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STAYING POWER ALLOWS THEM TO
LAST LONGER ON THE SHELVES.
WE ARE COOKING -- COOKING
OUTSIDE, IN THE BACKYARD PIZZA.
IT'S A GREAT DAY, BECAUSE WE'RE
STARTING OFF WITH?
SIX POINT FAIR, A CRAFT
COMPANY OUT OF BROOKLYN.
NICE GUY, SHANE OUT OF BROOKLYN,
2004, STARTED THE COMPANY.
IT'S A VERY ODD -- LISTEN, WE'RE
TALKING ABOUT BEER IN THE
MORNING, BUT IT'S A PALE ALE,
AND WE'RE GOING TO COOK WITH IT.
A LITTLE BIT OF CREAMINESS IN
THERE, VERY, VERY DIFFERENT.
HE STARTED THIS COMPANY OUT OF
800 SQUARE FEET.
THE GUY REALLY WORKED HIS BUTT
OFF, SHANE, GOOD JOB, BRO.
GOOD JOB, SHANE.
WE'RE MAKING DRUNKEN CHICKEN.
YOU HAVE A BIG CHICKEN AND YOU
SAID YOU DIDN'T NEED TO DO
ANYTHING ELSE WITH IT.
WE'RE GOING TO RUB IT WITH A
LITTLE BUTTER, CLEAN HER OUT,
PUT A LITTLE CAJUN, SYRUP ON THE
OLD -- OH, BUTTERNUT SQUASH.
WE'RE GOING TO DO SOMETHING WITH
THE ACORN SQUASH, WE'VE GOT A
LITTLE KOSHER SALT, PEPPER ARE
AND, OF COURSE, THE OLD GRILL,
BAKERS WE'RE GRILLING TODAY.
IT'S LIKE STANDING ON MY HEAD,
IT'S WARM AND TOASTY.
WHY NOT, RIGHT?
DON'T PUT YOUR HANDS IN THERE.
I WON'T.
YOU KNOW, A LOT OF PEOPLE THINK
THEY NEED TO BE GRILLING WITH
IT'S SUMMERTIME, GETTING COOLER.
WHY IS IT GREAT?
WHY?
TELL ME.
THIS ISN'T THE BEST TIME TO
GRILL?
BEST TIME TO GRILL, FLIP A
PARKING LOT IN THE BACK OF A
TRUCK WITH CAMERAS IN IT.
RIGHT?
I LIKE IT BECAUSE YOU CAN REALLY
SMOKE UP YOUR EQUIPMENT OUTSIDE,
YOU DON'T HAVE TO ANNOY THE
NEIGHBORS, IT'S NICE AND
FESTIVE, IT'S THAT OCTOBER
THING, A GOOD TIME TO KNOCK DOWN
A COUPLE OF BEERS, EACH THE
CAMERA GUY SAID IT.
YEAR ALREADY SWEATING IN THE
SUMMER TO BEGIN WITH, SO IF
YOU'RE BY THE GRILL, THERE'S A
CHILL, IT'S NOT TOO HOOT,
IT'S -- NOT TOO HOT.
SHE EVEN TOOK HER SHOES OFF.
IT'S KIND OF AWESOME, ACTUALLY.
WE'LL SEE WHAT HAPPENS WITH THE
NEXT ONE.
WE'LL GRILL WITH IT.
ROWER.
NOW WE'RE HEADING BACK OUTSIDE.
HOW'S IT GOING, SPHWHIL.
VERY WELL, WE ARE OUTSIDE
BARBECUING WITH OUR FRIEND
BILLY, AND WE ARE GOING TO
LEARN?
WE'RE GOING TO DO AN
INTOXICATED CHICKEN, DRUNKEN
CHICKEN.
DRUNKEN CHICKEN IS GOOD.
WE'RE GOING TO SEASON, RIGHT?
I THINK SO.
OKAY.
YOU THINK SO?
WE'RE ON TV.
LET'S GO.
NO GOOD, TAKE IT OUT, LET'S GET
RID OF IT, PUT IT HERE, NOT OVER
THERE.
NOT EVEN FOR AFTER DINNER?
