BBQ Bonanza

Hey, y'all. What a great day to be alive

It's so beautiful out here. It's nice and warm. And I'm going to be grilling out on the water today

along with my family. Jamie and Bobby's going to be here in a few minutes

and they're going to help Mama. And our menu today is fabulous

I'm going to be making a pork roast, baked beans, Mexican cornbread, and donuts

And guess what, y'all? I got a surprise for you. I got a co-griller over here waiting for me

that's going to be helping me with all these wonderful dishes. We're going to have a glorious day at the grill

Hey, darling

Hey, Paul. How's your grill looking? I'm ready. Me too. I think I've got the last of everything we're going to need

Well, good. I'm hungry. Today is all about grilling. And if you hadn't met this big guy right here, this is my husband, Captain Michael Groover

He's our grill master today. And tell us what you've got done

I've got the grill ready. I'm soaking some wood chips and getting ready to do the marinade

Great. Down here in Savannah, the weather just pulls you outside because ten months out of the year

we are comfortable to be out here grilling. So when we built our house, it was very, very important that you had your smokehouse, wasn't it, Michael

Outdoor kitchen. Outdoor kitchen, yes. And we have the most fun out here with our family

Because, you know, that's what it's all about, y'all. It's not so much about the food, but the fact that we pull our family in here

and we have quality time with each other. So we've got some good things cooking today

And while you take care of your chips and everything, I'm going to start mixing up the marinade for our pork

How's that? That sounds good. Michael and I like to cook all cuts of meat out here on our grill

Sometimes we're in the mood for one of those great big old fat Boston butt

with the blade bone running through it. Sometimes we like just cooking a big old chunk of boneless pork

And today that's what we've chosen. And this will cook faster for us

Plus, it'll slice very easily. And I have to say that Michael does all the outdoor cooking

But right now, I'm going to help him by getting his piece of pork marinated for him

And I'm going to start with two tablespoons of vinegar, a fourth of a cup of soy sauce

three teaspoons of lemon juice, one teaspoon of mustard, and that's, I'm using like a Dijon-style mustard

Two to three cloves, depends on how big they are. A fresh garlic that's been minced

Two tablespoons of honey. You can tell this is gonna be kind of a sweet marinade

and I'm adding a half a teaspoon of celery seed and a fourth of a teaspoon of Worcestershire sauce

Now, I'm gonna add one cup of barbecue sauce. And I'll use this to judge by

And that should get it. All right. Michael, you want to get your wood chips in

because I think it's time, because I'm gonna pour the marinade over this piece of pork. Mm-hmm

I'm gonna put it in a resealable bag. Come here, me. Just gonna drop him right down in there

And then I'm just gonna pour the marinade over it. All right, you got your chips in

Yeah, go ahead and put them in now. Yeah, go ahead and put them in now. Because, Michael, I've got another piece of meat marinated and ready for you

I'm ahead of the game today. If y'all have ever watched my show

you know how I feel about rubbing my meat. I love to rub my meat and massage all those seasonings in

Well, this bag is great because I don't have to actually make contact with it

but I'm getting that meat rubbing in. Now, I'm gonna let this sit for about four hours before this one goes on the grill

Like I said I have one ready right here that been marinating for four hours It smells heavenly Smell that

Oh, great. Doesn't that smell good? All right, now I'm going to just dump this, Michael, and you can just slip this on the grill

So y'all can see that this piece of meat has really soaked up all of those ingredients

and it's ready for the grill. All right, you've got your grill at what temperature, Michael

300 to 325. And you're going to cook that for how long

Two hours. That's a big old piece of meat, isn't it? Sure is

Just the way I like it. All right. Now you've got your wood chips down here

And you soaked your chips in water so they'll smolder and not catch fire

And now what kind of wood are you using today? That's hickory wood

I can't hardly wait. I know it's going to be wonderful. I can't wait

And when we come back, you and I have got a mess to clean up

I know it. You've got a mess to clean up. And since you're so much slower than me, why don't you jump on it

I better get started. Yes, you better get started. And when we come back, I'm going to be making some side dishes to go along with that wonderful piece of pork

So y'all won't want to miss it. Hey, y'all

Welcome back. If you've just tuned in, I'm out here in our backyard

in Michael's Smokehouse, and today is all about grilling. And I'm cooking everything

that goes with our meat that Michael's cooking. I'm cooking it all outside today

So it's a beautiful day, and we're just having the best time out here, and I'm so glad that you could join us

