Up next in 10
Steve Botkin joins Paula in the kitchen to make some indoor Barbecue Chicken Thigh. This recipe lets you have BBQ all year round by making it indoors. Steve makes his barbecue chicken competition ready...it looks good, but tastes even better!
You can find more information here:
https://www.positivelypaula.tv/s02ep09
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0:00
hey y'all today I'm with my friend Steve
0:03
biking and he is a master griller y'all
0:07
oh by the way welcome to what's cooking
0:10
with Paula Deen today I got so excited I
0:13
got things turned around he is going to
0:16
show you how to make a barbecue chicken
0:20
thigh that will win the judges every
0:24
time so y'all sit down and watch I think
0:27
he's got a lot of great tips for you
0:31
well hey y'all you're in for a treat
0:33
today on positively Paula I'm here with
0:37
a sure-enough
0:38
award-winning barbecue man and his name
0:42
is Steve Botkin and he is gonna teach us
0:45
how to do indoor barbecue that's right
0:49
you heard me
0:50
so if you're living in New York or a big
0:52
city and your kitchen is not much bigger
0:54
than a postage stamp well Steve is gonna
0:57
show us I think y'all are gonna love
1:00
this so everybody
1:03
drumroll Steve Botkin Steve and I met
1:08
last year and Huntington Beach in
1:11
Huntington Beach I was actually doing
1:13
Dancing with the Stars yes you were and
1:15
I took a night off to come to a book
1:18
signing yes and you were there
1:20
yes that was my lucky knife that was my
1:22
lucky night so you live in California
1:26
right yeah I live in Anaheim Co you look
1:28
like you should live in Texas oh I love
1:30
Texas - that's where their barbecue as a
1:32
matter how semi Texans can do it yes
1:35
especially that's what got us to talking
1:38
that night was I was talking about
1:40
brisket yes but that's not brisket
1:43
that's chicken right we're gonna do
1:45
chicken today I'm gonna show you how to
1:47
take a regular ordinary chicken thigh
1:49
and turn it into a competition style
1:51
where it's nice and pretty and bite
1:52
through I'm your fault yeah so what I'm
1:55
gonna do this is just your regular
1:56
store-bought chicken huh that you can
1:58
buy and on a chicken thigh you'll find
2:02
it has a latch relax yeah it will
2:05
actually it just stays there uh-huh
2:07
right when you take that bite the judges
2:08
take the bite the skin
2:10
come on because it's latched on yeah
2:12
yeah so what I'm gonna do is show you
2:16
how we trim it up and it's in barbecue
2:20
competition is very wasteful but it
2:22
looks pretty okay so what we're gonna do
2:25
oh my god do a little trim take this fat
2:27
off that wonderful little fat off yeah
2:29
well let's save all the oysters to do
2:32
something else with who that'd be nice
2:33
because that's the most succulent you're
2:35
out of the time it is and on this
2:39
chicken thigh we have a gristle and an
2:41
oil and I need to pop that off so these
2:43
are just regular ordinary garden shears
2:46
nothing special but they do the job so I
2:49
always go through let the end of the
2:53
knuckle uh-huh just pop it off with that
2:56
little gristle yeah see this look born I
2:59
love did I know it whistle and here we
3:03
go but he's looking nice and pretty
3:05
yeah so it'll all wind up being pretty
3:09
and symmetrical all right and you're
3:10
gonna leave all that on yeah I'm gonna
3:12
leave the skin on yeah yeah it's a
3:15
pretty we learn from that this will roll
3:18
over to that these two right here what
3:25
you should if you do with rubs is you
3:29
peel the skin back as you can see here
3:31
so you put it directly on the meat meat
3:33
and the back of the skin and let it set
3:35
yeah let it get happy absorb all this
3:38
flavors and I always let and that's
3:42
called a latch that part of the latch
3:45
where doesn't come on uh-huh how many
3:47
competitions have you won over the years
3:49
uh Grand Champion my first one and then
3:53
after that I did a whole bunch of walks
3:55
because I'm gonna tell you what Long's
3:57
what you mean you get a call you get to
4:00
go up there collect your award
4:01
oh yeah okay so a lot of trophies but we
4:06
just call them walks okay which is neat
4:09
okay so you either give you a ribbon or
4:11
a trophy
4:12
well let me ask you this is there ever
4:14
any money involved oh yeah okay
4:18
