Fire It Up

Boy, howdy, do I feel sassy today or what

I'm going to start with my mouth-watering, savory chicken and grilled potatoes

And then the first family of barbecue, the Neely family, is going to show me the secret behind their grilled pork chops and collard greens

And how about a sweet dessert sandwich fresh off the grill? So fire it up, y'all, and get ready

because today it's all about grilling. Do you have days where your hair

you could just pull it out, it won't work for you? Well, look what I got, girls

I got me like a dead squirrel in the mail this morning. And I am loving it

I am feeling mighty, mighty feisty today. So let's get started. I'm going to start by grilling chicken inside

You know, if we have some picky eaters come in, I can fix them right up with chicken

So I'm gonna start with a half a cup of lemon juice

Lemon juice is gonna really make that chicken kick. Kicking chicken, that sounds good, doesn't it

A half a cup of white vinegar, a half a cup of corn oil

All right, so we're gonna let this come to a bowl, and then I'm gonna throw in one and a half tablespoons of dry mustard

All right, there's one, and that's about a half. I'm gonna throw in a little dash of cayenne pepper

just enough to give it just a wee little bite. Now let's turn this on, and I'm gonna bring this to a bowl

and let it cook for a little bit. And like I said, the tartness of that lemon and that vinegar

is going to be so good as it cooks into our chicken

One tablespoon of salt and about a fourth of a teaspoon of fresh ground black pepper

We're not going to need a whole lot because, remember, we just put in that cayenne

and that's got all of our ingredients. I'm just gonna let this come to a bowl

and this is what we're gonna swab down our chicken with. All right, now I've got my grills hot

so all we have to do is run down here in the refrigerator, get out our chicken

and I've already washed it. It's nice and clean. Now, you know, we've got so many nice seasonings in our sauce

but I think I'm still going to just toss it with a little salt

Just a wee little bit. And let's go ahead and put it on our grill

I've sprayed this grill so they won't stick. You know, we just love chicken around our house

I knew I loved it. Just didn't know how much I loved it

All right, I'm going to come down here a second and give my hands a wash

When you're working with poultry, really wash your hands good in between

So we've got our chicken on. Now, we've got to have a nice starch

to go along with our chicken, don't we? Well, in this pot, I have cooked some potatoes

I've used just a regular Idaho potato, and I have cut them into three-quarter of an inch slices

and I cooked these for six minutes, just for six minutes, because we're gonna finish cooking them on the grill

So we're just gonna drain our potatoes. Get those out of our way

Boy, Heidi, that chicken is sizzling right along. isn't it? All right, so let's bring our potatoes over here. And let me move my cup here, y'all

Kari, my niece, picked these up for me, and I said, this is just about how fancy we get on the

weekends around our house. Okay. So, let's see. I think I'm gonna get my house seasoning

my paintbrush, and some melted butter. And I'm just gonna take our

potato pieces, and you can see, they're not all the way cooked

We're gonna finish them on our grill. And I've sprayed this grill also, y'all

so they won't stick. So we're just gonna place those on the hot grill

But this is just a nice little change, y'all, from potato salad or just a baked potato All right so I just going to take my paintbrush y paint those with that butter

You know, sometimes it just gets so hot down here in Savannah

and the bugs get so bad that sometimes I just find it easier

to do my outdoor cooking indoors. All right, a little house seasoning

My house seasoning is nothing but a cup of salt, a fourth of a cup of black pepper

and a fourth of a cup of garlic powder. And we'll let those grill and brown

Then we'll flip those over, and we'll do the same thing on the other side

Okay, so I'm gonna take out a different brush now because I don't want to use the same brush

on my chicken that I used on my potatoes. So let's come on over here and just start dousing our chicken with sauce

All right. So we got this meal well underway. Coming up, some friends are going to stop by to show me some of the best grilled pork chops and collard greens in the South

