WEBVTT 00:03.940 --> 00:05.940 today on the grill . Sergeant we're 00:05.940 --> 00:09.170 gonna be doing soul food baby . Welcome 00:09.180 --> 00:11.590 to the grill sergeant . I am class 00:11.590 --> 00:15.550 bread from the army's 00:15.550 --> 00:17.717 quartermaster center in school in fort 00:17.717 --> 00:21.460 lee Virginia featuring music by the 00:21.460 --> 00:24.020 taste buds . Can't get more better now 00:24.020 --> 00:26.560 serving up the best meals . Military 00:26.560 --> 00:30.030 style . Come on the grill sergeants . 00:30.040 --> 00:32.280 Oh chase mother tell you know I love 00:32.280 --> 00:34.447 when you do that little creation doing 00:34.447 --> 00:36.502 in there both . I love them . So you 00:36.502 --> 00:38.613 don't think I knew that word creation 00:38.613 --> 00:42.430 though you know . Yes sir . Do you get 00:43.340 --> 00:45.451 then we're gonna have got flavors . I 00:45.451 --> 00:49.360 got flavor that does that . They are 00:51.840 --> 00:53.840 welcome to the grill start . Listen 00:53.840 --> 00:56.210 today's menu soul food revisit we're 00:56.210 --> 00:58.377 gonna be doing some great stuff . Some 00:58.377 --> 01:00.432 macaroni and cheese martina , warren 01:00.432 --> 01:04.050 style wow . The assistant comes 01:04.050 --> 01:06.900 alive today with her own recipe . I 01:06.900 --> 01:08.956 know you can't wait . I can't wait . 01:08.956 --> 01:10.678 Then we're gonna be doing some 01:10.678 --> 01:13.730 beautiful smothered pork chops . Mm And 01:13.730 --> 01:15.897 like you said you will work for food . 01:15.897 --> 01:18.174 Can I get some real work out you today ? 01:18.174 --> 01:20.174 Well I say , yeah you will play for 01:20.174 --> 01:21.897 food . Okay that's beautiful . 01:21.897 --> 01:21.160 Beautiful , Beautiful , beautiful , 01:21.160 --> 01:23.280 beautiful . Now some smothered pork 01:23.280 --> 01:26.860 chops . Macaroni and cheese and some 01:26.860 --> 01:30.460 red beans and rice . What I need you to 01:30.460 --> 01:33.150 do . I'm a season up some pork chops . 01:33.540 --> 01:35.262 What I'm saying that's not too 01:35.262 --> 01:37.373 important . I'm gonna be over there . 01:37.373 --> 01:39.540 Important right now as you look in the 01:39.540 --> 01:41.762 camera , important as you with the rest 01:41.762 --> 01:43.873 of the look and make America better . 01:43.873 --> 01:45.929 There you go . Right in the camera . 01:45.929 --> 01:48.040 That's you go ahead , get your bowl , 01:48.040 --> 01:50.096 come back over here and I'll let you 01:50.096 --> 01:52.262 talk them through your recipe . You're 01:52.262 --> 01:52.020 gonna make them feel all great and 01:52.020 --> 01:54.131 wonderful . Bright . Because I tasted 01:54.131 --> 01:56.187 this macaroni and cheese while she's 01:56.187 --> 01:58.353 mixing up . I'm just make sure my pork 01:58.353 --> 02:00.520 chops are all wonderful . See , I know 02:00.520 --> 02:02.631 y'all can see from different angles . 02:03.240 --> 02:05.518 I'm gonna put these pork chops in here . 02:06.640 --> 02:08.584 You go ahead and doing what you're 02:08.584 --> 02:10.696 doing . I'm gonna get a little salt , 02:12.140 --> 02:15.860 it's a little pepper . They're gone . 02:18.140 --> 02:20.270 We call these basic seasonings to hui 02:20.270 --> 02:23.000 and wild the hui and wild . Everything 02:23.000 --> 02:25.167 that brings everything from being good 02:25.167 --> 02:27.222 to being wonderful . All right now . 02:27.222 --> 02:29.389 All right , there we go . Right here . 02:29.640 --> 02:32.460 Mm . That's another one martina . How 02:32.460 --> 02:34.682 you doing over there ? I'm doing fine . 02:34.682 --> 02:37.070 I'm sure she's on the shores of 02:37.070 --> 02:39.181 Normandy and I'm sitting over here in 02:39.181 --> 02:41.237 Iraq . You know , it's two different 02:41.237 --> 02:43.348 wars . I understand . All right , but 02:43.348 --> 02:43.290 that's how far apart we are today . So , 02:43.290 --> 02:45.290 I'm gonna come back and join this . 