PHCS04E01 TugBoatCatering WebSite

Hey y'all, I'm Paula Deen. Grab your deck shoes because today we're going for a ride on a tugboat

But before we go out on the water, I've got to put a meal together to help keep those sailors happy

First up, I'm going to be making a smoked Texas brisket. That's sure to be a man pleaser

And nothing goes better with brisket than beans. So I'm going to show you the secret to the perfect pot of pinto beans

And then to spice things up, I'm going to be making coleslaw in a hot new way that I think you're going to just love

And, of course, no meal is complete without dessert. And my mile-high strawberry cream pie is just the perfect way to cool down a hot meal

So meet me by the dock, y'all, because today we're going to be having fun by the water

You know, I just can't get enough of all this beauty out here

and I'm the newest member of the Groover family. And so I affectionately call all this Grooverville

because it was established years and years and years ago by Big Henry and Carmel Groover

That would be Michael's mother and daddy. This is Nick and Jody's house right here

And of course, this is the house that Michael and I are building. And the family home that they actually grew up in

is where Father Hank lives. So all the brothers are still on the original spot

I've got a great little setup right up here, so we might want to get started on it

If Michael and them are going to get fed tonight, so y'all come on. I got a call from Michael a little while ago, and he said

the crew and I are going to be stuck on this tugboat until about midnight. Is there any way you can bring us some supper

And I said, well, it'll work out perfect, Michael, because I had just gotten all set up to put a brisket on the grill

So I'll just go ahead and cook that, and I would love to feed y'all

In fact, y'all can be my guinea pigs, because I don't know if you caught my barbecue special

but Tom out in San Antonio came and taught me how to cook brisket

Well, I had never cooked it before, so I'm going to cook this brisket

and I'm going to cook a nice pot of pinto beans in the crock pot

And the great part of this meal is it can kind of tend to itself, because I've got a lot of running and errands that I've got to do

So let's get started. I've got my brisket here, and I'm going to put a dry rub on it

I've got our house seasoning, chili powder, just a little brown sugar, not much, and a good bit of cayenne pepper, and onion salt and dried oregano

Now all I'm going to do is just mix all this together and create my own rub

Now, you can buy these already mixed up, but they're so easy to make in your own kitchen

And that way you can put your flavors that you are really crazy about together

Ooh, it smells good. I love the chili powder smell. Now, we're going to coat this good. Tom told me not to be shy

All right, so I've got that side coated good, so I'm going to flip him over and coat this other side

I'm just going to pour it all on and rub it, rub it into him because I want those flavors all inside of him

Just like that. And you'll see that this was the fat side

Love that little bit of fat on that brisket. It's real, real rich, but it's so good

Tom taught me to cook this at like 250 degrees for 10 to 12 hours

Well, I'm going to cook this in a smoker, which has a smaller surface

so I doubt that I can get it as low as 250, but I'm going to put it on the smoker

All right, now my heat force contains charcoal, soaked hickory, and a pan of water

And because the smoker has such a small surface, it's very hard for me to cook this using indirect heat

because of the compactness of the coals. So we're going to see how it'll do, but I think it's going to do just fine

So we'll just put this on the grill. All right, so we're just going to put this on our fire

And the secret to cooking brisket is low and slow. So I'm going to keep this fire as low as I can get it

Now I'm going to cook this meat for about six hours until it's 190 degrees

And I'll show you a trick that Tom showed me when we'll decide whether it's ready or not

And it's a real easy trick. Alright, so that takes care of that

It kind of tend to itself There we go the meat was almost so big I think it just got caught up under the lid But come on back over here with me I going to wash my hands All right so I want to give my

hands a wipe, and then we're going to get started on our pinto beans. And this is another easy dish

that's going to take care of itself for the next few hours. I have been soaking our pintos

and when I started, it was actually covered in water. Those beans have already soaked up that

water and they've gotten puffy on us. So I'm just going to drain that water out. Now you can cook

your pintos with any different seasoning that you want. You know I'm a ham hock girl and I've had it

cooking in a saucepan. So I've got our crock pot ready. So all we're going to do is take our pinto

beans, throw them into our crock pot, and for this amount of beans, I'm going to put

in four cups of water, a half a teaspoon of dried oregano, about a teaspoon of chili powder

and I'm going to start with like a teaspoon of house seasoning

Now I'm going to take this seasoned water and add it to the crock pot

So you might want to hold back. You saw me put four cups of water in it

I would probably hold back and use this water first. And then if it needs any more, you can add additional water

But I'm just going to let those cook away. I think the only thing this pot needs now is an onion

And I'm going to just petal this onion. and throw it over in there, or you could just throw your onion in there whole

It really doesn't matter. The main thing is onions and pinto beans go together

so just make sure that you have your onion in your pot. All right, so we've got our onion in there, so that pot's ready

We've got our brisket on. We've got our pinto beans and ham hock in the crock pot

and when we come back, I'm going to be making a hot coleslaw, and you're not going to believe this mile-high strawberry pie

that I'm cooking up for Michael and the crew. So y'all don't go anywhere

If y'all have just joined me, I want to let you know what I'm doing here

I got a phone call from Michael earlier this morning, and he stuck on the tugboat with a crew, and he said they were starving

And I said, well, perfect, because I was just getting ready to put a brisket on

So I'm cooking a brisket. I've cooked a pot of pinto beans, and now I'm fixing to make hot coleslaw

Our brisket is on the smoker, and it should be almost ready

But before I go look at that, I'm just going to throw some bacon in our skillet here and let it start browning

and then we're going to go over there and check on our brisket. I think that'll be fine. I've got that on low

So let's come over here and look, and I'm going to be very optimistic

I'm going to take my cutting board with me. So like I said, I'm going to be real optimistic

I'm bringing my platter with me, hoping it's going to be ready

Oh, it looks like a beauty, doesn't it? Now Tom told me when I think my brisket's ready to run my knife up under it

you can see it wanting to bend on me in the middle. And he said when it wants to bend like that

that it should be nice and done. So I'm going to try to..

I may have to get the tongs for this. So here we go

Oh, doesn't that look good? All right, now I'm going to bring it back up here

and we're going to let it just sit out and rest for a few minutes before we cut it

And that'll give us time to get our slaw made. I think there's going to be some happy men on that tugboat

That's a pretty piece of meat. All right, I smell our bacon, and I think it's ready

All right, now to make our coleslaw, I'm going to cook our green peppers and our onions

I'm going to dump it in that hot bacon grease, and I'm going to cook them just for a minute

until they're just barely limp. There's nothing like the smell of onions and bell peppers

All right. And now I'm going to add a shredded slaw. Now you can use the prepackaged, already shredded from the grocery store

I just wouldn't recommend the angel hair because it's such a fine shred of cabbage

It'll get too done. And we're going to dump this in here and just let it just heat

because we want our coleslaw to still be crispy. I've never had a coleslaw where you actually cooked your cabbage

All right you can see how our cabbage is kind of limping out on us Now to our cabbage I going to add four tablespoons of chili powder That looks like a lot doesn it

And I'm going to add a little bit of salt. And I'm going to add one can of hot Rotel tomatoes

So this is going to be a hot and spicy coleslaw, and the men are just going to love it

because all those men down there on the river like hot food

And I just want to make sure I stir it up good and stir that chili powder all through that cabbage

All right, I'm just going to plate this up and get it out of that pot because it's going to keep cooking

So I want to get it away from that heat source just as quick as I can

Doesn't it just look good and smell so good? It's really a different type of coleslaw

All right. All right, I got that bowled up. Now I want to bowl up some of these beans

That looks so good. Oh, and I'm going to pull me off some of that ham

There's nothing like a little ham hock in with your beans. All right, we're getting closer to tasting, and I'm getting closer and closer to getting

the food to the men. Now, I think I'm going to take this bacon and just crumble it around the edges, just

like that. And I'm going to take some chives, and I think I'm just going to snip a few on top, just

for that bright green color. And these beans don't need a thing

But I'll still just dress them with a little parsley just to make them look good

And I saved the best for last. And I can't hardly wait to cut into this and see what it's like

So y'all ready? Oh my goodness. Look at that. Look at the juice coming out of it

I don't think I'll ever be frightened of cooking brisket ever again

And y'all will notice that I'm cutting it against the grain. If you didn't, you wouldn't be able to chew this meat

It would be so tough. And you can see how the top of it is turning a little pink, and that's from the smoke

Oh, my goodness, I'm so proud of it. Y'all, this looks so good, I don't even think I'm going to bother putting me a little plate together

I think I'm just going to eat it like it is because I've got to get this down to those men quickly

Out of this world. Y'all gotta go to the store, get you a brisket and cook it

You're gonna love it. And the dry rub, it has just enough heat in it from the red pepper

that it's got a nice little bite to it. It's wonderful. Now these beans

Mmm! These pinto beans are so good. Now, if you don't have a crock pot, you can cook them on top of the stove

Either way, they're wonderful. And I'm real anxious to taste this hot coleslaw

Looks so pretty. Love all the colors. Mmm. I love it. And it's really got a kick to it

Michael's going to love it. I've got to take a quick break. I've got to load all this stuff up and get it to Michael

But y'all don't leave me yet because the best is coming up

And that's a strawberry pie that's going to cool everybody's taste buds down at the end of this hot meal

So I'll see y'all in a few minutes. Well, y'all, I'm saving the best for last

I'm fixing to make Michael a dessert. and it's a strawberry pie

I hear all the birds back there. Look, a shrimp boat's coming in. Isn't it beautiful

I never get tired of seeing them coming by the house. All right, this is an easy pie

We're going to throw it together like one, two, three. Somebody said a while ago

Paula, do you know you've done a whole show without a stick of butter? Wrong

We've got a stick of butter in this bowl. I'm fixing to whip it up

And this is at room temperature. It's gotten real soft. Now I'm going to add some powdered sugar

Do you hear the seagulls yelping out there? That's because they're falling behind that shrimp boat to get food, to get any shrimp that they might drop

So I've got my butter whipped, and now I'm going to add some powdered sugar

All right I got two eggs and I going to beat these up

and I'm going to add them to the butter and the cream cheese. All right. You and I have talked a lot of times about raw eggs

Some of you are concerned about it. Some of us are not. I happen to be one of those that's not concerned about it

because I always make sure I use fresh eggs, Never an expired egg, nor an egg that's got a crack in it

I always throw those away. But if you're concerned about the eggs, you can use a pasteurized egg

or you can use the egg beaters. Now I'm going to beat these up. And I'm going to add them to our butter and our powdered sugar

All right, I've got those beat up. Now I'm going to put those in as a store-bought pie crust

This will be fine. Michael won't care a bit. All right, so I'm going to put this to the side and let it sit for a minute

And I'm going to get my fresh whipped cream, and I'm going to add a layer

Just going to spread that kind of over and around our butter and sugar mixture

All right, now I'm going to come over here, and I'm going to slice some fresh strawberries

Now, I too much wouldn't recommend using a frozen strawberry because they contain so much water

And you could use any kind of fruit that you wanted to. This would be wonderful with blueberries or raspberries

if you're a raspberry lover. And the whipped cream, to me, it's just a travesty

if that cream is not sweetened. So I always put a fourth of a cup of sugar

to one cup of whipping cream, no matter what I'm doing with it

All right, so I'm going to toss this in a little sugar. Just want to make sure that our berries are sweet in our pie

So I'm just going to put a layer of those. Doesn't that look good against that fresh whipped cream

All right. and I'm going to finish putting the rest of the whipped cream on the top of the pie

and I'm going to let some of those strawberries kind of peek out around that inside

Okay. All right, so I think I'm going to add just a few whole berries

I've got one kind of sliced right there that looks pretty. Now all I'm going to do is stick this in the refrigerator and let it set up

And then it's on the way to the tugboat. So I think that pie is just perfect

Michael's going to love it as well as the men that work with him. So y'all stick around

When we come back, I've got some tips on how to transport safely a hot meal

I've got this great little meal fixed up for Michael, but now the question is how do I pack it to get it to eat

Now I have packed the brisket and the pinto beans in a glass Pyrex that has the snap-on lids

They work great. And I've got the coleslaw packed in another one, and I found the neatest little convenient carrier

It's actually a suitcase on wheels, but it's insulated for food, so you don't have to pick it up

All you have to do is just pack your food away in it, just like that

And for Michael to drink, I fixed him up some nice hot cider

I popped it in the microwave, and I'm going to just transport this to a thermos

Now I'm going to drop just a few cinnamon sticks in it and stick this down in the cooler with the hot things

Now I've got a basket for the pie that I've got the plates and forks in

And I think I'm going to do this just like I do when I'm at the airport. Pile everything onto one suitcase

So all I have to use is one hand. So I'll see y'all at the docks

What a way to end a perfect day. I've got the boat loaded up with the brisket and the pinto beans and the hot coleslaw and the straight way to Michael's heart, a mile-high strawberry pie

And I'm delivering it by boat, y'all. And I've got a confession to make

I have never driven a boat into the River Street area by myself

So, y'all stay tuned to make sure I get there. Y'all want a ride

Do you trust me? I don't know if I trust myself Alright

What'd I do with the motor? Bye y'all