BBQ Watch it Sizzle

Hi y'all, I'm Paula Deen and whether you prefer charcoal, gas or a lean mean grilling machine, y'all get ready to fire up your grill because I'm going to show you how to cook up a barbecue banquet like you've never seen before

First, we're going to head to my favorite little barbecue shop here in Savannah

It's called Cookouts. And then we're going to head back to the house, and I'm going to whip up a savory cornucopia salad

followed by my baked potato with ring-tum-ditty. Then get ready to sink y'all's teeth into my special mustard and peppercorn-encrusted ribeye

But y'all leave lots of room for dessert, because I'm going to whip up the richest creme brulee around

So I hope you brought your appetite today, because it's gonna sizzle

Y'all won't guess where we're going today

We're going to cookouts and pick us up some wood chips because we're going to be out in the yard today

chilling and grilling. Before I start grilling, I'm heading to cookouts where I come for everything barbecue

Y'all know a lot of women pass by a jewelry store and just have to go in

Well, that's the way I am about cookouts. It has so many types of grills, plus different wood chips for flavoring all my wonderful meats

First, my friend Tommy showed me a few different grill styles. And then I picked up some cherry wood chips to mix into the charcoal

Now, on charcoal grills, Tommy told me that you just want to toss those wood chips right on top of the glowing embers

And with gas grills, like I'm using today, well most of them have a smoker box where you just put those wood chips

But whichever one you're using, I've got a great tip for you

You want to soak the chips in water first so they won't burn too quickly

And that'll give you more time for the smoke to cook into your meat. When Tommy added those chips to the charcoal, man, that smell was amazing

In fact, I'm going to bring home some wood chips to try for myself. I'm sure my steak will taste just great

I just love going over to cookouts, and I've got my cherry wood

How'd you like all those grills that Tommy showed us? You've really got a big array of choices out there now

and he carries all these different flavors of wood. And I'm going to show you in a little while

how you can use these wood chips on any grill you got

I don't care how expensive or how cheap it is. So I'm going to throw these right down here

because in the meantime, I'm going to start putting us together a salad. Now, down south, we eat a lot of layered salads

and I kind of got tired of the old standard layered salad

So I'm going to show you the new way that I make the layered salad. And I always use iceberg because it has more body

It's a more dense lettuce. This salad goes a long way. Okay, so we've got our lettuce down in here

And I'm just going to sprinkle some water chestnuts. I like all these crunchy things in this salad

You can see I've got a lot of stuff to put on this lettuce. And now I'm going to use an ordinary frozen green pea, but we're not cooking them

I just love those sweet little peas in here. Okay, the next thing I'm going to put in is diced bell pepper

All right, and the next thing I'm going to add is diced celery

So you can see that this salad is going to have a lot of crunch to it

The next thing I'm going to put in is the bananas. I cannot tell you what a banana does to lettuce

It sounds like the weirdest thing, so they're delicious. All right, now I'm going to give these a squirt and a little lemon juice just to keep them from browning

because, as you know, bananas don't have a great deal of life to them

This is just going to knock your socks off. You're not going to believe me until you make this at home yourself and try it

The next thing I'm going to go with is raisins. And this is going to be so good mixed with your tangy dressings

You can see how all those pretty colors and textures and flavors are coming together

I think the first time I ever had a salad with a banana in it was down in Thomasville, Georgia. And I thought, well, I'm just going to incorporate that into

that layered salad that every southern gal makes. All right, so now I'm going with nuts

Like I said this is going to be so crunchy and so good All right now we got all of our ingredients in this half of our salad Now I going to come over here and I going to take ordinary mayonnaise

and I'm going to add some white vinegar and sugar. And this actually makes like a coleslaw

dressing and we'll let this mix for a minute. Okay, let me just clean up a little bit. We're

fixing to frost this salad with this mayonnaise mixture. I don't know about y'all, but this is

going to be so good with that banana. So we're just going to take it and frost it. Like I said

Y'all are just not going to believe how good this is. We're going to seal it up

All right. We're going to come over here, and we're going to take our bacon that we've cooked

and we're going to crumble it onto here. It's kind of like a BLT, isn't it, only we left out the teeth

All right, we've got a couple more pieces. A lot of different things going on in this salad

Now we're going to add the cheese. See, I told you there was a lot of things good for you in here

Now we're going to add some green onions. We have finally completed our cornucopia layered salad

