Up next in 10
4 Southern Barbecue Recipes - Paula's making drunk chicken on the grill, a bacon baked beans recipe, and more Southern BBQ recipes. Paula's Home Cooking, Season 1, Episode 2.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
2:52 Beer Chicken Recipe: https://www.pauladeen.com/recipe/beer-in-the-rear-chicken/
5:05 Southern Baked Beans Recipe: https://www.pauladeen.com/recipe/southern-baked-beans-recipe/
7:36 Bacon-Wrapped Corn on the Cob Recipe: https://www.pauladeen.com/recipe/bacon-wrapped-corn-on-the-cob/
12:17 Warm Potato Salad Recipe: https://www.pauladeen.com/recipe/the-ladys-warm-potato-salad-recipe/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:01
- Hi, I'm Paula Deen.
0:02
And I want you to join me in my kitchen today
0:04
as I find the perfect barbecue
0:07
for my juicy flavor-filled drunk chicken.
0:10
That's right, beer-smoked, rosemary-flavored drunk chicken.
0:15
My daddy's absolute favorite.
0:17
And then I'm gonna show you how to turn your corn
0:20
into a feast for your friends,
0:22
as well as the easiest warm potato salad I know
0:25
and the tastiest.
0:26
But today's topper is the bacon-filled baked beans
0:30
I always put on my buffet.
0:32
And then we're gonna hit the road
0:34
with my two wheel buddies for a wind in the hair wild ride.
0:38
It's a sizzling succulent celebration
0:40
of all that's good in outdoor eating.
0:43
So come on in.
0:45
I started cooking when I was 18 years old as a new bride.
0:49
I'm very lucky
0:50
because I came from a family of wonderful Southern cooks.
0:53
And at 42 years old
0:55
I was faced with having to support myself and my two sons
0:58
so I turned to my first love which is cooking.
1:00
And so I started cooking for a living.
1:04
I think food is such a big part of family
1:06
and I hope that y'all can watch me
1:09
and learn to have fun with yours
1:10
while building wonderful memories
1:13
around the food that you're preparing.
1:16
You know, one of my favorite things to do
1:18
in the whole wide world
1:20
is to hop on the back of my boyfriend
1:22
Michaels Harley and take off on the roads with him.
1:25
And we're gonna do just that today.
1:28
I've got about 20 motorcycle buddies coming over.
1:30
We gonna have a great, quick and simple barbecue
1:34
and then imona hit the roads with them.
1:36
But before I can do all that,
1:38
I've got to go to the hardware store
1:40
and find the perfect barrel grill
1:42
like my daddy taught me to cook chickens on.
1:45
So we gonna go to town.
1:50
Hi Mike.
1:51
- Hi Paula.
1:51
- How are you?
1:52
- Fine, how are you?
1:53
- I need some help with the grill today.
1:54
- Walk right this way
1:55
let me help you with it. - Okay then.
1:57
Around here?
1:58
- Right let's go this way.
2:00
- Mike, I need the closest thing
2:02
to what my daddy used to cook on
2:04
which was like a barrel split in two
2:07
- Mmh.
2:08
- Cook the best chickens
2:09
and that's what I'm cooking for him.
2:11
So can you fix me up here?
2:12
- This is probably designed for your motorcycle buddies
2:14
- This one right here?
2:15
- This is a charcoal grill
2:16
which can also be used with hardwood
2:18
designed for large parties.
2:19
It's not what you'd use to cook two hamburgers for yourself
2:21
but you can put a leg of lamb on here,
2:23
you can cook 30 hamburgers
2:25
you can cook whatever you want on this grill.
2:27
- Oh we going to drunk chicken
2:28
we will get a bunch of chickens and get them drunk (laughs)
2:31
Well all these drunk chickens will fit right in this grill.
2:33
- Good.
2:35
This is very expensive?
2:36
- No, they're about $125, they're not very expensive at all.
2:39
That's not bad
2:39
if you take care of it it'll last a few years.
2:41
- They last a few years
2:43
if you keep it out of weather in the winter time
2:44
it lasts a few years absolutely.
2:45
- Sounds great.
2:46
- Okay.
2:47
- Thank you so much.
2:48
- You are welcome, thank you.
2:51
I've got the perfect grill,
2:53
I've got my fat boy rule shirt on.
2:56
All I have to do now is get this bird good and drunk
2:59
and we're gonna be ready to eat.
3:01
And this is such a fun recipe.
3:04
All you start with is about a three pound bird
3:07
cleaned and washed and we're gonna season him up real good.
