Up next in 10
4 Southern BBQ Dinner Recipes - Paula's sharing BBQ recipe ideas, including her best Southern coleslaw recipe and homemade lemonade. Paula’s Home Cooking, Season 1, Episode 26.
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00:00 Intro
3:13 The Lady and Son’s Smoked Boston Butt Roast Recipe: https://www.pauladeen.com/recipe/the-lady-and-sons-smoked-boston-butt-roast/
7:32 Chicken Brunswick Stew Recipe: https://www.pauladeen.com/recipe/brunswick-stew/
12:02 The Lady’s Coleslaw Recipe: https://www.pauladeen.com/recipe/the-ladys-coleslaw/
17:39 Homemade Lemonade Recipe: https://www.pauladeen.com/recipe/lemonade/
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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
0:00
- [Paula] Hey, y'all!
0:01
I'm Paula Deen
0:02
and there's one southern tradition
0:04
that I just couldn't do without.
0:06
And that's a real deal southern barbecue.
0:09
So first, I'll show you my Boston butt!
0:12
Guaranteed your gang's gonna be lined up for seconds.
0:16
Next, there's scrumptious chicken Brunswick stew.
0:20
And then, I'm gonna see to a heaping bowl
0:22
of the lady's favorite slaw.
0:24
Chunky, just the way I like it!
0:26
And to wash it all down,
0:27
the squeeze is on with my sweet and tangy lemonade!
0:31
So grab your favorite sauce and heat up your pots,
0:34
'cause the lady's got a hankering
0:36
for a real Southern barbecue!
0:39
- I've found that when people visit us in Savannah,
0:41
they're looking for three things from our kitchen.
0:43
They're looking for plantation style Southern food,
0:47
seafood and barbecue!
0:50
And today, we're gonna go to the King
0:53
and find out how he cooks it.
0:55
Frank McTeer has got his butts on the grill!
1:01
- Hey, Frank!
1:02
- Well hey, Paula.
1:02
- How are you doing? - I'm fine, how are you?
1:04
- I'm doing good.
1:05
Got dry rub all over my hand.
1:05
- Well, that's all right.
1:06
- Good to see you! - Good to see you.
1:08
- I wanted to bring everybody to your house today
1:11
to show 'em how a master does it.
1:13
- We're just getting started.
1:14
I'm putting the dry rub
1:15
and you just sprinkle it on your meat and rub it in.
1:19
- I tell people all the time
1:20
not to be bashful to rub their meat.
1:23
- That's right.
1:24
- Because it really helps to rub those seasonings into it.
1:26
What do you think is the easiest meat to cook on a grill?
1:30
- Well, I would have to say the Boston butts.
1:32
Just because you can put 'em on,
1:33
let 'em cook for eight hours.
1:35
go back to 'em, take them off, you shake it
1:36
and the bone will be in your hand
1:38
and the meat'll be on the table.
1:39
We've already got some that we've started.
1:43
And we just put a little bit on here
1:44
for y'all to come by and see.
1:46
- Just a little bit! (laughs)
1:48
All right, I want to try that bone shaking
1:50
you're talkin' about.
1:51
- I think that this one right here looks just
1:52
- You think so? - as good as it's gonna get.
1:54
- Oh my gracious! - If you can just do that.
1:56
- It's coming right out.
1:57
- Now that one is just about as...
1:59
- Oh my gosh! - tender as you're gonna get.
2:00
- So show me Frank,
2:02
now what do you do after they're ready?
2:04
- We're gonna grab that Boston butt,
2:07
cut the top layer of fat off.
2:09
So yes, you can see it's pretty hot right now.
2:12
So we're just gonna gather the meat up.
2:15
- Throw it in. - Just that quick!
2:17
(machine rumbling)
2:18
- So there's basically your finished product.
2:21
Nice, chipped up barbecue.
2:24
(birds chirping)
2:29
- [Paula] It's out-of-this-world, delicious!
2:32
And now, all of a sudden, it looks like it's gonna rain,
2:34
so you know what I think I'm gonna do?
2:36
- Go in the kitchen.
