Get ready for the ultimate Father's Day cookout with Martha Stewart's best summer meals, perfect for outdoor cooking! From succulent grilled meats to refreshing sides and fun desserts, Martha shares her secrets to create the perfect barbeque feast.
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00:00First going to make my hill country rub, which is kosher salt, butcher grind black pepper,
00:12and that's very important. You grind it up yourself, right? Yes. And you sift all the
00:17dust out because it's the dust that's hot, not actually the big particles of pepper. So that's
00:22a big secret. And then we have a tablespoon of cayenne. This is enough cayenne to turn the rub
00:28just slightly pink. Put a little bit of oil, but you want to make sure that it's rubbed
00:33everywhere. Okay, there. So we'll just take a little bit of the rub, just enough to give
00:39it a light coating. So if we were doing a beer can, we'd drink a little? You can drink a little.
00:44Mmm. Mmm. Brooklyn Summer Ale, made in Brooklyn. It's great. I just want to show you one really
00:51important thing. You literally sit the chicken on top of the beer can. Can you steady that for me?
00:56I sure can. This is such a big chicken. And this is the most important thing. You make sure that the
01:03drumsticks are in front because it's like a tripod. That will steady it on the grill. And then you can
01:09just push the wing tips. Oh, that's very neat. And the beer is going to steam as it heats and flavor
01:13the interior. Exactly. If your chickens are large like these, you can buy these ceramic. I call it a
01:19chicken sitter. How much? Almost full? Just to where the skirt ends. What this does is it steadies the
01:25chicken? And this is so easy. We're going to take it to the grill. Okay. So I have all the burners on
01:30because I want to preheat the grill before I use it. But I am actually going to turn the center
01:35burners off. And then we'll put it over the burner we turned off. Oh boy, that looks so good. I know.
01:41So like in an hour and 15 minutes, we'll be ready to put a little barbecue sauce on and we'll be ready
01:46to serve them. Okay. We're going to put the barbecue sauce on now. They probably only have about 10
01:50more minutes. Did you make it? I did make it. This is a combination of, it's got a vinegar tang.
01:57Oh, yum. Molasses. Molasses. So good. Some peaches and some chipotle. That is good. They don't have
02:04sauce in Texas. Now do you sell the sauce? We do, which is called if you gotta have it. Okay,
02:09I gotta have it. Definitely gotta have it. And we're doing this just at the end, just to glaze it
02:16and give it just a tiny bit of flavor. There we go. Hamburgers, you leave on for how many minutes
02:20per side? About three to four minutes per side. Oh, that looks good. That's perfect. Look at those
02:26great grill marks. Should we take those out? You know what? I think they're done. So let's take them
02:33out. That is a really handy spatula for beer can chicken. Wow, look at that chicken. Isn't that
02:40beautiful? Spectacular. I'll take care of the burgers. Why don't you show how to carve up a
02:44chicken? Okay. My favorite way to actually carve a chicken is to use poultry shears. It's so easy.
02:50It's not intimidating at all. While you cut up the chicken, I'm going to build my burger. Wow,
02:55that looks beautiful. Who wants a burger? Me. Okay. And beer steams while it's hooked so it infuses the
03:08meat. Here's the other drumsticks. There you go. You know what? When you start with good
03:13ingredients, you hardly have to do anything to it. That is so good. Mmm. Finger licking good. Now we need
03:21our potato salad because I can't have a barbecue without potato salad. Yeah, I can't wait. So the
03:24potatoes you parboiled. Yep, we just put them in a little bit of salted water with a couple bay
03:28leaves inside. We want them to have a little bit of their texture. We leave the skin on. And now I'm
03:32cross-cutting these fresh green garlics. Yep, just baby garlic. But what I want to do as well is I
03:38want to start the pickle before I even get the potatoes on for the green garlic. So it's cider vinegar?
03:43Yep. Okay. Two cups of cider, equal parts of sugar. Fennel seeds, mustard seeds, chopped fresh ginger,
03:51crushed red pepper, coriander, and cinnamon seed. Bring it to a boil? Bring it to a boil. Okay. When
03:57the pickling liquid comes to a boil, all we're going to do is throw a sieve on top. We're going to
04:01throw the pickling liquid over. The hot pickling liquid is going to cook the garlic as well as
04:04pickle it. And you'll get this. So here are your potatoes that have been parboiled. And we're just
04:08putting a little more olive oil and some salt and pepper. Great. So we're going to flip these over
04:12nice and quick. We want to make sure that we get both sides. Okay. All right. So here we go. So we've got a
04:18really nice hot grill here. We're going to put these guys on. But they're going to get really
04:22nice and sort of crunchy on the outside and caramelized. And then we're going to toss them
04:27with our dressing and finish off a potato salad. These I'm probably going to do about a minute
04:32on each side. Now do you make a dressing for this? Yeah. So why don't we do that? Yeah. So we have
04:37two tablespoons of grainy mustard and two tablespoons of nice spicy like French Dijon mustard. And then
04:42what we're going to do is if you could grab me that pickling liquid over there as well. And we're
04:46going to take out I guess roughly a quarter cup of the garlic. And then about six tablespoons
04:51or so of the liquid. And then our olive oil. That's about three quarter cup. And we could
04:56kind of whisk that up. So you've got the potatoes. You can see the great color on them. They're
05:00all cooked through. And all we're going to do is just kind of dress this. You know, a couple
05:04spoons over the top. Make sure you get a couple pieces of the garlic. So we got some great parsley.
05:08And we have some tarragon here. Some pepper. Yep. Crack some pepper on it. A little bit of sea salt.
05:13Okay. Well there is grilled potato salad. Now you're going to make what? We're grilling radicchio.
05:18This is a great lettuce to grill. They're really firm. Nice and bitter. So the char is going to kind
05:23of cut through that bitterness a bit. Just going to cut these guys into quarters. And you can see
05:28how tightly packed they are in there. We're going to brush them with a little bit of olive oil.
