Up next in 10
Southern BBQ Two | 6 Southern Grilling Recipes - Paula's sharing her favorite grilled chicken marinade, frying biscuits on the stove, and making a decadent Krispy Kreme bread pudding recipe! Paula’s Home Cooking, Season 2, Episode 18.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
3:04 Daddy's Tangy Grilling Sauce Recipe: https://www.pauladeen.com/recipe/daddys-tangy-grilling-sauce/
4:26 Chicken on the Grill Recipe: https://www.pauladeen.com/recipe/chicken-on-the-grill/
5:56 Fried Biscuits Recipe: https://www.pauladeen.com/recipe/fried-biscuits/
9:23 Bill Nicholson’s Famous Donut Bread Pudding Recipe: https://www.pauladeen.com/recipe/bill-nicholsons-famous-donut-bread-pudding/
15:19 Grilled Asparagus with Lemon Garlic Recipe: https://www.pauladeen.com/recipe/grilled-asparagus-with-lemon-garlic/
16:37 Grilled Peaches Recipe
------------------------
For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Show More Show Less View Video Transcript
0:00
- Hi, y'all.
0:02
I'm Paula Deen.
0:03
Now, barbecuing in the South is not just grilling.
0:07
It's a cooking way of life.
0:09
Before we get started, we're gonna take a trip
0:12
to America's beloved doughnut shop Krispy Kreme.
0:17
You know, Lucy ain't got nothing on me
0:19
when it comes to working that conveyor belt.
0:22
And after a belly full of goodness,
0:24
it's time for cooking.
0:26
And I'm gonna start with my daddy's tangy grilling sauce
0:29
for my chicken.
0:30
And then, believe it or not, it's fried biscuits
0:33
just full of flavor.
0:35
Last but not least, it's my friend Bill Nicholson's
0:38
Krispy Kreme bread pudding.
0:40
Y'all pull up your lounge chair
0:42
and loosen your belt buckle
0:43
because it's barbecue time.
0:46
Hi.
0:47
I actually found out a few days ago
0:48
from my local weatherman that today was supposed
0:51
to be a beautiful, cool, sunny day.
0:54
So I couldn't resist the idea
0:57
of doing a barbecue outside.
0:59
So I've got the grill cranked up.
1:01
Michael's back there watching the fire
1:03
because I've got one quick stop that I've got to make.
1:06
To go along with all of our healthy grilled foods today,
1:11
I'm going to Krispy Kreme to get doughnuts
1:14
to make a bread pudding.
1:16
So y'all don't want to miss today's show.
1:19
It's gonna be so delicious.
1:26
All right.
1:30
You hiding back there, Linda?
1:31
- Actually I'm not.
1:32
How are you?
1:34
- Good to see you. - Good.
1:35
- I need two dozen doughnuts,
1:37
please, glazed. - Okay.
1:38
- Really? Hot?
1:40
- You know ...
1:40
Is there any kind?
1:41
- No way!
1:42
Come on girl! - I've been sitting out here
1:43
in the parking lot waiting on hot doughnuts.
1:44
I can come back there with you?
1:46
- Certainly.
1:46
Come on. - All right.
1:48
You're gonna trust me to load it up?
1:49
- Certainly, I am.
1:51
No, I want you to ...
1:52
Look at you. (laughs)
1:54
(frantic music)
1:58
Oh my God. (laughs)
2:05
How many do you have in the box?
2:07
- 20.
2:08
(Linda laughs)
2:10
You gonna help me?
2:13
- We'll use these for the bread pudding.
2:14
You can have those in the car.
2:18
- Okay.
2:20
I bit off of 'em so they'd all fit in the box.
2:23
See how nice and close they fit now?
2:26
Y'all are not making use of the box.
2:28
- We aren't.
2:28
We aren't, but you did a great job.
2:32
Okay, Paula, thanks again.
2:33
You have a great day.
2:35
- You know what, Linda?
2:36
I had so much fun.
2:37
I knew I could fit 20 doughnuts
2:39
in that box. - You did it, girl.
2:41
(both laughing)
2:41
- Thanks.
2:42
- Thank you. Bye. - Bye-bye.
2:43
(gentle music)
2:49
- I actually got a baker's dozen.
