Tip:
Highlight text to annotate it
X
ALL RIGHT, WE'RE GRILLING NEW SOUTHERN FOOD TODAY--
PIMENTO CHEESEBURGERS AND SO MUCH MORE.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
ALL RIGHT, SO TODAY WE ARE GRILLING
FLAVORS OF THE NEW SOUTH.
I LOVE SOUTHERN FOOD, BUT I'M ALSO GONNA
BRING SOME SORT OF NEWFANGLED THINGS TO THE PARTY.
WHY NOT TAKE SOMETHING THAT'S A CLASSIC
AND JUST DO A LITTLE TWIST ON IT?
TODAY WE'RE GONNA MAKE A CURRIED CHICKEN.
THERE IS SO MUCH GOING ON IN THIS CHICKEN RIGHT NOW.
THEN I'M GONNA MAKE A PIMENTO CHEESEBURGER.
I'M GONNA GRILL SOME BACON TO PUT ON THERE AS WELL.
AND THEN WE'RE ALSO GONNA MAKE SOME FISH.
WE HAVE SOME TROUT.
AND WE'RE GONNA PUT IT IN SOME LETTUCE WRAPS.
SOUTHERN FOOD MEETS SORT OF ASIAN TECHNIQUE.
AND WE'RE GONNA MAKE A BOURBON COCKTAIL
WITH SPARKLING LEMONADE WITH A LITTLE HINT OF ORANGE JUICE
AND SOME FRESH MINT-- VERY REFRESHING.
SO LET'S GET GOING.
NOW WE'RE ACTUALLY GONNA MAKE A CURRIED CHICKEN.
AND WHEN YOU THINK ABOUT THE SOUTH,
YOU MAY NOT THINK CURRY REALLY MAKES SENSE, BUT, IN FACT,
THE PORTS IN GEORGIA AND IN SOUTH CAROLINA,
REALLY WAS A PLACE WHERE LOTS OF SPICES CAME OVER FROM INDIA.
WE'RE GONNA USE CHICKEN THIGHS.
AND THEN WE'RE GONNA USE SOMETHING CALLED SORGHUM,
WHICH, UM, IS A VERY, VERY SOUTHERN PRODUCT.
IT'S ACTUALLY A GRASS THAT THEY HARVEST
AND THEY MAKE A SYRUP OUT OF.
AND IT'S SOMEWHERE BETWEEN HONEY AND MOLASSES--THINK ABOUT THAT.
SO IT'S GOT A LITTLE BIT MORE FLAVOR
AND A LITTLE BIT MORE RICHNESS THAN HONEY,
BUT IT'S NOT AS TART AND DEEP AND RICH AS MOLASSES.
I'M GONNA PAIR THAT WITH SOME CHILIES
AND WE'RE GONNA GLAZE THE, UH, THE CURRY CHICKEN.
LET'S MAKE SOME CURRY POWDER.
NOW SOME PEOPLE THINK THERE'S SOMETHING CALLED CURRY
THAT YOU JUST GRIND DOWN AND IT BECOMES THIS POWDER,
BUT CURRY IS ACTUALLY A SPICE RUB.
IT'S A MIXTURE OF SPICES THAT TRANSFORM
INTO ONE INCREDIBLE FLAVOR KNOWN AS CURRY POWDER.
SO THIS IS AN INDIAN-STYLE CURRY POWDER,
WHICH MEANS WE'RE GONNA MAKE A YELLOW CURRY POWDER.
AND THE THING THAT MAKES IT YELLOW
IS SOMETHING CALLED TURMERIC.
IT'S A TINY BIT EARTHY, BUT IT'S REALLY ABOUT THE COLOR.
THEN A COUPLE DIFFERENT CHILI POWDERS--
SOME ANCHO CHILI, WHICH IS KIND OF FRUITY,
AND THEN ALSO SOME CHILI DE áRBOL
OR SOME CAYENNE FOR SOME HEAT.
THEN WE HAVE SOME CUMIN, CORIANDER,
THE SEED OF CILANTRO, SOME GROUND FENNEL,
WHICH SORT OF HAS AN ANISE FLAVOR, SO IT'S GONNA BE--
WE'RE GONNA GET A LITTLE SWEETNESS OUT OF THERE--
JUST A PINCH OF GROUND CLOVES, AND SOME CARDAMOM.
(inhales sharply) CARDAMOM IS SOMETHING
THAT YOU'LL FIND IN A LOT OF INDIAN CUISINES.
