Paula's Southern BBQ

Hey y'all, I'm Paula Deen. Pack down your tablecloths, tie on your bib, and grab the wet naps, because it's barbecue time today, Southern style

You know, growing up in Georgia, I've been reared on our local Southern barbecue

And for the past 15 years, my boys and I have been serving Southern cooking at our restaurant, The Lady and Sons in Savannah

Now, I've heard that there's a whole South out there battling to have the best barbecue

And while they're all arguing, I think I'm just going to hit the road for my own tasting tour and learn a few tricks of the trade from the grill masters

You know, it's something I've always wanted to do. Y'all may have heard of the South referred to as the barbecue belt

But one thing's for sure. After I'm done with my Southern sauce sampling, I'm going to have to loosen up my belt

But it's going to be worth it. So y'all pack up your pickup, throw away the maps, and just watch for those road signs

Because we're fixing to head south where the sauce keeps getting sweeter. So y'all jump in. It's time to go

Now whether you like your barbecue basted or brown, sizzled or seared

we're going to hit the road for the mother of all barbecue events in Memphis, Tennessee

Home of Elvis and where everyone agrees pork is king. But where's the beef, you're asking

Don't you worry. We're off to the Lone Star State where bigger is better and where barbecue means brisket

And then we're going to have to hold on to our horses because Kentucky and the Derby is up next

We're going to roll up our sleeves for a barbecue stew they call Bergoo

Then we're going to breathe through Alabama where they add my favorite condiment to their signature sauce, mayonnaise

And before we head home to my own backyard and get to cooking with my sons, we'll cross the border for a pit stop in my hometown

So let's hit the road, y'all. Hey, guys. Hey, Mom. Y'all got me all ready

Ready. All ready to go. Back to Pat. You excited? Oh, gosh, I can't hardly wait

You hungry? I am gonna have some of the finest barbecue. Be safe, okay? Y'all be sweet

All right. I love y'all. Take care of the restaurant. All right. And Mama's gonna eat pig

All right. I'll think about you while I'm wrapping my lips around the pig

I know you will. Pigs don't stand a chance. We going back to work, Jamie

Let's go fishing. All right. All right. I can almost smell the barbecue smoke drifting through the air already

So it's time to hit the road and head to the home of rock and roll, Tennessee

You know, there's two things that really say Memphis. That's Graceland and barbecue

And I heard the king liked his burgers burnt and his sauce sweet

But y'all know what? It just could have been that rub that got him all shook up

The competition in the music industry plays such a big role in the history of this town

Memphis is also known for its competition of flavors and... I'm here in Memphis, Tennessee today at the world's biggest barbecue cook-off

It's truly the Super Bowl of barbecuing. Well, the Memphis in Mays may very well be the creme de la creme of barbecuing

And a lot of these folks that make it there really spend years affecting and honing their craft and their individual style to get to Memphis

It's really an amazing event. And I'm here today to find out, where is their sizzle

Is it in the sauce? Or maybe is it in the rub

Let's go find out. Would y'all believe that there's almost 300 competitors here at Memphis in May

and there's 70,000 spectators? Now that's a barbecue. How you doing? Fine, how you doing

All right, come here. Come here, come here, come here. You want to try some of the best ribs you've ever had in your life

Yes, I do. The guy who cooked these ribs just won Memphis and May ribs about three or four times

They're kind of cool now, but just eat on them. This ain't too bad of a trip

Whether you like it smoky, tangy, sweet, or maybe even a little spicy

Here in Memphis, they've got more ways to barbecue than you can shake a stick at

With all this culinary commotion, who knows what you're going to run into

What are y'all doing? Diamond hunting. Diamond hunting. No, well, y'all look like y'all were lining up to moon me

No, no. We're just being good. She lost her diamond last night

Oh, no, I'm so sorry. There are two major barbecue camps at the Memphis in May

the Dry Rub and the Wet Sauce Barbecuers. And we're going to see which is the one that reigns supreme at this barbecue bonanza

Now, Jim and his Mile High Barbecue team's Dry Rub ribs soar above the competition

Jim! Hi, Paula. Hey, how are you? Fine, and you? I'm fine. It's great to be here, and I'm trying to beat the rain

It took me a minute to find you. But I hear that you make the best dry rub ribs at this Memphis and May deal

