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