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Paula's Southern BBQ - Paula's touring the Southern barbecue circuit to learn all the different ways to make BBQ favorites, like southern BBQ chicken & southern BBQ ribs. Paula Deen Special Episode.
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#pauladeen #positivelypaula
Show More Show Less View Video Transcript
0:00
(upbeat music)
0:00
- Hey y'all, I'm Paula Deen.
0:02
Pack down your tablecloths, tie on your bib,
0:04
and grab the wet naps,
0:06
because it's barbecue time today, Southern style.
0:10
You know, growing up in Georgia,
0:11
I've been reared on our local Southern barbecue,
0:15
and for the past 15 years
0:17
my boys and I have been
0:18
serving Southern cooking at our restaurant,
0:20
The Lady & Sons in Savannah.
0:21
Now I've heard that there's a whole south out there
0:25
battling to have the best barbecue,
0:27
and while they're all arguing,
0:29
I think I'm just gonna hit the road
0:31
for my own tasting tour,
0:32
and learn a few tricks of the trade from the Grill Masters.
0:35
You know, it's something I've always wanted to do.
0:39
Y'all may have heard of the South referred to as
0:41
the barbecue belt,
0:42
but one thing's for sure,
0:44
after I'm done with my southern sauce sampling,
0:47
I'm gonna have to loosen up my belt,
0:50
but it's gonna be worth it.
0:51
So y'all pack up your pickup,
0:53
throw away the maps,
0:55
and just watch for those road signs,
0:57
'cause we're fixing to head south,
0:59
where the sauce keeps getting sweeter.
1:01
So y'all jump in, it's time to go.
1:03
(car door slams)
1:05
(upbeat music)
1:11
Now, whether you like your barbecue basted or browned,
1:13
sizzled or seared,
1:14
we're gonna hit the road
1:16
for the mother of all barbecue events
1:18
in Memphis, Tennessee, home of Elvis,
1:21
and where everyone agrees, pork is king.
1:25
But where's the beef you're asking?
1:27
Don't you worry, we're off to the Lone Star state,
1:31
where bigger is better,
1:32
and where barbecue means brisket.
1:35
And then we're gonna have to hold on to our horses
1:38
'cause Kentucky and the Derby is up next.
1:41
We're gonna roll up our sleeves
1:43
for a barbecue stew they call Burgoo.
1:46
Then we're gonna breeze through Alabama,
1:48
where they add my favorite condiment
1:51
to their signature sauce, mayonnaise.
1:54
And before we head home to my own backyard
1:56
and get to cooking with my sons,
1:58
we'll cross the border for a pit stop in my hometown.
2:04
So let's hit the road y'all.
2:07
Hey guys.
2:08
- Hey mom. - Y'all got me all ready?
2:11
- Got you ready. - All ready to go.
2:12
Bags are packed.
2:12
- [Jamie] You excited?
2:13
- Oh gosh, I can't hardly wait.
2:15
- You hungry?
2:16
- I am gonna have some of the finest barbecue.
2:17
- Be safe, okay.
2:18
- Y'all be sweet.
2:19
- All right.
2:20
- I love y'all.
2:21
- Love you too. - Love you too.
2:22
- Take care of the restaurant.
2:22
- All right.
2:23
- And mama's going to eat pig.
2:24
- All right. - Awesome.
2:27
- I'll think about you while I'm
2:28
wrapping my lips around the pig.
2:30
- I know you will.
2:31
(Paula laughs)
2:32
(upbeat music)
2:35
- Pigs don't stand at chance.
2:36
We going back to work, Jamie?
2:37
- Uh, let's go fishing.
2:39
All right?
2:40
- Alright.
2:41
(upbeat music continues)
2:43
- I can almost smell the barbecue smoke
2:44
drifting through the air already,
2:46
so it's time to hit the road,
2:47
and head to the home of rock and roll, Tennessee.
2:51
You know, there's two things that really say Memphis,
2:54
that's Graceland and barbecue.
2:56
And I heard the king liked his burgers burnt,
2:58
and his sauce sweet.
3:00
But y'all know what,
3:02
it just could have been that rub
3:04
got him all shook up.
3:06
(Paula laughs)
3:06
The competition in the music industry
3:08
plays such a big role in the history of this town.
3:11
Memphis is also known for its competition of flavors,
3:15
and I'm here in Memphis, Tennessee today
3:18
at the world's biggest barbecue cook off.
3:20
It's truly the Super Bowl of barbecuing.
3:24
(upbeat music continues)
3:25
- Well, the Memphis in May may very well be
3:26
the creme de la creme of barbecuing,
3:28
and a lot of these folks that make it there
3:29
really spend years perfecting
3:31
and honing their craft,
3:32
and their individual style to get to Memphis.
3:35
It's really an amazing event.
3:37
- And I'm here today to find out where is their sizzle?
3:41
Is it in the sauce,
3:43
or maybe is it in the rub?
3:45
Let's go find out.
3:48
Would y'all believe that there's almost 300 competitors
3:51
here at Memphis in May,
3:53
and there's 70,000 spectators?
3:56
Now that's a barbecue.
4:01
- How you doing?
4:02
- Fine, how you doing?
4:03
- Paula,
4:03
come here, come here, come here, come here.
4:04
You wanna try some of the best ribs
4:05
you've ever had in your life?
4:07
- Yes, I do.
4:08
(upbeat music continues)
4:09
- The guys who cooked these ribs has won
4:10
Memphis in May ribs about three or four-
4:12
- No. - Times.
4:15
They're kind of cool now,
4:17
but just eat on them.
4:19
(upbeat music continues)
4:21
(Paula laughs)
4:23
(upbeat music continues)
4:24
- This ain't too bad of a trip.
4:27
Mm, mm, mm.
4:28
Whether you like it smoky, tangy, sweet,
4:31
or maybe even a little spicy,
4:33
here in Memphis they've got more ways to barbecue
4:36
than you can shake a stick at.
4:38
With all this culinary commotion,
4:40
who knows what you're gonna run into.
4:43
What are y'all doing?
4:44
- Diamond hunting. - Diamond hunting.
4:47
- No, well y'all look like
4:49
y'all was lining up to moon me.
4:50
- No. - No.
4:51
We were showing our better side.
4:55
- We're just being good people.
4:56
- She lost her diamond last night.
4:57
- Oh no, I'm so sorry.
4:59
(upbeat music continues)
5:01
There are two major barbecue camps at the Memphis in May,
5:05
the dry rub and the wet sauce barbecues.
5:09
And we're gonna see which is the one
5:10
that reigns supreme at this barbecue bonanza.
5:13
Now Jim and his Mile High BBQ team's dry rub ribs
5:17
soar above the competition.
5:21
Jim.
5:22
- Hi, Paula.
5:23
- Hey, how are you?
5:23
- Fine, and you?
5:24
- I'm fine.
5:26
It's great to be here,
5:27
and I'm trying to beat the rain.
