License to Gril is a show hosted by Rob Rainford and can be seen on Food Network Canada, Asian Food Channel and downloaded at MoboVivo. The show is produced by Knight Enterprises. The show was formerly carried in the United States on the Discovery Networks channel Discovery Home, but was dropped from the schedule when the channel was flipped to the ecology-themed Planet Green. The episode "Bike Ride BBQ" was the last one to air in the USA. License to Grill is a series that explores the enjoyment of backyard cooking, entertaining, and the barbecue. Each episode takes place over a day or two, but mainly on Saturdays. The host and chef Rob Rainford prepares a meal for the evening when guests will arrive. The central theme is barbecue and with that, Rainford shows us tips and tricks for cooking on a barbecue. The recipes range from the typical barbecue fare, such as hamburgers, steaks, kebabs, to more ambitious meals such as leg of lamb, hot smoking sides of fish, grilled desserts. Rainford has a philosophy when it comes to the barbecue: "It's pretty simple. Just start with the freshest ingredients you can find and then you've got two choices: long slow cooking over low indirect heat, or red hot and smokin' for fast grilling. If you cook low and slow then you can use all sorts of rubs and smoking agents to infuse the food with a depth of flavour you just can’t get out of an oven. As for high heat grilling, your barbecue puts out way more heat than your stovetop so you can get that wonderful charring and searing, just like in a restaurant."
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Dinner is done with style at Rob’s tonight with smoked tuna with a ponzu sauce, a daikon and carrot salad, lamb and fig kabobs, curried chicken kabobs, a cucumber salad and grilled pineapple with sugar wontons is a closer.
BBQed chow is only as good as the sauce that dresses it so Rob invites some friends to dig in and ate his new saucy recipes. His friends judge his homemade ketchup on juicy burgers, a tangy smoked peach bbq sauce with pork ribs, grilled halibut with a mango ginger sauce and a rhubarb plum chutney on a tender beef sirloin tip.
Rob pulls out all the stops for an array of bbqed dishes designed for print. He amazes the local rag photographer and reporter covering his grilling talents and some friends with a feast with blackberry & mint rubbed lamb, smoked pork , corm tamales, and grilled halibut.
Rob throws a Christmas bbq party in the summer. He uses it as an excuse to smoke a whole turkey, grill some asparagus and beets, serve up a wile mushroom tart and make a summertime bread pudding.
It’s the annual Slow pitch game and Rob treats everyone to a homerun bbq with rostisserie game hens, bbqed ham with a nectarine chutney, grilled corn relish, a carrot and cranberry casserole, and a sweet potato casserole.
The scavenger hunt is on and Rob cooks up apple and herb stuffed pork chops, grilled clams, stuffed zucchinis, and twice grilled spuds.
Rob and his friends need to brush up on their golf game so their set up a clinic and Rob fires up the grill. He preps proscuitto wrapped shrimp, stuffed grilled snapper, slow smoked stuffed veal roast, grilled cornmeal cakes and a couple of great salads.
Rob and his friends enjoy a bbqed dinner of grilled brie and port soaked cranberries, stuffed chicken breasts, rotisserie baby back pork ribs and roasted stuffed pears before heading off to the outdoor Jazz festival.
Rob’s friend bets him the cost of a BBQd dinner that he can break ten boards with his head. To keep it interesting he grills up a dinner of champions – grilled five spice flavoured quail, hickory smoked veal and spinach stuffed beef roast, grilled mushrooms and a grilled beet salad.
Rob’s friend is off to the Police Academy so he cooks him a bon voyage meal with grilled sausage stuffed cabbage, charcoal rotisserie chicken, smoked veal roast, broccoli salad and baked potatoes.
Fishboy is having a birthday and Rob’s keeping the party a secret. Rob prepares nothing but the best including cedar smoked artic char, lobster tails with champagne sauce, sweet potatoes in a cinnamon butter, and roasted artichokes with lemon-saffron mayo.
The sun is shining, the pool is full and the food is hot. While his friends frolic poolside, Rob grills up some rum and mint grilled chicken wings, grilled seafood Paella, two kinds of smoked pork and some smoked salmon and crab rolls.
