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Pork Tenderloin Recipes with the McLemore Boys - Paula & John are making pork tenderloin in the oven two ways—Paula is making stuffed pork tenderloin wrapped in bacon and John is making pork tenderloin sliders, both with Good Ranchers meat!
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0:00
- Hey, y'all.
0:01
I'm in here in the kitchen with my main man.
0:04
- My main man. - Big John McLemore. (laughs)
0:08
- I sure do love you, Miss Paula.
0:10
- I love you, too.
0:10
- Last time I was in the kitchen with you,
0:12
you were cooking me grits with a pound of butter
0:15
and bacon and eggs and biscuits for my family.
0:19
It is forever burned into my memory, so thank you.
0:22
(Paula laughs)
0:23
- You're so welcome.
0:24
You're so welcome.
0:27
John and his son John.
0:31
- Two.
0:32
- Are the fathers of the McLemore Grill
0:37
and they built one heck of a grill, y'all.
0:43
(Paula laughs)
0:44
- All right, so what we cooking, Miss Paula?
0:45
- We are cooking, this is, I'm on to New Year's Day
0:51
because, you know,
0:52
I don't know about the rest of the country,
0:54
but where I'm from, you have to have pork.
0:58
- Okay.
0:59
- You have to have black-eyed peas.
1:01
- Mm-hmm.
1:02
- You have to have turnip greens or collard greens.
1:04
- Say it, girl.
1:05
- And you have to have hog jowl.
1:09
Hog jowl is for health. (Paula and John laugh)
1:12
The greens are for money.
1:15
The black-eyed peas are for luck
1:20
and what am I missing?
1:22
- The pork.
1:24
- Well, the, (John laughs)
1:26
health, health, wealth,
1:30
and luck.
1:32
- Luck.
1:33
- Yeah.
1:33
- All right- - So you have
1:34
to have all those.
1:35
So this is gonna be my pork.
1:36
- For New Year's? - For New Year's, yes.
1:39
And Michael does it a different way,
1:41
but Michael was not home earlier,
1:44
so I'm gonna do this kinda my way.
1:47
- [John] All right.
1:48
- Because it's easier
1:50
and we have actually done this on a show before
1:57
and he cooked it on the grill.
1:59
I mean, these are out of this world,
2:01
but I'm gonna cook mine in the house,
2:03
where it's easier, and usually he'll take a knife, John,
2:07
and go in there like this-
2:08
- And drill a hole? - And ream it out, uh-huh,
2:10
and then stick that in there,
2:12
but I've never done it this way,
2:14
but I'm gonna try it, y'all.
2:16
I'm gonna.
2:17
- [John] So you're gonna kinda butterfly it.
2:19
- [Paula] I'm gonna kind of butterfly it
2:20
and just lay that big old thing right up in there.
2:25
Looks like a hot dog, doesn't it?
2:27
(John laughs)
2:28
- [John] No comment.
2:29
- [Paula] Would you like a bite of my hot dog?
2:30
(John laughs)
2:31
- [John] Now, that's precooked sausage, right?
2:33
Not fresh?
2:34
- No, this is smoked, skinless
2:37
and I have found out if you leave the skin on it,
2:41
it's very hard to bite into, you know?
2:46
So I think that's the way we're gonna do that,
2:48
but the first thing I'm gonna do
2:50
is I'm gonna get him all seasoned up
2:53
and I've got a little, I actually have an olive oil line,
2:59
and you probably don't know about it.
3:02
- I might need to try that.
3:03
Can I try that? - Yes, I mean,
3:05
(laughs) help yourself.
3:07
- So, you got it olive oiled up.
3:09
You're gonna season it?
3:10
- I've got my onion powder.
3:13
There's a few things that are just standard for me.
3:16
You know, if I'm cooking protein,
3:17
it's gonna get these things.
3:20
- [John] I love garlic powder.
3:21
- I do, too. - Got it?
3:22
- [Paula] Yes, thank you.