02:45.290 --> 02:47.457 This conflict . What we got going on . 02:47.457 --> 02:49.568 What we're doing ? My sour cream sour 02:49.568 --> 02:52.590 cream sour cream sour you said you was 02:52.590 --> 02:54.970 making macaroni and I'm making we're 02:54.970 --> 02:56.970 not doing tacos . You got some taco 02:56.970 --> 02:59.248 meat around here somewhere . I got you . 02:59.248 --> 03:01.248 See what I'm saying . Go ahead . Go 03:01.248 --> 03:03.470 ahead . I'm not gonna mess with you too 03:03.470 --> 03:05.692 bad . That's my buttermilk . Well , I'm 03:05.692 --> 03:07.692 sorry with a sad , but you have the 03:07.692 --> 03:09.692 right to remain silent . You know . 03:09.692 --> 03:11.803 Weight Watchers is coming for you . I 03:11.803 --> 03:13.526 can hear the sound herb in the 03:13.526 --> 03:15.248 background right now . You got 03:15.248 --> 03:17.910 buttermilk sour cream . Yes , ricotta 03:17.910 --> 03:20.220 cheese . Yes , I do . All right . 03:20.220 --> 03:22.109 There's nothing skinny about this 03:22.109 --> 03:24.331 recipe . I just but if you want the old 03:24.331 --> 03:26.553 recipe and all of its ingredients , you 03:26.553 --> 03:29.260 need to go to pentagon my milk channel 03:29.640 --> 03:33.040 dot mil mike , India lima 03:33.050 --> 03:36.730 M I L pentagon channel dot mil . You're 03:36.730 --> 03:38.800 gonna see her picture on and see my 03:38.800 --> 03:41.780 butter butter . All right now I'm gonna 03:41.780 --> 03:43.724 go I'm gonna quit messing with you 03:43.724 --> 03:45.891 because you're just putting some great 03:45.891 --> 03:48.002 stuff in there . I'm gonna quickly go 03:48.002 --> 03:50.224 ahead and get these pork chops the rest 03:50.224 --> 03:53.230 of the season . Are you good ? You have 03:53.230 --> 03:55.470 your cheeses while you have . What kind 03:55.470 --> 03:58.260 of cheese is that ? She says smoked 03:58.260 --> 04:00.204 Gouda baby smoked Gouda Gouda more 04:00.204 --> 04:02.093 better . More better . More Gouda 04:02.093 --> 04:04.260 mobutu . More better . You know what ? 04:04.260 --> 04:06.482 That is so good . So you know what's up 04:06.482 --> 04:08.530 that that that right . Give me 04:08.540 --> 04:10.610 something that is as good as the 04:10.610 --> 04:13.630 macaroni she cooking . Come on now . 04:13.640 --> 04:17.450 What you say . No . Mhm . 04:19.040 --> 04:22.210 Uh huh . Come on . Next lodge mexican 04:22.210 --> 04:24.321 bland . Let me put these pork chops . 04:27.640 --> 04:29.751 So let those clocks I'm sitting a box 04:29.751 --> 04:32.490 for about five minutes or so do what 04:32.490 --> 04:35.760 they do and everything else ready ? I 04:35.770 --> 04:39.370 feel good . Uh huh . Like I knew I 04:39.380 --> 04:41.040 would know . Yeah , 04:44.340 --> 04:46.396 I am so good . I could have directed 04:46.396 --> 04:48.396 acquired that . You see that time . 04:48.396 --> 04:50.284 That timing . Well you are good . 05:01.140 --> 05:04.350 Mhm Oh yeah , come on . 05:05.240 --> 05:08.700 Oh yeah , yeah , yeah . Oh yeah we were 05:08.700 --> 05:10.644 back , we are back . We are back . 05:10.644 --> 05:14.400 We'll have time . Uh Yeah , yeah yeah 05:14.410 --> 05:17.460 yeah yeah yeah yeah yeah yeah yeah yeah 05:17.470 --> 05:19.800 yeah , that's beautiful . Right there . 05:19.800 --> 05:21.800 Hey we are back . We're about to do 05:21.800 --> 05:24.560 this onion . Right here , martina is 05:24.560 --> 05:26.727 over there stirring up the last little 05:26.727 --> 05:28.893 bit . She's gonna mix the macaroni and 05:28.893 --> 05:31.060 stuff together . She's gonna put it in 05:31.060 --> 05:33.282 the pan and she's already sprayed up in 05:33.282 --> 05:32.190 my right . You already sprayed 05:32.190 --> 05:34.357 everything . A little nonstick spray . 