Rob and the boys train for the big 3 on 3 b-ball tournament and feast on grilled tandoori chicken, salmon cakes, pork satay, grilled potato chips and a roasted red pepper salad.
Rob feeds a full house of his poker buddies with smoked beef ribs, brisket, smoked trout, potato skins, grilled shrimp and a curried slaw.
It’s all Greek at Robby’s when he grills up smoked dill and shallot trout, leg of lamb, port marinated fig, stuffed peppers and lemon anchovy flavoured potatoes.
Rob’s friend has graduated from medical school and Rob throws a celebration bbq in her honour. They feast on smoked lemon and herb leg of lamb, roasted carrot soup, smoked pork bell and a light pasta salad.
Rob celebrates his friends first cd release with a superstar bbq including smoked turkey breast with a spicy apricot glaze, grilled onions, sesame soy glazed back cod, grilled bok choy and a grilled antipasto salad.
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Start your engines – Rob cooks up a bbqed nascar nibbly bonanza with spicy coconut ribs, jalapeno stuffed pork tenderloin, hot chicken fingers and potato wedges, grilled corn, smoked shrimp and veggies, and a delicious Pasta & broccoli salad.
Rob and his friends row to the finish line and celebrate the dragon boat races with a bbq feast including Asian spiced lamb burgers, grilled daikon salad, thai spiced trout, smoked duck and grilled rice cakes.
Rob takes the party to the beach with pulled pork sandwiches, grilled chicken drumsticks, pasta salad with grilled corn & jalapenos, grilled lemongrass shrimp, coleslaw and a banana spud salad.
Rob loves to poke fun at Michael’s age so he’s throwing him a birthday party complete with smoked ribs, grilled summer squash, Caribbean style chicken, shellfish tortellini kabobs, and a big birthday cake.
Rob has auctioned off his bbq talents to the United Way and the charitable people who bought his dinner have a feast awaiting them. Rob grills up some tandoori shrimp, charred yellow tomato soup, radicchio salad and a succulent and tender rotisserie prime rib roast.
ROBBY’S throws his annual cannonball and belly flop competition. He creates quite a splash with the contestants by grilling upTex Mex pork ribs, Korean beef ribs, Spinach salad with grilled red onions, stuffed grilled tomatoes and chocolate banana burritos.
Rob gives his friends a wake up call with a big bbq brunch. Smoked back bacon, breakfast frittatas, smoked salmon, a morning cocktail and asparagus with bacon and egg puff pastries give them all fresh start to the day.
It’s Friday night and Rob is having a party! Grilled rib steak, bbq-ed balsamic chicken, scallops with roasted red pepper sauce, grilled taters and carrots and a fresh arugula salad get the weekend off to a great start.
License to Gril is a show hosted by Rob Rainford and can be seen on Food Network Canada, Asian Food Channel and downloaded at MoboVivo. The show is produced by Knight Enterprises. The show was formerly carried in the United States on the Discovery Networks channel Discovery Home, but was dropped from the schedule when the channel was flipped to the ecology-themed Planet Green. The episode "Bike Ride BBQ" was the last one to air in the USA. License to Grill is a series that explores the enjoyment of backyard cooking, entertaining, and the barbecue. Each episode takes place over a day or two, but mainly on Saturdays. The host and chef Rob Rainford prepares a meal for the evening when guests will arrive. The central theme is barbecue and with that, Rainford shows us tips and tricks for cooking on a barbecue. The recipes range from the typical barbecue fare, such as hamburgers, steaks, kebabs, to more ambitious meals such as leg of lamb, hot smoking sides of fish, grilled desserts. Rainford has a philosophy when it comes to the barbecue: "It's pretty simple. Just start with the freshest ingredients you can find and then you've got two choices: long slow cooking over low indirect heat, or red hot and smokin' for fast grilling. If you cook low and slow then you can use all sorts of rubs and smoking agents to infuse the food with a depth of flavour you just can’t get out of an oven. As for high heat grilling, your barbecue puts out way more heat than your stovetop so you can get that wonderful charring and searing, just like in a restaurant."
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