I'm going to see if I can pull me out a little taste to make sure it's all right

I'm going to take just a little piece out of this corner

So let's see what we've got. I think I've got a little bit of every one of those ingredients in this bite

and it's going to be a big one, y'all. Mmm, out of this world

We're cooking steaks on the grill. So I'm going to take a quick break

get outside, and show you how we gonna use that wonderful cherry wood that we got from cookouts

So y'all don't go very far. I thought I had everything, and I forgot my tomatoes, so I had to run back in and get those

and I've got some bacon and onions going here for the ring tom diddy

I bet y'all thought I just made that up, didn't you? Well, I didn't. It's a real recipe

And I've got the bacon and the onions almost ready, and I'm going to take my tomatoes

and I'm going to drain those real quick-like, and then I'm going to kind of just squash them

Love this job. Listen to it sizzling. Oh, this is going to be delicious

Actually, we're going to put this on top of our baked potato, and we're just going to dump in some whole kernel corn

I'm going to let that cook for about 15 minutes. I'm going to let it simmer

I'm going to put a little salt in. This is nice kosher salt, and I'm going to put in some thyme

and a little fresh ground pepper. Now that's ready, we're just gonna let it sit there

and do its magic. It's time to start on the meat. I've got the grill nice and hot here, it feels so good

And I've prepared the baked potatoes, almost done. And now for the steak

We're doing a mustard peppercorn encrusted rib eye. And I think out of all the beefs

rib eye has got to be right up there, maybe my favorite steak

because it's got enough fat in it and marbling to really make it juicy and tender

Michael and I just love buying the whole boneless ribeyes so we can cut our own steak

Oh, look at that steak. All that wonderful marbling in it. This is going to be just delicious

As I told y'all, I'm doing the cracked peppercorn on it. So I've got my old handy, reliable cast iron skillet

And I'm just going to crack the pepper just like that. But I've already gotten some done here

Now all we're going to do is take this steak and I'm going to brush it with Dijon mustard

So this is going to be a hot steak. It's going to be a little on the warm side from the Dijon mustard and the cracked pepper

But I have to tell you, Michael loves the heat. He loves steak au poivre, you know, which is nothing but a black pepper encrusted piece of meat

So I'm going to do it really, really nice and heavy. And then we're just going to flip over here and do the other side

When you think of grilling steaks, you just put your soy sauce and your black pepper on it

But there's really a lot of different things that you can do to your steaks

The last couple of minutes of cooking, I love to coat them in a barbecue sauce, a homemade barbecue sauce

Oh that looks just delicious All right we going to put our steaks on the grill Oh hear it sizzle Ah these are going to be delicious

Now, I've got some wood chips down here. I'm very fortunate that my grill has a box

so it allows me to put the wood chips to flavor it. I'm going to show y'all a neat little tip

on how you can make your own wood box in case your grill doesn't have one

I'm going to cook this probably six or seven minutes on each side

And you should turn him only once, so make sure you've had plenty of time for him to sear

All right, I'm going to finish up our ring-tongue ditty for our baked potato

And now I'm going to pour the cheddar cheese in it. Look at that

We're going to have a baked potato fit for a Texas king. All right, let's check on our steaks

Oh yeah, those look good, but first I'm going to dress this potato

It's almost time, Gertie. You know, I didn't think it was possible to improve a baked potato until I tasted this

This was actually a recipe from a friend of mine, Herb Traub

And Herb had a reputation for being one of the best southern hosts in the city

Let's take a look at our steak. Look, girls. Mmm, mmm, mmm

And we're just going to pile this up on our baked potato

Oh, how good does that look? All right. Oh, this steak is a perfect medium rare

Y'all stick around because I'm fixing to run back in the house. And we're going to be making fabulous creme brulee. Mm-mm-mm

Well, if y'all are ready, I'm ready to make the creme brulee

It's just a fancy word for a custard. Now, I've taken two vanilla beans, and I'm scraping them

and going to get every bit of that goody to our saucepan

This is a magnificent dessert, and it's one of those that you can make the day before or that morning

so you're not rushed on it. All right. We're going to add two cups of heavy cream

So we're going to cook this for about 15 minutes, and then we're going to take it off the heat

and we're going to let it steep for about 15 minutes. But you'll want to make sure that you don't have your heat too high

and you don't quit stirring because this will stick to the bottom and it'll scorch, and you don't want that to happen

