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Today the family's coming together to grill up a BBQ Bonanza!
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#pauladeen #fullepisodefriday
Barbecue Pork Roast - https://www.pauladeen.com/recipe/barbecue-pork-roast/
Mexican Cornbread - https://www.pauladeen.com/recipe/mexican-cornbread/
Show More Show Less View Video Transcript
0:01
Hey y'all. What a great day to be alive.
0:04
It's so beautiful out here. It's nice
0:06
and warm. And I'm going to be grilling
0:09
out on the water today along with my
0:12
family. Jamie and Bobby's going to be
0:13
here in a few minutes. And they're going
0:15
to help mama. And our menu today is
0:18
fabulous. I'm going to be making a pork
0:20
roast, baked beans, Mexican cornbread,
0:24
and donuts.
0:25
And guess what y'all? I got a surprise
0:27
for you. I got a co-griller over here
0:30
waiting for me that's going to be
0:32
helping me with all these wonderful
0:33
dishes. We're going to have a glorious
0:36
day at the grill.
1:12
Hey, darling.
1:13
Hey, folks.
1:14
How's your grill looking?
1:15
I'm ready.
1:16
Me, too. I've I think I've got the last
1:19
of everything we're going to need.
1:22
Well, good. I'm hungry.
1:23
Today is all about grilling. And if you
1:26
hadn't met this big guy right here, this
1:28
is my husband, Captain Michael Groover.
1:31
He's our grill master today. And uh tell
1:34
us what you've got done.
1:37
I've got the grill ready. I'm soaking
1:38
some uh wood chips and getting ready to
1:42
do the marinade.
1:43
Great. Down here in Savannah, the
1:46
weather just pulls you outside because
1:49
10 months out of the year, we're
1:51
comfortable to be out here grilling. So
1:54
when we built our house, it was very,
1:56
very important that you had your
1:59
smokehouse, wasn't it, Michael?
2:01
Outdoor kitchen.
2:02
Outdoor kitchen. Yes. And we have the
2:04
most fun out here with our family. Cuz
2:07
you know, that's what it's all about,
2:08
y'all. It's not so much about the food,
2:11
but the fact that we pull our family in
2:14
here and we have quality time with each
2:16
other. So, we've got some good things
2:19
cooking today. And while you take care
2:21
of your chips and everything, I'm going
2:24
to start mixing up the marinade for our
2:26
pork. How's that?
2:27
That sounds good.
2:28
Michael and I like to cook all cuts of
2:31
meat out here on our grill. Sometimes
2:33
we're in the mood for one of those great
2:35
big old fat Boston butt with the blade
2:38
bone running through it. Sometimes we
2:40
like just cooking a big old chunk of
2:43
boneless pork. And today, that's what
2:46
we've chosen. This will cook faster for
2:49
us. Plus, it'll slice very easily. And I
2:52
have to say that Michael does all the
2:54
outdoor cooking. But right now, I'm
2:57
gonna help him by getting his piece of
2:59
pork marinated for him. And I'm going to
3:02
start with 2 tablespoon of vinegar,
3:07
a4 of a cup of soy sauce,
3:10
3 teaspoon of lemon juice,
3:14
one teaspoon
3:16
of mustard,
3:19
and that's I'm using like a Dijon style
3:22
mustard. Two to three cloves, depends on
3:25
how big they are, of fresh garlic that's
3:28
been minced.
3:31
two tablespoons of honey. You can tell
3:34
this is going to be kind of a sweet
3:36
marinade. And I'm adding a half a
3:39
teaspoon of celery seed and a4 of a
3:42
teaspoon of worooster sauce. Now I'm
3:46
going to add one cup of barbecue sauce.
3:52
And I'll use this to judge by.
3:56
And that should get it.
4:00
All right, Michael, you want to get your
4:03
wood chips in because I think it's time
4:06
because I'm going to pour the marinade
4:09
over this piece of pork.
4:11
Mhm.
4:12
I'm going to put it in a realable bag.