I can't wait to... We would love to have you come in. We're going to show you how we actually prepare our ribs

Well, I hear this is a team to be on. This is it. Well, show me, show me, show me

Step right back here if you would. What we do is we start with a loin back rib

And we just rub it down as good as we can. This rub has 18 different ingredients

And it's absolutely wonderful. You have to be on the team to actually know the ingredients

You know how that top secret stuff is. We tell you we've got to kill you and all that. And we've only had to kill three people, but, you know, it's okay

It's just pouring down rain on us out there and thundering and lightning. Is this normal for Memphis in May

Every year. If it doesn't rain in Memphis in May, they've moved it to a different month

The thing of it is, if you're going to cook in Memphis in May, you better have a rain suit

If you don't, you're not going to win. What we're going to do is we're going to transfer these to the grill

We'll put them on, cook them, and we'll be ready. It's pretty bad out there

Whoa. Now, y'all, I can't stand thunderstorms, but nothing is going to keep me away from a good barbecue

So while everybody else is running to cover, I'm going to go find Jim and see if maybe he'll share

some of those 18 ingredients with me that's got everybody shaking in their boots

After Memphis, I'm headed due south for a cowboy cookout in the Lone Star State

Welcome back, y'all. That was one heck of a storm. But now that it's over, this old girl is ready for some dry rub ribs

Jim, it's finally slacked off. Look, we can see the bridge again. Can we get to the barbecue grill

Let go take the ribs off and bring them in and sample something great I ready Go this way if you would Jim this is a heck of a grill you got here Thank you so much It not what it looks like on the outside it what on the inside that counts

There you go. Let's open this thing up and let you take a look

The secret to telling if the rib is ready to come off the grill is to actually take

the ribs, turn them over. The weight of the rib itself should break loose from the bone

This should pull from the bone at this point in time. And what it has is that rib has a membrane around that bone and holds the meat to it

If this is cooked properly, that membrane will dissolve and that meat will pull clean of the bone

As you see, this rib still has just a little bit of time to go. Now who's going to eat all this meat

The thing about Memphis and May, Paula, that happens is there's 254 teams here

People need to realize that they have to be on a team to do this. These are private parties down here

So if I'm sitting at home in Savannah, Georgia, and I hear about Memphis in May

that doesn't mean I should get in my car and show up here and expect to eat barbecue

Is that right? We're not allowed to sell barbecue because of the health officials and the health rules that it takes as far as selling to the public

We're not allowed to sell to the public. So what we do is that everything is a private party here

If you're coming from Savannah, contact Memphis in May and say, hey, can you hook me up with a team

I'd like to join a team. I'd like to be a part of a team. Or can you help me out? and they'll be glad to do that

We've weathered the storm. We've got some excellent products here. And what we're going to do is we're going to take a slab off

and we're going to take them back in and we're going to show you what to expect for a beautiful dry rib

And so I'm going to take this one. We're going to put it on the chopping block. Paula, if you would do the honors, let me give you this

Thank you, Jim. Let's see how well we've done. You'll take those to the prep kitchen

We will follow up and see if we've done an excellent job today

That sounds wonderful, Jim. I'll close the door up and follow you right in. Okay, Jim, we're going to do that doneness test

We've got to. We're going to take the rib, and what we're looking for on this, Paula, is we're looking for the membrane to break loose from the rib

So what we do is we take it. Yes. And just see if it pulls free and clear

It's there. And I want you to try that if you would. That's wonderful

I want you to try that. This is something you have to eat with your fingers

This is what Memphis is. It is absolutely the best rib I've had in Memphis. Did I say it was the only rib I had in Memphis

What a great honor to be here. Your barbecue and your team, they're just, y'all are great, but I tell you what

it's time for me to go check out your competition now, and I'll come back and let you know what they're doing

We'd appreciate that. Thank you so much. Have a great day. Now that I've tasted what the Dry Rub Camp has to offer

you know, I think I'm going to go find my friend John, who's head of the Natural Born Grilling team

and just see what's up with his wet glazed Boston butt. Let's see which one is top pig around here

Hey, John. Hey, Paula, how you doing? I'm fine, how are you doing? Hey, welcome to Natural Born Grillers

