A Grilling BBQ

Hey, y'all. I'm Paula Deen, and I'm delighted that you're here today

because I'm going to show the guys what the lady can do behind the barbecue

Now, nothing goes better on the grill than Vidalia's, so we're going to run and pick some up

And then it's back to the house where I'm going to show you just what to do with the king of onions on a Saturday night

Then after we get our taters baking on the side, I'm going to show you this bold but basic bourbon beef tenderloin

And finally, I've got a warm apple and goat cheese salad coming that'll just cap off your meal

So stand back, fellas. The lady's stepping up to the flame. One of the grand things about living in Savannah is our beautiful weather

We grill year-round. While other people are freezing, we're basking in the sun

And we do a lot of barbecuing. And I wouldn't think about starting my barbecue grill today without first seeing my friend Dilbert

and his father Ray at Bland Farm. Hey, Delbert

Hey, Paula, how are you today? I'm fine. Good to see you again. Good. You know my father

No, I don't. This is not the famous Raymond, is it? That's him. That's the patriarch of the whole bunch

Yes. Well, you're our hero here, Raymond. Well, what are you doing? Well, we got a few vitale onions here

We thought you were coming, so we got them out for you got them ready for you. They're beautiful. They're very sweet. You will enjoy them

Delbert, I've been a fan of your onions for years, but I have come here today to find

out the difference between a Vidalia and the regular onions that we get in the store

Oh, that's simple, Paula. The difference between a Vidalia and a regular onion is the Vidalia

only makes you cry when they're gone. Oh, that's pretty good. Yes, there's a lot of truth in that, though. You know, normal onions burn your throat

to give you heartburn. Man, Vidalia's, they go down so smooth, you don't even know you

eat any of them. And why is that? Well, it's a combination of several things. It's the low sulfur content in our soil here

and it's also the low sulfur content in our surface water that we use to irrigate the crops

with. And then plus, the ozone layer has a special layer to it here that heaves to the

sweetness of the onion. And we never really figured it out, but we didn't spend a lot

of time worrying about it. We just make them and sell them. When I'm standing in front of the onion being at the grocery store, how do I tell whether

I'm looking at a Vidalia onion or not? Well the first indication would be all of our onions that we ship, we put a little signature

on it that says Vidalia sweet onions from Bland Farms. And it also has got the 1-800-VIDALIA number so you can call and make sure you are buying Vidalia

So we really, decals are a good way of showing and identifying this onion because on the

surface this onion actually looks like a lot of other onions. The big difference is the way it tastes

It has more sugar content than an orange actually. Really? Yes, yes

And you'd be surprised how many people's mislead because you know, everybody's trying to market

a sweet onion now. You see them everywhere. But in reality, there's nothing like a Vidalia

What is the best way to store an onion when they're out of season? If you have room in your refrigerator, the ideal way is to wrap each one of them in newspaper

and that creates a, it keeps the humidity out of them and put them in the bottom of your

refrigerator. But if room does not permit that, you can actually take this onion, believe

it or not, and you put it in a pantyhose, and you tie a knot in between each one of them

and not let them touch and hang out in a dry place like in your basement or whatever, and

you would be amazed at how long they would keep. That's how I used to store mine. I would tie a knot in between them, and when I needed

one, I'd go get my scissors and cut that one off and then keep going until they were all

gone. Yes, it's really neat. How can you tell the freshest onions in the bin? What you look

for in an onion, opposite to a strawberry or whatever, is you look for a firm onion that

is completely dry and make sure that the stem is dry and you don't have any moisture in

there because that's where a lot of your moisture and decay comes into the onions through the

stem, but if it's a good dry stem, dry feeling, more than likely you have a good product there

If you don't mind, I'm ready to be loaded up because I got some cooking to do

Honey, you got the money, we got the time. We're ready to load you up. This recipe brings back so many fond memories for me When I was a young bride years and years and years ago we used to cook these every Saturday night

so that's why I named them Saturday Night Vidalia Onions. When I was a young woman, we only went out to eat on special occasions

In fact, standing here thinking about it, I only remember our town having three restaurants

It certainly wasn't the way it is today, and we were so poor

There was about three or four of us young couples, and we really, really had to struggle

And we would save our pennies all week, and then on Saturday night we'd all get together

walk in with our meat that we just treasured so that we had worked hard to buy

and we would all sit down to a glorious meal every Saturday night

and it always included one of these onions. One of the ways you can cut down on it burning your eyes

is to peel it underneath the water. An old trick that I used to use years ago, taking a wooden match and sticking it in my mouth

and just chewing on the wooden stem, and the sulfur took away the odor of the onion

