Fried vs. BBQ

Hey, y'all. Welcome to Paula's Party

Today, y'all, we're having a Southern Family Cook-Off because the fried Southerners, that's me and my boys

we are taking on the barbecue Southerners. It's gonna be a Dean's Family Fry Fest

with a deep-fried lasagna and fried chocolate pound cake, y'all. Makes me want to slap my mama

And then we're gonna turn up the grill because we're gonna have some of the best southern barbecue

from ribs to spaghetti. Y'all, it's the first family of barbecue taking on the first family of fries

So y'all pick your sides. Fried, fried, ribs, fried. Barbecued or fried

Let's party! My sons, Jamie and Bobby, get out on the road with their show called Road Tasted

Well, these guys came home after a trip and said, Mama, we have found the first family of barbecue

And they're here with us today. The Neelys! You know what? I'll declare my family the first family of fried foods

But the Neelys say their family's barbecue is better. sounds like a challenge to me

So what I want y'all to do right now is I want to get the fried on one side of the room

and the barbecue lovers on the other side. Y'all swap. All right, now we're going to have as many fried

as we are at barbecue, I hope. You better sit your fanny down, boys

All right, is this fried? Barbecue! Y'all ready to fry? Well, if y'all know anything about me at all

you know I like fried food, and you know I'm the mother of two hot sons

Jamie Dean, come on up here, baby. Hey, y'all

I'm a proud member of the First Pride family. Isn't that something

I'm telling you, watch your knockout, son. Those blue eyes with that blue shirt

Oh, thanks, Mom. I just, Mama thinks she's so pretty. Y'all talk about pretty

I got a baby at the house that is, oh. And, Mama, I thought you were crazy

but that fried baby formula is perfect. I batter it up and deep fry it for just two or three minutes

put a nice crust on it. He loves it, doesn't he? I knew he would

He's four and a half months old, and he's 72 pounds, so we're real, real proud of him and excited

And his cholesterol is real good. It's about 300. It's about 300, so we're proud of him

Well, let's just start cooking. We're going to make deep fried lasagna

Put a little sauce right there, son. Y'all, this is simply my spaghetti sauce

and I've let it simmer for about an hour to let the flavors blend. Did you decide if the baby was going to call you

Grand Lady or Big Mama? Big Mama. Who told you about Big Mama

I told Jamie, if that baby calls me Big Mama, he is cut out of the wheel

And I told Mama, I've been embezzling for so long, I don't have to be in the wheel. My brother Bobby doesn't think that's funny at all

Look, I'm going to tell you all this. The secret to your lasagna when you're making one, put cream cheese in it

This is awesome. All right. Great. Now, Jamie's got four kind of cheeses here

He's got a cheddar, he's got a Swiss, he's got a Gruyere, and a mozzarella

So just alternate meat sauce, lasagna noodles, and cheese. And don't forget your ricotta cheese, Jamie, that we put an egg in to give it body

Are there recipes you have that you don't share the secret ingredient? No

No. I've been accused of telling it all. You know, there was one recipe, though, that my Aunt Peggy gave to me

She said, Paula, I finally got this recipe out of this woman

She said, now you can't tell anybody the recipe. So, to honor my Aunt Peggy's word, I have never shared that recipe

It's for fruit. It goes on fruit. So while I've made it for 100 years, I've never shared the recipe

Because I don't want to get my auntie in trouble. All right, so

Do a little bit more sauce and we'll top it with cheese. Yeah. And then we're going to bake this for about 20 minutes, right

We're going to bake this, then we're going to cheese it again and get it just right

We're going to pop it in the oven. And we're going to take a quick break, and when we come back, we're going to fry it up

Coming up, I have never done this. You can call me a lot of things

but you can't call me a lasagna fryer. And later, the family feud heats up

between the Neely's Barbecue and the Dean's Deep Fryer. Y'all out there, I want to tell you

that we're usually very united in this audience, but today we're divided

We got the fried lovers on this side of the room. And on this small pizza side of the room, we got the barbecue lovers