Come on in. Thank you, thank you. I'm so glad it finally, the sky's cleared up

I am too, I am too. It was horrible a little while ago. It was. Now, I've tasted the dry today

I'm ready for the wet. Well, let me show you how we do it real quick. I want to know

We're starting off with the raw shoulder right here. We start off with a nice, any kind of mustard

A lot of times we'll use a honey mustard too. Now, a trick to it is, let me get my dry rub here

You take our dry rub and we're going to put it on now. Here, taste this million dollar rub

It's got a lot of brown sugar in it. It's so good. And now we're going to rub the two together

And then this is what we start with. We're going to cook this shoulder for 20 hours at 225 degrees

And then when you get through with all of it, it's going to look just something like this

You want to open this side? It won't burn me. It won't burn you. Oh, my gracious

You ready for the grab one off here and taste it? You know I'm dying to taste that

You want to pull that blade bone out? Just pull it out. I can pull him out. Pull it out. Oh

You know when it's good and tender when there's nothing left on there. Look, I need not a lick of meat left on this bone

Now, I'm going to tell you the best piece. You see this little piece under the blade bone there

Look at the smoke ringing there. That's exactly right. That's my favorite piece

And the moisture. There you go. It's my favorite piece on the whole. Mine too

I thought I was the only one that knew that trick. No, honey. It's incredibly, incredibly wonderful, John

Thank you. You ready to put the coleslaw on now? You know I is, baby

I'll show you how to do this. Ready for a nice wet burger

Next thing we're going to do is get a little sauce on there

There's your wet sauce. Good and wet. That's going to be fine. And now here comes your mayonnaise

That's how we make a barbecue sandwich in Mississippi and at Tennessee

Right there. I can taste it. You can taste it. If you want me to, I'll catch you

I don't know if I can get my mouth around this, John. Well. I wish y'all were here with me

So good. It's like I could eat that whole hog right by myself

I appreciate you having me. You bet. I'll see you later. See ya

So we leave in Tennessee, y'all, at the top of our tasting tour through the barbecue bell

And whether you like it shaken or like it stirred, it's the sweetness in the sauce that makes everyone here a winner

What a great time I've had here today. I feel like I'm almost picked out, but the key word is almost

After we go get a lesson in barbecue hospitality, Kentucky Colonel style, we're off to Alabama for a special saucy experience

But before that, y'all, I gotta see if bigger really is better in San Antonio, Texas

Now, welcome back, y'all. I'm in search for the perfect plate in the southern states

And now I'm headed out on the range following the wagon trains of the Wild West to have a traditional cowboy barbecue

Texas is kind of a unique state for barbecue. Because once you start getting west of the Mississippi

you start to see beef and sausage or what they call hot links show up

And then it's your choice whether or not you put the sauce on. A lot of Texans prefer not to have sauce

But if you love beef, Texas is definitely the place to be. You know, one thing all Texans agree on is that bigger is better

But when it comes to barbecue, that's where tempers flare. Texans have had over 100 years of fine-tuning their barbecue

They've used their geography and their cultural traditions to create a whole host of barbecue dynasties

From the West open pit and coal-fired barbecue, to the Mexican influence in the South with tortillas and chili peppers

to Central Texas, where the Europeans showed everyone how to slow smoke it, one thing's for sure

The lone star of this state's barbecue is brisket. I tell y what I want to go chow down around that chuck wagon and then roam around one of the most beautiful ranches in these here Texas heels Welcome to Diamond Cay Ranch y where the view is spectacular

But there's one thing better than the view, and that's the barbecue

Here at the ranch, Tom and Randy are the masters of the two staples of barbecue

sauce and smoke. Now, they're going to show us how to slow down and have an old-fashioned barbecue

Texas style. Tom, you're not starting without me, are you? No, good morning. Good morning. How you doing? You got everything

ready to go? We're ready to go. Tell me, Tom, what I can

expect to actually see and eat today. What we're going to start with

is the beef brisket, which is what we call the center of the plate. Then we'll have some pork ribs, and we'll have a little sausage, and pinto beans

and some potato salad. And this would be a true Texas barbecue. You know, this chuck wagon is fabulous

Well, you know, with the chuck wagon, they started using these about 1865, right after the Civil War

