Southern BBQ

Hey y'all, I'm Paula Deen and there's one Southern tradition that I just couldn't do without and that's a real deal Southern barbecue

So first, I'll show you my Boston butt. Guaranteed, your gang's gonna be lined up for seconds

Next, there's scrumptious chicken Brunswick stew. And then I'm gonna see to a heaping bowl of the ladies' favorite slaw. Chunky, just the way I like it

and to wash it all down, the squeeze is on with my sweet and tangy lemonade

So grab your favorite sauce and heat up your pots, because the ladies got a hankering for a real southern barbecue

I found that when people visit us in Savannah

they're looking for three things from our kitchen. They're looking for plantation-style southern food

seafood, and barbecue. And today we're going to go to the king

and find out how he cooks it. Frank McTeer has got his butts on the grill

Hey, Frank. Hey, Paula. How you doing? I'm fine. How are you? I'm doing good. Got dry rub all over my hand

That's all right. Good to see you. Good to see you. Good to see you. I wanted to bring everybody to your house today

to show them how a master does it. We're just getting started. Putting a dry rub, and you just sprinkle it on your meat

and rub it in. I tell people all the time not be bashful to rub their meat

That's right. Because it really helps to rub those seasonings into it. What do you think's the easiest meat to cook on a grill

Well, I would have to say the Boston butts. Just because you can put them on, let them cook for eight hours, go back to them, take them off

you shake it, and the bone will be in your hand, and the meat will be on the table. We've already got some that we've started, and we just put a little bit on here for you all to come by and see

Just a little bit. All right, I want to try that bone shaking you're talking about

I think this one right here looks just as good as it's going to get. Oh, my gracious

It's coming right out. Now, that one is just about as tender as you're going to get

So show me, Frank, now, what do you do after they're ready? We're going to grab that Boston butt, cut the top layer of fat off

As you can see, it's pretty hot right now. So we're just going to gather the meat up, throw it in

Just that. That's right. So there's basically your finished product. Nice chipped up barbecue

It's out of this world, delicious. And now all of a sudden it looks like it's going to rain

so you know what I think I'm going to do? Go in the kitchen. I think that I'm going to take some butts and go into the kitchen

and show everybody how you can cook them inside and get the same flavor

Well, good. That sounds great, and I'm glad you... I had a ball with you today. And I am really glad you stopped by

I think we're going to have to crown you king of the butts. Thank you, sweetie. Thanks. I'll see you later

Hey, thanks, Paula. It's raining here today, and you know there's nothing that I would rather do on a rainy day

than get in my kitchen and cook. I just adore doing that. I'd rather do that than eat it when I'm hungry

So today we're going to start with a Boston butt. The very, very first secret to cooking good barbecue in the kitchen is a liquid smoke

This will give it a flavor just like it's been on your barbecue grill

Put about, oh, maybe two tablespoons. Now we're just going to season him up good

This is so easy to do. Now I've sprinkled him good with house seasoning

and now I'm going to use a seasoning salt on him. And remember, I'll always be telling you to rub your meat

Rub those seasonings into your meat. And look at that. You see all that beautiful marbling in there

This is going to be a good barbecue. Now we're going to put him in the pan

and I'm going to put just a few bay leaves in. Those are small, so I'll stick four in there

About a cup of water. just enough so that he won't stick to the bottom of the pot

And then throw an onion on him. We've now got a delicious southern oven-roasted barbecue

Now, you can cover him with the lid or you can cover him with an aluminum foil

It really doesn't matter, but he just needs to be sealed up for that first cooking

Now I not going to bend y ear with all my boring stories today waiting on that butt to cook I got one ready for you So let take him out and see if he ready

He smells out of this world. Depending on what size butt you got, you're looking at probably, I think this was a five

pounder, so we're looking at about two and a half or three hours. Oh, look

I might have your beet bucket head. All right, let's just, oh, he's just sizzling

And you can see all those onions. Those onions have almost caramelized down there in that pork stock

Oh, it's so good. My mother, lots of times on Sunday, would cook a pork roast

and she would make the most wonderful pork roasting gravy you ever tasted

So we're just going to get this out of our way so I can get up here to this butt

I'm going to show you a couple of different ways that you can serve this

You can see how tender and moist and juicy. There is nothing any better than hot Boston butt out of the oven

