BBQing With Bobby

Hey, y'all

I'm out here in the smokehouse today, and you know what today's show is all about

It's about... Me. Yes, it is. Yes, it is, son. It's all about barbecuing with Bobby

First, Bobby's gonna be showing me finger-licking dry rub baby back ribs

Next, it's the best grilled potato skins you ever tasted. And then salami mozzarella and basil tomato skewers

You won't believe it. And last, an unbelievable grilled pineapple pound cake

So get that grill-a-going, y'all, because today I'm barbecuing with Bobby. Tell everybody what you're doing, Bobby

We're going to do ribs. This is one of my favorite things, y'all. Okay, I'm cutting these into two rib portions, Mom

and we're going to put that dry rub all over them. This has become my favorite way to do ribs

and the best part is they cook in like an hour. I'm going to go ahead and start on the dry rub to our baby backs

I'm going to grate me off about one and a half teaspoons of orange zest

It's going to give it a nice fruity little flavor to our rub

And I'm zesting pretty much, you know, the whole orange. And into the bowl, Bobby

I'm gonna start with a fourth of a teaspoon of cayenne pepper

And the next thing I'm gonna add is cumin. Three-fourths of a teaspoon

And one tablespoon of paprika. And this is gonna, you know, give some nice color to our baby backs

All right, put us in a little salt, son. Okay. About one and a fourth teaspoons of salt

A little pepper. I've gotten to where this is really my favorite way to do ribs, too

I mean, when we were growing up, we were really heavy into the ketchup-y barbecue sauce and real wet ribs

And I've gotten to where I enjoy them more at my house with a dry rub on them

and cooked pretty quick over a hot fire is the way I like mine

Yeah. And then I'm going to add one and a half teaspoons of packed brown sugar

All right, Bobby. That ain't a whole lot of rub for all these ribs we got, man. Oh, yeah, I think it's enough

You think so? Smell that. Ooh, it smells good. The flavor combinations smell so good, don't they

It smells real good. All right, so, Bobby, there's your dry rub, son

Mm-hmm. If you want to start rubbing your ribs with that. I'm going to go ahead and just pour it over them

And I'm going to just sprinkle it. You know, just, like, take each rib, sprinkle it, and rub it

You know, I'm always constantly saying, rub your meat. Rub your meat

Rub your meat. Don't be afraid to rub that rub into your meat

There you go. So we're going to just rub our rub into our ribs

and we're going to stick them in the refrigerator, and we're going to let them marinate for two hours to overnight

And you don't want your seasoning sitting on top of that meat

You want to work it in. Get it in there. So those flavors will, you know, get inside of there

So there we go. That looks good. I'm just going to cover these with a plastic wrap

Don't work against me, wind. Okay, so there we go. Put those away

Yep, we'll put those in the refrigerator. Come back to them a little bit later

Yes. All right, I'm going to wash my hands up. Me too

You want to make sure you wash your hands after you've handled raw meat

because you just don't want to cross-contaminate anything. So, great. All right

What goes better with ribs? Than a potato, nothing. But this is different

Well, today we're going to make a crispy potato skin on the grill

Now I have two potatoes that we've already baked off. We're going to scoop them out

Are you going to keep the insides here? Yes, we're going to keep the insides. You know your mama

I know my mama. I don't throw anything away because you know what, y'all? This will make a great thickener for a soup that you may be making

or you can use it for anything. All right, so we're just going to scoop those out

And we're going to leave like a quarter of an inch of meat

Yeah, we're just going to make a little boat. But this is something just a little different

You know, I remember when we'd take you boys out to eat, y'all would always order the potato skins as an appetizer

You know what? I still, to this day, if I have a baked potato, I eat the whole thing

Oh, I do too. The skin is my favorite part. Skin and all All right so I just going to cut these one more time son Okay So that we actually quartered our potatoes just like this

Mmm. Love a potato. And seasoning? A little salt and pepper. A little salt and pepper

That's all it needs. Okay. All right. A little pepper, son. Mm-hmm

All right, let's see. I think I can squeeze this other piece onto there

And I can. A little pepper. A little salt on that. Now, we're just going to throw these on the grill, y'all

We're going to brush them with butter. All right, so here's your butter

It's melted down. Okay, so the last thing we're going to do before these go on the grill

is just brush them with that butter. Now, all I need for you to do, son, is just put these on the grill

Okay. And remember, our potatoes are done, y'all. So all we have to do is cook them to the crispiness that we want them

And when we come back, we're going to put those wonderful baby back ribs on the grill

So don't go anywhere. Today is all about barbecuing with Bobby. Coming up, salami, mozzarella, and basil tomato skewers

and later grilled pound cake that will knock your socks off. Hey, y'all, welcome back

Guess what? It's barbecuing with Bobby. Take it away, Bobby. What? Take what away

Take it away, son. All right, well, we've already got... Because this is all about you and barbecuing today

That's true. Is it not always about me? We have got our potato skins on the grill