The chuck wagon would travel with the cattle drives, and if you look at the side of the wagon, it had pots and pans

This would have been the cowboy's home away from home. Now, this is the simple part of the brisket

And I normally don't show people this because it is so simple. To get his brisket ready for the grill, Tom's going to encrust both sides of the meat with a robust rub of garlic, pepper, onion, and oregano

And you can see that makes a beautiful piece of meat. Wow. So, all right, if you'll help me and open up the pit, well, let's start this process

Okay. Ah, and this pit's good and hot, and I'm going to put it on

All right, Randy, tell me about the temperature of the pit. Well, we're cooking at about 250 degrees, and this piece of meat has to be on there for about 12 to 15 hours

Well, let's go do what cowboys do. We'll be back after a while

Y'all won't, too. Now, while we wait for that brisket to cook, Randy tends to the fire

adding a new layer of mesquite coals every hour, surrounding the meat in a blanket of savory smoke until the succulent steer is done

And then he's going to add some ribs eight hours later and then some sausage after that

You know, there are nearly 400 barbecue competitions held all over Texas each year

And no matter who comes out a winner, Texas barbecue is always a cause for pride and celebration

Okay. Now, 12 hours later, this is it. This is a Texas barbecue

So, come on. I want you to try this. Oh, and it smells heavenly

What we're going to do, I'm going to go ahead and cut this right here

And you can kind of see how the nice flavors are. And I'm going to go ahead

I'm swallowing hard, and you tell me. Well, come on, this is what I want you to do. It's going to be real hot when you put it in your mouth

Now that's beef brisket Texas time. is out of this world. Well, I'm delighted you like it

I'll tell you what, I may turn into a cowgirl. Well, I think that sounds good

Mm-mm, mm-mm, mm-mm. Now, where is the barbecue sauce? In the South, we eat barbecue sauce

In Texas, you have, this is a tomato-based sauce with a little vinegar

Of course, you can put molasses, sugar, whatever you want. Matter of fact, in some of these deals

we actually put some coffee, if you want to just kind of... Really? And take it down

But it's for a preference. A lot of people like it on, and a lot of people like to eat it just the way you are

Oh, I don't know which way I like it the best. Now, these are some pork ribs we've done

And here, I want you to try one of those. That looks delicious

And so you have all of this, but remember, the center of the plate is going to be your brisket

This is a little pork sausage and beef sausage. It's German. It's made right here in Fredericksburg

It's a great sausage. Now, let mine hold, please. So what are we going to have along with this, or do we need anything

Well, we always do. You'll fix some pinto beans, and we'll have a little potato salad

And, you know, and some fresh onion, a little jalapeno, and you've got everything you need. You know, I've been barbecuing all my life, Tom

and it's amazing how different regions of our country do things different ways

and I've learned so much today. and the one thing I have learned

is that I love beef brisket. I'm going home and I'm going to do this

I'm going to learn how to cook brisket. If you have any problem, I want you to call me

I got your number, baby. Y'all, that brisket was a mind blower

but I got to get moving if I want to make it to the Kentucky Derby in time for their own brand of barbecue and burgoo

Then we're going to hightail it out of there for a buffet with our barbecue buddies

in Alabama and Georgia as we sample our way through sensational Southern Barbecue

Welcome back. Y'all, hold on to your horses. I'm here at the Kentucky Derby, and I'm here for two reasons

First, the horses, and second, the barbecue. So before they start the race, I want to get all gussied up

because I really do want to fit in here at Derby Day. Can y'all believe that I'm a 56-year-old Southern girl and I've never been to the Kentucky Derby

I'm so excited to be here. I can't hardly wait to get inside, so let's go

Now being at the Derby has left me with a little less money in my pocket

but with a whole lot of fun memories that hopefully will last me a lifetime

Lucky for me, the mint juleps were flowing free. Kentucky's barbecue, like its thoroughbreds, is known for its kick

and I suspect that Kentuckians keep the secret right in Fort Knox

I better get a move on if I want to crack the code to Kentucky's cooking. I do want to keep in mind all that Scott shared about this state's supreme cuisine

For Kentucky, they're very well known for their burgoo, which is a quintessential side dish for barbecue in Kentucky

which is really more like a barbecue chowder. I'm fixing to go meet my friend Mike

We're going to the Kentucky Colonel's Reunion, and we're going to get the lowdown on Kentucky barbecue

So y'all come go with me. We're going to find out all their secrets and take them home with us

Mike is known as the host of Kentucky. Colonels from all over the country come into Bardstown the day after Derby Day to enjoy this wonderful annual event

It's a Burgoo barbecue banquet. This tradition is still stirring things up here in Kentucky

Good morning, Colonel. Good morning. How are you? Good to see you

It's so good to be here in Kentucky. Welcome to Kentucky. It's so great to be here

It's my first time. Very good. You're going to have a great time. Oh, I know I will

I know I will. Y'all are such hospitable people. Well, we've been entertaining people around Kentucky for 200 years, so we're glad you're here

Well, y'all are getting real good at it. I have promised all the viewers that we're going to get the skinny on this dish called

burgoo that y'all do. I see your pots over there and they're starting to cook

They been cooking burgoo in Kentucky for over 200 years Let go see what it all about I can hardly wait to find out Well there is a lot of secret to burgoo This is a wonderful it not a stew it not a soup it a concoction all its own

This burgoo has been cooking for two days, and it's got beef, veal, pork

We're now coming down to the vegetable portion where they put the vegetables in last. But these fellas have been up all night

And we've got 7,000 people of our nearest and dearest coming to have a picnic with us

So we're going to be eating with 7,000 people of our nearest and dearest? Kentucky colonels from all the world are going to come and have lunch with us

Now, how often do y'all cook? We cook burgoo at the Kentucky colonels barbecue every year, the Sunday after Derby

And this picnic has been going on for over 100 years. Has it? Well, you've held up well

Thank you. So while we're waiting on this, what else, cooking colonels

We're going to be doing pork chops later on, butterflied pork chops on the grill. They are outstanding, and we season them especially for Kentucky

Well, lead me to the pork chops, Colonel. Madam, let's go. Now, I'm hoping y'all that these colonels are gonna be willing to share their soft secrets with me

because, you know, I could always use a new way to top one of my pork chops

Let me introduce you to Bob Robinson. Hey, Bob, I'm Paula. He's gonna show you about Pork Chops Hospitality Kentucky Style

I'm ready. Now, what kind of pork chop is that, Bob? This is a bone-in chopper

We leave the bone in this, and we feel like it adds to the flavor. Well, Bob, how long are you gonna make me wait before I get a pork chop

Well, I'm not gonna make you wait any longer. You hold this bun, and I'll take care of it. Okay. Tell you what, does that one look good to you

That one looks delicious. All right. You just catch that with your other bun there, and I'll slip that fork out

Oh, it looks so good. Now, what you've got here is a Kentucky classic

It's a bone-in pork chop sandwich. So you need to work your way around that bone if you want

Oh, and listen, and I can. I can do that. Is that going to work for you

I'm glad you're done. Bob, it's out of this world. Well, thank you, ma'am. I tell you, a pork barbecue sandwich is about as good as it gets

Now, we call these pork burgers, and tell us about those. They're awfully popular down here

Pork burgers are something that's kind of a spin-off of a sausage, except we've got a little bit more lean meat in it

And we cook it on an open grill, and we use our special sauce, again, just like we do on the pork chops

Well, since you won't tell me what's in the sauce, I'd like to taste it straight up

Well, I'll tell you what. We've got a little bit in a cup right there. Why don't you just give it a try? A little bit of tomato, quite a bit of vinegar

That a girl. One minute for my own heart. Mmm. It's good

A lot of vinegar in it. Do you taste a lot of pepper in there? Yes, I taste the pepper

Well, I tell you what, I sure would like to try the other things with this. Well, I think we can get that done

Don't forget my jar of sauce now, Colonel. We'll bring it with you. Okay

Thanks, Bob. You're very welcome. We appreciate it. Now, you know, it's no surprise that at the Kentucky Colonel's reunion

I would run into the most famous of them all. Hey, how are you

Oh, fine. How about you? You look like Carl Sanders. Well, thank you so much

It took me a long time to get out and eat that sod, but I finally made it. Well, listen, I want to know

Yes, ma'am. Did you steal my Grammy's chicken recipe? No, ma'am. No, ma'am

Now, I heard that you did. I got mine sealed up in the jar. Speaking of recipes, I gotta go to the Burgoo and just see if it's soup yet