2:37
- I think that I'm gonna take some butts
2:40
and go into the kitchen and show everybody how
2:43
you can cook 'em inside and get the same flavor.
2:45
- Well, good.
2:46
That sounds great.
2:47
- I had a ball with you today!
2:49
- And I am really glad you stopped by.
2:50
- I think we're gonna have to crown you King of the butts!
2:52
- (chuckles) Thank you, sweetie.
2:54
- [Paula] (laughs) Thanks, I'll see you later!
2:56
- [Frank] Yeah, thanks, Paula!
2:57
(easygoing guitar music)
3:01
- It's raining here today
3:03
and you know there's nothing that I would rather do
3:05
on a rainy day then get in my kitchen and cook.
3:09
I just adore doing that.
3:10
I'd rather do that than eat it when I'm hungry.
3:13
So today, we're gonna start with a Boston butt.
3:17
The very, very first secret to cooking good barbecue
3:22
in the kitchen is a liquid smoke.
3:25
This will give it a flavor just like
3:27
it's been on your barbecue grill.
3:30
Put about, oh, maybe two tablespoons.
3:34
And now we're just gonna season him up good.
3:36
This is so easy to do.
3:37
Now, I've sprinkled him good with house seasoning
3:40
and now I'm gonna use a seasoning salt on him.
3:43
And remember, I'll always be telling you to rub your meat.
3:46
Rub those seasonings into your meat.
3:49
And look at that,
3:50
you see all that beautiful marbling in there.
3:52
This is gonna be a good barbecue!
3:57
Now we're gonna put him in the pan
4:00
and I'm gonna put just a few bay leaves in.
4:03
Those are small, so I'll stick four in there.
4:07
About a cup of water.
4:08
Just enough so that he won't stick to the bottom of the pot.
4:14
And then throw an onion on him.
4:16
We've now got a delicious Southern,
4:19
oven-roasted barbecue.
4:22
Now you can cover him with the lid
4:23
or you can cover him with an aluminum foil.
4:27
It really doesn't matter,
4:28
but he just needs to be sealed up for that first cooking.
4:32
Now I'm not gonna binge y'alls ear
4:34
with all my boring stories today,
4:36
waitin' on that butt to cook.
4:38
I've got one ready for you.
4:40
So let's take him out
4:42
and see if he's ready.
4:44
He smells out of this world.
4:50
(oven door closing)
4:51
Depending on what size butt ya got,
4:54
you're looking at probably,
4:56
I think this was a five pounder,
4:57
so we're looking at about two and a half or three hours.
5:00
Oh, look!
5:01
I might have ya beat, Bucket head!
5:05
All right, let's just...
5:08
Oh, he's just sizzling!
5:15
And you can see all those onions.
5:18
Those onions have almost caramelized down there
5:21
in that pork stock.
5:25
(chuckles) It's so good.
5:28
My mother, lots of times on Sunday,
5:31
would cook a pork roast and she would make
5:33
the most wonderful pork roast and gravy you ever tasted.
5:38
So we're just gonna get this out of our way,
5:41
(pot lid closing)
5:42
so I can get up here to this butt.
5:44
I'm gonna show you a couple of different ways
5:46
that you can serve this.
5:48
You can see how tender and moist and juicy.
5:52
There is nothing any better
5:55
than hot Boston butt out of the oven.
5:59
Nothing.
6:01
People are funny about their barbecue down South.
6:04
You know, they really know what they like
6:06
and what they don't like.
6:07
Some people like sliced barbecue pork,
6:10
some like chopped.
6:11
Personally, I like my barbecue separate from my sauce.
6:15
Some people like theirs mixed up.
6:18
I'm gonna do it both ways.
6:21
Now that's ready for a sandwich.
6:23
And I like to use white bread normally.
6:25
But today, I think I'm gonna try it with wheat
6:27
to just see how it tastes.
6:32
I hope y'all enjoyed Bucket head and his barbecue today.
6:35
He and my boyfriend, Michael,
6:37
grew up together, played football together.
6:39
They were just big buddies.
6:41
In fact, I think ol' Bucket head's just now starting
6:43
to warm up to me, after over a year.