05:34.357 --> 05:36.412 Right , Alright , that's beautiful . 05:36.412 --> 05:38.468 I'm gonna go ahead and cut the first 05:38.468 --> 05:42.350 part . Here , go ahead , pour this over 05:42.350 --> 05:44.128 the noodle . Well there we go . 05:48.040 --> 05:49.040 Yeah . 05:56.140 --> 05:58.196 All right , we got that . All done . 05:58.940 --> 06:01.890 Put that back over here and the rest of 06:01.890 --> 06:03.550 it in one unit . 06:07.040 --> 06:10.830 All right , I'm gonna bring this back 06:10.830 --> 06:11.560 over here . 06:15.040 --> 06:17.262 I'm just gonna put a little oil here in 06:17.262 --> 06:21.260 the pain , kept me a little milk . 06:22.640 --> 06:25.030 All right , now we have the onions , 06:25.040 --> 06:27.207 white , red and a little celery . It's 06:27.207 --> 06:29.373 a real simple recipe . You so I got my 06:29.373 --> 06:31.596 you win Wild waiting . That's my salt , 06:31.596 --> 06:33.818 my garlic and my black and red pepper . 06:33.818 --> 06:36.040 Everything that's going to just make it 06:36.040 --> 06:38.373 wonderful . Want to respect the flavors . 06:38.373 --> 06:40.540 You want to enhance the natural flavor 06:40.540 --> 06:42.651 of the food . Sometimes we try to try 06:42.651 --> 06:44.929 to do just a little bit too much to it . 06:44.929 --> 06:46.873 It's just gonna be good as it is . 06:46.873 --> 06:48.984 We're gonna turn this on and let that 06:48.984 --> 06:50.207 get nice and hot . Mm 06:52.640 --> 06:54.862 This is not a castanet . But you know , 06:54.862 --> 06:55.862 I can 06:59.240 --> 07:01.480 mhm I am so good . I could have 07:01.480 --> 07:03.647 directed acquiring that . You see that 07:03.647 --> 07:05.536 time and you've got time . Well , 07:05.536 --> 07:08.860 you're good . I pray you are good . Oh , 07:10.040 --> 07:11.596 are you ready ? I'm ready . 07:18.740 --> 07:22.160 Mm . Oh , that's number two . Oh 07:22.540 --> 07:23.540 Oh my goodness , 07:27.340 --> 07:28.340 mm hmm . 07:31.260 --> 07:35.060 In the olive all hmm 07:37.140 --> 07:39.362 I'm gonna go ahead and let that brown , 07:39.440 --> 07:41.662 I'm gonna go ahead and let that brown , 07:41.662 --> 07:41.600 let it do what it do you know what I'm 07:41.600 --> 07:43.822 saying ? Let it do what it do now while 07:43.822 --> 07:45.656 it's doing that . There's always 07:45.656 --> 07:47.711 something else you could be doing in 07:47.711 --> 07:49.933 the kitchen , always something else you 07:49.933 --> 07:52.050 could be doing in the kitchen now . 07:52.840 --> 07:55.062 Okay . It's very important when you are 07:55.062 --> 07:57.118 cutting vegetables , you're gonna be 07:57.118 --> 07:59.340 cutting simultaneous vegetables and all 07:59.340 --> 07:58.960 that stuff . You have a little little 07:59.840 --> 08:01.896 little compartment to put all your , 08:01.896 --> 08:04.062 your scraps and stuff . All the little 08:04.062 --> 08:06.229 little onion peels and all the rest of 08:06.229 --> 08:08.229 that stuff so you can move and flow 08:08.229 --> 08:10.229 inside the kitchen . Now , what I'm 08:10.229 --> 08:12.007 gonna do here , give this to MS 08:12.007 --> 08:14.118 Martinez , she would go ahead and get 08:14.118 --> 08:16.340 that , taking care of me . I'm going to 08:16.340 --> 08:15.550 get rid of this cutting board here . 08:21.740 --> 08:24.390 Oh , here , yes , indeed . Fresh 08:24.390 --> 08:26.940 cutting board . You know why ? You know 08:26.940 --> 08:29.400 why you should know why I got a new 08:29.400 --> 08:31.567 cutting board because I'm about to cut 08:31.567 --> 08:33.678 something completely different and we 08:33.678 --> 08:36.210 do not want to cross contaminated . 08:36.220 --> 08:38.164 That's like , you know , trying to 08:38.164 --> 08:40.331 place the , the notes in two different 08:40.331 --> 08:42.387 chords at two different times and it 08:42.387 --> 08:44.609 just sounds like real ugly , you know ? 