Hey, I'm back. This is where I started this morning. This is where I want to end up

It's been a long day for you then, hasn't it? Well, it's been a long day for y'all and a long night

Yes. Well, this should be really ripe. It's rich. It's got a lot of spices in it

It does. Yes. As the burgu king, you feed burgu to people from all over the world

Yes. They said it would be good. Mmm, it smells good. They come every year, a lot of them

It's spicy but delicious. Colonel, you've had me at each pot tasting a bite of this and a bite of that

But what I would really like now is a plate with a little bit of everything so I could taste all the flavors together

because I really want to get what y'all are doing here. You think you could..

Let's find it. It would be my pleasure. Oh, thank you, Colonel. You're quite welcome

Paula, mint julep with a picnic lunch is excellent. Thank you, Colonel

I just love y'all's menu. The pork chops and the pork burger and the burgoo and the baked beans

I want to be a Kentucky Colonel. Join the group. Cheers. Colonel, thank you for a wonderful day

I'm not going to say goodbye. I'm going to say until next time. We're pleased you came to Kentucky

Thank you. Y'all are great. It was wonderful. Take care. I'll see you next time

Well, who would have thought there was so many variations of Southern barbecue? And there's still more

Now I'm destined for a down-home dip in the heart of Dixie. Then I bring it home to Georgia for a family feast with my two boys

Welcome back, y'all. We're on a tasty tour through the Southern States Supreme Cuisine

From Tennessee's sweet and sassy to Texas's biggest and best to Burgoo from the Bluegrass State

Now we're on our way back to Georgia, but before we get there, I just need to make one quick stop in Alabama

for a truly unique sauce that you just can't find nowhere else

One of the things that's unique, at least from my perspective to the state of Alabama

is this white sauce that we have there. and it's this kind of creamy concoction of mayonnaise and black pepper and vinegar

and that's traditionally served over barbecue chicken. You talk about a culinary match made in heaven

that white sauce and that smoky chicken are just absolutely perfect together

Alabama's slogan is the spirit of courage, and you've got to have a lot of courage and a lot of good barbecue secrets

to compete with the grill masters that you can find at local barbecue competitions in the South

I'm looking for some guys from Alabama that have a very, very secret ingredient in the sauce that they make

And you won't believe what that secret ingredient is. It's my very favorite condiment in the whole world, mayonnaise

And I think he's right over my shoulder, so y'all come with me. We're going to get the scoop on a mayonnaise sauce

Prius! Prius! Hey, Paula, how are you? I'm fine. How are you doing

I'm doing fantastic today. Spill the beans to me, baby. Hey, you've come to the right time

You want to know about that mayonnaise sauce. We've got some secrets laid out. Some white barbecue sauce. How about that

Can't wait. Where I come from, barbecue sauce, it's supposed to be white. I've never heard of that

Well, come on in to my kitchen, and we'll see what we've got going. This sauce, now you realize this recipe's been around since 1925 in our restaurants

and I may get in trouble for doing this. Uh-oh, I don't want you to get in trouble

Oh, well, let's go for it, okay? Let's start out with mayonnaise

Okay. A good quality mayonnaise. Oh, no doubt, no doubt. And we've got apple cider vinegar. Hmm

Lemon juice. Water. And we've got sugar, salt, black pepper, and horseradish, prepared horseradish, and red pepper

Oh, so it's a little hot. Well, you know, we like things with a little bit of spice down here. We sure do

There we go. Let's whisk it up, see what we come up with. Stir it, get it all mixed up and everything

It sounds so heavenly. If you just knew how much I love mayonnaise

You don't mind if I stick my finger in your bowl, do you? You go right ahead. Go right ahead

Can't believe it. I cannot believe how good that is. That's a secret

And I will not say a word about what's in it or how to make it

Let's get this to the grill. Let's go. I can't wait. Let's go. We made it to the grill, Paula

All right, what you got in here? Ooh. We have some chicken thighs and some chicken breasts and some pork tenderloin

I love it, love it, love it. Let's get the good stuff on it. I love thighs

I love chicken thighs. Oh, I do, too. Uh-huh, that's where all the juice is. How long have you been doing this, Chris