5:27
It took me a minute to find you,
5:29
but I hear that you make the best dry rub ribs
5:33
at this Memphis in May deal.
5:35
I can't wait to-
5:36
- We would love to have you come in.
5:37
We're gonna show you how we actually prepare our ribs.
5:39
- [Paula] Well I hear this is a team to be on.
5:41
- This is it.
5:42
- Well, show me, show me, show me.
5:43
- Step right back here if you would.
5:45
What we do is is we start with a loin back rib-
5:47
- Mm-hmm. - and we just
5:49
rub it down as good as we can.
5:50
This rub has 18 different ingredients,
5:52
and it is absolutely wonderful.
5:54
You have to be on the team
5:55
to actually know the ingredients.
5:57
You know how that top secret stuff is,
5:58
if we tell you we gotta kill you and all that.
6:00
- Good.
6:01
(Paula laughs)
6:01
- And we've only had to kill three people,
6:02
but, you know, it's okay, so...
6:05
- It's just pouring down rain on us out there,
6:07
and thundering and lightning.
6:08
Is this normal for Memphis in May?
6:11
- Every year.
6:12
If it doesn't rain at Memphis in May,
6:13
they moved it to a different month.
6:15
(Paula laughs)
6:17
The thing of it is,
6:18
if you're gonna cook in Memphis in May,
6:19
you better have a rain suit.
6:21
If you don't, you're not gonna win.
6:23
What we're gonna do is we're gonna
6:24
transfer these to the grill,
6:26
we'll put 'em on, cook 'em,
6:27
and we'll be ready to go.
6:29
(thunder cracks)
6:32
It's pretty bad out there, isn't it?
6:33
- Whoa.
6:34
Now, y'all, I can't stand thunderstorms,
6:37
but nothing is gonna keep me away from a good barbecue.
6:41
So while everybody else is running to cover,
6:44
I'm gonna go find Jim,
6:46
and see if maybe he'll share
6:47
some of those 18 ingredients with me
6:49
that's got everybody shaking in their boots.
6:52
After Memphis, I'm headed due south
6:55
for a cowboy cookout in the Lone Star state.
6:59
(upbeat music)
7:07
I so hope y'all are enjoying the show.
7:10
And if you do.
7:12
Be sure to click like, subscribe and
7:15
notification bell so you'll never miss a video.
7:19
And we'll be right back after the break.
7:24
(upbeat music)
7:25
Welcome back y'all.
7:26
That was one heck of a storm,
7:28
but now that it's over,
7:30
this old girl is ready for some dry rub ribs.
7:33
Jim, it's finally slacked off.
7:35
Look, we can see the bridge again.
7:37
Can we get to the barbecue grill?
7:38
- Let's go take the ribs off,
7:40
and bring 'em in
7:41
and sample something great.
7:42
- I'm ready, I'm ready. - Go this way if you would.
7:44
- [Paula] Jim, this is a heck of a grill you got here.
7:47
- Thank you so much.
7:48
It's not what it looks like on the outside,
7:50
it's what's on the inside that counts.
7:51
- There you go.
7:52
Oh. - Let's open this thing up,
7:53
and let you take a look.
7:55
The secret to telling if the rib
7:57
is ready to come off the grill,
7:58
is to actually take the ribs, turn 'em over,
8:00
the weight of the rib itself
8:02
should break loose from the bone.
8:04
This should pull from the bone at this point in time.
8:07
And what it has is,
8:08
is that rib has a membrane around that bone,
8:11
and holds the meat to it.
8:12
If this is cooked properly,
8:13
that membrane will dissolve,
8:15
and that meat will pull clean of the bone.
8:16
As you see, this rib still has
8:18
just a little bit of time to go.
8:20
- [Paula] Now, who's gonna eat all this meat?
8:23
- The thing about Memphis in May, Paula, that happens is,
8:26
is there's 254 teams here.
8:29
People need to realize
8:30
that they have to be on a team to do this.
8:32
These are private parties down here.
8:35
- So if I'm sitting at home in Savannah, Georgia,
8:37
and I hear about Memphis in May,
8:39
that doesn't mean I should get in my car
8:42
and show up here expecting to eat barbecue,
8:44
is that right?
8:45
- We're not allowed to sell barbecue
8:46
because of the health officials,
8:48
and the health rules that it takes
8:50
as far as selling to the public.
8:51
We're not allowed to sell to the public.
8:52
So what we do is everything is a private party here.
8:55
If you're coming from Savannah,
8:57
contact Memphis in May,
8:58
and say, "Hey, can you hook me up with a team?
9:00
"I'd like to join a team,
9:01
"I'd like to be a part of a team,
9:02
"or can you help me out?"
9:04
And they'll be glad to do that.
9:05
We've weathered the storm,
9:07
we've got some excellent products here.
9:09
And what we're gonna do is,
9:10
is we're gonna take a slab off,
9:11
and we're gonna take 'em back in,
9:12
and we're gonna show you what to expect
9:14
for a beautiful dry rib.
9:16
And so I'm gonna take this one,
9:17
we're gonna put it on the chopping block.
9:18
Paula, if you will do the honors.
9:20
- Oh. - Let me give you this.
9:21
- Thank you, Jim.
9:22
- Let's see how well we've done.
9:24
- [Paula] Don't those look-
9:25
- You'll take those to the prep kitchen,
9:26
we will follow up,
9:27
and see if we can't,
9:28
see if we've done an excellent job today.
9:30
- That sounds wonderful, Jim.
9:31
- I'll close the door up,
9:32
and follow you right in.
9:37
- Okay, Jim, we gonna do that doneness test?
9:39
- We've got to.
9:40
We're gonna take the rib,
9:41
and what we're looking for on this, Paula,
9:43
is we're looking for the membrane
9:44
to break loose from the rib.
9:46
So what we do is we take it-
9:48
- [Paula] Yes.
9:49
- And just see if it pulls free and clear.
9:51
- [Paula] It's there.
9:52
- [Jim] And I want you to try that, if you would.
9:54
That's wonderful.
9:56
I want you to try that.
9:58
This is something you have to eat with your fingers.
10:00
This is what Memphis is.
10:02
- It is absolutely the best rib I've had in Memphis.
10:04
Did I say it was the only rib I'd had in Memphis?
10:06
(Jim laughs)
10:07
What a great honor to be here.
10:09
Your barbecue,
10:10
and your team, they're just,
10:12
y'all are great,
10:13
but I tell you what,
10:14
it's time for me to go check out your competition now,
10:17
and I'll come back
10:18
and let you know what they're doing.
10:20
- We'd appreciate that.
10:21
Thank you so much.
10:22
- Bye, I had a great time. - Have a good day.
10:23
- [Paula] Now that I've tasted
10:24
what the dry rub camp has to offer,
10:26
I think I'm gonna go find my friend John,
10:29
who's head of the Natural Born grilling team,
10:31
and just see what's up with his wet glazed Boston butt.
10:36
Let's see which one is top pig around here.
