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Full Episode Fridays: BBQ Inside? | 2 Recipes with a BBQ Pitmaster | Indoor BBQ Recipes
Sep 27, 2024
2 Recipes with a BBQ Pitmaster | Indoor BBQ Recipes - Steve Botkin joins Paula for some stovetop smoking as he makes a stovetop smoked chicken thighs recipe. Then he shares more BBQ recipes ideas, like his fabulous BBQ pork loin recipe! Positively Paula, Season 2, Episode 9.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
1:33 BBQ Chicken Thighs Recipe
7:38 BBQ Pork Loin Recipe
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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#pauladeen #positivelypaula
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0:20
- Well, hey, y'all.
0:22
You're in for a treat today on "Positively Paula."
0:25
I'm here with a sure-enough award-winning barbecue man,
0:30
and his name is Steve Botkin.
0:32
and he is gonna teach us how to do indoor barbecue.
0:37
That's right, you heard me.
0:39
So if you're living in New York or a big city,
0:41
and your kitchen is
0:43
not much bigger than a postage stamp,
0:45
well, Steve is gonna show us.
0:47
I think y'all are gonna love this,
0:49
so everybody, drumroll.
0:53
[laughter] Steve Botkin.
0:55
Steve and I met...
0:57
- Last year, in Huntington Beach.
0:58
- In Huntington Beach.
1:00
I was actually doing "Dancing with the Stars"...
1:02
- Yes, you were.
1:04
- And I took a night off to come to a book signing.
1:07
- Yes. - And you were there.
1:09
- Yes. - So that was my lucky night.
1:11
- That was my lucky night.
1:12
[laughter]
1:13
- So you live in California, right?
1:15
- Yeah, I live in Anaheim, California.
1:16
- You look like you should live in Texas.
1:18
- Oh, I love Texas, too.
1:20
That's where I learned barbecue, as a matter of fact.
1:21
- Abso--I mean, Texans can do it.
1:24
- Oh, yes. - Especially--that's what
1:25
got us to talking, uh, that night,
1:28
was I was talking about brisket.
1:30
- Yes.
1:31
- But that's not brisket. That's chicken.
1:33
- Right. We're gonna do chicken today.
1:34
I'm gonna show you how to take
1:36
a regular, ordinary chicken thigh
1:37
and turn it into a competition-style,
1:40
where it's nice and pretty and bite-through.
1:41
- Wonderful. - Yeah.
1:43
So what I'm gonna do--
1:44
this is just your regular, store-bought chicken,
1:46
that you can buy. - Uh-huh, uh-huh.
1:48
- And on a chicken thigh,
1:50
you'll find it has a latch. - A latch?
1:52
- Yeah. So it will actually-- it just stays there.
1:55
- Uh-huh. - Right?
1:56
When you take that bite-- the judges take the bite...
1:58
- Uh-huh. - This skin doesn't come off,
1:59
'cause it's latched on to the back.
2:01
- Yeah, yeah.
2:02
- So what I'm gonna do is show you how we trim it up,
2:06
and it's k--and barbecue competition
2:09
is very wasteful, but it looks pretty.
2:12
- Okay. - So what we're gonna do:
2:14
- Do a little trim, take this fat off.
2:16
- You're gonna cut that wonderful little fat off.
2:17
- Yes.
2:19
- Well, let's save all the oysters
2:20
to do something else with... - Okay. Ooh, that'd be nice.
2:22
- 'Cause that's the most succulent part
2:24
of the thigh.
2:25
- Yeah, it is, and...
2:27
on this chicken thigh,
2:28
we have a gristle and a knuckle.
2:30
I need to pop that off.
2:31
So these are just regular, ordinary garden shears.
2:34
Nothing special, but they do the job.
2:37
So I always go through
2:40
go at the end of the knuckle,
2:42
just pop it off,
2:44
with that little gristle...
2:45
- Yeah? See, that's my part I love, too.
2:48
- I know. - That gristle.
2:50
- And there we go. - But he's looking
2:52
nice and pretty. - Yeah.
2:55
So it--it'll all wind up being pretty and symmetrical.
2:58
- All right. And you're gonna leave all that on, too.