Oh, man. Look at this right here. I thought we were just going to dip a little corner in

Oh, no, no, you submerge it. And that white sauce will slowly run off there and make a fabulous plate

Well, I can't wait to taste this. Great. Do you mind? Go right ahead

Holy camole. It's so wonderful. Thank you so much for sharing the recipe with me

It's been my pleasure today. I'm certainly glad you stopped by. I wish I could stay, but I've got more barbecuing to do

Great to see you, Paul. Good to see you, dear. Bye. Come back and see us. We'll see ya

Wow. I'll always remember this trip. I sampled some of the best barbecue I've ever had

I can't wait to get home and tell my boys all about the mayonnaise barbecue sauce I just tasted

But before I hit the road to Savannah with all my saucy secrets

I'm going to stop and get some family tips from my favorite aunt

Hey, y'all. Welcome to my hometown of Albany, Georgia. These are the streets that I actually grew up on

Spending time with my family has always been so important to me

As a child, I remember many a summer sitting out on the bank of the Flint River

enjoying the water and the cool breeze. And the best part is, we didn't have to travel far out of Albany for a good meal

because I came from a long line of good Southern cooks. And a very special woman still lives here, and that would be my Aunt Peggy

She holds all the answers and keys to our heritage Through the food and the stories that she tells me I want to get some very special moments from those memories and share them with you

Here I am back in Albany after all these years, and I want to talk barbecue with you

Oh, I'd love to. And I love your daddy's barbecue recipe. But his barbecue chicken and your barbecue chicken was

they always were kind of like a rival because you would take daddy's barbecue sauce and throw peanut butter in

Crunchy peanut butter. Crunchy peanut butter. And I wouldn't use anything but the crunchy because when I chewed on it

I wanted to feel that crunch. And, you know, I don't think I'll ever forget those Fourth of Julys

I know you won't. And I won't either. And I want to show people how we do it

Yes. Down here. Uh-huh. But where do you think I'll forget the meat

Now you know. Striplings. Striplings. Okay, it's off to Striplings then. Now, as y'all just heard, the best place to get your meat is Striplings

I've been coming here for years and Skeeter always has just what I need

So after I get my lesson in stuffing pork chops with their signature sausage recipe and pick up some ribs for the grill

it's time for me to head on home and get to cooking

First thing we're going to do is cut the pocket in there

All we got to do is set them up and poke them in. Is that it

Well, I wish I had more time to chat, but I gotta run. Thanks for all your help, Skeeter

I've enjoyed my road trip so much. We started with a few questions in Tennessee

to rub or not to rub, and where's the beef in Texas? Then it was off to Kentucky for a barbecue bite with the Colonel

and where the sauce is just as big a kick as the horse's

Then when I thought I'd tried it all, I found my mayo in Alabama

And when I come back, I'm going to share all my tasty memories when I sit down with my boys for a good old Savannah barbecue

Welcome back. Our barbecue road trip has taken us near and far

And all of our meals were memorable, but the sauce was definitely the star

We had it drizzled, dipped, dumped, splashed, soaked, rubbed, and basted. The sauce can be spicy or sweet, sour or sassy

Top it with your pork pulled, sliced, or diced. You can flame it, grill it, sear it, smoke it, or roast it

But no matter where you ramble, no matter how it's served, it's never a gamble

It's the barbecue you deserve. So there's only one thing left to do

Get home and start cooking and see if we learned something new Hey welcome home mom Hey guys Oh it so good to be home How you doing So glad to see you Oh my goodness How was the trip It was great It was great It was wonderful

Yes. Speaking of little pigs. I had a great time, guys. Awesome

I learned things that money can't buy. These people have sauces and traditions

and the way they do things. And on the way home, I was thinking, My goodness, you know, I've got traditions that were handed down to me from Daddy, from Aunt Peggy

and I just, it's so important that I hand it down to y'all, too

Have y'all ever made your granddaddy hires the sauce before? I don't think I have

As many times as I've eaten it, I don't think I've ever fixed it. So simple, you do it in two minutes, but Aunt Peggy took this recipe, and she added peanut butter to it

We've eaten that a million times. Yes, you have eaten it. So it's very important that you know how to make it

Good, okay. Let's do it. And then I've got another thing that I want to show y'all that your Uncle Jerry, Jerry Dean, taught me years and years ago

It's not really a sauce because it's very, very thin. It looks like a broth. Yeah, it does look like a broth, doesn't it

But it tenderizes your meat and keeps it moist without leaving any flavors to it

Because y'all both know that we're going to get our flavors from that meat cooked over that charcoal and wood and throwing our barbecue sauces

Well, let's get started because we ain't been sitting around since you left. You had me slacking off? We got some stuff to show you

Well, tell me what y'all are doing. Not as far as you know. Bobby's doing something real neat. I can't wait to try this

Dessert burritos, my downfall. I'm making dessert burritos that are packed full of Snickers, which is my favorite candy

It's going to be a lip-smacking sensation. It sounds like it, son. Okay, well, you've got that covered, so I'm going to start on the sauce

Right here on the grill with the chickens, and I'm going to use my wonderful piece of old cast iron, which is so reliable

Now, I'm going to start with the butter. I'm using one stick of melted butter

And I'm just going to mix, let that peanut butter see how it's starting to melt in with that butter

And your Aunt Peggy likes it with nuts. So it makes it, you got that crunchy crunch kind of going on in your sauce

Right. Okay, now the peanut butter has melted. And I'm going to add one cup of Worcestershire sauce

And I'm going to use fresh lemon juice. And the barbecue sauce is ready

Hey, Mama, can I test that? Shoot, yeah, honey. I just want to see what it tastes like

It's just delicious. Mm, it's good. Okay, Bobby, what are you doing? I'm making the dessert burrito

Awesome. My favorite. To make his dessert burritos, Bobby fills flour tortillas with almond paste, Snickers, marshmallows, and shredded coconut

And then he's going to roll them up and wrap them in foil. Can you drop these puppies on the grill

Mm-hmm. How long are you going to cook them for? Five to eight minutes. That sounds great

So just long enough for everything to kind of melt together That it Sounds like we should be about ready to eat Kenna I want to look at the ribs Now let me do one more swabbing So the whole point behind this sauce is to keep the pork nice and juicy Yes you want it moist

When you pick up that pork, whether it's a butt or ribs, and you put it in your mouth and you bite down on it

you just want all that juice and flavor to explode in your mouth. Well, everything's all set

Earlier I cooked up the pork chops I got from Skeeter and Aunt Peggy's chicken and my ribs done and Uncle Jerry's basting sauce are ready to munch on

And I can't wait to try Bobby's dessert burritos. So now I can finally sit down with my two boys and give this Dean feast a try

All right, we can't have a barbecue without sweet tea, can we? No, baby, no

No. Thank you. Well, our table just looks spectacular, guys, y'all. It does look great

Y'all did a wonderful job, and it's so good to be back home and eating barbecue with my favorite boys

I'm so glad to have you home, Mama. Favorite boys. Tastes better when you're here. It tastes better with y'all, too

I want you to try one of those pork chops. All right, I will. You know, I love ribs

Would you mind just... How do you want to handle it? You want the platter? I tell you what, you stay right where you are, son

I can reach. Yeah. Yum. How's the pork chop? And y'all see it's stuffed with their homemade sausage that they make right there

It's such a different flavor inside the chop. It's so good. It makes me happy

It makes you happy. All right, Mama, last but not least, the desserts I was making with Snickers and marshmallows and coconut

Almond paste. Try it. Yeah, almond paste. I'm sorry. Oh, my goodness

I'm too excited about you trying it. It looks delicious. Here does it

Is it good? You did a good job with that, Senior Reed

Thanks, Mama. I've had such a good time. I've traveled all over the place looking for people's traditions

and their roots and their barbecue and their sauces. Although I think my family's recipes could bring home a barbecue trophy

I know I'm one lucky chick to have learned a few more secrets that I can hide up my sleeve

So I'm going to be sure to incorporate all that I've learned on my road trip

because I want my barbecue to be the best it can be

But you know what? There's nothing like coming home, though, and sitting down to my own barbecue

with these two precious sons of mine. There's no better ending than the one I'm having right now

I hope y'all have a good time in your own backyard. And until next time, America, we wish you best dishes from our barbecue to yours

Yum. It's good. Pork chop. Mmm, mmm, mmm