AND THERE'S REALLY NO SUBSTITUTE FOR CARDAMOM.
I-I MEAN, I LOVE IT. (inhales sharply)
IT KIND OF HAS LIKE A CITRUSY-LIKE FLAVOR.
ACTUALLY, I LIKE TO MAKE, UM, CARDAMOM COFFEE.
I PUT A LITTLE CARDAMOM SEEDS IN MY COFFEE, UH, GRINDER
AND IT JUST GIVES IT A REALLY SORT OF A NICE PERFUME TO IT.
LOTS OF FUN FACTS TODAY.
SO I'VE BRINED THESE CHICKEN THIGHS
IN A SOLUTION OF WATER, SALT, AND SOME SUGAR.
AND YOU CAN PUT SOME BLACK PEPPERCORNS, OR SOME BAY LEAVES
IN THERE IF YOU'D LIKE TO, SOME HERBS.
SO I'M GONNA SEASON THE, UM, THE CHICKEN THIGHS
WITH SALT AND PEPPER.
EVEN THOUGH I'M PUTTING, LIKE, ALL THESE SPICES ON HERE,
YOU PROBABLY THINK, OH, YOU DON'T NEED SALT AND PEPPER,
BUT ACTUALLY, YOU DO.
AND WE'RE GONNA PUT THE SPICE RUB ON THE SKIN SIDE.
I JUST WANT TO ADD A LITTLE BIT MORE MOISTURE TO THE--
TO THE DRY CURRY POWDER, SO I'M JUST GONNA
SPRINKLE A LITTLE BIT OF CANOLA OIL ON TOP.
I'M NOT GONNA BRUSH ON,
‘CAUSE I DON'T WANT TO BRUSH THE CURRY POWDER OFF.
LET'S GO TO THE GRILL.
WE HAVE THE KAMADO GRILL HERE, WHICH IS A CERAMIC-LIKE GRILL.
THIS IS A VERY, VERY COOL GRILL.
THE COALS ARE REALLY HOT IN THE MIDDLE,
SO I'M GONNA GO AROUND THE EDGES,
‘CAUSE I ACTUALLY WANT THE CHICKEN SKIN
AND THE CURRY POWDER TO COOK SLOWLY
SO THAT THE FAT ACTUALLY STARTS TO RENDER AND GET CRISPY.
ALL RIGHT, I HAVE SOME APPLEWOOD HERE,
AND I JUST PICKED APPLEWOOD,
BECAUSE IT JUST REMINDED ME OF, LIKE,
WHEN I FIRST LEARNED HOW TO COOK CURRY,
UM, YOU WOULD--YOU HAVE TO COOK THE SPICES OUT
WHEN YOU'RE MAKING, LIKE, A CURRY SAUCE OR SOMETHING.
AND I WOULD ALWAYS PUT SOME APPLE IN THERE
SO THAT IT WOULD SORT OF QUELL
S-SORT OF THE INTENSE FLAVORS OF THE CURRY,
JUST TO KIND OF BALANCE THEM OUT A LITTLE BIT.
SO LET'S GIVE IT A ROLL.
LET'S MAKE A COCKTAIL WHILE WE'RE WAITING.
SO WE'RE GONNA MAKE THIS BOURBON COCKTAIL
WITH A LITTLE BIT OF SPARKLING LEMONADE WITH TOUCH OF ORANGE.
I'M GONNA TAKE A BUNCH OF CRUSHED ICE,
A LITTLE BIT OF BOURBON,
OR A LOT,
SOME ORANGE JUICE, LEMON JUICE,
A TINY BIT OF SIMPLE SYRUP, AND SOME FRESH MINT.
AND I'M JUST GONNA PUT A LITTLE ICE IN HERE,
JUST TO KIND OF SHAKE IT
AND BRUISE THE MINT A LITTLE BIT.
AND WE'RE GONNA POUR THIS RIGHT OVER OUR CRUSHED ICE.
(chicken sizzling)
AND I CAN HEAR MY GRILL.
MY GRILL'S GETTING A LITTLE BIT LOUDER.
THEN I'M GONNA TAKE A LITTLE CLUB SODA
AND THEN A LITTLE FRESH MINT.
AT THE DERBY, THE GUYS MAKING THE COCKTAILS SAY,
“JUST PUT A LOT OF THE FRESH MINT RIGHT BY YOUR NOSE"...
(inhales sharply) SO WHEN YOU TAKE A SIP,
YOU CAN SMELL THE AROMA.
(smacks lips) MMM.