05:32Okay. And some salt and pepper. And as you're doing that, part of this dish is essentially grilled
05:37lemon juice. So we're going to take three lemons, which should be more than enough juice. And I have one set up
05:43here. So we'll season up that radicchio. Okay. I'll take these while you're doing that. We'll open up
05:47this grill here. And it always, especially when you're barbecuing, a little bit of lemon juice,
05:52a little bit of acid just kind of pops everything. It's just as important as salt and pepper.
05:57All right. Now we'll take the lemons. So this radicchio is going to go for about two minutes or so,
06:03two to three minutes on each side. Okay. And they're going to start to wilt down and really caramelize.
06:07And again, you're going to get this really sweet lettuce. Okay. So the radicchio must be done.
06:12Yeah. Let's check it. There you go. So that's been about two minutes on each side. Do you smell
06:17that? Oh, it's phenomenal. That's perfect. It looks pretty. It's really great. And you know,
06:22just think it's such an underutilized vegetable that now they've become sort of the star of the
06:26show. Okay. You want to get those? I can get those. Beautiful. Oh, they're just starting to exude
06:30their juice. So pretty. So now what we're going to do to finish this dish, we're going to take about a half a
06:35couple of pine nuts and we're throwing them right over the top. And then we're going to take our
06:38lemons here and we're just squeezing this roasted lemon juice over the top. Gorgeous. A couple more
06:44here and then we're going to finish it. A little bit of cracked pepper. Perfect. And some olive oil.
06:51Wow. Everyone knows to cook pork or hamburgers or hot dogs on the grill, but we're going to do some
06:55vegetables today and show how to enhance the flavors of those vegetables. So each beet is going to get a
07:00little bit of salt and pepper. Yep. A little bit of time. And then we're going to wrap it up
07:03aluminum foil and parchment paper together. So what we're going to do is we're going to roast
07:07them in the grill for about 45 minutes. Okay. We already have some finished over here. So we're
07:11going to grab some paper towels. We're going to have our rubber gloves. We're going to put our
07:14beets in between the paper towels. What we'll do is we'll peel real quick here. We're just going to
07:19slightly big round, depending on the size of the beet, but I'd say two to three pieces. So now we're
07:23going to re-season them with a little bit of salt and pepper and a touch of olive oil. Now beets have a lot
07:27of natural sugar in them. What's going to happen is they're going to start to caramelize and they're going to get
07:31really nice and toasty and really good grill marks on the side. Okay. Let me get these on. Okay. And
07:36then maybe I could start you off on the dressing here, if you don't mind. So it's three quarters of a
07:40cup of the goat cheese itself, the chevre, and half a cup of goat milk. If you can't find goat milk,
07:46half and half would be just fine. But what the goat milk does is adds a tanginess to it. A little bit
07:51of fennel pollen and that we're just going to keep mixing that up. That's going to emulsify. And I'm going to
07:56take about a tablespoon of honey. And this honey, I believe is from your property. It is. It's my honey.
08:01I'm going to close this now. Okay. Just for about a minute. You're going to flip them over. They're
08:05going to be really caramelized on top. All right. So we've got this guy here. This is all set. This
08:08looks great. We just want to let that get thick. Now we'll check our beets. See how they're doing?
08:15Beautiful. Look at that. Look at that. Oh, how pretty. Right? They really have a great, great aroma.
08:21Yeah. So let's dress it. Yep. Just a couple of nice spoon fills of that on top. And then what I'm going to
08:26do, I ran over earlier before I came over here and I ran through your garden. Oh, I see.
08:30Chive. I love the blossoms. They're a little
08:32more delicate than the actual chive itself. They look great. Put a little bit of sea salt
08:37on it. So pretty. Oh, wow. Just a touch of fresh lemon
08:41juice over the top. So amazing. It's really important to get just a little
08:45fresh pepper. That is a beautiful dish. Now, here is one of my favorite bean recipes,
08:51the old-fashioned Boston baked beans. And the Massachusetts tradition of eating baked beans
08:57for dinner on Saturday night seems to have originated in Puritan Boston. The Sabbath started
09:02at sundown on Saturday. And according to Puritan belief, no work was to be done until sundown on
09:08Sunday. So on Saturday morning, the bean pot was put in the low heat of the fireplace oven,
09:14probably one of those old-fashioned beehive ovens, either next to the fireplace or in the
09:19back of the fireplace, in the hopes that the beans would be ready by suppertime. And the leftovers
09:26were kept warm in the fireplace and served for breakfast on Sunday. So this is my recipe for
09:32Boston baked beans. We have soaked some very nice pinto beans. They've been washed, scrubbed,
09:38and soaked for 24 hours, two pounds of beans. And I'm now going to drain those beans.
09:48We're not going to reserve the soaking liquid. We're just going to use the soaked beans.
09:57And you can use navy beans, pinto beans, cranberry beans. You can choose, but pinto beans work very,
10:03very nicely. I've used them several times. And navy beans are a little bit smaller bean,
10:10and I've used those quite a few times. So now this is a very simple recipe, although it takes
10:17several hours to cook. Now it's best, I think, to use a bean pot. This is a newfangled bean pot.
10:24Old bean pots were the typical crock-looking beige with a brown stripe and a little cover on the top.
10:31But this works very, very nicely. Put in the bottom of the pot one large onion, halved and sliced into,
10:39oh, it's about quarter-inch slices. And these go, just strew these right in the bottom of the pot.
10:47Smells good. Four canned plum tomatoes. And if you don't have plum tomatoes, you can use
10:55heaven forbid, about a half a cup of ketchup. You also use some dry mustard, one tablespoon plus a teaspoon.
11:06A couple of bay leaves, broken. Put that in. And 12 whole cloves. Throw those in. And half a cup of
11:19packed brown sugar. This can also go right into the bottom. I like dark brown sugar.
11:29And salt. A tablespoon of salt. Tablespoon plus a teaspoon. And about a half a teaspoon of black pepper.
11:40So that's pretty much it, except for molasses, which I like to put over the top. Salt pork and fresh water.
11:51And your soaked beans go right into the bean pot.
11:54You can sprinkle a little bit more salt over the top. And unsulfured molasses, a half a cup.
12:05And I like to go over the entire top. Get every last bit. You might even want to use a little bit more molasses.