4:17
Come here, me.
4:23
Just going to drop him right down in
4:25
there. And then I'm just going to pour
4:27
the marinade over it.
4:32
All right. You got your chips in?
4:34
Yeah. Go ahead and put them in now.
4:35
Yeah. Go ahead and put them in now
4:37
because Michael, I've got another piece
4:40
of meat marinated and ready for you. I'm
4:43
ahead of the game today. If y'all have
4:46
ever watched my show, you know how I
4:48
feel about rubbing my meat. I love to
4:51
rub my meat and massage all those
4:53
seasonings in. With this bag is great
4:57
because I don't have to actually make
4:59
contact with it. But I'm getting that
5:01
meat rubbing in. Now, I'm going to let
5:04
this sit for about 4 hours before this
5:06
one goes on the grill.
5:10
Like I said, I have one ready right here
5:13
that's been marinating for 4 hours. It
5:17
smells
5:19
heavenly. Smell that.
5:20
Great.
5:21
Doesn't that smell good? All right. Now,
5:23
I'm going to just dump this, Michael.
5:26
And you can just slip this on the grill.
5:30
So, y'all can see that this piece of
5:32
meat has really soaked up all of those
5:35
ingredients and it's ready for the
5:37
grill.
5:40
All right. You've got your grill at what
5:44
temperature, Michael? 300 to 325.
5:47
And you're going to cook that for how
5:48
long?
5:49
2 hours.
5:50
That's a big old piece of meat, isn't
5:52
it?
5:53
Sure is.
5:54
Just the way I like it.
5:57
All right. Now, you've got your wood
5:59
chips down here, and you soaked your
6:02
chips in water so they'll smolder and
6:04
not catch fire. And now, what kind of
6:06
wood are you using today?
6:08
That's hickory wood.
6:10
I can't hardly wait. I know it's going
6:12
to be wonderful.
6:13
I can't wait. And when we come back,
6:17
you and I've got a mess to clean up.
6:19
I know it.
6:20
You've got a mess to clean up. And since
6:22
you're so much slower than me, why don't
6:24
you jump on in?
6:24
I better get started.
6:25
Yes, you better get started. And when we
6:28
come back, I'm going to be making some
6:30
side dishes to go along with that
6:32
wonderful piece of pork. So, y'all won't
6:34
want to miss it.
6:37
[Music]
6:45
Hey y'all. Welcome back. If you've just
6:47
tuned in, I'm out here in our backyard
6:51
in Michael's smokehouse. And today is
6:54
all about grilling. And I'm cooking
6:57
everything that goes with our meat that
7:00
Michael's cooking. I'm cooking it all
7:02
outside today. So, it's a beautiful day
7:05
and we're just having the best time out
7:07
here. and I'm so glad that you could
7:09
join us. Now, I'm fixing to start on the
7:12
side dishes, and I'm going to make a
7:14
Mexican cornbread, believe it or not,
7:16
and we're going to cook it on Michael's
7:18
grill. And to make our cornbread, I'm
7:21
going to start with one cup of
7:23
allpurpose flour. Whoa,
7:27
that kind of popped, didn't it? And I'm
7:30
going to add one cup of plain cornmeal.
7:34
I'm going to add a4 of a cup of diced
7:37
jalapenos that have been seated. Now, if
7:40
you want to bring the heat up a little
7:42
bit stronger, you can chop it up and
7:45
leave the seeds right in it. I'm going
7:47
to be adding four teaspoon of baking
7:50
powder. And that's going to give it the
7:52
rise.
7:54
And I'm going to add two tablespoon of
7:56
sugar,
7:59
one egg,
8:02
1/3 of a cup of sour cream,
8:09
and
8:11
between a fourth and a/3 of oil. That's
8:15
going to make our cornbread real moist
8:17
and light. And the final ingredient
8:22
that's going in is one cup of milk.
8:25
And we're just going to mix this
8:27
together. And I'm going to cook this in
8:30
my cast iron biscuit maker. I think this
8:33
will just be perfect for the grill. You
8:36
can't hurt cast iron. And you'll want to
8:39
make sure that you spray it well because
8:42
otherwise it would really stick and
8:44
you'd have a hard time getting your
8:46
cornbread out. And now I'm just going to
8:49
divide this batter equally among these
8:53
seven little circles.
8:57
And these are going to be nice
8:59
individual
9:00
fat fluffy rounds of cornbread.
9:05
Okay, Michael, I've got the cornbread
9:08
ready. If you want to go ahead and put
9:10
it on your grill.
9:11
I sure will.
9:13
Thank you. Thank you.
9:15
How's the meat looking?
9:17
Delicious.
9:18
Good.
9:20
All right. Just that easy. We've got our
9:23
bread.
9:25
All right. Let's come down here and
9:27
let's talk about one of our favorite
9:29
things to serve at a barbecue and that's
9:33
baked beans. And I got a letter from
9:36
these two girls. I want to show you
9:38
their picture. This is Sue and this is
9:41
Gloria. and they always serve this baked
9:44
bean recipe that I'm fixing to share
9:46
with you. And they say it's the very
9:48
first thing to go on the table. So, I'm
9:51
going to sit y'all right here so you can
9:53
watch me put this recipe together and
9:55
make sure I'm doing it right. Now, we're
9:58
starting with four 16oz cans of pork and
10:03
beans.
10:04
We're going to add
10:06
a 16oz can of the fried onions. Now,
10:10
I've taken a fourth of those and put
10:13
them to the side and crushed them up.
10:16
I'm going to add the rest to the beans.
10:19
I'm going to add one cup of molasses.
10:24
Not a syrup, but a molasses. Look, it
10:27
almost kind of looks like motor oil,
10:29
doesn't it? Molasses is real, real dark.
10:32
All right. Now, to these ingredients,
10:34
we're going to add a cup of barbecue
10:37
sauce.
10:40
And that's going to give them a real
10:41
twang.
10:43
All right. Now, I'm going to add two
10:45
tablespoons of mustard. And then I'm
10:47
going to add, and this is really
10:49
different from anything I've ever done
10:51
to baked beans, and I really think it's
10:53
going to be good, girls. Uh, and that's
10:56
a 20 oz can of pineapple, crushed
10:59
pineapple that's been drained.
11:05
All right. It's going to have a very
11:07
unique flavor.
11:10
And this is going to give it a wonderful
11:13
texture. I'm just going to fold all
11:15
these ingredients together. Now,
11:17
normally when I make baked beans, the
11:20
most important ingredient in it is
11:22
onions, chopped onions, but because
11:25
they're using the fried onion rings, we
11:29
we don't need the onion. Let's see what
11:32
it tastes like just
11:36
straight up.
11:39
Oh, that's good, girls.
11:44
It's different. All right. Now, I'm just
11:47
going to put these in our dish. And I've
11:49
sprayed our dish so it won't make clean
11:52
up so terribly bad for me.
11:55
Michael, you're going to love these.
11:57
They look great.
11:58
Yeah, you're going to love them cuz
11:59
they're sweet. Now, before you can pop
12:02
this in the oven, Michael, I've got one
12:05
last thing to do to it. Remember those
12:07
onions that I reserved? Well, I've also
12:10
got five strips of bacon that has been
12:13
cooked, crisp, and crumbled, and I'm
12:16
going to just mix those together.
12:20
Let's see. I think I'm going to move
12:21
them to a bigger bowl. There we go.
12:23
That'll work better. All right. So, I've
12:27
got our bacon and our onions mixed
12:28
together. I'm just going to spread that
12:30
evenly on top of our baked beans or our
12:34
pork and beans. right now. We hadn't
12:36
baked them yet. All right, Michael, it's
12:38
all yours. I can't hardly wait.
12:44
Okay, Michael, we're going to let those
12:46
bake for about an hour at 350°
12:50
and we're going to stop for a minute so
12:51
Michael can go powder his nose.