3:23
- [John] All right, so we got olive oil-
3:24
- And I normally- - Onion, garlic.
3:26
- I normally use powder because I don't wanna-
3:31
- Over salt?
3:32
- The garlic, yeah,
3:33
I just don't want it too, too salty.
3:36
All right, so we got it greased up.
3:37
Now, let's see, I'm gonna.
3:40
- Little salt.
3:41
- Yes, and I use- - Need pepper?
3:42
- Yes, in a minute,
3:44
but I'm not gonna use that kind of pepper.
3:46
- Oh.
3:46
- You keep your hands off my meat, honey.
3:48
(John laughs)
3:49
You gonna get a turn.
3:50
- Okay. (Paula laughs)
3:51
- Yeah, 'cause mine's probably gonna-
3:52
- You just be quiet. - Be a little bit
3:54
simpler than Paula's here, but-
3:56
- Mine is very simple. - Okay.
3:58
- I'm a simple girl.
4:00
- All right, so you got your dog in the middle.
4:02
- Got my dog in the middle.
4:03
- You just let me know when I can help.
4:05
- Okay, I may need your help like right now.
4:08
Because, am I forgetting anything?
4:10
- Bacon? - No, that black pepper.
4:12
- [John] All right, where's the black pepper at?
4:15
- It's right there. - All right.
4:16
- [Paula] And I like using the coarse ground.
4:19
- [John] How do you use this thing?
4:20
- [Paula] All you do is mash that button.
4:21
(grinder whirring)
4:24
- Little more? - Mm-hmm.
4:26
- [John] Oh, that's fancy.
4:28
See, at the McLemore House, we'd be like.
4:30
(grinder shaking)
4:31
(Paula laughs) - Well, I like it coarse.
4:34
You can do all that at your house,
4:36
(John laughs) but at my house,
4:36
we use coarse.
4:38
(both giggling)
4:38
(grinder whirring)
4:40
Well, I guess that's all the pepper
4:42
I'm gonna get out of ya.
4:43
(both giggling)
4:46
I'll have to get over here and try to get some more.
4:48
All right, so for this,
4:50
I like to use thin bacon
4:54
because the thick doesn't want to adhere.
5:00
You know, I wish I'd been strong enough
5:02
to put that thing down the center like Michael.
5:04
- Oh, well, we'll do that next time.
5:06
You know, we were talking about Michael doing it
5:09
and he walked in just when you-
5:10
- I know it.
5:11
- Cut right down the middle of that.
5:12
- I know.
5:13
- But we got one more of these things,
5:15
but we're gonna cook mine a little bit different, I think.
5:17
- Yes, and I can't hardly wait
5:19
'cause everything that you cook is just incredible.
5:23
- [John] So we've got this, we got the olive oil.
5:27
We got it butterflied. - Yes.
5:28
- [John] We got the skinless smoked sausage.
5:29
- [Paula] Yes.
5:31
- [John] We seasoned it up, wrapped in bacon,
5:33
going in the oven?
5:35
- It's going in the oven at 350
5:38
and I'm probably gonna wanna sear this afterwards
5:42
'cause, you know, sometimes that bacon,
5:46
I like it, you know, more towards done.
5:48
So, I may sear it after
5:51
we take it out of the oven,
5:53
but I think I'd like to take this out at maybe 140.
5:57
- Okay, so you take yours out at 140.
6:00
We're gonna take mine out at 120,
6:01
'cause mine doesn't have the bacon and whatnot
6:04
and then we're gonna reverse sear mine
6:06
at the same time we reverse searing your bacon.
6:11
- Yeah, I'm with you.
6:12
- So, what is this going in to go in the oven,
6:14
this thing right here?
6:15
- Listen, look at this beautiful cast iron skillet.
6:18
It's an old one.
6:20
I'm going need to spray it though, if you grab-
6:21
- Oh, okay.
6:22
So you are searing it before it's going in?
6:24
- No, it's gonna cook in this.
6:26
- I gotcha.
6:27
What are you looking for?
