Deen Family BBQ

Welcome to the fun house

Bobby and I are having a blast with our Dean family barbecue today

Starting with an easy after work barbecue chicken. Oh, Bobby. You like it

That is so good. And no barbecue is complete without the perfect sides

like Aunt Piggy's cucumber tomato and onion salad, a warm macaroni mozzarella salad with herbs

and moist and easy cornbread. Mmm, I believe it might be better than mine

And finally, we're keeping this meal fast, y'all, with a 10-minute blackberry cream pie

that can only be described in two words. Kick butt. All right, so we are doing the Dean barbecue

All barbecue. Well, let's move down now and start on our first salad

to go with our barbecue. All my life, I can remember Aunt Peggy doing this at every meal

When we would go over there occasionally on Sundays or just any time we ate together, Aunt Peggy would always do two things that I love from her

I love her Italian dressing. You know what I'm talking about? She makes the best. The best in the world

And I love her tomato and cucumber salads that she used to do with a little bit of onion

And listen, she does it every time. She and Paul, my cousin Paul, Peggy's youngest son, was just here for four or five days

And every meal that we ate, we've always got the onions and cucumbers

Even breakfast, right? Well, no, that's the only meal Aunt Peggy doesn't do this at

She said, Paula, do you know I make it every day of my life at home

I believe that. Yeah, she doesn't have a meal without it. I believe it. I said, well, maybe that's why you said dadgum pretty

Well, I sure remember them from every meal. Yes. And it's just dirt simple

Now, Bobby's over here cutting up a pane of cherry tomatoes. So I'm going to do about a half an onion, Bobby

And I'm using a Vidalia onion, y'all. Well, it's a great side, and it's a good way to get your vegetables

Well, you know, we've always got cucumbers. We've always got onions available, so

I remember picking them as a kid. Uh-huh. Out behind the toy house, didn't we go up there and get cucumbers

Yes, one year we had the most fabulous garden. I remember cucumbers and potatoes

and... Yeah, now I'm gonna come in with a little salt. A little fresh ground pepper

And Bobby's gonna peel and slice two large cucumbers. You want me to help you

Sonny Boy? Sure. Don't you love cucumbers? Now I'm gonna add a tablespoon of

olive oil, and apple cider vinegar while Bobby chops up the two tablespoons of parsley we need

Y'all, down south, we think the simple life is so good. This is just an example

Yeah. You know? Absolutely. Food doesn't have to be complicated. I've said it a thousand times

In fact, I need for it to not be complicated. Right. When you walk out your door, life is hard

That's right. When you walk back in your door from working, it should be easy, it should be simple, it should be humble

And you better not get no all on my new shirt, Bobby Dean

All right. Okay, Bobby, let's move on to your moist and easy cornbread, son

I know you know cornbread, so help me with this and make sure that this recipe's good

So if there's anything about it that you don't like. I know it's good, son. I know it is. All right, well, I'm going to start with your dry ingredients

I'm thinking you're going to get up your wet. I got the wet stuff. And you told me one cup of yellow cornmeal

That's right. Okay. And I've got a cup and a half of buttermilk here to start. Okay

You know, buttermilk just makes all the difference in the world, y'all, in cornbreads

And you said three-fourths a cup of all-purpose flour, right? That's right

And I'm adding two eggs. There we go. And I'm adding six tablespoons of melted butter

Bobby, I love the way this recipe sounds, sonny boy. Who don't love a good cornbread

Yeah. All right, now, you said a tablespoon of sugar, which is really good

All right, and I'm going to put just a little bit of salt. All right, it comes in handy

You don't have towels anywhere in your kitchen. Well, isn't that funny? You use mine any time you want to, okay

Okay, that's what I'm going to do. But to eat this along with a meal, I love the tablespoon of sugar

And I got two more things to add to that. One and a half teaspoons of baking powder

Yeah, because this is going to make it rise up fluffy, y'all. And because we're using buttermilk, you're going to need some soda

And then a half teaspoon of baking soda. Yes. We're going to combine these two together

Okay. You ready? I ready There you go son this looks wonderful I love good cornbread I like it too

And I like, you know, I like to do different things with cornbread. I like to sometimes do it with jalapenos in it. Yes, I do, too

Like Mexican style. All right, now, you got your square pan up there. I think you're going to just spray it