12:15Some people like really dark, dark baked beans. I do. And now the last thing to do is put your salt pork
12:24over the top. Big, chunky pieces. Like that. And add five cups of water.
12:41I don't stir. I don't do anything. I just leave it just like this.
12:46Now, cover and transfer to a 300 degree preheated oven. And you're going to bake these covered without
12:58stirring until the beans are tender and the liquid has thickened about six hours. Now, you can check
13:05the beans every 45 minutes or so, adding more boiling water, if necessary, to keep the beans slightly
13:12soupy at all times. But not soaky, soaky wet. Well, hopefully the beans are done. And, uh, oh,
13:21they look so good. Look what's happened to those beautiful, beautiful pinto beans. They certainly
13:27have changed color. And, uh, you can taste them. Just see if they need any salt or pepper.
13:34Mmm. They taste just right. Mmm. The salt pork has fallen apart just like it should. And if you have
13:43some bread, Boston brown bread, some hot dogs, potato salad, you can enjoy a hearty bowl of Boston baked
13:55beans. Delicious. Well, today I'm going to show you a delicious salmon burger recipe from our new
14:01Everyday Food Light book. Uh, it actually made the cover. It is a salmon burger. It is delicious.
14:08Well, I want to show you a trick for dicing a salmon fillet without crushing it. Because the salmon
14:13fillets, uh, you can buy, uh, wild line caught salmon, um, and get it very, very cold. And, uh, thinly slice
14:21the fillet lengthwise. So, uh, I'm just cutting right through. It doesn't squash. If it's very cold,
14:28uh, you get these nice long pieces like that. And, uh, and you want to get this dice about, oh,
14:35I'd say about a half an inch or between a quarter and a half an inch. And, um, one, uh, this recipe is
14:43for four burgers. And, oh, I just, I just love the taste of this. And we have a nice sauce made out of,
14:50uh, yogurt and dill. And then cut these, um, in, uh, in half lengthwise also. And then cut crosswise.
14:58So you have, um, ready to go burgers. Don't grind it. Don't chop it. Uh, because you want the pieces,
15:06the obvious pieces, so people will know that you've actually had, um, a fillet of salmon, uh,
15:12before you started. Uh, because if you chop it up, you really don't know what kind of fish it is.
15:18Except for the color. And shrimp eat a, uh, salmon eat krill, which is a kind of a pink, um, seafood.
15:27And they, uh, that's why they have this beautiful bright color. So add that to the rest of your chopped
15:32salmon. And you need about a pound of salmon for four burgers. So now to the salmon, I'm adding one, uh,
15:40uh, fork beaten egg that helps hold this all together. Um, a tablespoon of horseradish.
15:51Yeah, good. It's good. It gives a little bit, three scallions. And I'm using the green part of
15:56the scallion, uh, two tablespoons of breadcrumbs, just very fine breadcrumbs, um, from a good quality
16:04bread, about an eighth of a teaspoon of pepper and a teaspoon of salt. Um,
16:09I like to have a little bit of lemon rind in mine too. Um, you know, the fish is bland. The salmon
16:16has a lovely taste, but it is, uh, a mild fish. So, uh, dressing it up with a little horseradish and
16:22lemon zest really helps. So there's just that much zest is fine. And then the juice of the lemon.
16:29That sounds fantastic. Oh, it is. It's very good. You're going to love it. You're just going to. We eat a lot of
16:34salmon. So we're excited to have a new recipe. Oh yeah. And, uh, this is great for a Saturday lunch.
16:41It's great for a Sunday night dinner while you're watching the Knicks lose.
16:45Oh, what a mess. So, um, there. Just use a ring like this. It's a biscuit cutter that makes a very nice,
16:55even-sized burger. So just like that. Uh, put these in a preheated broiler. There you go.
17:02Uh, four inches from the heat and, uh, broil without turning until browned on the top and opaque.
17:09This takes about just six or seven minutes. So you're going to have, uh, burgers in no time. So
17:14here we can just take this out. Oh, here's one already done. They look so good.
17:21Ooh, yeah. Yeah. So it's very, very quick and easy. Now the sauce is just, uh, a half a cup of, uh,
17:29plain low-fat yogurt, salt, pepper, and chopped dill. And stir that up. And that's the sauce. That's
17:37your ketchup. Because you don't want to have ketchup on this. You want to have a very flavorful,
17:44fragrant, uh, sauce. And we have these lovely brioche rolls that are toasted on a grill pan.
17:51And you can get these, uh, when you find something, a really good roll, you should buy a lot and put
17:56them in bags of four or six in your freezer. Uh, these come from, um, I think Balthazar.
18:03And although, is that true? Is that right, Nikki?
18:05Eli's. I hope you're listening.
18:08Oh, these come from Eli's. Excuse me. So here, a spoonful of
18:13the beautiful dill sauce. And then some baby romaine.
18:21And just cover that. That is your salmon burger that I think you're going to love.
18:29As part of this show, I just had to have my friend and butcher, Pat LaFrey, to come here
18:35to show us how to make the best sausage. It's really exciting to make sausage. And this is a tried
18:41and true recipe for Italian-style pork sausage. With your spice mix and your meat, can't fail, right?
18:49You can't. Okay.
18:50Our ingredients have no preserves in it at all. So no nitrates, no MSG.
18:55What kind of pork is this that I'm cutting up into strips?
18:58This is a pork butt. So this is about an 80-20 ratio of meat to fat, which is exactly what you're
19:03looking for in sausage. 80 to 20.
19:05Right. Because a lot of that fat's going to cook out. Right.
19:07And what we're doing here is, since we're going to be grinding this once through a coarse plate,
19:13we want to make strips like these. Shall I start putting them in?
19:16Yeah, sure. Right.
19:18And I can feed and you can push. So cut the meat while it's cold, right? You taught me that.
19:23Yes. Don't put your thumb down too far.
19:25No, no, no. Speed us up a little bit.
19:29Now, I have at home my grand uncle's old hand meat grinder, because we used to grind everything.
19:36When my mom wanted to make hamburger, we ground the meat because we didn't have a pat la fredda around.
19:42Plus, if you were cutting steaks, you had trimmings or anything like that, you could make a great burger
19:47and you would know exactly what was in the burger. So this recipe calls for three pounds of pork butt.
