Up next in 10
4 BBQ Dinner Recipes - Paula shares how to smoke brisket, a recipe for crock pot pinto beans with bacon, a spicy coleslaw recipe, and a homemade strawberry pie recipe. Paula’s Home Cooking, Season 4, Episode 1.
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00:00 Intro
2:21 Texas Brisket Recipe: https://www.pauladeen.com/recipe/texas-brisket/
4:52 Slow Cooker Pinto Beans Recipe: https://www.pauladeen.com/recipe/slow-cooker-pinto-beans/
9:07 Hot Coleslaw Recipe: https://www.pauladeen.com/recipe/hot-slaw/
14:20 Strawberry & Cream Pie Recipe: https://www.pauladeen.com/recipe/strawberry-cream-pie/
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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
- Hey, y'all. I'm Paula Deen.
0:03
Grab your deck shoes
0:04
because today we're going for a ride on a tugboat.
0:07
But before we go out on the water,
0:09
I've got to put a meal together
0:11
to help keep those sailors happy.
0:14
First up, I'm gonna be making a smoked Texas brisket
0:17
that's sure to be a man-pleaser.
0:20
And nothing goes better with brisket than beans,
0:23
so I'm gonna show you the secret
0:25
to the perfect pot of pinto beans.
0:28
And then to spice things up,
0:30
I'm gonna be making coleslaw in a hot new way
0:33
that I think you're gonna just love.
0:35
And, of course, no meal is complete without dessert.
0:38
And my mile-high strawberry cream pie
0:41
is just the perfect way to cool down a hot meal.
0:45
So meet me by the docks, y'all,
0:47
'cause today we gonna be having fun by the water.
0:52
You know, I just can't get enough
0:53
of all this beauty out here.
0:55
And I'm the newest member of the Groover family.
0:58
And so I affectionately call all this Grooverville
1:03
because it was established years and years and years ago
1:07
by Big Henry and Carmel Groover,
1:10
that would be Michael's mother and daddy.
1:12
This is Nick and Jody's house right here.
1:15
And, of course, this is the house
1:17
that Micheal and I are building,
1:18
and the family home that they actually grew up in
1:21
is where Father Hank lives.
1:23
So all the brothers are still on the original spot.
1:27
I've got a great little setup right up here,
1:30
so we might wanna get started on it
1:32
if Michael and them are gonna get fed tonight.
1:34
So y'all come on.
1:35
I got a call from Michael a little while ago
1:37
and he said, "The crew and I are gonna be stuck
1:39
"on this tugboat until about midnight.
1:41
"Is there any way you could bring us some supper?"
1:43
And I said, "Well, it'll work out perfect, Michael,
1:45
"because I had just gotten all setup
1:48
"to put a brisket on the grill.
1:50
"So I'll just go ahead and cook that.
1:52
"And I would love to feed y'all.
1:54
"In fact, y'all can be my guinea pigs."
1:57
Because I don't know if you caught my barbecue special,
1:59
but Tom out in San Antonio
2:02
came and taught me how to cook brisket.
2:04
Well, I had never cooked it before.
2:05
So I'm gonna cook this brisket
2:08
and I'm gonna cook a nice pot of pinto beans
2:11
in the crock-pot.
2:12
And the great part of this meal is
2:15
it can kind of tend to itself.
2:16
'Cause I got a lot of running and errands
2:18
that I've got to do.
2:19
So let's get started.
2:21
I've got my brisket here
2:24
and I'm gonna put a dry rub on it.
2:27
I've got our house seasoning, chili powder,
2:30
just a little brown sugar, not much,
2:33
and a good bit of cayenne pepper,
2:35
and onion salt, and dried oregano.
2:38
Now all I'm gonna do is just mix all this together
2:41
and create my own rub.
2:43
Now you can buy these already mixed up,
2:45
but they're so easy to make in your own kitchen.
2:48
And that way you can put your flavors
2:51
that you are really crazy about together.
2:54
Ooh, it smells good.
2:55
I love the chili powder smell.
2:58
Now we're gonna coat this good.
3:00
Tom told me not to be shy.
3:03
All right, so I've got that side coated good,
3:06
so I'm gonna flip him over and coat this other side.
