0:00
- Look who's in the kitchen with me today.
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- (laughs) And this is kind of sad.
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I'm cooking Michael's Father's Day meal,
0:13
but there's only one hitch,
0:16
because I'm not a grill cooker.
0:19
You know, I've just never,
0:20
that's always kind of been the man's job, you know?
0:23
And this, in here kitchen,
0:26
this is my job, so I'm not good at it.
0:29
So I appreciate you helping me
0:31
cook your Father's Day meal (laughing).
0:34
All right, so we got four,
0:40
it's when I walk out that door I can't handle it.
0:44
We've got four nice pork chops,
0:46
and I have split them.
0:55
- [Theresa] Paula, you gave me a good recommendation-
0:57
- [Theresa] about the pork chops,
1:00
the butcher actually slit them.
1:03
- [Theresa] Do you want to talk to them about that?
1:06
Sometimes my knives can get pretty dull on me,
1:12
and a dull knife is a dangerous knife,
1:15
because they have a tendency to slip on you
1:19
because they're not sharp enough to do the cutting,
1:25
So have your butcher split these for you,
1:28
don't even attempt to do what I did.
1:31
I was lucky that I didn't slice my hand open.
1:37
Just eliminate that part for y'all.
1:41
All right, now we've got some sausage.
1:48
I think this smells like
1:50
just regular country sausage, right Theresa?
1:52
- [Theresa] It's actually an Italian,
1:53
just a mild Italian sausage.
1:54
- Oh, a mild Italian, I love that.
1:56
I love that mild Italian.
1:58
I'm glad you picked that up.
2:00
- [Theresa] That's what you the recipe called for.
2:02
- (laughs) You could use any kind of sausage
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just a plain old country sausage.
2:09
- [Theresa] Michael, what do you put in your tenderloin?
2:15
- Yeah, skinless kielbasa.
2:17
- [Theresa] They need to go look at that recipe.
2:19
- So you can see, Eddie, that I'm stuffing.
2:25
The recipe said to use one pound of sausage divided
2:31
into four equal parts.
2:35
So we're gonna stick a toothpick in there.
2:39
May need to stick a couple of toothpicks in there.
2:43
And remember the cooking process
2:47
is gonna take longer because
2:50
the meat is stuffed with more meat,
2:53
and you don't wanna eat the sausage medium
2:59
So you're gonna have to allow time for that to cook.
3:02
How does that look to you, Michael?
3:05
- [Paula] That look good?
3:08
- [Paula] I didn't put any inside,
3:09
I think I'll put a little bit.
3:11
I was at a book signing in Nashville the other day,
3:20
swear by this house seasoning.
3:25
she said "We can't keep it,"
3:28
she said "We put it on literally everything."
3:31
I said "Well I do too, except for desserts.
3:35
"That's the only thing I don't use it in."
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Okay, these look mighty good.
3:43
So let's get out there,
3:47
I might wanna stuff this one again.
3:57
I want you to get out there,
3:57
and cook your Father's Day meal,
4:01
and then I'll pat myself on the back for it,
4:04
how about that? (laughs)
4:05
- All right, it's a deal.
4:08
Paula said I was the griller in the family,
4:10
I said "Don't call me no gorilla anymore."
4:15
- Okay, I get it, gorilla.
4:21
- All right, so we're gonna take this outside,
4:27
And I guess you're gonna sear 'em
4:30
- Yeah, that's what I'm gonna do.
4:31
- How long do you think they'll cook.
4:34
- Well what we do is sear 'em on direct heat,
4:37
and then put them on indirect heat.
4:41
We put them on, let's say at 300.
4:45
- I think 300 would be perfect.
4:49
- We'll try for 15 minutes,
4:52
and let's see what happens.
4:52
- I don't think that'll get it.
4:56
We'll look at it and then-
4:57
- [Theresa] Flip 'em.
4:58
- You've got your meat thermometer
5:00
so you can always check it that way.
5:03
- A good meat thermometer is a very neat tool
5:06
to have in your kitchen.
5:08
- Okay, so let's go gorilla. (laughs)
5:11
- All right, before we let Michael go with our chops,
5:16
you can rub them with olive oil,
5:19
but I tell you what, this olive oil spray
5:22
is sure enough handy,
5:24
so that's what I'm gonna do to 'em,
5:27
and hopefully that'll keep the outside moist.
5:36
We should have sprayed that.
5:46
So you can see (laughs)
5:48
that's a lot of meat to get done, y'all.
5:52
All right, well I think you've got this under control.
5:56
- [Michael] You think so?
5:59
- [Michael] What you cooking?
6:05
Now just put that one on so it-
6:08
- Won't have any grill marks.
6:12
I think they're gonna be delicious.
6:15
- Oh, without a doubt.
6:16
- And I hope you enjoy your Father's Day meal.
6:23
All right, we're gonna move 'em over
6:24
to indirect heat now.
6:43
Well it looks yummy, doesn't it?
6:45
- [Cameraman] Mm-hmm, it smells so good.
6:48
- Let's close it down.
6:52
- Ooh, yay, I thought I heard the door shut.
6:55
- Doesn't that look good?
6:56
- Ooh my goodness, Michael.
7:00
That's a lot of meat.
7:04
Look how pretty those are.
7:11
let's try this one back here.
7:18
For your Father's Day I'll eat one,
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- Well I don't know if I can eat two of those.
7:28
Ooh, yeah, don't forget the toothpicks.
7:30
We don't need to choke on a pick.
7:37
- I think there's one in here too.
7:48
- I was telling Eddie earlier
7:49
it's a little bit trickier.
7:51
'Cause of the sausage.
7:53
- It's two different meats.
7:58
and the ground pork you have to cook it to 165.
8:03
- So it's a little bit trickier.
8:07
♪ Happy Father's Day to you ♪
8:09
♪ Happy Father's Day to you ♪
8:15
- [Paula] Can I have a little bit of your Father's Day?
8:19
- [Paula] No. (laughs)
8:22
- And you know where you can jump.
8:25
In that crick out there.
8:37
I love the taste of the sausage.
8:43
because they have two different tastes.
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So what'd you cook in here
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while I was doing that?
8:56
Nothing you would like.
9:04
Nothing, I didn't cook nothing.
9:14
- Michael and I, mm-hmm,
9:15
Michael and I send y'all,
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I'm glad you didn't get the pork chop part,
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I love that for me, it's delicious.
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So Michael and I are sending all you fathers out there
9:27
a Happy Happy Father's Day,
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and we're sending you love and best dishes.
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- Bye y'all, Happy Father's Day.
9:37
- Hey y'all, it's Paula Deen.
9:39
Now if you enjoyed this video,
9:42
and click the subscribe button,
9:44
as well as the notification bell
9:47
to be alerted when I post a video.
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Love and best dishes y'all.