19:53So that's something you can order from your local butcher. See, this is clear particle definition,
19:59as we say as butchers, where we could see where the proteins and the fats are separate.
20:04I see. Yeah, very nice.
20:05If you don't have that, it's more of an emulsified grind, something similar to hot dogs.
20:10Right.
20:10That's not what we're looking for in Italian sausage.
20:12Mush. Mush.
20:13Mush.
20:14If it was a bratwurst, we'd be okay.
20:16In Italian sausage, we're looking for texture.
20:18Right.
20:18And then we're looking for good seasonings.
20:20It's fun to make sausage with friends, too.
20:23Yes.
20:24For us, it was always a great thing to be able to make sausage with grandpa.
20:28To sit around and...
20:29I love that.
20:29Okay, so here are our seasonings.
20:32So we're going to start off with three tablespoons of ground fennel.
20:37We have a quarter teaspoon of anise.
20:40The anise is giving us a little bit of a licorice flavor, which works out really well.
20:46And that's sugar.
20:47One tablespoon of sugar, and one tablespoon of fine sea salt, and one tablespoon of freshly ground black pepper.
20:56And what's very important is that we have our fennel seeds toasted.
21:01So ground fennel as well as fennel seed.
21:05Right.
21:06If you were not to bite on a fennel seed while eating it, at least you have that ground fennel
21:10in the background so that you wouldn't miss it.
21:12What we're going to do is we're going to add an ounce and a half of water to the seasoning.
21:17And this is a great way to get those seasonings activated.
21:21Now do you mix that in by hand or do you put this back through the machine again?
21:24Oh no, we're going to put this in by hand.
21:26We're going to hand mix it.
21:27Then we're going to put the funnel on, the sausage funnel.
21:29And then we're going to put our casings on the funnel.
21:32So what I'm going to do is I'm going to take the head of this off.
21:35What's very important is that when we take this off, we're going to take the knife and plate out.
21:41Oh.
21:42We don't need it anymore.
21:42We could just put it on for a second.
21:44Oh.
21:44But what's important is this push meat.
21:47So this is the meat that didn't get to come out.
21:50Okay, so.
21:51And it's very important that we take it out now.
21:53Because that's going to be a big lump in a sausage.
21:56Well, what it's going to do is this would block up the plate.
21:58So when the softer ground meat came through, it blocks it.
22:03And then more emulsified meat will come out.
22:05So this goes on now?
22:07Yes.
22:08Now it's time to get our casings onto the sausage funnel.
22:12So you've had those soaking in water just to keep them moist.
22:14I have had these rinsed and then soaking in water so that they get a little softer.
22:19And is this the way they come on this piece of blue plastic?
22:22They're available like this now.
22:24Oh, great.
22:24I remember the days of tangling with 100 feet of hog casing.
22:27Oh.
22:28So this slides right onto the horn.
22:29Oh, I didn't see that before.
22:30Without having all that problem.
22:32You just pull the tube out.
22:33Oh, how fantastic.
22:35And it saves you a lot of time.
22:36Excellent.
22:37What we're going to do is we're going to make two types of sausages.
22:39We're going to make sweet Italian and then hot Italian.
22:41Okay.
22:42The sweet traditionally is left long and the hots are usually linked.
22:47It's a very simple sausage.
22:48And if you look at a lot of commercial sausage sold, they really have a lot of preserters.
22:53So for those of you who have wanted to try your sausage, you see it's not so difficult.
22:58You don't have to have Pat in your kitchen, although it's very nice to have him here.
23:02So there, we've gotten through.
23:03Now I put the little lumps in.
23:05Yep.
23:05So now you're going to put your last little bit of push meat in, which is going to push the rest.
23:09Push meat.
23:10Because we still have meat in here.
23:11We don't want to waste it.
23:13So as you put that in, this will just move another two inches, let's say.
23:17Yes.
23:17And then that's going to be the end of it.
23:19Okay.
23:19So we can stop it there.
23:21And then we're just going to pull this off.
23:23This will break easily.
23:24Oh, okay.
23:25So we're going to transfer that coil to this cutting board.
23:30And simply start in the center.
23:33You don't have to tie off the end?
23:34Nope.
23:35You don't have to tie off the end.
23:36Oh.
23:36I'm ready to tie links.
23:38Well, we're going to link the hot sausage.
23:40Okay.
23:40Because with a link, you'll be able to portion control that.
23:43Oh, this is a beautiful ring of sweet sausage.
23:46Yes.
23:46To make hot sausage, what's in here that's different?
23:49Same seasonings.
23:50What's different about this is that we add crushed red pepper and cayenne.
23:55So you get that extra heat.
23:56Oh, yeah.
23:56My favorite.
23:57And this is a pan of the linked hot sausages that Pat made for me.
24:02Yes.
24:02These are beautiful, too.
24:04So they can just go on the grill like that, too.
24:06Just like that.
24:07So can you show me how to make the links?
24:09Yes.
24:09To make the links, I usually like to have a little bit of casing on the end so that it doesn't open.
24:16And then I'm going to take my hand, put it across.
24:19It's about five inches.
24:21And at the very end of that, I'm going to squeeze down.
24:24What that'll do is fill the casing tightly.
24:25Right.
24:26And then I want to roll it.
24:27Oh, great.
24:28Just like that.
24:28That's fun.
24:29Now I'm going to make my next link.
24:31Same thing with my hand.
24:33Locate that position.
24:35And then I'm going to roll it in the opposite direction.
24:39And I'm going to do that all the way down.
24:40So much fun.
24:41Usually there are about four links to a pound.
24:44Okay.
24:44So we should end up with, for three pounds, 12 links.
24:48Yes.
24:48How perfect.
24:50Well, this is a very fun lesson.
24:51Thank you so, so much, Pat.
24:53My pleasure.
24:54And I do encourage each and every one of you to try making sausage at home.
25:00It's easy and it is fun.
25:02You're going to show us how to make sausage.
25:04Yeah.
25:04Okay.
25:05Good.
25:05So what are we making today?
25:06So we're going to make a chicken and Calvados sausage.
25:09Okay.