2:51
One for the cook.
2:52
Y'all come on.
2:53
It's time to cook.
2:54
All right, the doughnuts are safely in the kitchen
2:57
away from me
2:58
and hopefully away from Michael.
3:00
Hopefully when it's time for me to make that bread pudding,
3:02
they'll still be on the counter.
3:04
All right, now, what I'm starting
3:05
with first is my daddy's barbecue sauce.
3:09
Daddy just cooked the most wonderful chickens
3:13
on the grill,
3:13
and I've got my butter melting.
3:16
And I'm gonna add one cup of Worcestershire.
3:19
This is a real tart sauce,
3:24
and it's real dark,
3:25
and it's real, real thin.
3:27
It's not like you think of a barbecue sauce
3:30
as being red and thick.
3:31
It's not like that at all.
3:33
And now we're gonna add the juice of two lemons.
3:37
I'm gonna squeeze those out good.
3:38
And I can't believe that
3:40
that lemon didn't have the first seed it in.
3:42
So I'm gonna take that pulp
3:44
and stick it over in there.
3:45
And I'm gonna drop the lemon in it
3:48
to absorb all that lemon flavor.
3:52
Oh, it's gonna be so good.
3:54
A good trick to get all the juice
3:56
out your lemon is pop this into the microwave
3:59
for about 10 seconds,
4:02
and it will render you so much more juice.
4:06
So that's it.
4:07
That's all it is to our sauce.
4:10
You can always add a little black pepper to it
4:12
and some salt.
4:21
So good.
4:23
And I'm gonna let that simmer just for a second.
4:25
And we're gonna get our chickens ready
4:27
to go on the grill.
4:29
Now, actually you would want to do this
4:31
probably the night before,
4:33
or if you were doing it in the evening,
4:34
at least early in the morning
4:36
so that your chickens could soak up all the flavor
4:38
and all the seasoning that you're gonna put on it.
4:41
Now, we're gonna start with a oil,
4:43
and we're just gonna baste our chicken.
4:45
And this'll keep it moist,
4:47
and it'll give our seasoning something to stick to.
4:51
Now, I've washed these chickens real, real good.
4:54
And I'm just gonna use salt, pepper, and garlic powder.
4:59
All right, so that's all we have to do.
5:03
And, hopefully, we're on the way to some chicken
5:05
that'll really remind me of the days
5:08
when daddy was out in the backyard grilling his chicken
5:12
for everybody.
5:13
All right, I'm gonna move this off now
5:15
and move the birds on.
5:21
And I'm gonna put 'em skin side up.
5:23
And you can see that that fire is nice and hot.
5:27
Now, you can regulate your fire with your lid.
5:31
We can actually shut that off,
5:34
and it'll keep the flame from going down.
5:36
So, while our chicken's cooking,
5:37
let's run on in the house.
5:39
(upbeat music)
5:41
I've got to get rid of this rag.
5:44
It's the one I was using
5:48
after touching that chicken,
5:50
so y'all bear with me.
5:51
I've got to just wash my hands a minute.
5:54
And then I'm gonna come over here
5:55
and I'm gonna show you the nicest treat.
5:58
I probably first had this ...
6:01
Oh, I was probably 22 or 23 years old.
6:04
And, at Panama City Beach Florida,
6:06
we went to this little restaurant that had seafood baskets.
6:11
And, along with each basket,
6:13
they served a fried biscuit in it.
6:16
And they were so delicious.
6:20
So that's what we're gonna do today.
6:21
We got our oil heating,
6:23
and I'm gonna be bringing it to about 350 degrees.
6:26
And, to do this, we're gonna use a canned biscuit.
6:31
We're gonna do a little twist though
6:33
with our biscuits.
6:34
When we pull 'em out,
6:35
I'm gonna show you a little trick
6:36
that's gonna make 'em ... (can pops)
6:40
That always scares me.
6:42
This is gonna make 'em ever so good.
6:44
All right, we're just gonna pull our biscuits apart.
6:50
All right.
6:52
Okay, our oil should be hot enough,
6:54
so we're gonna stick 'em in there and see.
6:57
Oh yeah.
7:01
My mama used to make Bubba and me doughnuts
7:04
with canned biscuits.