JUST IN TIME. SO YOU SEE HOW NICE AND CRUSTY THIS IS?
TAKE A LOOK.
(chicken skin crunches)
YOU CAN HEAR IT. THAT'S GOOD.
NOW WHAT WE'RE GONNA DO, GONNA TAKE THE CHICKEN OFF THE GRILL,
‘CAUSE NOW WE'RE GONNA SET THIS GRILL SO WE CAN START TO SMOKE.
BEAUTIFUL. SMELLS GREAT.
I'M GONNA TAKE THE GRATES OUT.
AND I'M GONNA TAKE THE WOOD CHIPS NOW THAT WE'VE SOAKED,
I'M GONNA PUT THEM RIGHT ON TOP OF THE COALS.
NOW IF WE JUST PUT THE GRATES BACK ON TOP OF HERE,
THE CHICKEN WOULD COOK TOO QUICKLY,
AND WE WOULDN'T BE ABLE
TO ABSORB SOME OF THAT SMOKE FLAVOR.
SO TO REALLY GET SOME SMOKE ONTO YOUR FOOD,
YOU HAVE TO COOK IT SLOWLY SO THE SMOKE ACTUALLY
HAS TIME TO WRAP ITSELF AROUND THE CHICKEN, IN THIS CASE.
WHAT I'M GONNA DO HERE IS I'M GONNA TAKE MY, UH,
THIS IS, LIKE, A CERAMIC PLATE THAT THIS GRILL COMES WITH,
AND IT ACTUALLY GOES RIGHT ON TOP OF THE GRATES.
SO IT--IT ACTUALLY PROTECTS WHATEVER FOOD YOU'RE COOKING
FROM THE DIRECT HEAT.
NOW WE CAN PUT OUR CHICKEN BACK ON.
I ALWAYS SMELL LIKE A BARBECUE.
I'LL COME HOME FROM WORK, AND MY WIFE WILL SAY TO ME,
“I FEEL LIKE A BURGER OR SOMETHING.”
YOU KNOW, I SMELL LIKE I'VE BEEN SMOKING FOODS ALL DAY.
I DON'T KNOW IF THAT'S A GOOD THING OR A BAD THING.
IT'S MY OWN COLOGNE.
OKAY, I'M GONNA MAKE ONE MORE THING HERE--
SORGHUM.
THIS IS SOMETHING THAT IS VERY, VERY SOUTHERN.
IT--IT'S IN THE SORT OF HONEY/MOLASSES DIVISION,
EXCEPT IT'S RIGHT IN THE MIDDLE--
MORE FLAVOR THAN HONEY IN TERMS OF A LITTLE BIT OF TARTNESS,
BUT NOT AS STRONG AS MOLASSES.
I'M JUST GONNA HEAT IT UP, JUST SO IT THINS OUT A LITTLE BIT.
SO I'M GONNA ADD A LITTLE CHILI DE áRBOL TO THIS,
A SPLASH OF WATER JUST TO THIN IT OUT,
A LITTLE SALT AND PEPPER.
AND WE'RE GONNA USE THIS TO ACTUALLY GLAZE THE CHICKEN.
ALL RIGHT, SO I HAVE THE, UH, THE CHICKEN IN THE SMOKER.
WE'RE GONNA MAKE SOME PIMENTO CHEESEBURGERS.
THIS STUFF IS ADDICTING, REALLY.
AND WE'RE GONNA MAKE SOME SMOKED TROUT AS WELL.
PLUS I HAVE MY COCKTAIL SO I'M NOT GOING ANYWHERE,
AND YOU SHOULDN'T EITHER.
YOU'RE WATCHING “BARBECUE ADDICTION.”
WE ARE BACK. WE'RE COOKING SOME NEW SOUTHERN CUISINE HERE.
WE HAVE SOME CURRIED CHICKEN THIGHS THAT WE'RE SMOKING.
AND I USED A LITTLE BIT OF THIS, UH, SORGHUM GLAZE
THESE DON'T HAVE MUCH LONGER TO COOK,
I WOULD SAY PROBABLY ANOTHER 15 MINUTES OR SO,
SO WE'RE GONNA LET THESE KEEP SMOKING.
WE'RE GONNA MAKE SOME PIMENTO CHEESEBURGERS NOW.
PIMENTO CHEESE, IT'S A GREAT THING, ACTUALLY.
IT'S SOMETHING IN THE SOUTH THAT--YOU'LL FIND THEM IN BARS,
UM, YOU KNOW, JUST WITH CRACKERS OR WITH TORTILLA CHIPS.