25:10It's a favorite in the holiday time.
25:11This doesn't look like chicken.
25:12Yeah.
25:12So it's chicken and pork.
25:13Oh, okay.
25:14Sorry.
25:14So we have some pork here and chicken.
25:16This is the pork shoulder.
25:17I really like the pork shoulder.
25:18It's about 80, 20% lean to fat meat.
25:21Let me get this so I can just wipe my hands.
25:24Okay.
25:24And then we have chicken thighs like using that as well.
25:27I'm a dark meat guy and also like the chicken skins has a lot of flavor.
25:31So we're going to go ahead and start dicing up our meat here.
25:34Okay.
25:34How small a dice?
25:35You want to leave this little bit of fat on?
25:37Yeah, it's okay.
25:37We can leave the fat on.
25:38We get some more flavor in there.
25:39We're doing about, you know, an inch to an inch dice.
25:43Oh, okay.
25:44Because the real important thing is that we have a small enough dice that we can go
25:49with our meats cube that it's going to go into our grinder which is down here
25:52because we don't want to have a really large dice because it's going to be hard
25:55to get it all in the grinder.
25:58People at home can really make their own sausage because you can get these
26:01wonderful attachments for the KitchenAid, the grinder, as well as the stuffer.
26:07Yes.
26:07Yeah, the sausage stuffer.
26:08So it's definitely for, you know, making sausage at home and not doing, you know,
26:12large batches like we do.
26:13Excuse me.
26:14This meat could actually be even a little colder to cut up.
26:17Yeah.
26:18Smaller, yeah.
26:18Yeah, so what we always do is,
26:21once we have diced the meat, we'll go ahead and put it in the freezer,
26:26so it gets what we call open freeze.
26:29Basically, the top portions of the meat gets kind of crunchy and frozen.
26:33That's allowing it to get really cold for when we come and grind it.
26:37Okay, so we have some that's frozen already, right?
26:39Yeah, we do.
26:40Now, do you season it before you put it in the freezer or not?
26:42No, we'll go ahead and, you know, once we got our meat diced up,
26:47we're going to go ahead and put it in the freezer down here and go ahead and let it get cold.
26:51Oh, okay, so that one's the frozen one.
26:56Yep, this is the frozen one.
26:58So, when I say frozen, it's not fully frozen.
27:01You can feel it.
27:02Yeah.
27:02It's just a little crunchy.
27:03Yeah.
27:04And that's really going to allow it to get a really nice clean cut once we're grinding it.
27:08Okay.
27:09But we're going to go ahead and let's go ahead and just start grinding this now.
27:13Oh, and we don't put the spices in yet?
27:14No, we're going to mix the spices separately and make a story with all the spices.
27:18Okay, so you grind.
27:19I'll mix the spices.
27:20Okay, you can go ahead and mix the spices.
27:21Okay, half a teaspoon of red pepper flakes, a teaspoon of parsley, finely chopped,
27:30two tablespoons of salt.
27:32Good.
27:33I like salt.
27:34I think it's very important in sausage food, right?
27:37Salt's very important, you know?
27:38And then everything else is just enhancing the flavors of the sausage.
27:43Half a teaspoon of pepper, fenugreek.
27:45Now, what's the fenugreek for?
27:46Fenugreek has given us a really nice maple flavor as well.
27:49Okay.
27:49On this sausage, we're using honey.
27:51Sage and thyme.
27:53Yep.
27:56Okay, so there.
27:57We have that really nice and mixed, ready to go.
28:01Because the mixing and the weighing and chopping the vegetables take a long time.
28:05When you're doing, you know, something at home.
28:07So it's good to have all this ready to go once you start grinding.
28:10So what I'm doing here is I'm just putting a piece, piece at a time.
28:14See how easy this is?
28:15You can really do, it's great.
28:17And you can make your own hamburger, too, at this point.
28:19Yeah, this is great.
28:20If you have one of these.
28:21Definitely, that's what the fat's for, too.
28:23The fat's going to give you flavor.
28:24It's going to give you a good amount of fat as well.
28:26You will know what's going into your hamburgers, into your sausages, if you do it yourself, right?
28:32Yeah, and we're going to go ahead.
28:33And so we have our pre-ground over here.
28:36And one thing that we're doing with that is you really want the auger to catch it all the way through
28:39so that you don't get that friction down here and warm your meat up so it stays nice and cold.
28:44So this goes in here?
28:45Yeah, let's go ahead and just put all of our ingredients there.
28:47Now this is how many pounds of meat?
28:48This is about 1.8, well, 2.8 pounds of meat.
28:52Okay.
28:53So we're making about 3 pounds of sausage.
28:54Okay.
28:55So we have our spices in there, and then we have our calvados, which is an apple brandy.
29:00Really nice here.
29:01I love calvados.
29:02And then we have some chopped apple, one cup of chopped apple, and a quarter cup of ice water.
29:08We're just dumping everything in here, getting all of our ingredients.
29:11And then we have our honey.
29:14So the honey is a really nice addition to this.
29:17Oh, I tasted it.
29:18It was nice.
29:19Yeah.
29:19Yeah, it really kind of comes to it and helps balance out.
29:21And it caramelizes the sausage, too.
29:22Yeah, exactly.
29:23We get a nice caramelization with the sausage, and then it also helps balance out that chili
29:28flake that we had in there and that black pepper.
29:31Now do you do this by hand?
29:33We go ahead and mix.
29:33We always kind of start folding in, but we can do it by hand.
29:36Mixing sausage by hand.
29:38I just cure it.
29:38But do you just use it in the bowl in the KitchenAid too?
29:41I prefer to do it by hand.
29:43Either I'm using a spatula or by hand, because that helps warm up the fats as well.
29:47Oh, okay.
29:47And that's going to, this is actually for mixing here.
29:52Oh, okay.
29:53So let's go ahead and put it in there.
29:57And then we'll go ahead and just take the meat.
29:59We just kind of like fold it in, you know, like this, making sure it's all mixed together.
30:03Here's a little more apple.
30:04A little more apple.
30:05And a little more calendose.
30:06Make sure we have, you know, a lot of apple in this recipe, because we want to, you know,
30:11have apple, you want to taste apple in every bite.