now we're cookin yes I didn't know that
4:20
you didn't know that it was actually
4:22
monetary oh yeah we ants involved I
4:25
think the most that I won was a thousand
4:28
in one contest which is nice you know
4:30
for one day's work that's nice because
4:33
you're having more fun than yeah you
4:36
could ever have doing anything else
4:38
exactly well listen I preached all the
4:40
time about cross contamination Steve so
4:43
why don't we why don't you go wash up
4:46
and we'll take a quick break and then
4:49
we'll be right back I'm learning a lot
4:52
today about barbecue so wash up soaps
4:58
right there already the space that you
5:01
live in really affects the way you feel
5:03
so my first recommendation is start by
5:07
updating your window treatments with
5:09
Smith & Noble
5:11
Smith & Nobles beautiful handcrafted
5:13
blinds drapes shades and shutters are
5:15
custom made just for you and they offer
5:18
different service options to fit your
5:20
needs to get started today contact Smith
5:23
& Noble to get my special limited time
5:26
offer 25% off on your window treatments
5:30
plus free design consultation create a
5:33
space that you're gonna love but details
5:36
about my special offer go to Smith &
5:39
noble.com slash Paula that Smith &
5:42
noble.com slash Paula or call one eight
5:46
hundred six five nine 3300 that's one
5:51
eight hundred sixty-five nine thirty
5:53
three hundred
5:58
hey y'all welcome back Steve washed his
6:01
hands real good
6:02
and we bleached our cutting boards so
6:06
the exciting part tell me about this
6:09
little contraption right here it's a
6:11
stove top smoker so you can bring
6:14
barbecue instead of doing an outside
6:16
bring it inside your house so what we're
6:18
gonna do we're cooking chicken thighs
6:21
and in competition I use fruit woods it
6:25
complements the chicken okay so what
6:27
we're gonna do we're using cherry and
6:29
apple
6:29
it's a tablespoon each of the cherry and
6:31
apple okay and you've already got a
6:33
mixed together yeah so we're just gonna
6:36
put there the bony chips y'all not like
6:39
big pieces of wood which makes it very
6:42
convenient you're not lugging in logs
6:45
yeah so the next thing we're gonna do we
6:50
have our wood in there this is a drip
6:54
pan you just set that straight on top
6:56
because I have our chicken uh-huh in a
6:59
minim pan it's not too hot
7:02
no it's been precooked and we're just
7:05
gonna set that right there okay so
7:07
you've cooked them almost done yeah is
7:10
that right that's what I'm understanding
7:12
right 275 for 45 minutes okay 275 a nice
7:17
slow cook yeah so I wanted to form the
7:20
chicken skin in the oven with the dry
7:22
heat uh-huh and now we're gonna
7:23
complement it with the wood smoke you
7:26
know actually soften up the skin so
7:28
let's go back to the very start when you
7:30
started seasoning your chicken is this
7:33
what you used yes this is this is your
7:36
product - yes
7:38
you've got seasonings and barbecue sauce
7:40
I do these are not in the market yet but
7:42
this is what I use in competition Wow
7:44
well let's keep moving it all right I
7:46
can't wait to taste this chicken so you
7:49
gonna cover that with fall yeah I'm just
7:51
gonna cover up okay because the lid will
7:54
not slide over this uh-huh
7:56
but the next best thing you can use this
7:58
aluminum foil yeah and the next thing
8:00
you do we're here in the city
8:01
right on the stove oh we are yeah we're
8:03
gonna smoke it cook this alright so what
8:06
I'm gonna do I can open this up just a
8:08
little and we'll see a little a little
8:10
steam come out a little bit of smoke
8:12
once that starts going on huh and it's
8:14
going once I see the smoke let it smoke
8:17
for about 5-10 minutes and we'll cover
8:19
it and let it finish it the smoke is
8:23
even making the the skin turn brown
8:26
Steve mm-hmm I wish I were here to smell
8:29
it
8:29
that fruit would it's got up the most
8:33
beautiful fruity perfume coming from
8:36
that the chicken pie right at the end
8:39
you never cook with barbecue sauce right
8:41
why did I sauced it threw it in the oven
8:43
and burn it won't it yes it will
8:46
this is incredible I can't wait to taste
8:49
it I am so glad you came to my book
8:51
signing I am so glad I did
8:53
she passed us a fork and a knife and I
8:56
put your original barbecue sauce in a