AND SO, UM, WHAT I'M GOING TO DO
IS I'M ACTUALLY GOING TO MAKE SOME PIMENTO CHEESE,
AND I'M GOING TO PUT IT ON TOP OF THE BURGER AND LET IT MELT.
WE HAVE A WHITE CHEDDAR AND A YELLOW CHEDDAR.
♪♪
SO WE HAVE OUR CHEDDAR CHEESE,
THEN WE'RE GONNA TAKE SOME, UH, ROASTED PEPPERS,
PEELED AND SEEDED.
I'M GONNA FINELY CHOP THESE.
SOME SALT AND PEPPER,
AND THEN SOME MAYONNAISE,
A LITTLE BIT OF CAYENNE,
AND THEN YOU JUST MIX THIS TOGETHER.
IT'S SORT OF A--SORT OF LIKE A CHUNKY DIP.
THIS STUFF IS ADDICTING, REALLY.
MMM.
NOTHING BAD ABOUT THAT-- NICE SHARP CHEDDAR CHEESE,
YOU HAVE SOME OF THAT ROASTED FLAVOR FROM THE PEPPERS,
A LITTLE HINT OF SPICE FROM THE CAYENNE, AND THAT'S IT.
I NEED TO COOK SOME BACON.
AND SO I ACTUALLY LIKE TO GRILL BACON, BUT YOU HAVE TO MAKE SURE
THAT THE BACON IS ACTUALLY PRETTY THICK-CUT.
AND YOU WANT TO COOK IT SLOWLY, BECAUSE, YOU KNOW,
AS YOU CAN IMAGINE, AND AS YOU CAN SEE,
THERE'S LOTS OF FAT IN BACON,
SO THAT'S GONNA CREATE FLARE-UPS.
BUT GRILLED BACON IS AMAZING.
I'M ALSO GONNA GRILL SOME VIDALIA ONIONS.
VIDALIA, GEORGIA, ONIONS-- I NEVER SAY “VIDALIA” RIGHT,
AND PEOPLE ALWAYS, YOU KNOW, THEY ALWAYS WRITE IN,
AND THEY SAY, “YOU'RE NOT SAYING IT RIGHT,”
AND I'M STILL NOT SAYING IT RIGHT, I'M SORRY.
IT'S TOUGH FOR A NEW YORKER SOME--SOMETIMES TO SPEAK,
YOU KNOW, WITH THAT SOUTHERN DIALECT.
BUT I LOVE YOUR ONIONS.
AND I LEAVE THE SKIN ON TO GRILL THEM,
SO THAT THEY STAY INTACT A LITTLE BIT BETTER.
THEN I CAN TAKE THE SKIN OFF AFTER THEY'RE FINISHED GRILLING.
JUST BRUSH SOME CANOLA OIL RIGHT ON THE ONIONS.
SEASON THEM UP--
SALT AND PEPPER--
AND WE PUT THESE ON THE GRILL.
AND I CAN PUT THESE VIDALIA ONIONS
ON A HOTTER PART OF THE GRILL THAN THE BACON
‘CAUSE I WANT THESE TO, YOU KNOW, BASICALLY CARAMELIZE.
LOTS OF NATURAL SUGAR IN THE VIDALIA ONIONS.
WE'RE GONNA LET THAT COOK.
AND I THINK IT'S TIME TO TAKE OUR CHICKEN OFF THE GRILL.
BEAUTIFUL. LOOK AT THAT.
AND YOU CAN SEE HOW THE SMOKE
HAS REALLY JUST BECOME PART OF THE CHICKEN.
IT LOOKS SMOKED, DOESN'T IT?
IT LOOKS GOOD.
AND I'M JUST GONNA TAKE A LITTLE BIT OF OUR GLAZE
THAT I RESERVED, JUST POUR IT OVER.
ALL RIGHT, LET'S GIVE THIS A TASTE.
LOOK AT THAT, PERFECTLY COOKED.
MMM.
THERE IS SO MUCH GOING ON IN THIS CHICKEN RIGHT NOW.
THE SMOKE AND THE CURRY POWDER GO REALLY NICELY TOGETHER.
AND THE SORGHUM GLAZE JUST COMES IN AND BALANCES IT ALL OUT.
TO ME, CHICKEN THIGHS IS KEY HERE,
‘CAUSE THEY STAY REALLY NICE AND MOIST WHILE IT'S SMOKING.