08:44.609 --> 08:47.770 Yeah , Hey , don't you ever do that 08:47.770 --> 08:49.881 again ? You know , you're supposed to 08:49.881 --> 08:52.048 be beautiful all the time . But yeah , 08:52.048 --> 08:53.992 you get the picture . That's a bad 08:53.992 --> 08:56.103 music is what happens when you create 08:56.103 --> 08:58.159 that cross contamination environment 08:58.159 --> 09:01.000 where you have something else and going 09:01.000 --> 09:03.390 on , I'm about to do some sausage for 09:03.390 --> 09:05.390 the red beans . Now everything else 09:05.390 --> 09:07.612 here , I want you to get a shot of this 09:07.612 --> 09:09.723 and look at look right here , all the 09:09.723 --> 09:09.690 good stuff that's gonna go inside these 09:09.690 --> 09:13.160 beans . We got a little red onion . The 09:13.160 --> 09:15.820 pork chops are lonely . Give him a 09:15.820 --> 09:17.931 little masquerade time . Can we get a 09:17.931 --> 09:20.098 little masquerade for them ? Give them 09:20.098 --> 09:22.153 a little masquerade real salt , real 09:22.153 --> 09:25.250 salt . They need some time to do what 09:25.250 --> 09:27.083 they do and they like music when 09:27.083 --> 09:29.361 they're cooking . I got some red onion . 09:29.361 --> 09:31.417 I got some white onion , some yellow 09:31.417 --> 09:33.639 onion . Yes , I'm using all the onion . 09:33.639 --> 09:35.861 I can find a date . I got some celery . 09:35.861 --> 09:35.710 I got some red pepper , some yellow 09:35.710 --> 09:37.821 pepper and some green pepper . I like 09:37.821 --> 09:39.877 color . I like it brighter . Like it 09:39.877 --> 09:42.710 alive and you should too . Now come 09:42.710 --> 09:46.360 over here and I'm gonna turn this over . 09:47.040 --> 09:49.610 Oh my goodness , this is absolutely 09:49.610 --> 09:53.600 beautiful . There we 09:53.600 --> 09:57.540 go . Make sure this 09:57.540 --> 09:59.460 is turned up . Mhm 10:01.240 --> 10:04.840 mm Now what I'm gonna do . Get over 10:04.840 --> 10:05.260 here . 10:09.440 --> 10:11.662 I want to make sure you utilize all the 10:11.662 --> 10:14.160 time that you have . You got my life ? 10:15.040 --> 10:17.262 All right . MS Martinez gonna give me a 10:17.262 --> 10:19.484 knife but while she's doing that I want 10:19.484 --> 10:21.762 you to see what I'm putting here today . 10:21.762 --> 10:23.762 This is some italian sausage little 10:23.762 --> 10:26.350 sweetness to it . Now I also have him . 10:27.040 --> 10:29.840 Mhm . Someone doing sausage . That's 10:29.840 --> 10:31.896 what I'm talking about . Beautiful . 10:32.640 --> 10:34.751 Yeah . And I'm gonna put a little bit 10:34.751 --> 10:38.140 more . You live it more big 10:38.140 --> 10:41.910 pot . Need a lot of sausage boy do 10:41.910 --> 10:44.132 right here move this and cut up my undo 10:44.132 --> 10:46.077 it first . Real simple . Just come 10:46.077 --> 10:48.640 straight down . Yeah . 10:55.740 --> 10:58.750 Mhm . Oh 11:02.540 --> 11:05.790 all right . You know my pork chops . 11:05.790 --> 11:07.846 Really appreciate that music you got 11:07.846 --> 11:11.400 going there ? I'm gonna go ahead , cut 11:11.400 --> 11:12.400 this up . 11:17.340 --> 11:19.960 Okay , real simple . 11:24.440 --> 11:28.060 All right , that's all it takes . 11:31.440 --> 11:34.690 Yeah . Now I don't I don't want you to 11:34.690 --> 11:36.910 miss one beat of what we're gonna do 11:36.910 --> 11:39.132 with this meat so I'm gonna put it back 11:39.132 --> 11:41.490 in the box and when you come back we're 11:41.490 --> 11:43.601 gonna put the rest of this together . 11:43.601 --> 11:45.823 I'm gonna keep cooking pork chops while 11:45.823 --> 11:45.360 you're gonna see what everybody else 11:45.360 --> 11:47.582 has to say . We'll see you on the grill 11:47.582 --> 11:48.971 sergeant . Come on now . 