Pro chef Frank Proto and home cook Beth are swapping recipes and hitting the kitchen to make some BBQ chicken.
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00:00 I'll give it a shot.
00:01 Oh, that's really good.
00:03 That doesn't taste like beer.
00:04 Hi, I'm Frank. I'm a professional chef,
00:10 and these are my two hundred and three
00:12 dollar barbecue chicken ingredients.
00:13 Hi, I'm Beth and I'm a home cook,
00:18 and these are my seventeen dollar
00:20 barbecue chicken ingredients.
00:22 Every single time.
00:26 Oh, here we go.
00:29 I can make something out of this.
00:30 Oh, Frank, what did you do?
00:34 So I was planning on making a hickory
00:40 smoked barbecue chicken with a fresh
00:42 corn spoon bread.
00:43 I had an organic heritage chicken that
00:45 was going to break down into 12 parts.
00:46 That's going to be the hardest part, I
00:48 think.
00:48 And dry brine with salt, paprika
00:50 and hickory powder.
00:51 I was going to smoke my aromatic
00:52 vegetables on a stovetop smoker, add
00:55 that to some chicken stock, some dark
00:56 beer.
00:57 Fourteen percent.
00:58 My husband would like this beer to
01:00 make my imperial stout barbecue
01:01 sauce. My spoon bread was going to be
01:03 rich and delicious, made with fresh
01:05 corn and masa harina.
01:06 He's going to have me make tortillas.
01:09 I'm going to smack him when I see him.
01:11 My chicken was going to be a smoky,
01:13 caramelized and glazed masterpiece,
01:15 just like a sculpture, you know,
01:17 chicken, though.
01:17 With Beth's recipe, I have simpler
01:19 ingredients you might find in your
01:21 pantry or your grocery store.
01:22 They might be on the simple side, but
01:23 with a little skill, a little
01:24 technique, I can make these delicious.
01:26 If I had to guess, this tray would
01:27 cost about fourteen dollars.
01:29 Seventeen, come on, right?
01:32 If I had to guess, this tray
01:34 probably cost about three hundred and
01:36 twelve dollars.
01:38 I overestimated only two hundred
01:40 and two dollars.
01:41 Chef Frank's recipe book, I'm
01:45 scared.
01:46 Hickory smoked barbecue chicken
01:49 with fresh corn spoon
01:51 bread. I've never heard of spoon
01:53 bread. A few directions here.
01:55 Butcher the chicken into twelve
01:57 pieces. Of course.
01:58 Thank you, Frank.
01:59 How am I going to get twelve out of
02:00 this?
02:00 I like to start with cold meat when
02:02 I'm butchering so it doesn't get all
02:04 warm and squishy.
02:05 I use a scissor
02:07 because it's easier
02:09 than a knife for me.
02:10 I actually would consider the
02:12 backbone one of the pieces.
02:14 I love to eat the backbone.
02:16 We'll have this little end piece as
02:17 one of the pieces Frank was talking
02:19 about. I'm not sure.
02:20 This is the leg.
02:21 I know that you cut it at the joint
02:23 right through.
02:25 Now I've got wings.
02:27 This is just flimsy,
02:29 so I know this is the thigh.
02:31 OK, so we're definitely going to do
02:32 the breasts in half.
02:35 I don't know how to get twelve out of
02:36 this. So we've got two legs,
02:39 four breasts, two
02:41 thighs.
02:42 Do you want me to cut these little
02:43 tiny wings in half?
02:45 The wings are going to be cut into
02:46 two pieces, flats and drums.
02:48 That's the only way to get twelve.
02:49 One, two, three, four, five, six,
02:51 seven, eight, nine, ten, eleven,
02:53 twelve. There you go, Frank.
02:54 And this is for stock.
02:56 I can only imagine Beth was going to
02:57 make a simple grilled chicken with
02:59 some barbecue sauce and a macaroni
03:01 salad. But I think I'm going to have
03:02 a little fun with it and make some
03:03 chicken skewers with Alabama white
03:05 barbecue sauce and a toasted pasta
03:07 salad. Here I have Beth's chicken
03:09 thighs. I'm going to take the skin
03:10 off. I'm going to take the bones out.
03:12 I'm going to crisp up the skin.
03:13 I'm going to use the bones and make a
03:14 stock and then the meat's going to go
03:15 on my skewers.
03:16 Boning out thighs is really easy.
03:18 Pop that skin off.
03:19 I take my skin and
03:22 I'm going to lay it out on a piece of
03:23 parchment paper because I'm going to
03:25 crisp those skins up.
03:26 And what I'm going to do is I'm going
03:27 to pull the meat apart with my
03:28 fingers like this.
03:29 Rest the back of my knife on the
03:31 bone. Basically just follow the
03:33 bone on both sides.
03:35 Get under the bone
03:37 so my fingers touch.
03:38 Take that out. If you have little
03:41 pieces of chicken, they stay.
03:43 And then bone in
03:46 there and then we can dice
03:48 this up for our skewers.
03:50 So instead of just cooking my pasta
03:52 in plain water, I'm going to
03:54 add some chicken flavor to it with
03:56 this kind of stock.
03:57 That's what I like about boning out
03:59 and butchering my own meat.
04:00 I get lots of different things out
04:02 of that one product.
04:03 So I'm making a stock and it's kind
04:05 of a loose interpretation of a
04:06 stock, just basically bones in water.
04:08 And this is going to give some
04:09 chicken flavor to our pasta.
04:11 And it's super easy.
04:12 Into a pot, chicken
04:14 bones in.
04:14 We're going to bring this to a boil
04:16 and then lower it to a simmer and
04:18 let it cook for about 30 minutes.
04:20 So I got this going.
04:21 Now I can work on my crispy chicken
04:23 skin.
04:23 Let's make the brine.
04:24 Let me just make sure I have all
04:26 the ingredients that Frank wanted.
04:28 Kosher salt.
04:30 Lots of salt for my Frank.
04:31 Brown sugar, pepper,
04:33 hickory smoke powder.
04:35 This is wild.
04:36 It actually smells like smoke.
04:38 I use smoked paprika.
04:39 It's just a slightly different
04:41 flavor. We're not going to use the
04:42 backbone because that would make 13
04:44 pieces. Frank specifically said
04:46 12.
04:47 I have my chicken skins ready to go.
04:49 I've preheated my oven to 350
04:51 degrees, but I got to put some flavor
04:52 on these. Neutral oil.
04:54 The extra oil is going to help it
04:55 brown a little more evenly and crisp
04:57 more evenly.
04:58 Rub it down a little.
04:59 Season.
05:00 Salt and pepper.
05:02 Right. I want it to be crispy and
05:04 just a little bit of bite from that
05:05 pepper.
05:06 They're seasoned up.
05:06 I'm going to throw them in the oven
05:07 at 350 degrees for about 25
05:09 to 30 minutes.
05:11 This is going to add a really nice
05:12 crunchy texture to our final dish.
05:14 That's what we want.
05:16 Nice, crispy chicken skin.
05:17 I think we're using the dry
05:19 brine to add more flavor.
05:21 And I really can't wait to
05:23 see how that hickory smoke
05:25 tastes.
05:26 No other way to do this than your
05:28 hands, I think.
05:29 Set my chicken up to go in the
05:30 fridge.
05:31 It's really nice.
05:32 It's a nice smell.
05:34 Into the fridge.
05:35 So I had the idea to take the
05:37 barbecue sauce Beth gave me, add
05:39 some salt to it and make a
05:40 dehydrated barbecue salt.
05:41 I think it's going to give us some
05:42 nice smoky flavor.
05:44 It's going to give us a little bit
05:45 of sweetness and a little bit of
05:46 kick of salt.
05:47 Let's do it.
05:47 So we're going heavy on the salt
05:49 and then the barbecue sauce is
05:50 just going in there just enough to
05:52 kind of color it.
05:53 So right now, this is kind of a
05:54 wet paste.
05:55 The dehydrator is going to just
05:57 take out all the moisture and give
05:59 us a nice crumbly salt.
06:01 Let's spread it out onto my sheet
06:03 tray with some parchment.
06:04 Try and get it into a really thin
06:06 layer.
06:07 Give it a stir once in a while just
06:09 to make sure that it's dehydrating
06:11 evenly.
06:12 Goes in there for about two and a
06:13 half hours until it's nice and dry.
06:15 Then we can crumble it up.
06:16 It's been a few hours.
06:17 Let's get our barbecue salt out.
06:19 And that's the texture that I want.
06:21 It should be crumbly and easy to
06:23 sprinkle.
06:24 Slide it into the bowl.
06:25 Barbecue salt.
06:26 The next thing I'm going to make is
06:28 the Imperial Stout barbecue sauce
06:30 with a smoker that I've never used
06:32 before.
06:32 Let's see what this says.
06:35 Hickory smoked chips in the center.
06:37 Make sure your wood chips are fully
06:39 burning and smoking before you put
06:41 the veg on.
06:42 Just to get a nice smokiness into
06:44 the vegetables.
06:45 We don't want that raw wood flavor
06:47 we want some nice smoke.
06:48 Onion.
06:49 Oh look at this it's already
06:50 starting to smoke.
06:51 Garlic.
06:52 I'm going to just take the top off.
06:58 I'm going to assume that Frank wants
07:00 the onion nice and soft.
07:02 You need a good vent if you're going
07:03 to make this in the house.
07:04 It's been like six, seven minutes.
07:07 It's hard to get off.
07:10 Wow.
07:11 That's fabulous.
07:12 Now it's time to make my Alabama
07:13 white barbecue sauce.
07:14 And it's a mayonnaise based barbecue
07:16 sauce.
07:17 It adds moisture it adds acidity it
07:18 adds some flavor to our chicken.
07:20 So a mayonnaise based barbecue sauce
07:22 sounds crazy but it's not really that
07:23 crazy.
07:24 Get your mayonnaise in there.
07:25 Yellow mustard.
07:26 Some white vinegar.
07:27 We want a little acidity in there.
07:29 Garlic powder.
07:30 Some onion powder.
07:31 Lots of black pepper.
07:33 Fresh cracked.
07:34 Salt is a flavor enhancer.
07:35 Make things taste good.
07:36 Whisk it together.
07:38 All right.
07:39 And now we're going to take this and
07:40 put about three quarters of it on
07:42 my chicken.
07:43 Mix it really good.
07:45 So I'm going to go throw this in the
07:45 fridge.
07:46 Let it sit for an hour or two and
07:48 then we can skewer it up.
07:49 I have never made barbecue sauce
07:51 before.
07:51 All good sauces start with sauteed
07:54 onions and garlic.
07:55 So I'm going to assume that that's
07:57 what Frank wants me to do.
07:58 So Beth after the vegetables are
08:00 smoked you want to put them into a
08:01 pot.
08:02 Sweat them out with some oil just to
08:03 get them soft and translucent.
08:05 Eventually I'm sure we're going to
08:06 have to blend it up.
08:08 Leave my garlic whole.
08:09 So let me get the stem part of the
08:12 tomato out.
08:13 I want the onions and the garlic to
08:15 be soft.
08:16 Going to put my tomatoes in.
08:18 I'm not seasoning yet.
08:20 There's lots and lots of seasoning
08:21 for this sauce.
08:23 Right now we'll just get everything
08:25 cooked down.
08:26 And then you're going to add the
08:27 rest of your ingredients.
08:28 Let it come to a boil.
08:28 Lower to a simmer and let it cook
08:30 down.
08:31 I think I'm going to start with the
08:32 chicken stock.
08:33 About half of this I think.
08:35 All the ketchup.
08:37 I love mustard.
08:38 Apple cider vinegar.
08:42 Who's afraid of hot?
08:44 I don't know if bay leaves really
08:45 matter.
08:46 Brown sugar.
08:47 How do you use this thing?
08:49 Like that and then.
08:54 Oh gotcha.
08:55 OK.
08:55 Maybe half a bottle.
08:57 I'm just going to cook this down
08:59 slowly until it gets thick
09:01 and syrupy.
09:02 It may not taste exactly like
09:04 Frank's but it's going to taste
09:05 good.
09:06 All right it's time to skewer my
09:07 chicken.
09:08 I like to use metal skewers.
09:09 Now they're reusable.
09:10 You also get some heat transfer so
09:12 your chicken cooks faster.
09:14 I like to flatten it out a little
09:15 so that I get kind of like a nice
09:18 amount of surface area.
09:19 Now I know there's going to be a
09:20 ton of haters out there saying
09:21 this is not barbecue sauce.
09:23 Get off your high horse.
09:24 Try it out.
09:25 I guarantee you're going to love
09:26 it.
09:26 I like to kind of just flatten it
09:27 out a little.
09:28 If there's any leftover sauce
09:29 just brush it on.
09:31 Now that my chicken is skewered I
09:32 can work on my toasted pasta
09:34 salad.
09:34 Now this smells heavenly.
09:36 It's nice and thick.
09:38 Get rid of that bay leaf.
09:39 I'm going to use this immersion
09:40 blender.
09:42 This will take care of most of
09:43 the big pieces.
09:45 I'm just going to use the
09:46 immersion blender until it looks
09:47 like everything is smooth.
09:49 And it does right now.
09:50 I'm going to strain the sauce
09:52 just to make sure that
09:54 everything.
09:55 See just a few things.
09:57 Few big clumps.
09:59 Frank should sell this.
10:01 It's perfectly smooth.
10:02 There are no more clumps.
10:03 I'm going to put some salt in
10:04 here because he loves salt.
10:06 And I like a little more black
10:07 pepper I think.
10:10 That is so good.
10:11 I'm done.
10:12 Time to make the toasted pasta
10:14 salad and the first thing I need
10:15 to do is toast my pasta to give
10:17 it a little more nutty flavor.
10:18 Preheat your oven to about 350.
10:21 Pasta goes out onto your tray.
10:25 Give it a shake.
10:26 Flatten it out.
10:27 And then we just go into the oven
10:28 for about 10 to 12 minutes until
10:30 it's nice and toasty brown.
10:31 Fresh corn spoon bread.
10:33 I have never made this before.
10:35 You can't fake baking.
10:38 I've got butter and lard.
10:40 [blender whirring]
10:45 Masa harina.
10:48 I'm just looking for it to be
10:49 completely mixed up.
10:50 While my pasta is in the oven
10:52 toasting, I'm going to roast
10:53 this bell pepper.
10:54 I personally do not like raw
10:56 bell pepper in salads, so I like
10:59 to roast these.
10:59 Better depth of flavor.
11:01 And I think it just is better
11:02 all around.
11:03 Just plop it right onto the flame.
11:05 And I'm just going to let this
11:06 char on all sides.
11:08 While I'm waiting on that, I'm
11:09 going to chop my vegetables.
11:11 I have some red onion.
11:12 And then I'm going to chop my
11:13 celery.
11:14 And I think my pepper is ready.
11:16 This goes into a bowl.
11:18 Have a little bit of cling wrap.
11:19 We're going to cover this up and
11:20 let it steam.
11:21 And the steam is basically going
11:23 to separate the skin from the
11:24 pepper so it's easy to peel.
11:26 It's a little thick.
11:27 That's why I'm adding the water
11:29 now.
11:29 Baking powder, salt.
11:32 This is cornmeal, sugar,
11:35 heavy cream.
11:36 I'm going to start mixing this up
11:37 before I put my corn in.
11:40 And in goes our corn.
11:41 That's it.
11:46 So at this point, my pasta is
11:48 ready. Let's go grab that out of
11:49 the oven.
11:49 So you can see I have a nice
11:50 little toast to it.
11:51 It's not dark, dark brown, but
11:52 it's nice and toasty and roasty.
11:54 We go in with our chicken.
11:57 What I'm going to do here is
11:59 peel my pepper.
12:01 I don't mind a little bit of that
12:03 black skin in my salad.
12:04 I just like to cut it in half.
12:06 Pull out the core.
12:08 We're just going to dice it like
12:09 we did with the other vegetables.
12:11 Greasing this bowl is
12:14 going to help get all of this
12:15 mixture out easier.
12:16 Might as well use that lard.
12:18 I feel like I should be putting it
12:19 into the bowl with a spoon just as
12:21 long as it gets in.
12:22 Smells very corny.
12:24 Push it all around.
12:25 I'm going to put this in a
12:26 preheated 350 degree oven
12:29 and we'll see what comes out.
12:30 And while it's baking, we're
12:32 going to barbecue our chicken.
12:34 Our stock is at a boil.
12:35 We're going to season this up.
12:36 Fair amount of salt.
12:38 We can add our pasta in.
12:40 And I'm going to let this cook for
12:42 about eight to ten minutes.
12:43 I'm going to undercook it slightly.
12:45 The pasta is done.
12:46 How do I know it's done?
12:47 I tasted.
12:49 It's nice.
12:49 It's still got a little chew to it.
12:50 I don't want it to be cooked all
12:52 the way.
12:53 Strain it really good.
12:54 What I'm going to do with this is
12:55 I'm just going to chill it directly
12:57 on the tray.
12:58 I'm going to put a little bit of
12:59 oil on it and I'm going to spread
13:00 it out and let it cool.
13:02 This way I retain some of that
13:04 chicken flavor.
13:05 I retain some of that salt.
13:06 I'm not just going to rinse it off.
13:08 Now we can assemble the salad.
13:10 Season it up really well.
13:11 Salt, pepper,
13:12 some neutral oil, a little bit
13:16 of distilled vinegar.
13:17 You don't want to go too crazy with
13:18 this. Give it a good stir.
13:20 And that's good.
13:21 I'm going to throw this in the fridge
13:22 and let it chill.
13:23 And in the meantime, I can grill the
13:24 chicken skewers.
13:25 I have a screaming hot grill
13:27 pan.
13:28 I'm going to get this chicken on
13:31 skin side down.
13:32 I'm going to grill this chicken
13:34 most of the way before
13:36 I put the barbecue sauce
13:38 on. It is time to grill my chicken
13:40 skewers.
13:41 I have a cast iron grill pan that
13:43 goes on top of my stove.
13:44 I am going to season them again.
13:46 A little black pepper, a little more
13:48 salt. So you just take the skewer,
13:50 plop it on.
13:53 You hear that sizzle?
13:55 That means my grill pan is
13:57 hot.
13:58 It's going to stick just a little.
13:59 Let it cook.
14:00 It'll free itself up.
14:02 And when it does, we can turn it.
14:04 See how it came up nice and easy?
14:06 You always know when you can turn
14:08 because it will release.
14:10 I think I can get a few more pieces
14:12 on now.
14:13 My little bitty wing pieces
14:16 looking great, right?
14:17 Nice grill marks.
14:18 I think I'm going to start saucing
14:20 them.
14:22 Get a little saucing.
14:23 This smells heavenly.
14:27 I'm going to give a little bit of a
14:28 brushing of the barbecue
14:30 sauce just to kind of get it nice
14:31 glazed on there.
14:33 Dab it all over.
14:34 Let's get that flavor on that
14:35 chicken.
14:36 Ooh, look at that.
14:38 Getting nice and caramelized.
14:40 These are looking good.
14:41 I'm going to put them aside on the
14:42 rack, let them rest.
14:43 I'm going to get the thermometer.
14:45 This is done.
14:46 I'm looking for 165
14:49 to make sure I don't serve chef some
14:51 raw chicken. Now that my chicken's
14:53 all done, I'm going to go get my
14:54 fresh corn spoon bread and we'll
14:56 plate it all up.
14:57 We finally have everything ready to
15:01 go and we can plate.
15:02 Whenever I do cold salads, I like to
15:04 re-season.
15:05 Flavors get subdued by cold.
15:07 Needs more salt, needs more vinegar.
15:09 What I'm going to do is I'm going to
15:10 make like a line down the center
15:12 of my plate so that my skewer
15:14 will have somewhere to sit and make
15:16 an X.
15:17 This fresh corn spoon bread
15:19 looks amazing.
15:21 It's like a corn pudding.
15:23 Get a leg and a breast.
15:25 A little more barbecue sauce.
15:27 Make it a little chef-y.
15:28 And I think we're good.
15:29 Some of my barbecue sauce that I'm
15:31 just going to drizzle around so that
15:32 we can dip our meat into
15:34 it if we want.
15:35 Barbecue salt.
15:36 And then I have my chicken skin that
15:38 I'm just going to do really like big,
15:40 nice chunks of chicken skin kind
15:42 of hanging around.
15:43 Here's my take on Chef
15:45 Frank's hickory smoked
15:46 barbecue chicken and fresh
15:49 corn spoon bread.
15:50 So here's my take on Beth's dish.
15:52 Alabama white barbecue sauce chicken
15:53 skewer, toasted pasta salad,
15:55 crispy chicken skin and some barbecue
15:57 salt.
15:58 It looks absolutely delicious.
16:01 I hope Frank likes it.
16:02 Hey, Beth, how's it going?
16:06 So it's been a long
16:08 time, huh?
16:09 Too long.
16:10 I know you look great, too.
16:11 You're an accomplished cook, so I
16:13 know it wasn't that hard.
16:14 I never made barbecue sauce before
16:16 and I've never heard of spoon bread.
16:19 Oh, that's really pretty.
16:21 Oh, thank you very much.
16:22 Not even this so much better.
16:24 It's not even close to what you told
16:25 me to do, but this looks great.
16:27 It's simple.
16:28 It's not complicated and it's going
16:30 to be delicious.
16:31 I know it.
16:31 It looks nice and hot and ready to go.
16:33 Yeah, I want to.
16:34 So let's try yours and then we'll try
16:36 mine. That is so good.
16:38 That's delicious.
16:39 It's tender.
16:40 I want to try the spoon bread.
16:41 It's a little sweet.
16:44 I'd much rather put the sweetness in
16:46 here than in the barbecue sauce.
16:47 But this with the barbecue
16:50 sauce, you know, just because I'm
16:52 a chef doesn't mean everything needs
16:53 to be fancy.
16:53 This this like is like soul food,
16:56 like it makes you happy.
16:57 Ordinarily, I would
16:59 oh, yeah, this up.
17:00 So you've never used a smoker before.
17:01 I've never used a smoker before.
17:03 I love when I can get Beth to do
17:04 things she's never done.
17:05 It's just so great.
17:07 There's a lot of love in this plate.
17:08 I can see it.
17:10 Well, I love you.
17:11 I really am excited to taste what
17:14 you did with my ingredients.
17:16 What do you think?
17:17 That's beautiful.
17:18 That's a beautiful plate.
17:19 The macaroni is brown.
17:21 We have a brown theme today.
17:22 I worked in the Middle Eastern
17:23 Mediterranean restaurant and we used
17:24 to toast our orzo like brown
17:27 and then you cook it and it kind of
17:29 has a nutty flavor to it.
17:30 So I did the same thing with the elbows here.
17:32 I used the mayonnaise for other stuff.
17:34 I made a Alabama white barbecue sauce.
17:37 Have you ever heard of that?
17:38 No.
17:38 What is this?
17:39 Chicken skin.
17:40 Chicken skin.
17:41 Yeah, how is that?
17:42 Oh man, that's good.
17:43 What is it like crispy chicken skin?
17:45 I'm gonna try the pasta first.
17:46 Let me try the chicken.
17:48 See if it stayed nice and moist.
17:50 Baking that macaroni really changes the flavor.
17:52 It does.
17:53 I don't know if you can taste
17:57 the barbecue salt on that.
17:59 The mayonnaise is okay though?
18:01 Mayonnaise is great.
18:02 Barbecue party with Beth and Frank.
18:06 [laughs]