Smokehouse Cooking

Hey y'all, I'm Paula Deen

Today I'm firing up my show in my brand new smokehouse. And I want to start with a sensational shrimp mold

And then I'm going to be making a pineapple pork chop that's dripping with savory juices

And for the side, I'm going to be fixing zucchini and green bean bundles

And just because we're grilling, ain't no reason to forget about dessert

So how about some ripe roasted fruit that's just smothered in a banging bourbon glaze

That's all coming up. So let's get to cooking. I was just standing over there hoping to see some dolphins

Sometimes one after the other will come down the creek. So today I thought it was very appropriate that I fix something that came out of these waters

So I'm going to start by fixing this a shrimp mold. nothing like a wild Georgia shrimp. And they're so sweet and so delicious. Now I've

got a few here that I have not shelled. I'm just taking my real sharp paring

knife and running down that vein and we're just gonna peel the shells off. I've

got most of them peeled right here. In fact, Michael had most of them peeled for

me. In fact, hey Michael! Michael standing over there on the porch watching me

cook, and I'm just gonna throw our shrimp into this water, and you know not to cook

shrimp for very long. They don't take but just a few, few minutes, because if you

overcook them, you'll find that you're eating something that tastes much like an

eraser, and you don't want to do that. So while our shrimp are cooking, I'm gonna

come over here and I'm gonna add some cream cheese and some mayonnaise. Love me

some mayonnaise. And you know another condiment that I do love is Dijon mustard

There's just not another flavor in the whole entire world like Dijon mustard. I

I just love it. All right, so I'm gonna take my fork

I had all this at room temperature, but of course room temperature today is about 38

which is like a refrigerator temperature. So that cream cheese is a little bit hard

Let's see if that heat'll soften that cream cheese. I couldn't stand it out here today if I didn't have these heaters

Normally it's not this chili in Savannah. All right, now I'm going to add a little pepper

And let's see, let's add a little bit of hot sauce to it

Because you know how Michael is. He likes his hot stuff. And I'm going to add some green onions

All right, let's see if our shrimp are ready. Oh, and I think they are

Oops. One with the shell got in the pot. That wouldn't be so good ground up

We do a lot of crab dips down here, too, but we normally serve those hot

Of course, this one's going to be served cold. That's what I love about this recipe

It's refrigerated, and you can pull it out, and it's just ready. Oh

Oh my goodness. It's so good and tender. Mm. All right

Now I'm gonna put these in our food processor and I'm gonna pulse them

because I don't want them minced, I want them chopped. You can see I don't have a mints too fine

In fact, I kind of want them as coarse as our conversation on a Saturday night around this smokehouse

And I think that's about perfect. All right, now you can see how quickly this wonderful dip came together

All right, I'm gonna take this bowl, and I've got a piece of plastic wrap

Now I gonna just line this bowl Now I just gonna spoon this into that lined bowl

We eat so much shrimp salad here in Savannah. Just about every restaurant you go into

you can find a shrimp salad sandwich on the menu. All right, now I'm just gonna cover that like that

and press it, and I'm gonna let him sit until he's firmed up

In fact, I have one down here. Michael even put us a refrigerator out here

which is wonderful. I don't have to make but one trip with everything

So, we'll put him in there. And because we've lined it with the Saran Wrap

we're easily gonna be able to just turn him out onto our plate

Doesn't he look good? And this needs very little garnish. I think I'll put us a few crackers around

And I can never decide which cracker I like the best with this

All right, let's see. Just a little bit of green onions. Y'all ready for a taste

You must try this recipe. Like I said, if you don't have fresh shrimp

just use the canned shrimp in the grocery store. You're gonna love this

It's incredibly simple and delicious. And I gotta leave for a second, but when we come back

I'm gonna show y'all how I prepare a pineapple pork chop pie

on the grill. Welcome back, y'all

In case you've just joined me, I'm out here enjoying some of this beautiful, warm Savannah weather

It's actually about 20 degrees cooler than it normally is here. but regardless of the weather, us folks down south

we love to grill out, and that's what we're doing today. We're doing a smokehouse meal

and what we're moving to next is called pineapple pork chop pie

Now, we're just going to take a regular pork chop. Now, these happen to be boneless

I just bought a whole loin, and I sliced it the thickness that I wanted

and these are so good because you don't have to fool with a bone

All right, now I'm just gonna salt and pepper this, and I want to make sure I get

that seasoning all over them on both sides. Now I would really recommend that

you double wrap these. We're not gonna stick them directly on the coals. We're

gonna cook them up on the grate, but just, you just don't want to use real thin

tin foil and it leak on you. If you accidentally tear it, then all that

fabulous juice from the pork, you know, will spill out and you don't want to lose a

drop of it. You can see Michael thought of everything out here in our smokehouse

He's got a wonderful sink and eat me considerate girls. He's thinking about me

all the time. Now let's move on. Alright, so I've got some bell peppers done and

And I'm going to do us a few onion rings. Okay. All right, so we've got our salt and pepper chops

and we're going to start with a bell pepper and a ring of onion and a ring of pineapple

And now I'm just going to douse it with a little bit of teriyaki sauce

All right. I don't believe it, y'all, but I forgot my butter

That's not like me. I can't believe that I, Paula Deen, forgot the butter

I would be so mad if I got the one missing the spat of butter

Oh, you can do it without butter, but who would want to? I can't imagine wanting to do it without butter

Okay, the bell pepper, the onion, the pineapple, the teriyaki sauce

This is just a great little meal that's very little work, but is big, big on flavor