7:06
Oh, and they would just be so good to eat 'em hot.
7:10
All right, now, you can see
7:11
that this is not gonna take long.
7:13
I'm just gonna kinda move those around.
7:16
And I'm cooking these up today
7:17
for everybody to snack on while we're waiting
7:21
for the chicken to get done.
7:22
All right, those look good,
7:23
so I'm gonna go ahead and cut off our fire.
7:27
I'm actually gonna change now,
7:29
so I can get two at the time
7:31
and get 'em out of that grease.
7:33
I'm fixing to fill him up with a honey-butter mixture.
7:37
And I'm using, you can see, a container like you would
7:41
for a picnic that holds your mustard
7:43
and ketchup and mayonnaise.
7:45
And I'm just gonna insert him into that biscuit
7:49
and fill him up.
7:53
(gasps) Is that a snack or what?
8:01
(biscuit crunches)
8:05
Mm-mm-mm.
8:07
Y'all don't go too far
8:08
because next I'm gonna be showing you
8:10
how to make a Krispy Kreme bread pudding.
8:17
So y'all don't go too far.
8:21
Mm-mm-mm-mm-mm-mm-mm.
8:29
I so hope y'all are enjoying the show.
8:32
And if you do.
8:34
Be sure to click like, subscribe and
8:37
notification bell so you'll never miss a video.
8:41
And we'll be right back after the break.
8:48
Well, how'd y'all like those biscuits?
8:50
They're something else, aren't they?
8:52
(sighs) Now, it's time to check our chicken.
8:56
Oh, and it looks so good.
9:00
Now, I'm just gonna flip it over to the other side,
9:02
and, oh, you can see how nicely that's browned.
9:07
Just a few more minutes with that.
9:09
And then we'll start swabbing it
9:10
with my daddy's wonderful barbecue sauce.
9:14
Okay, that looks like it can tend to itself,
9:16
so now it's back into the kitchen
9:19
to make that yummy bread pudding.
9:21
I'm so ready to get in here
9:23
and finish this bread pudding for you.
9:25
You're just not gonna believe it.
9:27
Now, I've started chopping my doughnuts up,
9:30
and that looks like a pile, doesn't it?
9:32
It's actually gonna wind up about two dozen.
9:35
So I'm gonna finish these up.
9:38
Got about six more left.
9:40
And this is so good and easy to do.
9:44
This is so funny.
9:45
You know, I really believe in, like, good karma.
9:48
And one day I was thinking,
9:50
"Gosh, I would love to be able to do something
9:52
with Krispy Kreme doughnuts on the show,"
9:55
but I said, "You know,
9:56
you can't improve a Krispy Kreme doughnut.
10:00
All it needs is a quart of milk and your lips,
10:04
and you're home with it."
10:05
Well, about two days later, after these thoughts
10:08
went through my head,
10:10
I got a letter from a TV friend of mine
10:13
that watches my show.
10:14
His name is Bill Nicholson.
10:16
And he said, "I just wanted to share with you
10:19
a recipe that I make for my friends."
10:21
And he said, "It's my Krispy Kreme bread pudding."
10:26
I could not believe it.
10:27
So I called him and found out exactly how to make it
10:31
and talked to him about it.
10:33
So I'm gonna share this with y'all today.
10:35
We've got all of our doughnuts in our pan.
10:38
Now we're gonna add two beaten eggs
10:43
and sweetened condensed milk,
10:46
Like they might not have enough sugar in them.
10:49
But, now, you do notice that
10:50
this is the only sweetener Bill's added.
10:52
There's no sugar in this recipe.
10:55
That's pretty good, isn't it?
10:58
A bread pudding with no sugar added. (giggles)
11:03
All right, so we're just gonna get that real good.
11:05
And then we're gonna get an ordinary can of fruit cocktail
11:08
along with the liquid.
11:10
We're just gonna pour that over it.
11:13
And we're gonna add a pinch of salt
11:16
and a teaspoon or two of cinnamon
11:19
and then raisins.
11:20
And, you know, raisins are always optional
11:23
when you're making bread pudding.
11:25
Personally, I love 'em though.
11:27
So I'm just gonna take that
11:29
and mix that all together.