IT JUST HAS SO MUCH MORE FLAVOR THAN THE BREAST ITSELF.
LET'S TAKE A LOOK AT OUR BACON.
IT'S SLOWLY RENDERING.
TAKE A LOOK AT OUR ONIONS. ALL RIGHT.
WE'RE GONNA LET THOSE BACON AND THE ONIONS COOK.
NOW WE CAN START MAKING OUR BURGERS.
WHEN I SHAPE MY BURGERS, I DON'T--
I DON'T, LIKE, POUND AWAY ON THE MEAT.
WHAT HAPPENS IS I WANT IT TO HAVE A LITTLE BIT OF TEXTURE.
I-IT'S ALMOST LIKE YOU WANT TO HAVE
SORT OF AIR POCKETS IN THE BEEF A LITTLE BIT.
YOU KNOW, NOT--NOT LITERALLY, BUT YOU DON'T WANT TO, LIKE,
YOU DON'T WANT TO SPEND FIVE MINUTES SHAPING EACH BURGER.
YOU JUST WANT TO GRAB IT, GET IT INTO THE SHAPE
THAT YOU WANT IT TO BE, AND THEN WHAT I DO
IS I-I MAKE A WELL IN THE BURGER WITH MY THUMB.
♪♪
WHEN YOU PUT A BURGER ONTO--ON THE GRILL,
WHAT HAPPENS IS IT PLUMPS UP LIKE A FOOTBALL.
PEOPLE ARE APT TO TAKE THE BACK OF THEIR SPATULA
AND PUSH IT DOWN TO GET IT BACK TO THE SHAPE THAT THEY WANT IT,
BUT THEN YOU'RE JUST FORCING OUT ALL THE JUICES AND THE FLAVOR
AND THE MOISTURE, AND, UM, WE DON'T WANT THAT.
SO WHAT WE'RE GONNA DO
IS WE'RE GONNA KIND OF FAKE THE BURGER OUT A LITTLE BIT,
AND WE'RE GONNA PUT A WELL IN IT.
AND THEN, HOPEFULLY, IT WILL COME BACK TO THE SHAPE
THAT YOU WANT IT TO BE WITHOUT ACTUALLY TOUCHING IT.
NEW SOUTHERN CUISINE IS REALLY
TAKING INGREDIENTS THAT ARE INDIGENOUS TO THE SOUTH
AND TECHNIQUES THAT ARE INDIGENOUS TO THE SOUTH
AND JUST KIND OF PUTTING A TWIST ON THEM.
ALL RIGHT, SO I'M GONNA TAKE MY VIDALIA ONIONS OFF.
YOU KNOW, I WANT MY ONIONS TO BE COOKED,
BUT I WANT THEM TO HAVE, LIKE, A TINY BIT OF A CRUNCH.
NOW MY BACON IS STILL COOKING VERY, VERY SLOWLY,
AND THAT'S GOOD.
I JUST WANT IT TO CRISP UP VERY NICELY.
SO WE GOT--WE'RE GONNA GET THE BURGERS ON THE GRILL,
JUST SEASON IT WITH A LITTLE SALT AND PEPPER.
I'M JUST GONNA JUST SPLATTER A LITTLE BIT
OF CANOLA OIL ON TOP, JUST TO GET THEM GOING.
AND WHEN I USE--WHEN I BUY CHOPPED MEAT,
IT'S USUALLY, UM, 80% BEEF, 20% FAT.
WE NEED A CERTAIN AMOUNT OF FAT IN THERE FOR FLAVOR
AND FOR MOISTURE.
OTHERWISE, YOU KNOW, YOU'RE GONNA HAVE DRY BURGERS.
OKAY, FLAT SIDE DOWN ON THE GRILL.
NICE HOT GRILL--WANT TO GET A NICE CRUST ON THESE BURGERS.
ALL RIGHT, SO IN A COUPLE OF MINUTES,
THIS AROMA'S GONNA WAFT THROUGH THE NEIGHBORHOOD.
IT'S GONNA BE AN ALARM
FOR EVERYBODY TO KNOW THAT WE'RE MAKING BURGERS,
BUT THEY DON'T KNOW THAT THEY'RE GONNA BE PIMENTO CHEESEBURGERS.
PLUS WE HAVE SOME SMOKED TROUT
THAT WE'RE GONNA WRAP IN SOME LETTUCE LEAVES.
IT'S THE NEW SOUTH, EVERYBODY.
GRAB SOME BOURBON.
OKAY, WE ARE BACK MAKING SORT OF NEW SOUTHERN FOOD TODAY.