Alright, so we're just gonna throw these over here on our hot fire

We're just gonna put these on the grill. And I've got some already on the grill cooking

that should be about ready Ooh I can smell that pineapple and teriyaki sauce And while we over here I want to show y something

You see this little house right here? Well, this is the house that my husband lived in, that Michael lived in as a teenager

And if those walls could talk... Paula may not be standing here cooking today

Oh, these are hot. Hot and smelling good

And those others are already starting to just sizzle. And let's see what we've got

You know, when you say grill cooking down here, we just love pork done on the grill

Look at all that beautiful, rich sauce. The butter and the teriyaki sauce

And, um, that looks so good. You know, the hobo hamburger was the most requested recipe

off the Food Network. That told me that people want regular recipes

that are easy to fix and allow them to enjoy the out-of-doors

So I think this recipe is gonna be right up there because those hobo burgers are cooked in tin foil

on the grill just like this. With a lot of the same ingredients

only in the hobo burgers I use, I use potatoes. All right, so let's dig into one of these

into one of these and see what we got. But I've never known a pig that I didn't like off the grill

Mmm! That pork chop is so good and so tender, and the pineapple gives it that sweetness

I know the perfect side dish for this wonderful pork pie. When you come back, I'm going to show you how to do it

I told y'all that I felt like I had the perfect, perfect side dish for those pork chops

But before we get started on our vegetable side, I'm gonna start over here making us a glaze

because when we get through making our vegetable side, we're gonna move back over

and I'm gonna show you a fabulous way to eat fruit off the grill

Now, I'm starting here with two sticks of butter, and I'm gonna add 1 1⁄4 of a cup of bourbon

or you can use rum if you like, but I'm using bourbon

Smells delicious. I'm going to use two cups of light brown sugar

And I'm going to use a half a cup of water. We're going to let this just start cooking

In fact, I think I'm going to take one of our plates and just cover that up so it'll cook quicker

All right. Today I'm going to make us a nice vegetable using fresh green beans and fresh zucchini

Now I've gotten some green beans that have been washed. All I'm going to do is just snap the ends of them off just like this

So this is really going to be a fairly healthy meal. Tell you what

Michael and I could kind of stand to lose a few pounds if you know what I mean

But I don't want to lose weight and sacrifice eating all the things that are having to quit eating

all the things that we enjoy so much. And there goes that wind again kicking up

All right, I've got our green beans snapped, and now I'm gonna take our zucchini

This has been washed. I'm just gonna cut the tips off, and I'm gonna cut it in half

and I'm just gonna cut this in strips like I would a French fry

All right. And this is just really super simple. I'm gonna get a bundle of the beans

and I'm gonna put a little of my silly salt. It's got a little hint of lemon in it, and it's so good

And I taste the garlic. All right, now I'm gonna put a pat of butter

We can't cook a vegetable without some butter. And I'm gonna put a little pepper

And then we just gonna bundle these up and throw them on the grill just like we did our pork chops And we going to do the zucchini the same way I just adore grilled zucchini

We're going to do it the same way. A little silly salt

And a little pat of butter. These vegetables are perfect alongside a good grilled steak

All right, let's throw these on the grill real quick. If you're worried about your paper maybe getting a little prick in it, you can double wrap

it so you won't lose any of those juices because it's going to be full of that wonderful melted butter

Alright, so while those are cooking, let's go back over here and see how our syrup's doing

Looks yummy. I'm gonna take it off the heat. Oops. I want to give this a taste

It's kind of thick and syrupy, which is perfect for what we're gonna be doing with it

Mmm. Gosh, that'd be good on top of ice cream, I think

In fact, we may do that. All right, now I'm going to take a plum

All right, now I'm going to pop out that seed. And I'm going to dip these down in our sauce

And I'm just going to throw them on the grill. So, we've got our plums on the grill

so while I'm in the grill, I think I'll check our bundles and see how they're doing

The zucchini cooks a lot quicker than the green beans, and this is cooked perfectly

It's yummy. Just yummy. Well, while I take these off the grill

y'all run to the bathroom or get you something to drink. And when we all come back and meet right here

I'm going to take the rest of the vegetables off and I'll have them ready for you

I'm going to take the plums off, and then I got some tips for you that you're not going to want to miss

So I'll see y'all back in a few minutes. That wind is really whipping up out here

and I can't think of any better thing than a warm dessert on a chilly afternoon

And this is my tip for you today. We all love s'mores, don't we

Well, when you're wanting to do your entire meal, outside. I want to show you the perfect way to make a s'more. Now we're just going to

take our tinfoil, we're going to take our graham cracker, and we're going to get our

chocolate, and then I think three marshmallows will work perfectly. And then we're going

to sandwich that bad boy together. We're just going to tuck that tinfoil around, stick that

bad boy on the grill, and within a matter of a few minutes, you've got a s'more

Look at that s'more. Mmm. You know, when I'm cooking, I can't have too many desserts around a soup Michael Groover

He's got a sweet tooth the size of his smokehouse. So, I want to show you how I decided to serve these grilled plums with that bourbon sauce

I have a little butter pecan ice cream and I think a little bit more of that sauce just kind of drizzled over that ice cream

What a perfect way to get your fruit intake for the day

So there you go, desserts from the grill. I sure do appreciate y'all being here with me today. I want you to know that this was the first meal

cooked in our new smokehouse and I had so much fun being with y'all. But I tell you what

that pork pineapple pie and the shrimp dip and the vegetables and the grilled fruit is hard to beat

So until next time America, I hope you enjoy these recipes and many many more

and I send you love and best dishes from my kitchen to yours