11:52.240 --> 11:55.960 Yeah well we had one go AWOL it must've 11:55.960 --> 11:58.016 thought it was airborne or something 11:58.016 --> 11:59.793 jumping out the pot and stuff . 12:11.140 --> 12:14.780 Mhm . Oh yeah . Oh 12:14.780 --> 12:17.390 yeah yeah yeah baby . That's what I'm 12:17.390 --> 12:20.530 talking about right there . That's what 12:20.530 --> 12:22.808 I'm talking about right there . Listen , 12:22.808 --> 12:24.919 welcome back , Welcome back . Welcome 12:24.919 --> 12:27.141 back to the grill side . Listen , we're 12:27.141 --> 12:29.308 moving quick . We gotta get some stuff 12:29.308 --> 12:28.650 done here martina , don't you go ahead 12:28.650 --> 12:30.928 and put your macaroni noodles in there ? 12:30.928 --> 12:32.761 You go ahead and get that done . 12:35.240 --> 12:37.620 All right , 350 degrees . You said 12:37.620 --> 12:40.260 about 45 minutes , 45 minutes to make 12:40.260 --> 12:42.260 you wanna make sure all that cheese 12:42.260 --> 12:44.482 melted everything incorporated . Okay , 12:44.482 --> 12:46.649 okay , I'm your recipe . I ain't gonna 12:46.649 --> 12:48.816 argue with the woman is a recipe , but 12:48.816 --> 12:50.816 while we're working on this , I got 12:50.816 --> 12:52.982 these pork chops here . I just kind of 12:52.982 --> 12:55.316 kind of steered and put them in the oil , 12:55.316 --> 12:57.482 got them going , they're not , they're 12:57.482 --> 12:59.482 not done . They're not done . Ain't 12:59.482 --> 13:01.649 ready to eat . They're not done by any 13:01.649 --> 13:03.593 stretch of the imagination . We're 13:03.593 --> 13:05.050 gonna take the salary . 13:09.640 --> 13:11.307 I'm gonna take all this onion 13:14.940 --> 13:18.350 no . Mm hmm . 13:28.140 --> 13:30.340 Yeah , I'm gonna make a bed with the 13:30.340 --> 13:31.451 onions right here . 13:34.740 --> 13:36.907 Everything is going to cook together . 13:37.640 --> 13:38.751 Take the pork chops 13:41.840 --> 13:45.590 earlier . Set them down in 13:45.590 --> 13:46.590 there . 13:48.940 --> 13:50.550 Oh yeah , 14:01.040 --> 14:03.318 but just a little bit of water in here . 14:08.040 --> 14:10.207 The pork chops are going to create and 14:10.207 --> 14:12.262 the onions are going to create their 14:12.262 --> 14:14.429 own . You know that nice clear thing . 14:14.429 --> 14:16.707 You put right on the rice , you got to , 14:16.707 --> 14:19.030 you know what I'm saying ? Yeah , 14:19.040 --> 14:21.262 sometimes you just said it was too poor 14:21.262 --> 14:23.484 to afford the flower . You understand , 14:23.484 --> 14:25.730 But but whatever the situation , it was 14:25.730 --> 14:28.140 still good and I absolutely enjoyed it . 14:28.140 --> 14:30.307 You understand I'm not you know I have 14:30.307 --> 14:32.960 you know what I tell you . Uh huh did 14:32.960 --> 14:35.127 not know I was poor until I was in the 14:35.127 --> 14:37.960 army . You understand what I'm saying 14:39.240 --> 14:41.351 and some people don't understand what 14:41.351 --> 14:43.462 I'm talking about now , I'm gonna get 14:43.462 --> 14:45.650 this sausage going here . Mhm . 14:50.840 --> 14:54.830 Yeah , Yeah , now we didn't 14:54.830 --> 14:58.370 grow up with a whole lot but I didn't 14:58.370 --> 15:00.780 know that . I just think it was , my 15:00.780 --> 15:03.120 mama said no it was no that was it . No 15:03.120 --> 15:06.560 meant no I didn't have music that told 15:06.560 --> 15:08.671 me if I didn't have a Lamborghini and 15:08.671 --> 15:10.782 some bling bling that I wasn't rich , 15:10.782 --> 15:13.004 you know what I'm saying ? So when mama 15:13.004 --> 15:15.227 said no it was no it wasn't because she 15:15.227 --> 15:17.338 didn't have the money , it just meant 15:17.338 --> 15:19.560 no meant no . Her reason was , you know 15:19.560 --> 15:21.727 what I'm saying now when I came in the 15:21.727 --> 15:23.893 army and met all these other different 15:23.893 --> 15:25.893 types of people that had stuff like 15:26.140 --> 15:29.230 cars at 16 , I didn't know what it felt 15:29.230 --> 15:31.452 like . Not to have to drive your moment 15:31.452 --> 15:33.830 of work and keep the car , euros I had 15:33.830 --> 15:35.997 to work for the privilege of driving . 