6:28
- Some spray. - All right.
6:30
- And I'm wondering,
6:31
I wonder if I wanna wrap this in tin foil
6:34
and cook it in foil.
6:37
- Are you asking me?
6:38
- 'Cause it ain't going to brown.
6:39
I'm talking to me, actually.
6:42
- 'Cause I wasn't listening.
6:45
I think I'd just put it under there, just like that, Paula.
6:47
- I think so.
6:48
- It's gonna be beautiful.
6:49
- Uh-huh, I think so too.
6:50
- All right, so 350, how long?
6:54
- These cook very, very quickly, y'all.
6:56
If you don't have 'em stuffed with a sausage,
6:58
I can get one of these cooked in 25 minutes,
7:02
but probably around 25 minutes.
7:06
- All right.
7:07
- John, thank you for putting that in the oven.
7:08
That cast iron's hard,
7:10
but I wanted to tell everybody
7:13
that that beautiful tenderloin
7:17
was sent to me from Good Ranchers.
7:19
- Yes.
7:20
- And as far as my knowledge, y'all,
7:23
Good Ranchers are the only people
7:26
that carry prime pork.
7:28
- Yeah. - Prime.
7:30
I've never seen prime pork anywhere in my whole 77 years.
7:34
- So what I love about Good Ranchers is we did the,
7:40
your charity here, they supplied us with all the pork.
7:42
- For the Bag Lady.
7:44
- We did Helping Hero at the Grand Old Opry
7:47
and served y'all there, John and I did.
7:49
- Yes.
7:50
- And their product is amazing.
7:52
I've never had anything of theirs,
7:54
whether it's beef or pork or chicken or anything,
7:56
that is not really, really good
7:58
and what I love about this, and it's all American,
8:02
so what I love about this particular recipe here,
8:06
we love doing different types of cut of meat
8:10
in different ways.
8:11
So you've got yours wrapped.
8:12
You got it with the sausage on the inside,
8:14
seasoned it up with the bacon wrap.
8:16
So we're gonna take mine and this is
8:19
probably about a one pound,
8:21
pound and a half, little pork tenderloin.
8:23
- I would say almost less than a pound, probably a pound.
8:26
- So I've got some brown sugar, we're gonna add.
8:29
- Okay, like, how much?
8:31
Is that all brown sugar?
8:32
- That's all brown sugar right there.
8:33
- Okay, so like 1/3-
8:35
- 1/4 cup, 1/3 of a cup?
8:36
- Between a 1/3 and 1/2 a cup, okay.
8:38
- And we're gonna add a little onion.
8:40
So if I had to say on the onion,
8:42
it's gonna be maybe teaspoon.
8:46
- Or a tablespoon.
8:46
- That's not a tablespoon.
8:49
Garlic, that's teaspoon and a half?
8:52
- Whatever you wanna call it.
8:53
- Teaspoon.
8:55
We're gonna add some paprika.
8:57
- I'm learning not to argue with him.
8:59
- 1/2 a teaspoon of paprika.
9:01
We got some chili powder.
9:03
Paula said, "Make sure you don't get cayenne
9:04
"when you go into the cupboard."
9:06
So we're gonna add a little chili.
9:09
How much you want of chili?
9:10
- I want whatever you want.
9:11
- Okay, add a little chili.
9:14
We're gonna add a little kosher salt, okay?
9:17
- That's real salty now.
9:19
My salt that I use is real salty.
9:22
- Okay, we got a little pepper.
9:25
You're gonna complain about the pepper, too?
9:26
- No, I was just gonna ask if you want some ground pepper.
9:28
(both chuckling)
9:31
- So, we're gonna mix this up.
9:32
You wanna make this even easier,
9:35
I did not bring you our new McLemore Boys Rub,
9:41
but we did a co-brand on our rub with Lane's Barbecue
9:45
and we got a savory that we do on our beef.
9:48
- Where can you find it?
9:50
- lanesbbq.com, The McLemore Boys.