And they're being led today and egged on by the Neely family

I'm telling you, they're troublemakers. They're troublemakers. What are we gonna do, Johnny

We gonna bake this then we gonna cheese it again and get it just right We gonna pop it in the going to refrigerate it overnight And then I going to drop it in a deep fryer Well guess what Guess what son

Guess what? Look at here. Don't y'all wish it were this easy at home

And look. So let's get rid of this. I love it when the food fairies hang out with me

I just love it. I have a two-year-old little girl that is a picky diva eater

And I want to know from Jamie, what is something that you made, Paula

when he was a child that he ate every time and loved it? Vanna sausages

Yeah. This was, my brother and I would stay under Mama in the kitchen

I mean, she would get a pot started, and we'd be in there. and to get us out of her way

she would take white bread and butter and sugar and she would feed us those sandwiches

when we were children. And I want y'all to know, I have been overweight every day of my life

I'm surprised she didn't fry them. Gosh, that's a good idea. Yeah, look at her

The only thing that I really, that Mamas made that I didn't like was boiled okra

I don't like boiled okra. It's kind of slimy. I like it fried and dipped into honey mustard

But everything good is fried in honey mustard. I'll tell you another thing

that when she's old enough to get into the kitchen with you, children are much more prone to eat something

that they've participated in the creating of. So, you know, encourage them to come in there and say

we're going to make your supper. I want you to cook your supper. And just make sure it's green beans

And she'll eat them. All right. Now, this is nice and cold

We put this in the fridge. Got it real firm. This is a great dish to freeze if you want to make them ahead of time

and throw you some serving sizes in the freezer. Yeah, it gets better, you know, with refrigeration

because all those flavors marry together so well. So this is nice and stiff

So you're going to take that, son, and you're going to do what to it

Now, I've never done this. I have never done this. You can call me a lot of things, but you can't call me a lasagna fryer

Well, what we're going to do, we're going to put it in the flour. Yeah. We're going to give it a nice flour, Dustin

Yeah. And then we're going to put it in an egg wash. Yeah

And then we're going to coat it with these crackers. And then once we get all that flour, look, I'm going to put it right down in the fryer

Yeah. What about that? Oh. Let's do one more. You want two

Well, maybe three more. Like one for you, one for me. Well, help me out

One for... Look, even the barbecue people are raising their hands. I love it

Look at this, y'all. Wow. Wow. I started a diet yesterday

You did. And so today I'm going to eat fried lasagna. You see, I gained some weight when we got pregnant

You know, sympathy for my wife. She'd say, I'm hungry. I'd say, I'm hungry too

She'd say, I'm tired. I said, I'm tired too. So for nine months I ate and laid down

And she lost all her weight in one day, and I didn't

All right, y'all. I'm fixing to bring these out. I'm going to

Look at it. I can't hardly wait. I know what I see. I see you got your plate waiting

I'm going to let these drain just a second. Mm-hmm. Mm-hmm. We do a Mexican lasagna, too, that's really good

If y'all can find that recipe with tortillas and it's spicy, it is good. That's my favorite lasagna is the Mexican lasagna

It's so good. Really? It's been years since I made that, son. All right

Look a him. Look a him. Wow. That reminds me of Uncle George

He used to say him instead of here. He'd say, look a him

Look a him. Oh, look at the cheese. Oh. Sister, get yourself up here

Come on, sister. Come on. Look-a here. Look-a here. Hey, baby. Hey, baby

It's me and you try this. You want to? I want to. You know I want to

Mind your own business, Pat. This ain't about barbecue. Wait a minute, mama

Always the mama trying to slide in. I think it's going to be hot. Is it hot

I can take it. Mmm. Good, ain't it? There's more than one way to skin a cat, baby