Hey, y'all. Welcome back. I took our chicken and our potatoes off the grill

and we're just getting started here, y'all, with our indoor-outdoor cooking. And I promised you I wanted to introduce you

to some of my dear friends, Pat and Gina Neely. Y'all, come on in and meet everybody

Thank you, Paula. Do I love these folks or what, y'all? It's so good to see you

Oh, my precious little Pat. Thanks for inviting us back. Wow. This is Pat, and this is Gina

Y'all, I met them actually through Jamie and Bobby. They came home and they said

Mama, we have met the best barbecue family in the South. All right, well, y'all want to taste my chicken

You know I did. Well, come on over here and get y'all a bite. Oh, it looks so good

It looks delicious. I just can't wait. All right, y'all, dig in. Mmm, delicious

It's good. Mmm, isn't it good? It's delicious. So, what are y'all making for us today, Pat

We're gonna do a dry seasoning. The Neely's dry seasoning. We're gonna do a wet seasoning

which is Neely's barbecue sauce. And we're gonna combine those together, Paula

and we're gonna make a fabulous barbecue pork chop. Wonderful. It's gonna go great with those potatoes

Wonderful. All right. Paula, first thing we're gonna do is our dry rub

Uh-huh. Gina's gonna help me. So, the ingredients for the dry rub

is one cup of paprika. One cup. One cup. Okay. Pour it in here

And then we're going to put in... And a half tablespoons of sugar

Okay. And then a half a teaspoon full of onion powder. Mm-hmm

Okay. Pour that in there. And then you blend it all together

Now, this is your dry rub, right? Now, what do y'all do with that? This is sort of like our house seasoning

Mm-hmm. Like your Paula seasoning. We got a neatly seasoning. Mm-hmm. We sprinkle this on all of our meats, fish, you know, chicken. Really

Vegetables, anything just to add a little kick to it. Wow, uh-huh. It's a great seasoning, great grill seasoning

We're going to do something real special with it on the pork chops. Honey, you got me. I'm a pork chop lover

You and me both. So get on down there and get started, honey. Yes, ma'am

You know, Paula, I always do like Mama. I do like Mama tells me

I try to stay out of trouble, and it's worked for 15 years

Okay, Paula, we have two cups of ketchup. Mm-hmm. That's the base

Mm-hmm. I take my brown sugar. Mm-hmm. And I need six tablespoons of brown sugar

I like that brown sugar. And, you know, don't make me lose my concentration

I'm going to do five of the white. Mm-hmm. Down south, most recipes

they're going to have a lot of this sweet. We like it sweet. Okay. We like it sweet down here, too

Now, one and a half teaspoons paprika. Then we have ground mustard

Wow. I just love ground mustard. I noticed that you were using ground mustard. Mm-hmm

It just has such a great flavor. teaspoon and a half. Uh-huh. That's a great start

So I got a teaspoon and a half of black pepper. Mm-hmm. I love the black pepper in barbecue sauce

It really does. Makes a great barbecue sauce. Teaspoon and a half of onion powder

And I just kind of mix that in. Mm-hmm. It gives me a good little mixture

Okay? Mm-hmm. So now I'm ready. I come with two cups of ketchup. Okay

And a spatula here. You need some help or you got it? Come on, sweetie. Help Daddy out. You know Daddy would like Mama to be down here working with it

So I got my ketchup. And honey, if you just finish putting that in there

So we got the ketchup. We got two cups of ketchup. That means it would be one cup of water

Thank you, sweetie. And then we got a half a cup of apple cider vinegar. And then we'll go ahead and put our spices in

And then we stir it and we bring that to a bowl. And once we bring it to a bowl

we let it simmer for about an hour, hour and a half. Let that barbecue sauce cook But we going to tone it down a little bit with this lemon I just normally say take a half a lemon Wakes up the flavor A little lemon juice okay We got a full teaspoon of corn syrup

And we're just your sauce. And so while that's cooking, we've got our dry rub

Yeah. Paula, honey, it is ready to do some indoor barbecuing. I'm going to season these pork chops with this seasoning