3:01
- Yeah. I'm gonna leave the skin on.
3:03
- That's a pretty piece of chicken.
3:05
- We--we went from that--
3:06
this'll roll over... - Uh-huh. Uh-huh.
3:09
- To that.
3:11
These two right here,
3:13
what you sh-- if you do with rubs,
3:16
is you peel the skin back...
3:18
- Uh-huh. That's great. - As you can see here--
3:20
- So you put it directly on the meat.
3:21
- Meat and the back of the skin and let it sit.
3:24
Let it get happy. Absorb all that...
3:27
flavors.
3:29
And I--I always let--
3:30
- And that's called a latch, that part of the skin?
3:33
- Yeah, the latch where it doesn't come off.
3:35
- How many competitions have you won over the years?
3:38
- Uh, grand champion, my first one,
3:41
and then, after that, I did a whole bunch of walks,
3:45
because I'm gonna tell you what--
3:46
- Walks. Whatcha mean? - You get a call.
3:48
You get to go up there, collect your reward.
3:49
- Oh. Oh, okay. - Yeah, so a lot of trophies,
3:54
but we--we just call them "walks."
3:57
- Okay. Okay, walks. - Which is neat.
3:58
So they--they either give you a ribbon or a trophy.
4:01
- Well, let me ask you this:
4:02
is there ever any money involved?
4:04
- Oh, yeah.
4:05
- Okay! Now we're cooking.
4:08
- Yeah. - I didn't know that.
4:09
I didn't know that it was actually monetary, uh,
4:13
wins involved.
4:14
- I think the most that I won was $1,000 in one contest,
4:18
which is nice, you know, for one day's work.
4:20
- That--that's nice,
4:21
because you're having more fun than...
4:23
- Yeah.
4:25
- You could ever have doing anything else.
4:26
- Exactly.
4:27
- Well, listen.
4:29
I preach all the time about cross-contamination, Steve,
4:31
so why don't we, uh-- why don't you go wash up
4:35
and we'll take a quick break and then we'll be right back.
4:40
I'm learning a lot today about barbecue.
4:42
[laughter]
4:45
So wash up. Soap's right there. - All righty.
4:49
I so hope y'all are enjoying the show.
4:51
And if you do.
4:53
Be sure to click like, subscribe and
4:56
notification bell so you'll never miss a video.
5:00
And we'll be right back after the break.
5:06
- Hey, y'all. Welcome back.
5:08
Uh, Steve washed his hands real good
5:10
and we bleached our cutting board,
5:13
so the exciting part--
5:16
Tell me about this little contraption right here.
5:19
- It's a stovetop smoker.
5:22
So you can bring barbecue-- instead of doing it outside,
5:24
bring it inside your house.
5:26
So what we're gonna do--
5:27
we're, uh, cooking chicken thighs,
5:28
and, in competition, I use fruit woods.
5:33
It complements the chicken. - Okay.
5:35
- So what we're gonna do-- we're using cherry and apple.
5:37
It's a tablespoon each of the cherry and apple.
5:40
- Okay. And you've already got them mixed together there?
5:42
- Yeah. So we're just gonna put it there in the bottom.
5:44
- They're little old tiny chips, y'all.
5:47
- Mm-hm. - Not like big pieces of wood,
5:49
which makes it very convenient.
5:51
You're not lugging in logs. - Yeah.
5:54
[laughter]
5:56
So the next thing we're gonna do--
5:58
we have our wood in there. - Uh-huh.
6:00
- This is a drip pan.
6:03
You just set that straight on top,
6:05
'cause I have our chicken in an aluminum pan.
6:08
- It's not too hot.
6:10
- No. It's been pre-cooked,
6:12
and we're just gonna set that right there.
6:14
- Okay, so you've cooked them almost done.
6:18
- Yeah. - Is that right?
6:19
That's what I'm understanding. - Right.
6:20
275, for 45 minutes.
6:23
- Okay. 275, a nice slow cook.
6:26
- Yeah. So I want to form the chicken skin in the oven
6:30
with the dry heat... - Uh-huh.
6:31
- And now we're gonna complement it
6:32
with the wood smoke,
6:33
and it'll actually soften up the skin.