11:33
Now, Bill told me that he takes his bread pudding
11:36
and actually takes his hands and squishes it,
11:39
but I really like the idea of the chunks of doughnuts.
11:43
All right, now we're gonna transfer this
11:45
to our baking dish.
11:50
Is this not sinful?
11:53
Look at that sticky condensed milk
11:56
and the juice from our fruit cocktail.
11:59
All right, I think that's about all I can stuff in there.
12:02
So I'm gonna throw this into the oven,
12:04
and we're gonna let it cook
12:06
until the center is no longer jiggly,
12:09
probably about 45 minutes.
12:12
Look how pretty that looks.
12:13
You can see the grapes from the fruit cocktail
12:15
and your peaches and the raisins.
12:18
And I see a little cherry peeking out.
12:21
Mm.
12:29
(pan bangs)
12:30
Now, I have one ready.
12:32
I couldn't make you wait.
12:36
(pan bangs)
12:41
All right, we're gonna let that sit there for a few minutes
12:43
because, believe it or not,
12:45
we're not through with this bad boy yet.
12:47
We're gonna top it now with a rum sauce.
12:49
And I've got a stick of butter melted here,
12:52
and I'm gonna add a box of powdered sugar.
12:56
And this doesn't have to cook.
12:59
We're just gonna work it in,
13:00
and then we're gonna thin this with a little rum.
13:11
Just enough to make a glaze that can be drizzled on top.
13:15
All right, now, we want to pour this
13:17
onto our bread pudding while our pudding is still warm,
13:21
and it will finish melting that powdered sugar.
13:25
So I'm just gonna drizzle it on top.
13:29
My goodness, it kinda looks like a strudel or something,
13:33
doesn't it?
13:35
You know, I can't hardly wait to taste it.
13:38
(gasps) Look!
13:40
The smell between the glaze of the doughnut
13:44
and the cinnamon is, just, it'll knock you into next week.
13:49
Okay, here we go.
13:56
Mm.
13:57
Bill, you bad boy.
14:00
I think you need a spanking
14:02
because you've been a bad, bad boy.
14:08
I gotta take a quick break to catch my breath
14:11
after this one.
14:12
But, when we come back, I'm gonna show you
14:14
how to grill a nice asparagus.
14:20
I hope y'all are enjoying the show
14:22
and I want to hear from you.
14:24
Tell me what recipes or videos you'd like to see me
14:27
make by just leaving a short comment below.
14:31
Now, let's get back to the show, y'all.
14:38
Would y'all believe I've even whipped up some ice cream?
14:41
And I'm gonna sit it right there.
14:42
I've got it nice and packed in ice and salt.
14:46
And now it's time to finish up daddy's chicken.
14:49
Now, the secret to my daddy's chicken was he didn't sauce it
14:53
until the last 10 or 15 minutes
14:55
because there's so much butter in his sauce
14:57
that it'll cause your fire to flame all up
15:01
and possibly burn your chicken.
15:03
So we're just gonna swab him real, real good.
15:07
And he smells out of this world.
15:09
My daddy made a lot of people happy
15:12
with his barbecue chicken.
15:14
All right, now, we're gonna wrap this meal up
15:16
in just a couple of minutes.
15:18
I'm gonna put the lid back on.
15:19
And I want to show you one of my favorite ways
15:21
to eat asparagus.
15:23
Now, I have put the asparagus spears on two skewers,
15:27
making almost the shape of a raft.
15:30
Now, we're gonna put a little olive oil,
15:33
a little fresh garlic,
15:35
and you can actually mix this up earlier in the day,
15:38
and a little lemon zest, about a teaspoon of lemon zest.
15:43
Then I'm gonna put a little salt and a little fresh pepper.
15:48
And this is so good.
15:49
And I'm gonna take my rafts ...
15:52
And you can see how I've done 'em.
15:53
I've put an asparagus spear every other way.
15:57
Then we're gonna take our asparagus and just brush it
16:00
with our olive oil and garlic.
16:04
And this is gonna be a nice, light side
16:07
to that bread pudding we made.
16:10
Okay, I've got those all done,
16:12
and I'm gonna come over here and swab the chicken
16:18
one more time.
