Cooking With Beer

CHRIS TEACHES YOU HOW TO MAKE PERFECTLY COOKED SCALLOPS IN MINUTES. YOU WILL NOT HAVE ANY BETTER THAN THESE ANYWHERE! *****PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS***** INGREDIENTS: SEA SCALLOPS BACON FAT RECIPE: 1. DRY SCALLOPS AND REMOVE FEET IF THEY HAVE THEM STILL ATTACHED. 2. ADD ABOUT 2 TSPN OF BACON FAT IN A FRYING PAN, CAST IRON OR METAL, (IT IS IMPORTANT TO NOT USE A NON STICK PAN) 3. WHEN BACON FAT IS MELTED AND HOT, TAKE A SCALLOP AND PUT BOTTOM HALF IN OIL THEN PLACE IT DIRECTLY ON THE FRYING PAN TO SEAR AND REPEAT UNTIL ALL SCALLOPS ARE IN PAN, IT IS IMPORTANT NOT TO MOVE THEM. 4. ONCE A PROPER SEAR IS ON THE BOTTOM OF SCALLOP, WITH TONGS TURN AND SEAR THE OTHER SIDE. PLEASE WATCH CHRIS'S TIP IN VIDEO TO KNOW WHEN THEY ARE DONE. 5. ONCE DONE, REMOVE AND PLACE ON PAPER TOWEL TO REST AND LET EXCESS FAT DRAIN. 6. ENJOY!!!!! TO WATCH COMPLETE VIDEO WITH THE SPICY LINGUINE, PLEASE GO TO OUR CHANNEL AND SELECT THAT VIDEO. #food #seafood #cooking #scallops #howtocook #yummy

ON TODAY'S EPISODE, CHRIS MAKES PERFECTLY COOKED SCALLOPS AND SERVES THEM WITH SPICY LINGUINE. DOUG ALSO JOINS IN WITH HIS SCALLOPS SONG. ***** PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS***** INGREDIENTS: 8 SEA SCALLOPS RED BELL PEPPER SPINACH PARMESAN CHEESE BACON FAT EXTRA VIRGIN OLIVE OIL AVOCADO OIL BUTTER GARLIC RED PEPPER FLAKES SALT AND PEPPER GARLIC BREAD RECIPE: PRE MAKE LINGUINE AND HAVE ON SIDE TO ADD TO DISH. IN A PAN ADD EXTRA VIRGIN OLIVE OIL, BUTTER, GARLIC AND RED PEPPER FLAKES, HEAT UP UNTIL ALL COMES TOGETHER, THIS WILL BE USED AS THE SAUCE FOR THE PASTA. REMOVE FEET FROM SCALLOPS (WATCH VIDEO), ADD APPROX 2 TBSP OF BACON FAT INTO A SKILLET. WHEN FAT IS MELTED AND HOT, DRY SCALLOPS AND ADD TO PAN. DO NOT MOVE SCALLOPS UNTIL READ TO TURN THEM. ONCE A NICE CRUST IS FORMED, TURN AND CONTINUE HEATING UNTIL DONE. VIDEO WILL SHOW YOU HOW TO KNOW. ONCE DONE PUT ON PAPER TOWEL TO DRAIN EXCESS BACON FAT AND TO LET REST. IN FRYING PAN, ADD SOME AVOCADO OIL AND APPROX 1/3 OF CHOPPED RED PEPPER. WHEN PEPPER IS STARTING TO SOFTEN ADD ABOUT TWO CUPS OF SPINACH, IT WILL LOOK LIKE A LOT BUT WILL WILT DOWN TO LOOK LIKE A PROPER SERVING. THEN ADD YOUR OIL/BUTTER/GARLIC/RED PEPPER FLAKE SAUCE MIXTURE AND AND THEN FINALLY ADD PASTA AND COMBINE UNTIL ALL IS COATED WITH THE SAUCE MIXTURE. PLATING: PLACE A SERVING OF PASTA ON PLACE, ADD SCALLOPS ON TOP OR ON SIDE, FINISH WITH SHAVED PARMESAN CHEESE AND ENJOY. FOR THIS EPISODE CHRIS TOOK A FRESH LOAF OF ITALIAN BREAD AND ADDED SOME OF THE SAUCE TO ONE SIDE AND PLACED IN FRYING PAN SAUCE SIDE DOWN UNTIL GOLDEN. IT WAS YUMMY! #food #cooking #cookingchannel #scallops #seafood #pasta #yummy