Now we've got him peeled, and I'm taking just a regular apple cora

and just turn him down into the center of our onion. And we're making a little nest here because we're going to be sticking a beef bouillon cube down in there

So this will just make it a little bit easier. Now we're going to take our onion and we're going to quarter him

And we're not going all the way down to the root because you don't want him to bust open

See, there's enough room now for us to get the butter in between our quarters

and get our beef bouillon down in there. We're going to start with just a bouillon cube

We're going to drop him in there. and then we're going to take our butter and put in between each slice of the onion

And you won't believe how wonderful this dish is. When you bowl it up, if it had cheese on it and French bread in it

you would think that you were having French onion soup. And then what butter we couldn't get in there, we're just going to frost the top of the onion

All we do now is double wrap our onion with a heavy-duty aluminum foil

You don't want to use a light weight because as you're turning them on your coals with the tongs

you just might bust the foil and then you'd lose all your juice

And your juice is what really makes this onion. So we're going to seal him up as tight as we can because we don't want to lose a drop

In case your barbecue gets rained out, these are terrific cooked in the oven

So it's ready for the grill. Now what goes good on the grill with onions is potatoes

It's really, really hard to improve a potato. All we're going to do is take our baking potato

wash it, prick it with a fork. Because our potatoes are not as big as our onions

we're going to be able to take our piece of foil and double it

and we're going to secure this like we did our onion. But because there's no juice in the potato

it'll be completely safe. Now I've always heard that when you're using tinfoil to

cook on the grill with it you should always put the shiny side in that has

something to do with reflecting the heat into the food. So that's what we've done

and these babies are ready for the heat. I've got my potatoes and onions ready to

on the grill. Now if we were cooking with charcoal, you would want to nestle these potatoes

down in the hot coals. But because we've got such a great grill that we can really get

the temperature high on today, I'm just going to lay them right here on the grate. And you

can tell the difference because your onions are round and your potatoes are oblong. And

they would both cook about the same length of time. So you would put all this on at the

same time. We're looking at about 45 minutes if they're on hot coals. And when we get through

you're not going to believe the French onion soup flavor that you're going to get with those

onions. And in a few minutes, we'll finish them up and I'll show you. Welcome back, y'all. While my onions and potatoes are still cooking

We're gonna start by making our marinade today. We're gonna need about a half a cup of lemon juice

and that should have us about there. Now, it doesn't matter what sequence you put this together

because it's all just going in the bowl. We'll start with our lemon juice and our water

soy sauce, brown sugar, fresh parsley and I think I gonna put a few snips of thyme in there A tablespoon of Worcestershire And the guest of honor about a cup of bourbon

Rumor has it that if you're in Augusta, they're going to ask you what your daddy does

If you're in Macon, they're going to ask you where you go to church. But when you're in Savannah

we're just going to ask you what you want to drink. And I'm not gonna worry about that today because I'm gonna put it to them in the meat

We're just gonna mix all that up, just like that. And look at this mouth-watering beef tenderloin that I have

I'm gonna just finish tying this up. And it's real easy. You can kind of get your own method, but this is a real easy one right here

Just wrap your string over and loop him back through there. And this will just help secure that your meat doesn't fall apart on the grill for you

Because sometimes this can have a tendency after you take the silver off to come apart

on you. And this way we know we're not going to lose a drop of ham

All we're going to do now is pour the marinade over him and we're going to put him in the

refrigerator and let him marinate. It's hard to believe that you can improve the flavor of a tenderloin

This is the bourbon and the sugar and all is going to just give him such a unique flavor

that you're not used to eating when you serve tenderloin. I got this recipe from my cousin Kelly

She does a lot of entertaining. She's a young working mother. She's a career girl and has so many things on her plate

And she has found that this is a very easy dish for her to serve and very palate-pleasing at the same time

So we're just going to cover this and put it in the refrigerator and let him soak up all those flavors

And while that's marinating, let's see if our onions and potatoes are done

And I think they are. Can you hear the sizzle? Oh, and they're nice and soft

And our onions are nice and soft, too. Yes, this is how you tell

See all the juice? That's the beef bouillon and the butter coming out to make that wonderful juice

and it looks just like an onion soup, doesn't it? I don't want to lose any of that juice

so I'm going to do this very carefully. And you always want to serve your onions in a bowl

because of all the wonderful onion and beef stock. Look at that

It'll make you sash your mama. All right, let's take a look at our potatoes

Now, some people like to leave their potatoes in the tinfoil because it'll keep them hot

but I like to take mine out, so that's what I'm going to do. And these are so hot, I think I'm going to have to resort to using my extra fingers