3:11
And I'm using again my house seasoning
3:14
which is nothing but salt, pepper, and garlic powder
3:17
and we're not gonna be afraid of really rub him down good.
3:22
And then I'm gonna use a good seasoning salt
3:26
on top of the house seasoning.
3:28
One of the nicest things you can do for your meat
3:31
is to rub it rub those seasonings into his skin.
3:36
And we’re gonna open him up and put a little bit inside.
3:39
Today’s dish is called Drunk Chicken.
3:41
We’re gonna pop a beer. Any kind of beer that you like
3:45
We’re gonna pour a little off.
3:51
Just enough so it won’t start spewing over
3:53
when we put him on the grill.
3:56
And you know,
3:57
this is such a fun recipe because
3:59
you can do whatever you want with it.
4:01
Today I think I'm gonna take a sprig of rosemary
4:04
'cause I love rosemary in poultry.
4:07
So I'm just gonna stick a couple
4:08
of twigs of rosemary in our beer.
4:10
And we're just gonna sit this bird on top of that beer can
4:16
just like that.
4:18
Now, if you don't feel good about using beer
4:20
if you're feeding children
4:22
and you wanna tame it down a little bit
4:24
you can switch this around and use a Cola.
4:28
The Cola will make it sweet
4:29
give it a whole different flavor.
4:31
Or you could even use Apple juice.
4:33
That would be a wonderful flavor for you.
4:36
So play with this bird and come up with your own ways
4:40
and your own flavors to doing
4:42
he's ready for the grill.
4:44
When we come back
4:45
we're gonna be doing some Southern baked beans
4:47
for my roadie buddies.
4:49
I so hope y'all are enjoying the show.
4:52
And if you do.
4:54
Be sure to click like, subscribe and
4:57
notification bell so you'll never miss a video.
5:01
And we'll be right back after the break.
5:08
I have got my barbecue going out there and you know
5:11
a barbecue is just not a barbecue
5:13
without good-oh Southern baked beans.
5:15
So I'm getting these mixed up
5:17
and this is such a simple, easy dish.
5:19
You know, I really love cooking without formulas.
5:22
A recipe should be actually a starting point for you
5:25
and then you do your thing to it and make it your own.
5:29
But today I'm gonna start with just a canned pork and bean.
5:32
I'm gonna toss in some sweet chopped onions,
5:36
some brown sugar, some ketchup,
5:43
a little squirt a maple syrup,
5:47
a squirt of mustard
5:50
and another squirt of mustard.
5:52
I'm gonna take a lemon and cut in two
5:55
I can't tell you what this lemon does to the baked beans
5:58
it just gives it a nice little bite.
6:02
Down Southwest girls
6:03
all have a little different way of making our beans.
6:08
So this is one of those dishes
6:10
that's really just your own personal preference
6:14
and this one happens to be mine
6:15
and lots of times for color I'll chop up a bell pepper
6:19
and add in there along with the onions
6:21
and that's very good it gives it a nice little kick.
6:24
We're just gonna give those a quick stir.
6:26
And speaking of Harley hogs,
6:29
I'm gonna add a little bit of one of my favorite hogs,
6:33
a little bacon
6:35
and do this rather than trying to cut it with a knife
6:38
just take your kitchen scissors and just snip him off.
6:42
Some of your baked beans may contain pork
6:46
some may not, some may already be sweetened.
6:49
So if you grab a can of baked beans at the grocery store
6:54
don't add any more sugar to 'em
6:56
because they've already been sweetened
6:57
but these are just plain-oh, straight up pork and beans.
7:02
I'm gonna just slip this pan
7:04
into a preheated 350 degree oven
7:07
and we gonna cook that for about 45 minutes.
7:09
(guitar music)
7:13
Now these beans are done
7:15
and I wanna show you what they look like.
7:17
A nice, hot, juicy pot of baked beans.
7:20
You can see the bacon is kinda shrunk up on us
7:23
and all the seasoning from that is gone into our beans
7:27
and they look like they're just gonna be perfect, yum.
7:33
Yum!
7:35
And what I wanna show you next.
7:37
I came up with one at the restaurant
7:39
when I was doing all the cooking
7:40
I got so bored with my side dishes
7:43
and I said, surely there's a twist
7:45
that I can give to this corn.
7:47
Well, I found a way and it really, really is good.
7:51
You start with fresh corn
7:53
we're gonna take just a regular piece of bacon,
7:56
you know bacon grease and corn goes together.