And right now, we're getting this together for some toppings, right? We're going to put some cheese and some bacon and some sour cream

Maybe some horseradish. No, listen, Bobby, Bobby eats most anything, but there's a couple of things out there that he really doesn't like

Horseradish is one of them. And horseradish is one of them. I was going to make a horseradish and sour cream sauce until Bobby reminded me

You know, Mama, I don't like horseradish. Hey, feel free to make it for yourself

Yes, if you were making this at home, I would mix one cup of sour cream with a couple of tablespoons of horseradish

But since Bobby doesn't like it... Because it is all about Bobby

It is all about Bobby today. Come on now, it's not right to do me like that

No, son, that's all right. All right, now I've got some bacon that I've cooked off until it was nice and crisp

And I'm just going to chop this up because this is going to be one of our selections to go on top of our potato

I used to serve these Bobby at night as an appetizer when we were at the Best Western

Well, who don't like a potato skin? I mean, everybody loves potato skins

All right. I'm going to put those back in the dish. Okay

Well, I've got some scallions cut, and I'm cutting up some tomatoes as fine as I can

to put on top of these potato wedges that we've got. Oh, that'll be nice

So, you know, it kind of sounds like taco toppings. Kind of, it does, yeah

All right, Bobby, look at these wonderful skins. Are they perfect? They are getting so crispy

Look at that butter just frying up in them. Yeah, those look good

All right, I've got our cheese and I've got our bacon. So what we want to do on this next step, y'all

is just sprinkle some cheese and bacon on top of our potatoes and let it melt

But you know what, Bobby? I think we need to just put these on a cookie sheet like this

because I don't want to mess up Michael's grill, you know, by having cheese get all down in there

Yes, ma'am. And I think this will work just as easily. Okay, we're going to put it back on the grill now

Yeah, we're going to set that whole... Wait, wait, we got to put the cheese on it. Okay

So let's put the cheddar cheese. Look at that. Look at those potato skins

Whoa! Okay. See, I knew that we'd get that cheese down in that..

grill and then Michael Groover would come after me. Because you ain't going to clean it up

Well. I'm just kidding. So these are, bacon and cheese are pretty obvious choices for potato toppings

What else might you like? Well, we've got chives, we've got green onions, we've got sour cream

Sorry. Over here we've got tomatoes. So my goodness, what more could a person want

Wow. All right. I'm being liberal with the bacon too now. Yes, I'm..

There's plenty of it. Yes there plenty I mean there gonna be plenty of it That great In fact I see a spot down here that naked All right Let put back on the grill We don want a naked potato

So we'll just melt that. But why don't we get your ribs on the grill

Okay. And we've got some that's marinated and ready to go. I'll hold this, son, and you can put your ribs on

All right. Okay. Golly, these ribs look great, Mama. Oh, they do

That orange zest. Uh-huh, doesn't that orange zest look great on them

Like it's going to have a twang to it, you know? And this has become my favorite way to cook them

I love a dry rub on my ribs, and I like to cook them in, you know, an hour or less

Well, you know, I think you can get away with that, Bobby, with baby backs

They're not as meaty as, say, a St. Louis rib or something like that

Or a big old beef rib. Yeah. Okay, Bobby. Looks good. I got that on a nice medium heat

Going to keep an eye on them for about 40, 45 minutes. And then at the last minute, we'll throw our potatoes back on the grill

We'll heat those up. That cheese and that bacon. Wow. Don't go anywhere

It's all about Bobby and barbecuing. Up next, a barbecue must-have. Salami, mozzarella, and basil tomato skewers

And later, it's a real sweet treat. An unbelievable grilled pineapple pound cake

Welcome back, y'all. It's been about an hour, and we're getting ready to pull the ribs off the grill

And while I'm doing that, Mom is putting together our next dish. So, Mom, let them know what you're doing, please

Okay, I'm putting us together an appetizer of salami, mozzarella cheese, a cherry tomato, and a fresh basil leaf

And I've got my skewers over here that I've had soaking in water

because we're going to put these on the fire and we don't want them to burn. Now, this is easy to put together

I've just peeled my salami, and now I'm just going to cut it into pieces, into chunks

And that's going to be the first thing to go on my skewer

The next thing to go on is a piece or a nice chunk of smoked mozzarella

And then last, I'm going to take my little cherry tomato, wrap the basil around it

And just like that, we've got a kebab ready. How do the ribs look, son

They look perfect. Do they? They do. Well, they sure do smell good

Check those out. Oh, Bobby. Don't they look great? They look delicious

You're getting the skewers put together for us. Yes, how do you like the looks of this? I like them

Son, you might want to go ahead, while I'm putting the rest of these skewers together

slip our potato skins on there. Okay. And let them be melted

All right. And tell me again now where this recipe was inspired from

Jamie and I took a trip to St. Louis, and we went to a place called Volpe's

Big time Italian stuff. Oh, really? Yeah, we found prosciutto and all kinds of neat different things