3:09
I'm just gonna pour it all on and rub it,
3:12
rub it into him, 'cause I want those flavors
3:15
all inside of him, just like that.
3:19
And you'll see that this was the fat side.
3:22
Love that little bit of fat on that brisket.
3:24
It's real, real rich, but it's so good.
3:28
Tom taught me to cook this at like 250 degrees
3:32
for 10 to 12 hours.
3:35
Well, I'm gonna cook this in a smoker,
3:36
which has a smaller surface.
3:38
So I doubt that I can get it as low as 250,
3:42
but I'm gonna put it on the smoker.
3:44
All right, now my heat force contains
3:46
charcoal-soaked hickory and a pan of water.
3:50
And because the smoker has such a small surface,
3:53
it's very hard for me to cook this using indirect heat
3:57
because of the compactness of the coals.
4:01
So we're gonna see how it'll do,
4:02
but I think it's gonna do just fine.
4:04
So we'll just put this on the grill.
4:08
All right, so we're just gonna put this on our fire.
4:12
And the secret to cooking brisket is low and slow.
4:17
So I'm gonna keep this fire as low as I can get it.
4:21
Now, I'm gonna cook this meat for about 6 hours
4:25
until it's 190 degrees.
4:28
And I'll show you a trick that Tom showed me
4:31
when we'll decide whether it's ready or not.
4:34
It's a real easy trick.
4:36
All right, so that takes care of that.
4:39
Oh, it'll kind of tend to itself.
4:42
There we go.
4:43
The meat was almost so big
4:44
I think it just got caught up under the lid.
4:46
But come on back over here with me,
4:48
I'm gonna wash my hands.
4:49
All right, so I wanna give my hands a wipe
4:51
and then we're gonna get started on our pinto beans.
4:55
And this is another easy dish
4:56
that's gonna take care of itself for the next few hours.
5:00
I have been soaking our pintos.
5:03
And when I started, it was actually covered in water.
5:06
Those beans have already soaked up that water
5:09
and they've gotten puffy on us.
5:13
So I'm just gonna drain that water out.
5:15
Now you can cook your pintos
5:17
with any different seasoning that you want.
5:20
You know, I'm a ham hock girl
5:22
and I've had it cooking in a saucepan.
5:24
So I've got our crock-pot ready.
5:27
So all we're gonna do is take our pinto beans,
5:32
throw them into our crock-pot.
5:35
And for this amount of beans,
5:37
I'm gonna put in 4 cups of water,
5:42
a 1/2 teaspoon of dried oregano,
5:44
about a teaspoon of chili powder.
5:48
And I'm gonna start with like a teaspoon of house seasoning.
5:53
Now I'm gonna take this seasoned water
5:58
and add it to the crock-pot.
6:00
So you might wanna hold back.
6:03
You saw me put four cups of water in it.
6:05
I would probably hold back and use this water first.
6:10
And then if it needs any more, you can add additional water.
6:15
But I'm just gonna let those cook away.
6:17
I think the only thing this pot needs now is an onion.
6:20
And I'm gonna just petal this onion
6:23
and throw it over in there,
6:24
or you could just throw your onion in there whole,
6:26
it really doesn't matter.
6:28
The main thing is onions and pinto beans go together.
6:32
So just make sure that you have your onion in your pot.
6:37
(water plops loudly)
6:38
All right, so we've got our onion in there,
6:40
so that pot's ready.
6:42
We've got our brisket on.
6:44
We've got our pinto beans and ham hock in the crock-pot.
6:47
And when we come back, I'm gonna be making a hot coleslaw.
6:51
And you're not gonna believe this mile-high strawberry pie
6:55
that I'm cooking up for Michael and the crew.
6:57
So y'all, don't go anywhere.
7:02
I so hope y'all are enjoying the show.
7:04
And if you do.
7:06
Be sure to click like, subscribe and
7:09
notification bell so you'll never miss a video.
7:13
And we'll be right back after the break.
7:21
If y'all have just joined me,
7:23
I wanna let you know what I'm doing here.
7:25
I got a phone call from Michael earlier this morning
7:27
and he's stuck on the tugboat with a crew
7:30
and he said they were starving.
7:31
And I said, "Well, perfect."