7:59
We're just gonna spiral this piece of bacon
8:02
around this piece of corn, just like that, so simple.
8:08
And then we're gonna put his husk back up around him
8:11
and then we're gonna take ordinary twine
8:14
and we're gonna 'em back together
8:16
because we don't want our piece of bacon
8:18
coming off onto our grill.
8:20
I remember in high school
8:22
I had a teacher that had never married
8:25
so I guess you could classify her as an old maid.
8:28
And you know, I thought she never really quite liked me
8:32
until my daddy had all of us cheerleaders over
8:38
for one of his barbecues.
8:40
After that night, Ms. Plant was so sweet to me.
8:45
Not only did she fall in love with my daddy
8:47
she fell in love with his chicken.
8:49
So my daddy sure helped my last year of high school
8:53
go a lot smoother.
8:55
I've got my chickens ready and I've got my corn
8:58
and I've got our new barrel grill out here
9:01
that's waiting on us.
9:02
And before I put the chickens on
9:04
I wanna talk to you just a minute about charcoal.
9:07
Now on this particular dish,
9:10
this how I like for my coals to be
9:14
I've separated 'em, I've got half down here
9:17
and half on the other end.
9:19
And then I'm gonna sit my chickens in the middle
9:21
so they won't burn.
9:22
Now if I was cooking steak or pork or something like that
9:25
I would have all my coals together and kind of spread out.
9:28
But like I said, for these drunk little birds
9:32
this is how I like to cook 'em.
9:34
Now this is kind of tedious.
9:36
So be very careful
9:37
when you go to put your little man on the grill,
9:40
you wanna make sure that that beer can is centered
9:45
in between the grates
9:46
because if you're off a little bit he's gonna tumble over.
9:51
So be very, very careful that he's centered just like that.
9:59
Look how he's sitting up there so cute.
10:02
All we gonna do now is shut out grill
10:04
and we're gonna forget these little birds
10:06
for about 45 minutes.
10:07
They should be about halfway done then
10:10
and then we're gonna come back
10:11
and we're gonna put our corn on the grill
10:13
and a beautiful, warm potato salad coming up next.
10:19
I hope y'all are enjoying the show
10:21
and I want to hear from you.
10:23
Tell me what recipes or videos you'd like to see me
10:26
make by just leaving a short comment below.
10:29
Now, let's get back to the show, y'all.
10:37
Hi, we're back.
10:38
And I told you, I was gonna check on these birds
10:40
in about 45 minutes to put the corn on the grill.
10:43
Look how beautiful these birds look.
10:46
You wouldn't believe the smell
10:48
I almost can't even describe 'em.
10:51
I can smell that rosemary
10:53
just coming up through the necks of those chickens
10:55
and they're starting to wiggle a little bit
10:57
and they're getting done.
10:59
Now, we're gonna let that corn cook for about 30 minutes.
11:01
You can check your chickens, any kind of poultry,
11:05
Turkey or whatever,
11:06
your dark meat is in your leg and your thigh.
11:09
They take the longest to cook
11:11
and when you can start wiggling them like that
11:14
and they move easily, then you know they're just about done.
11:18
But you can just wiggle those and wiggle the wings
11:21
and they're moving easily for me
11:23
so I know that they're almost done.
11:25
While we're waiting for our corn to cook
11:27
I wanna give you just a few quick tips.
11:30
When you're cooking your corn on the grill like I'm doing
11:33
you can take the silk off your corn
11:36
and soak it husk and all in cold water for about 10 minutes
11:41
and then you put it on the grill.
11:42
That way the water in the husk
11:45
will keep it from burning up on the grill for you
11:47
and it'll be a beautiful golden brown
11:49
instead of a black burnt crispy look.
11:51
And another thing when you're boiling fresh corn
11:54
add a little vinegar or lemon juice to your water
11:57
and it'll keep your corn this vibrant bright yellow.
12:01
And instead of putting salt, try and add a little sugar
12:04
it will bring out the sweetness
12:06
and make that corn better than ever.
12:09
But right now
12:10
I got to get the rest of this meal pulled together.
12:13
So y'all come on back in the house with me.
12:17
We're ready now to put together the finale
12:20
it's gonna complete our barbecue.
12:23
You know to this day
12:24
my son's Jamie and Bobby will not eat potato salad
12:28
unless mama's made it and it has to be warm.
12:31
Once it goes in the refrigerator they are through with it.
12:34
We're gonna start by mixing up our dressing,
12:38
and this is sour cream, and one of my favorites, mayonnaise.