Isn't that good? Mmm! That's all I have. That's all I have

We're gonna give the barbecuers a chance! Woo! Coming up, barbecue secrets from the best barbecue family in the South

And later, spaghetti like you've never had it before. Barbecue. Hey, y'all, welcome back

Welcome back. Welcome back. We got the fried over here. We got the barbecued over here

We got the Dean family over here. It's going to take time

Yeah. The show ain't that long. I ain't got that long. Nope

I'm learning. Y'all welcome the Neelys. Pat and Gina. They are, as I said, at the top of our party

they're the mirror image of the Dean family. Jamie and Bobby came home from Memphis, Tennessee

and said, Mama, we found them. Cooking barbecue in Memphis, Tennessee. Well, I couldn't get up there quick enough

I've had my time up here frying, but now it's the Neely's turn

That's right. I want y'all to show me your stuff. All right, Paula. Paula, we're going to wash your hands

We're going to get them good and clean. Get them good and clean. Wash your hands, Mama. Come on, Mama

Just in case you touch the meat. I brought both my mamas with me. I brought Mama and then I brought Mama We like to start at Neely with a good spare rib And we take it and what we do is we come right down and we pull this

We cut this rib tip off. You know that's a rib tip? That's like a barbecue neck bone

Yeah, y'all. That's exactly what it is. So we pull that off. Then we're going to trim it

We'll trim that skirt off. You know, Paula, Gina and I were high school sweethearts

my mother and her mother they went to high school together well salt that meat baby

and keep telling me I want to hear every minute of it

but I want some ribs too you got to listen to this Gina's going to make our dry rub

which is a paprika and she's going to mix all that in

and you know it's a barbecue season dry rub and we call it a dry rub

because we're going to actually rub it in the meat we're going to spin it and rub it

sister and I got that root thing in common hey girl listen listen

Y'all be nice. I don't mind, right? I want to finish telling your story

And so, and we had our 10-year class reunion. And when I tell you, honey, did we have a reunion

Hmm. What you talking about? Get over, ain't we, honey? Yeah. Let's flip it over

Because it's very important that you rub this dry rub all in here so I can get in and get seasoned, girl

And you just rub it all in. See that poem? And our seasoning is a..

I see it. Your seasoning's very, very simple. It is. We want it to marinate

It actually marinades. So what happens is in all of our stores, and even if you're grilling at home, you know you're going to grill

We would take this, and it would go into a tray, and it would go into the refrigerator for about 24 hours

Yeah, you marinate. So it's going to sit there for 24 hours

And then once we do that, it comes out looking like this

Yeah, after 24 hours, it's really soaked in the seasoning. And it's caramelized

If you noticed how dark it's got. And then we'll take it, honey. And we'll put it on the grill

Using an indirect heat. We'll lay it across there. 275 degrees. And the secret, I think the secret to y'all

Doesn't that smell good? Don't you smell that? Don't you smell that

Don't you smell that? Don't you smell that? None of that flour, none of that grease

Good night smoke. The hickory and the smoke. and the aroma coming up

I mean, it's just, it makes your party. You know, I think the real secret, though

Pat, to y'all's ribs, is you use a quality, premium rib. Absolutely

You don't use an old rib. You know, Paula, so you got to have something pretty to start with

Woo! You see it, Paula? Can you smell it? Oh, yeah, I smell it

Okay, Danny, that's enough of that technical stuff. Let's get down to the real nitty-gritty, because he'll go on all day with that technical thing, baby

Honey, let's work wet, Paula. And this is what you get when you get done with it. Woo-hoo

Woo-hoo. And this can be eaten either wet or dry. You get it dry

You do not get it wet. But I like it wet. Hmm

Because you are not my sister. You like it dry? We had them dry when we were in their Nashville store

And they are fabulous. You know that rib down there for me, Paula

Okay. And I'm going to just cut you off a couple of bones here. Pat, I have a question for you

I like to grill. I like to grill a lot at home, but ribs to me are one of those things that can be kind of intimidating