AND, UH, WE'RE MAKING PIMENTO CHEESEBURGERS RIGHT NOW.
SO I JUST CRUSTED THESE ON THE GRILL ON BOTH SIDES,
COOKED THEM ABOUT MEDIUM-RARE TO MEDIUM.
AND NOW I'M GONNA TAKE MY PIMENTO CHEESE
AND JUST SPREAD IT ON TOP OF THE BURGERS,
VERY THIN LAYER.
IT'S VERY DIFFICULT FOR ME
NOT TO JUST KEEP EATING THE PIMENTO CHEESE ON ITS OWN.
IT'S REALLY TERRIFIC.
I PURPOSELY DIDN'T BRING ANY CHIPS OUT TODAY,
BECAUSE I'D HAVE JUST BEEN NOSHING ON THEM ALL DAY LONG.
AND THEN THAT'S ANOTHER HOUR ON THE TREADMILL.
OKAY, LET'S PUT THESE BACK ON THE GRILL.
I KIND OF HAVE A COOL PART OF THE GRILL HERE,
SO I'M GONNA PUT THEM THERE AND JUST LET THE CHEESE MELT
JUST BY THE-- BY THE HEAT SURROUNDING IT.
♪♪
NOW I'M GONNA TOAST OUR BUNS.
I LIKE TO USE A NICE SOFT HAMBURGER BUN.
I MEAN, I LOVE, LIKE, ALL THE ARTISANAL BREADS
THAT ARE GOING ON IN THIS COUNTRY THESE DAYS,
BUT A LOT OF TIMES, THEY'RE VERY CRUSTY ON THE OUTSIDE.
AND I DON'T WANT THAT. I WANT A NICE SOFT BUN.
IT CAN HAVE A SESAME SEED OR A POPPY SEED ON TOP
OR PLAIN-- IT'S TOTALLY FINE--
BUT NICE SOFT BUN SO THAT IT BECOMES PART OF THE BURGER.
IT MAKES THE PERFECT SANDWICH.
♪♪
ALL RIGHT, SO WE'RE GONNA LET THE CHEESE MELT,
SLICE UP A FEW TOMATOES.
WE'RE GONNA GET ALL OF OUR INGREDIENTS IN FRONT OF US.
AND THEN WE CAN ACTUALLY START ASSEMBLING THE BURGERS,
AND THAT'S WHEN THE FUN BEGINS.
ACTUALLY, THE FUN IS WHEN WE START EATING THEM.
A VERY, VERY THIN SLICE OF TOMATO--
I ALWAYS DO THAT WHEN I PUT TOMATOES ON MY BURGERS,
‘CAUSE OTHERWISE IT JUST FEELS LIKE A TOMATO SANDWICH.
ALL RIGHT, SO THERE WE HAVE IT.
AND WE GOT TO GET OUR BURGERS, AND WE'RE READY TO GO.
YEAH, THAT'S WHAT I WANT TO SEE--MELTED PIMENTO CHEESE.
AWESOME.
IT LOOKS DELICIOUS.
SO WHAT I LIKE TO DO IS PUT A LITTLE PICKLE ON HERE,
THINLY SLICED TOMATO,
THEN I JUST TAKE A COUPLE OF RINGS OF VIDALIA ONIONS,
NOT THE WHOLE THING--
YOU GET THAT SORT OF NICE CHARRED FLAVOR FROM THE GRILL,
THAT SWEETNESS OF THE VIDALIAS--
AND THEN SOME BACON, AND WHAT I DO IS I JUST TAKE THE BACON
AND CUT IT IN HALF, JUST GO LIKE THAT.
AND I WAS GONNA USE SOME LETTUCE, BUT YOU KNOW WHAT?
IT'S NOT NEEDED.
IF YOU'RE JUST TUNING IN AND YOU WANT THIS RECIPE
FOR MY PIMENTO CHEESEBURGERS WITH GRILLED BACON,
ALL YOU NEED TO DO IS GO TO...
AND SOMETIMES WHEN THE BURGER'S, LIKE, STACKED UP LIKE THIS,
I JUST LIKE TO TAKE A WOODEN SKEWER--
IT'S BASICALLY A BIG TOOTHPICK.
ALL RIGHT, LET'S GIVE IT A TASTE.
MMM.