Doug & Chris head out to Bright Path Brewing in beautiful Jim Thorpe, PA, the heart of the Poconos, to try some of their amazing beer. We decided to shoot this episode there because Local Stone Pizza and Studio Kitchen were doing a pop-up that day and we couldn't wait to try their amazing pizza's and burger's! Please follow and support these three businesses at their social media sights listed below! *****PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS***** BRIGHT PATH BREWING: WHICH IS DOG AND FAMILY FRIENDLY!!! Bright Path Brewing on Facebook brightpathbrewing on Instagram www.brightpathbrewing.com website FOLLOW LOCAL STONE PIZZA AND STUDIO KITCHEN AT THE SITES BELOW TO FIND OUT WHEN THEY ARE DOING A POP-UP KITCHEN IN YOUR AREA! LOCAL STONE PIZZA: Local Stone on Facebook local_stone on Instagram You can also purchase Local Stone Pizza merch at www.dynamiteshirtprinting.com/collections/local-stone-pizza STUDIO KITCHEN: www.neveragainstudio.com website never_again_studio on Instagram Never Again Studios on Youtube, Please Subscribe! You can also buy Never Again Studio merch at www.dynamiteshirtprinting.com/collections/never-again-studio #food #cooking #pizza #burger #beer #foodblogger #foodie

Doug puts his own spin on an Caprese Eggplant Tower and it is phenomenal! This is our first vegetarian dish, we hope you enjoy the video and follow the recipe below. Thank you for watching. *****PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS***** INGREDIENTS: 1 LARGE EGGPLANT PANKO BREAD CRUMBS GRATED PARM CHEESE 2 EGGS LARGE RIPE TOMATOES 2 GARLIC CLOVES 12 CHERRY/GRAPE TOMATOES FRESH MOZZARELLA EXTRA VIRGINA OLIVE OIL (EVOO) AVOCADO OIL BALSAMIC VINEGAR COOKING INSTRUCTIONS: A COUPLE HRS PRIOR, SLICE LARGE RIPE TOMATOES ABOUT 1/4 INCH THICK AND MARINATE IN A BLEND OF EVOO AND BALSALMIC VINEGAR, SALT AND PEPPER. IN A SMALL FRYING PAN, TO MAKE YOUR TOMATOE/GARLIC REDUCTION. TAKE APPROX 12 CHERRY TOMATOES, CUT IN HALF AND CHOP 2 CLOVES OF GARLIC AND ADD TO AVOCADO OIL AND HEAT AND STIR UNTIL TOMATOES ARE TENDER AND WOULD CRUSH WITH LITTLE PRESSURE. REMOVE FROM HEAT, REMOVE TOMATOES SKINS AND MASH THE REMAINDER TOMATO, GARLIC AND OIL AND PUT IN A SEPERATE BOWL. SLICE A PEELED EGPLANT IN APROX 1/2 INCH SLICES. IN A SEPERATE BOWL BREAK 2 EGGS AND SCRAMBLE, ADD SALT AND PEPPER. IN ANOTHER BOWL ADD PANKO BREAD CRUMBS ALONG WITH GRATED PARMESAN CHEESE AND MIX TOGETHER. IN A LARGE FRYING PAN ADD A GOOD AMOUNT OF AVOCADO OIL, (EVOO WILL DO IF YOU DON'T HAVE) AND TURN HEAT ON MEDIUM/HIGH. TAKE A PIECE OF EGGPLANT AND DIP BOTH SIDES IN EGG WASH TO COAT, THEN PLACE IN PANKO/PARM ON BOTH SIDES AND DROP INTO PAN. REPEAT THIS FOR 2 PIECES PER TOWER. KEEP AN EYE SO IT DOESN'T BURN, TURN AND BROWN THE OTHER SIDE. WHEN DONE PLACE ON DISH W PAPERTOWEL TO DRAIN EXCESS OIL. IN A SEPERATE PAN, TAKE MARINATED SLICED TOMATOES