6:46
I love him to death.
6:48
And you know what, I don't even have a plate up here,
6:51
but that's all right. (laughs)
6:52
I don't think this one's ever going to hit the plate.
7:02
It's just as good with the wheat bread.
7:06
I don't know if I can improve on this meal any,
7:08
but stick around, 'cause I'm gonna try
7:10
with chicken Brunswick stew.
7:15
I so hope y'all are enjoying the show.
7:18
And if you do.
7:20
Be sure to click like, subscribe and
7:23
notification bell so you'll never miss a video.
7:27
And we'll be right back after the break.
7:34
We wouldn't dream of having a barbecue down South
7:37
without the favorite sidekick that goes with him.
7:41
And that's Brunswick stew.
7:43
(pot sizzling)
7:44
We're gonna start with canned tomatoes.
7:46
We're gonna add a can of creamed corn.
7:50
And that's nice and sweet.
7:52
We're gonna stir those up.
7:53
This is gonna be so simple.
7:55
A lot of people that know about Brunswick stew think that,
7:59
"Oh my goodness, it's taxing, it's long."
8:02
But we put it together just in a matter of a few minutes.
8:06
Now I'm just gonna put
8:09
maybe three teaspoons of your liquid smoke.
8:13
We're gonna go with a cup of onions.
8:16
A little vinegar.
8:19
Oh, about a tablespoon or maybe a little more.
8:23
Just plain ketchup.
8:27
Your favorite barbecue sauce.
8:29
It can be a homemade or a bottled.
8:32
There's actually some pretty good
8:33
bottled sauces out there now,
8:35
but it's so easy to make your own.
8:37
There's no reason why you shouldn't.
8:39
And I like my Brunswick stew a little on the sweet side.
8:43
So I'm gonna add just a little bit of sugar.
8:46
And I'm gonna put that right there,
8:47
because I may come back and add a little bit more.
8:50
I'm just gonna wait and see.
8:52
We're gonna put a little house seasoning
8:55
and a little celery seed.
8:59
To give it just a little bite.
9:02
And then I'm gonna top it off
9:03
with a few dashes of Worcestershire sauce.
9:08
Now, one of the things I want to caution you about
9:11
when you're making Brunswick stew is, for some reason,
9:15
this wants to stick so very badly to your pot.
9:18
So you never, ever want to walk away from this.
9:20
You want to kinda stay close by it,
9:22
so you can give it a stir every few minutes.
9:25
And then we're gonna come over here
9:27
where I've actually cooked the chicken
9:30
and we're gonna get out some of that good rich stock.
9:34
This is one of those dishes that's
9:36
so quick and easy for a weekend lunch.
9:42
(liquid pouring)
9:45
And we're just gonna let that cook now
9:46
while I'm picking the chicken.
9:49
That stock's really gonna make it good.
9:51
And I'm gonna cook this uncovered
9:53
so that some of the liquid,
9:55
you can see that it's kind of thin.
9:57
And I want that liquid to kind of just go away a little bit
10:00
and get tight and thick.
10:02
And now all we have to do is pick our chicken.
10:06
This is one of my favorite things to do.
10:08
I had picked so many chickens in my lifetime,
10:10
you wouldn't believe it.
10:11
In a classic Southern barbecue,
10:14
it would be hours and hours and hours of preparing.
10:18
Actually, this was usually cooked outside over an open fire.
10:23
When we used to have Thanksgiving,
10:25
my uncle would always rig up a pot in the backyard
10:29
and cook everybody's favorite Brunswick stew.
10:33
And it would be so good,
10:34
it would just make your tongue want to slap your brains out.
10:37
It was just out of this world.
10:40
But this is a much easier version.
10:43
But now we're gonna go ahead
10:45
and you can see our pot of Brunswick stew
10:47
is starting to cook up real, real good.
10:51
We're just gonna add our meat now.
10:54
So all we have to do now is let it cook down
10:57
and then continue to kind of sample it
11:00
and get it where you want it.
11:01
But this is on the way to...
11:06
being a delicious pot of stew.
11:08
And we're looking at maybe simmering it
11:10
for about 20 minutes.
11:12
But don't forget,
11:13
don't leave that pot for very long,
11:15
'cause you're gonna need to stir.
11:16
And when we come back,
11:18
I'm gonna be making the Lady's Coleslaw
11:21
and a classic Southern lemonade.
11:27
I hope y'all are enjoying the show
11:29
and I want to hear from you.
11:31
Tell me what recipes or videos you'd like to see me
11:34
make by just leaving a short comment below.
11:38
Now, let's get back to the show, y'all.
11:44
Look, it's just bubbling away.
11:46
It's still simmering and cooking.
11:47
And I just tasted a little bit
11:49
and I think it needs a little black pepper.
11:51
So that's what I'm gonna do.
11:55
Oh yeah, baby.
11:57
It's looking good.
11:59
While it soaks up that black pepper,
12:01
we're gonna move down here now and make our coleslaw.
12:04
And I'm a little fussy about my coleslaw,
12:06
I have to tell you.
12:08
I always want to make sure that my cabbage
12:11
has this dark green leaf on it,
12:13
because that adds such a pretty color.
12:15
I can't stand to see coleslaw that's just solid white.
12:19
It's just ugly.
12:21
So we've got a nice head of cabbage
12:23
and we're gonna cut it in two.
12:25
See how your colors change?
12:27
And we want to get every bit of that color in our bowl.
12:30
So I'm gonna set it to the side and I'm gonna go ahead
12:32
and mix up our dressing now.
12:34
And we're gonna do mayonnaise.
12:36
This is a very simple dressing.
12:39
I like my coleslaw a little on the sweet side.
12:42
So we're gonna add some sugar.
12:46
And I'm gonna put about a tablespoon of just white vinegar.
12:49
If you use color,
12:49
they'll actually change the color of your coleslaw.
12:52
I'm gonna add a little lemon pepper,
12:54
'cause the lemon just tarts it up a little bit.
12:57
I'm gonna add a little bit of Jane's Krazy Mixed Up salt.
13:01
Just a little.
13:02
And I'm gonna let this sit over here
13:05
and let all those flavors marry together.
13:10
All right.
13:11
So here we go.
13:12
I'm gonna start by putting some carrots.
13:16
So I'm gonna put just a few in there.
13:19
(blender rumbling) So we're just gonna get those...
13:22
(blender rumbling) ground up pretty good.
13:24
And now I'm gonna add my bell pepper.
13:28
And I didn't add the bell pepper
13:30
and the carrots at the same time,
13:32
because this is softer and it would just turn
13:34
to a watery mush on us.
13:36
(knife chopping)
13:39
See how much softer he is than a carrot.
13:41
And you can see how our colors are already
13:43
starting to come together for us.
13:46
And then I'm gonna take our green onions.
13:49
I love these in it.
13:50
(knife chopping)
13:58
(blender rumbling)
14:02
And I think that's just right.
14:06
You can see our bell pepper is chopped,
14:08
but it's not mush.
14:14
And I'm just gonna take it
14:17
and add it onto our dressing.
14:21
Just like that.
14:25
Doesn't that look good?
14:27
Now for our cabbage.
14:29
For my coleslaw, I like a lot of texture,
14:33
so I'm gonna prepare my cabbage two different ways.
14:36
I'm gonna have a variety in there.
14:38
One half, I'm gonna cut into shreds.
14:43
See how thin I've gotten that?
14:45
And you'll need a good knife to do this with.
14:48
And then we're gonna take his brother here
14:50
and we're gonna throw him over here.
14:53
(cabbage cracking)
14:53
And I'm just gonna break up that green a little bit
14:57
and then I'm gonna just cut him into chunks.
15:01
(knife chopping)
15:04
Just like that.
15:06
And I cut out the core of the cabbage
15:10
and I left a nibble on this, so that's my snack.
15:13
And it's a healthy snack too.
15:14
It's good for you.
15:17
(lid closing)
15:20
So keep very good control over your button.
15:24
See how pretty that is?
15:26
Now you may have a couple of pieces like that,
15:28
but that's all right.