SMOKY BACON, CRISPY PICKLES,
YOU HAVE THOSE CHARRED VIDALIA ONIONS,
THAT NATURAL SWEETNESS FROM THE ONION,
AND, UH, OF COURSE, THE PIMENTO CHEESE--
NOT ONE COLOR, BUT TWO, YELLOW AND WHITE--
JUST MELTING ALL OVER THAT BURGER
WITH A LITTLE BIT OF THAT CAYENNE,
THIS IS WHY THE FOOD IN THE SOUTH IS SO GOOD.
ALL RIGHT, SO LET'S GET TO THE TROUT.
THIS TROUT COMES FROM A RAINBOW TROUT FARM
IN NORTH CAROLINA.
YOU KNOW, TROUT IS REALLY TERRIFIC.
I BRINED THE TROUT IN A SOLUTION OF WATER,
SOME SALT, AND SOME BROWN SUGAR ONLY FOR ABOUT AN HOUR,
‘CAUSE WE'RE GONNA SMOKE THEM,
SO WE WANT THEM TO RETAIN SOME MOISTURE.
I'M JUST GONNA TAKE A TINY BIT OF CANOLA OIL HERE
AND LIGHTLY BRUSH
THE SKIN SIDE OF THE TROUT.
AND IT'S A GOOD IDEA TO KEEP THE SKIN ON THIS,
BECAUSE WHEN YOU WANT TO MAKE FLANKS OF THE TROUT,
IT'S JUST EASIER, ‘CAUSE IT WILL ALL STAY INTACT
WHILE IT'S ON THE GRILL.
ALL RIGHT, SO HERE'S OUR, UH, OUR KETTLE GRILL.
AND WHAT I'M GONNA DO HERE
IS TAKE SOME ALDER WOOD THAT I'VE SOAKED
AND CREATE SOME SMOKE.
SO WE HAVE--WE HAVE THE COALS ON ONE SIDE OF THE GRILL
AND THEN ON THE OTHER SIDE OF THE GRILL WE HAVE NOTHING.
AND BECAUSE I'VE WATERLOGGED THE ALDER WOOD,
IT'S ACTUALLY GONNA CREATE THIS SORT OF SMOLDERING SMOKE,
WHICH IS WHAT WE WANT.
SO I'M GONNA TAKE THE, UH, THE TROUT
AND PUT--AND PUT IT WHERE THE HEAT IS NOT.
NOW THEY'RE STILL GONNA COOK THROUGH,
SO WE'RE HOT-SMOKING THESE TROUT.
THIS TROUT IS BEAUTIFUL,
REALLY FRESH.
OKAY, NOW WE COVER IT UP,
AND LET IT SMOKE, AND ACTUALLY, IT'S NOT GONNA TAKE VERY LONG.
SO THIS WILL PROBABLY TAKE, UH, I WOULD SAY,
ABOUT 15 TO 20 MINUTES.
WE DON'T WANT TO OVERCOOK THE TROUT.
WE WANT TO KEEP THE MOISTURE IN, WE WANT TO COOK IT THROUGH,
BUT WE ALSO WANT TO PICK UP SOME OF THAT SMOKE FLAVOR,
AND THEN WE'LL HAVE SMOKED TROUT.
AND THEN WE CAN ACTUALLY START MAKING OUR--
OUR LETTUCE WRAPS WITH SOME, UH, SOME CARROTS
AND SOME VEGETABLES AND A MEYER LEMON VINAIGRETTE.
BUT I'M GONNA KEEP EATING MY BURGER, SO DON'T GO ANYWHERE.
COME ON OVER IF YOU CAN.
WE'RE GRILLING TODAY WITH FLAVORS OF THE NEW SOUTH.
IF YOU JUST JOINED US, WE'RE SMOKING SOME TROUT
OVER SOME ALDER WOOD AND, UH, THE TROUT, I MEAN,
LITERALLY TAKES ABOUT, I DON'T KNOW,
LIKE 15, 20 MINUTES TOPS.
AND YOU CAN SEE HOW THE TROUT IS JUST SORT OF TRANSFORMED
FROM THAT--FROM THE LITTLE BIT IF THAT SMOKE ON THE OUTSIDE.
AND BECAUSE I LEFT THE SKIN ON,
IT STAYS INTACT, ALL RIGHT?
SO WE'RE GONNA LET THIS COOL.
ACTUALLY, I'M GONNA GIVE THAT A TASTE A LITTLE BIT, THOUGH.
I WANT TO MAKE SURE I HAVE ENOUGH SMOKE FLAVOR ON THERE.
YOU SEE HOW IT'S JUST COOKED THROUGH THERE?