AND PLACE IN PAN OF EVOO AT MEDIUM HEAT AND HEAT BOTH SIDES UNTIL TOMATO GETS TENDER. TO MAKE BALSAMIC REDUCTION TO FINISH, PLACE APPROX 1 TSP OF EVOO IN A PAN, POUR APPROX 1 CUP OF BALSAMIC VINEGAR INTO PAN ON HIGH HEAT AND STIR, THIS WILL BURN IF UNATTENDED. WHEN HOT AND COOKING ADD ABOUT 1 TSP OF SUGAR AND THE MIXTURE WILL THICKEN. WHEN IT STARTS TO THICKEN REMOVE FROM HEAT. TO PLATE THE DISH, TAKE A PIECE OF EGGPLANT, TOP WITH A SLICE OF MARINATED TOMATOE, TOP WITH FRESH MOZZARELLA AND DRIZZLE WITH BALSAMIC REDUCTION. THEN PLACE ANOTHER PIECE OF EGGPLANT, TOP WITH MOZZARELLA AND TOP THAT WITH TOMATO/GARLIC REDUCTION. FINISH WITH MORE BALSAMIC GLACE AND ENJOY! #cooking #food #foodie #vegetarian #beer #yummy

CHRIS TURNS A FANS SUGGESTION OF CHICKEN LAREDO MADE FAMOUS AT THE SALTGRASS STEAKHOUSE INTO HIS OWN AND MAKES IT TWO WAYS, FINE DINING AND TACO STYLE. DOUG GIVES BOTH STYLES, 5 STARS!!! THE RECIPE IS BELOW. *****PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS***** INGREDIENTS: 2 CHICKEN BREASTS 1 RED ONION GARLIC CHERRY TOMATOES PIMENTO PEPPERS SALSA PEPPER JACK CHEESE FETA CHEESE TORTILLAS AVOCADOS AVOCADO/EXTRA VIRGIN OLIVE OIL BLEND PREP: CUT CHICKEN BREASTS IN HALF TO GET 4 EQUAL PIECES AND MARINATE IN SOY SAUCE, SALT, PEPPER, AND GARLIC FOR ABOUT 20 MINUTES. WHILE CHICKEN IS MARINATING, CUT ABOUT 8 CHERRY TOMATOES IN HALF AND IN A FRYING PAN SAUTE WITH GARLIC IN THE OIL BLEND UNTIL TOMATOS ARE SOFT THEN PUT IN SEPERATE DISH. SLICE RED ONION AND ALSO SAUTE WITH GARLIC IN OIL BLEND UNTIL ONIONS ARE SOFT AND ALSO PUT ASIDE IN A DISH. PAN FRY CHICKEN IN OIL BLEND UNTIL DONE. CHRIS'S TACO STYLE: WHEN CHICKEN IS DONE SLICE IT THINLY. PLACE A TORTILLA IN THE STILL WARM FRYING PAN AND PLACE SLICED CHICKEN ON TORTILLA. ADD YOUR TOMATO REDUCTION, SALSA, PIMENTO PEPPERS, AND SAUTEED ONIONS AND COVER WITH PEPPER JACK CHEESE AND PLACE IN BROILER SHORTLY TO MELT CHEESE. TOP WITH SLICED AVOCADO AND FETA CHEESE AND ENJOY. FINE DINING STYLE: PLACE PIECE OF CHICKEN IN FRYING PAN, ADD THE TOMATO REDUCTION, SALSA, PIMENTO PEPPERS, AND SAUTEED ONIONS, COVER WITH PEPPER JACK CHEESE AND PLACE IN OVEN AT 375 UNTIL CHEESE IS MELTED. REMOVE FROM OVEN AND TOP WITH SLICED AVOCADO AND FETA CHEESE AND IMPRESS YOUR FRIENDS! #cooking #food #beer #foodblogger #foodie #cookingchannel #tacos #chicken #recipe #chickenrecipe

Doug brings the ultimate Chocolate and Marshmallow beer and food pairing. He pairs a local Pa Coal Region legend, THE FLUFF SCREAMER, made famous by Tony's Lunch in Girardville, PA, and their hot screamer chili sauce with another local PA Coal Region brewery, Yuengling and their Hershey's Chocolate Porter Ale. Doug goes to a couple friends homes and makes his version of the Fluff Screamer for them and lets them try it for