NOT IN A COCKTAIL, NO.
FIRST AND FOREMOST, ACORN.
WE'RE GOING TO CUT IT, CLEAN IT
UP.
LISTEN, GUYS AT HOME, GO WITH
THESE THINGS, TRY THEM.
I THINK THEY'RE A LITTLE BIT
BETTER QUALITY, SORRY, CANNED
COMPANIES, BUT THIS ONE WE'RE
GOING TO DISCARD.
GET RID OF THAT.
WE'RE GOING TO TAKE THIS OUT.
CLEAN THAT UP.
DRY THOSE OUT AND EAT THEM
WITH SALT.
SOUNDS GOOD TO ME FRMPLETS
SOUNDS GOOD TO ME FRMPLETS
A LITTLE KOSHER SALT, A LITTLE
BLACK PEPPER, HIT A LITTLE
CINNAMON, AND WE CAN HIT IT ON
WAIT OUT, HIT IT WITH JUST A
LITTLE BIT OF BUTTER, JUST A
LITTLE BIT OF BUTTER, AND AGAIN
WE'LL HIT IT ON THE WAY OUT,
WE'RE GOING TO PUT THAT HERE.
AND THEN WE'RE GOING TO WATER
BATH.
GUYS, AT HOME WHAT WE WANT TO DO
IS HAVE, I CALL IT THE JUNKY
PAN.
IT'S THE GRILL PAN.
SO USE IT.
THIS IS VERY IMPORTANT.
SO WE'RE GOING TO PUT THE WATER
BATH IN.
AGAIN, PLEASE UNDERSTAND WE'RE
GOING TO SEASON THOSE IDENTICAL
WITH THE BUTTERNUT TO THAT.
HOW MUCH WATER DO WE PUT IN?
I APOLOGIZE.
WE'LL DO ABOUT SIX, SEVEN OUNCES
OF WATER.
FIRST AND FOREMOST, SHE'S IN.
I GOT YOU COVERED, GOT
WARRIOR BACK.
3 HOURS COOKING TIME, TWO AND
A HALF TO 350, LEAVE IN IT, LET
IT BE.
ARE YOU PREFERRING A GAS
GRILL TO COOK THIS SURFACE IN OR
ARE YOU --
I'M OLD SCHOOL, I LIKE GAS,
SLOI LIKE TO SHUT THE GAS OFF,
AND CAN YOU POP THAT, I HAVE
CHICKEN ON MY HANDS.
SIX POINTS, GIVE IT A GO, WE'LL
TASTE THAT LATER.
WHY DON'T YOU POUR IN IT THERE,
AND WHEN THE TWO OF YOU GUYS
COME BACK, GO EASY, I NEED FOR
IT THE CHICKEN, DUDE, COME ON.
WELL, WE'RE BEING SOCIAL, I
DON'T WANT TO BE RUDE.
MAN, OH MAN.
READY?
CAN.
CHICKEN.
OKAY.
CAREFUL.
POOR GUY.
HE WANTED TO BE FAMOUS, WILL,
THE GUY WANTED TO BE IN THE
MOVIES.
WE'RE GOING TO GO LIKE THAT.
WE ARE GOING TO SEASON IT AND IN
THE GRILL.
ON THE WAY OUT, SEE WHAT IT
LOOKS LIKE.
IT'S GOING TO LOOK FANTASTIC.
CAJUN.
ATTACK THE BEER.
THE SEGMENT'S NOT EVEN OVER.
WE
WE ARE BACK WITH THE DRUNKEN
CHICKEN.
INTOXICATED.
FEDERAL HILL PIZZA.
TRY THE BEER.
IT'S NOT A BROOKLYN.
FOR THE SEGMENT, THOUGH.
RIGHT, WE MAY NEED TO POUR A
LITTLE EXTRA.
IT'S A NICE CANNED BEER,
WHICH IS VERY, VERY GOOD WITH A
CRAFT PRODUCT.
NEXT.
THANK YOU, SIX POINT.
HERE WE GO.
OOH, LOOK AT THAT, BIG
REVEAL.