NICE AND SUBTLE, DOESN'T HAVE TO BE TOO MUCH SMOKE.
IT'S A WONDERFUL FLAVOR AND IT REALLY ROUNDS OUT, YOU KNOW,
DIFFERENT KINDS OF FISH AND MEATS AND VEGETABLES,
BUT YOU JUST REALLY WANT TO BE DELICATE WITH IT.
ALL RIGHT, SO LET'S MOVE ON TO OUR MEYER LEMON VINAIGRETTE.
THIS IS ACTUALLY A CREAMY VINAIGRETTE,
SO WE'RE GONNA START WITH A TINY BIT OF MAYONNAISE.
AND THEN WE'RE GONNA ADD SOME WHOLE-GRAIN MUSTARD,
A SPLASH OF RED WINE VINEGAR,
AND SOME MEYER LEMON JUICE.
NOW MEYER LEMONS SOMETIMES CAN BE HARD TO FIND,
BUT IF YOU CAN FIND THEM, THEY'RE WONDERFUL.
I'M ACTUALLY GONNA USE THE ZEST FIRST
BEFORE I ACTUALLY HARVEST THE JUICE.
NOW A MEYER LEMON
TASTES LIKE A LEMON THAT'S BEEN KISSED BY AN ORANGE.
ALL RIGHT, SO WE'RE JUST GOING TO WHISK THIS ALL TOGETHER.
AND THEN I'M GONNA TAKE SOME OLIVE OIL,
AND FINISH OFF OUR DRESSING.
LET'S GIVE IT A TASTE.
NICE AND LEMONY BUT THAT-- THAT SORT OF THE--
THE FLAVOR IN THE MEYER LEMON
JUST KIND OF GIVES IT A REALLY NICE FRUITINESS, TOO.
SO NOW WE HAVE OUR TROUT.
I'M GONNA SHOW YOU HOW I TAKE THE TROUT APART.
IT JUST COMES RIGHT OFF THE SKIN.
AND I DON'T LIKE TO BREAK IT UP INTO SMALL PIECES,
BECAUSE WHEN I BITE INTO IT,
I ACTUALLY WANT TO TASTE THE TROUT.
SO IF YOU SHRED IT TOO SMALL,
YOU'RE NOT GONNA ACTUALLY TASTE IT.
SO NOW WE'RE GONNA TAKE OUR INGREDIENTS HERE.
WE HAVE SOME, UH, CARROTS, VERY THINLY SLICED,
A LITTLE BIT OF PARSLEY.
AND THIS IS, UH, SOME BIBB LETTUCE
OR BOSTON LETTUCE.
I'M JUST GONNA CUT THE BOTTOM.
AND THE THING ABOUT THIS LETTUCE IS THAT IT'S BUTTERY SOFT.
IT'S REALLY NICE.
IT HAS A LITTLE CRUNCH SORT OF, YOU KNOW, AT THE CENTER.
IT ACTUALLY MAKES SORT OF A NICE PLACE
TO PUT ALL OF YOUR INGREDIENTS,
AND THEN YOU JUST WRAP IT UP AND--AND GIVE IT A BITE.
ALL RIGHT, SO BASICALLY, WE'RE JUST GONNA
TAKE A LITTLE BIT OF TROUT,
SOME CARROTS,
A LITTLE BIT OF PARSLEY,
AND THEN OUR MEYER LEMON DRESSING, JUST LIKE THAT.
THIS IS A REALLY TERRIFIC EXAMPLE
OF USING A SOUTHERN INGREDIENT
LIKE THIS NORTH CAROLINA FARM-RAISED TROUT,
SMOKING IT,
LIKE THEY WOULD IN THE SOUTH,
BUT THEN SERVING IT IN THIS ASIAN WAY.
IT'S SO INCREDIBLY LIGHT.
THE SMOKINESS OF THE TROUT
IS REALLY THE BIGGEST FLAVOR HERE.
AND THE MEYER LEMON VINAIGRETTE GIVES IT A REALLY NICE
CITRUS TONE, WHICH JUST MAKES IT REALLY NICE AND SPECIAL.
THAT'S THE THING ABOUT THIS-- IT'S JUST
THIS REALLY LIGHT LETTUCE WRAP, AND IT'S GOOD FOR YOU.
I GOT A BUNCH OF PEOPLE COMING OVER, SO HOPEFULLY,
THEY'RE GONNA LIKE WHAT THE NEW SOUTH IS SAYING TODAY.
HAVE A GOOD DAY, EVERYBODY.