Okay, there you go. I know you've always done yours in cast iron

I do. You know, I always put a little shortening or peanut oil or vegetable oil in my skillet and put it in the oven and get it real hot

So when I pour it in, it makes that real crust, you know

Already starts cooking right when you put it in. Yes. Well, today we're going to do it in a casserole dish. Yes

And I like that. And I just sprayed it with a little pan coat. I ain't saying, I'm just saying

Like I said, I'm just saying. Well, I asked for it and I'm getting it. And this looks yummy

That looks great. I'm gonna cook it at 425 for 25 minutes. So I'm gonna go ahead and pop it in the oven

Okey-doke. Coming up, this is gonna be so good and so sweet and so sticky, y'all

Then, you can't have a barbecue, y'all, without a pasta salad. That pasta's warm, y'all

Is it melted cheese? Yes. And later, a dessert that's such a snap is worth celebrating

Yay! Hey, y'all, welcome back. Bobby and I are now making easy after work barbecue chicken

Is it all right if I just season it up, son? Sure, of course it is. We're doing a little bit of grilling, and this is a barbecue chicken

It's an easy barbecue chicken, so what we're going to do is we're going to... All right, son, if you would salt it, because I don't want to stick my fingers back in the salt well

I got it. Because I've got chicken on it, so I'm going to... season our chicken with a little bit of salt and pepper

and throw it on a hot grill. And then we're going to make a really good, simple barbecue sauce for it

Oh, that sounds great. You know, everybody loves barbecue chicken, don't they

Well, everybody below the Mason-Dixon line does. I know that. I know we grew up eating it

Son, before we start, I think I'm going to give our grill a spray

All right. There we go. All right. All right, put that chicken on

Got it. Honey bunny. You got it. Now, we have just used a regular three-pound chicken that's cut up, and naturally, we have washed it

There you go. All right. Yum, yum. Oh, and look at your plate

Aw. Look at that. How perfect that worked out. Look what we have

He's the lucky one. Yeah, he is the lucky one. He's still got feathers

All right, so we're going to grill that for a few minutes. We'll keep an eye on it while we make our sauce

Okay. So, I'm going to trust you to be watching that chicken, all right? Okie doke. I am. I am soaking a lot of this

And you're already on top of it. I am so on top of this chicken. All right

I love barbecue sauce. Yeah, y'all says it's a little different. Everybody makes it a little bit differently

Well, you just tell me what to do, son. Oh, Lord, that's where we have trouble

Me telling you what to do. All right, I see some onion. So start out with dicing that onion, if you will

Okie doke. All right, and how much do you need? A couple of tablespoons. Now I'm going to eyeball three quarters of a cup of ketchup

Okay. That's about right. A couple of tablespoons of Dijon mustard. Okay

Okey-doke. Two tablespoons of perminced onion. Three tablespoons of white vinegar. Okay

A fourth of a cup plus two tablespoons of brown sugar, right? That's exactly right

A little bit of hot sauce. Okay. How much, son? Well, I would say as much as you'd like, but a quarter to one teaspoon

I like two tablespoons better. Okay. A quarter to one teaspoon. The hot sauce, it depends on how hot you want it, y'all

All right, a little salt. Mm-hmm. A little pepper. Mm-hmm. The zest of two limes

Oh, gosh. Because a little lime zest don't hurt anything. You need about a teaspoon and a half of lime juice

Mm-hmm. I'm going to just put in, like, most of the half

There you go. What do you do with the green onions, son? I'm going to dice them up

Okay, and put them in the sauce. I am. Here you go. This is going to be a really chunky barbecue sauce

Barbecue sauce can vary down in the south. I'm just going to spray this chicken

Yeah, depending on which state you go in, it's all different. Absolutely. Some people, you know, nothing but a mustard base

Some a vinegar. Some a sweet red. Right. It depends on what you grow up with, I think

And I like my barbecue sauce. It does. Ketchup base, for sure. But you know what, son

I like all different kinds. I enjoy from state to state. I can appreciate all different kinds. Yes

But what I like is what I grew up in. Yes. All right, I'm going to flip the chicken