Now, I'm fixing to start on the side dishes, and I'm going to make a Mexican cornbread, believe it or not

and we're going to cook it on Michael's grill. And to make our cornbread, I'm going to start with one cup of all-purpose flour

Whoa! That kind of plopped, didn't it? And I'm going to add one cup of plain cornmeal

I'm gonna add a fourth of a cup of diced jalapenos that have been seeded

Now, if you wanna bring the heat up a little bit stronger, you can chop it up and leave the seeds right in it

I'm gonna be adding four teaspoons of baking powder, and that's gonna give it the rise

And I'm gonna add two tablespoons of sugar, one egg, a third of a cup of sour cream

and between a fourth and a third of oil. That's going to make our cornbread real moist and light

And the final ingredient that's going in is one cup of milk

And we're just going to mix this together. And I'm going to cook this

in my cast iron biscuit maker. I think this will just be perfect for the grill

You can't hurt cast iron, and you'll want to make sure that you spray it well

because otherwise, it would really stick and you'd have a hard time getting your cornbread out

And now I'm just going to divide this batter equally among these seven little circles

and these are going to be nice, individual, fat, fluffy rounds of cornbread

Okay, Michael, I've got the cornbread ready. If you want to go ahead and put it on your grill

I sure will. Thank you. Thank you. How's the meat looking? Delicious

Good. All right, just that easy, we've got our bread. All right, let's come down here, and let's talk about one of our favorite things to serve at a barbecue, and that's baked beans

And I got a letter from these two girls. I want to show you their picture

This is Sue, and this is Gloria, and they always serve this baked bean recipe that I'm fixing to share with you

And they say it's the very first thing to go on the table. So I'm going to sit y'all right here so you can watch me put this recipe together and make sure I'm doing it right

Now we're starting with four 16-ounce cans of pork and beans. We're going to add a 16-ounce can of the fried onions

Now I've taken a fourth of those and put them to the side and crushed them up

I'm going to add the rest to the beans. I'm gonna add one cup of molasses

Not a syrup but a molasses Look it almost kinda looks like motor oil doesn it Molasses is real real dark All right now to these ingredients we going to add a cup of barbecue sauce

And that's going to give them a real twang. All right, now I'm going to add two tablespoons of mustard

And then I'm going to add, and this is really different from anything I've ever done to bake beans

and I really think it's going to be good, girls. And that's a 20-ounce can of pineapple, crushed pineapple, that's been drained

All right. It's going to have a very unique flavor. And this is going to give it a wonderful texture

I'm just going to fold all these ingredients together. Now, normally when I make baked beans, the most important ingredient in it is onions, chopped onions

But because they're using the fried onion rings, we don't need the onion

Let's see what it tastes like just straight up. Ooh, that's good, girls

It's different. All right, now I'm just going to put these in our dish

and I've sprayed our dish so it won't make cleanups so terribly bad for me

Michael, you're going to love these. They look great. Yeah, you're going to love them because they're sweet

Now, before you can pop this in the oven, Michael, I've got one last thing to do to it

Remember those onions that I reserved? Well, I've also got five strips of bacon

that has been cooked crisp and crumbled, and I'm gonna just mix those together

Let's see. I think I'm gonna move them to a bigger bowl. There we go. That'll work better

All right. So I've got our bacon and our onions mixed together

I'm just gonna spread that evenly on top of our baked beans

or our pork and beans right now. We haven't baked them yet

All right, Michael, it's all yours. I can't hardly wait. Okay, Michael, we're gonna let those bake for about an hour at 350 degrees

And we're gonna stop for a minute so Michael can go powder his nose

I'm kidding you, Captain. No, we are gonna stop for a minute

And when we come back, I hear two boys are just coming in

I can hear them talking. And guess what? What? They are gonna make us a dessert

It's gonna be a sweet hole in one. Great. And there's a really funny story that goes with that

I was in competition against this French chef named Ludovic. This particular meal that we were getting together, we lifted the dome

Can I tell y'all I almost cried with relief when a can of biscuits was under that dome

And I looked over at Ludovic. He was just a-working on these biscuits

He was opening those biscuits now with a can opener. And I hollered at him and said

No, Lulu, stop, stop. And he just looked at me and just kept going

Well, sure enough, those biscuits exploded in his face. Did I have to tell y'all who won that one

No. We know who wins, Mama. All right, guys, y'all go ahead and cut the holes from your donut

