PHCS01E02 DrumSplitBBQ WEB

Hi, I'm Paula Deen, and I want you to join me in my kitchen today as I find the perfect barbecue for my juicy, flavor-filled drunk chicken

That's right, beer smoked, rosemary-flavored drunk chicken, my daddy's absolute favorite. And then I'm going to show you how to turn an ear of corn into a feast for your friends, as well as the easiest warm potato salad I know, and the tastiest

But today's topper is the bacon-filled baked beans I always put on my buffet

And then we're going to hit the road with my two-wheel buddies for a wind-in-the-hair wild ride

It's a sizzling, succulent celebration of all that's good in outdoor eating

So come on in. I started cooking when I was 18 years old

as a new bride. I'm very lucky because I came from a family

of wonderful southern cooks. And at 42 years old, I was faced with having to support myself

and my two sons, so I turned to my first love, which is cooking. And so I started cooking for a living

I think food is such a big part of family, and I hope

that y'all can watch me and learn to have fun with yours while

building wonderful memories around the food that you're preparing. You know, one of my favorite things to do in the whole wide world is to hop on the back of my boyfriend Michael's Harley and take off on the roads with him

And we're going to do just that today. I've got about 20 motorcycle buddies coming over

We're going to have a great, quick, and simple barbecue, and then I'm going to hit the roads with them

But before I can do all that, I've got to go to the hardware store and find the perfect barrel grill like my daddy taught me to cook chickens on

So we're going to go to town. Hey, Mike. Hi, Paula. How are you

Fine. How are you? I need some help with the grill today. Walk right this way. Let me help you over here

Right here? Right around this way. Mike, I need the closest thing to what my daddy used to cook on, which was like a barrel split in two

Cook the best chickens, and that's what I'm cooking for them. So can you fix me up here

This is probably designed for your motorcycle buddies. This one right here? This is a charcoal grill, which can also be used with hardwood

Designed for large parties. It's not what you'd use to cook two hamburgers for yourself. You can put a leg of lamb on here

You can cook 30 hamburgers. You can cook whatever you want on this grill. Well, we're going to cook drunk chicken

and we're going to get a bunch of chickens and get them drunk. Well, all these drunk chickens will fit right on this grill

Is this very expensive? No, they're about $125. They're not very expensive at all

That's not bad. If you take care of it, it'll last a few years. It'll last a few years

If you can keep it out of the weather in the wintertime, it'll last a few years, absolutely. Sounds great. Okay

Thank you so much. You're welcome. Thank you. I've got the perfect grill

I've got my fat boy rule shirt on. All I have to do now is get this bird good and drunk and we're going to be ready to eat

And this is such a fun recipe. All you start with is about a three pound bird cleaned and washed

And we're going to season him up real good. And I'm using again my house seasoning, which is nothing but salt, pepper and garlic powder

And we're not going to be afraid to really rub him down good

And then I'm going to use a good seasoning salt on top of the house seasoning

One of the nicest things you can do for your meat is to rub it

Rub those seasonings into his skin. And we're going to open him up and put a little bit inside

Today's dish is called drunk chicken. We're going to pop a beer, any kind of beer that you like

We're going to pour a little off. Just enough so it won't start spewing over when we put him on the grill

And you know, this is such a fun recipe because you can do whatever you want with it

Today, I think I'm going to take a sprig of rosemary, because I love rosemary and poultry

So I'm just going to stick a couple of twigs of rosemary in our beer. And we're just going to sit this bird on top of that beer can, just like that

Now, if you don't feel good about using beer, if you're feeding children and you want to tame it down a little bit, you can switch this around and use a cola

The cola will make it sweet and give it a whole different flavor. Or you could even use apple juice

That would be a wonderful flavor for it. So play with this bird and come up with your own ways and your own flavors to do him

He's ready for the grill. When we come back we gonna be doing some southern baked beans for my roadie buddies

I have got my barbecue going out there, and you know, a barbecue is just not a barbecue

without good old southern baked beans. So I'm getting these mixed up

and this is such a simple, easy dish. You know, I really love cooking without formulas

A recipe should be actually a starting point for you. and then you do your thing to it and make it your own

But today I'm going to start with just a canned pork and bean. I'm going to toss in some sweet chopped onions

some brown sugar, some ketchup, a little squirt of maple syrup

a squirt of mustard, and another squirt of mustard. I'm going to take a lemon and cut it in two

I can't tell you what this lemon does to the baked beans

It just gives it a nice little bite. Down south, us girls all have a little different way of making our beans

So this is one of those dishes that's really just your own personal preference

And this one happens to be mine. And lots of times, for color, I'll chop up a bell pepper and add in there along with the onions

And that's very good. It gives it a nice little kick. We're just going to give those a quick stir

And speaking of Harley hogs, I'm going to add a little bit of one of my favorite hogs