15:35.997 --> 15:38.520 Now I'm not mad by any stretch of 15:38.520 --> 15:42.320 imagination but I honestly 15:42.320 --> 15:44.487 didn't know that I didn't have a whole 15:44.487 --> 15:46.542 lot until I saw people with more and 15:46.542 --> 15:48.709 I'm kind of happy I grew up that way . 15:48.709 --> 15:50.709 I didn't grow up wanting everything 15:50.709 --> 15:52.820 everybody else had . I was just kinda 15:52.820 --> 15:54.764 happy with what I had I ate good . 15:54.764 --> 15:56.987 Always clean hard head most of the time 15:56.987 --> 15:59.220 you you know , I was that was just me . 15:59.230 --> 16:01.452 That was just me . We're gonna get this 16:01.452 --> 16:04.240 sausage going here . This red beans is 16:04.240 --> 16:06.240 not going to take a long time . All 16:06.240 --> 16:08.407 right , because we're not going to use 16:08.407 --> 16:10.573 a dry bean today . This dream . We use 16:10.573 --> 16:12.796 some straight canned beans , canned red 16:12.796 --> 16:14.962 beans . We've already got them and got 16:14.962 --> 16:14.400 them in the refrigerator . In fact , 16:14.400 --> 16:15.900 I'm gonna bring them out . 16:20.540 --> 16:22.596 They've been sitting and waiting for 16:22.596 --> 16:24.762 their debut , their television debut . 16:24.762 --> 16:27.050 Everyone presenting red bean . There 16:27.050 --> 16:28.883 she is right there . Beautiful . 16:28.883 --> 16:31.050 Absolutely wonderful now . Yeah , it's 16:31.050 --> 16:33.210 so silly . I swear . All right , you 16:33.210 --> 16:35.266 see all this we got going on in this 16:35.266 --> 16:37.540 pot . You can't rush the pork chops . 16:37.540 --> 16:39.540 They're gonna get done when they're 16:39.540 --> 16:41.707 done and it's not gonna take them long 16:41.707 --> 16:43.762 way . We're just waiting for them to 16:43.762 --> 16:45.929 come together . We're getting all this 16:45.929 --> 16:47.762 sausage here , all the facts and 16:47.762 --> 16:49.818 everything's gonna be being released 16:49.818 --> 16:51.818 and all of that stuff . We're gonna 16:51.818 --> 16:53.984 salty all the vegetables in there with 16:53.984 --> 16:57.840 them . Can y'all smell that sausage 16:57.840 --> 17:00.560 already . You know what I'm saying ? 17:00.570 --> 17:04.200 Yeah . You know what I'm talking 17:04.200 --> 17:06.256 about . But I say , yo you see , you 17:06.256 --> 17:08.367 know you're starting to talk , that's 17:08.367 --> 17:10.478 what I'll do that again . Give that . 17:10.478 --> 17:12.700 You know what I'm talking about . Yes , 17:12.700 --> 17:12.540 indeed . You know what I'm saying . 17:12.550 --> 17:15.460 That's my taste . But Mhm . America 17:16.640 --> 17:20.050 taste buds . All right . Look at this . 17:20.060 --> 17:23.310 Look at here onion pepper , 17:23.320 --> 17:27.110 celery , onions peppers , celery onion 17:27.110 --> 17:29.740 pepper , celery onion pepper celery . 17:29.750 --> 17:32.490 Can it stop ? No we can't stop we can't 17:32.490 --> 17:35.700 stop till it's all done . All right and 17:35.710 --> 17:37.540 we are finished . 17:39.740 --> 17:43.460 No I'm gonna put all that 17:43.460 --> 17:47.160 together just like this . Oh 17:51.240 --> 17:53.407 we're gonna get the baseball the great 17:53.407 --> 17:57.250 flavors in here going beans are already 17:57.250 --> 18:00.400 cooked meaning they're already soft 18:00.400 --> 18:02.456 enough to eat . You can actually use 18:02.456 --> 18:04.970 the canned beans in a salad if you 18:04.970 --> 18:07.230 wanted to go . We have one go AWOL they 18:07.230 --> 18:09.286 must have thought it was airborne or 18:09.286 --> 18:11.230 something jumping out the part and 18:11.230 --> 18:13.174 stuff . You know what I'm saying ? 