the first time paired with the Yuengling Hershey's Chocolate Porter. We plan on providing a link in the future to purchase Pop's Original Screamer Sauce, the sauce developed and produced by Tony's Lunch themselves. Their version of the Screamer is the version Doug made in this show. Ingredients: A well seasoned cheeseburger topped with American Cheese. Chopped raw white onion Screamer Sauce (heated in microwave or sauce pan) A heaping spoonful of Fluff Marshmallow An ice cold Yuengling Hershey's Chocolate Porter to wash it down. #cooking #cookingchannel #foodblogger #food #foodie #beer #cheeseburger #burger #marshmallow #yuengling #chocolate #chili

Doug shows you how to make an amazing and easy PORK FRIED RICE! The recipe is below. *****PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS***** Let us know if you make this dish and how it came out. RECIPE: 2 CUPS PORK (I USED SPARE RIBS, YOU CAN ALSO USE PORK BUTT) PORK RECIPES ARE BELOW IF NEEDED. 6 CUPS WHITE RICE 1-2 CUPS DICED CARROTS 1 CUP DICED GREEN ONIONS 1 CUP OF PEAS 2 EGGS SESAME OIL SOY SAUCE DIRECTIONS: FIRST PREPARE THE RICE. I USE MINUTE RICE, MAKE ABOUT SIX CUPS, FOLLOW DIRECTIONS ON BOX. WHEN MADE PUT ON SIDE. IN A WOK OR A CAST IRON FRYING PAN, POUR SESAME OIL TO COVER BOTTOM OF WOK, PUT ON THE HIGHEST HEAT. GIVE A MINUTE OR TWO FOR OIL TO HEAT UP. PUT DICED CARROTS IN OIL AND STIR THEN ADD GREEN ONIONS AND STIR OFTEN. AFTER ABOUT 2 MINUTES ADD PORK AND STIR OFTEN. AFTER ANOTHER 2 MINUTES OR SO, ADD 2 SCRAMBLED EGGS AND STIR FOR AN ADDITIONAL MINUTE. ADD THE RICE AND FOLD ALL INGREDIENTS TOGETHER THEN ADD SOY SAUCE TO YOUR PERSONAL TASTE. ADD A LITTLE AT FIRST AND TASTE BEFORE ADDING MORE IF NEEDED. ADD PEAS AND SOME MORE GREEN ONIONS ON TOP TO FINISH. PORK PREP: TAKE A RACK OF SPARE RIBS AND ADD SEASONING OF CHOICE, I USE TONY'S CREOLE SEASONING. DOUBLE WRAP THE RACK OF RIBS IN FOIL SO IT IS SEALED. PLACE IN OVEN AT 275 FOR 2 HR. THEN OPEN TOP AND BRUSH ON FAVORITE TYPE OF BBQ SAUCE AND PUT BACK IN OVEN FOR ABOUT 10 MINUTES, THIS SHOULD PUT A NICE GLAZE ON THE TOP AND THE FLAVORS WILL BE AWESOME. I TAKE ABOUT HALF A RACK AND TAKE MEAT OFF THE BONES AND CUT UP TO BITE SIZE AND USE THAT FOR THE RICE. YOU CAN ALSO USE A PORK BUTT. PLACE A SEASONED PORK BUTT IN A SLOW COOKER OR CROCK POT ON HIGH FOR ABOUT 4-5 HOURS UNTIL ITS FALL APART TENDER, ONCE AGAIN CHOP UP TO BITE SIZES AND USE FOR RICE, ADD AS MUCH OF THE MEAT AS YOU WANT. PLEASE TRY THIS RECIPE, IT'S SO EASY AND THE TASTE WILL RUIN ANY TAKEOUT FRIED RICE YOU EVER HAD. YOU CAN ALSO SUBSTITUE CHICKEN OR SHRIMP TO MAKE YOUR FAVORITE FRIED RICE. CHEERS!!! #porkfriedrice #chinesefood #beer #cooking #food #cookingshow #ribs

