Tug Boat Catering

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 gonna be making coleslaw in a hot new way that I think you're gonna 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 gonna 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

Oh, it smells good. I love the chili powder smell. Now we're going to coat this good

Tom told me not to be shy. Alright, 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 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

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 gonna keep this fire as low as I can get it

Now, I'm gonna 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. All right, 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 Alright so I want to give my hands a wipe and then we 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 gonna 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 gonna 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. 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 gonna 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 gonna cook our green peppers and our onions

I'm gonna dump it in that hot bacon grease and I'm gonna 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 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 smells 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 gonna 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 gonna 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 gonna 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 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 gonna 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 gonna add some powdered sugar

Alright I got two eggs and I going to beat these up and I 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

Alright, 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. Alright, 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

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 sweetened our pie. So I'm just gonna put a layer of those

Doesn't that look good against that fresh whipped cream? All right, now I'm gonna finish putting the rest of the whipped cream on the top of the pie

And I'm gonna let some of those strawberries kind of peek out around that inside. Okay

Alright, 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 tooey? Now I have packed the brisket and the pinto beans and a glass Pyrex that has the snap

on lids. They work great. 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. All right

What did I do with the motor? Bye, y'all