10:38
Hey John.
10:39
- [John] Hey Paula, how you doing?
10:40
- [Paula] I'm fine, how are you doing?
10:41
- Hey, welcome to Natural Born Grillers,
10:43
come on in.
10:44
- Thank you, thank you.
10:45
I'm so glad it finally-
10:46
- Oh, this weather.
10:47
- The sky's cleared up.
10:47
- I am too, I am too.
10:48
- It was horrible a little while ago.
10:50
- It was.
10:51
- Now I've tasted the dry today,
10:53
now I'm ready for the wet.
10:54
- Well let me show you how we do it real quick.
10:55
- [Paula] I wanna know.
10:56
- We're starting off with the raw shoulder right here.
10:59
We start off with a nice,
11:02
any kind of mustard.
11:04
A lot of times we'll use a honey mustard too.
11:06
- [Paula] Uh-huh.
11:07
- Now a trick to it is,
11:08
lemme get my dry rub here.
11:11
We take our dry rub,
11:11
and we're gonna put it on now.
11:12
Here, taste this million dollar rub.
11:17
It's got a lot of brown sugar in it.
11:19
- [Paula] It's so, it's so good.
11:20
- And now we're gonna rub the two together.
11:22
And then this is what we start with.
11:23
We're gonna cook this shoulder for 20 hours at 225 degrees.
11:28
And then when you get through with all of it
11:29
it's gonna look just something like this.
11:33
You wanna open this side?
11:34
- It won't burn me?
11:35
- Won't burn you.
11:36
- [Paula] Oh my gracious.
11:38
- You're ready to grab one off here and taste of it?
11:40
- You know, you know I'm dying to taste that.
11:42
- [John] You wanna pull that blade bone out?
11:44
Go ahead, just pull it out.
11:46
- [Paula] I can pull him out?
11:47
- [John] Pull it out.
11:48
- [Paula] Oh.
11:49
- [John] You know when it's good and tender
11:50
when there's nothing left on there.
11:51
- I mean, not a lick of meat left on this bone.
11:53
- Now I'm gonna tell you the best piece.
11:56
You see this little piece under the blade bone there?
11:58
Look at the smoke ring in there.
11:59
- [Paula] That's exactly right.
12:00
That's my favorite piece.
12:01
- [John] And the moisture.
12:02
There you go.
12:03
- It's my favorite piece on the whole-
12:05
- [John] Mine too.
12:06
I thought I was the only one that knew that trick.
12:07
- No honey.
12:09
Mm, mm, mm.
12:11
(Paula laughs)
12:12
It's incredibly, incredibly wonderful, John.
12:16
- Thank you.
12:17
You ready to put the cole slaw on now?
12:19
- You know I is, baby.
12:20
- Let's show you how to do this.
12:24
That's ready for a nice wet burger.
12:25
- [Paula] Mm.
12:26
- Next thing we're gonna do is
12:29
get a little sauce on there.
12:32
There's your wet sauce. - Okay.
12:34
- Good and wet.
12:35
Ooh, that's gonna be fine.
12:36
And now here comes your mayonnaise.
12:38
(Paula laughs)
12:39
That's how we make a barbecue sandwich in Mississippi,
12:43
and in Tennessee, right there.
12:45
- [Paula] Oh, I can, I can, I can taste it.
12:47
- [John] You can taste it.
12:50
If you want me to I'll catch you.
12:51
(Paula laughs)
12:53
- I don't know if I can get my mouth around this, John.
12:55
- Well.
13:02
(Paula giggles)
13:04
- I wish y'all were here with me, it's so good.
13:07
Feel like I could eat that whole hog right by myself.
13:10
I appreciate you having me.
13:12
- You bet.
13:13
- I'll see ya later.
13:13
- See ya.
13:15
(upbeat music)
13:16
- So we leaving Tennessee, y'all,
13:17
at the top of our tasting tour through the barbecue belt.
13:20
And whether you like it shaken,
13:22
or like it stirred,
13:23
it's the sweetness in the sauce
13:26
that makes everyone here a winner.
13:28
What a great time I've had here today.
13:30
I feel like I'm almost pigged out,
13:32
but the key word is almost.
13:34
After we go get a lesson in barbecue hospitality
13:37
Kentucky colonel style,
13:39
we're off to Alabama for a special saucy experience.
13:43
But before that, y'all,
13:44
I gotta see if bigger really is better
13:48
in San Antonio, Texas.
13:51
(upbeat music)
13:58
I hope y'all are enjoying the show
14:00
and I want to hear from you.
14:02
Tell me what recipes or videos you'd like to see me
14:05
make by just leaving a short comment below.
14:09
Now, let's get back to the show, y'all.
14:12
(upbeat music)
14:15
Now welcome back y'all.
14:15
I'm in search for the perfect plate in the Southern states,
14:19
and now I'm headed out on the range,
14:21
following the wagon trains of the Wild West,
14:23
to have a traditional cowboy barbecue.
14:26
- Texas is kind of a unique state for barbecue,
14:30
'cause once you start getting west of the Mississippi,
14:32
you start to see beef and sausage,
14:34
or what they call hot links show up.
14:36
And then it's your choice
14:38
whether or not you put the sauce on.
14:39
A lot of Texans prefer not to have sauce,
14:42
but if you love beef,
14:43
Texas is definitely the place to be.
14:45
- You know, one thing all Texans agree on
14:47
is that bigger is better,
14:49
but when it comes to barbecue,
14:50
that's where tempers flare.
14:52
Texans have had over a hundred years
14:54
of fine tuning their barbecue.
14:56
They've used their geography,
14:57
and their cultural traditions
14:59
to create a whole host of barbecue dynasties,
15:03
from the west open pit and coal fire barbecue,
15:06
to the Mexican influence in the South
15:08
with tortillas and chili peppers,
15:10
to central Texas,
15:12
where the European showed everyone how to slow smoke it,
15:16
one thing's for sure,
15:17
the Lone Star of this state's barbecue is brisket.
15:21
I tell y'all what,
15:22
I wanna go chow down around that chuck wagon,
15:25
and then roam around one of
15:26
the most beautiful ranches in these here Texas Hills.
15:31
Welcome to Diamond K. Ranch, y'all,
15:34
where the view is spectacular,
15:37
but there's one thing better than the view,
15:39
and that's the barbecue.
15:42
Here at the ranch,
15:43
Tom and Randy are the masters
15:45
of the two staples of barbecue,
15:47
sauce and smoke.
15:49
Now they're gonna show us how to slow down,
15:51
and have an old fashioned barbecue, Texas style.
15:56
Tom, you're not starting without me, are you?
15:58
- No, good morning, good morning.
15:59
- Good morning.
16:00
How you doing?
16:01
You got everything? - I'm fine.
16:02
- Everything ready to go?
16:03
- We're ready to go.
16:04
- Tell me, Tom, what I can expect
16:06
to actually see and eat today.
16:08
- What we're gonna start with is the beef brisket,
16:11
which is what we call the center of the plate.