6:35
- So let's go back to the very start,
6:37
when you started seasoning your chicken.
6:40
Is this what you used?
6:42
- Yes. This is what-- - So this is your product, too?
6:45
- Yes. - You've got seasonings
6:47
and barbecue sauce.
6:48
- I do. These are not in the market yet,
6:50
but this is what I use in competitions.
6:51
- Wow. Well, let's keep moving it on,
6:53
because, uh, I can't wait to taste this chicken.
6:57
So you gonna cover that with foil?
6:59
- Yeah, I'm just gonna cover it up...
7:01
- Okay.
7:02
- Because the lid will not slide over this.
7:03
- Uh-huh. - But the next best thing--
7:05
you can use this aluminum foil.
7:06
- Yes. - And the next thing you do--
7:08
we're gonna sit it right on the stove.
7:10
- Oh, we are? - Yeah. We're gonna smoke it.
7:12
- We're gonna cook this. All right.
7:13
- So what I'm gonna do--
7:14
I can open this up just a little,
7:16
and we'll see a little-- - Uh-huh.
7:17
A little steam come out?
7:19
- A little bit of smoke will-- once that starts going...
7:21
- Uh-huh, - And it's going.
7:23
Once I see the smoke,
7:24
let it smoke for about five, ten minutes,
7:27
and we'll cover it and let it finish.
7:29
- So while this is cooking, what else you got?
7:33
- We're gonna do-- - 'Cause I think you got
7:34
more up your sleeve... - [laughs] I do.
7:36
- Than a chicken thigh.
7:38
- We're gonna do pork loin.
7:39
- Pork...loin? - Loin, yes.
7:42
- I love a good pork loin. - I do, too.
7:45
And what--I've already trimmed these and seasoned it.
7:48
So what we're gonna do--
7:50
- Doesn't look like much to trim on it, Steve.
7:52
- Well, on the pork loin...
7:55
- The silver skin? - That silver skin's
7:56
a little tough to chew,
7:58
so we're just gonna trim that off.
7:59
I just wanted to show you. It doesn't take much.
8:01
Actually comes right off.
8:03
- Yeah, it doesn't have nearly as much
8:04
as, say, like a beef tenderloin.
8:06
- Yeah.
8:07
- Beef tenderloin has a lot of silver skin.
8:12
Yeah, that's a good knife you're using right there.
8:13
- Oh, this is so sharp.
8:16
- This is, um-- actually got more fat on it
8:20
than you normally see on a pork tenderloin.
8:22
You know it? Underneath? - Yeah.
8:24
Look at that. That is beautiful.
8:26
Fat is flavor.
8:27
- Fat is flavor, honey.
8:29
- So what we're gonna do with this one,
8:30
I--gonna still do the all-purpose.
8:32
- Okay.
8:34
- And just a light coat... - Mm-hm.
8:38
I love the little bit of sweet...
8:40
that you get in that seasoning.
8:42
- Out of that? - Yes.
8:43
- Oh, it's tasty.
8:44
It took me a long time to master rubs.
8:47
- It don't just happen, y'all.
8:49
- [laughs] No.
8:50
So we went from this-- we just seasoned it--
8:53
and what you want to do,
8:54
throw it in the fridge for four hours.
8:55
Let it get happy with all...
8:58
these rubs-- everything come in.
8:59
- Let it get married.
9:01
All right. So Steve, you've got 'em all done.
9:04
Uh, three of them is married well to your seasoning.
9:07
- Very well. - Uh...
9:09
So I want to make sure I taste one of those three.
9:11
[laughter]
9:12
- Okay. - I love your seasoning.
9:14
So we gonna pop that in the oven, y'all,
9:15
275, for...hour?
9:17
- About an hour,
9:18
and then we'll do a half-hour in the smoker.
9:20
- Okay. Sounds good. Y'all stick around,
9:23
'cause I have a feeling the vittles
9:25
are fixin' to get good,
9:27
and I want you to look over there.
9:29
Two of my four-legged children. - Oh, look at them.
9:31
- They know that meat's going on in this kitchen,
9:34
and they are just patiently waiting.
9:36
- Well, they're gonna-- they're gonna enjoy it.
9:38
- So you think you're gonna pass their test?
9:40
- Oh, yeah, definitely.
9:42
They'll come home with me. - They will.
9:44
- They'll follow me with the food.
9:45
[laughter]
9:46
- Well, then, I'd have to come, too.
9:47
- Okay.
9:49
As we say, come on down.
9:51
All right, so we're-- pop that in there.
9:52
- There you go.
9:53
We'll be back in just a minute, y'all.
9:59
I hope y'all are enjoying the show
10:01
and I want to hear from you.
10:02
Tell me what recipes or videos you'd like to see me
10:05
make by just leaving a short comment below.
10:09
Now, let's get back to the show, y'all.
10:13
- Hey, y'all. I'm glad you came back,
10:14
uh, to join us,
10:16
because I'm here with my friend Steve,
10:18
and he is showing us
10:20
how an indoor barbecue smoker works.
10:24
So... - This is, uh,
10:26
two tablespoons of wood-- - Of oak.
10:29
- Of wood oak. - You're using oak
10:31
because we're cooking beef next, right?
10:32
- Right.
10:34
- And can I tell you,
10:36
that these chicken thighs over here--
10:38
I stuck my nose down.
10:40
It--the smoke is even making the--
10:43
the skin turn brown, Steve.
10:45
- Mm-hm.
10:46
- I wish y'all were here to smell it.
10:48
That fruit wood-- it's got, uh,
10:52
the most beautiful fruity perfume coming from that,
10:55
but we're on to beef.
10:58
- Yes. - Where's the beef, Steve?
11:00
- There's the beef.
11:02
- Well, I have to say, honestly,
11:04
that this is a cut of meat
11:06
I have never purchased or cooked in my whole life.
11:09
Y'all, it's called a tri-tip,
11:12
and you've got a piece of sirloin here,
11:15
and you've got your beef dust
11:17
on everything but these two pieces.
11:20
- Right. - So, uh,
11:22
my stomach is growling.
11:24
If you want to get with the program...
11:26
- [laughs] I'm getting with the program.
11:27
We're just gonna lightly cover it.
11:28
- I'm in. Mm. Mm. - And...
11:32
- This is heavy garlic flavor, y'all.
11:34
This beef dust, whoa.
11:37
It brings the garlic to the house, doesn't it?
11:40
- Oh, yeah. With the salt and pepper,
11:42
oh, yeah, that's flavor town.
11:44
- And tell me about, uh, a tri-tip,
11:47
and why you like cooking those. Is it, uh--
11:51
It looks like it could be tender.
11:54
- Oh, yeah. - It looks like, to me,
11:56
this is the meat piece that comes off that sirloin.
12:01
- Yeah. Um, in California, it's a--
12:05
it looks like a horn,
12:07
and the reason why they call it "tri," three tips.
12:09
- Uh-huh. - You got two,
12:11
or each on one end, and one at the top.
12:14
- Mm-hm. - And it looks like a horn.
12:15
- Oh, okay. So this is shaped kinda like a boomerang?
12:18
- Yes. - Okay.
12:20
- And it's-- comes about that thick.
12:23
- Wow. - And then it actually
12:24
tapers down,
12:25
and what's really good about it--
12:27
if you cook at 135,
12:29
in the center of the thickest part,
12:31
you get a perfect medium to medium-rare...
12:34
- Really? - As it goes down,
12:37
it goes well. - Well.
12:38
- Yeah, so you can--
12:40
other people like well-done,
12:42
other ones, medium-rare. - Please everybody.
12:43
- Yes.
12:45
So the next thing-- we're just gonna
12:46
throw it on the rack,
12:50
and these will cook-- take about 20 minutes.
12:53
- Mm-hm.
12:55
- We're all ready for the smoker.
12:57
- Wow. Okay, so it's going right into that pan,
13:01
where we put, uh, a couple of minutes ago,
13:03
we put, like, two teasp-- tablespoons of the oak,
13:07
uh, flavoring on the bottom of that pan,
13:10
and it was starting to smoke a little bit.
13:13
As Steve says,
13:16
it's started giving off its perfume.