30:14So once we're mixed, we want to go ahead and test the seasoning here.
30:19So we have a hot pan.
30:21We just want to put it just a little bit in there, because, you know, as you know.
30:23Enough for you and me.
30:25Okay, we'll put a little bit more in here.
30:26I want to taste too.
30:28We want to taste the salt, the seasoning to make sure it's right.
30:34Because once we have it in the casing, we're not going to be able to adjust that seasoning.
30:39Right.
30:39So tasting in the beginning is really important.
30:42We've tasted our sample.
30:44It tasted good.
30:45Yes.
30:45Can't wait for it to be made into real sausages.
30:48So you have the casings already.
30:49Yeah, so we have our casings here.
30:51Describe what the casings are.
30:52This sort of slimy looking mess.
30:55These are real pig's intestines?
30:58Yes, ma'am.
30:59Yes, ma'am.
30:59It's been cleaned thoroughly and cured and brined.
31:03And you receive them in a salt pack or in a brine.
31:05And it's really important to rinse them and let them soak overnight.
31:08And then go ahead and rinse them again.
31:09How do you find the end?
31:11It's a bunch of different long ones, all tied in one big knot.
31:14So we go ahead and just start pulling some out.
31:15So these are really like rubber balloons, actually.
31:18Yeah.
31:19We can make balloon animals.
31:20Condoms.
31:21Or condoms.
31:22Yeah.
31:23I don't know if I'd want to use this as a condom, but I mean, here we go.
31:27Well, I bet they work.
31:29They probably would.
31:30If they worked for sausage.
31:31Yeah.
31:32It holds the meat in.
31:36All right.
31:39All right, so first what we're going to do before we go ahead and start putting the meat in there
31:42is we're going to find the end of our casing and go ahead and put it onto the nose
31:45and just slide it on all the way.
31:48I see.
31:48And so we want to get it on.
31:52Do you call that a nose?
31:53We call it a nose, yeah.
31:55It gets very graphic from here on in.
32:00Uh, fun with sausage.
32:01How many is that going to make?
32:03That's going to make definitely our three pounds right there.
32:05Okay.
32:05So we're going to go ahead and when you're putting it in, we'll take the spatula.
32:09You want to kind of just like push it down.
32:10Yeah, definitely.
32:11In there as well.
32:11What about with this?
32:12We'll use that, but we want to kind of get rid of some of these air pockets that are down there.
32:15Yeah.
32:16Because air pockets are kind of a, um, not the friend of sausage.
32:20Yeah, because then the sausage will explode.
32:23So you can feel that's kind of all the way in there.
32:25Okay, so you have to keep, keep, you have to get the rhythm.
32:29Yeah, we'll get the rhythm.
32:33All right.
32:34So I'll go ahead.
32:35If you want to switch and we're going to push this meat through there as it comes out.
32:41There we go.
32:45I hear, I hear air pockets.
32:46Yeah, there's a little air pocket in there.
32:48And so as the meat's coming out, I'm just kind of, I'm catching it here.
32:51And what I'm really looking for is for a nice, uh, firm, uh, sausage.
32:56So it's not filled too, too tight.
32:58Because if it's filled too tight, when you come to twist it, it'll blow up.
33:00So we don't want to fill it all the way.
33:01We want a little bit of, of, um, softness to it.
33:06So if you want to come in, uh, catch right here.
33:10Oh, we got a little air pocket.
33:11So I'm going to take a little bamboo skewer and poke it through.
33:15Okay.
33:16I have to put more sausage in here.
33:17Okay.
33:21I'm going to go ahead and turn it up just a little bit.
33:26But you don't have to put it in casing.
33:28You also can just make, you know, nice little patties.
33:31Um, just kind of sear it just like we did that test there.
33:33I think the casing is so, it's so great.
33:36Because then you can put it on your grill.
33:37Put it on the grill, yep.
33:39You know, I love it.
33:40Just fry it up in a pan.
33:41Fry it in a pan or put it in stuffing.
33:44Well, this is good.
33:45We can go ahead and pull this away and start, uh, twisting up.
33:48So I'm just going to pull this down and cut our sausage there.
33:52And we have some that we already, uh, stuffed here that we're going to twist up.
33:57But look, it really is a sausage.
33:59So you could make a large ring.
34:01You can make a large ring with it, yeah.
34:02And go ahead and put it in the smoker like you would a, a kielbasa or a smoked sausage.
34:07So what we're going to do too here is we're going to just pinch the ends.
34:10Okay, how?
34:11Just going to pinch the end and just come in and do nice about four inches.
34:16Yeah.
34:17And twist?
34:17Twist forward, yep.
34:18Okay.
34:21We're going to come in and go about another four inches.
34:23Just kind of always put it down to just measure, make sure it looks the same.
34:26And not really pinching all the way through.
34:27Just kind of come back and then go backwards.
34:30Oh, backwards.
34:30Yeah, we want to go backwards.
34:31So we go forwards, backwards, forwards, backwards.
34:32Oh, okay.
34:34So we're going to go again forwards here.
34:36Look, I made three little sausages.
34:38Beautiful.
34:39How cute.
34:41All right, so.
34:43Wow, these are very good.
34:45I can make another joke, but I will not.
34:53All right, very cool.
34:54So then we have, you know, my favorite way of cooking these sausages, like really any sausage,
35:00is with, you know, any sort of non-stick pan works out really well.
35:04It's really easy.
35:05What's this?
35:05This looks so good.
35:06Yeah.
35:07So this is our, uh, a bacon and a calvados bread pudding with Gruyere.
35:12And sausage?
35:13Yeah, and sausage.
35:14So with bacon and the calvados sausage in there.
35:16And, uh, you know, some Gruyere on top and Gruyere mixing it.
35:20Really tasty.
35:21And then we also have our calvados here.
35:22So you cut the sausage up into little pieces?
35:24Yeah, cut in little pieces.
35:25The recipe's on our website.
35:28And that sausage is very tasty.
35:30Paul is a great cook in addition to being a fine animal raiser.
35:35Um, and, uh, he's going to cook us some beer braised bratwurst with cabbage.