16:13
Then we'll have some pork ribs,
16:15
and we'll have a little sausage,
16:17
some pinto beans and some potato salad.
16:19
And this would be a true Texas barbecue.
16:21
- You know, this chuck wagon is fabulous.
16:24
- Well, you know, with the chuck wagon,
16:25
they started using these about 1865,
16:28
right after the Civil War.
16:29
The chuck wagon would travel with the cattle drives,
16:31
and if you looked at the side of the wagon
16:33
it had pots and pans.
16:34
This would have been the cowboys' home away from home.
16:38
Now, this is the simple part of the brisket.
16:41
And I normally don't show people this.
16:42
(Paula laughs)
16:43
Because it is so simple.
16:44
- [Paula] To get his brisket ready for the grill,
16:46
Tom's gonna encrust both sides of the meat
16:48
with a robust rub of garlic, pepper, onion and oregano.
16:53
- [Tom] And you can see that makes a beautiful
16:55
piece of meat. - Wow.
16:56
- All right, if you'll help me,
16:58
and open up the pit, let's start this process.
16:59
- Okay.
17:01
- [Tom] This pit's good and hot,
17:02
and I'm gonna put it on.
17:04
All right, Randy, tell me out the temperature of a pit.
17:06
- Well we're cooking at about 250 degrees,
17:08
and this piece of meat would have to
17:10
be on there for about 12-15 hours.
17:11
- Well, let's go do what cowboys do for 12 hours.
17:14
- We'll be back,
17:15
we'll be back after a while.
17:16
- Ya'll want to?
17:17
(all laugh)
17:18
Now while we wait for that brisket to cook,
17:20
Randy tends to the fire,
17:22
adding a new layer of misquote coals every hour,
17:25
surrounding the meat in a blanket
17:28
of savory smoke until the succulent steer is done.
17:32
And then he's gonna add some ribs eight hours later,
17:35
and then some sausage after that.
17:38
You know, there are nearly 400 barbecue competitions
17:41
held all over Texas each year,
17:44
and no matter who comes out a winner,
17:46
Texas barbecue is always a cause of pride
17:50
and celebration.
17:52
(upbeat music)
17:53
- Okay, now 12 hours later, this is it.
17:56
This is a Texas barbecue.
17:58
Come on, I want you to try this.
18:01
- [Paula] Oh, and it smells-
18:03
- But isn't that- - Heavenly.
18:05
- What we're gonna do,
18:06
I'm gonna go ahead,
18:07
and cut this right here,
18:09
and you can kind of see how the nice flavors are.
18:13
And I'm gonna go ahead
18:15
(Paula laughs)
18:18
I know.
18:19
- [Paula] I'm swallowing hard, are you, Tom?
18:20
- Well come on.
18:21
This is what I want you to do.
18:22
It's gonna be real hot when you put it in your mouth.
18:29
Now that's beef brisket Texas style.
18:33
(Tom laughs)
18:35
- It's out of this world.
18:37
- Well, I'm delighted you like it.
18:38
- I'll tell you what,
18:40
I am turn into a cowgirl.
18:41
- Well I think that sounds good.
18:43
- Mm, mm, mm, mm, mm.
18:46
Now where is the barbecue sauce?
18:48
In the south we eat barbecue sauce.
18:51
- In Texas you have,
18:52
this is a tomato-based sauce
18:54
with a little vinegar,
18:55
of course you can put molasses, sugar, whatever you want.
18:58
Matter of fact, in some of these deals
18:59
we actually put some coffee
19:02
if you wanna just- - Really?
19:03
- And take it down.
19:05
But it's for a preference,
19:07
a lot of people like it on,
19:09
and a lot of people like to eat it
19:10
just the way you are.
19:12
- Ooh, I don't know which way I like it the best.
19:14
- Now these are some pork ribs we've done.
19:17
Here, I want you to try one of those.
19:20
- That looks delicious.
19:23
- And so you have all of this,
19:24
but, remember, the center of the plate
19:26
is going to be your brisket.
19:28
This is a little pork sausage,
19:30
pork and beef sausage.
19:32
German, it's made right here in Fredericksburg.
19:34
It's a great sausage.
19:35
- Okay, I like mine whole please.
19:36
(Tom laughs)
19:37
So what are we gonna have along with this?
19:39
Or do we need anything?
19:41
- Well we always do.
19:42
You fix some pinto beans,
19:43
and we'll have a little potato salad.
19:45
And you know, some fresh onion,
19:46
a little jalapeno,
19:47
and you've got everything you need.
19:49
- You know, I've been barbecuing all my life, Tom,
19:51
and it's amazing how different regions
19:53
of our country do things different ways.
19:55
And I've learned so much today.
19:57
And the one thing I have learned
20:00
is that I love beef brisket.
20:02
I'm going home,
20:03
and I'm gonna do this.
20:04
I'm gonna learn how to cook brisket.
20:06
- If you have any problem,
20:07
I want you to call me.
20:08
- I got your number, baby. (laughs)
20:11
(gentle music)
20:12
Y'all that brisket was a mindblower,
20:14
but I gotta get moving
20:16
if I wanna make it to the Kentucky Derby
20:17
in time for their own brand of barbecuing, Burgoo.
20:21
Then we're gonna hightail it out of there
20:23
for a buffet with our barbecue buddies
20:24
in Alabama and Georgia as we
20:27
sample our way through sensational southern barbecue.
20:32
I so hope y'all are enjoying the show.
20:35
And if you do.
20:37
Be sure to click like, subscribe and
20:40
notification bell so you'll never miss a video.
20:44
And we'll be right back after the break.
20:50
(upbeat music)
20:52
Welcome back.
20:53
Ya'll, hold onto your horses,
20:55
I'm here at the Kentucky Derby,
20:57
and I'm here for two reasons.
20:59
First the horses,
21:01
and second the barbecue.
21:03
So before they start the race
21:05
I wanna get all gussied up 'cause I really do
21:07
wanna fit in here at Derby Day.
21:10
Can y'all believe that I'm a 56-year-old Southern girl,
21:15
and I've never been to the Kentucky Derby?
21:17
I'm so excited to be here,
21:19
I can't hardly wait to get inside.
21:21
So let's go.
21:22
(upbeat music)
21:25
Now being at the derby has left me
21:27
with a little less money in my pocket,
21:29
but with a whole lot of fun memories
21:32
that hopefully will last me a lifetime.
21:34
Lucky for me the mint juleps were flowing free.
21:38
Kentucky's barbecue, like its thoroughbreds,
21:41
is known for its kick.
21:42
And I suspect that Kentuckians
21:45
keep the secret right in Fort Knox.
21:47
I better get a move on
21:48
if I wanna crack the code to Kentucky's cooking.
21:51
I do wanna keep in mind all that Scott shared
21:53
about this state's supreme cuisine.