So I don't often throw a rack of ribs on my grill. But would you parboil them before you put them on the grill if you were doing them at home

I've never put ribs in water. Just the dry rub and straight onto the grill for four hours

Bobby, and your home grills will be more intense heat, so it may not take as long

depending on the size of a rib. You can use a much smaller rib

He's like the barbecue nerd. He's got the best ribs I've ever had

That's the guy to ask. And if you don't put sauce on your honey, he'll never see you. Eat, eat, eat

Y'all, this is good. It's delicious. It's delicious. It is slap delicious

Paula, don't do it, Paula. Don't do it, Paula. Don't do it

I can make it better. Don't do it. Don't you do it

I can make it better. No. Don't do it. Don't do it, Carla

Woo. Woo. Woo. No. Bring on the ribs. Bring on the ribs

More barbecue and more fried. We'll see you back here in a minute with the Nailey

Coming up, barbecue spaghetti. You hungry

I bet you always are. And later, fried chocolate pound cake. Audience has split

Stop! But the deans have proved we can fry... Look at that bone

Just about anything. Brought, brought, brought, brought, grill, grill, grill. Barbecue secrets from the best barbecue family in the South

Still to come, we're going to be firing up the grill with an outrageous family of barbecue pros

I can make it better! And still to come, y'all, it's going to be a stuffed potato cook-off

We've had a fun family feud going on here today, haven't we

We've had the Dean family over here with the fried team. We've had the Neely family over here with their wimpy barbecue group

We have really had a good time today

Now, we've all met Pat, haven't we? Pat Neely. Pat, why don't you bring them two big old brothers of yours up here

Tony and Mark, because... When I went to Neely's in Memphis

There was a dish that I had up there that was so good, y'all

Come on in, guys. Come on in. It was called barbecue spaghetti

I want you to get me some food to cooking. Well, I'm going to start with the sauce

All right. We start with a base of ketchup and water. That's the base of our sauce

Ketchup and water. And we do balance. Mark is over here chomping up. I don't know what he's doing

We just try to keep it busy. He gets in trouble a lot. I'm telling him what he's doing

Yeah, but you'll see the finished product. You'll see the finished product. He's chopping bell pepper and onions

That's right. He's chopping bell peppers and onions. That's the base. He's going to saute them in virgin olive oil

As opposed to virgin oil that's been around the block. Right, right

We don't like that. Okay. Let me just stop here. We were growing up as kids

We didn't have a lot. You know, father died when we were young. Listen, I know. I know So mother had to make all of everything She had to make it in bulk She had to make all of our stews You know we were all playing football so we come home we be starving And so she would just make a big pot of spaghetti and set it on the stove

And so when Patrick and I got ready to open, we were like, we've got to bring the spaghetti in, but we put a Twisted BBQ to it

All right, moving forward. So we've got our sugar, we've got our brown sugar. Don't look at him. Pay attention to me

We've got our sugar. We've got our brown sugar. I struggle with this. What Chester, Shia

Say it again. What Chestershire? Am I wrong? Oh, yeah. Say it for me

Worcestershire. Worcestershire. Worcestershire. Worcestershire. Worcestershire. All right, we're putting some black stuff in there

A little black pepper. Why don't you switch to soy? That's easier. That's easier to say, isn't it

Onion. All right, girl. Onion. Onion powder. Okay. Ground mustard. Okay. A little corn syrup

Syrup. You got to put sugar in there. We need balance, Paula. Absolutely. We need balance

You know, what I like about our sauce is it's really balanced. We've got vinegar

We've got sugars. But you cannot really tell what's what other than when you put it in your mouth and you

slosh it around. I love y'all's barbecue sauce. Do you like that? I love your barbecue sauce. I created that

Do you like that? Did you really? I create excellence. Pat told me he did it

No. No. And Paula, you can't get his head through the door most mornings

D, apple cider vinegar. Got to have apple cider vinegar. Now, we're going to cook this sauce