9:53
- So is it in stores yet, John?
9:55
- It's brand new. - Brand new, on our website.
9:58
- So, yeah, right now, go to lanesbarbecue.com.
10:01
But that particular rub,
10:04
we've got salt, pepper, garlic,
10:06
brown sugar and paprika combined.
10:08
- And you know what?
10:10
I do love brown sugar-
10:13
- I do too. - On pork tenderloin.
10:15
- I do too. I do too.
10:16
- That little sweet kick.
10:18
- Yes, all right-
10:18
- And I might would even like some soy sauce
10:21
in with that, little sweet.
10:22
- Okay. Okay. - No, that's just me.
10:25
- So I like going a little heavy on it.
10:28
- [Paula] Yes.
10:30
- [John] So, you know why they call it a rub?
10:34
- [Paula] 'Cause you rub it.
10:36
- [John] She's smart.
10:37
All right, so we season this baby up.
10:40
So your pork has been in now for, here we go.
10:44
- Five minutes. - Five minutes.
10:46
- So, I would normally do this at 225
10:50
for about 45 minutes.
10:51
Pull it at 120 degrees internal temperature.
10:54
- So, what are we going do?
10:55
- We're gonna put mine in timed out with yours.
10:58
It's probably not going to take 15 to 20 minutes
11:02
to get this to 120.
11:04
- That's right.
11:04
- So, we'll time yours 10 minutes in.
11:07
- I hope mine's better than yours.
11:09
- So, not a chance. (Paula laughing)
11:12
- I'm not (John clapping) scared of.
11:14
What was that? - That was my hands.
11:16
- Oh. (laughing)
11:18
That's what scares me, John.
11:19
- Now I gotta go in there on a hot skillet
11:23
and take your bacon wrapped recipe
11:26
and move it over to the side
11:28
'cause you were too stubborn to put it over
11:30
to the side when the recipe started.
11:31
- So, how do you think I've lived 77 years
11:34
if I wasn't stubborn?
11:36
(Paula laughing)
11:37
- All right, so I'm gonna put this in right here.
11:40
- That's a beautiful piece of meat.
11:42
- That is a beautiful cut of meat.
11:43
Now, here, you and I had a really good,
11:47
serious moment about how we cook our pork.
11:50
I get it to 120 degrees internal temperature,
11:53
which is, you know, still rare.
11:54
- That would be rare. - Pull it,
11:56
we are gonna let mine rest
11:57
for maybe five or 10 minutes,
11:59
let it juice up,
12:00
and then we're gonna sear it off
12:01
in a cast iron skill that I would normally grill.
12:04
- I was gonna say you're not gonna take it out to our grill
12:07
or you just gonna do it here.
12:08
- I'll just do it on a skillet.
12:09
- I think that sounds great. - Just do it in a skillet.
12:10
- 'Cause it's cold outside today, y'all.
12:12
- And pork tenderloin, for me,
12:14
I wanna get to 145, like you said your would be.
12:17
Well, mine's gonna get up to 145 after we sear it, okay?
12:21
- Okay, that sounds great. - Put it in the oven.
12:23
All right, so mine's been resting
12:26
maybe for about five minutes.
12:27
- Ouch! Oh!
12:28
- See? Don't touch that one.
12:31
Paula's cooked for maybe 35 minutes.
12:34
- I don't know, John. - 30, 35.
12:37
- Something like that.
12:38
- And mine cooked for about 25 minutes.
12:41
Mine's at 120 degrees internal temperature, resting,
12:44
'cause we're gonna reverse to your mind.
12:46
Paula's is closer.
12:47
- [Paula] I've got three meats.
12:49
- [John] Three. See, I got one.
12:50
- You got one meat? - I got one.
12:51
- And I got three.
12:53
- So, we're searing in this thing right here.
12:55
So, I'm gonna wipe that out a little bit.
12:58
Don't touch that. Super hot.
12:59
- [Paula] Ooo! Ooo, doggies.
13:02
- [John] What?