21:56
- [Scott] For Kentucky,
21:57
they're very well known for their Burgoo,
22:00
which is a quintessential side dish
22:01
for barbecue in Kentucky,
22:02
which is really more like barbecue chowder.
22:05
- I'm fixing to go meet my friend Mike,
22:07
we're going to the Kentucky Colonels Reunion,
22:09
and we're gonna get the lowdown
22:12
on Kentucky barbecue.
22:14
So y'all come go with me,
22:16
we're gonna find out all their secrets,
22:17
and take 'em home with us.
22:19
(gentle music)
22:22
Mike is known as the host of Kentucky.
22:23
Colonels from all over the country
22:25
come into Bardstown the day after Derby Day
22:28
to enjoy this wonderful annual event.
22:31
It's a Burgoo barbecue banquet.
22:33
This tradition is still stirring things up
22:36
here in Kentucky.
22:39
Good morning, Colonel.
22:40
- Good morning.
22:41
- How are you? - How are you?
22:42
Good to see you.
22:43
- It's so good to be here in Kentucky.
22:45
- Welcome to Kentucky.
22:46
- It's so great to be here.
22:47
It's my first time.
22:48
- Very good.
22:49
You're gonna have a great time.
22:50
- Oh, I know I will.
22:51
I know I will.
22:51
Y'all are such hospitable people.
22:53
- Well, we've been entertaining people around Kentucky
22:55
for 200 years, so we're glad you're here.
22:56
- Well, y'all are getting real good at it.
22:59
(Both laugh)
22:59
I have promised all the viewers
23:01
that we're gonna get the skinny on this dish
23:04
called Burgoo that y'all do.
23:05
I see your pots over there,
23:07
and they're starting to cook.
23:08
They're tremendous pots. - They've been
23:09
cooking Burgoo in Kentucky for over 200 years,
23:11
let's go see what it's all about.
23:12
- I can't hardly wait to find out.
23:14
- Well there is a lot of secret to Burgoo.
23:16
This is a wonderful,
23:18
it's not a stew, it's not a soup,
23:20
it's a concoction all its own.
23:22
This burgoo has been cooking for two days,
23:25
and it's got beef, veal, pork.
23:28
We're now coming down to the vegetable portion,
23:30
where they put the vegetables in last.
23:32
And these fellas have been up all night.
23:34
We've got 7,000 people
23:35
of our nearest and dearest
23:36
coming to have a picnic with us.
23:38
- [Paula] So we're gonna be eating with 7,000 people-
23:40
- We are. - Here today.
23:41
- [Mike] Kentucky Colonels from all over the world
23:43
are gonna come and have lunch with us.
23:43
- [Paula] Now how often do y'all cook Burgoo?
23:46
- We cook Burgoo at the Kentucky Colonels Barbecue
23:48
every year the Sunday after derby.
23:49
And this picnic has been going on over 100 years.
23:53
- Has it?
23:53
Well you've held up well.
23:54
- Thank you.
23:56
(both laugh)
23:57
- So while we're waiting on this,
23:58
what else is cooking, Colonel?
23:59
- We're gonna be doing pork chops later on.
24:01
Butterflied pork chops on the grill.
24:02
- I'm starving.
24:03
- They are outstanding,
24:05
and we season them especially for Kentucky.
24:07
- [Paula] Well lead me to the pork chops, Colonel.
24:09
- [Mike] Madame, let's go. (Paula laughs)
24:10
- Now, I'm hoping, y'all,
24:11
that these colonels are gonna be willing
24:13
to share their sauce secrets with me,
24:15
'cause I could always use a new way
24:17
to top one of my pork chops.
24:18
- Let me introduce you to Bob Robinson.
24:20
- Hey, Bob- - Hi.
24:21
- I'm Paula. - How are you?
24:22
- He's gonna show you- - nice to meet you.
24:23
- About pork chops, hospitality Kentucky style.
24:26
- (laughs) I'm ready.
24:27
- [Mike] Now what kind of pork chop is that, Bob?
24:29
- This is a bone-in chop.
24:30
We leave the bone in this,
24:32
and we feel like it adds to the flavor.
24:33
- Well, Bob, how long are you gonna make me wait
24:35
before I get a pork chop?
24:36
- Well I'm not gonna make you wait any longer.
24:37
You hold this bun,
24:38
and I'll take care of it. - Okay.
24:40
- I tell you what, does that one look good to you?
24:42
- That one looks delish.
24:43
- All right.
24:45
You just catch that with your other bun there,
24:46
and I'll slip that fork out.
24:48
There you go.
24:48
- Oh, it looks so good.
24:50
- Now what you've got here is a Kentucky classic.
24:51
It's bone-in pork chop sandwich.
24:53
(Paula laughs)
24:55
So you need to work your way around that bone, if you would.
24:57
- Oh, listen, and I can.
24:58
I can do that.
25:00
(indistinct chatter)
25:03
Mm, mm. - Is that gonna work for you?
25:06
- [Paula] Bob, it's out of this world.
25:08
- [Bob] Well, thank you, ma'am.
25:09
- I tell you a pork barbecue sandwich
25:12
is about as good as it gets.
25:13
Now we call these pork burgers.
25:14
Tell us about those,
25:15
they're awfully popular down here.
25:17
- Pork burgers are something that's kind of
25:19
a spin off of a sausage,
25:20
except we've got a little bit more lean meat in it.
25:22
And we cook it on an open grill,
25:23
and we use our special sauce again,
25:25
just like we do on the pork chops.
25:28
- Well since you won't tell me what's in the sauce,
25:29
I'd like to taste it straight up.
25:31
- Well I'll tell you what- - Can I do that?
25:32
- We've got a little bit in a cup right there,
25:33
why don't you just give that a try.
25:34
Little bit of tomato,
25:36
quite a bit of vinegar.
25:37
- That a girl.
25:38
(Paula laughs)
25:40
Woman after my own heart.
25:41
- Mm.
25:42
It's good.
25:43
Lot of vinegar in it.
25:44
- [Mike] Do you taste a lot of pepper in there?
25:45
- [Paula] Yes, I taste the pepper.
25:47
Well, I tell you what, I sure would like
25:49
to try the other things with this.
25:50
- [Mike] Well I think we can get that done.
25:52
- Don't, don't forget my jar of sauce, now Colonel.
25:55
- We'll bring it with you. - (laughs) Okay.
25:57
Thanks, Bob.
25:58
- You're very welcome.
25:59
We appreciate it.
26:01
- Now it's no surprise that at the Kentucky colonels reunion
26:06
I would run into the most famous of them all.
26:09
Hey, how are you?
26:11
- Oh, fine, how about you, honey?
26:12
- You look like Colonel Sanders.
26:14
- Well, thank you so much.
26:15
It took me a long time
26:16
to get out from underneath that sod,
26:18
but I finally made it.
26:19
- Well, listen, I wanna know-
26:21
- Yes, ma'am.
26:22
- Did you steal my Grammy's chicken recipe?
26:24
- No, ma'am.
26:25
No, ma'am.