7:33
'Cause I was just getting ready to put a brisket on.
7:35
So I'm cooking a brisket.
7:37
I've cooked a pot of pinto beans.
7:39
And now I'm fixing to make hot coleslaw.
7:42
Our brisket is on the smoker and it should be almost ready.
7:46
But before I go look at that,
7:48
I'm just gonna throw some bacon
7:51
in our skillet here and let it start browning.
7:55
And then we're gonna go over there
7:56
and check on our brisket.
7:57
I think that'll be fine, I've got that on low.
7:59
So let's come over here and look.
8:01
And I'm gonna be very optimistic.
8:03
I'm gonna take my cutting board with me.
8:06
So like I said, I'm gonna be real optimistic.
8:08
I'm bringing my platter with me, hoping it's gonna be ready.
8:13
Oh, it looks like a beauty, doesn't it?
8:16
Now, Tom told me when I think my brisket's ready,
8:20
to run my knife up under it.
8:24
You can see it wanting to bend on me in the middle.
8:26
And he said, when it wants to bend like that,
8:29
that it should be nice and done.
8:32
So I'm gonna try to.
8:34
I may have to get the tongs for this.
8:36
So here we go.
8:42
Oh, doesn't that look good?
8:45
(smoker cover clangs)
8:47
All right, now I'm gonna bring it back up here
8:49
and we're gonna let it just sit out and rest
8:51
for a few minutes before we cut it,
8:53
and that'll give us time to get our slaw made.
8:56
I think there's gonna be some happy men on that tugboat.
9:03
That's a pretty piece of meat.
9:06
All right, I smell our bacon and I think it's ready.
9:10
All right, now to make our coleslaw,
9:12
I'm gonna cook our green peppers and our onions.
9:16
I'm gonna dump it in that hot bacon grease.
9:19
And I'm gonna cook them just for a minute
9:23
until they're just barely limp.
9:27
There's nothing like the smell of onions and bell peppers.
9:31
All right, and now I'm gonna add a shredded slaw.
9:35
Now, you can use the pre-packaged already shredded
9:39
from the grocery store.
9:40
I just wouldn't recommend the angel hair
9:42
because it's such a fine shred of cabbage,
9:45
it'll get too done.
9:46
And we're gonna dump this in here
9:48
and just let it just heat because we want our coleslaw
9:54
to still be crispy.
9:55
I've never had a coleslaw
9:57
where you actually cooked your cabbage.
10:00
All right, you can see how our cabbage
10:02
is kind of limping out on us.
10:04
Now to our cabbage I'm gonna add 4 tablespoons
10:08
of chili powder.
10:09
That looks like a lot, doesn't it?
10:12
And I'm gonna add a little bit of salt.
10:16
And I'm gonna add 1 can of hot Rotel tomatoes.
10:22
So this is gonna be a hot and spicy coleslaw
10:25
and the men are just gonna love it,
10:28
'cause all those men down there on the river like hot food.
10:32
And I just wanna make sure I stir it up good
10:34
and stir that chili powder
10:38
all through that cabbage.
10:40
All right, I'm just gonna plate this up
10:44
and get it out of that pot
10:46
because it's gonna keep cooking.
10:48
So I wanna get it away from that heat source
10:52
just as quick as I can.
10:55
Doesn't it just look good
10:57
and smell so good?
11:00
It's really a different type of coleslaw.
11:04
All right. (spoon bangs loudly)
11:07
All right, I got that bowled up.
11:08
Now I wanna bowl up some of these beans.
11:13
(crock-pot cover clangs loudly)
11:16
It looks so good.
11:19
Oh, and I'm gonna pull me off some of that ham.
11:22
There's nothing like a little ham hock in with your beans.
11:26
(spoon bangs loudly)
11:29
(crock-pot cover clangs loudly)
11:30
All right, we're getting closer to tasting
11:33
and I'm getting closer and closer
11:34
to getting the food to the men.
11:36
Now, I think I'm gonna take this bacon
11:39
and just crumble it around the edges, just like that.
11:44
And I'm gonna take some chives
11:48
and I think I'm just gonna snip a few on top
11:52
just for that bright green color.
11:55
And these beans don't need a thing.
11:59
But I'll still just dress them with a little parsley
12:03
just to make them look good.