WE HAVE AN IMMENSE AMOUNT OF
COOKING IN A VERY QUICK AMOUNT
OF TIME.
OKAY.
HERE WE GO, WE'RE GOING TO
PULL THESE OUT.
AND REMIND EVERYONE HOW YOU
PREPARED THESE.
AGAIN, WE'RE LOOKING AT A
LITTLE BLACK PEPPER, A LITTLE
KOSHER SALT, WE SEED THEM, A
LITTLE BIT OF CINNAMON.
CINNAMONNEN.
AND THEN, OF COURSE, SUGGESTED
BIT STAFF OF OF CHANNEL 12 --
HONEY.
A LITTLE HONEY.
OH, YUM!
AGAIN, THIS IS SO SIMPLE.
AND YOU'RE LOOKING BAT A TWO AND
A HALF HOUR COOK TIME, SO PREP
IT, DONE.
THIS IS WHAT I GOT FOR YOU GUYS.
AND YOU GOTTA COOK IT SLOW,
RIGHT?
YOU GOT IT.
WHAT IS THAT?
STICK YOUR PINKY IN.
OKAY.
WHAT AM I --
INFUSED WITH RICOTTA.
A LITTLE BIT OF HONEY, IT'S
REALLY GOOD.
OH, MY GOD.
SO NOW WE PUT THAT ON THAT.
OH, YEAH!
AWESOME.
LOVE IT.
COME ON, A LITTLE LOVE,
RIGHT?
THAT'S THAT.
OKAY.
GUY WANTED TO BE FAMOUS, YOU
KNOW?
HE WANTED TO BE FAMOUS.
HERE WE GO.
THERE'S YOUR DRUNKEN CHICKEN.
I'M SORRY, VIEWERS, WE HAVE A
LOT OF PANS.
HOW LONG DO YOU COOK THIS
CHICKEN FOR?
THAT CHICKEN COOKED FOR
TWO -- TWO HOURS.
TWO HOURS.
SO LET'S GIVE IT A LITTLE BIT OF
CUT.
YOU WANT TO SEE WHAT IT LOOKS
LIKE?
TELL EVERYBODY WHAT YOU PUT
ON THE OUTSIDE.
IT'S A CAJUN -- CODE, GRAB
IT, GO FOR IT.
GRAB IT?
THAT'S AS MOIST AS IT COMES.
GRAB A LITTLE.
I'M EATING THE SKIN TOO.
A LITTLE CAJUN SPICE -- THERE
IN THE MIDDLE.
THAT'S REALLY GOOD.
IS THAT COOL?
I TOOK A BIG BITE.
YEAH.
SO IT FALLS RIGHT APART, AS YOU
GUYS CAN TELL.
YEAH.
AND THEN THE CAN IS OBVIOUSLY
UP ITS -- WHATEVER.
AND IT STEAMS AND IT'S SOFT AND
IT'S REALLY TASTY.
WE DO A FIEWF THEM ONCE IN A
WHILE AT THE RESTAURANT, BUT I
TEACH MORE PEOPLE HOW TO DO IT
THAN NOT, AND I BROUGHT A LITTLE
PASTA THAT WAS LEFT OVER FROM
LAST NIGHT, SO YOU GUYS CAN EAT
IT.
YOU HAVE A LOT HAPPENING.
WHERE ARE YOU LOCATED?
I APPRECIATE THAT BUT I GOTTA
TALK ABOUT SOMETHING THAT'S KIND
OF IMPORTANT.
LISTEN, CHEFS FEEDING KIDS, YOU
DON'T KNOW ABOUT THIS, CHEFS
FEEDING KIDS.ORG.
CHEFS FEEDING KIDS WEB, I
STARTED A NONPROFIT, IT GOT
OKAYED IN JANUARY.
CALLED CHEFS FEEDING KIDS.
IT'S REALLY COOL.
IT'S ABOUT CHEFS, I INVITE ALL
THE CHEFS AROUND NEW ENGLAND, I
GOT CALIFORNIA COVERED, ALABAMA
COVERED, I'M A LITTLE EXCITED
ABOUT IT BECAUSE WE GET TO DO, I
DO SOMETHING REALLY COOL AND
FEED SOME HUNGRY KIDS.