26:25
- Now I heard that you did.
26:26
- I got mine sealed up in a jar.
26:28
(Paula laughs)
26:29
- Speaking of recipes,
26:31
I've gotta go to the Burgoo,
26:32
and see if it's soup yet.
26:35
Hey, I'm back.
26:37
This is where I started this morning,
26:39
this is where I want to end up.
26:41
- It's been a long day for you then hasn't it?
26:43
- It has.
26:44
Well, it's been a long day for y'all,
26:45
and a long night. - Yes.
26:47
- Well this should be really right.
26:50
- It's rich.
26:52
It's got a lot of spices in it.
26:53
- It does? - Yes.
26:55
- As the Burgoo king,
26:56
you feed Burgoo to people from all over the world.
26:58
- Yes- - Mm, smells good.
27:01
- They come every year, a lot of 'em.
27:08
- It's spicy, but delicious.
27:12
Colonel, you've had me at each pot
27:14
tasting a bite of this,
27:15
and a bite of that,
27:16
but what I would really like now
27:18
is a plate with a little bit of everything
27:19
so I can taste all the flavors together
27:22
because I really wanna get what y'all are doing here.
27:26
You think you could?
27:27
- Let's find it,
27:28
it would be my pleasure.
27:29
- Oh, thank you, Colonel.
27:30
- You're quite welcome.
27:32
(gentle music)
27:39
Paula, mint julep- - Oh great.
27:42
- with a picnic lunch is excellent.
27:43
- Thank you, Colonel.
27:45
I just love y'all's menu.
27:46
The pork chops and the pork burger,
27:48
and the Burgoo,
27:49
and the baked beans.
27:50
I wanna be a Kentucky Colonel.
27:52
- Join the group.
27:53
- Cheers.
27:54
(gentle music)
27:57
Colonel, thank you for a wonderful day.
27:59
I'm not gonna say goodbye,
28:00
I'm gonna say until next time.
28:02
- We're pleased you came to Kentucky.
28:03
- Thank you.
28:04
Y'all are great.
28:05
- Absolutely. - It was wonderful.
28:06
- Take care. - I'll see you next time.
28:08
- Yes, ma'am.
28:09
(gentle music)
28:11
- Well who would have thought there were so many
28:13
variations of Southern barbecue?
28:14
And there's still more.
28:15
Now I'm destined for a down home dip
28:17
in the heart of dixie.
28:19
Then I bring it home to Georgia
28:21
for a family feast with my two boys.
28:27
I hope y'all are enjoying the show
28:29
and I want to hear from you.
28:31
Tell me what recipes or videos you'd like to see me
28:34
make by just leaving a short comment below.
28:38
Now, let's get back to the show, y'all.
28:42
(gentle music)
28:45
Welcome back y'all.
28:46
We're on a tasty tour
28:47
through the Southern states' supreme cuisine,
28:50
from Tennessee's sweet and sassy,
28:52
to Texas' big and best,
28:54
to Burgoo from the blue grass state.
28:57
Now we're on our way back to Georgia,
28:59
but before we get there,
29:01
I just need to make one quick stop in Alabama
29:03
for a truly unique sauce
29:06
that you just can't find nowhere else.
29:09
- One of the things that's unique,
29:11
at least from my perspective to the state of Alabama,
29:14
is this white sauce that we have there.
29:17
And it's this kind of creamy concoction
29:19
of mayonnaise and black pepper and vinegar.
29:22
And that's traditionally served over barbecue chicken.
29:25
You talk about a culinary match made in heaven,
29:27
that white sauce,
29:29
and that smokey chicken are just
29:32
absolutely perfect together.
29:34
- Alabama's slogan is the spirit of courage,
29:38
and you've gotta have a lot of courage,
29:39
and a lot of good barbecue secrets
29:41
to compete with the grill masters
29:43
that you can find at local barbecue competitions
29:45
in the South.
29:46
I'm looking for some guys from Alabama
29:50
that have a very, very secret ingredient
29:52
in the sauce that they make,
29:54
and you won't believe what that secret ingredient is.
29:57
It's my very favorite condiment in the whole world,
30:01
mayonnaise.
30:03
And I think he's right over my shoulder,
30:04
so come with me.
30:06
We're gonna get the scoop on a mayonnaise sauce.
30:11
Chris.
30:13
Chris.
30:14
- Hey Paula, how are you?
30:16
- I'm fine, how are you doing?
30:17
- I'm doing fantastic today.
30:19
- Spill the beans to me, baby.
30:21
- Hey, you've come to the right time.
30:23
- I know about that mayonnaise sauce.
30:24
- We've got some secrets laid out,
30:25
some white barbecue sauce,
30:27
how about that? - Can't wait.
30:29
- Where I come from,
30:30
barbecue sauce is supposed to be white.
30:32
- I've never heard of that.
30:33
- Well come on into my kitchen,
30:34
and we'll see what we got going.
30:36
This sauce, now you realize this recipe's been around
30:38
since 1925 in our restaurants,
30:41
and I may get in trouble for doing this.
30:43
- Uh-oh.
30:43
I don't want you to get in trouble.
30:44
- Ah, well, let's go for it, okay?
30:46
Let's start out with mayonnaise.
30:49
Okay. - A good quality mayonnaise.
30:51
- No doubt, no doubt.
30:54
And we've got apple cider vinegar.
30:58
Lemon juice.
31:01
Water.
31:06
And we've got sugar, salt, black pepper,
31:10
and horse radish, prepared horse radish,
31:12
and red pepper.
31:14
- [Paula] Ooh, so it's a little hot.
31:16
- Well, you know, we like things
31:18
with a little bit of spice down here.
31:19
We sure do.
31:20
There we go.
31:22
Let's whisk it up, see what we come up with.
31:27
Stir it, get it all mixed up and everything.
31:29
- It sounds so heavenly.
31:32
If you just knew how much I love mayonnaise.
31:36
You don't mind if I stick my finger
31:38
in your bowl, do you?
31:39
- You go right ahead.
31:40
Go right ahead.
31:43
- Can't believe it.
31:46
I cannot believe how good that is.
31:48
- That's the secret.
31:49
- And I will not say a word
31:51
about what's in it,
31:52
or how to make it.
31:54
- [Chris] Let's get this to the grill.
31:56
- Let's go.
31:57
I can't wait. - Let's go.
31:59
We made it to the grill, Paula.
32:01
- All right, what you got in here?
32:02
- Ooh. - Ooh.
32:03
- We have some chicken thighs,
32:05
and some chicken breasts,
32:06
and some pork tenderloin.
32:09
- I love it, love it, love it.
32:11
- Let's get the good stuff on it.
32:13
- I love thighs.
32:14
I love chicken thighs.
32:15
- Ooh, I do too.
32:16
- Uh-huh, that's where all the juice is.
32:17
How long you been doing this, Chris?
32:19
(gasps) Oh man, I mean you are-
32:22
- Look at this right here. - I thought we were just gonna
32:23
dip a little corner in.