Chris makes his 5 star Steak Crostini with homemade guacamole and a tomato and garlic reduction on garlic bread! The full recipe and instructions are below. PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS OR QUESTIONS. CHEERS PEOPLE! STEAK CROSTINI INGREDIENTS: 8 OZ FILET MIGNON AVOCADO OIL 6-8 VINE RIPE TOMATOES 1 GARLIC CLOVE 1 AVOCADO 1 LIME SALSA OF YOUR CHOICE (STORE BOUGHT) FRESH CILANTRO LOAF OF GARLIC BREAD (FROM FAVORITE BAKERY) SEA SALT GRINDER BLACK PEPPER GRINDER INSTRUCTIONS: STEAK: CUT 8 OZ FILET IN 5 EQUAL SIZES. HEAT UP A FRYING PAN AND ADD AVOCADO OIL. SEASON BOTH SIDES OF FILET WITH SEA SALT AND PEPPER. ADD TO PAN AND FRY APROX 2-3 MINUTES PER SIDE, NO LONGER. TAKE OFF HEAD AND SET STEAK ASIDE TO REST. TOMATO/GARLIC REDUCTION: CUT 6-8 VINE TOMATOES IN HALF, CHOP ONE CLOVE OF GARLIC FINELY. IN A HOT PAN ADD AVOCADO OIL AND ADD TOMATOES AND GARLIC TO THE HEADED OIL. ADD SEA SALT AND BLACK PEPPER. WHEN TOMATOES ARE SOFT, TAKE OFF HEAT, REMOVE SKINS AND PUT REST OF TOMATO AND GARLIC IN A BOWL FOR LATER. GUACAMOLE: IN A BOWL ADD ONE RIPE SLICED AVOCADO, ADD JUICE OF HALF A SQUEEZED LIME, ADD ABOUT 2 TBSP OF SALSA, TRY AND NOT ADD ANY OF THE LIQUID FROM THE SALSA, ADD SOME FINE CHOPPED CILANTRO & ADD SEA SALT AND BLACK PEPPER TO SEASON. MIX ALL TOGETHER. WE WANT IT A LITTLE CHUNKY, THIS IS FOR SPREAD, NOT A DIP FOR CHIPS. GARLIC BREAD: CUT FOUR 1/2 INCH PIECES FROM THE CENTER OF GARLIC BREAD AND BROIL FOR ABOUT 2 MINUTES. MAKE SURE YOU CHECK ON BREAD OFTEN SO IT DOESN'T BURN. ASSEMBLY: PLACE FOUR PIECES OF GARLIC BREAD ON SERVICE PLATE OR TRAY. SPREAD A GOOD AMOUNT OF FRESH MADE GUACAMOLE ON EACH PIECE. SLICE STEAK DIAGONALLY AND ADD ABOUT 4 PIECES TO EACH PIECE OF BREAD ON TOP OF THE GUACAMOLE. SPOON TOMATO/GARLIC REDUCTION OVER THE TOP, GARNISH WITH FRESH BASIL AND ENJOY! #cooking #cookingchannel #cookingvideo #food #foodie #steak #beer #foodblogger #subscribe, #steaksandwich

In our second episode, Chris makes his World Famous peel and eat shrimp. He also makes his incredible cocktail sauce. You will WOW your friends with this recipe and it takes less than ten minutes to make! Please grab a beer and enjoy!! PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS! CHEERS!! RECIPE: WORLD'S GREATEST PEEL AND EAT SHRIMP: 2 POUNDS OF FRESH SHRIMP (WITH SHELLS STILL ON) BALSAMIC VINEGAR 1 LEMON OLD BAY SEASONING GARLIC POWDER IN A POT BRING ABOUT 4 CUPS OF WATER AND ABOUT 1 CUP OF BALSAMIC VINEGAR TO A BOIL. CUT LEMON AND HALF AND SQUEEZE LEMON IN AND DROP THE LEMON IN THE MIXTURE. WHEN BOILING ADD SHRIMP AND REDUCE HEAT. COOK AROUND 5 MINUTES OR UNTIL THE SHRIMP ARE DONE, THEY SHOULD HAVE A PINKISH COLOR. ONCE DONE TAKE OFF HEAT AND PUT SHRIMP IN STRAINER. LEAVE COOL FOR ABOUT 5-10 MINUTES THEN PUT COOKED SHRIMP IN A SEPERATE POT AND ADD GENEROUS AMOUNTS OF OLD BAY AND GARLIC POWDER AND TOSS TO