18:13.174 --> 18:12.700 There's some good stuff going on here . 18:12.700 --> 18:14.811 This just looks like a party . I wish 18:14.811 --> 18:17.033 you could see there's a party there's a 18:17.033 --> 18:19.256 party going on in my part . I wish that 18:19.256 --> 18:21.256 you know I should sing a song about 18:21.256 --> 18:23.422 there's a party going on in my pot you 18:23.422 --> 18:25.644 see what I'm saying ? I can't do that . 18:25.644 --> 18:25.430 You know what I'm saying ? I could have 18:25.440 --> 18:29.110 had some music come on taste but give 18:29.110 --> 18:30.721 me something like a thing to 18:33.040 --> 18:36.880 that's it now . I 18:36.880 --> 18:40.840 know that . Stand by me . Uh 18:40.840 --> 18:41.340 huh . 18:47.440 --> 18:51.390 Yeah . Oh yeah baby that's the party 18:51.390 --> 18:54.670 right there . I'm gonna go ahead and 18:54.670 --> 18:58.280 have some beans here and I'm gonna add 18:58.280 --> 19:00.600 this we're gonna keep cooking and we're 19:00.600 --> 19:02.711 gonna see you after you take a little 19:02.711 --> 19:04.711 break . Come on , stand by me while 19:04.711 --> 19:08.180 they got to go for a minute . Mhm . Is 19:08.180 --> 19:11.170 that not wonderful , can you smell ? 19:12.140 --> 19:12.850 Oh yeah , 19:24.240 --> 19:27.100 yeah . Oh yeah , that's it , baby . 19:27.100 --> 19:30.960 Come on . Oh yeah , that's it . That's 19:30.960 --> 19:34.220 it . That's it . Stand by me . Stand by 19:34.220 --> 19:37.050 me baby with night 19:38.340 --> 19:41.550 his car . Well , you know what ? I'm 19:41.550 --> 19:43.606 not gonna even do all that singing , 19:43.606 --> 19:45.661 but right now I sing for you later . 19:45.661 --> 19:45.620 What we're gonna do right now is this 19:45.620 --> 19:48.910 time to taste test ? We got to recap 19:48.910 --> 19:51.580 what we've got going on here , we have 19:51.580 --> 19:53.580 some red beans and rice in this pot 19:54.540 --> 19:57.660 before I do the reveal . I need some 19:57.660 --> 20:00.870 revelatory music , something that is 20:00.870 --> 20:03.080 just kind of revealing something 20:03.080 --> 20:05.358 wonderful . I don't care , surprise me . 20:05.440 --> 20:07.580 Give us up anything . Come on taste 20:07.580 --> 20:11.190 buds . How am I feeling ? You know , he 20:11.190 --> 20:13.270 was your mess . All right , 20:15.640 --> 20:18.450 Just give me the base . Mhm . 20:19.640 --> 20:22.460 Mhm Yeah , right here on this spot , 20:23.240 --> 20:25.407 you see me right here we come into the 20:25.407 --> 20:28.560 pot . Red beans . Oh , there we go . 20:30.440 --> 20:34.390 Mm hmm . Next pot . Next 20:34.390 --> 20:37.510 pot , I need just a little bit of 20:37.510 --> 20:39.770 rhythm . Come on . Mr drummer , 20:41.240 --> 20:44.060 I tell you this just feels so good . 20:45.040 --> 20:48.790 You ready ? Oh , smothered pork chops . 20:48.790 --> 20:52.570 Oh my goodness . Mhm . Is that not 20:52.570 --> 20:56.350 wonderful ? Can you smell it ? Oh 20:56.350 --> 20:59.550 yeah , come on , play me something Mr 20:59.550 --> 21:03.550 wall . Mhm Yes , 21:03.550 --> 21:06.990 indeed . Listen , these red beans need 21:06.990 --> 21:09.220 to cook as long as they need to cook , 21:09.230 --> 21:11.397 you want to make sure the sausages all 21:11.397 --> 21:13.563 cooked . You want to make sure because 21:13.563 --> 21:15.730 the meat was put in here , the italian 21:15.730 --> 21:17.786 sauce will put it in the raw state . 