32:24
- Oh no, no, you submerge it.
32:27
And that white sauce will slowly run off there,
32:29
and make a fabulous plate.
32:32
- Well I can't wait to taste this.
32:33
- Great.
32:35
- Do you mind?
32:36
- [Chris] Go right ahead.
32:41
- Holy camoly.
32:44
Mm, it's so wonderful.
32:46
Thank you so much for sharing the recipe with me.
32:48
- Paula, it's been my pleasure today.
32:50
I'm certainly glad you stopped by.
32:51
- I wish I could stay,
32:52
but I got more barbecuing to do.
32:54
- Great to see you, Paula.
32:55
- Good to see you, dear.
32:56
Bye.
32:57
- Come back and see us.
32:58
- We'll see ya.
32:59
(upbeat music)
33:00
Wow, I'll always remember this trip.
33:03
I sampled some of the best barbecue I've ever had.
33:06
I can't wait to get home,
33:08
and tell my boys all about
33:09
the mayonnaise barbecue sauce I just tasted.
33:12
But before I hit the road to Savannah
33:13
with all my saucy secrets,
33:16
I'm gonna stop
33:17
and get some family tips from my favorite aunt.
33:20
Hey y'all, welcome to my hometown of Albany, Georgia.
33:24
These are the streets that I actually grew up on.
33:27
Spending time with my family
33:30
has always been so important to me.
33:32
As a child I remember many a summer
33:35
sitting out on the bank of the Flint River,
33:37
enjoying the water and the cool breeze.
33:39
And the best part is we didn't have to
33:41
travel far out of Albany for a good meal
33:44
because I came from a long line of good Southern cooks.
33:48
And a very special woman still lives here,
33:51
and that would be my Aunt Peggy.
33:53
She holds all the answers
33:55
and keys to our heritage,
33:57
through the food and the stories that she tells me.
34:01
I wanna get some very special moments
34:04
from those memories,
34:05
and share 'em with you.
34:07
Here I am back in Albany after all these years,
34:11
and I wanna talk barbecue with you.
34:13
- [Peggy] Oh, I'd love to.
34:14
And I love your daddy's barbecue recipe.
34:17
- But his barbecue chicken,
34:19
and your barbecue chicken,
34:21
they always were kind of like a rival.
34:23
- Right.
34:25
- Because you would take daddy's barbecue sauce,
34:27
and throw peanut butter in.
34:30
- [Peggy] Crunchy peanut butter.
34:31
- [Paula] Crunchy peanut butter.
34:33
- [Peggy] I wouldn't use anything but the crunchy
34:34
'cause when I chewed on it
34:35
I wanted to feel that crunch.
34:37
- And I don't think I'll ever forget
34:41
those fourth of July's.
34:42
- [Peggy] I know you won't,
34:43
and I won't either.
34:44
- [Paula] And I want to show people how we do it.
34:47
- Yes. - Down here.
34:48
- [Peggy] Uh-huh.
34:49
- But where do you think I ought to get my meat?
34:52
- Now you know-
34:53
(Paula laughs)
34:54
- [Paula And Peggy] Stripling's.
34:56
- Okay, it's off to Stripling's then.
34:58
Now, as y'all just heard,
35:00
the best place to get your meat is Stripling's.
35:03
I've been coming here for years,
35:04
and Skeeter always has just what I need.
35:07
So after I get my lesson
35:08
in stuffing pork chops with their signature sausage recipes,
35:12
and pick up some ribs for the grill,
35:14
it's time for me to head on home,
35:16
and get to cooking.
35:17
- The first thing we gonna do
35:19
is cut the pocket in there.
35:22
Then all we got to do is set 'em up,
35:24
and poke 'em in.
35:28
Is that it?
35:30
- Well I wish I had more time to chat,
35:31
but I gotta run.
35:33
Thanks for all your help, Skeeter.
35:36
I've enjoyed my road trip so much.
35:39
We started with a few questions in Tennessee,
35:42
to rub or not to rub,
35:43
and where's the beef in Texas.
35:45
Then it was off to Kentucky
35:47
for a barbecue bite with the colonel.
35:49
And where the sauce has just as big a kick as the horses.
35:54
Then when I thought I tried it all
35:56
I found my mayo in Alabama.
35:58
And when I come back I'm gonna
36:00
share all my tasty memories
36:02
when I sit down with my boys
36:03
for a good old Savannah barbecue.
36:08
I so hope y'all are enjoying the show.
36:11
And if you do.
36:13
Be sure to click like, subscribe and
36:16
notification bell so you'll never miss a video.
36:20
And we'll be right back after the break.
36:25
(gentle music)
36:30
Welcome back.
36:30
Our barbecue road trip has taken us near and far,
36:33
and all of our meals were memorable.
36:35
But the sauce was definitely the star.
36:39
We had it drizzled, dipped, dunked,
36:41
splashed, soaked, rubbed and basted.
36:44
The sauce can be spicy or sweet,
36:47
sour or sassy.
36:49
Top it with your pork pulled,
36:51
sliced or diced.
36:53
You can flame it, grill it, sear it,
36:55
smoke it or roast it,
36:56
but no matter where you ramble,
36:59
no matter how it's served,
37:01
it's never a gamble,
37:02
it's the barbecue you deserve.
37:05
So there's only one thing left to do,
37:07
get home and start cooking,
37:09
and see if we've learned something new.
37:13
- Hey, welcome home, Mom.
37:14
- Hey guys. - Welcome home, Mama.
37:15
- Oh, it's so good to be home.
37:16
- How you doing?
37:17
So glad to see you.
37:18
- Oh my goodness it was so- - How was your trip?
37:19
- You have an awesome time? - It was great.
37:20
- Did you get plenty to eat?
37:22
- It was wonderful.
37:23
Yes.
37:24
(all laugh)
37:25
Speaking of little pigs.
37:26
(everyone laughs)
37:28
I had a great time, guys.
37:30
- Awesome.
37:31
- I learned things that money can't buy.
37:32
These people have sauces
37:36
and traditions,
37:37
and the way they do things. - Mm-hmm.
37:39
- And on the way home I was thinking
37:41
"My goodness, I've got traditions
37:43
"that were handed down to me from Daddy,
37:45
"from Aunt Peggy,
37:47
"and it's so important that I hand it down to y'all too."
37:52
Have y'all ever made your granddaddy Hiers' sauce before?
37:56
- I don't think I have.
37:56
- As many times as I've eaten it,
37:57
I don't think I've ever fixed it.
37:58
- So simple, you do it in two minutes.
38:01
But Aunt Peggy took this recipe,
38:03
and she added peanut butter to it.
38:05
- [Bobby] We've eaten that a million times.
38:06
- Yes, you have eaten it.
38:07
So it's very important that you know how to make it.
38:10
- Okay. - Let's do it.
38:11
- And then I've got another thing
38:12
that I wanna show y'all that your Uncle Jerry,
38:16
Jerry Dean, taught me years
38:17
and years ago.
