Up next in 10
Join Paula and her friend Steve as they make a delicious pork tenderloin, a sirloin steak, and a tri-tip.
A tri-tip is a cut of steak that is perfect for serving everyone. The thicker end stays more rare while the thinner end will cook more well done. This makes it easy to cook for everyone's taste.
Watch and learn how to make some delicious BBQ at home!
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0:00
hey y'all welcome to what's cooking with
0:02
Paula Deen today I'm back in the kitchen
0:05
with my master griller Steve Botkin so
0:09
today we're going to be cooking a
0:11
sirloin and a tract yep sit down and get
0:15
comfy it's good what else you got
0:18
we're gonna do think you got more up
0:20
your sleeve dinner chicken we're gonna
0:24
do pork loin pork lowing lowing yes I
0:28
love I did too lowing and what I've
0:31
already trimmed these and seasoned it so
0:34
what we're gonna do
0:35
doesn't look like much to trim on it
0:37
stay well on the pork loin this is
0:40
silver skins a little tough to choose so
0:43
we're just gonna trim that off I just
0:45
want to show you it doesn't take much
0:46
actually comes right it doesn't have
0:49
nearly as much as say like a beef
0:51
tenderloin yeah
0:52
beef tenderloin has a lot of silver skin
0:57
yeah that's a good knife here oh this is
0:59
so hurt this is actually got more fat on
1:04
it than you normally see on the pork
1:07
tenderloin you know it underneath look
1:10
at that that is beautiful fat is flavor
1:12
fat is flavor honey so what we're gonna
1:15
do with this one we're gonna still do
1:17
the all-purpose okay and just a light
1:20
coat mm-hmm I love the little bit of
1:24
sweet that you get in that Center then
1:28
yes oh it's tasty it took me a long time
1:30
to master rubs it don't just happen
1:34
y'all know so we went from this we just
1:37
seasoned it and what you want to do
1:39
throw in the fridge for four hours let
1:41
it get happy with all these rubs
1:45
everything kind of hairy all right so
1:47
Steve you've got them all done three of
1:51
them is married well to your seasoning
1:54
so I want to make sure I taste one of
1:56
those three so we're gonna pop that in
2:00
the oven y'all 275 for our about an hour
2:04
and then I do a half hour in the smoker
2:05
okay sounds good y'all stick around
2:08
because I have a feeling the vittles are
2:11
fixing to get good
2:12
and I want you to look over there two of
2:15
my four-legged children but I know that
2:18
meats going on in this kitchen and they
2:20
are just patiently waiting well they're
2:22
gonna you're gonna enjoy so you think
2:24
you gonna pass there - yes oh yeah
2:26
definitely
2:27
they'll come home with me with the food
2:31
well then I'd have to come - okay as you
2:35
say come on down all right go we'll be
2:39
back in just a minute yo the space that
2:44
you live in really affects the way you
2:46
feel so my first recommendation is start
2:49
by updating your window treatments with
2:52
Smith & Noble Smith & Nobles beautiful
2:55
handcrafted blinds drapes shades and
2:57
shutters are custom made just for you
2:59
and they offer different service options
3:02
to fit your needs to get started today
3:04
contact Smith & Noble to get my special
3:07
limited time offer 25% off on your
3:11
window treatments plus free design
3:13
consultation create a space that you're
3:17
gonna love but details about my special
3:20
offer go to Smith & noble.com slash
3:23
Paula that Smith & noble.com slash Paula
3:27
or call one eight hundred six five nine
3:31
3300 that's one eight hundred sixty-five
3:34
nine thirty three hundred hey y'all I'm
3:40
glad you came back to join us because
3:43
I'm here with my friends Steve and he is
3:46
showing us how an indoor BBQ smoker
3:50
works so this is two tablespoons of wood
3:57
using oak because we're cooking beef
3:59
next right we're on the beef yes where
4:04
is the beef Thursday
4:06
well I have to say honestly that this is
4:10
a cut of meat have never purchased or
4:12
cooked in my whole life y'all it's
4:15
called a tri-tip and you've got a piece
4:18
of sirloin mm-hmm and you've got your
4:21
beef dust on everything but these two
4:24
pieces
4:25
so my stomach is growling if you want to
4:30
get with the program getting with the
4:31
program we're just gonna lightly cover
4:33
you mmm and this is heavy garlic
4:38
flavored y'all this beef dust whoa
4:41
it brings the garlic to the house and
4:44
yeah with the salt the pepper oh yeah
4:47
yeah it's flavortown and tell me about a
4:50
tri-tip and why you like cooking those
4:54
is it it's it looks like it could be
4:58
tender oh yeah it looks like to me this
5:02
is the meat piece that comes off that
5:04
sirloin yeah in California it's a it
5:10
looks like a horn uh-huh and the reason
5:12
why they call it try three tips you got
5:15
two or each on one in and one at the top
5:18
it looks like a horn okay so this is
5:21
kind of like a boomerang yes okay and it