12:55
I'm kidding you, Captain. No, we are
12:58
going to stop for a minute and when we
13:00
come back, I hear two boys are just
13:02
coming in. I can hear them talking. And
13:05
guess what?
13:07
What?
13:07
They are going to make us a dessert.
13:10
It's going to be a sweet hole in one.
13:14
Great.
13:17
[Music]
13:25
Hey y'all. I'm so glad that y'all came
13:27
back and joined us because the best is
13:29
yet to come. These guys are going to
13:32
show you how to make a wonderful
13:33
doughnut using a canned biscuit. So,
13:36
what you say? Let's get started.
13:38
Sure. Yeah. Every time I think of a
13:40
canned biscuit, it reminds me of when
13:41
you were ready set cook.
13:44
And there's a really funny story that
13:45
goes with that.
13:46
I was in competition against this
13:49
French chef named Ludvik.
13:51
This particular meal that we were
13:53
getting together, we lifted the dome.
13:56
Can I tell y'all, I almost cried with
13:59
relief when a a can of biscuits was
14:04
under that dome. And I looked over at
14:06
Ludovic. He was just a working on these
14:09
biscuits. He was opening those biscuits
14:12
now with a can opener. And I hollered at
14:16
him and said, "No, Lulu, stop. Stop."
14:20
And he just looked at me and just kept
14:22
going. Well, sure enough, those biscuits
14:24
exploded in his face.
14:27
Do I have to tell y'all who won that
14:28
one?
14:28
No, we know who wins, mama.
14:32
All right, guys. Y'all go ahead and cut
14:35
the holes from your donut.
14:37
So, just go in there. Now, while y'all
14:39
are doing that, I'm going to be making
14:40
the frosting for these. Now, I'm using a
14:43
cup of powdered sugar, and I'm going to
14:47
add like probably a capful,
14:50
maybe a four of a teaspoon of vanilla.
14:55
And then I'm going to add just a little
14:57
bit of milk. And remember now that you
15:00
want to add this milk very slowly
15:03
because you're going to want a thick
15:05
glaze to go on these. Now for the
15:07
chocolate, I'm going to use one cup of
15:10
powdered sugar, a4 of a cup of cocoa
15:14
powder, and then I'm going to add the
15:16
milk slowly to bring this one also to
15:20
just the right consistency. It's
15:22
perfect. Mhm. And that looks good. All
15:26
right, let me get us some paper towels
15:29
cuz you'll want to drain these
15:33
when you pull them out of the fryer.
15:37
Now, these are only going to take
15:40
a couple of minutes, y'all. You're going
15:42
to be amazed at how quickly these fry
15:46
up. The important thing when you're
15:48
cooking your donuts, y'all, is that
15:50
you'll want to flip them before they get
15:52
too too dark on one side because they'll
15:55
get heavy with grease and they won't
15:57
want to stay flipped over. So, make sure
16:00
you constantly kind of flip your donuts.
16:03
Now, I'm frying these or Jamie's frying
16:06
these in peanut oil. Now, you can use a
16:10
solid shortening, you could use a
16:12
vegetable shortening. I just am a big
16:14
big believer of peanut oil because it
16:17
has a higher resistance to burning uh
16:20
than like a vegetable oil or a solid
16:22
shortening, but you can use anything.
16:24
The the only thing that you'll want to
16:27
make sure of is that it's clean grease.
16:30
You wouldn't want to fry donuts in
16:32
grease that you'd fried your fish in.
16:34
So, just make sure it's clean grease.
16:36
That's a terrible pot.
16:37
I know it. I know it. All right, Bobby.
16:40
Let's start
16:41
glazing them while they're hot.
16:42
Yeah. Yeah. We got to get them while
16:44
they're hot, honey.
16:45
So, let's just stick them over there.
16:46
And you can kind of just pour, you know,
16:49
spoon that glaze around.
16:52
Hey, Bobby.
16:54
Where do you want it?
16:55
I want it in that glaze.