21:17.786 --> 21:19.952 The undoing sausages is already in the 21:19.952 --> 21:21.952 cook ST we're just letting all that 21:21.952 --> 21:24.063 cook together . It's gonna thicken up 21:24.063 --> 21:26.230 on its own . You want to keep stirring 21:26.230 --> 21:28.119 just like this . You want to keep 21:28.119 --> 21:31.960 stirring , You do one initial seasoning , 21:32.340 --> 21:34.507 you let it cook together . I would say 21:34.507 --> 21:37.860 give it at least 45 minutes at a simmer 21:37.870 --> 21:39.860 45 minutes it's gonna start coming 21:39.860 --> 21:42.027 together . Okay , don't worry about if 21:42.027 --> 21:44.193 it looks a little thin after that time 21:44.193 --> 21:46.304 when you let it set its gonna tighten 21:46.304 --> 21:48.527 up . Don't worry about it . If it looks 21:48.527 --> 21:50.749 too tight when you stop cooking it , by 21:50.749 --> 21:52.971 the time if you let it refrigerated and 21:52.971 --> 21:54.916 you use it for the next day , it's 21:54.916 --> 21:57.027 gonna really be , it may not come out 21:57.027 --> 21:56.980 of the pot with a little water . You 21:56.980 --> 21:59.202 make that a little water to it . But if 21:59.202 --> 22:01.369 you look in this part right here , can 22:01.369 --> 22:03.647 I get you to see that part right there , 22:03.647 --> 22:05.647 looking at pot right in here . It's 22:05.647 --> 22:05.410 already got its own thickness , its own 22:05.410 --> 22:09.390 gravy . Same with this , you want to 22:09.390 --> 22:11.612 cook this , tell the meat is completely 22:11.612 --> 22:15.080 done . It has already created his own 22:15.080 --> 22:17.247 gravy with the onions and everything . 22:17.247 --> 22:19.080 Salt , black pepper and all that 22:19.080 --> 22:22.750 wonderful stuff . But today I would be 22:22.750 --> 22:24.750 amiss if I did not have a guest for 22:24.750 --> 22:26.917 somebody to come and taste his food to 22:26.917 --> 22:29.028 agree with me that once again we have 22:29.028 --> 22:30.639 done wonderful things on the 22:30.639 --> 22:32.694 battlefield against hunger . And I'm 22:32.694 --> 22:34.917 gonna bring the grill chief today . You 22:34.917 --> 22:37.028 know he's the grill chief because his 22:37.028 --> 22:39.194 hat is a little bit bigger than mine . 22:39.194 --> 22:41.480 He takes pride in that . A wonderful , 22:41.480 --> 22:43.480 wonderful , wonderful , this is the 22:43.480 --> 22:45.480 grill chief . Not grill chief . You 22:45.480 --> 22:47.591 know why I brought you in here . Soul 22:47.591 --> 22:47.570 food sharing , love and shampoo . Come 22:47.570 --> 22:49.792 on up , come on . Don't be skirt . Oh , 22:49.792 --> 22:52.570 here we go . Good . Yeah , yeah , yeah . 22:52.580 --> 22:54.636 You , you that's why you're the girl 22:54.636 --> 22:57.070 sergeant . That's what I'm the grill 22:57.070 --> 23:01.050 sergeant . Okay . Here we go . Right . 23:01.940 --> 23:04.860 Yeah . All right , 23:06.340 --> 23:08.507 come on . I've been waiting for this . 23:08.507 --> 23:11.660 You have you have you have self a hut . 23:12.140 --> 23:15.770 Very hot , very hot , very hot . I know . 23:17.840 --> 23:20.062 Is it okay sergeant ? I got three words 23:20.062 --> 23:22.284 for you . What is it ? And I'm sure the 23:22.284 --> 23:24.507 taste buds probably know what I'm going 23:24.507 --> 23:27.670 to say . We and while I tell you look , 23:27.670 --> 23:29.670 we want you to share your food , we 23:29.670 --> 23:31.892 want you to share your love . I'm gonna 23:31.892 --> 23:33.837 feed him a little bit more . We're 23:33.837 --> 23:35.948 gonna go ahead and give me some theme 23:35.948 --> 23:37.892 music . Oh that's what I'm talking 23:37.892 --> 23:41.660 about . I can guess 23:41.660 --> 23:45.280 you saying what can 23:45.280 --> 23:49.160 make me feel this away . My 23:49.160 --> 23:52.990 grill my grill my grill my grill 23:52.990 --> 23:56.770 sergeant sergeant . That's me baby . 23:57.740 --> 23:59.260 Oh yeah , yeah , 24:01.940 --> 24:04.180 we have a great time . Tell you . But 24:04.400 --> 24:06.567 come on . Play me something . Get into 24:06.567 --> 24:10.060 it . But me . Oh yeah , but that's it . 24:10.940 --> 24:13.640 Oh having a great time we'll see you on 24:13.640 --> 24:15.050 the next drill sergeants .