Grillin'

Hey, y'all. Today's show is all about grilling, and I've come up with some dishes that I think y'all are going to enjoy on your grill

The first recipe is a lime chicken and shrimp kebab. And then next, I'm going to be grilling up a pizza

And then I've got a side dish. It's a stuffed barbecue cabbage

And then I'm going to finish it up by grilling a tomato that's so succulent, it'll be good with whatever entree you pull off your grill

So I'll meet y'all in the smokehouse, because today we're grilling and chilling

Okay, here we go. I'm about got everything ready to start our shrimp and our chicken kabobs

Now let's start with our marinade that we're going to cover these with

I'm going to use two-thirds a cup of vegetable oil, two tablespoons of vinegar

one tablespoon of sugar, about a half a teaspoon, a fourth of a teaspoon flaked red pepper

All right, I'm going to mix that up a little bit. And now I'm going to add the juice of three limes

And this lime is going to give this chicken such a wonderful flavor

And it's also... Whoa! A little lime in the eye this morning

And this lime will also serve as a tenderizer for the chicken

All right, here we go. And do you know that these limes came out of my yard

Okay. Now let's move on over here, and let me show you what all I'm going to put on these kebabs

I've got six boneless, skinless chicken breasts that I've cut up into chunks

I've got a half a pound of shrimp that have been peeled and deveined

I've got a purple onion that I just cut up in chunks. I did the same thing with a red bell pepper

And I have pineapple chunks. Now, I'm going to take our chicken and put it into our dish along with the canned pineapple

the purple onions, and the red bell pepper. I'm going to give them a stir

Now, our shrimp is a more porous meat, so we're not gonna marinate it

as long as we will our chicken and our vegetables. So we're just gonna pour our marinade over

and we're gonna marinate this for about three to four hours. Put it in the refrigerator and just let it marinate together

And the last 30 minutes, then we'll come in and toss our shrimp in

Okey-doke. So I'm going to stick this in the refrigerator. And I've got one here that is ready to go on our skewers

Doesn't that look good? I've got my skewers that I've had soaking in water

and that will help prevent our skewers from burning. All right, now I'm going to make two different shish kebabs

I'm not going to mix the chicken and the shrimp together because the chicken takes longer to cook than the shrimp

So we don't want to put those two foods on the same stick

Okay, so I'm going to start with a pineapple, a little purple onion

a little bell pepper, and a little shrimp. Or actually a big shrimp

You know, this is not one of those recipes that you'd want to use a little tiny shrimp with

You would want them big enough that they would hold up on the grill and not get overcooked too quickly

See the way I'm skewering that on? Almost looks like a horseshoe

I'm just gonna stick a piece of onion on there to just secure that last shrimp real good

So you can put these on in any order that you want. You can put as much of any of the things on them that you want

You know, it's really all about your taste buds and what you like

All right, now let's work on a chicken. And these are great You can serve these as your entree or you can serve them as a meal

I know y'all got the hang of that, so I've got some already done up and ready down here

so I'm just going to add what we've done to these. Now let's just go over here and throw these on the grill

Now our chicken, we're going to cook about 12 to 15 minutes

So I want to put all my chickens together. And we're going to turn our chickens occasionally so it can get done on all sides

All right, now our shrimp, we're going to cook for about eight minutes

It won't take those as long. as the chicken. So listen to that sizzle

I just love it. All right, now you can see our flame jumping up

so we want to make sure we shut that grill to cut off the air supply

because we don't want our chicken burned and raw on the inside

So I'm going to wash my hands. I'm going to clean up, and when we come back

I'm going to be taking our kebabs off the grill, and then I'm gonna be making

a fabulous over-the-top pizza, and later, delicious barbecue stuffed cabbage and scrumptious garlic grilled tomatoes

Hey, y'all, welcome back. Today's show is all about grilling, and you're here just in time to see

how my shrimp and chicken kebabs turned out. These look just delicious, don't they

Look at that chicken. Mmm. Oh, my goodness, it's cooked perfectly. That lime juice is kicking in

Oh, my goodness. I can't wait to get back and eat some more of my kebabs

but right now, I want to move on to this pizza. I'm real excited about this

I've got my pizza dough ready here, and I'm just gonna spread this out

and kinda shape it into the form of a rectangle. As far as your pizza doughs, you know you can buy this

in the frozen food section at your grocery store. You can buy raw pizza dough, or you can make your own

In fact, this is a homemade crust. You'll find this recipe in Paula Deen's Celebrates

And this works out real, real good for the grill. You can see I had a lot of nice oil in my pan

so I could spread my pizza crust out. So what you say, let's come on over

and give this grilled pizza a try. See, I love the funky shape of it

You know, it's... It's gonna be different. All right. So let's come over here

Now, for my pizza, I have decided to put on it mozzarella cheese

fresh tomatoes, arugula, some onion that I grilled off quickly, some black olives

some drained capers, and some roasted garlic. So I'm gonna start by cutting my mozzarella fairly thin

And I'm just gonna pile that on that dough when it's done

I love fresh mozzarella. So I'm gonna pile those back in my bowl

Now, the only thing I'm really gonna touch here is the tomatoes

and I'm just going to cut those in half. I'm going to put my olives on whole

so they'll show up and be nice, big, pretty pieces, you know, not all diced up

So you can just let your imagination run wild and put your family or your favorite toppings on your pizza

All right, now let's come over here and take a quick look and see how our crust is doing

I'm going to move all these ingredients next to the grill so I can easily just toss those on the pizza crust

