Paula Deen Club Live Event - Labor Day 2017

Okay, Mom, these mushrooms are beautiful and they'll only take a minute

Let's put some meat on the grill. Okay. Well, you know, portobello is so much like a meat

You can really have just a portobello hamburger without any hamburger. I do it all the time

I know. It's delicious, y'all. It cuts like meat. It chews like meat

Hey, I forgot to tell everybody hello. I want to thank the Paula Deen Club members for tuning in

You know, it's almost Labor Day, so everybody is usually going to find themselves around a grill

So I'm here with some of the family, and we're grilling out

Who are you here with? Some of the family. Some of the family. All the family's not here with us today

but some of the family. Hey, everybody. My name's Bobby. Everybody knows Bobby

But we're cooking these portabellas, y'all, because instead of having like a quarter pounder with two meats

we can put a slice of portabella and a burger. I do

If you want a real big burger. Could do that. That'd be a nice, big, thick burger

Yes. But I do veggie burgers all the time with a portabella and with grilled onions or grilled tomato, grilled zucchini

Yes. You can grill all kinds of vegetables. That's a lot of fun. But if your family is like ours around Labor Day and we're almost there

you're going to find yourself grilling lots of steaks, grilling lots of burgers

Ribs and burgers and hot dogs. Ribs, all kinds of things on the grill

And I want to tell everybody what I'm doing right now, Bobby. Putting butter and mayonnaise on corn

Yes, we all love corn on the cob. So I've just brushed this with mayonnaise, and I'm going to salt and pepper it

and then I'm going to put it back in the husk and we're going to put that on the grill

And that mayonnaise, mayonnaise has so much oil in it. So it's going to act just like butter

only it's not going to burn like butter would. And on some occasions, y'all

I will take the fine grated Parmesan cheese. Slather on there. Make sure you've got enough

Oh, I am. and I'll take Parmesan cheese and put on top of that mayonnaise

Hold on, let me get the husk. Yeah, thank you. Okie doke. So we're almost ready

and we're going to grill these until they start getting nice and brown

And it's going to be so yummy. I love grilled corn on top. Whoa

I do too. All right, there we go. Bidaya onions. You know, and if you're scared

your husk is gonna come off, you can take a cooking twine

and soak it in water for a couple of minutes and then tie your corn up with the husk

So here we go, yum-y. There is nothing like- How long do you think on the corn

Oh, I don't know, 15, 20 minutes, something like that. It depends on how close it is to the heat. Mm-hmm

And, you know, corn doesn't take a whole bunch of cooking, y'all

Kind of get some good marks on the outside. Yeah, I mean, you want it kind of tender

All right, so there's our mayonnaise. I've got some sugar here. You know, during the summer, I just heard a dog go into the pool, didn't I

You did. Finley. A couple of them. Finley is here. and Finley, oh my gosh, Max went in swimming too, y'all

All right, so I'm gonna show you a summertime favorite that my family just loves

And during the summer, because I grow cucumbers, we have it at almost every meal

So I have some wonderful Vidalia onions that we sliced into rings and I have a bowl of cucumbers Cucumber salad Yes Love it So I wanna show y how I did my cucumbers

I've got different species of cucumbers, but you can see how pretty they look

You know, how you cut your veggies is so important because you want it to be pretty

not just all chopped up. So I'm gonna put those cucumbers in with the onion

and I'm gonna show you how I did my cucumber. Now I normally, as a rule

I always use a very small pickling cucumber. They are so good

They have so much flavor. So I just take the tines of my fork

and run it pretty deep into the cucumber. and I just go all the way around

And then I'll turn it over and finish the other part that I didn't get to

Those dogs are having a ball back there. All right, I had a little red knife somewhere, Bobby

Have you seen where it went? It was a little red-handled knife

There it is. Snake. Yes. All right, so I'm going to snip the ends off

And then just slice them. And you can see how it kind of gives them

you know, just a little character. It's prettier than just a plain old sliced cucumber

And the dressing is so easy. I have some, I actually have some jalapenos

So if you're kind of like my husband, Michael, Michael loves hot stuff

So you could slice these jalapenos and put in there. And you could also do them on the grill

Yes, we could do them on the grill. I do poblanos on the grill all the time

Well, look, do you? Mm-hmm. And I've got an elephant ear garlic

I love the elephant ear garlic. Wow. It's beautiful. It's almost a cross between the onion and garlic

and I just adore this. So I have diced up some of that

I'm gonna put that in with our cucumbers and onions. You just pour vinegar out of it

Sonny, you gonna help us? You gonna help or not? You just gonna stand around and look for

okay, you gonna eat. And you know what else? You know what else I love on a burger? Avocado

I adore avocado. Who don't? On a burger. And with the mushroom, oh, my gosh

All you need is avocado, a slab of that portobello mushroom, lettuce, tomato, and onions

and you've got yourself one heck of a meatless burger. Well, are you putting avocado in this

No, I'm not, because it will turn brown. What I'm going to do now is I'm going to make the dressing for it. Yes

And you can use any kind of vinegar you want, but I'm just using an apple cider vinegar

And I'm going to put salt. So good and fresh. And that's a great summer salad

And sugar. We're going to have that sugar in there to kind of counteract that vinegar

And it's going to be so good. That'll probably keep for a couple days in the fridge

Oh, yeah. Eddie actually likes it better the second day after it's set

This is a great job. So you'll have to taste it and just make sure you've got enough sugar in it