MAKE SURE ALL ARE COATED. THEN MAKE OUR AWESOME COCKTAIL SAUCE AND ENJOY! RECIPE: SLAMMIN COCKTAIL SAUCE: 1 & 1/2 CUPS OF KETCHUP 2-3 TBS OF HORSERADISH 1 TBS OF WORCESTERSHIRE SAUCE 2 TBS OF CHILI SAUCE 1 TSP OF FRESH LEMON JUICE ADD HOT SAUCE TO TASTE COMBINE ALL INGREDIENTS AND SERVE WITH YOUR AWESOME SHRIMP! PLEASE, WHEN YOU MAKE OUR RECIPES, LEAVE US A COMMENT AND ALSO DROP A PICTURE OF YOUR CREATIONS. THANK YOU ALL ARE AWESOME! CHEERS!! #cooking #cookingchannel #cookingvideo #food #foodblogger #foodie #shrimp #beer

Welcome to the first episode of Cooking With Beer! Now to be accurate we don't cook food with beer in it all the time, but we always drink beer while cooking. Today's episode Doug makes his White Wine and Garlic Shrimp over Linguine and shows you how to make the World's Greatest Garlic Bread! Please try the recipe below, let us know how it came out for you, and share pics in comments. *****PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS! ***** THANK YOU! RECIPE: WHITE WINE AND GARLIC SHRIMP OVER LINGUINE INGREDIENTS: 2 LB FROZEN PRE COOKED SHRIMP (PRE SHELLED AND CLEANED) 1/2 CUP WHITE WINE 1/2 CUP EXTRA VIRGIN OLIVE OIL 2 CANS DICED TOMATOES (DRAINED) 4 TBSP LEMON JUICE 2 TBSP CHOPPED GARLIC OREGANO, RED PEPPER FLAKES, AND GARLIC SALT 1 PACK LINGUINE GRATED PARMESAN CHEESE PREHEAT OVEN TO 375 IN A DEEP POT BRING AROUND 6-8 CUPS OF WATER TO BOIL ON A BURNER, FOLLOW INSTRUCTIONS ON PASTA BOX. IN DEEP COOKING DISH COMBINE THE WINE, OLIVE OIL, DRAINED DICED TOMATOES, LEMON JUICE, CHOPPED GARLIC, AND OREGANO, RED PEPPER FLAKES, AND GARLIC SALT. ADD THE SHRIMP, MAKE SURE THE TALES ARE REMOVED FIRST, AND STIR SO ALL THE SHRIMP ARE COVERED IN THE SAUCE. PUT SHRIMP AND SAUCE IN OVER FOR 10 MINUTES AND DROP PASTA IN WATER FOR 10 MINUTES OR UNTIL DESIRED FINISH. DRAIN PASTA, PUT THE SHRIMP AND SAUCE IN A PAN AND ADD THE DRAINED PASTA. ADD GRATED PARMESAN CHEESE ON THE PASTA AND MIX THE PASTA WITH THE SHRIMP AND SAUCE. LET SIT FOR ABOUT 5-10 MINUTES TO ALLOW ALL THE FLAVORS TO COME TOGETHER. SERVE AND ENJOY! WORLDS GREATEST GARLIC BREAD: INGREDIENTS: 1 LOAF OF ITALIAN BREAD WHOLE 1 STICK BUTTER 2 TBSP CHOPPED GARLIC OREGANO TURN OVEN ON TO BROIL HIGH SLICE THE BREAD IN ABOUT 1 INCH SLICES AND PLACE ON A NON STICK BAKING SHEET. MELT THE BUTTER AND STIR THE CHOPPED GARLIC INTO THE MELTED BUTTER AND SPOON OVER THE BREAD UNTIL IT IS FULLY COVERED. SPRINKLE WITH OREGANO AND PLACE IN BROILER FOR ABOUT 2 MINUTES. **** YOU MUST CHECK ON IT EVERY 10-15 SECONDS SO IT DOESN'T BURN. LAST STEP, ENJOY YOUR AWESOME MEAL! *****PLEASE SUBSCRIBE, SHARE, AND LEAVE COMMENTS! ***** THANK YOU! #shrimp #whitewine #wine #italianfood #garlicbread #garlic #food #foodie #foodblogger #foodies #cooking #cookingchannel #cookingvideo #seafood #beer