But anyway, they showed this, and I thought that it was a great item. And we have a lot of fun with it because, you know, I like shish kebabs

You know, I told you I like to grill and stuff like that. This is when you got folks over that you want to impress

This looks like you've gone through a little trouble. Yes, I mean, the colors are beautiful

They are. And to top it off with that fresh basil leaf is just yummy

Makes a nice accent to the tomato. It does. Oh, goodness. I love the smell of basil

Just love it, love it, love it. You're going to like it even better when we put it on the grill

I'm going to go ahead and get these going. You know what, Bobby? I think those potatoes are going to work out so good on that sheet pan

You want to do the same here? Yeah, why don't we do the same here? Okay. Because all we really want to do is just heat them up

It's not as if it's got to be cooked. Yeah. And we don't want that mozzarella melting down in Michael's grill

So there we go. Just kind of turn them like that. And these are great, too, if we're having a party or something like that

You've got some people standing around outside. Maybe you're having some margaritas or a couple of beers or whatever

These are great finger foods. Yeah, and it's something fun that your guests can do

In fact, you can have them skewer their own. My friends love them

Let's come back over here and admire your ribs. Well, they look fabulous

I agree. Ooh, they're hot. They're perfect. They're hot. They're perfect. All right, I'm going to slip it

Oh, look at that meat. Just, ooh, ooh, ooh. Oh oh oh Look Now how you manage to get a bite before I did

Because it was slow. Oh, Bobby. Mm-hmm. It was so good. Mm-hmm. That's what I'm talking about

Dry rub. Mm-hmm. Cooked in an hour. Golly. Let's take a look, Bobby

Oh, yeah. You know what? And I'm going to slip these over

Cheese is beginning to melt on that one. Yeah, cheese is beginning to soften. Those are getting good

So we'll move those over. And bring our potatoes out. We're about to have us a plate here, it looks like, aren't we

I'm telling you what we are. With my ribs, I don't know about you, but when I do ribs, I always do some sort of a potato

I'll either do... Absolutely. Potato salad, baked potato. French fries or like a..

French fries, something. I'm going to put just... Do you like sour cream on yours, sir

Sure, Joe. You've been knowing me for 37 years. You know I like sour cream on my potato

All right, there we go. Oh. Little green onion. Well, first, let's show it off

Look how pretty it is. Looks beautiful. That's gorgeous. I'll put some tomatoes on that center one

Or, you know, too, what I would do with potatoes like this, chop up some jalapenos maybe and put them on that

Ooh, some jalapenos would be wonderful. Very, very good. You gonna try one

Yes, I am. Mmm. Mmm. Wow. You like that? It's hard to beat

Easy to make. Wow, cabal. Coming up, it's a buttery grilled pineapple pound cake, y'all

Hey, y'all, welcome back. It's barbecue with Bobby Day. Look at these appetizers

We put these on the grill for a few minutes just to kind of heat them up

Great time of day, Bobby. You dug in. Cheese is good. Oh, that is yummy

I told you. Very good. All those flavors are fabulous. Mmm. So, Bobby, how does grilled pound cake and pineapple sound to you

Unusual. Well, it is unusual, but you know, this is so easy

I've got a tablespoon of butter, a tablespoon of packed brown sugar

and about a third of a cup of pineapple juice that I drained off of our canned pineapples that I'm using

We're just going to stir those up. And then I'm going to just come around here, son

because I want to add a little cinnamon, an eighth of a teaspoon of cinnamon

a fourth of a teaspoon of vanilla extract, an eighth of a teaspoon of fresh nutmeg

Oh, well, I got the pound cake laid out here. You're going to brush it first? Okay

Yes, we're going to brush it. So all we're going to do, Bobby, is just take our concoction and brush our cake

You know, I'm very liberal with my brushing. I'm using a store-bought pound cake, or you can make a homemade pound cake

All right. Shoot you. Perfect. All right. Now, I'm just going to take our canned pineapple, Bobby, and I'm just going to drop it down in there

I didn't put this on too soon, did I? No, no, no, no. The pineapple separately from the..

I'm just going to stick this pineapple now on the grill. And this is going to be a wonderful dessert

Okay, Mama. Okay, a piece of cake. There we go. I'm going to give this one just a second more over the flame back there. Okay

Only thing that's missing is a cherry, isn't it? Well, a raspberry

Now, I'm just going to come in here, Bobby, and I'm going to top this with a little cream

Oh, a little? A few raspberries and a few nuts. Now, how good does this look, Bobby

Oh, that's beautiful. There you go, son. And here you go. Yes

Here's one more piece. Oh, I can't eat, too, son. here. Well, maybe I'll try

There you go. Did we just do the whole meal on the grill

We did the whole meal on the grill. And I had such a good time with you

Mmm. Mmm. God, that's awesome. If y'all ever get the hankering, do it

That's awesome. I'm glad you like it, son. And as always, We wish y'all best dishes and love from our kitchen to yours

Bye, y'all