Now, this crust is going to take probably around eight minutes to cook

Oh, my goodness. You can tell that the dough is almost totally dried out

So I think it's ready for us to flip. But before I do that I gonna run just a little bit of oil on this side and then we gonna flip it You know this is something that the kids will have a ball fixing

They can even make their crust into different shapes. All right, so here we go

Look at that. Looks great. So let's see how I want to put my ingredients on

I think I'm gonna put some arugula on it first. And I've used just one little bunch

All right, and then our grilled onions. This is looking just way too good

Great. All right, now I'm going to sprinkle some capers on. Just a few capers

And then I'm going to take my roasted garlic. Ooh, that garlic is gonna be so yummy on that pizza dough

All right, now I'm gonna drop a few ripe olives. Gosh, it's getting some character about it, isn't it

All right. Now my tomato halves. All right, and last but not least, my favorite ingredient

the mozzarella cheese. Perfect

Now we're just gonna shut this grill, let it cook for a few more minutes, let that cheese melt

When we come back, I'm gonna dig in and I'm gonna taste it. And then it's gonna be

barbecued stuffed cabbage. Okay, look what time it is. It is time to taste the pizza

How do you like that? Doesn't that look yummy? Ooh. You know, I think that it would be so much fun

to do little miniature crust and have just all sort of ingredients out here

and let everybody put their own pizza together. I think that would be really, really fun and neat

Mmm. Mmm. Mmm. This pizza is unbelievably good

but it's just, like, extra crispy and extra delicious. But we gotta move on

because I only have so long with y'all, and I want to get everything in

All right, I've got a saute pan here, and I'm going to put this on the grill

and I have about, probably about five pieces of bacon that I've diced up

and I'm going to throw those in my skillet, along with one diced onion

In they go. and I'm just gonna saute that off, let that bacon get nice and done

So come on over here, because I want to show you what we're grilling

I'm gonna grill a cabbage. Now, I parboiled this one for, oh, about 20 or 30 minutes

Now I'm gonna take my knife, and I'm just gonna core this out just like that

All right, now I'm going to take a little house seasoning. Just going to sprinkle that onto our cabbage

Give him a little rub. Now let's go back over here and check on our bacon and our onions

Ooh, and they look just perfect. I don't want my bacon crisp

I want it soft. All right. So let's bring this over here

Now, that bacon has rendered a lot of nice fat, so I'm going to strain that off

because I want to reserve that bacon grease for something else. And now I'm going to take my pastry brush

and I'm going to take that bacon seasoning and I'm just gonna brush our cabbage all over with that bacon

Look at that. Okay, now I've got my bacon and my onions

and I'm just gonna transfer those to a bowl. And now to my onions and bacon

I'm gonna add a little bit of barbecue sauce. I probably have about a fourth of a cup here

Oh, it smells delicious. All right, now I'm gonna just take this

and I gonna fill our cabbage with our mixture Just pile it all up there Looks perfectly heavenly I

gonna take a piece of tin foil because when I put it on my grill I don't want it

to topple over. I'm just gonna kind of roll it up and form a circle out of it

And now I'm going to put this circle on our grill. And now I'm just going to sit our beautiful cabbage

right on top of that ring. And you're going to let it cook for about 20 or 25 minutes

Look at that. It's perfectly beautiful. Okay, so cook away a little cabbage

And in the meantime, let's bring this on over. I'm going to take him off his ring

and I'm just going to quarter him. Look at this

Such a nice change. from a baked potato or an ear of corn

Mmm. Can't wait to taste it. Mmm. Mmm

It's so good. Almost tastes like baked beans in the center of it

I really think you're gonna like this one when you try it. Well, listen, I've got to take a quick break, but when we come back, I've got one more vegetable

It's a garlic grilled tomato. Hey, y'all, welcome back. Today's show, in case you've just tuned in, is all about grilling

Before we close the show today, I want to share with you a garlic grilled tomato

Now, I've got four whole tomatoes that I've sliced in half, and I've put them cut side down onto the grill

I sprayed the grill so they wouldn't stick too badly on me. And I have been cooking these for about three to five minutes

So I'm just going to flip these over. Now, I've taken five cloves of minced garlic

that I've sauteed off in a few tablespoons of olive oil, and I've infused those flavors together

Now, I'm just going to spoon that onto our tomatoes. Whoa! Whoa

That olive oil is talking to our fire. All right. Now, let's quickly shut that lid

Now, normally we would cook our tomatoes after we've turned them three to five minutes

but I don't know if you noticed that licking they took with that fire. So they got a little extra jump

So I think two minutes is probably going to be great on these. So, yeah, they look wonderful

I'm going to take them up. I think my little spatula will work better on these

I'm going to let those others continue on cooking just for a couple of minutes

Now, this is like my second batch that I've cooked. I've got some here that's been through one cooking

All right, so come on over here now. Get up in here close. So you can see how I'm going to finish these tomatoes off

I've got some fresh grated Parmesan cheese. I'm going to sprinkle them with that

And then I'm going to sprinkle a little fresh thyme, which is so good with tomatoes

You know, it's just going to give it a fabulous flavor. You want to make sure you have it nice and salty and peppered good

to bring out the wonderful flavors of that tomato. That gets it, y'all

It's time to enjoy all of the things that we've grilled. Guys, y'all, come on in for today's show

I want to show y'all everything that I've been cooking. You know, I tried to come up with some things

that maybe are a little bit different, so I'm really happy with today's menu

I can attest that these dishes are really, really good. Can't y'all

I hope that y'all will like them. And you know, as always, America, I'm going to be sending you love and best dishes from my kitchen to yours

Or from my grill to yours. How's that? Let's see what that pizza is

All right, what y'all want to eat? No butter