5:26
comes about that thick Wow and then it
5:29
actually tapers down and what's really
5:31
good about it if you cook it 135 in the
5:34
center the thickest part you get a
5:37
perfect medium to medium-rare really as
5:40
it goes down it goes well yeah so you
5:44
can other people like well-done
5:46
uh-huh other ones medium where is
5:48
everybody s so the next thing we're just
5:51
gonna throw it on the rack and these
5:55
will cook take about 20 minutes
5:57
mm-hmm
5:58
[Music]
6:00
we're all ready for the smoker Wow okay
6:03
so it's going right into that pan where
6:06
we put a couple of minutes ago we put
6:08
like to taste book tablespoons of the
6:11
oak flavoring on the bottom of that pan
6:15
and it was starting to smoke a little
6:17
bit and Steve says it's starting giving
6:22
off its perfume and I've I've put some
6:27
rice on to cook and our rice is ready
6:31
and we got some red things back here
6:34
that are cooking and I bet that's hot
6:39
now oh yeah there's our simmering oh
6:45
those look good they'll cook these on
6:50
New Year's Day
6:51
for luck hmm I've never had those yeah
6:54
they're good hmm oh that looks so good
6:59
mmm
7:03
so we got our rice we got our red peas
7:06
oh I see sausage and I see tri-tip beef
7:10
I see Steve and I see chicken thighs all
7:15
I need to see now baby is a plate and a
7:18
fork that's coming next and maybe a
7:21
little butter by my right so y'all stay
7:25
with us cuz we're gonna be putting a
7:26
plate together very very soon Steve has
7:33
cooked up pork tenderloin sausage trap
7:38
tip beef steaks a sirloin and then
7:42
chicken thighs
7:43
I'm gonna start by slicing us a little
7:47
of the pork tenderloin oh my goodness
7:52
look at that
7:53
I can't hardly wait to taste it
7:56
look at the juice coming out of it I
7:58
mean it's cooked perfectly
8:01
I wish I had an award to give you look
8:06
at that will this fix our plate now down
8:09
here we eat our beans on top of our rice
8:15
yes we do they say you do it any way you
8:18
want to no I do it the same way okay
8:21
just a little bean up there and I love
8:26
to put just a little butter oh I love
8:29
butter
8:30
oh my rice so you would like some just
8:33
like right that's beautiful okay little
8:38
chicken thigh oops
8:40
he's so Candide he wanted to speak to
8:42
you little ribeye oh yeah a rib tip I'm
8:48
sorry little sausage
8:50
no sausage yes I just adore sausage oh
8:54
look at that alright now what are you
8:56
missing honey
8:57
sirloin me okay you want a piece of
9:00
sirloin take a little slice off of that
9:02
okay it'll slice of heaven all right so
9:05
tell everybody exactly how you what we
9:12
you did this Steve the chicken thigh
9:14
right at the end you never cook with
9:15
barbecue sauce right why did I sauced it
9:19
threw it in the oven burn it won't it
9:21
yes it will the tri-tip and the sirloin
9:24
we seared them in the pan and the end
9:26
give it a nice sear just give it a
9:29
little this is incredible I can't wait
9:32
to taste it I am so glad you came to my
9:34
book signing I am so glad I did she
9:37
passed us a fork and a knife and I put
9:41
your original barbecue sauce in a bowl
9:44
and I hope you don't mind I'm gonna just
9:47
dip mine
9:49
that's what I did that yeah perfect
9:56
dipping sauce - is that good oh here we
10:00
go at meet someone you would think that
10:07
it's been cooked over smoke outside
10:09
yeah it's complemented with the smoke
10:13
mmm I want you to tell everybody how
10:15
they can get in touch with you okay if
10:17
they're interested in my sauce in your
10:20
seasonings oh great all the information
10:23
for my sauces I'm in Whole Foods and
10:26
it's yes I am I'm in 47 stores and more
10:31
information go to desperado BB q calm
10:34
and there is everything about my sauces
10:37
product classes I teach classes as well
10:40
thank y'all we'll see you later
10:42
loving best dishes thank you Steve Oh
10:44
Thank You Paula
10:45
mmm what do y'all think did that make
10:50
y'all hungry for steak I know I am well
10:53
I'll see y'all next time
10:55
loving best dishes y'all the space that
10:59
you live in really affects the way you
11:02
feel so my first recommendation is start
11:05
by updating your window treatments with
11:08
Smith & noble Smith & Nobles beautiful
11:11
handcrafted blinds drapes shades and
11:13
shutters are custom made just for you
11:15
and they offer different service options
11:18
to fit your needs to get started today
11:20
contact Smith & Noble to get my special
11:23
limited time offer 25% off on your
11:27
window treatments plus free design
11:29
consultation create a space that you're
11:33
gonna love but details about my special
11:36
offer go to Smith & noble.com slash
11:39
Paula that Smith & noble.com slash Paula
11:43
or call one eight hundred six five nine
11:47
and 3,300 that's one eight hundred
11:49
sixty-five nine thirty three hundred
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