13:03
- 144.
13:05
- All right, so- - Perfect.
13:07
- So, when you sear- - And I'm not gonna
13:09
have to sear it.
13:10
- Oh, you're not gonna sear yours.
13:10
- Get away my meat.
13:11
(Paula laughing)
13:13
- All right, so then I gotta get my pan hot,
13:15
while this is heating up.
13:16
- Oh, you don't want all that good stuff on it?
13:18
- I don't want that much in there, Paula,
13:21
but I do want some of that in there.
13:23
So, we're gonna let that heat up
13:25
and typically we would put this on the grill
13:28
at about 600 or 700 degrees
13:30
for just a couple of minutes per side
13:32
and sear that off,
13:34
but we're gonna do it on a cast iron skillet
13:36
while this is continuing to rest
13:38
and if you'll look here,
13:40
she's juicing up really, really good.
13:43
Again, 120, 125 degrees internal temperature
13:47
and then we're gonna make
13:49
pork tenderloin sliders out of these
13:51
and to do that, we're gonna make a Comeback Sauce.
13:55
You been wanting- - Oh, my gosh.
13:56
- To understand the Comeback Sauce.
13:57
- No, I wanted to ask you for it, but I wouldn't
14:01
'cause I thought it might be something very special
14:03
and I didn't want you to tell me, "No."
14:06
- You can use your favorite mayo sauce,
14:09
it's just not gonna be as good as that.
14:11
I love Duke's Mayo.
14:12
- I do too. I do too.
14:14
It's got that twang, y'all.
14:15
- It's got that twang already.
14:16
- Got that twang.
14:18
- So, we're going to do-
14:19
- Ooo, I burnt my hand. - Oh, man!
14:21
We're gonna do about a cup of-
14:24
- What are you doing over there?
14:25
- Duke's Mayonnaise. (Paula laughing)
14:26
Making a mess. (Paula laughing)
14:28
And we're gonna throw that over in your sink.
14:33
So, a cup of Duke's Mayo.
14:35
We're gonna do about a tablespoon or two,
14:39
maybe one, of red wine vinegar, we've chopped up-
14:45
- I love red wine vinegar.
14:47
- A garlic clove.
14:49
I would probably put two cloves in.
14:52
I went to your refrigerator
14:53
and found one garlic clove, one.
14:57
- That's 'cause I'm cooking.
14:58
I'm using 'em. - It's 'cause she's cooking.
14:59
(Paula laughing)
15:00
So, we're going do minced garlic,
15:03
that's fresh, but you can just do the minced garlic
15:06
outta the jar.
15:07
Fresh is better.
15:08
We're gonna do kosher salt.
15:11
I do kosher salt 'cause I like that crunch.
15:13
- [Paula] I do, too.
15:14
- [John] We're gonna do some black pepper.
15:15
- [Paula] But you be careful because kosher is very salty.
15:17
- [John] It is very salty.
15:19
We're gonna blend that.
15:20
- Mmm, mmm, mmm! - That good?
15:24
- [Paula] Every good piece of meat
15:25
needs a little good piece of butter.
15:29
- [John] Your grits has a good little bit of butter in it.
15:32
So, there's our Comeback Sauce, Paula.
15:34
- Okay, and I'm not not paying attention
15:37
'cause I was given mine a bath in butter.
15:39
- Can you repeat the recipe?
15:41
- All right, wait, just give me a second.
15:43
Duke's Mayonnaise, red wine vinegar,
15:47
garlic, fresh garlic,
15:54
(John laughing)
15:55
salt and pepper. - There you go.
15:57
- All right, this is hot.
15:59
- [Paula] Y'all, this is out of this world.
16:02
- It is crazy good.
16:03
And, again, Duke's already got that tang to it.
16:06
The red wine vinegar gives it a little bit more tang.
16:09
Love the blend there.
16:11
Again, the kosher salt gives it a little bit of crunch.
16:13
Where's my tongs?