16:20
These look and smell too delicious.
16:23
Now, I'm gonna layer our asparagus on our grill.
16:26
And this is not gonna take very long at all.
16:30
All right, now, I want to offer all my guests
16:33
a lighter option to that rich bread pudding,
16:36
so all I'm gonna do is take a couple of peaches
16:40
and throw them on the grill.
16:42
Just gonna pop out the seeds.
16:45
I'm gonna dip 'em in butter,
16:47
and in sugar
16:49
and straight onto the grill.
16:52
All right, now I'm gonna close that grill for a minute
16:55
and get rid of that flame.
16:56
And it won't take but a couple of minutes
16:58
and they'll be ready.
17:00
Everything should be ready now.
17:02
Let's take a look.
17:05
And the chicken's definitely done.
17:07
It looks so delicious.
17:10
You can see that leg is trying to come apart on us.
17:13
And the asparagus looks scrumptious.
17:17
This looks so, so good.
17:19
Let's check our ...
17:20
Oh, and our peaches looks yummy.
17:25
Look how delicious they look with their grill marks.
17:28
This meal looks so good.
17:31
You've got your green.
17:32
You've got your orange.
17:34
And you've got your brown from the chicken.
17:36
I've got to get in here
17:37
and get me a leg.
17:39
Oh, it's hot and juicy.
17:43
A great meal for a nice, beautiful, sunny day.
17:51
Oh my goodness.
17:53
It's almost as good as I remember my daddy's being.
17:59
And the asparagus is just perfect with the garlic
18:02
and the olive oil.
18:03
And, even though I planned this for dessert,
18:06
I just had to go ahead and put one on my plate.
18:10
Mm.
18:11
The sweet and the savory is just awesome together.
18:15
I can't tell you what that little bit of butter and sugar
18:18
did to that peach.
18:20
It's all just yummy.
18:22
I gotta go for a second,
18:23
but, when I come back,
18:24
I'm gonna share some grilling tips with you.
18:27
So y'all stay with me.
18:31
I so hope y'all are enjoying the show.
18:34
And if you do.
18:36
Be sure to click like, subscribe and
18:38
notification bell so you'll never miss a video.
18:42
And we'll be right back after the break.
18:49
I just love grilling shows.
18:51
The opportunity to be outside and have all the flavors
18:55
that come off that fabulous charcoal's just too much.
18:59
I want to share with you though, before we leave,
19:01
some things to avoid on your grill.
19:04
You'll want to stay away from vegetables
19:06
like carrots and parsnips and potatoes
19:08
because they'll burn on the outside
19:10
and still be raw on the inside.
19:13
Some great vegetables, though, to grill is zucchini,
19:17
yellow squash, eggplant, peppers, onions,
19:20
even napa cabbage.
19:23
And the fruits to grill would be pears, apples,
19:27
peaches, and pineapple.
19:30
All these are just luscious dipped in your butter
19:33
and dipped in sugar and grilled.
19:34
And you can, after you've taken you entree off the grill,
19:37
you can pop those on at the last minute.
19:40
And, for you grilled asparagus during the winter
19:42
when you can't cook outside,
19:44
a nice, ridged grilling pan will work perfect in the oven.
19:49
And a nice alternative
19:51
to a heavy dessert is a piece of grilled fruit
19:55
with a nice scoop of ice cream or yogurt on it.
20:00
I had a great time with y'all today being outside
20:03
under these beautiful blue skies
20:05
and grilling this wonderful chicken
20:07
that my daddy used to make when I was a little girl;
20:10
and the deep fried biscuits that I hadn't had in years;
20:14
and the grilled asparagus; and the grilled fruit;
20:17
and, more than anything,
20:20
Bill's sinful, sinful Krispy Kreme
20:24
doughnut bread pudding.
20:27
You've got to try it.
20:28
It's over the top.
20:30
I hope that you make it and like it as much as I did.
20:33
And until next time, America, I send you love
20:36
and best dishes from my grill to yours.
20:42
Hey, y'all, it's Paula Deen.
20:44
Now, if you enjoyed this video, be sure to like it
20:48
and click the subscribe button as well as the notification
20:51
and bell to be alerted when I post a video.
20:55
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure