i'm going to take a little bit of paprika at the end. fresh dill. olive oil. just keep it moist.cover it up again. five to seven minutes later, look at this. this isperfection. i love it. it's easy, easy to do. awesome. i am obsessed with learning, knowledge, the vibe, the buzz. everything about being in a restaurant kitchen. it's a place of real comfort for me. i've made some of the best friends of my life in the kitchen, because, you know, you're in there in the trenches and you are fighting it out. the thing i love most about it is really getting in that zone and

and the lucky spice is [gasps] paprika. [imitates cheering crowd] thank you, thank you, thank you.n the world. and it's a veritable "you win" for dinner here, so swedish meatballs. eh-hoing-a-hoing-a olga. whoo, there we are, two, three-- ah, vino. a little vino would be keen-o. [whining] i want some wine. now--oh. what meal would be complete without a little dead meat? yes, america's favorite food, dead animal flesh, yeah. hup! all the burners are occupied at this time. i guess we're just gonna have to improvise here, yeah. hi, babe. hi. what are you doing? oh, we're just welding up a little dinner, that's all. mm. mwah! it's you! hi. hi. how are you? mm. it's good to see you. you too. mm-hm. i'm just gonna graze here for a while, okay? god, you're a slob. yeah, but i'm a fabulous cook. yeah? mm-hm. and what are we having? mm, well, it's either swiss steak, meat loaf, i don't know. definitely charred flesh of some sort. why don't we name it after we eat, huh? good idea. [flame whooshes] mr. chef... yes? your vegetables are on fire. oh, hey, that-- hey, it's okay, it's all right. i

there is no right or wrong when you are trying to cover this with rob this is made with brown sugar paprikal those good spices ... what we are going to do is take this piece of meat we're gonna put it on to this smoker and cook the meat for about 22 hours you need to rub all thing both sides you put the fat side up so the fat renders into the meat for those 22 hours you wanna keep a low you don't flip it the keywords are low and slow ... get it started before you go to bed and you'll have dinner in the next day ... this is a carolina sauce at our restaurant in downtown lagrange we do four different barbecue sophists we do a texas by sea, a memphis sweet and a carolina mustard that has 17 different spices is absolutely wonderful it knocks your socks off and then we do a traditional carolina vinegar it's a watery sauce used in the carolinas we have put that up a notch and added spice to that ... that carolina barbecue sauce just gives the meet a little bit of tang ... this has cider vinegar and tomato paste and we roasted onions in there that's part of the sauce and the relish that we make ot

. >> now we're going to do one tablespoon of paprika. >> paprika. i like the sound of that.have something of a natural ability to cook. >> did you ever see her work at the white house? really stellar. this is the fun part. you're going to rub the chicken with the rub. >> okay. so that's the chicken. >> there's the chicken. now, just take some of that rub like that, and rub it. you're massaging the chicken. >> now i feel a little dirty when you say it like that. ♪ >> is that enough? so i put my hand right back in there? >> put it in and keep going. >> do you feel like that guy got enough? >> i'm sure he's very happy. he's having a cigarette right now. >> i come from a good background. i barely know those chickens. >> wow. i bet they miss you so much at the white house. >> a comical coach, al took the lead at the grill. >> we'll go back in, flip it over, eight minutes. >> but after some simple training, i basted. >> it's like painting. painting while almost setting yourself on fire. >> added charcoal. >> oh, this is kind of a messy situation. >> grilled corn. >> this is really

we'll have a little brown sugar for sweetness, paprika, chipotle pepper, cumin, all spice, a little more a teaspoon of black pepper. the great thing about the sugar, a great caramelization. >> when it starts to heat it caramelizes. is there any reason you need to rub it in? >> i'm going to poat it in. the rubbing is a misnomer because then you can damage the heat. >> we want to treat these with love? >> gentle care. put a little bit on here and take it to the oven. i'll show you my nifty trick. >> i'm looking forward to hearing this. i've never heard of grilling indoors. >> this is really great. the key to grilling is sort of that hot air rotating around the ribs so if you will pick this up i will open the oven and so what we're going to do is turn our oven into an outdoor grill. actually -- >> is this far enough away from the heat? >> i am going to put the ribs right on the oven shelf. i'm going to pretend this is a grill rack and i put a cookie sheet underneath and that's my drip pan so you don't make a mess. if i was to leave it in the baking sheet what would that have done to the mea

paprika. >> this is the marinade. >> going to let it sit overnight.en pieces. our breasts and thighs are here. >> you leave the skin on. >> you can do it either way. if you ear health conscious, you can take it off. i leave it on. >> add salt? >> we're all set. >> this sits overnight. the next day, we're going to pat it dry just to take off some of the butter milk. we're going to put it here. >> okay. >> this we're going to grill. you can grill it outside, indoors. if you do it on your home stove, you might want to finish it in the oven depending on how good your grill is. >> how long are you grilling about? >> probably about 15 minutes or so. depending on how big the pieces are. the breasts like this will take a little longer. 15 to 18 minutes, everything should be set and you can finish it. >> you get the feel of fried chicken, almost. >> get the taste. >> tastes just delicious. going to add it to the platter. >> light garnish. >> i add a nice little spritz to it. it's all set. we're going to bring it around. >> goes to the next item which is pharao

we put some paprika like original recipe and people of america -- history in a plate! >> i love it.r one person? >> or two, or three. massachusetts, clams, oysters were everywhere. clam bake with the seaweed. look what you can do. put the seawood in the bottom. open the clams in half. put on the oven or in the stove. the bowl is going to steam. the clams are ready. you get the beautiful melted butter and you put it on top. this is a classic american dish! >> why wife loves these. >> how do you know the clams are done? >> you can say to things, tom, are you good or are you not good? are you healthy? if the clam doesn't answer back to you, the clam is healthy. >> are you ready or not? >> so you have party at home and you don't have lot of time or lot of money. everyone has ice. how you turn this on? we're on talk show. here. here! here we have ice. if you don't have that -- >> you just shave the ice -- >> you put a bottle left over, it is frozen, you get the grater. easy. what do you do? sunflowers. this is with maple syrup, the most elegant dish i know of, ice, song flowers -- this i