Well, my chicken and potatoes is out in this world, I tell you. I know, it is unbelievable

Okay. So typically what we like to do is season the chops and then marinate them and let them sit for eight hours

When you do that, it just, Paul, it makes all the difference in the world the next day

See, I'm the worker. That's the talker. How many times he gonna season them verbally

Can we get some work done over here? You know, it's the same way in my house, Gina

Girl, I know what these men are. We get in the kitchen and Michael bosses me around

In the first place and at the table, right? Yeah. Yeah. I said, I don't tell you how to park them ships

Don't come in here telling me how to cook my pork chops. All right, girl. Get them straight, Paula

Place them in this bag. Maybe I need to find something to keep me busy. You can go over there and get that sauce

We got it, but we got some already cooked because that's going to take a little hour or so

So then we just lay it here. Let me taste your sauce. You like that, Paula

Isn't it good? Now, we're putting the barbecue sauce in here. We're going to marinate

We're going to marinate on these chips. Stick them in the cooler. That is delicious, Gina

Isn't it gorgeous? Listen to me, girl. So these go in the cooler for eight hours

Okay. If you can. Let me... I'll put those in the cooler. I like it, sister. We appreciate it, girl

I'm full now. So while y'all are washing your hands, I'll get out the other pork chops

that y'all have had marinading. We want to spray this grill just to... Okay

Just so it doesn't stick. All right. then now if we were cooking outside

I would probably go more to an indirect heat. Yeah. But based on

we're indoors in your grill that's an even temperature and so we don't really have to

worry about them. Wow. Those look good Pat. Delicious. Coming up, Miss Gina

says she makes the best collard greens ever. And then later, a dessert sandwich

Hey, y'all. I'm in here in the kitchen with my friends Pat and Gina Neely

They have a great restaurant in Memphis, Tennessee. These folks really know

how to barbecue, y'all. So is it time for us to taste that

I believe so, Paula. And you know what? They've turned out marvelous

They look wonderful. They look great. I can see that y'all's dry rub, you know, really got into it

Good giving them a drink. It did. And they didn't, and you see how they cooked

And so we're going to taste these. My goodness, look at those, y'all

Wow. How good do those look? Just right. Just right. Miss Gina

There you go, honey. Thank you, darling. And Paula, here's yours. One for Paula

I just love these chops. Oh, Pat. Aren't they great? Yes. Oh, my goodness

That sweet salt. Kind of gets your man at the grill. There you go

Mm-mm-mm-mm. Okay, now, ladies, y'all preparing some great collard greens. I'm gonna leave y'all alone

I love you both. We love you, too. All righty, see you soon. Bye, darling

All right, Miss Gina. So you tell me where you learned to cook your collard greens

Well, I tell you. Growing up in the South, when I moved out to California, there was no family, and I wanted some collard greens

So I was like, oh, my God, I miss home cooking so bad. So I called my grandmother and I said

can you please tell me how to make collard greens? So I'm gonna share a little secret with your sister

Because it is so important that you have the proper seasoning for collard greens

Absolutely, yes. I have always used ham hocks. Me, too. So for five bundles, you would need

at least three smoked ham hocks. Mm-hmm. I put those on first, like you see here

Mm-hmm. Now, see how they're kind of cooking and getting tender and breaking up

But the trick to this is you don't let them cook too long by themselves in a separate pot

Yeah. You take your big pot that you're going to put your greens in. Okay. And you pour it in here

Here, let me take the tongs. Marvelous, team. Marvelous. I got your back

I got your back. Now, some people cook it with the stem on it. I don't. Really

Yes. Really do. No, the stems are not good. No, they're not

You're taking the veins out of them a little differently than I do

Now, Grandma taught me to take that collard... Okay. ...and turn it shiny side in. Uh-huh

And I kind of just press it a little bit. And then you just take it, and you pull