35:39These are Nyman Ranch bratwurst?
35:41Nyman Ranch brats.
35:42Oh, good.
35:42I love these.
35:43Yes.
35:43I love these.
35:44So, uh, you have them browning.
35:47Uh, browning, uh, this is something that just came out of, uh, you know, what to do if people
35:52show up in a hurry, you know?
35:54Right.
35:54So take your bratwurst and then, uh, add your, your onions and, uh...
35:59One wayward ring there.
36:01Okay.
36:02Okay, well, and, uh, just cook these enough so the onions, uh, cook down, get tenderized.
36:12What is it when you talk about Nyman Ranch traceability?
36:15What does that mean?
36:16Well, uh...
36:16Well, I'll do the cabbage farm.
36:17Of course, of course, okay.
36:18Uh, these, these products, of course, come from Nyman Ranch farms, and, uh, we, we have
36:25field agents, too, that work with our, uh, uh, farmers all the time.
36:28We have our own high animal welfare standards.
36:31And, uh...
36:32Those are your pigs free-ranging.
36:33Free, free-range pigs, uh, outdoor-raised, deep-bedded, things like this.
36:38And, uh, you know, only, only meat that comes from these animals goes into these products.
36:45So, uh...
36:46Is this what you want me to do, shredding the cabbage?
36:48Yeah, that's, that looks perfect.
36:51I love cabbage.
36:52So, uh, uh, this is our, uh, these are some of the pigs on my farm here.
36:57What kind are they?
36:58Those are happy pigs.
36:59These are cross-bred pigs, uh, but they are outdoors in the pasture.
37:03We shot some of these pictures, uh, probably...
37:05They're big.
37:05How many pounds do those guys weigh?
37:06Well, these are, these are still, uh, relatively small.
37:09They're probably about 100 pounds here.
37:12And you slaughter them at what, at what, uh, weight?
37:14Probably about 280.
37:15Wow.
37:16And I've had a good fortune of tasting Paul's pork.
37:20It is so delicious.
37:21And if you raise an animal humanely and slaughter it humanely, you feel better about eating it.
37:26Well, I mean...
37:27That's right, and the...
37:28And the animal feels better about being your food.
37:30The, the taste, the...
37:31I'm not kidding.
37:32They really do.
37:33The taste, the flavor, uh, it's dramatically different.
37:36It really is.
37:37Now, what happens with this cabbage?
37:38Now, this goes into...
37:40Okay, uh...
37:45Okay, here's the onions browned off.
37:47Cabbage goes in there, yes.
37:50I love this.
37:51So, could you use sauerkraut, or would you like to the fresh cabbage?
37:54I, I like to use a fresh, or you could use Swiss chard, or whatever.
37:57Oh, that'd be good.
37:57Any kind of greens that you, you have.
37:59And tomatoes, too?
38:00Yeah.
38:00Okay.
38:00And, uh, we'd use fresh tomatoes in season, or, uh, you know...
38:05And a whole beer?
38:05Yeah.
38:06Or part of a beer?
38:06Yeah.
38:07Beer.
38:08The whole thing.
38:09Oh, darn.
38:10I was gonna, I was hoping that you would say I could have a little swig.
38:13Yes, you can.
38:13Yes, you can.
38:14Mmm.
38:16I just want one little taste.
38:17This is the fun part of cooking with beer.
38:25There, some salt, some pepper.
38:28Yes.
38:28Fabulous.
38:30So, now, are you always cooking on the ranch?
38:33Yeah.
38:33And, and tell everybody where the ranch is.
38:35This is a beautiful place.
38:36Well, I, it's, it's really a farm, I guess, you know, but we're in north central Iowa.
38:39Our, uh, Nyman Ranch, uh, world headquarters is on the farm.
38:43I grew up on this farm, and, uh...
38:46Look at that.
38:46And then, yeah, here's the end product.
38:48Now, did mom teach you how to make this?
38:50You, you know what?
38:51We just kind of made this up one day when we needed something quick.
38:54And, uh...
38:54And you make the cornbread, too, out of corn raised on the pastures on which
38:58the pigs grazed the year before, right?
39:01That's right.
39:01So, they're fertilizing the fields.
39:03Right.
39:03And the corn, did it grow really beautifully?
39:05Corn grows great.
39:06We have really high quality, uh, uh, corn.
39:08Oh, there's the cornfield right there.
39:10The cornfield's kind of in the background.
39:11With a fence around it, I hope.
39:13Well, there's an electric fence.
39:14Oh, okay.
39:15But the pigs were there last year, so the corn on our farm and the hog pasture are part
39:21of a rotation.
39:22We raise corn, soybeans, oats, hay, and then pigs again.
39:26And, uh...
39:27So, I ground this on Monday, this corn meal.
39:29Oh, you did?
39:30And brought it in today.
39:31Oh!
39:32And it's good.
39:32Oh, here, cut me a piece.
39:33So, uh...
39:34This looks so good.
39:36This is a great Saturday lunch.
39:38It's a great cold night supper, isn't it?
39:41It's pretty much, it's pretty good any time.
39:43And if you're a farmhand on a, on an appropriate farm, this is the kind of food you're going...
39:49I guess you'd have to have two sausages, right, if you're a farmhand?
39:51Well, yeah, yeah.
39:52You're going to be pretty hungry.
39:54Do you want a big piece or a small piece?
39:56Whatever.
39:58That looks good.
39:59I want to taste that freshly ground corn meal.
40:02So, what kind of corn is that?
40:03It's just yellow, actually, yellow-field corn.
40:08It is really tasty.
40:12Paul, thank you very much, and thank you for raising animals humanely and talking about it.
40:18Around Thanksgiving time, I was emailed this photo by our chief financial officer.
40:23Take a look at this picture.
40:25And I thought, wow, what a cute little...
40:27I didn't know what they were, actually.
40:29And then I read on, and he said, this is my niece's roommate at veterinary school,
40:36and she makes cupcakes, and these are turkey cupcakes.
40:41So, I thought, oh, my God, this is the cutest thing I ever did see.
40:44Then, around Christmas time, I got the rubber duckies photo.
40:50You never sent me a cupcake, by the way.
