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hey darling how's your grill looking i'm ready me too i've i think i've got
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the last of everything we're gonna need well good i'm hungry today is all about grilling
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and if you hadn't met this big guy right here this is my husband captain michael groover he's
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our grill master today and uh tell us what you've got done i've got the grill ready i'm soaking some
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wood chips and getting ready to do the marinade great down here in savannah the weather
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just pulls you outside because 10 months out of the year we're comfortable to be out here grilling
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so when we built our house it was very very important that you had your smoke house wasn't
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it michael outdoor kitchen outdoor kitchen yes and we have the most fun out here with our family
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cause you know that's what it's all about y'all it's not so much about the food
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but the fact that we pull our family in here and we have quality time with each other so we've got
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some good things cooking today and while you take care of your chips and everything i'm gonna start
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mixing up the marinade for our pork how's that that sounds good michael and i like to cook all
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cuts of meat out here on our grill sometimes we're in the mood for one of those great big old fat
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boston butt with the blade bone running through it sometimes we like just cooking a big old chunk of
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boneless pork and today that's what we've chosen this will cook faster for us plus it'll slice very
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easily and i have to say that michael does all the outdoor cooking but right now i'm gonna help him
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by getting his piece of pork marinated for him and i'm gonna start with two tablespoons of vinegar
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a fourth of a cup of soy sauce three teaspoons of lemon juice one teaspoon of mustard
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that's i'm using like a dijon style mustard two to three cloves depends on how big they
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are a fresh garlic that's been minced two tablespoons of honey you can tell
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this is gonna be kind of a sweet marinade and i'm adding a half a teaspoon of celery seed
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and a fourth of a teaspoon of worcestershire sauce now i'm gonna add one cup of barbecue sauce
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and i'll use this to judge by and that should get it
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all right michael you want to get your wood chips in because i think it's time because
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i'm going to pour the marinade over this piece of pork i'm going to put it in a resealable bag
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just gonna drop him right down in there and then i'm just gonna pour the marinade over it
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all right you got your chips in yeah go ahead and put them in now yeah go ahead and put them
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in now because michael i've got another piece of meat marinated and ready for you i'm ahead
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of the game today if y'all have ever watched my show you know how i feel about rubbing my meat
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i love to rub my meat and massage all those seasonings in well this bag is great
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because i don't have to actually make contact with it but i'm getting that meat rubbing in
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now i'm gonna let this sit for about four hours before this one goes on the grill
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like i said i have one ready right here that's been marinating for
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four hours it smells heavenly smell that doesn't that smell good all right now i'm
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gonna just dump this michael and you can just slip this on the grill so y'all can see that
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this piece of meat has really soaked up all of those ingredients and it's ready for the grill
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all right you've got your grill at what temperature michael 300 to 325
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and you're gonna cook that for how long two hours that's a big old piece of meat isn't it sure is
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just the way i like it all right now you've got your wood chips down here
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and you soaked your chips in water so they'll smolder and not catch fire and now what kind
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of wood are you using today that's hickory wood i can't hardly wait i know it's gonna be wonderful
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hey y'all it's paula deen now if you enjoyed this blast from the past
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