Grill Power
On June 24, 2020 (Updated December 03, 2023)
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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!
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.
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.
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!!
Dad's Famous Red Velvet Cake
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed the episode, take to social media and tag Food Network asking for more #grillpower!
Keep on grilling!
-Susie
well deserved, you obviously worked hard for this
We loved your show Susie and can’t wait to watch more!! You were fantastic and your food looks to die for. After we watched, my son requested the Red Velvet Cake! I made it today and can’t wait to try, it is beautiful…but I had to look up another recipe for Ermine frosting because your instructions were confusing. I started it your way and added the sugar to the stove mixture…which I don’t think is right so I threw it out and started over making it with no sugar. You cream the sugar with the butter. Then in your instructions there was no place to add the vanilla – so I referenced a different recipe and saw to add it after you remove your pudding mixture from the stove. Hope this helps someone else or you can update it.
Hey Stephani- You are totally correct! There was a misprint in the recipe card referencing sugar twice. I’ve updated it with how I make the frosting. I’m so sorry!
Stumbled across your show and in 5 mins I set my DVR to record all your shows. Your Red Velvet cake recipe reminds me of how a dear friend from Guam used to make her’s, right down to the frosting.
As someone who’s tasted Susie’s cooking first hand back before Hey Grill, Hey was even a thought, I’m sooooo excited to see this! Hands down Susie is the best. Bring on more fooooooooooood!
Congratulations!
We LOVED your first episode, and needless to say – the DVR is programmed so we don’t miss any! Congratulations, and you were the perfect food show hostess!
Great first episode. We are trying the candied sweet potato stacks tonight. And I’m definitely going to start using your butter trick under the finished steak while it rests. I love that you grilled over charcoal and not on a pellet grill. The only way to go. Have you ever considered trading out the Weber kettle to a PK Grill. They are the Cadillac of charcoal grills. Unmatched heat retention and longevity. Keep up the great work.
♥️ Your show!!! I want to see more episodes please. I was sad to see there were no upcoming episodes.
I loved your show and am looking forward to more episodes!
Can’t wait!