Bobby, this chicken's looking good, son. Mm-hmm. Look at that nice brown chicken

Mm-hmm. I like it. I do, too. I like it. I like it

I love it What do you think Very good Oh Bobby You like it

That is so good. Very good, isn't it? I mean, it's really sweet. Mm-hmm

Which is the way barbecue sauce should be to me. Yeah, yeah. But the lime, the lime just kicks it

I like that. That's good. We ready to start brushing it? Let's roll, honey

You want to do the honor, son? Sure I do. Paint that chicken

Paint it. Oh, my gosh. Looks so good. Now, see how easy that is

We can all do barbecue chicken at the house. Yeah. And you can do it inside

And you can even do it inside. Took the words right out of my mouth. Oh, I like that, son

All right, now I'm going to start flipping it so you can do the other side

Chicken's smelling good, too. I mean, it's smelling good. Mm-hmm. She's got an ample amount of sauce, so

And, Bobby, make sure you get every speck, son. Look at that. And some more right there

All right. And some more right there. All right, all right, all right

This is going to be so good and so sweet and so sticky, y'all

We've got a great meal coming together. We got cornbread. Ooh, yeah, the cornbread will be ready

Mm-hmm. Oh, my goodness. We love us some cornbread down here in the south

So y'all don't go anywhere. Bobby and I are in the kitchen grilling. Easy barbecue chicken

Grilling, grilling. Coming up, what's a barbecue without a macaroni salad? And we've got one that's the easiest

The simplest things are always the best. And then it's time to dig into this barbecue

No, you say it. No, you don't. And later, dessert that's truly easy as pie

I love it, Bobby. Welcome back, y'all. We're just pulling together this Dean family barbecue

Shake, shake, shake. Now Bobby's draining two cups of macaroni that he's cooked up

All right. Ready to make a really nice warm mozzarella and macaroni salad

Oh, my gosh. I love warm pasta salads. I need for you to handle the wet ingredients

We're going to need two tablespoons of olive oil. Okay. And then we're going to need two teaspoons of this red wine vinegar

Okay. I'm just eyeballing this, y'all. I am going to grate up a cup of mozzarella

and I'm going to need for you to do the juice from this lemon. So I'm going to cut this for you

I want all that juice in there. The juice of the whole lemon. That's right. Okey-doke

Well, let me, while that macaroni is still warm, I want to go ahead and get this cheese on there so I can melt

This is going to be nice, nice. Really, really good. I got some fresh parsley and basil here

Okay, here, let me help you. Yeah. Toss that cheese in there, if you will, and let's try to get it to melt with the macaroni

I'm going to use a half cup of fresh basil chopped and then a tablespoon of fresh parsley

Ooh, the basil, Bobby, just smells divine. Yeah, it's going to be good in there

All right, so yeah, that pasta's warm, y'all. Is it melting the cheese

Yes. Look, look at that big piece of mozzarella. Mm-hmm. Love it

Is it good? Mm-hmm. You know, this is one of Jack's favorite meals almost every night

I'm jealous of him every time I go eat with him because he always has pasta with butter on it

And it looks so much better than whatever I'm having. I know it

I can eat pasta every day. I was over there the other night and Brooke had mixed him up a quick pasta with broccoli and, oh gosh, a little ham

And it looks so good. And I kept pinching off his plate and I said, listen, I'm going to have to go before I snatch the kid's fork from his mouth

And I think that's all they feed that kid is pasta and fruit

He loves it. That's what he loves. All right, I'm chopped and ready to go

Okay, well, toss it on in, son, because that mozzarella is... Mm, it's going to be good

All right, we can add our wet, I think, and toss that in. Okay, okay. All right, a little salt and pepper

Yeah. And that probably gets that, doesn't it? It does, that's it

I'm just going to rip some fresh basil up in it. That looks really, really good

I have some nice fat chunks. The simplest things are always the best

You like it? So good. Did you salt and pepper it? Perfectly

Okay. It's delicious. All right. Well, come on down, son. Because we have pulled our meal together

Mm-hmm. Well, here's my plate. All right. Well, here's your napkin. Okay

All right, sonny boy. Throw it over your shoulder. All right, son, if you would cut our cornbread

Let's do it. All right, I'm going to put you some nice pasta mozzarella salad

Perfect. That's some good-looking cornbread right there, buddy. Bobby, I think that's better cornbread than I usually make