40:52I never got the cupcake.
40:53All I got were the photos.
40:56And then, last week, I got this photo, minus the french fries.
41:00The french fries are not in that photo.
41:02And I thought, oh, gosh, this is going to be so much fun.
41:04So, I asked Nikki to come on and make the cheeseburger and french fry cupcakes.
41:10So, you take a regular yellow cupcake.
41:12So, whatever you want, the recipes for these are on markstuart.com.
41:15And we just use whatever your favorite cupcake recipe is.
41:19And you cut them in half to make little hamburger buns.
41:22Okay.
41:22And they look sort of like a hamburger bun.
41:24Right.
41:24Yeah.
41:25So, then we're just going to put the end of them in here.
41:27Okay.
41:29One or two?
41:29Oh, whichever you want.
41:30Oh, one.
41:31Okay.
41:31I'll make one.
41:31However you want to make.
41:32Okay.
41:33Then the hamburgers.
41:34Then the hamburgers.
41:34Yeah, right.
41:35So, we use brownies.
41:36Again, whatever brownie recipe you want.
41:37And do you bake from scratch at home?
41:39Yes or no?
41:40Do you want the honest answers?
41:41Yes.
41:41Yes or no?
41:42Yes or no?
41:42Yes or no?
41:43I do, but so often I'm at the hospital for, you know, 16-hour shifts and there's only
41:49really time for boxed stuff at the end of it.
41:50Oh, okay.
41:51Well, so pretty soon we'll have all the best boxes for you.
41:55We're developing a whole line of boxed cakes and nobody will tell the difference.
42:01Okay.
42:01So, this is the hamburger.
42:02So, these are the hamburgers.
42:02So, I use two-inch cookie cutters or really whatever you can find that would cut in a circle.
42:06That looks like a good hamburger.
42:08Rather well done.
42:09Right.
42:09Yes, very well done.
42:10But it's safer that way.
42:11Okay, safer.
42:12So, a little tip about that.
42:14It's easiest to cut when the brownies are cold.
42:17Okay.
42:17Otherwise, they sort of deform if you cut when they're warm.
42:21So, next and this is the most time consuming and a little bit of the most tedious.
42:25So, now we dye the frosting and I just start with basic buttercream frosting or if you're
42:29doing it at home with boxed goods, you can use something in a jar.
42:34And what I do is I make green icing to represent lettuce.
42:39Yeah.
42:40Red for ketchup and a yellowish orange for cheese.
42:44So, should I make ketchup?
42:45You can make ketchup or you can make cheese, whatever you like.
42:47Okay.
42:47So, it's yellow and orange or no, I'll just do, I'll do ketchup.
42:50Okay.
42:51So, I'm going to make the lettuce.
42:53A lot?
42:54Just a little bit.
42:55What I usually do is sort of just go by look.
42:58I go a little bit at a time because it's not always easy to make it lighter if you make
43:04it too dark.
43:05Okay.
43:05So, that's actually, I think I have to add a little yellow to it to make it more ketchup-like.
43:11Right.
43:11Sometimes I add a little blue to my ketchup.
43:14Oh, okay.
43:14Um, and that makes it a little darker, a little more realistic.
43:19Okay.
43:20And a lot of times to my lettuce, I add a couple drops of yellow food coloring as well,
43:23because I find that that makes it a little less, um,
43:26I don't have any blue out here.
43:27Right.
43:28Okay.
43:30And then how do you apply it?
43:31So, then what we do is I put it in plastic bags, just, uh, freezer weight bags,
43:36because if you squeeze the regular weight bags, they usually burst.
43:39Um, and so I cut a little tip and probably about a half inch opening in each bag.
43:49And I, I usually start with the cheese.
43:51Oh, you have to.
43:51Yeah, you do my cheese first.
43:53So, what I do is I try and make a square so that when it smushes
43:57down later, it looks very much like a slice of cheese.
44:01So cute.
44:02Now, did you ever think of making animal cupcakes inspired by your patients?
44:06I do, I do.
44:07And the rough thing is, is that I have all these patients that come in and I have to,
44:11I would have to decide which is the cutest.
44:13Oh.
44:13To decide which one to insert.
44:14So, I put some, I put ketchup on top of this?
44:16Yep.
44:17And you can put the ketchup on in sort of a more irregular pattern.
44:20So it, that's how it would look if it, isn't perfect.
44:24Okay.
44:25I'll take some ketchup from you.
44:27Oh yeah, you need that.
44:28And then lettuce.
44:29And then lettuce.
44:30And so the trick with the lettuce to make it look the most realistic is to do a zigzag pattern
44:36along the edge.
44:39Exactly.
44:40So that way, when you smush the top on.
44:42Am I putting too much?
44:44No, that's perfect.
44:45So when you smush the top on this way, the ripples sort of come out the sides.
44:49Oh, it looks exactly like I have to work.
44:52Okay, so now we do need sesame seeds on the buns, right?
44:59Right.
45:00So our finishing touch, and just to make them stick better, I use a paint brush and just
45:05paint a little bit of water right on top of the cupcake.
45:09And then just grab some little white non-pareils and put them on top.
45:16And that gives it that little finishing touch.
45:18So cute.
45:21Now here's the piece de resistance is the fabulous french fries.
45:27Now you use a crinkle cutter, right?
45:29Use a crinkle cutter.
45:30There it is, crinkle cutter.
45:32And again, these are about $10 on amazon.com, and you can...
45:37Now did you have all these tools at home when you started out on this stuff, or do you look
45:40for tools too?
45:41So the crinkle cutter, I bought on Friday, this past Friday, and made the french fries
45:47for the first time, and sent them up here.
45:49But that's why I got the picture.
45:50I know.
45:50Oh, so look at this.
45:52So I just make this, and then I cut the whole fry, and then I spread them out on a nice baking sheet.
45:59And toast them?
45:59And toast them under the broiler for about 30 seconds.
46:02Don't they look just like crinkle cut french fries?
46:05And here you have...
46:08Look at the french fries.
46:11That is a french...
46:12And then you dip it into frosting.
46:13Oh my gosh.
46:14A little extra frosting.
46:17The best french fry I ever tasted.