I love potatoes. Potatoes are probably my favorite food. There's so many things that you can do with a potato

You can fry it. You can cream it. You can boil it. And it's really hard to improve on a baked potato

But there's just something about a potato that's cooked on the grill

It's unbelievably divine. It gets like a cream potato in the center

All this needs is a little sour cream. A little green onions

How delicious does that look? I get so excited when I'm serving potatoes

A little salt, a little fresh ground pepper. And it just don't get no better than that

Now what do you want with onions and taters? A big, fat, juicy piece of meat

Our tenderloin is now ready for the grill. Now you can marinate this anywhere from four to six hours to overnight

Oh wow, hear it! I'm gonna have some happy eaters tonight. The beauty of this dish is we're looking at 25 minutes

That's for a medium rare now. So all we have to do is rotate him on the grill and then he's ready to eat

The perfect salad for this would be a warm apple and goat cheese. So stick around, that's up next

Before we get started on our salad, let's just check on the beef. Let's take a peek and see how he's looking

He's doing real well. And we're just going to keep turning him until he's a nice, glazy brown

And I know you probably can't see over in here, but I'm cooking with a gas grill today

Now, if you're doing this with charcoal, remember you will want to have your fire just right

when you're doing this. You don't ever want to start cooking your meat when you have black charcoals

You want them to be an ashy gray with a glowing red inside of them

That give you a perfect flame That going good so let move on to our warm apple goat cheese salad And it a very very nice dish And once again it look like you went to a lot of trouble but you really haven So we going to take our apple and we going to slice it very thin I use about four of them per salad You want to fan them out Top them with your goat cheese

I prefer the Granny Smith apple because it's probably one of the crispest of the apples

plus it has that wonderful tart flavor. And as you can see, in keeping with the rest of the meal, the salad looks complicated

but it's really not. Now this is ready to go in the oven. We're gonna heat it for just two to three minutes, just long enough for our goat cheese

to brown and start melting a little. While our goat cheese and our apples are getting warm, I'm gonna move on to our lettuce

clean and sitting over here waiting on us. And the presentation to this is really, really

pretty. All you have to do is take your endive and break it off at the stem. I love this lettuce

Now you can use as much of this as you like. I like working in odd numbers, so I think I'm

going to stick with the five. We're just going to take our fresh watercress and just clump it

in the center of our plate. Isn't that pretty? It looks like a star

All we have to do now is dress our salad. We're going to start with two tablespoons

of a raspberry vinegar, about a half a teaspoon of Dijon mustard

fresh parsley, fresh minced garlic, a pinch of salt

a little pepper, our olive oil. We're going to seal it up good

And just to make sure it doesn't spray out over me, I'm going to cover this top with a rag

and just give it a few shakes. And remember, when you're making your salad dressings

don't skimp on your olive oil. Always start with a good extra virgin olive oil

See that pretty color? and I think that our goat cheese and apple should be ready

Our goat cheese is nice and brown, and all we're going to do now is lift it off

and place it in the center of our watercress. Drizzle it with our vinaigrette

add just a few crushed walnuts, and that completes it. You can see how simple that was, but yet very pretty

Now that we're done with that, we're going to go back outside and take our tenderloin off the grill

It should be ready. Our 25 minutes is off. I stuck a temperature probe in it a few minutes ago

so now I'm ready to check it. And it looks just like it's at the correct temperature

It's between 120 and 130, which is a little under medium-rare temperature

but I'm gonna let this rest so it will continue to cook a little bit more

And remember the string that I was tying it up with? Now I'm gonna take it and just snip it off, just like so

because you don't want your guests eating rope. I have another delicious recipe for tenderloin

It's stuffed with a duck cell sauce. You can stuff these with anything

In fact, it would be divine stuffed with blue cheese. So let's see what we have

A perfect medium rare. When we come back, I'm going to share with you some tips that's going to make your barbecue easier

I'd like to leave you with a couple of good tips today. When you're barbecuing on your grill outside

always keep you a bottle of water, fresh, clean water, so that you can shoot the flare-ups

because you don't want your meat to burn. Another quick and easy dessert

to finish up your barbecue meal with is grilled peaches, or if peaches are not in season, you can use pineapples

All you have to do is seed your peaches, cut them in two, brush them with a little oil

Put them on your grill, grill them, and top them with ice cream

How delicious does that sound? I hope when you try these menus at home that you'll love them as much as I do

The bourbon beef tenderloin, the warm apple and goat cheese salad, the Saturday night Vidalia onion

and this great baked potato that's been cooked on the grill. So until next time, America, best dishes from my grill to yours

Thank you