38:18
It's not really a sauce 'cause it's very, very thin.
38:21
- It looks like a broth.
38:22
- Yeah, it does look like a broth, doesn't it?
38:23
But it tenderizes your meat,
38:26
and keeps it moist, without leaving any flavors to it
38:30
because y'all both know that we're gonna
38:31
get our flavors from that meat cooked over that charcoal
38:35
and wood and throwing that barbecue sauce on.
38:38
- Well let's get started,
38:38
'cause we ain't been sitting around since you left.
38:40
- You haven't been slacking off?
38:41
- We got some stuff to show you.
38:42
- Well tell me what y'all are doing.
38:43
- Not as far as you know.
38:44
- Bobby's doing something real neat,
38:45
I can't wait to try this.
38:46
- Dessert burritos.
38:47
My downfall.
38:48
I'm making dessert burritos
38:50
that are packed full of Snickers,
38:52
which is my favorite candy.
38:53
It's gonna be a lip smacking sensation.
38:55
- It sounds like it, son.
38:56
Okay, well you've got that covered,
38:58
so I'm gonna start on the sauce.
38:59
Right here on the grill with the chickens,
39:02
and I'm gonna use my wonderful
39:04
piece of old cast iron,
39:05
which is so reliable.
39:07
Now I'm gonna start with the butter.
39:10
I'm using one stick of melted butter,
39:13
and I'm just gonna mix,
39:14
let that peanut butter,
39:16
see how it's starting to melt in with that butter?
39:18
- [Bobby] Mm-hmm.
39:19
- And your Aunt Peggy likes it with nuts,
39:21
so it makes it,
39:22
you got that crunchy crunch
39:23
kind of going on in your sauce.
39:26
- [Jamie] Right.
39:26
- [Paula] Okay, now the peanut Butter has melted,
39:28
and I'm gonna add one cup of Worcestershire sauce.
39:32
And I'm gonna use fresh lemon juice,
39:35
and the barbecue sauce is ready.
39:37
- Hey, Mama, can I test that?
39:38
- [Paula] Shoot yeah, honey.
39:39
- I just wanna see what it tastes like.
39:42
- It's just delicious.
39:43
- Mm-hmm, that's good.
39:44
Okay, Bobby, what are you doing?
39:45
- I'm making the dessert burrito.
39:46
- Awesome. - My favorite.
39:48
- [Paula] To make his dessert burritos,
39:50
Bobby fills flour tortillas
39:52
with almond paste, Snickers, marshmallows,
39:56
and shredded coconut.
39:57
And then he's gonna roll 'em up,
39:59
and wrap 'em in foil.
40:02
- Can you drop these puppies on the grill.
40:04
- Mm-hmm.
40:04
How long you gonna cook 'em for?
40:06
- Five to eight minutes.
40:07
- That sounds great.
40:08
So just long enough for everything
40:09
to kind of melt together.
40:11
- That's it. - It sounds like we should be
40:12
about ready to eat.
40:13
I wanna look at the ribs.
40:15
Now let me do one more swabbing.
40:17
- [Bobby] So the whole point behind this sauce
40:18
is to keep the pork nice and juicy?
40:20
- Yes.
40:21
You want it moist.
40:22
When you pick up that pork,
40:23
whether it's a butt or ribs,
40:25
and you put it in your mouth,
40:27
and you bite down on it,
40:29
you just want all that juice
40:30
and flavor to explode in your mouth.
40:32
Well, everything's all set.
40:34
Earlier I cooked up the pork chops
40:36
I got from Skeeter,
40:37
and Aunt Peggy's chicken,
40:39
and my ribs done in Uncle Jerry's basting sauce
40:42
are ready to munch on.
40:43
And I can't wait to try Bobby's dessert burritos.
40:47
So now I can finally sit down with my two boys,
40:50
and give this Deen feast a try.
40:53
All right, we can't have a barbecue
40:54
without sweet tea, can we?
40:55
- No, baby, no.
40:57
Here.
40:58
- No.
40:59
- Thank you.
41:00
- Well our table just looks spectacular guys.
41:03
- It does look great.
41:04
- Y'all did a wonderful job,
41:05
and it's so good to be back home,
41:07
and eating barbecue-
41:08
- So glad to have you home, Mama.
41:09
- With my favorite boys.
41:10
- It tastes better when you're here.
41:12
- It tastes better with y'all too.
41:14
- [Bobby] I want you to try one of those pork chops.
41:16
- [Jamie] All right, I will.
41:17
- You know what, I love ribs,
41:19
would you, would you mind just-
41:21
- How do you wanna handle it?
41:22
You want the platter?
41:23
- I tell you what,
41:23
you stay right where you are son, I can reach.
41:27
Yeah.
41:28
Yum.
41:30
How's the pork chop?
41:31
And y'all see it's stuffed with-
41:35
- What's it stuffed with? - What?
41:36
- It's stuffed with their homemade sausage-
41:37
- Oh my God. - That they make right there.
41:40
- It's such a different flavor inside the chop,
41:42
it's so good.
41:43
- [Paula] It's out of this world.
41:44
- It makes me happy.
41:45
- [Paula] It makes you happy? (laughs)
41:48
- All right, Mama, last but not least,
41:51
the desserts I was making with Snickers
41:53
and marshmallows and coconut.
41:55
- Almond paste.
41:56
- Try it.
41:57
Yeah, almond paste.
42:00
I'm sorry.
42:00
I was too excited about you trying it.
42:02
- It looks delicious.
42:05
- It does.
42:08
(Paula laughs)
42:11
Is it good?
42:12
- You did a good job with that senorita.
42:13
- Thanks, Mama.
42:15
- I've had such a good time.
42:17
I've traveled all over the place
42:20
looking for people's traditions,
42:22
and their roots,
42:22
and their barbecue and their sauces,
42:25
although I think my family's recipes
42:27
could bring home a barbecue trophy,
42:29
I know I'm one lucky chick
42:31
to have learned a few more secrets
42:33
that I can hide up my sleeve.
42:34
So I'm gonna be sure to incorporate
42:37
all that I've learned on my road trip
42:39
'cause I want my barbecue to be the best it can be.
42:44
But you know, there's nothing like coming home,
42:47
and sitting down to my own barbecue
42:49
with these two precious sons of mine.
42:52
There's no better ending than the one
42:54
I'm having right now.
42:56
I hope y'all have a good time in your own backyard,
42:58
and until next time America,
43:00
we wish you best dishes from our barbecue to yours.
43:05
(gentle music)
43:07
Yum.
43:08
- That's good. - Have another pork chop.
43:09
- [Paula] Mm, mm, mm.
43:15
Hey, y'all, it's Paula Deen.
43:16
Now, if you enjoyed this video, be sure to like it
43:20
and click the subscribe button as well as the notification
43:24
and bail to be alerted when I post a video.
43:28
Love and Best Dishes Y'all.
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