15:28
You can pull 'em out and get 'em in the next one.
15:38
Pretty, pretty.
15:39
And you can see all the different colored greens
15:41
that the cabbage has.
15:43
And then we're just gonna take our shredded cabbage
15:48
and toss him into it.
15:49
And see how pretty that is?
15:51
All the textures and all the colors?
15:54
And then we're just gonna pour our dressing over it.
15:56
My grandma Paula always said,
15:57
"Now Paula, don't salt your coleslaw.
16:00
Because the salt is gonna pull
16:02
the water out of the cabbage."
16:04
But you see,
16:05
I went over here and still put a little salt in.
16:09
And you can just bowl this up and sprinkle it
16:11
with a little paprika and a few bell pepper rings
16:15
and it's so pretty.
16:17
I've stood it as long as I can, y'all.
16:19
I think the Brunswick stew's ready.
16:22
And I love eating my Brunswick stew with rice.
16:27
So I'm gonna put me just a little rice on there
16:32
and eat it like I normally would
16:33
to make sure everything's just right.
16:38
And I've gotten to taste the coleslaw too.
16:41
You know, I love the combination of coleslaw
16:44
and Brunswick stew and rice.
16:46
You've got your cool crispiness of your cabbage
16:49
and the hot spice of your Brunswick stew
16:52
and they just go together.
16:57
Like Jack and Jill.
17:01
Mmm!
17:05
Just as good as I thought it was gonna be!
17:08
Stick around, 'cause next, we're gonna be chasing this
17:10
with some Southern lemonade!
17:17
I so hope y'all are enjoying the show.
17:20
And if you do.
17:22
Be sure to click like, subscribe and
17:24
notification bell so you'll never miss a video.
17:29
And we'll be right back after the break.
17:35
I've prepared some lip smacking food today,
17:38
so now I'm in for something great to wash it down with.
17:41
The main ingredient issues in fresh lemons.
17:44
If you don't have fresh lemons,
17:46
wait until another day to make your lemonade when you do.
17:48
Now, we needed a cup of lemon juice
17:51
and I'm gonna add a cup of sugar.
17:54
This is always risky business to pour hot,
17:57
boiling water into glass.
17:59
But this is a nice thick one,
18:00
so I think it's gonna work.
18:03
But you might want to be careful with that at home.
18:07
We're gonna just stir that up and let the sugar dissolve.
18:11
We're gonna add our lemon juice.
18:15
And enough water to make our half a gallon.
18:21
Now remember for your barbecues,
18:23
there's a couple of tricks that you can do.
18:26
If you get rained out outside,
18:27
the liquid smoke is so great.
18:30
But if you are able to do it outside,
18:32
you can get you some hickory chips
18:35
and soak 'em in water and throw 'em on your fire.
18:39
And that gives it such a nice flavor.
18:42
(ice clinking)
18:43
And let's see what we've got now is our chaser
18:47
for that delicious barbecue we've got cooked.
18:51
I think I'm gonna give him just one more big fat wedge
18:55
and give him a squeeze.
18:58
You know, it ain't Southern lemonade without fresh mint.
19:02
Oh, doesn't that look cool and refreshing?
19:09
So delicious on a summer day.
19:13
I don't know if you can see or not,
19:15
but I'm standing out on my porch and it's drizzling rain.
19:18
An ugly day, but that didn't matter one drop to me,
19:21
because I produce the easiest inside barbecue
19:25
that you could ever hope to have.
19:27
There's no reason why you can't
19:28
do it yourself at home America!
19:31
The Boston butt, the Brunswick stew over rice,
19:34
the coleslaw and I even had a chance
19:37
to make a six layer chocolate cake.
19:39
And I'm gonna wash it down with that fresh lemonade.
19:43
So don't hesitate to have your own indoor barbecue.
19:47
And as always America,
19:50
I wish you best dishes from my kitchen to yours.
19:59
Hey, y'all, it's Paula Deen.
20:00
Now, if you enjoyed this video, be sure to like it
20:04
and click the subscribe button as well as the notification
20:08
and bell to be alerted when I post a video.
20:12
Love and Best Dishes Y'all.
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