16:15
All right, so we're going to take this,
16:18
again, 120 degrees,
16:21
(meat sizzling) and we're gonna sear that.
16:22
- Want some butter? - Yeah, sure.
16:25
Throw some butter on there.
16:27
So, if this was a 700 degree grill,
16:30
I would roll that about two minutes.
16:34
If we do it on a griddle outside,
16:36
same as you're doing right here on your stove,
16:38
all we're gonna do is get a little bit
16:40
of crust on there.
16:41
- Can I interrupt for one second?
16:42
- Yes, ma'am.
16:43
- When I'm wanting butter
16:46
that I don't want any water in it,
16:51
so I use my clarified butter for frying.
16:55
- Learn something new every time I'm with you.
16:57
All right, so we're gonna get a little crust-
16:59
- [Paula] Is that enough or do you want-
17:00
- Oh, that's perfect. That's perfect.
17:02
See that right there?
17:03
That's what you want.
17:05
So, we're just getting a little crust on our pork
17:10
and we're also raising the temperature
17:12
to about 140 degrees internal temperature.
17:15
We're gonna pull it and let it rest a little bit more,
17:17
up to about 145, slice into it,
17:20
and we're gonna make sliders out of these
17:23
with a Comeback Sauce and Wonder Bread.
17:27
You don't have any Wonder Bread in here, do you?
17:28
You've gotta have some Wonder Bread.
17:30
- I don't know, I'd have to wonder.
17:31
- I'd have to wonder.
17:33
What we love about doing the pork tenderloin sliders is,
17:38
at McLemore House,
17:39
we're typically gonna have a ton of people
17:41
or a lot of the events that we go to,
17:44
it serves a lot of people,
17:45
it's great for an entree by itself,
17:48
but then it is also great for serving up sliders.
17:51
The kids love them.
17:52
In fact, the kids, where's Jumbo at?
17:54
We're gonna let him do a little taste testing for us.
17:56
- Oh, I already done it.
18:00
- Is yours good?
18:02
Let me cut mine. - Pretty good.
18:03
I've got a bunch of meat in my mouth.
18:06
- It's a awkward time to walk up.
18:10
- So, here's what I love about the sliders.
18:15
- Ooo, that's perfect. - That's perfect.
18:17
- That's perfect. - And it's hot, too.
18:18
- [Paula] I think mine's overcooked.
18:20
- [John] Huh? Yours is overcooked.
18:22
- [Paula] I think so.
18:24
- [John] There you go.
18:25
- [Paula] While I was fooling around with you.
18:27
- So, okay, okay.
18:29
I know the temperature is very, very important
18:33
and we're gonna let John taste this,
18:35
but this is why I love Good Ranchers right there.
18:42
- That's 'cause it's all-American beef from America.
18:44
- [Paula] It's pork. - #America.
18:46
- America.
18:48
So, John, do me a favor,
18:49
cut me some slices right there.
18:52
If you're gonna be a taste tester, you gotta work.
18:55
So, Paula's got hers sliced up.
18:58
Are we doing a taste test or we just taste or just eating?
19:02
- Whatever you wanna call it. - She still be competitive.
19:05
- She told me to be competitive.
19:07
- Be competitive.
19:08
- She said not to let her win
19:11
'cause Michael always beats her.
19:13
- She talks, she talks-
19:14
- Isn't that right, Michael?
19:15
- You talk junk off camera and then you're, so...
19:19
(crew chuckling)
19:21
- All right, so here's our sandwich.
19:24
Where's my Comeback Sauce?
19:26
I lost, there it is right here.
19:27
- Where? Oh. - Who's paying me more
19:31
to say what you want me to say?
19:33
- [John] I'm not paying you at all.
19:34
All right, so there's our-
19:38
- I didn't get mine salted.
19:40
- Give me a big clunk of that.
19:43
Okay, give me two it there.
19:46
So, Paula, we got that,
19:50
I'm gonna put you a pickle on each one.
19:54
- Wow. - There's your slider.
19:57
- That looks delicious.