This is great for those of you that have got a garden at home. My wife and I have a nice garden and we always do cucumbers every year And I make a lot of cucumber salads at my house too That is so good I know it is So so good All right now to finish that Bobby all I going to do is just for pretty

It really doesn't do anything to the taste, but I'm going to just chop up some fresh parsley

Listen to those dogs. It sounds like a person. It sounds like a person

diving in that pool, doesn't it? All right, so I just rough chop that

I want to try your cucumber salad, please. Well, please help yourself

I'm going to put some more pepper. And I may have to sweeten it a little bit more

Is it sweet enough, son? I think it's divine. And that garlic, once that garlic... Mmm

What's that garlic? Vinegar just about took my breath. The vinegar will take your breath away

So good. Mmm. I pulled some portabellas off the grill if you want to try them

Oh, good. No, I'm going to eat that on my burger. Are you? Mmm

Well, I might have that. Yummy. Mmm. Kari, Kari's here. Kari, you want a portabella burger or a cam burger

Good, thank you. Oh, those portabellas are so good. Mmm. So that's ready to go, y'all

Now, you know you can really, really kind of change around a burger

When we're having, like, a very special occasion, I'll do butter burgers

You'll do what? Butter burgers. And the way I do those, y'all, I get my butter real cold and I cube it up

and I mix it in with my ground beef. Sinful. Yes. Sinful

But it's so good. And season it with salt and pepper. You can put a little soy sauce on it

or any of your favorite seasonings. And when that burger's cooking, that butter is gonna melt and go through that meat

It will make your tongue wanna slap your brains out. I am truly not kidding you

Now when it comes to a burger, Bobby, what temperature do you like

Well, I like my meats medium, pretty much everything. Across the board, I like to eat medium, maybe not chicken

Well, ground beef, I like my ground beef medium well. I'm just not, although I love my steak medium rare

but ground beef, to me, it's just a little something different. I like them to have good grill marks on the outside

and be nice and pink on the inside with good clear juices running out

I think that's a perfect burger. So does Michael. He kind of likes them like that

But in order to get a well-done burger, you'll want to make sure it's like 160 inside

Medium well is like 150. Medium rare is like 135. And a rare is like 120

And chicken's 165. Yeah, but you never want to even discuss temperatures of chicken

Chicken is well done. It's 165. It's 165. I don't care what day it is

What temperature do you like your corn? So I want to give y'all another quick tip

You know, during the summer, I love making homemade ice cream. I adore making homemade ice cream

So I always have what they call rock salt on hand. And this is the salt you use for the churn, your ice cream churns

This makes that ice cream freeze. So if you forgot to put your drinks or your cold beer

on ice, here's a great tip. All you have to do is fill up your ice chest

or whatever you using with ice and then water You need that water And then put that rock salt in there and put your drinks in there and they will be ice cold in no time

It's amazing what that rock salt will do to that water. Whoa, doggies, what y'all doing

Playing. Max is so excited. Because he has got him a swimming buddy

Your corn's looking good, Mom. All right. And the burgers are almost done

Yes. So, like I said, there's so many ways that you can prepare your burger for the grill

You can put different sauces on it. At the end, you can come in and put a barbecue sauce on it

You could put a teriyaki sauce on it. And really, the condiments, you know, the sky's the limit

I love onions. I love pickles. I love mayonnaise. You know what

I put everything on my burger except ketchup. I put my mouth on mine

Isn't that... Well, I love ketchup on mine. I don't want ketchup on my burger

You know, you were talking a few minutes ago about temperatures. Yeah. I gotta digress a little bit

Okay. Talking about temperatures with meats that you're cooking. And a good way to, a little visual for you, is the inside of your hand right here to sort

of go from the outside to the end. My hand will work better because it's fatter than yours. Okay

It's got more fat on it. On the outside here would be rare

And then as you go a little bit further in, you'd be medium. And then you start..

And then you get the further in you go. Yeah, if you tense up your hand a little bit, it'll start to get tighter and tighter in here

That'd be medium. And then really squished up. That's overcooked. That's burnt

That's well done. That's well done. These corns look amazing. I know

And you see what that mayonnaise has done to them, son? It's made that corn so juicy and so good

And the burgers look incredible. You can feel of your meat. And like that meat is like perfect

And when you're grilling steaks or burgers or anything like that, always pull them a little bit before you're ready to eat

because they're going to continue to cook for about five minutes after you pull them off the grill. All right, so son

So these look great. Let's put some cheese on them. They look perfect. Turn that grill off

Get some buns. And you know what else? And ring the dinner bell. You know what else I wanna put on it

On the grill. What's that? It's my buns. I like. Careful. I like a warm bun

So I think I'm just gonna stick these down here on this side, not over the direct heat

but just let them start getting warm. And then I am ready to dig in

The food's ready. Oh, and don't forget, y'all, the mosquitoes are gonna be so bad this summer

especially down south because we didn't have any winter. So don't forget your citronella candles

to help keep those skeeters away because I have a feeling they're gonna be the size of a small bird. Sparrows. Yes

You want to eat a burger before we call anybody? I'm in

Here you go. So we got the ribs. Here you go. Y'all come eat

Yeah, y'all come eat. Y'all come eat. So we called them. Come eat

Grab a plate. I hope y'all enjoyed our tips. And y'all have a very safe and happy Labor Day

Let's eat everybody. Yes. Y'all come eat. Get me a plate. Okay

Here, let's put the mushroom back on that burger. Mm-hmm. Oh, yeah, I put mine right on top. Okay. Yeah

Now that is, where did one of our mushrooms go? Never mind