And it releases... that stem. Oh, yeah. I like that. Just like that

I'll have to remember that little trick. That's a great idea. So tell us what else we gonna do to your greens Let get us one cup of sugar Pour that in there in that nice boiling water Okay A half a cup of salt Of salt Yes a half a cup

Trust me, it's okay. This is not how I make collard greens, Gina

Well, that's okay. You know what? It is okay. Yeah. It is okay

We're gonna learn new ways. There's many, many ways to do things. Now, I use three tablespoons of crushed red pepper

Three tablespoons? I like a little kick. You may not. So now, this is the sneaky part

You just take a little bit at a time. Now, one thing we do need to tell everybody, Gina

that when you start out with your collards, it looks like a truckload

I know. But once they hit that water, y'all, they are gonna shrink

All right. Okay, there you go. So once you get them all in there, the next thing you do is just put the lid on them

turn them down low to simmer. Okay. I let them cook for at least 2 1⁄2 to 3 hours

We don't have 2 1⁄2 hours, y'all, for Gina's greens to cook

but we do have another pot. Whoo! Let's do it. We got a pot that's ready, honey

Grab your plates and the forks, and let's show everybody what your collard greens look like

Oh, my God. They look fabulous. Let's see what they taste like

Okay. Oh, they smell. That's that crushed pepper. Out of this world. Yes

Well, I want to get in there and get me some. Get your chippy, sir. Yeah, I want to get some of that

Don't burn yourself. There we go. And then get your little bit. Mmm

To collard greens. To collard greens and to Gina. Thank you. I told you

I told you. Gina. Are they too hot for you? Those are hot

You think so? Yes, but they're delicious. Well, listen, I need a little something to cool me down

So when we come back, how would y'all like a dessert cooked on the grill

to cool us down? Mm-mm. I'm going to finish up today's menu

by preparing a grilled dessert sandwich with French bread hazelnut sauce, some marshmallows and bananas

All right, to put our sandwich together, we're going to take the big marshmallow

and we're going to slice it in two. That way, it has a better chance of melting

Now, I've got that wonderful hazelnut spread, and I'm going to take a little bit of it

Now, the secret here, we'll want to be careful that we don't put too much of this sauce on our bread

and make a big mess. So on to one slice of bread go my marshmallows

All right, now we're going to come over here, and we're going to take our bananas

We're going to cut them long ways, just like that. I'm going to transfer this over to my other piece of bread

Now we're going to put our sandwich together, and we're going to take our butter

and we're going to butter this just like we would if we were making a grilled cheese sandwich

So to the other side, more butter. and into our skillet. So I'm going to take our other one

Into our grill pan that goes, and it's not going to take long at all

What we really want to do is just kind of melt those marshmallows

but by flipping it, it's got our marshmallows down closest to the grill

so that'll work out real, real good. So I'm just going to take these out

so we're going to turn that pan off because it's gotten nice and smoky hot

All right, now I'm going to come over here and I'm just going to cut our dessert sandwiches

just like that. What? Can we get this over before we get over here, sweetie

I thought y'all were gone over here. I'm not going to leave without getting no dessert. I'm putting together a fabulous dessert sandwich

Smells delicious. But Mama's not done yet. Let's do something. Okay. So a little powdered sugar

Don't do it. A little whipping cream. Chocolate. Oh. A little chocolate sauce

One thing that you must always remember. What's that, Paula? When you're eating something that's good and rich

you always serve it with a vegetable. Well, let me bite into this

Get y'all some. Get you some. Get you some, girl. Oh, my goodness

Oh, gosh, I had a good time with y'all. Y'all can't stay away so long, dadgummit

And until next time, y'all, you know I always send you loving best dishes

from my kitchen to yours. See y'all next time. Bye. Give me some of that, kids

Wow. You like it? Oh, my God. I really do. Shoot, yeah, baby

You know, it's almost like a French toast. Yeah. That's what it reminds you of

I like the banana