12:05
And I saved the best for last,
12:08
and I can't hardly wait to cut into this
12:10
and see what it's like.
12:11
So y'all ready?
12:13
Oh my goodness, look at that.
12:16
Look at the juice coming out of it.
12:19
I don't think I'll ever be frightened
12:21
of cooking brisket ever again.
12:24
And y'all will notice that I'm cutting it against the grain.
12:29
If you didn't, you wouldn't be able to chew this meat.
12:32
It would be so tough.
12:33
And you can see how the top of it is turning a little pink
12:39
and that's from the smoke.
12:40
Oh my goodness, I'm so proud of it.
12:43
Y'all, this looks so good I don't even think
12:45
I'm gonna bother putting me a little plate together.
12:48
I think I'm just gonna eat it like it is
12:50
'cause I got to get this down to those men quickly.
12:59
(Paula chuckles)
13:01
Out of this world.
13:03
Y'all gotta go to the store, get you a brisket, and cook it.
13:06
You're gonna love it.
13:07
And the dry rub,
13:08
it has just enough heat in it from the red pepper
13:12
that it's got a nice little bite to it, it's wonderful.
13:16
Now these beans.
13:19
Mmm! These Pinto beans are so good.
13:23
Now, if you don't have a crock-pot,
13:25
you can cook them on top of the stove.
13:27
Either way, they're wonderful.
13:28
And I'm real anxious to taste this hot coleslaw.
13:33
Looks so pretty. Love all the colors.
13:39
Mmm! I love it.
13:41
And it's really got a kick to it, Michael's gonna love it.
13:44
I've gotta take a quick break.
13:45
I gotta load all this stuff up and get it to Michael.
13:48
But y'all, don't leave me yet
13:49
because the best is coming up, and that's a strawberry pie
13:53
that's gonna cool everybody's taste buds down
13:57
at the end of this hot meal.
13:58
So I'll see y'all in a few minutes.
14:04
I hope y'all are enjoying the show
14:06
and I want to hear from you.
14:08
Tell me what recipes or videos you'd like to see me
14:11
make by just leaving a short comment below.
14:15
Now, let's get back to the show, y'all.
14:21
Well, y'all, I'm saving the best for last.
14:23
I'm fixing to make Michael a dessert
14:25
and it's a strawberry pie.
14:28
I hear all the birds back there.
14:30
Look, a shrimp boat's coming in.
14:32
Isn't it beautiful?
14:34
I never get tired of seeing them come in by the house.
14:37
All right, this is an easy pie.
14:39
We gonna throw it together like one, two, three.
14:42
Somebody said a while ago, "Paula, do you know,
14:44
"you've done a whole show without a stick of butter?"
14:46
Wrong. We got a stick of butter in this bowl.
14:50
I'm fixing to whip it up.
14:52
And this is at room temperature.
14:53
It's gotten real soft.
14:55
(mixer engine whirring)
14:59
Now I'm gonna add some powdered sugar.
15:03
Do you hear the seagulls
15:06
yelping out there?
15:08
That's because they're following behind that shrimp boat
15:11
to get food, to get any shrimp that they might drop.
15:17
So I've gotten my butter whipped
15:18
and now I'm gonna add some powdered sugar.
15:21
(mixer engine whirs)
15:26
All right, I've got 2 eggs.
15:31
And I'm gonna beat these up
15:32
and I'm gonna add them to the butter and the cream cheese.
15:35
All right, you and I have talked a lot of times
15:38
about raw eggs.
15:39
Some of you are concerned about it, some of us are not.
15:43
I happen to be one of those that's not concerned about it
15:45
because I always make sure I use fresh eggs,
15:48
never an expired egg, nor an egg that's got a crack in it.
15:52
I always throw those away.
15:54
But if you're concerned about the eggs,
15:56
you can use a pasteurized egg,
15:58
or you can use the egg beaters.
16:00
Now I'm gonna beat these up.
16:02
(spoon and bowl clang loudly)
16:04
And I'm gonna add them to our butter
16:06
and our powdered sugar.
16:08
(mixer engine whirring)
16:14
All right, I've got those beat up.
16:16
Now I'm gonna put those in just a store-bought pie crust.