So just go in there. Now, while y'all are doing that, I'm going to be making the frosting for these

Now, I'm using a cup of powdered sugar, and I'm going to add, like, probably a capful

maybe a fourth of a teaspoon of vanilla. And then I'm going to add just a little bit of milk

And remember now that you want to add this milk very slowly

because you're going to want a thick glaze to go on these

Now, for the chocolate, I'm going to use one cup of powdered sugar

a fourth of a cup of cocoa powder, and then I'm going to add the milk slowly

to bring this one also to just the right consistency. It's perfect

Mm-hmm, that looks good. All right, let me get us some paper towels

because you'll want to drain these when you pull them out of the fryer

Now these are only gonna take a couple of minutes y You gonna be amazed at how quickly these fry up The important thing when you cooking your doughnuts y is that you want to flip

them before they get too, too dark on one side because they'll get heavy with grease and they

won't want to stay flipped over. So make sure you constantly kind of flip your doughnuts

Now, I'm frying these, or Jamie's frying these, in peanut oil. Now, you can use a solid shortening

You could use a vegetable shortening. I just am a big, big believer of peanut oil

because it has a higher resistance to burning than, like, a vegetable oil or a solid shortening

But you can use anything. The only thing that you'll want to make sure of

is that it's clean grease. You wouldn't want to fry donuts in grease that you'd fried your fish in

So just make sure it's clean grease. That's a terrible thought. I know it

I know it. All right, Bobby, let's start. Glazing them while they're hot, right

Yeah, yeah. We got to get them while they're hot, honey. So let's just stick them over there, and you can kind of just pour, you know, spoon that glaze around

What can I do? Hey, Bobby. Where do you want it? I want it in that glaze

Then where do you want it? Then I want you to just kind of. It sure is hot and smells delicious

I know. Look at that. Is that beautiful or what? It really is

It really is. All right. So you be doing that. I'm going to be coming over here and dipping them in chocolate

Jamie, they're perfect. Look at that. Yum. Isn't that wonderful? It looks it

All right. I'm going to start sprinkling, okay? What's your favorite? Those

Those. Yum. You can use any kind of topping that you want

You know what would be good on these? What's that? Some coconut

Ooh, that would be good. Wouldn't that be delicious? That'd be very good

These look great. I know they do. Why don't you start picking them up and moving these to the..

And placing them? Mm-hmm. Move these to our serving dish. And when we come back, I want to share a tip with y'all that's going to give corn a whole

new look. You're not gonna want to miss it. I just love this tip that I'm fixing to share with y'all. Why? Because it's using

my favorite condiment, mayonnaise. And the second reason is because it brings a

whole new meaning to corn on the cob. Now watch this, y'all. I'm gonna take this

piece of corn. Now I'm gonna take some mayonnaise on my paintbrush and I'm just

gonna slather that mayonnaise. Y'all still with me? I'm gonna just slather this corn

with mayonnaise. Alright, I've got it all slathered with the mayonnaise. Now I'm

gonna just dust it with Parmesan cheese. And now I'm gonna take just a little

chili powder and just sprinkle it. The chili powder is going to give it a great

flavor. And now for a little salt, because you can't eat corn without salt. And then

I'm going to pepper it a little bit. Now I'm going to roll it in tin foil, going

straight on the foil, onto the grill. We're going to cook this for about 20

minutes at 350 degrees, the same temperature that we're cooking our pork

roast. And I've got one ready here. I've just gotta show you because I really, really think

you're gonna like this. Look at that piece of corn. Ooh, the Parmesan cheese. And I've

got a little spray butter. Look how delicious that looks. You're not gonna believe that

corn on the cob can get even better. We have had more fun

today out here in the smokehouse. The weather's been just perfect for us

We've cooked up a marinated pork roast that's so good. And Sue and Gloria

thank you girls for sharing that recipe with us. It's so good

And I thought I had fixed baked beans every which way, but there was to do

Aren't they fabulous? Those baked beans are, They're wonderful. Well, tell Sue and Gloria

Sue and Gloria, your baked beans are quite possibly the best I've ever had. What

They're wonderful. They are. They're as good as yours. As good as

Okay. And Jamie and Bobby fried up donuts for Michael, for our Paw Paw, because he's got a tremendous

sweet tooth. I can't wait. Or is it teeth? Teeth. Teeth. And the Mexican cornbread

Yum. So I guess it's time for us to sign off. But remember, we love you, and we send you best dishes and love from our kitchen to yours