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Happy Labor Day Y'all!
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[Music]
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okay mom these mushrooms are beautiful
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and they only take a minute I put some
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meat on the grill
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okay well you know portobello is so much
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like a meat you can really have just a
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portobello hamburger without any
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hamburger do it all the time
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I know it's delicious all it cuts like
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me to choose like me hey I forgot to
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tell everybody hello I want to thank the
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Paula Deen club members for tuning in
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you know it's almost Labor Day so
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everybody is usually don't find
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themselves around the grill so I'm here
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with some of the family and we're
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grilling out we come here with some of
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the family some of the family all the
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families not here with us today but some
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of the family everybody my name is Bobby
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everybody knows Bobby but we're cooking
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these portobellos y'all because instead
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of having like a quarter pounder with
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two meats we can put a slice of
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Portobello and a burger I do if you want
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a real big burn could do that that would
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be a nice big thick burger you know I do
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veggie burgers all the time with a
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portobello and with grilled onions or
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yeah real tomato grilled zucchini here I
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can grill all kinds of vegetables that's
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a lot of fun but if your family is like
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ours around Labor Day we're almost there
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you're gonna find yourself growing lots
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of steaks growing lots of burgers ribs
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and Burke will knock down all kinds of
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things I want to tell everybody what I'm
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doing right now Bobby wouldn't butter
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mayonnaise on corn yes we all love corn
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on the cob so I just brushed this with
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mayonnaise and I'm gonna salt and pepper
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it and then I'm gonna put it back in the
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Huss future and we're gonna put that on
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the grill and that mayonnaise mayonnaise
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has so much oil in it so it's gonna act
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just like butter only it's not gonna
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burn like butter would and on some
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occasions y'all I will take
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graded the fine grated Parmesan cheese
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while they're on there make sure you got
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enough oh I am and oh I'll take Parmesan
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cheese and put on top of that mayonnaise
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hold on let me let me get the husk for
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ya
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thank you okeydoke so we're almost ready
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and we're gonna grill these until they
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start getting nice and brown
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mm-hmm and it's gonna be so yummy I love
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Brooklyn whoa I do too all right there
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we guns you know and if you're scared
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you're husk is gonna come off you can
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take a cooking twine and soak it in
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water for a couple of minutes and then
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tie your corn up with the husk so here
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we go
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YUM there is nothing I like do you think
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on the corn
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oh I don't know 15 20 minutes something
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like that it depends on you know how
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close it is to the heat and you know
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corn doesn't take a whole bunch of
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cooking y'all gotta get some good marks
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on the outside yeah I mean you want it
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kind of tender all right so there's our
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mayonnaise um I've got some sugar here
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you know during the summer I just heard
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a dog go into the pool didn't I you did
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family family is here and finnaly you oh
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my gosh max went in swimming to y'all
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all right so I'm gonna show you a
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summertime favorite that my family just
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loves and during the summer because I
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grow cucumbers we have it at almost
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every meal so I have some wonderful
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Vidalia onions that we've sliced into
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rings and I have a bowl of cucumbers
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cucumbers out yes so I wanna show y'all
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how I did my cucumbers I've got
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different species of cucumbers
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but you can see how pretty they look you
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know how you cut your veggies is so
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important because you want it to be
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pretty not just all chopped up so I'm
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gonna put those cucumbers in with the
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onion and I'm gonna show you how I did
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my cucumber now I normally is a rule I
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always use us very small pickling
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cucumber they are so good they have so
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much flavor so I just take the tines of
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my fork and run it pretty deep into the
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cucumber and I just go all the way
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around and then I'll turn it over and
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finish the other parts that I didn't get
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to those dogs are having a ball back
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there all right I had a little red knife
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somewhere Bobby have you seen where it
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went it was a little red handle knife
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there this snake yes all right so I'm
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gonna snip the ends off and then just
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slice them and you can see how it kind
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of gives them you know just a little
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character it's prettier than just a
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plano sliced cucumber and the dressing
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is so easy I have some I actually have
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some jalapenos so if you're kind of like
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my husband Michael Michael loves hot
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stuff so you could slice these how
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opinions oh yeah no and you could also
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do them on the grill yes we could do
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them on the grill
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what look do you and I've got an
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elephant ear garlic I love I love the
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elephant ear garlic it it's almost a
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cross between the onion and garlic and I
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just adore this so I have diced up some
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of that I'm gonna put that in with our
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cucumbers and onions you just pour it
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are you gonna help us you gonna help or
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not
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you're just gonna stand around look okay
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you gonna eat and um you know what it's
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you know what else I love on a burger
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avocado I adore avocado who don't own a
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burger and with the with the mushroom oh
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my gosh all you need is avocados slab of
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that portobello mushroom lettuce tomato
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and onions and you've got yourself one
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heck of a meatless burger why are you
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putting avocado in this no I'm not
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because it will turn brown what I'm
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gonna do now is I'm gonna make the
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dressing for you yes and you can use any
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kind of vinegar you want but I'm just
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using an apple cider vinegar and I'm
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gonna put salt pepper fresh we're gonna
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have that sugar in there to kind of
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counteract that vinegar and it's gonna
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be so good that'll probably keep for a
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couple days in the fridge oh yeah it II
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actually likes it better the second day
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after it's set so you don't have to
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taste it and just make sure you got
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enough sugar in it this is great for
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those of you that have got a garden at
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home my wife and I have a nice garden
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and we always we always do human broke
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cucumbers every year and I make a lot of
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cucumber salads in my house - mm-hmm
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that is so good I know it is so so good
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all right now to finish that body all
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I'm gonna do is just but Purdy it really
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doesn't do anything to the taste but I'm
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gonna just chop up some fresh parsley
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listen to those dogs listen a third
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person it sounds like a person diving in
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that pool doesn't it all right so just
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rough chop chop that
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try well please help yourself
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put some more pepper and I may have to
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I may have to sweeten it a little bit
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more is it sweet enough son
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it's divine and that garlic wants that
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garlic mmm what's that garlic just the
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vinegar would take your breath away so
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good mmm I pulled some portabellas off
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the grill if you weren't trying
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oh good no I'm gonna eat that on my
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burger oh yeah mm-hmm
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Rory's here Cory you want a Portobello
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burger or a hamburger
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oh that's Portobello subject mmm so
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that's ready to go y'all oh now you know
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you can really really kind of change
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around a burger when we're having like a
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very special occasion I'll do butter
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burgers
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you'll do what but a burger and the way
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I do those y'all I get my butter real
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cold and I cube it up and I mix it in
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with my ground beef sinful yes in oh so
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good in season it was salt and pepper
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you can put a little soy sauce on it or
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any of your favorite seasonings and when
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that burger is cooking that butter is
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gonna melt and go through that meat it
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will make your tongue wanna slap your
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brains out I am just truly not kidding
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you now when it comes to a burger Bobby
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what temperature do you like well I you
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know if you got it I like my meat medium
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pretty much everything across the board
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I like to eat medium maybe not chicken
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well ground beef I like my ground beef
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medium well I'm just not although I love
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my steak medium rare but ground beef it
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to me it's just a little something
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different I like them to have a good
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grill marks on the outside and be nice
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and
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and pink on the inside with good earlier
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juices running out I think that's a
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perfect burger so just so does Michael
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he kind of likes some like that but in
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order to get a well-done burger you'll
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want to make sure it's like 160 inside
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medium well is like 150 medium rare is
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like 135 and a rare it's like 120 and
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chickens 165 yeah but you you don't
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never want to even discuss temperatures
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of chicken chicken is well-done it's 165
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it's 165 I don't care what day it is
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what temperature you like your corn so I
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want to give you all another quick tip
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you know during this summer
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I love making homemade ice cream adore
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making homemade ice cream so I always
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have what they call rock salt on hand
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and this is the salt you use for the
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churn sound churns up this makes that
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ice cream freeze so if you've forgotten
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to put your drinks or your cold beer oh
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nice here's a great tip all you have to
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do is fill up your ice chest or whatever
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you're using with ice and then water
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need that water and then put that rock
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salt in there and put your drinks in
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there and they will be ice-cold in no
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time it's amazing what that rock salt
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will do to that water whoa doggies what
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y'all doing Blaine
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Max is so excited right now he has
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gotten him a swimming buddy your core is
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looking good mom hmm all right and the
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burgers are almost done yes so like I
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said there's so many ways that you can
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prepare your burger for the grill you
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can put different sauces on it at the
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end you can come in and put a barbecue
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sauce on it you could put a cherry Aki
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sauce on it
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and really the condiments you know the
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sky's the limit I love onions I love
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pickles I love mayonnaise you know what
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I put everything on my burger except
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ketchup I put my mouth on in that well I
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love ketchup on that I don't want
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ketchup on my burger you know you were
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talking a few minutes ago about
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temperatures yeah digress a little bit
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okay and talking about temperatures with
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meats that you're cooking and a good a
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good way to a little visual for you is
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the inside of your hand right here just
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sort of go from the end from the outside
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it'll work better cuz it's fatter than
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yours on the outside here would be would
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be rare and then as you go a little bit
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further in you'd be medium uh-huh and
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then you see I get the further in you go
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yeah if you tense up your hand a little
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bit it'll start to get tighter and
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tighter a medium and then really
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squished up that's that's it that's a
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that's well done
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these cool oh look amazing I know and
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you see how what that mayonnaise has
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done to them sunny us made that corn so
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juicy and so good oh look the burgers
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look random or you can feel of your meat
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and like that meat those are great that
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meat is like perfect and when you're
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grilling steaks or burgers or anything
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like that
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always pull them a little bit before
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you're ready to eat because they're
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gonna continue to cook for about five
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all right so these look great let's put
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some cheese on look perfect turn that
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grill off get some buns and you know
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what ring the dinner bell you know what
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else I want to put on it on the grill
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what's that it's my buns
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I like careful I like a warm bun so I
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think I'm just gonna stick these down
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here on this side not over the direct
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heat but just let them start getting
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warm and then I am ready to do
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again food's ready oh and don't don't
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forget y'all the mosquitoes are gonna be
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so bad this summer especially down south
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because we didn't have any winter so
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don't forget your scent Rinella candles
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to help keep those skeeters away cuz I
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have a feeling they're gonna be the size
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of a small bird sparrows yes you want to
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eat a burger before we call anybody
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imean here you go so we got the ribs
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y'all come yeah y'all coming me so we
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call them got a plate I hope y'all
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enjoyed our tips and y'all have a very
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safe and happy Labor Day
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welcome me
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okay here let's put the mushroom back on
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that burger okay now that is waiting I'm
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one of our mushrooms go never mind
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