16:19
This'll be fine, Michael won't care a bit.
16:22
All right, so I'm gonna put this to the side
16:26
and let it sit for a minute.
16:28
And I'm gonna get my fresh whipped cream
16:31
and I'm gonna add a layer,
16:34
just gonna spread that kind of over
16:37
and around our butter and sugar mixture.
16:42
All right, now I'm gonna come over here
16:44
and I'm gonna slice some fresh strawberries.
16:48
Now I too much wouldn't recommend using a frozen strawberry
16:53
because they contain so much water.
16:55
And you could use any kind of fruit that you wanted to.
16:58
This would be wonderful with blueberries,
17:00
or raspberries if you're a raspberry lover.
17:04
And the whipped cream, to me, it's just a travesty
17:07
if that cream is not sweetened.
17:09
So I always put 1/4 of a cup of sugar
17:12
to 1 cup of whipping cream,
17:15
no matter what I'm doing with it.
17:17
All right, so I'm gonna toss this in a little sugar.
17:23
Just wanna make sure that our berries,
17:25
you're sweet in our pie.
17:27
So I'm just gonna put a layer of those.
17:30
Doesn't that look good against that fresh whipped cream?
17:37
All right, now I'm gonna finish
17:42
putting the rest of the whipped cream
17:45
on the top of the pie.
17:47
And I'm going let some of those strawberries
17:50
kind of peek out around that inside.
17:56
(spoon and bowl clang) Okay.
17:58
All right, so I think I'm gonna add
17:59
just a few whole berries.
18:01
I've got one kind of sliced right there
18:04
that looks pretty.
18:06
Now, all I'm gonna do is stick this in the refrigerator
18:09
and let it setup.
18:11
And then it's on the way to the tugboat.
18:13
So I think that pie is just perfect.
18:15
Michael's gonna love it,
18:17
as well as the men that work with him.
18:18
So y'all stick around.
18:19
When we come back, I've got some tips
18:21
on how to transport safely, a hot meal.
18:27
I so hope y'all are enjoying the show.
18:29
And if you do.
18:31
Be sure to click like, subscribe and
18:34
notification bell so you'll never miss a video.
18:38
And we'll be right back after the break.
18:44
I've got this great little meal fixed up for Michael,
18:47
but now the question is how do I pack it to get it to him?
18:51
Now I have packed the brisket and the pinto beans
18:54
in a glass Pyrex that has the snap-on lids.
18:58
They work great.
18:59
And I've got the coleslaw packed in another one,
19:02
and I found the neatest little convenient carrier.
19:06
It's actually a suitcase on wheels,
19:09
but it's insulated for food.
19:10
So you don't have to pick it up.
19:12
All you have to do is just pack your food away in it,
19:16
just like that.
19:18
And for Michael to drink,
19:20
I fixed him up some nice hot cider.
19:23
I popped it in the microwave
19:25
and I'm gonna just transport this to a thermos.
19:29
Now I'm gonna drop just a few cinnamon sticks in it
19:32
and stick this down in the cooler with the hot things.
19:36
And I've got a basket for the pie
19:39
that I've got the plates and forks in.
19:41
And I think I'm gonna do this just like I do
19:43
when I'm at the airport, pile everything onto one suitcase,
19:48
so all I have to use is one hand.
19:51
So I'll see y'all at the docks.
19:54
What a way to end a perfect day.
19:56
I've got the boat loaded up with the brisket
19:59
and the pinto beans and the hot coleslaw,
20:02
and the straight way to Michael's heart,
20:05
a mile-high strawberry pie.
20:07
And I'm delivering it by boat, y'all.
20:09
And I've got a confession to make.
20:11
I have never driven a boat
20:13
into the river street area by myself.
20:17
So y'all stay tuned to make sure I get there.
20:22
Y'all want a ride? Do you trust me?
20:25
I don't know if I trust myself.
20:28
All right, what'd I do with the motor?
20:32
Bye, y'all. (boat engine roars)
20:41
Hey, y'all, it's Paula Deen.
20:43
Now, if you enjoyed this video, be sure to like it
20:47
and click the subscribe button as well as the notification
20:50
and bell to be alerted when I post a video.
20:54
Love and Best Dishes Y'all.
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