Are we hot, Paula? We ain't hot, baby, but I can get you hot in a second

Make it hot. Make me hot. I'm trying to turn you on, baby

I got you. You remember the old days when you had to blow it to get it going? No, I don't remember those days

I'm a young woman. All right, so we're going to put a little olive oil in here, just a little bit

Pour it in. What I want to try to do now is really, Paula, is get this saute really brown

Really brown. And really get it right where it's cooked and really done

And then we'll just pour this right on over in here. Did y'all cook in the kitchen a lot with your mama

She is five boys. She don't let nobody in the kitchen. You know what would happen, Paula

You can see they didn't miss too many meals. I can see that

We weren't missing snacks or nothing. We would come home and... Yeah, I don't want to hear about this story, but I always a poor family

You ain't buying that? You ain't buying it? All right, Paula, so we got our sauce

we got our sauteed, we got all this stuff working. Now, I just strained our pasta, rested really well

So you're mixing the pasta with the cooked pork. You know what we really do, Paula

I just take the damn bowl from it, and then I put something in there. There you go

Turn around. Just put that on stuff like that. There we go. And we let that simmer and we let that cook in

And you're going to need a certain amount of time to just let it really cook in

You want those flavors and everything to cook in. How long are you going to let it cook fast? We'll let it simmer for an hour, hour and a half

Okay. I'm going to turn that off, Pat. I don't want you to drink

Come on, Paul. When it comes to food, I'm not dropping in. What are we doing? What are we doing

Come on right here. We've got enough meat over there. All right, don't forget, y'all, that's my show

Let me in. My show. Come on, Paula. All right, let's do it

Put me some pasta in here. All right. So we're going to put this down, Paula

We're coming with our noodles. We're coming with our noodles. And you pour it in there for me, baby

and we're going to put sauce on it. Here, I'll help you, Pat. Come on, baby, help me. You're a sweet one

Dump it on. Dump it on there. There you go. Now we're talking. I bet mealtime at y'all's house growing up was more fun than you could shake a stick out

Oh, yeah. All the time. It was like horses eating sweet feet

Put that over here. Just spread it around, baby. Don't be scared

Oh, I ain't scared. Do the thing. I'm just hungry. Do the thing. You're hungry

I'm hungry. I bet you always hungry. Always. Always. Always. You know, Carla, he runs one of the stores in Memphis

and it has the highest food cost. Because I'm in the eating restaurant

I'm eating. Oh, no. Fresh cabbage. One, two, three, four. One, two, three, four

Three. This one. Now we're going to eat. Come on to Memphis, son

Come on to Memphis. Come on to Memphis. You know what? Come to Memphis

Y'all got some of the best food I've ever tasted. Barbecue spaghetti

There ain't no room on that side of the stove, y'all. I've been rooted out

But not for long. Y'all come right back. There's more mealies in the corner

Coming up, Bobby's gonna help me fry up a family dessert. And later, it's gonna be a stuffed potato cook-off

Oh, my goodness. Y'all are so great. Whoo! Well, y'all met half of my funky sons

My other son was talking to me earlier, and he said, Mama, you remember that chocolate pound cake you used to make

when we were the bag lady? And I said, Yeah, I remember

He said, You think you could fry it up? And I said, Yeah, I just believe I can, son

Bobby D! Come up here. Bella. How are you? Hey, everybody

Neely's Barbecue was one of my favorite stops on the road this summer

That's what you came home and told me. That was, Pat, that's some of the best food I've ever put in my mouth

So, I mean. Oh, my goodness. You know, Bobby, I know this embarrasses you, but I've got to say it

One of the top 50 most eligible bachelors in the country. By people, Micah King

All right. Jamie had so much fun with this. Of the two of us, I'd say I'm a little bit more reserved