12:46
I'm a mayonnaise girl
12:48
I even eat mayonnaise on my French fries if you believe that
12:51
fresh parsley, fresh green onion tops,
12:57
a little chopped pimiento,
13:00
diced celery,
13:04
chopped green bell pepper
13:06
and I always like to add just a little red
13:09
just for the color because it's so pretty in there.
13:13
You always wanna be careful when you're chopping
13:16
and you don't have to do it fast.
13:17
You don't have to feel
13:18
like you've just got the wiz in there
13:20
like you see the pros on television.
13:22
Be very careful because the important thing is
13:25
when you get through with your chopping
13:26
you still can count up to 10 digits.
13:30
We're gonna mix that in
13:32
and we're gonna put some lemon pepper
13:35
the lemon just gives it a nice little kick.
13:38
And once again, our house seasoning and mustard.
13:42
Now you can use a prepared mustard,
13:44
you could use a Dijon or you could use none at all.
13:47
Usually I don't even put it in my potato salad
13:50
but today I'm gonna use just a squirt.
13:54
Look how pretty, look at all those colors.
14:00
All right, that completes our dressing and our vegetables.
14:03
Now we gonna come over here and look at our potatoes.
14:08
You can see a little steam
14:09
is still coming off of our potatoes.
14:12
We gonna pour 'em into our bowl,
14:16
we're gonna just pour our dressing
14:18
right on over those soft hot potatoes.
14:23
The only way you could really mess up this dish
14:25
is by under cooking your potatoes.
14:27
You want your potatoes completely done
14:29
not falling apart but totally soft all the way through.
14:34
We're gonna toss those potatoes around in our dressing
14:37
and you're gonna see all the colors start to come together.
14:42
And last but not least
14:43
one of the most important things for potato salad
14:46
a good-oh fresh hard-boiled egg.
14:49
Just knocking him around on your counter
14:51
or rub 'em in your hands.
14:53
And remember if you'll add salt to your water
14:56
in boiling your eggs
14:58
it'll help that skin slip straight away easy off.
15:02
And this is a fun part of potato salad.
15:05
I just squish 'em with my hands.
15:08
So that takes care of our potato salad.
15:11
It's still and warm and ready to go into the serving bowl.
15:15
I hear the dogs outside barking,
15:17
and that must mean only one thing
15:21
that my motorcycle buddies are coming this way.
15:26
- Hey Paula, how are doing?
15:27
- Hey darling, how are you sweety.
15:29
- Oh, good to see you.
15:30
- Hey Jody, how are y'all?
15:31
- [Jody] (indistinct)
15:32
- I thought I heard y'all coming in
15:33
y'all are right on time
15:35
I can't wait to show you what I got on the grill
15:36
Y'all come on.
15:37
- All right.
15:38
- Guys y'all come on over here
15:39
I wanna show y'all what I've been cooking here.
15:41
I've been working my fanny off today for y'all.
15:43
- Oh, baby.
15:44
- [Jody] Oh, that looks good.
15:45
- Don't they look good.
15:46
- [Both men] Oh men.
15:47
- Have y'all ever had drunk chicken.
15:48
- [Both men] No.
15:50
- Well, you're in for a treat.
15:52
Look at those pretty things
15:53
and I bet you've never had this either.
15:55
baking grease and corn.
15:57
(all laughing)
15:58
It don't get no better than that guys.
16:01
You better watch that.
16:06
I've got some more over here buddy.
16:09
Guys I may need y'all's help now
16:12
getting this can out of this hot bird.
16:13
- [Jody] No problem.
16:17
- And that can is gonna be so hot.
16:19
Y'all got a handkerchief
16:20
I know all y'all keep a handkerchief.
16:22
I knew y'all did.
16:24
- [Jody] Mine is on the bike.
16:25
(all laughing)
16:27
- Nice clean one here.
16:28
- Okay.
16:30
See if you can take that can out of his-
16:36
- [Michael] I got it, I got.
16:37
- [Paula] Ah.
16:38
- [Michael] All right.
16:38
I knew you could do it.
16:39
Smell that rosemary sniff that,
16:43
sniff that rosemary darling.
16:44
- Nice smell over here.
16:45
- I know it.
16:46
- Boy, it smells good.
16:46
- Isn't that great
16:48
and all of that just went all up in that cavity.
16:55
Let's go again.
16:59
Perfect.
17:02
Ooh, this one's really hot.
17:04
[Michael] Smells like a brewery.
17:05
- [Paula] (laughing) A rosemary brewery.