Nothing. People are funny about their barbecue down south. You know, they really know what they like and what they don't like

Some people like sliced barbecue pork. Some like chopped. Personally, I like my barbecue separate from my sauce

Some people like theirs mixed up. I'm going to do it both ways

Now that's ready for a sandwich. And I like to use white bread normally

but today I think I'm gonna try it with wheat to just see how it tastes

I hope y'all enjoyed Buckethead and his barbecue today. He and my boyfriend Michael grew up together

played football together, they were just big buddies. And it just got to be a running joke on Wilmington Island

that they were boyfriends. And anytime they'd go anywhere, They'd go into a bar and Buckethead would say

send my boyfriend down there a drink, please. And then one day, my little dogs ran away

with me chasing behind them, trying to stop them, and I ran straight into Michael

And you know what? From that day on, Buckethead didn't have a boyfriend no more

In fact, I think old Buckethead's just now starting to warm up to me

after over a year. I love him to death. And you know what? I don't even have a plate up here, but that's all right

I don't think this one's ever going to hit the plate. It's just as good with the wheat bread

I don't know if I can improve on this meal any, but stick around because I'm going to try with chicken Brunswick stew

We wouldn't dream of having a barbecue down south

without the favorite sidekick that goes with him, and that's Brunswick stew

We're going to start with canned tomatoes. We're going to add a can of creamed corn

and that's nice and sweet. We're going to stir those up. This is going to be so simple

A lot of people that know about Brunswick stew think, oh my goodness, it's taxing, it's long

But we put it together just in a matter of a few minutes

Now I'm just going to put maybe three teaspoons of your liquid smoke

We're going to go with a cup of onions, a little vinegar

oh, about a tablespoon, or maybe a little more, just plain ketchup

your favorite barbecue sauce. It can be a homemade or a bottled

There's actually some pretty good bottled sauces out there now, but it's so easy to make your own

There's no reason why you shouldn't. And I like my Brunswick stew a little on the sweet side

So I'm going to add just a little bit of sugar, and I'm going to put that right there

because I may come back and add a little bit more. I'm just going to wait and see

We're going to put a little house seasoning. and a little celery seed to give it just a little bite

And then I'm going to top it off with a few dashes of Worcestershire sauce

Now, one of the things I want to caution you about when you're making Brunswick stew

is for some reason, this wants to stick so very badly to your pot

So you never, ever want to walk away from this. You want to kind of stay close by it so you can give it a stir every few minutes And then we going to come over here where I actually cooked the chicken And we going to get out some of that good rich stock

This is one of those dishes that's so quick and easy for a weekend lunch

And we're just going to let that cook now while I'm picking the chicken. That stalk's really going to make it good

And I'm going to cook this uncovered so that some of the liquid

you can see that it's kind of thin, and I want that liquid to kind of just go away a little bit

and get tight and thick. And now all we have to do is pick our chicken

This is one of my favorite things to do. I have picked so many chickens in my lifetime, you wouldn't believe it

In the classic southern barbecue, It would be hours and hours and hours of preparing

Actually, this was usually cooked outside over an open fire. When we used to have Thanksgiving, my uncle would always rig up a pot in the backyard

and cook everybody's favorite Brunswick stew. And it would be so good, it would just make your tongue want to slap your brains out

It was just out of this world. But this is a much easier version

But now we're going to go ahead, and you can see our pot of Brunswick stew is starting to cook up real, real good

We're just going to add our meat now. So all we have to do now is let it cook down, and then continue to kind of sample it and get it where you want it

But this is on the way to being a delicious pot of stew

And we're looking at maybe simmering it for about 20 minutes. But don't forget, don't leave that pot for very long because you're going to need to stir

And when we come back, I'm going to be making the ladies' coleslaw and a classic southern lemonade

Look, it's just bubbling away

It's still simmering and cooking. And I just tasted a little bit, and I think it needs a little black pepper

so that's what I'm going to do. Oh, yeah, baby. It's looking good

While it soaks up that black pepper, we're going to move down here now and make our coleslaw

And I'm a little fussy about my coleslaw, I have to tell you. I always want to make sure that my cabbage has this dark green leaf on it

because that adds such pretty color. I can't stand to see coleslaw that's just solid white

It's just ugly. So we've got a nice head of cabbage, and we're going to cut it in two

See how your colors change? and we want to get every bit of that color in our bowl