You think so? Yes, I mean, it looks fabulous. Which piece of chicken would you like

I love dark meat. I will let you choose it Okay Derek All right Alright I am gonna saddle up Mm-hmm

Oh, yes, butter for the cornbread. Can you see what I'm going for first? Please butter mine, too. Okie doke, you want yours just like mine, right

Well, I only want a half a stick of butter. Look at that cornbread, y'all

Ooh, that barbecue chicken is so good. Oh, Bobby. You like it

Mmm, I believe it might be better than mine. That really makes me happy

Oh Bobby. Did you try the chicken? Mmm, it's delicious. That barbecue sauce is very, very good. Mmm-hmm

And it kinda got charred. Mmm-hmm. On the grill. Mmm-hmm. Mmm. I believe that is better than yours

Well thank you son. Well you're welcome. One more time. Golly, that's great

This is my kind of meal. It just brings me back because when we were, you know, growing up in Albany

it was not unusual for us to have barbecue chicken. Definitely Aunt Peggy's, you know, cucumber and tomato salad

Only thing different is that warm pasta salad, which I really like. And the lemon juice, Bobby, in the pasta salad

You like it? Mm-hmm. Look at that chicken, y'all. Good to me

Now you say it, now you don't. Mama, I got a great dessert for you

We bill it as a 10-minute blackberry pie. I don't believe it takes 10 minutes. I think it takes two

And I'll show you whenever we come back. Coming up, Bobby and I are whipping up a pie

It's going to have you licking your lips in minutes. Oh, so good

I can't believe we got more. No, right, I'm so full. But got to save room for dessert

And I want to show you this anyhow because I haven't done this with you. This is a really easy 10-minute blackberry pie

And, you know, growing up in Albany, Georgia, we had always had fresh blackberries

Wow, blackberries everywhere you turn. You had to watch the rattlesnakes, but they were easy to find

But I've got about 10 ounces of fresh blackberries here. And you could use, you know, frozen if you wanted to

And I'm going to hold a couple out to garnish the top of it. I was going to say, I believe that's more than 10 ounces

Hold a couple of them out. And this is cheating a little bit, but it don't hurt

All right, now, do I need to time you? Not yet, because I'm talking. Three teaspoons of this blackberry jam

Well, yeah, I suppose we would be to the timing part. Three teaspoons of the blackberry jam

Why don't you do one more for good measure? One more. That one would be for me

Okay. How about two for you? Okay, yay! All right, so time me

This is a 10-minute blackberry pie, but I'm thinking I can do it in two. Okay

And listen, you've got your crust up here. Right. And this is just graham crackers and butter, and we baked it off for a few minutes so it'd stick together

Or you can just use a store-bought pie crust. Great. All right

Now just mash that together to get some good consistency with it. This would take you 10 minutes if you did, you know, things fresh

If you cheat, it's two minutes. All right, so I'm just going to frost it with our whipped topping

There you go. It looks beautiful. It does look beautiful, Bobby. And I'm just going to pile

And I said whipped topping. This is fresh sweetened whipped cream, y'all

Oh, I love it, Bobby. Oh, it's beautiful. Great dessert for the summertime

It's great for anything. Mm. Mm-mm-mm-mm-mm-mm-mm. It's great for right now. Sure are

That is super simple, Bobby. I have to say I have never made a blackberry pie like this

All right, now this first piece. Oh. Wait now, let me fix it

Are we not going to eat it? Yeah, that first piece, you know, always comes out kind of iffy

Nothing iffy about that. Can you miss that big? Y'all with me

Easy. My goodness, Bobby. Easy 10-minute blackberry pie. All right, baby. There's your fork

There's your pie. Here's my fork. Mm-hmm. Here's my pie. Mm-hmm. Bobby, this is beautiful

Mm. So good. Is it good? So good. Oh. So good. Bobby

Love you. You know what? We had such a great meal. Y'all, the cornbread is better than mine or his great-grandmother's

Ain't Peggy's salad's delicious? The pasta salad, like, kicked butt. And this is out of this world, son

All right. Thank you for loving me. Thank you for coming into the kitchen today with my friends and I

I love you. We've had a great time. And Bobby and I always, always send y'all loving best dishes from our kitchen to yours

That's right. Until next time, y'all, eat the pie first. Thanks, Mama