So I actually have some that I've cooked for 15 minutes and let it steep for 15 minutes

It's still a little warm, but you can see what it looks like

So to put our creme brulee together, we're going to beat four egg yolks until they're light and fluffy

along with a little bit of sugar for about five minutes. So we'll get those going good, and we're going to add our sugar

All right, that's got it. We're just going to beat them until they pale out a little bit

and they get real fluffy. All right, that looks really, really nice

So they're nice and light and fluffy. All right, now I'm going to take our cream and our vanilla beans

and I'm gonna strain that because we don't want to accidentally get a whole vanilla bean

in one of our creme brulee's. Now we've got that strained and you can see our vanilla beans

Now what I'm gonna do is add about half of this slowly to our egg yolks

Just gonna whisk, whisk, whisk. It's so pretty it looks like a lemon custard ice cream almost

That's looking good. And now I'm gonna take this and add it to the rest of the cream

It's gonna be easier if I have something with a spout when I go to fill up our custard cups

We'll want to get every bit of that goodie out of there

All right, so we're just gonna whisk that together. All right we gonna fill our custard cups and you can use any size custard cup that you want So I have chosen the smaller cups

Alright, so what we're gonna do now is pop these into a 350 degree oven and

we're gonna let them cook anywhere from 30 to 45 minutes. When I get it in the oven, I'm actually gonna pour some hot water in and

we're gonna water bath them. And I'm filling mine in the oven

If I knocked it, I'd hate to ruin my custard because the water sloshed in it

And we're gonna pour enough to go about halfway up our cups

All right, those are taken care of, but I've got some more that's already ready

And they've actually cooled down, so I'm gonna bring them up here and put them on our cutting board

And this is my favorite part of creme brulee. I just love that crackling of the sugar when I put my spoon in it

So good. Now I'm going to just sprinkle these, and you kind of want just a thin, even layer

Now as I was telling y'all earlier, the beauty of this dessert is you can make it the day before

or certainly the morning of. And what we're going to use here is just a little torch

that you can get at any of your nice culinary shops. and we're going to hit this once and we've got a flame

and we're going to just torch our sugar. Now, if you don't have a torch

you can also do this under the broiler in your oven, but you really have to keep a close eye on it

because it will burn on you very quickly. But you can see how that's caramelizing real, real nice

Doesn't that look yummy? Look at that sugar just bubbling. All right, those look really, really good, don't they

Now, you can eat creme brulee just like this, but have you ever seen me eat anything plain

Almost never. So I'm going to put a little dollop of whipped cream on mine

I think I'm going to put a little strawberry on mine. Look what a luscious dessert that makes

And you saw how quickly we got it done and how very simple it was

The only thing that would make this dessert any better would be a spoon

So let's see if I can find one. And you know what

Every time I open this drawer to get me a spoon to taste with, it's always a big one

I don't know how that happens. All right, let's dig in. so I can't resist it

This is so delicious. When we come back, I'm going to show you different ways that you can make a variety of different creme brulees

So y'all stick around. We'll be right back. We're not going long. Okay, I want to share with you a few tips on creme brulees

You can actually use several different kinds of sugars. You can use the white granulated sugar

or you can use the raw sugar, which is beautiful little coarse crystals

or you can actually use a light brown sugar. It'll make you a little darker crust on your custard

And you see this piece of bread that I've got in the brown sugar? It's there to keep it loose

I know you've probably gone to your pantry before and found it just hard as a brick and had to throw it out

Well, just stick your little piece of bread in there. And you can also top your creme brulees

You don't have to use strawberries or whipping cream, but you can put a little orange zest on them

And this one I'm even grating a little chocolate on. And for that grilling, even if you have a little gas grill that doesn't have a wood box with it

it's very simple to make your own little special wood box. you just take your wood that's been soaked in water

and you just fold it up into tinfoil, just like so. And you just poke holes in it with a knife

and throw that directly onto your flame. It'll cause that wood flavor to go all through whatever you're cooking

I don't know who enjoyed today's show more, me or the dogs

But you know what? I think it's probably me because they didn't get to taste this yummy layered salad

or the baked potatoes with the ring-tum-ditty on it or this heavenly creme brulee

All they got to taste was those luscious steaks. And I can tell you right now, they sure did like them

And as always, America, I send you best dishes, hugs and kisses from my kitchen to yours