13:19
And I've, uh,
13:21
I've put some rice on to cook,
13:24
and our rice is ready,
13:26
and we got some red beans back here
13:30
that are cooking, and I bet that's hot.
13:35
Now...
13:37
Oh, yeah. Those are simmering.
13:41
Oh, those look good.
13:43
They'll cook these on New Year's Day for luck.
13:47
- Hm. I've never had those.
13:49
- Yeah, they're good.
13:53
Mm. Mm. - Oh, that looks so good.
13:57
- Yes.
13:59
So we got our rice, we got our red peas, y'all,
14:02
I see sausage,
14:04
I see tri-tip beef,
14:05
I see Steve and I see chicken thighs.
14:10
All I need to see now, baby,
14:12
is a plate and a fork.
14:14
- That's coming next.
14:16
- And maybe a little butter for my rice.
14:17
- Oh, I love butter.
14:18
[laughter]
14:19
- So y'all stay with us,
14:21
'cause we're gonna be putting a plate together
14:22
very, very soon.
14:24
- All right. Can't wait.
14:28
I so hope y'all are enjoying the show.
14:30
And if you do.
14:32
Be sure to click like, subscribe and
14:35
notification bell so you'll never miss a video.
14:39
And we'll be right back after the break.
14:44
- Steve has cooked up
14:46
pork tenderloin, sausage,
14:49
tri-tip beef steaks, a sirloin,
14:53
and then chicken thighs.
14:56
I'm gonna start by slicing us
14:58
a little of the pork tenderloin.
15:01
Oh my goodness, look at that.
15:05
I can't hardly wait to taste it.
15:08
Look at the juice coming out of it.
15:10
I mean, it's cooked perfectly.
15:13
I wish I had an award to give you.
15:17
Look at that.
15:19
Well, let's fix our plate.
15:21
Now, down here,
15:23
we eat our beans on top of our rice.
15:27
- Okay. We do the same. - So--
15:29
But you do it any way you want to.
15:31
- No, I do it the same way. - Okay.
15:33
Just a little bean up there.
15:35
And I love...
15:38
to put just a little butter...
15:40
- Oh, I love butter.
15:42
- On my rice, so you would like some
15:44
just, like, right there? - Oh, that's--that's beautiful.
15:46
[laughter]
15:48
- Okay.
15:49
- Do a little chicken thigh. - Oops.
15:52
He's so candied, he wanted to stick to me.
15:55
- [laughs]
15:56
A little ribeye, oh...
15:58
- Rib. - A rib tip, I'm sorry.
16:00
- A little sausage.
16:01
- Oh, sausage, yes.
16:03
- I just adore sausage. - Oh, look at that.
16:06
- All right, now, what are you missing, honey?
16:08
- Uh, sirloin.
16:10
- Oh, okay. You want a piece of sirloin, too?
16:12
- I'll take a little slice off of that.
16:14
- Okay. - A little slice of heaven.
16:16
- All right, so tell everybody exactly how you, uh...
16:23
- Well, we-- - You did this, Steve.
16:25
- The chicken thigh-- right at the end,
16:27
you never cook with barbecue sauce.
16:28
- Right, right. - See what I did? I sauced it,
16:31
threw it in the oven for ten minutes--
16:32
- 'Cause it'll--it'll burn it, won't it?
16:33
- Yes, it will. The tri-tip and the sirloin,
16:36
we seared 'em in the pan, at the end--
16:38
give it a nice sear.
16:39
- Just give it a little color. - Yeah. Oh, it--
16:41
- This is incredible.
16:43
- I can't wait to taste it.
16:44
- I am so glad you came to my book signing.
16:47
- I am so glad I did, too.
16:48
- Why don't you pass us a fork and a knife,
16:51
and I've put your original, uh, barbecue sauce in a bowl,
16:57
and I hope you don't mind.
16:58
I'm gonna just dip mine.
17:01
- That's what I do. - Look at that, y'all.
17:03
[gentle music]
17:06
♪ ♪
17:07
- Perfect dipping sauce, too. Is that good?
17:11
Oh, here we go. - That meat...