THAT'S A GOOD THING.
YOU'RE FEEDING A HUNGRY KID
TODAY.
NO, CHEFS FEEDING KIDS.
AND YOU HAVE TO REMIND
EVERYONE WHERE YOU'RE LOCATED
BECAUSE SOME PEOPLE THINK
FEDERAL HILL PIZZA.
I'M NOT ON FEDERAL HI. 495
MAIN STREET.
AS YOU CAN TELL, AND YOU GUYS
KNOW I DON'T LIKE TO PLUG
MYSELF, IT'S NOT COOL,
ESPECIALLY ON CHANNEL 12
COOKING, BUT THANK YOU, I
APPRECIATE THAT, COME DOWN FOR
MY BRICK OVEN PIERGS COME IN AND
SAY YOU LIKE THE DRUNKEN
CHICKEN.
I LIKE IT.
AND MY CRAFT BEERS AND ALL
THAT OTHER FUN STUFF.
AND THE DRUNKEN SQUASH.
YOU GOT IT, DRUNKEN
EVERYTHING.
THIS IS NICE.
WE POURED OUT SOME OF THE BEER
THAT WAS IN THE CAN HERE.
GO FOR IT.
ALL RIGHT.
SIT TBOART HAVE THE FULL CAN IN
THERE?
NO.
NO, NO.
I LIKE TO -- YES, YOU CAN, BUT I
LIKE TO DRINK A LITTLE BIT, AS
I'M COOKING.
WHILE YOU'RE COOKING.
TO GET A LITTLE INTOXICATED
WHILE I COOK.
AND IF A BOTTLE OF COGNAC COULD
FIT UP THE CHICKEN'S YOU KNOW
WHAT --
OKAY.
THAT WASN'T A STUPID
QUESTION.
I GIVE YOU AN A FOR EFFORT.
A TASTE A LICK KICK ON THIS
CHICKEN.
THAT'S THE CAJUN, THE SPICE,
A LITTLE SOMETHING-SOMETHING.
IT'S A LOT OF FUN AND SO SIMPLE
TO MAKE, IT'S REALLY SIMPLE.
REMEMBER, GUYS, KEEP A PAN, I
CALL IT THE NASTY GRILL PAN.
YEAH.
I THINK WE HAVE ONE OF THOSE.
THIS WAY THERE WON'T BE ANY
FLARE-UPS OR ANYTHING.
YOU DON'T WANT THOSE.
NO, YOU WANT IT CONTROLLED.
DO NOT DRINK THE BEER AFTER YOU
COOK WITH IT, BECAUSE YOU'RE
GOING TO GET CHICKEN FAT IN THE
BEERGS AND YOU COULD BE IN THE
BATHROOM FOR QUITE A LONG TIME.
IT'S EASY, IT'S ALREADY
STANDING, JUST TO LEAVE IT ON
THE CAN.
AND A NATURAL CARVING
STATION, YOU CAN COME RIGHT INTO
IT AND BREAK OPEN THE CAN BURKS
THAT'S HOW MOIST IT IS.
IT'S FALLING APART.
COOKING IT, IF I HAVE A CHARCOAL
GRILL AND I'M GOING TO GET ALL
FANCY WITH CHARCOAL, DO I COOK
IT THE SAMALITY OF TIME?
IT'S DIFFICULT.
YOU'VE GOT THE EGG THAT'S A
SMAIZING SMOKER GRILLER.
YOU HAVE TO LOOK AT YOUR
PAPERWORK THAT COMES FROM THE
MANUFACTURERMENT BUT MOST OF THE
GRILLS NOW --
HAVE THE TEMPERATURE ON IT.
SO LOOK FOR ABOUT 350.
DON'T BE SCARED TO USE SOME
WOODS, CHARCOAL, GET SOME
FLAVOR, ENJOY THE GRILL, DO IT
OUTSIDE.
AND PERFECT WEATHER WHEN
YOU'RE OUTSIDE GETTING READY FOR
THAT BIG GAME COMING UP TOO.