So I'm going to set it to the side and I'm going to go ahead and mix up our dressing now

And we're going to do mayonnaise. This is a very simple dressing

I like my coleslaw a little on the sweet side. So we're going to add some sugar

And I'm going to put about a tablespoon of just white vinegar. If you use color, they'll actually change the color of your coleslaw

I'm going to add a little lemon pepper because the lemon just tarts it up a little bit

I'm going to add a little bit of Jane's Crazy mixed up salt, just a little

And I'm going to let this sit over here and let all those favors marry together

All right, so here we go. I'm going to start by putting some carrots

So I'm going to put just a few in there. So we're just gonna get those ground up pretty good

And now I'm gonna add my bell pepper. And I didn't add the bell pepper and the carrots

at the same time because this is softer and it would just turn to a watery mush on us

See how much softer he is in a carrot. And you can see how our colors are already starting

to come together for us. And then I'm gonna take our green onions

I love these in it. And I think that's just right

You can see our bell pepper is chopped, but it's not mush. And I'm just going to take it and add it on to our dressing, just like that. Doesn't that

look good? Now for our cabbage. For my coleslaw, I like a lot of texture. So I'm going to prepare

my cabbage two different ways. I'm going to have a variety in there

One half I going to cut into shreds See how thin I gotten that And you need a good knife to do this with And then we gonna take his brother here

and we're gonna throw him over here. And I'm just gonna break up that green a little bit

And then I'm gonna just cut him into chunks. Just like that

and I cut out the core of the cabbage, and I love to nibble on this

So that's my snack, and it's a healthy snack too. It's good for you

So keep very good control over your cut. See how pretty that is

Now you may have a couple of pieces like that. That's all right, you can pull them out

and get them in the next one. Pretty, pretty

And you can see all the different colored greens that the cabbage has

And then we're just going to take our shredded cabbage and toss him into it

And see how pretty that is, all the textures and all the colors

And then we're just going to pour our dressing over it. My grandma Paul always said, now Paul Ann, don't salt your coleslaw, because the salt

is going to pull the water out of the cabbage. But you see I went over her and still put a little salt in

And you can just bowl this up and sprinkle it with a little paprika and a few bell pepper rings

And it's so pretty. I've stood it as long as I can, y'all. I think the Brunswick stew is ready

And I love eating my Brunswick stew with rice. So I'm going to put me just a little rice on there

and eat it like I normally would to make sure everything's just right

And I've gotten to taste the coleslaw too. You know, I love the combination

of coleslaw and Brunswick stew and rice. You've got your cool crispiness of your cabbage

and the hot spice of your Brunswick stew and they just go together

Like Jack and Jill. Mmm. Just as good as I thought it was gonna be

Stick around, cause next we're gonna be chasing this with some southern lemonade

I've prepared some lip-smacking food today

food today. So now for something great to wash it down with. The main ingredient is using fresh

lemons. If you don't have fresh lemons, wait until another day to make your lemonade when you do

Now we needed a cup of lemon juice and I'm going to add a cup of sugar. This is always risky

business to pour hot boiling water into glass, but this is a nice thick one so I think it's going to

work, but you might want to be careful with that at home. We're going to just stir that

up and let the sugar dissolve. We're going to add our lemon juice and enough water to

make our half a gallon. Now remember for your barbecues, there's a couple of tricks that

you can do. If you get rained out outside, the liquid smoke is so great, but if you are

able to do it outside, you can get you some hickory chips and soak them in water and throw

them on your fire. And that gives it such a nice flavor. And let's see what we've got

now is our chaser for that delicious barbecue we've got cooked. I think I'm going to give

him just one more big fat wedge and give him a squeeze. And, you know, it ain't Southern

lemonade without fresh mint. Oh, doesn't that look cool and refreshing? So delicious on a summer day

I don't know if you can see or not, but I'm standing out on my porch

and it's drizzling rain and ugly day, but that didn't matter one drop

to me because I've produced the easiest inside barbecue that you could ever hope to have

There's no reason why you can't do it yourself at home, America, the Boston butt, the Brunswick stew over rice, the coleslaw

and I even had a chance to make a six-layer chocolate cake, and I'm going to wash it down

with that fresh lemonade. So don't hesitate to have your own indoor barbecue. And as always

America, I wish you best dishes from my kitchen to yours. Thank you