17:15
- Mm. - Is so good,
17:18
you would think that it's been cooked
17:19
over smoke outside. - Yeah.
17:22
It's complemented with the smoke.
17:24
- Mm.
17:25
But tell me-- like, I'm just digging in.
17:29
- Mm-hm. - But...
17:32
How would a judge approach this plate?
17:35
- Well, to start off with the chicken,
17:37
they're gonna take one bite.
17:39
That's it. One bite. - Just one?
17:41
- And then they're gonna judge it.
17:43
First, what they do-- - Mm, sausage.
17:45
- They're gonna judge it for appearance, right?
17:48
And then they take that one little bite,
17:50
like this. - Mm-hm.
17:52
Okay.
17:57
- Taste it...
17:58
- They pick it up with their hands.
17:59
- Mm-hm.
18:01
Oh, wow. - Mm.
18:04
And that's it, and then they judge it
18:05
on taste, tenderness...
18:07
♪ ♪
18:09
- [laughs]
18:12
Excuse me.
18:13
- Finger-licking good?
18:15
[laughs]
18:17
- It's out of this world. - Yeah.
18:19
So, sometimes, in a competition,
18:21
we'll have anywhere from 20 to 120 teams,
18:25
so that's a lot of food for judges.
18:27
- That's--that's a lot to eat.
18:28
- Yeah, but I'm also a certified Kansas City judge,
18:32
on top of that. - Are you?
18:33
- Yes. [laughs]
18:35
- So you get to turn the tables and judge them?
18:38
- I can do that.
18:40
I can sit there and judge the other pros,
18:43
which is kinda neat. - What does it take
18:44
to become a--a judge?
18:45
- You have to go through a class, certified--
18:47
- Oh, you do? - Yeah, that's certified by
18:49
the Kansas City Barbeque Society.
18:52
So I--you know, the whole thing is to get
18:53
both aspects... - Mm-hm.
18:55
- And to become a master judge,
18:57
- I notice that there are no, uh, pork ribs.
19:02
- Yeah. They're--
19:03
- You didn't cook pork ribs today.
19:04
- I wish I could've.
19:05
They'd--they would've been great too.
19:07
- Oh, I would love to taste your ribs.
19:09
- Yeah. Uh, one thing about ribs,
19:11
when you're cooking 'em, is--
19:13
fall off the bone, you hear that all the time,
19:16
that's overcooked.
19:18
- Mm-hm. I think so, too. - So...Yeah.
19:21
You're supposed to be able to take one bite,
19:22
and it stays on the bone... - Yes. Yes.
19:24
- And that's perfectly cooked.
19:26
- I'm with you. - Yeah.
19:29
I prefer it to stay on the bone.
19:30
- Yeah. There's a difference--
19:32
there's a window between five to seven minutes
19:35
between cooked perfectly and overcooked, so...
19:38
- How long would you cook ribs for 'em to be perfect?
19:42
- Uh, spare ribs, depending on the thickness,
19:46
is about three hours.
19:49
2 1/2 to 3 hours. - Over indirect heat.
19:53
- Yes. - And they work good
19:54
in this type of cooker as well?
19:56
- Yeah, I actually did, um,
19:58
baby backs in these. - You did?
20:00
- Yeah. Took me, uh, 2 1/2 hours.
20:03
I--so many people got mad at me,
20:05
at the house. - No.
20:06
- They wanted to sample it.
20:07
I said, "Sorry, they're all gone."
20:09
[laughter]
20:11
- Well, that is wonderful,
20:13
and I want you to tell everybody
20:15
how they can get in touch with you.
20:16
- Okay. - If they're interested
20:18
in... sauces. - In--in my sauces?
20:20
- And your seasonings. Yum.
20:22
- Right. All the information for my sauces--
20:24
I'm in Whole Foods, and it's-- - Are you?
20:27
- Yes, I am. I'm in 47 stores,
20:30
and--more information, go to desperadobbq.com
20:34
and there's everything about my sauces,
20:37
product, classes-- I teach classes as well.
20:40
- Thank y'all. We'll see you later.
20:41
Love and best dishes. Thank you, Steve.
20:43
- Oh, thank you, Paula.
20:45
- Mm.
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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