20:01
(John laughing)
20:02
- Mm-hmm. - Mm-hmm.
20:04
- Mmm. - Mm-hmm.
20:07
- That bacon's pretty dang good.
20:09
- What about my sear loin?
20:10
- No, see, Paul, I don't think yours is over cooked at all.
20:12
Look at that. - No it's not.
20:13
- That is perfect. - Well, it's the little ends.
20:17
- The little ends. - The juice though.
20:19
- Mm-hmm. Mm-hmm.
20:23
- Okay, let me get a towel. - You better be careful.
20:24
- This is how you eat in Georgia.
20:27
- [John] Watch the toothpick. (laughing)
20:34
- That's good.
20:36
- Am I good?
20:39
- It's past good, honey. - Paula probably wins.
20:43
- No.
20:44
- No, you let me win.
20:45
Oh, here we go again.
20:50
- Your grits are better.
20:52
- Comeback Sauce is good. - Comeback Sauce is good.
20:55
- Pork Tenderloin Good Ranchers, thank y'all.
21:00
- I'm telling ya.
21:02
- I'll tell you one other thing,
21:05
I will take the exact same recipe
21:09
in their beef and smoke it
21:12
and if it's beef, I'm gonna get it to about 110 degrees,
21:15
pull it, let it rest, and then reverse sear.
21:19
Oh my goodness gracious.
21:21
It is so good. - This is wonderful.
21:24
- (indistinct) would love.
21:25
- And you know we had a great Christmas,
21:29
but we also want to wish everybody a Happy New Year.
21:34
Could not be doing it with anybody
21:36
any more dear to our heart.
21:38
Paula, we love you.
21:41
Thank you for everything you've meant to me and my family
21:45
and for taking this guy right here in at times
21:48
and showing him the ropes a couple times.
21:50
It's been amazing cooking with you
21:52
all over the last country in the last-
21:54
- Guys, don't make me cry. - 15 years.
21:58
See you're sopping up all that juice.
21:59
- Don't make me cry.
22:00
- You did say you're gonna be the godmother to our-
22:04
- Absolutely - Almost newborn, JD.
22:06
- Uh-oh, look what I was about to give y'all.
22:09
I was about to give you a toothpick.
22:09
- Oh, you know what? - What?
22:11
- I have you a present. We gotta wrap this up.
22:15
Where's my cookbook?
22:16
'Cause I gave you our cookbook.
22:17
- All right, there you go John.
22:19
- Where'd my cookbook go?
22:20
- That one's mine. - There it is.
22:22
Paula. - What baby?
22:24
- Last time we were here,
22:26
this is our "Gather And Grill" Cookbook.
22:27
- Yes, yes, yes, - Paul wrote the forward
22:29
to my first two cookbooks.
22:30
"Dadgum That's Good!", "Dadgum That's Good Too!"
22:32
So this is from John and I,
22:34
this is everything that we think and say about you.
22:38
So, if you want some great stories, Paula.
22:39
- All right now I have been occupied by eating.
22:44
I've been occupied by eating.
22:46
- There go.
22:48
That was the tenderloin we just did.
22:52
Oh, and this is what I wrote about you.
22:57
- We love you.
22:58
- I love y'all too.
23:00
We've known each other.
23:01
We've been friends for a very, very long time.
23:04
- Yeah.
23:05
- And I love and appreciate and admire y'all very much.
23:10
Right up there with them Good Ranchers, honey.
23:12
- We feel the same.
23:13
So, I think that might be
23:14
when y'all are stuffing your face, we rapping?
23:17
- Happy New Year, everybody? - Happy New Year.
23:19
Gonna be a great 2025.
23:22
- From your lips to God's ear.
23:24
- Cheers. - Cheers.
23:28
Hey, y'all, it's Paula Deen.
23:30
Now, if you enjoyed this video, be sure to like it
23:34
and click the subscribe button as well as the notification
23:37
bell to be alerted when I post a video.
23:41
Love and Best Dishes Y'all.
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