16:57
Then where you want it?
16:58
Then I want you to just kind of
17:00
It sure is hot and smells delicious.
17:02
I know.
17:04
Look at that. Is that beautiful or what?
17:08
It really is.
17:09
All right. So, you be doing that. I'm
17:12
going to be coming over here and dipping
17:14
them in chocolate,
17:15
Jamie. They're perfect.
17:17
Look at that.
17:20
Yum.
17:22
Ain't that wonderful?
17:23
It looks it.
17:24
All right. I'm going to start
17:26
sprinkling. Okay.
17:27
Okay.
17:28
What's your favorite?
17:29
Those.
17:30
Those. Yum.
17:33
You can use any kind of topping that you
17:36
want. You know what would be good on
17:37
these?
17:38
What's that?
17:39
some coconut.
17:41
Oh, that would be good.
17:42
Would that be delicious?
17:44
Be very good.
17:44
These look great.
17:45
I know they do. Why don't you start
17:47
picking them up and moving these to the
17:50
Mhm.
17:51
move these to our serving dish. And when
17:54
we come back, I want to share a tip with
17:56
y'all that's going to give corn a whole
17:59
new look. You're not going to want to
18:01
miss it.
18:04
[Music]
18:09
I just love this tip that I'm fixing to
18:11
share with y'all. Why? Because
18:15
it's using my favorite condiment,
18:17
mayonnaise.
18:19
And the second reason is because it
18:21
brings a whole new meaning to corn on
18:24
the cob. Now, watch this, y'all. I'm
18:26
going to take this piece of corn. Now
18:28
I'm going to take some mayonnaise on my
18:30
paintbrush and I'm just going to slather
18:34
that mayonnaise.
18:36
Y'all still with me? I'm going to just
18:39
slather this corn with mayonnaise. All
18:42
right, I've got it all slathered with
18:44
the mayonnaise. Now I'm going to just
18:46
dust it with Parmesan cheese.
18:51
And now I'm going to take just a little
18:52
chili powder and just sprinkle it. The
18:56
chili powder is going to give it a great
18:57
flavor. And now for a little salt, cuz
19:01
you can't eat corn without salt. And
19:04
then I'm going to pepper it a little
19:06
bit.
19:08
Now I'm going to roll it in tinfoil.
19:11
Going straight on the foil onto the
19:14
grill. We're going to cook this for
19:16
about 20 minutes at 350°, the same
19:20
temperature that we're cooking our pork
19:22
roast. And I've got one ready here. I've
19:25
just got to show you cuz I really,
19:27
really think you're going to like this.
19:29
Look at that piece of corn. Oo, the
19:32
Parmesan cheese.
19:37
And I've got a little
19:40
spray butter.
19:42
Look how delicious that looks.
19:49
You're not going to believe it. Corn on
19:50
the cob can get even better.
19:56
We have had more fun today out here in
19:59
the smokehouse. The weather's been just
20:01
perfect for us. We've cooked up a
20:04
marinated pork roast. That's so good.
20:06
And Sue and Gloria, thank you girls for
20:09
sharing that recipe with us. It's so
20:12
good. And I thought I had fixed baked
20:13
beans every which way, but there was to
20:16
do. Aren't they fabulous?
20:18
Those baked beans are they're wonderful.
20:20
Well, tell Sue and Gloria. Sue and
20:23
Gloria, your baked beans are quite
20:24
possibly the best I've ever had.
20:26
Why?
20:27
They're wonderful. They are. They're as
20:28
good as yours.
20:30
As good as Okay.
20:32
And Jamie and Bobby fried up donuts for
20:34
Michael for our pawpaw cuz he's got a
20:38
tremendous sweet tooth.
20:40
I can't wait.
20:40
Or is it teeth?
20:42
Teeth. Teeth.
20:44
And the Mexican cornbread. Yum. So, I
20:48
guess it's time for us to sign off. But
20:51
remember, we love you and we send you
20:53
best dishes and love from our kitchen to
20:57
yours.
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