I'm kind of on the shy side. And Jamie is not. And when that magazine came out

We go in and Jamie proceeds to buy every copy of this People magazine that they've got on the shelves

And parade around with it like it was a championship belt over his head

Everywhere we went, he would enter the room in front of me like this

The funny part is the young lady working at the bookstore when I purchased 15 of the sexiest bachelors in the country

She looked at my stack of magazines and looked at me and I went. All right

Bobby's fixing to make the cake that he probably had the most request for

when he was running his bag lady route. Absolutely. It's the bag lady's favorite chocolate cake

All right, so what we're going to do is we're going to take a variation of your pound cake

and we are going to batter it and deep fry it. And I've got your recipe here, all the ingredients for your recipe here

Three cups of flour, half a teaspoon of bacon powder, salt, cocoa, butter, vegetable shortening

eggs, sugar, buttermilk, vanilla extract. And we could make this cake. Yeah, we could

We could. I was going to make it. Well, we're not going to make it

We're not? Because you know what? I think that if you really want deep fried pound cake

you ain't going to make the cake. You're not? Uh-uh. You're just going to go get one

Because if you want it fried, you want it now. I think that was said like a true bachelor, y'all

You're just going to get you one. So, it's that simple. Okay

So, let's cut this sucker up. You know, I really do like Bobby to bake my cakes and throw them in the freezer

Oh, yeah. So, what we're going to do... Is it good? I couldn't wait for it to fry

Is there chocolate chips in it? Oh, and it's cold. Mm-hmm. Oh

Makes me want to slap my mama. Ha, ha, ha. Ha, ha, ha

Oh, my gosh. Golly, that's so good. I'm going to cut this into some little bite-sized squares

So into squares about like this. We've got some already cut up right here

Yep. Gosh, and we can give that to the audience. You can... Yay

Why don't you make a little girl real happy, Bobby? talking about this girl with the big ring on right here

on her left hand I'm talking about you make those women happy baby hey baby I don't know where he's at

I hope he ain't in the room little cake for you oh it's almost too big to get it in your mouth

she liked it

she liked it I knew she'd like it. She liked me too

I knew she'd like you. All right, now, Bobby, we're going to take our pieces of cake

Oh, they're having their own party out there. I think we might have lost control of the audience

I'm still enjoying it. Well, there's some more. All right

Now we're going to take our cake. I going to just dip it down into some beaten eggs that I added a tablespoon of water to And then I going to roll it in cornflakes that I have sweetened with a little sugar and some cinnamon

And that's good. Mm-hmm. That's good. Yes. So just like that. And this is not fattening at all

No, absolutely. Okay. Okay. Now, I've got some that have set up that I've already rolled in the eggs and the corn flakes

Oh, it really is so good. I know it's so good. All right. So how long is this going to fry

Just for a minute? Oh, just for a minute. It's going to be fabulous

Okay. Pat, can you believe this? Have you ever seen such a thing? Never seen it

Look at him. He's disgusting. His whole family is disgusting. That's all right

They're going to strut their stuff in a minute. I'm going to be honest with you now

If I don't like this, I'm going to tell you. Well, I want you to. But you asked for this, son, so you're getting it

I'm just going to pop them. We've got some powdered sugar. You want to put some powdered sugar on them

Oh, yeah. Sprinkle some powdered sugar on them. Let's see. They look great

Oh, really? You think you've got enough powdered sugar? I think you need a little more

You think so? Well, I can answer. I was kidding. I was kidding. Orgasmic

Don't talk about that when you're standing so close to me. I mean organism

Wow. Okay, so if you're putting all that right in the center

that means this is just one serving of... This is mine and yours

Oh, my God. And to make it healthy... Yum. This is, Jamie, does this look good to you

Come here, son. Come here, son. Yeah, come here and try this

All right. Come here. Chocolate pound cake fried. That's great

That's great. There's more coming up. We'll see y'all back in a few minutes

Really? Coming up, y'all, it's gonna be a stuffed potato cook-off. Barbecue or fried

