cup unsalted butter (softened)
  • 1 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 cups all purpose flour
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 oz red food coloring
  • 1 teaspoon baking soda
  • 1 Tablespoon apple cider vinegar

Ermine Frosting

  • 1 cup whole milk
  • 1/4 cup all purpose flour
  • Dash of salt
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla


  • Preheat oven. Preheat the oven to 350 degrees F.
  • Make the Cake Batter. Cream the butter and sugar in a large mixing bowl. Add the eggs, one at a time beating well. Mix together the dry ingredients and set aside. In a separate bowl, combine the buttermilk, vanilla and food coloring. Alternate adding the dry and wet ingredients to the creamed butter until completely incorporated. Dissolve the soda in the vinegar and stir into the batter. Pour the batter into two 9-inch sprayed or buttered and floured cake pans. Bake in a preheated 350* oven for 30-35 minutes.
  • Prepare cake pans. Cut 2 rounds of parchment paper to fit inside 2 9-inch cake pans. Spray the pans with cooking oil and dust each with flour, shaking out any excess. Pour the cake batter evenly between the two pans.
  • Bake the red velvet cakes. Place each cake pan onto the center rack of your oven, close the door, and bake for 30-35 minutes, or until an internal thermometer reads 195-200 degrees F (this is the perfect baked temperature for moist cakes). Remove from the oven and cool completely before carefully turning the pans over and removing the cakes.
  • Make the Ermine Frosting. In a medium sized saucepan, heat the milk, flour, salt and sugar, over medium high heat. Bring to a boil while whisking consistently until the paste reaches the consistency of pudding. Set aside and let cool completely. In a mixing bowl, whip the butter until smooth and slightly lightened in color. Beat in the cooled milk mixture along with the vanilla. The frosting should puff up and become silky smooth.
  • Frost the cake. Place one cooled cake round down on your serving platter. Top with half of the frosting and smooth with a spatula. Place the second cake round centeres on top of the first. Top with the remaining frosting and decorate as desired.


Calories: 486kcal | Carbohydrates: 63g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 242mg | Potassium: 92mg | Fiber: 1g | Sugar: 45g | Vitamin A: 775IU | Calcium: 61mg | Iron: 1mg
Ready to Become a Backyard BBQ Hero?Join The Grill Squad today!


If you enjoyed the episode, take to social media and tag Food Network asking for more #grillpower!

Keep on grilling!


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