9:01
bowl and I hope you don't mind I'm gonna
9:03
just dip mine that's what I did that
9:07
young perfect dipping sauce - is that
9:14
good oh here we go
9:17
that meat if someone you would think
9:23
that it's been cooked over smoke outside
9:25
yeah it's complemented with the smoke
9:29
mmm but tell me like I'm just digging in
9:33
mm-hmm but how would a judge approach
9:38
this plight well to start off with the
9:41
chicken mm-hmm they're gonna take one
9:43
bite that's my one bite and then they're
9:47
gonna judge it first with the usage
9:49
they're gonna judge it for appearance
9:51
right and then they take that one little
9:54
bite like this huh okay
10:01
taste it back pick it up with their
10:03
hands mm-hmm oh wow hmm and that's it
10:09
and then they judge it on taste
10:10
tenderness finger licking good it's out
10:22
of this world
10:23
yeah so sometimes in a competition we'll
10:26
have anywhere from twenty to hundred and
10:28
twenty teams so that's a lot of food for
10:31
judges that's a lot to eat yeah
10:33
but I'm also a certified Kansas City
10:35
judge on top of this are you yes so you
10:40
get to turn the tables and judge them I
10:43
can do that I can sit there and judge
10:45
the other pros which is it take to
10:49
become a judge you have to go through a
10:51
class certified yeah that's certified by
10:53
the Kansas City barbecue society so I
10:56
you know the whole thing is to get both
10:58
aspects mm-hmm and to become a master
11:01
judge I noticed that there are no pork
11:05
ribs
11:06
yeah they cook pork ribs today I wish I
11:09
could have they would have been great
11:11
too oh I would love to taste your ribs
11:14
yeah one thing about ribs when you're
11:16
cooking them is fall off the bone you
11:19
hear that all the time that's overcooked
11:22
mm-hmm so it's up to you yeah you're
11:26
supposed to be able to take one bite yes
11:28
and it stays on the bone yes and that's
11:30
perfectly cooked I'm with you yeah I
11:33
prefer to stay on the bone yeah there's
11:36
a difference there's a window between
11:38
five to seven minutes between cook
11:40
perfectly and over good yeah so how long
11:43
would you cook ribs them to be perfect
11:46
spareribs depending on the thickness is
11:51
about three hours two and a half to
11:55
three over indirect heat yes and they
11:58
work good in this type of cooker as well
12:00
yeah actually did baby backs in these
12:04
you did yeah took me two and a half
12:06
hours so many people got mad at me
12:10
at the house oh they won the sample it I
12:12
said oh sorry they're all darn well that
12:16
is wonderful and I want you to tell
12:19
everybody how they can get in touch with
12:20
you okay if they're interested in my
12:24
sauce getting your seasonings right all
12:27
the information for my sauces I'm in
12:29
Whole Foods and it's you yes I am I'm in
12:33
47 stores and more information go to
12:37
desperado vbq calm and there is
12:40
everything about my sauces product
12:42
classes I teach classes as well thank
12:45
y'all we'll see you later
12:46
loving best dishes thank you Steve Oh
12:48
Thank You Paula
12:52
well what did y'all think the way he
12:55
took that skin off and scraped all that
12:57
fat off of it and then rewrapped it with
13:01
all that fat gone the skin gets like
13:04
crispy crispy crispy I know if I was a
13:07
judge I think I'd vote for that one hope
13:11
you do that recipe one day and enjoy it
13:14
as much as we did till next time loving
13:19
best dishes y'all the space that you
13:23
live in really affects the way you feel
13:25
so my first recommendation is start by
13:29
updating your window treatments with
13:31
Smith & Noble Smith & Nobles beautiful
13:34
handcrafted blinds drapes shades and
13:36
shutters are custom made just for you
13:38
and they offer different service options
13:41
to fit your needs
13:42
to get started today contact Smith &
13:44
Noble to get my special limited time
13:47
offer 25% off on your window treatments
13:51
plus free design consultation create a
13:54
space that you're gonna love but details
13:58
about my special offer go to Smith &
14:00
noble.com slash Paula that Smith &
14:04
noble.com slash Paula or call one eight
14:07
hundred six five nine 3300 that's one
14:12
eight hundred sixty-five nine thirty
14:14
three hundred
14:15
you
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