A little bacon. And to do this, rather than trying to cut it with a knife

just take your kitchen scissors and just snip them off. Some of your baked beans may contain pork

Some may not. Some may already be sweetened. So if you grab a can of baked beans at the grocery store

don't add any more sugar to them because they've already been sweetened

But these are just plain-o straight-up pork and beans. I'm going to just slip this pan into a preheated 350-degree oven

and we're going to cook that for about 45 minutes. Now these beans are done, and I want to show you what they look like

A nice, hot, juicy pot of baked beans. You can see the bacon is kind of shrunk up on us and all the seasoning from that has gone into our beans

And they look like they're just gonna be perfect. Yum! And what I want to show you next, I came up with one night at the restaurant when I was doing all the cooking

I got so bored with my side dishes and I said, surely there's a twist that I can give to this corn

Well, I found a way, and it really, really is good. You start with fresh corn

We're going to take just a regular piece of bacon. You know, bacon grease and corn goes together

We're just going to spiral this piece of bacon around this piece of corn just like that

So simple. And then we're going to put his husk back up around him

and then we're going to take ordinary twine, and we're going to tie him back together

because we don't want our piece of bacon coming off onto our grill

I remember in high school, I had a teacher that had never married

so I guess you could classify her as an old maid. And, you know, I thought she never really quite liked me

until my daddy had all of us cheerleaders over for one of his barbecues

After that night, Ms. Plant was so sweet to me. Not only did she fall in love with my daddy, she fell in love with his chicken

So my daddy sure helped my last year of high school go a lot smoother

I've got my chickens ready, and I've got my corn, and I've got our new barrel grill out here that's waiting on us

And before I put the chickens on, I want to talk to you just a minute about your coals

Now on this particular dish, this is how I like for my coals to be

I've separated them. I've got half down here and half on the other end

And then I'm going to sit my chickens in the middle so they won't burn. Now, if I was cooking steak or pork or something like that

I would have all my coals together and kind of spread out. But like I said, for these drunk little birds, this is how I like to cook them

Now, this is kind of tedious. So be very careful when you go to put your little men on the grill

you want to make sure that that beer can is centered in between the grates because if you're

off a little bit, he's going to tumble over. So be very, very careful that he's centered just like

that. Look how he's sitting up there so cute. All we're going to do now is shut our grill and we're

We gonna forget these little birds for about 45 minutes They should be about halfway done then And then we going to come back and we going to put our corn on the grill And a beautiful warm potato salad coming up next

Hi, we're back and I told you I was going to check on these birds in about 45 minutes

to put the corn on the grill. Look how beautiful these birds look. You wouldn't believe the smell

I almost can't even describe them. I can smell that rosemary just coming up through the necks

of those chickens, and they're starting to wiggle a little bit, and they're getting done

Now, we're going to let that corn cook for about 30 minutes. You can check your chickens

any kind of poultry, turkey or whatever. Your dark meat is in your leg and your thigh. They

take the longest to cook, and when you can start wiggling them like that, and they move easily

then you know they're just about done. But you can just wiggle those and wiggle the wings. And

they're moving easily for me, so I know that they're almost done. While we're waiting for our

corn to cook, I want to give you just a few quick tips. When you're cooking your corn on the grill

like I'm doing, you can take the silk off your corn and soak it, husk and all, in cold water for

about 10 minutes. And then you put it on the grill. That way the water in the husk will keep

it from burning up on the grill for you and it'll be a beautiful golden brown instead of a black

burnt, crispy look. And another thing, when you're boiling fresh corn, add a little vinegar or lemon

juice to your water and it'll keep your corn this vibrant, bright yellow. And instead of putting salt

try adding a little sugar. It will bring out the sweetness and make that corn better than ever

But right now, I got to get the rest of this meal pulled together. So y'all come on back in the house

with me. We're ready now to put together the finale that's going to complete our barbecue

You know, to this day, my sons, Jamie and Bobby will not eat potato salad unless mama's made it

And it has to be warm. Once it goes in the refrigerator, they're through with it

We're going to start by mixing up our dressing. And this is sour cream

and one of my favorites, mayonnaise. I'm a mayonnaise girl. I even eat mayonnaise on my french fries, if you believe that

Fresh parsley, fresh green onion tops, a little chopped pimento, diced celery

chopped green bell pepper, and I always like to add just a little red just for the color because it's so pretty in there

You always want to be careful when you're chopping and you don't have to do it fast. You don't have

to feel like you've just got to whiz in there like you see the pros on television. Be very careful

because the important thing is when you get through with your chopping, you still can count up to 10

digits. We're going to mix that in and we're going to put some lemon pepper. The lemon

just gives it a nice little kick. And once again, our house seasoning and mustard. Now

you can use a prepared mustard. You could use a Dijon or you could use none at all

Usually I don't even put it in my potato salad, but today I'm going to use just a squirt

Look how pretty. Look at all those colors. All right, that completes our dressing and

our vegetables. Now we're going to come over here and look at our potatoes. You can see

a little steam is still coming off of our potatoes. And we're going to pour them into

our bowl. We're going to just pour our dressing right on over those soft, hot potatoes. The

The only way you could really mess up this dish is by undercooking your potatoes

You want your potatoes completely done, not falling apart, but totally soft all the way through

We're going to toss those potatoes around in our dressing, and you're going to see all

the colors start to come together. And last but not least, one of the most important things for potato salad, a good old fresh

hard boiled egg. knock him around on your counter, rub him in your hands. And remember, if you'll add salt to your

water and boil in your eggs, it'll help that skin slip straight away, easy off. And this is a fun

part of potato salad. I just squish them with my hands. So that takes care of our potato salad

It's still nice and warm and ready to go into the serving bowl. I hear the dogs outside barking

And that must mean only one thing that my motorcycle buddies are coming this way Hey Paula how are you doing Hey Dan how are you sweetie Oh it good to see you Hey Jody how are y I thought I heard y coming in y right on time I can wait to show you what I got on the grill y Come on All right Guys y come on over here I want to show y what I been cooking here I been working my fanny off today for y Oh baby Don they look great Have y ever had drunk chicken No ma

Well, you're in for a treat. Look at those pretty things, and I bet you've never had this either

Bacon, grease, and corn. It don't get no better than that, guys

You better watch it now. I've got some more over here, but..

Guys, I may need y'all's help now getting this can out of this hot bird

No problem. that can is going to be so hot. Y'all got a handkerchief? I know all of y'all keep a

handkerchief. I knew y'all did. All y'all. Nice clean one here. Okay. See if you can

take that can out of his. I got it. Ah. All right. I knew you could do it. Smell that

rosemary. Sniff that. Sniff that rosemary down there. I can smell it over here. I know

Boy, that smells good. Isn't that great? And all of that just went all up in that cavity

Let's go again. Perfect. Ooh, this one's really hot. Smells like a brewery

A rosemary brewery. Guys, I know y'all have ridden long and hard

to get here for this meal today. And I promised you a good one

So I'm going to feed you, and then we'll ride, okay? Okay, let's go. Sounds good. Before we leave today, I want to share just a couple of quick tips with you on your barbecuing

Charcoal is so very good and gives it a wonderful flavor, but you can actually change even the flavor of charcoal by adding different chips

Now over here I have a great mesquite, and over here I have a hickory, and you can also get a flavorful, flavorful applewood chip

And all you do is soak these in water, and you want to make sure they soak for about 30 minutes

Get your regular charcoal ready, put your chips on your fire, and then close up your barbecue

And the flavor will smoke right into whatever you're cooking. Okay, guys, now y'all dig in while I'm cooking your chicken

Corn, yeah. Boy, that looks good. Have you guys ever used kitchen shears to cut your chicken

Scissors? Yes. They work pretty good. Oh, they work great. What have you made here

That's the ladies' warm potato salad, and these are southern baked beans. Ooh

Have you ever had baked beans before? Oh, baked beans, yes. Southern fried, yes

Yeah. Is it a warm potato salad? No. No. Oh, it's delicious

I'm a connoisseur of potato salad. Let's see how you did here. Me too. You know, I won't order potato salad out because I just don't like it. Incredible

Isn't it good? Mmm. All right, now, Dan, what color chicken do you like

I got white and dark already. I like white. The white's fine. All right, how about that? Oh, that looks good

You don't mind my fingers, do you? I don't mind your fingers. Well, y'all start eating, guys

It looks good. What is Jody doing over there with his corn? I think it's a husk off a piece of corn

I've never had it with bacon before. Well, you look like you're doing fine by it

Now look, Dan's got it going on, Jody. Look, he's using his husk as his handle

Oh yeah. That'll handle. Oh yeah. Have y'all tried your chicken yet

I'm getting to it. That is tender. Look at that. Mm-hmm. Can you taste the rosemary in it? Mm-hmm

Very good. I do too. You just got some flavor in that. I do too

And what I like about cooking it this way is with the birds standing up, all the skin will get crisp

You know, instead of just some of it. So where would you like to go riding? I don't know

Where do you want to take me? A couple places around, waterfall, a couple covered bridges we can hit

So what's the rest of the gang doing right now? They're getting their bikes ready, getting ready to go

Some of them had a long ride getting here, and they're just trying to relax on the long rides so we can get riding again

Good. I really, really do want to see the sights before the sun goes down. Definitely

I'm ready. So, can we get on? Can I take this with me? How about if I wrap it up and you finish it when we get back

Oh, that'd be great. That'd be wonderful. Thank you. Wonderful. See y'all next time

you