Fried, fried, fried. Welcome back, y'all

Welcome back, y'all. It the family feud I hope it ain tackle football Because I looking at Big Man down there on the other end We got nothing for him We all running ain we Yeah

We got the fried lovers here today on this side. We got the barbers

That's all right. We can take them on. We can take them on. All right. When I went to the Neely's

I had a potato that was so good, y'all. It was like a twice-baked potato

and it was stuffed with barbecue. It was great, too. That was awesome

So Mama Neely has got her kids over there, and they're fixing to do their barbecue

Stuffed potato. But over here on the fried side, Mama's got her team

and we're going to make a fried version of your stuffed potato

So what do y'all say? Let's throw down and get started. Scoop out that potato, son

We've got cream cheese in here. We've got bacon. Oops. What else do you have

That's not just looking. But we can't tell them. I'm listening, Paula

I heard bacon. I heard Paula. Hey, hey, hey. Get out of here, Paula

You're starting with that grilled turkey. I got my own meat over here

Now, y'all, I've got two little thin pork chops, and I'm going to put them in here

Just going to beat out my pork chop because I want it, like, real thin

All right, so, boys, how are y'all doing? Doing great. What y'all doing over there

We're making some, Paula. So far, they've got grilled turkey, pulled pork, and then their famous barbecue rug

Hey, you know what my grandma always said? Too many cooks will fall apart

We might be in trouble. We might be in trouble. We might be. What you mean

It looks pretty good. All right, y'all. Over here, I'm going to take a little seasoning sauce, y'all

Come on, boys. Do it up good. Put your little butter in it. All right

You just get away from here, Pat. Pat, give her a little taste

That seasoning is good. Mmm! That tastes like that pork chop you got over there, sister

I have to admit, it's pretty good. It's pretty good, sister. But my pork chops are going in the deep fryer

We're not done. We want extra cheese. Put some sour cream on it. We've got our potatoes scooped out

We've got cream cheese in them. Bacon bits, Kobe Jack cheese. We've got a little seasoning, salty

Butter. Butter, little butter, little butter. You know what? I'm gonna heat up a little bit more butter

because I afraid y ain got enough butter Let see Why am I gonna heat that butter up Have you looked over there

We've got two types. One with pulled pork, one with the turkey

We added cheese, our barbecue sauce. We got butter. We got sour cream

We're loaded over here. We're loaded and ready. Oh, that's from the grill

Y'all don't take that off them. Not the price. Y'all look what we got

What we've done over here, this is basically our pimento cheese recipe without the mayonnaise

We've got Colby cheese, cream cheese, a little bit of butter, some seasoning, a little bit of sour cream

and we're going to twice bake these potatoes. And some fine pork chops

And a fried pork chop. What you gonna do with that chop, mama? Huh? You gonna stick it right in that potato

Oh, that looks good. Look-a-here, baby boy. Watch this. Now that's what Dean Family Frying is all about

It looks like it needs a little barbecue sauce on. Oh, honey, you just ain't gonna need no barbecue sauce

Wait, wait, wait. I ain't done yet. Oh. Come on, now. Wait

Wow. Ain't done yet, baby. Whoa. Butter. That's our butter. That's our butter

Have some sour greens. You know I got one problem? I got one problem

What's that, honey? Big old family over there. All right, guys

So what do y'all think I'm gonna take? Oh, my goodness. You like it's good? Good

I love it. Let me tell y'all something. I think the Neelys

and the Deans have done some fine work here today. Oh, we have. I think

we have brought together the perfect potatoes. The perfect, perfect potatoes. Really

Wait now, wait now. Do you know what I just did? I know exactly what you just did

I just declared the Neely's a winner because you have a barbecue and fried potato

You just get it. Until next time, y'all, I hope all your frying

and all your barbecuing is as much fun as ours has been today

We love you, and we'll see you next time