17:09
Guys, I know y'all ridden long and hard to get here
17:11
for this meal today and I promised you a good one.
17:15
So I'm gonna feed you and then we'll ride, okay.
17:17
- All right, it sounds good. - Okay, lets go.
17:19
I so hope y'all are enjoying the show.
17:22
And if you do.
17:24
Be sure to click like, subscribe and
17:27
notification bell so you'll never miss a video.
17:31
And we'll be right back after the break.
17:37
- Before we leave today,
17:38
I wanna share just a couple of quick tips with you
17:41
on your barbecuing.
17:42
Charcoal is so very good and gives it a wonderful flavor
17:46
but you can actually change even the flavor of charcoal
17:50
by adding different chips.
17:51
Now over here, I have a great Mesquite
17:54
and over here I have a Hickory
17:56
and you can also get a flavorful, flavorful Apple wood chip.
18:00
And all you do is soak these in water
18:02
and you wanna make sure they soak for about 30 minutes.
18:05
Get your regular charcoal ready,
18:07
put your chips on your fire and then close up your barbecue
18:10
and the flavor will smoke
18:12
right into whatever you're cooking.
18:15
Okay guys, now y'all dig in while I'm cutting your chicken
18:17
- Corn, you got to love corn, yes.
18:19
- Here you go it looks good.
18:21
- Have you guys ever use kitchen sheers to cut your chicken?
18:24
- [Jody] Yes. - [Michael] Scissors?
18:25
- [Paula] Yes.
18:26
- [Jody] It worked pretty good.
18:27
- Oh, they worked great.
18:29
- What have you made here?
18:30
- That's the lady's warm potato salad
18:32
and these are Southern baked beans.
18:35
Have you ever had baked beans before?
18:36
- Oh baked beans Southern fried yes
18:38
- Yeah.
18:39
- Yeah. - But warm potato salad, no.
18:41
- [Paula] Oh, it's delicious.
18:43
- I'm kinda sewer potato so lets see how you did hear.
18:45
- [Paula] Me too.
18:46
You know, I won't order potato salad out
18:49
because I just don't like-
18:51
- Incredible.
18:52
- Any good.
18:54
Right now, darling what color of chicken do you like?
18:56
I got white and dark.
18:57
- I want white, white's fine.
18:59
- All right, how about that?
18:59
- Oh, that looks beautiful.
19:00
- You don't mind my fingers, do you?
19:01
- I don't mind your fingers.
19:03
- Well, y'all start eating guys.
19:04
- It looks good.
19:05
- What's Jody doing there with his corn?
19:07
- I'm taking this husks off
19:09
I've never had it with bacon before.
19:12
- Well you look like you're doing fine by it.
19:15
Now look darling has got going on Jody.
19:18
Look, he's using his husk as his handle.
19:21
- Oh yeah.
19:22
- I don't handle.
19:23
(all laughing)
19:24
- Have y'all tried your chicken yet?
19:26
- [Michael] I'm getting to it.
19:27
- [Jody] Men its tender look at that.
19:30
- [Paula] Can you taste some rosemary in it?
19:31
- Mmh.
19:32
- Very good.
19:33
I like the skin its merged with flavor in it, oh boy.
19:36
- [Paula] I do too.
19:37
And what I like about cooking it this way
19:39
is when the bird is standing up, all the skin will get crisp
19:44
you know, instead of some on it.
19:45
- [Jody] So where would you like to go riding?
19:47
- I don't know, where do you wanna take me?
19:48
- A couple of places around waterfall,
19:51
a couple of cover bridges we can hit.
19:53
- So what's the rest of the gang doing right now?
19:55
- They are getting their bikes ready getting ready to go.
19:58
Some of them had a long ride getting here
20:00
and they're just trying to relax
20:01
from the long ride so we can get riding again.
20:03
- Good.
20:04
I really, really do wanna see the sites
20:06
before the sun goes down.
20:07
- [Michael] Definitely, I'm ready.
20:08
- So can we get on?
20:09
- Can I take this with me?
20:10
(all laughing)
20:11
- I bet if I wrap it up and we finish it when we get back.
20:14
- Oh, that'd be great, that'd be wonderful.
20:15
Thank you. - [Paula] Wonderful.
20:16
See y'all next time.
20:18
(motorcycle engine whirring)
20:37
Hey, y'all, it's Paula Deen.
20:38
Now, if you enjoyed this video, be sure to like it
20:42
and click the subscribe button as well as the notification
20:46
and bail to be alerted when I post a video.
20:50
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure