Risky Business

Hey y'all, tonight on Paula's Party

we're going into some real dangerous waters with three men who have the riskiest jobs in the world

I'm gonna be with world champion boxer Sugar Ray Leonard. What you see is what you get

That's perfect. And we're gonna cook up some sugar-rubbed ribs and NASCAR driver Greg Biffle

We're gonna be torching a steak with a fabulous mushroom gravy, Captain Phil Harris

Phil Harris from The Deadliest Catch is teaching me his favorite crab recipe

It's risky business tonight here at Paula's party. Make mama scream! Yeah

Let's party! Hello! Hello

Hello! Thank y'all so much for coming today, because let me tell you what the title of our party is

It's Risky Business. We've got a lot of testosterone. And these three guys that are here with us today really live their life on the edge

So why don't we get started with our first guest? I'm so excited about this man coming on my show because I lay up in my bed and watch his show all the time

I watch him on the Discovery Channel. He has the deadliest catch show

The way he earns his living is the most dangerous way a man can make his living

Captain Phil Harris. Phil, come on out. Hello, guys. How you doing

How fun are you doing? Not big enough. I would say he's big enough for me

This is the little devils we go after. And you all know, to me, king crab is really better than lobster, Phil

Well, I think it is. Show me how you're cooking. Well, let's get started

Okay, come on. That's a nice piece of meat

Come on around here, darling. Okay. So, I'm so glad to have you here

I really do watch you in my bed. Do you? Yes, yes. I'm fascinated because, you see, my husband, Michael, has something to do with the sea, not nearly as dangerous as yours, but he's a harbor pilot

That's a big deal. So tell me, Phil, why do you do this

Well, you got to be about this much twisted. You know, I keep thinking one of these days when I grow up, I'll be a fireman or a policeman or whatever

I bet you'll never grow up, honey. I don't think so. Well, let's start cooking

So we're doing fried crab, y'all. Yeah. So what we're going to do is when you get a leg like this, it's important to break this off backwards

So when you do, you pull out this piece. Yeah. Then we're going to cut

Every time I serve king crab, and I serve them a good bit at the house because it's something easy I can cook for a crowd

everybody has their own pair of scissors. Nah, we don't have scissors

Oh, well, I'm a sissy, Phil, so I have to have scissors

I just take my scissors and cut right up there. And these... You just give it a shake

And there you go. Where's the butter? I'm not kidding. Where's the butter

Go ahead. You're getting me excited. I am? Do you like crab

You don't eat these on the boat? Not anymore. I used to

As soon as y'all catch these crabs, what do you do to them

If you're on some pretty good fishing, you'll get maybe 50 or 60 of these in a pot

We'll go out and put maybe 200,000 pounds of crab on the boat before we bring them in

They're all alive. I know that your job is considered the deadliest job

There's so much stuff that can happen out there that, you know, a guy could get tangled up in a line

It's probably blowing sometimes up to 100, 150 miles an hour, you know, we're out there

Just a multitude of things. Now, your job is going to be over here and get this chopped up as fine as you can do it

You know, it gets kind of old just doing it with hot butter and, you know, like you jazz it up. Yeah

You want to jazz it up a little bit. All right. You want me to dump these in this bowl

Yep. Okay. So what we did was take some... So this is just crackers, y'all, that I've crushed up

A little flour. A little flour, salt and pepper. Salt and pepper. Some beaten eggs

So we're going to take the crab. Uh-huh. Dust it in the flour

In the flour. Then we're going to roll it around in the egg. Mm-hmm

Making it nice and sticky. And then we're going to set it in there, and you get that going

You get out, honey. Now, what are we going to fry this in, butter? We're going to fry it in some butter

I knew I liked you. Lots of butter. So, we get the butter going

Okay. I'd say that you probably make a pretty good bit of money, don't you

Well, you can if I set the pots in the wrong place

How do you know where to set the pots? Well, you don't. It's a lot of trial and error

Uh-huh, just gut instinct over the years. Yeah. So if you're not a good captain, there's a good chance that you'd have a hard time getting a crew, right

Well, I've had the same guys with me for years. They can't make money if y'all are not catching crap

Yep, that's it. What is the most that you and your men, if you don't mind me asking, let me see just how attractive you are

I mean, oh, I didn't say that. Well, a deckhand can make like $100,000 in, you know, four or five months

Four or five months. and... A deckhand. Now, that's probably... Is that the lowest

ranking on the boat? Yeah, he's kind of the lowest on the

totem pole. So what we're gonna do is we're gonna start frying this in butter

and keep turning the crab. So what we want to end up with

is a nice golden crust all the way around. And when we come back, we're gonna taste these

king crab legs. And what are you gonna make of? Some stuffed mushrooms

Stuffed mushrooms? Don't go anywhere. It's all about risky business. Next, succulent crab stuffed mushrooms

And later it doesn get any sweeter than sugar Ray Leonard and sugar ribs Welcome back

Y'all, today's all about risky business, and I'm here with the deadliest catch

Phil Harris, and he just cooked me up some king crab legs

And butter. So, we'll get a little garlic. Oh, I like you, honey

A little chives? A little chives. And give it a shot. I would love to

How is it? Oh, my God. Is it okay? Yeah, it's okay

Y'all, these crabs are unbelievable. Now, I want to show y'all what Michael Groover brings home to me

the Captain Groover here in Savannah. Okay. This, go, and he's still alive

This is a Savannah blue crab. It's a baby. Well. Is that as big as it gets

Yes, honey. Because you're in trouble. Well, it might get a little bit bigger. But I'm here to tell y'all that size does matter

I think in this case. It takes many, many more of these to satisfy you than those

Wow. Ah! Bill! Ah! He will bite you

That's a fast little sucker, isn't he? He is mad. He is mad you've insulted him

He's upset. You put him next to that great big thing. All right, so what are we going to make next

So now we're going to make stuffed mushrooms. What we're going to do is take mushrooms. All right, uh-huh

And we're going to cut them out so we make a cute little bowl out of them. Uh-huh

You go along and cut all these out. Yeah, and you want to make sure now that you don't wash your mushrooms

Mushrooms contain a lot of water, so if they're especially dirty, you'll just want to take a damp rag and wipe them

I didn't know that. But don't, yes, don't submerge them in water. So now we're going to come down here and pull out some that we baked

For how long? Oh, maybe 10 minutes. And then you said you tossed them in a little olive oil

A little olive oil. Okay. So you have your crab that you shell, your snow crab

So we put that in a bowl. Or you can use blue crab

You can go to the grocery store, you know, buy the lump crab or the crab claw meat

The claw meat is really inexpensive. Yeah, it is. But you can find these on sale, and they're great

Yeah, these are like $5, $6 a pound. What's nice about this is you can use any kind of cream cheese you want, like herb and garlic, whatever

So we take and put that in there. Or locale. You don't need locale

That's what I was thinking, Phil. I just like you more and more

And I love that diamond in your ear. You like that? You know, my man wears an earring, too

That's the only thing I got left. My man has a tattoo. Does he

My man rides a Harley. All right. Well, now we're going to start swapping

What are you doing? We ought to start clapping stories. Here's one

There's the other. Well, I have to tell you, you got my man outdone

My man's just got a little bitty anchor right here. Yeah, we don't have any bitty anything

Wow. Here we go. We get all arranged here. Okay. I like your tattoos

Do you? Yes, I do. All right, so tell me, do you have any hobbies or anything

You would be amazed at what my hobby is. I bet I would. I built bird feeders

Oh, come on. No, but these bird feeders are cool. Come on

They're really cool. What do you build them out of? Wait, are you putting onions or anything in that

Not yet. I'm just going to try this out. Oh, okay. I'm just going to try this out and see what it's going to take

So we've just got your cream cheese and your crab that you're putting in there

It looks yummy already. I love cream cheese. I love crab. So tell me about these birdhouses

Well, they're all made out of cedar. They're about like this, and they have little lawn furniture

and they have little satellite TV dishes, and they have barbecues. Do birds really live in these houses

No, it's the feeder. They go there to eat. Oh, they just eat and leave

They just eat, and then they jet out of there. And then run. So you can either put the chives in the crab or you can do it like I'm doing it

I'm just going to help you stuff them. Okay. Because, you know, I just like doing things with my hands

God gave me the best spoons that money can buy, and they're attached to my arms

Okay. So now you take, put some chives on each one of these

Then you take your cheese. It's fabulous. Now, what kind of cheese is this? Any cheese you like

And what did you like? Parmesan. Parmesan. But you can use smoked cheese

You could use mozzarella Swiss, whatever you like. Whatever your favorite cheese is

And you can do this up ahead of time, can't you? You can bake off your mushrooms earlier in the day

and you saw how quickly that we could stuff those. So we're going to bake these for how long

We're going to broil them. We're going to broil them. Yeah, you just throw them. They're already baked

Because everything's cooked in it. Everything's cooked. So all we want to do is melt the cheese

So we're going to pull these out. Gosh, what strong hands you have

Look. Look at that. He didn't even need a mitt. Hey, I'm tough

I'm telling you what, I'm impressed. Well, that's good. Now, you try one of those and see what you think

I want to taste one. I better try one. Are they good

Oh, my goodness. They're delicious. You know, and I hate to eat in front of y'all

So why don't we bring out some for the audience? Okay. Come on in, guys

Don't go anywhere. We'll be right back. It's all about risky business

Up next, sugar-rubbed ribs with boxing great Sugar Ray Leonard. I didn't come here to box

You didn't? Now I come here to cook some good food. Welcome back

Welcome back! What is sexier, girls, than a man that kind of walks on the edge of danger

Is there anything sexier? And I don't know what to say about this guy, but he is the epitome of living on the edge

Sugar Ray Leonard! Come on, Mary! Oh, no. That's it

Hey darling How are you I fine How are you doing I fine I doing great Ow Can we take these off for I had these on for all my life

Yes, you can take them off. Thank you, thank you. I'll take mine off, too

I just, I mean, I didn't come here to box. You didn't? No, I come here to cook some good food

I have heard that you're a rib man. I am. And I have formulated some ribs just for you

So why don't we start cooking? Okay. I'm ready. Just tell me what to do

All right. First of all, do you like a wet or a dry? Wet

Okay, I can't help you. So go on your next step. No, no, dry, dry, dry. I'll get that back, dry, dry

Yes, I'm with you. I like a dry rib too. So do I, always, always

Always, always. Right answer. Yes. Well, let's make up our dry rub, and we're going to make up enough, y'all, that we can put in an airtight container

and we can save what's left over for our next time that we're cooking a butt or ribs

So, sugar. Sugar. Sugar. I like this. So, why don't you start putting all of our ingredients in there

We've got paprika, y'all. We've got brown sugar. We've got white sugar, a little bit of salt, and a little bit of pepper

because this is going to be a sweet rub. Well, just dump all that, except for this, in that bowl

Just dump it all? Yes. So, yes. So this whole thing is all about the right ingredients

Yes. What is this again? That's brown sugar. I knew that. Like you, baby. I..

And this? Paparito. Paparito. Okay. Yes, so just mix all that up in here

I'll put your salt. Okay. And your pepper. Do you like hot stuff

I like... I love hot society. Okay. Just mix it up, honey. Okay

But tell me exactly how many titles you've won. Oh, six-time world champion

Six. Has anybody beat that record? Has anybody ever been six-time champion

Not as far as I'm concerned. And five different weight divisions. Five different weight divisions

And I won a gold medal in the Olympics in 1976. Exactly. I'm not sick of it

How long has it been since you fought a fight? I don't want to talk about that

You don't? Because it's been like, well, it's been 1997. I fought some guy

I lost a fight. You did? I lost a fight. Well, it was a judge's

It was a judge's. All right. Now, I'm going to measure out about a fourth of a cup twice

Okay. And we're going to coat our ribs because I like to rub my meat

Do you like to rub your meat? I'm sorry. I didn't mean to get so personal

Do you do a lot of cooking? Yeah, well, my wife was sick, and I prepared breakfast, lunch, and dinner

So do I do this? Uh-huh. Just do it. Just rubbing? Uh-huh

I prepared her breakfast and lunch and dinner. Did you? Yeah. How many children do you have

I have four kids. A little raised 33. 33? Yes. And Jarrell is 23

Camille is 10, my daughter. and Daniel is six. See how I've brought the juices up in mine

Oh, I see. Okay. Because I've been massaging it. You see the difference, y'all

between his meat and my meat? That's pretty cool. I taught you something new today, didn't you

Yes, you did. Yes, you did. All right. How did you get started in this career

When I won the gold medal, I was 20 years old when I won the gold medal

Really? And I was going to retire and go to the University of Maryland, but my dad was ill

So I turned professional to make money to pay the hospital bills

You did this for a quick buck. Yeah, to pay the bills

Now, we're going to wrap this, Sugar Ray. We're going to stick it in the fridge and let it marinate for eight hours or overnight

Okay. And this is what they look like. Beautiful. After they set all night

Now, we're going to cook these in a slow oven, y'all, about 275 degrees for two, two and a half hours

Because I want that meat to just come off the bone. And we're using, I hope you like the kind of rib I've chosen, but it's a baby back

I love baby backs. Do you? Well, in the oven, these go

And when we come back, y'all, we're going to make up the barbecue sauce and grill them off

Y'all don't go anywhere because I'm here today with Sugar Ray Leonard, y'all

Don't go anywhere. Up next, Sugar Ray Leonard makes a barbecue sauce with a real punch

And later, NASCAR driver Greg Biffle and I race to the finish

So far tonight on Paula's Party

we've been cooking with guys who live on the edge. Pox and great Sugar Ray Leonard and I went head to head

with some sugar-rubbed ribs, deadliest catch Captain Phil Harris and I cracked up over crab legs

I knew I liked you. And still to come, NASCAR star Greg Biffle revs up some blowtorches for seared steak and gravy

That's excellent. And then he's taking Mama for a ride. Welcome back, y'all

Thank you, thank you, thank you. In case you've just turned us on, I'm here with Sugar Ray Leonard, one of the greats of all time

And today's show is about men involved in risky business. All right

Now, we've got our ribs in the oven, so those are ready

All right, just sit them right there, Ray. Okay. Yes. And shut that oven back

And they can just sit there until we're ready for them. You know, let's take a peek, though

Oh, they look fantastic. They look fantastic. I'm telling you what, that meat's going to fall right off the bone

So let's start with our barbecue sauce, Sugar Ray. All right, now I've got our pot heating up, so I'm just going to stand here

and I'm going to tell you what we're going to put in this sauce. So literally, all you have to do is dump, Sugar Ray

And I'll be telling everybody what you're dumping in. And you know that you can always go to FoodNetwork.com and get the exact measurements

Okay? All right, so start dumping, baby. Ketchup, apple cider vinegar, molasses, light brown sugar, dry mustard pepper flakes, onion powder, garlic powder, salt, paprika, and Worcestershire

All of it? Dump it in, honey. All of it? All of it, babe? The first thing I want to ask you about is you have your own show called The Contender. Yes

Y'all watch The Contender? All right, now tell me... Tell me about that show It is a wonderful show on ESPN We bring in 16 boxers each one from a different part of the country or part of the world

trying to accomplish their goals and dreams of becoming a world champion

And what are the ages of these young men? They vary. Some are 20s and 30s

And they're trying for that one-time opportunity, one shot, at becoming a champion

and being in a position like I was to do something nice for the loved ones

And it's a wonderful show. Is there a weight limit, an age limit

Well, this is our third season, and this time it's 168, which is super middleweight

which I was at one time. Not now, but one time. Well, that's wonderful that you have the opportunity to help these young men

because Sugar Ray said something interesting to me that I really loved

And he said when he was 14, he would tell people he didn't necessarily want to be famous

but he wanted to be special. And I would say that you accomplished that

Well, thank you. Can I keep stirring? Yes, keep stirring. And we're going to simmer that for like 25 minutes

But you look so good stirring. Every time you do it, your muscle goes like this

So you just keep stirring. Your children, are they risk takers? My youngest son, Daniel, is a risk taker

He loves skateboarding. Oh, my goodness. And he jumps off these little platforms and everything

It scares the crap out of me. I was going to say, now how do you feel about that

Well, you know, I don't like any dangerous sports. I don't. What

Yeah, I'm so soft these days. As I've gotten older, I get softer and softer

All right, guess what? I enjoyed watching your biceps or whatever those things are called

But I've got some ready. It's simmered for 25 minutes. Now, our grill is on, and we're going to put these ribs on here

Now, you'll want to be careful when you're cooking ribs that you don't start basting them before your ribs are done

because that sugar will make your ribs burn. So we're going to do that at the last minute

So just put your ribs on your grill and start basting them, okay? Okay

And there's your tongs. I use these? Yes, we use these. We have to open them

Okay. And we're just going to put those right up there. And there's your basting brush

All right, you rub, and I'm going to ask you, something that I just have to know

How can you get in that ring knowing that there's a good chance

that somebody's going to beat the ever-loving crap out of you? I mean, that's scary

You know, I don't know. I can't really answer that question because I enjoyed boxing so much

and I was such an introverted kid. I was such a quiet kid. Mom was born, but boxing kind of found me

And I did it, and I enjoyed it because it was like mano-a-mano

Look at this man, y'all. Look at this man. I told him, I said, Sugar Ray, you don't seem to have that killer instinct

like you would think that a boxer would need, does he? He's got these most gentle eyes and the most gentle smile

I understand that when you get in that ring, You have no intentions of losing

Oh, no question about that, no. No intentions of losing. I was..

And what comes out of you, sugar? Look at your ribs, honey

Is that the way you love them or what? The meat falls off the bone

All right, now tell me what you become when you step in that ring

A bad guy. There's like some metamorphosis, some change in me. Because I'm a nice guy

Yes, you are. But in the ring, I was like, whoa. He becomes a killer, y'all

I didn't want to say that. I know it, but I don't say it for you. I was, I was, yeah

Come on over here, honey. I want you to wrap your lips

around some killer ribs. They look so delicious. Come on, dig in, honey

It's so amazing. Dig in. Listen, y'all, don't go anywhere, because when we come back

more risky business. We'll see y'all back on. Mmm. Mmm. Mmm. Mmm

Next, start your engine. NASCAR driver Greg Biffle puts a flame to steak and gravy

And later, it's a race to the finish line, y'all. Ah! Welcome back

Welcome back. Today's all about risky business. You guys like it? Yeah

And you girls like it too, don't you? Yeah. We like that stuff, don't we

Well, my next guest, y'all, to me, I would be so petrified if I was their girlfriend or their wife

And do you know what he does is probably the most popular sport in America

I was surprised to find this out. It's not football. It's not baseball

It's NASCAR. Come on out here, Greg Biffle. Hello, Greg

How are you, darling? Excellent. Excellent. So, you love speed, do you

I love speed. Can't ever get enough of it. it scares me a little bit well it scares me too sometimes it does are you ever really scared when

you're behind the wheel well i don't think you're scared but i think your sensory system realizes

danger and that makes you adrenaline is really pumping isn't it and it makes you very focused

what you're doing because your life's at stake you've been in some bad accidents haven't i've

been in a few let's talk a minute because i got our pans heating up because you're a meat and

potato kind of guy. That's right. I love a good steak. So we're making a steak with a mushroom

bourbon sauce. Well, you were involved in a really, really bad crash, I heard, going like 207

miles an hour, guys. Tell me about that accident. Well, that accident was unfortunate. It was one of

our best race cars. We'd won seven races in, and the right front tire blew out on the fastest part

of the racetrack at about 207 to 8 miles an hour, and the data showed that we hit the

wall at 192 miles an hour. I can't imagine. Are the cars that good at protecting you

They're very good at protecting us, and our cars have gotten much safer in the last four

years, but still, at that kind of speed, something's going to happen. Just the jolt of it

Yes. It was very fast. I dislocated my right shoulder, cracked my sternum, a couple ribs, knocked me out

Thank you. It did? Yeah. Did the car catch on fire? Yeah, the car was on fire quite a bit

I woke up and... Speaking of on fire. Yes, exactly. I woke up and it was time to get out

It was. How long was it before you were ready to race again

I was testing in a month, back in the race car. In a month. All right

Go ahead and pull your pan over. So they're good and hot

I put a little olive oil in it. All right, look at these ribeyes. Now, a ribeye happens to be my favorite cut of meat because it has a lot of marbling in it, which gives it good flavor

It comes from the lower part of the rib on the beef, and it's just a yummy cut

All right, so we're just going to season our steaks up. All right, go ahead and dig in, Greg

Rub your meat. Now, you want to rub those flavors in. Gotcha

And if you like a lot of pepper, put it heavy. Okay

I have to put a lot of pepper for my husband. I like pepper. He's a spicy man

And look, I'm going to kind of just do him around. Now, how do you like your meat

What temperature? I like it medium. You do? All right, I like mine kind of medium rare, so just put your steak in your pan

And searing helps to keep all the juices inside the meat by creating a crust on the outside of the steak

Yes. What we're going to do next is purely for fun. Well, we're going to crank, if you'll pardon the pun, we're going to crank this up just a little bit

Okay. So what I want you to do now. I got one too, huh

I like it. So what I want you to do now, darling, is to start your engine

All right. Whoa. Oh. Thank you, baby

That's kind of like the exhaust on the car. Is it? Or sometimes that's what it feels like inside

It feels that hot? 150 degrees for four and a half hours

Oh, no. I've done that in the kitchen. All right, so what we're going to do, y'all

while our steaks are searing on one side, we're going to sear them on the other

So here we go. What if it catches on fire? Blow it out

All right. Or run. There's a fire extinguisher right where this was, right

Oh, yeah, honey. We keep a fire extinguisher near our kitchen. Absolutely

But isn't this like fun? I mean, I can just see you for your woman

I understand you're engaged. Yes. Did you bring your fiance Yes I did You did Where is she She right over here in the front row What is her name It Nicole Nicole Come on up here honey Come join us

How are you? I'm good. How are you? Well, you're just precious. Y'all make a great match

Thank you. Thank you. Do you like this, Nicole? I do because he's cooking. That's great

Okay, Nicole, you want to try this honey? I can do it. I can do it

Thank you. All right, now come on up here and just sear that steak

Now, how do you like yours? What temperature? Medium well. Medium well

Now, since you like it medium well, you get a hamburger, honey. Okay

Greg and I get the steaks. That's right. Y'all don't go anywhere because we're heating it up here in the kitchen with Greg Biffle

And I got a surprise for you. You got a surprise for me? I have a surprise for you when we come back

And we got a nice mushroom sauce coming up for these steaks. Next

I got all suited up for you. You look excellent. I'm cooking NASCAR style with race car driver Greg Biffle

Welcome back to Paula's Party

We were cooking some steaks. I'm NASCAR driver Greg Biffle, but give a warm welcome for your new latest NASCAR driver, Paula

All right. You look excellent. I got all suited up for you

You look excellent. You left me out. I bet my car is faster than your car

We're going to see in a minute. But I don't know if I could get in one of those real fast cars

I'm sure you can. I got the steaks out of the oven. For sure you could get in that car

You know, I like speed, but it kind of scares me. I have a respect for it

Absolutely. All right, so I'm going to make us a little sauce, Greg. Excellent

That's real easy for you to do up. I've sautéed off some mushrooms and some onions

My favorite. Is it? Absolutely. Have you ever had a car that the brakes went out on

Yes. That's a bad feeling as well. That's a very scary feeling. I've had that happen to me and I wrecked

What did you do? Shift it down quickly. Well, I forgot to do that

I just hit the fire hydrant. The fire hydrant will stop the car as well

Yes, it did. I'm going to add a half a cup of beef broth and a half a cup of bourbon

Oh, you know what I forgot? I forgot to put our flour in, because our flour..

We can still put it in. Yeah. It would work better if I had floured my onions and mushrooms, but I was so..

Do that first. Yes. I was so... Well, we were talking about the fire hydrant

...bebuzzled by you. Yes we were talking about the fire hydrant All right so there goes our flour Now we going to add a half a cup of bourbon y And about a quarter a third couple of tablespoons whatever of cream

You know, as creamy as you want it. Now we're going to let this reduce to half

So who builds your car for you? Well, the guys do at the shop, the team

And so there's about... Your racing team. Right, there's about 16 guys total

that work on my team. We have about 12 to 14. A little salt and pepper, y'all

Absolutely. We have about 12 to 14 cars total that we prepare ahead of time

usually one or two weeks ahead of time for each race. So if your car that you're racing breaks

do you pull out another car out of the garage? Well, once it's during the race, we can't switch cars

But prior to that, during practice or qualifying, if we have an accident, we can get the second car out

Come on over here. Yes. Because I'm going to be cutting our stakes. Okay. And our steaks look wonderful

Now, this is the tail of the steak, and I'm just going to cut that tail off

and then I'll come back and I'll gnaw on it later. All right, so we're just going to kind of cut this on the bias

kind of like you would a London brawl. How does that look to you

That looks excellent. Can we try this? Yes, go ahead, honey. What do you think

Delicious, ain't it? Unbelievable. All right. Try it. I am so going to try it

Mmm. Absolutely. Look at all the juice. I know it. In that steak, Greg

All right, there's your plate. Excellent. I'm going to have to go past this out

All right, now, wait just a minute now. Now, we would let that reduce by half, y'all

and then we would just whip in a couple of tablespoons of butter

So you want to cut us about two tablespoons, Greg. Right here

And I'm going to be, yeah. Perfect. All right, now we're just going to whip that in

and I'm going to come over here. You know, it's too bad that you're... We work in gallons of gas

I do too. Look at this. That's a perfect medium-rare steak, y'all

Just the way I like it. All right. So, let's get our spoon and just kind of whip that in

Swirling the butter into the sauce helps thicken it. I'm going to add just a wee bit more cream to this

to just liquid it up a little bit. Cause I kind of want to drizzle this over your steak

And it kind of want drizzling You beat a lot of people haven you Greg Yes You know one of my favorite people to beat is Bobby Flay

I love Bobby Flay. He's one of my favorite. So tell me who you love

beating the most. Well, I love beating the guy that's in front of you. And not normally

And who might that be? Well, that's normally Dale Earnhardt Jr., Tony Stewart

Jeff Gordon. There's lots more. Sometimes. Sometimes there's nobody. But those are the guys, typically, that you're trying to beat every week

are the guys that are standing between you and the checkered flag and the money

They say if you're not in front, the view is... The other guy's back in

Yes. Yes. And you like being up front where you've always got the best view, don't you

That's right. Look at this, y'all. How good does that look? That looks excellent

All right, come up here, honey. All right, a little parsley for me

So let's dig in and tell me what you think. This torched steak, it adds, like, just a little bit of fun and excitement to the meal

Yeah. Especially if you're a single guy, you know, wanting to be a little macho and show off a little bit

you can pull out your torch. And she'll go, wow! I like that

You like it? Yeah. That's excellent. So. Yeah. I've brought a little surprise

You have? I have. I love surprises. Excellent. I got it out in the parking lot, so we're going to have to go outside

And it's a possibility you might need this. No, that will mess up my hand

No. No. Absolutely. Okay. Here we go, Paula

We have the Roush 427R Mustang, about 425 horsepower. It's got lots of brakes, a little stop

You're not nervous, are you? No. Come on. I'm going to teach you how to do a little burnout and a little victory lane celebration

Okay. You know what it's like to win, right? Oh, I don't like to do anything but win

That's right. Well, we're going to show you what we do when we win. Jump in here

All right. Let's go, baby. Make mama scream. Ah! Son of a..

Ah! Ah! Ah! Ah

Get out of the way! Best dishes, y'all, from my craziest rabbit raccoon

NASCAR driver to yours