BBQ Sauce from scratch and Chicken BBQ Meatloaf

hi everybody and welcome back to in thekitchen[Music]and I’m doing good have another sip ofwidecome to Hudson County Community Collegefor courses that transfer to four-yearschools and provide credentials forin-demand careers there are the newesttechnologies and facilities anywhere andcaring professors and staff to help mesucceed a great education and fullcampus life all for a fraction of thecost of most four-year schools HudsonCounty Community College close to homeaffordable high quality life changingregister now today I’m working on arecipe that lots of people have askedabout I taught it at Hudson CommunityCollege the extended education classthat I gave there about a month ago andpeople have definitely asked about iteven someone who owns a restaurant sayhow do you make barbecue sauce barbecuesauce is not hard to make there aredifferent variations of it you haveeastern North Carolina that barbecuesauce is a vinegar base sauce then youhave the South Carolina now SouthCarolina their base is mustard now thevinegar in the mustard is in this recipethat I’m going to teach you today aswell now the Texas their style they usein those big grills that you’ve seen I’mchecking this the big grills they usewhat is called a mop and they put itinto the pail and what they do they justwere considered mopping the barbecuesauce and it’s not as thick as ours okayI’ll be back with a little bit moreinformation but in the meantime let’shave some wine and this is domaine derivier and this is de rozier okay let’ssee what we have here[Music]oh very nice and my nice little stopperto keep it fresh and you would want todo the same let’s have a sip of winethat’s good now before I tell you alittle bit more the first thing we haveto do is saute our onions the wholerecipe consists of a lot of differentthings we have vinegar I have lemon I’muse the juice of a lemonI have chilli sauce which is depth whichis definitely needed also I have paprikaand I have some mustard and I have someKY and now the Cayenne can just pick itup a little bit okaychop onion as I said over here I havebrown sugar a little salt a littlepepper now some of the sauces are basedalso and they like using a lot of pepperin theirsalso I have some sugar that’s just tosweeten it up a little bit and we’rejust a shy of sauce okay and that willadd to it alsomolasses I’ve used molasses and what themolasses does is sweetened it and if youlook at some barbecue sauces you seethat is dark and that comes from themolasses but not all of them are okaynow back to the barbecue sauce itselfbut before I do that I have a onion herewhat you need to do just put a littleoil in your pot and you’re gonna takeonion and you’re gonna add to it now youjust want to onion to saute you don’twant to try not to let it burn that willmess up your whole entire pot you do notneed a lotof onion as you can see but I can makethat a little finer because at the endof your recipe you just might want tostrain it and with when you strain ityou’re straining or the onion that’sinside of your sauce so I’m gonna takethis of course I forgot some as usualI’m Mac a bench cream okay so I’m gonnatake this add it to my oil I’m usingolive oil that’s left up to you you donot have to this is okay let me juststraighten this up a little bit butsometimes it can get a little messy inhere you know how that isokay now I want to make sure that thisis stirred a little because like I saidyou do not want your onions to burn yeahyou just want them just a littletranslucent displaying blame the heat onthis it’s not up to high so that’llshould be good now going back to thedifferent types of barbecue saucesnow I already mentioned that you havethe Texas you have South Carolina andyou have Eastern North Carolina okay theKansas Cityokay Kansas City their barbecue sauce isa little bit more thick it’s sweeterokayit’s tangent Kansas City their barbecuesauce they make them a little littledifferent then you have the Alabamawhite sauce it’s a white barbecue saucenow I’m seeing it on shelves I tried itmyself it wasn’t quite for me but Iattempted to make it when I was first inculinary school so maybe I didn’t makeit rightbut anyway it’s a white barbecue saucelike I said and the base is mayonnaiseokay quite different quite different butthat’s how some of the barbecue sauce inis there from the south as you know andit can be a little different okay myonions are doing okay maybe we’returning up just a pinch I’m starting tosmell it then we add a pinch of salt[Music]there we go and a pinch of black peppermmm you want that little that littlespice to hit you okay now that these areworking yeah smells good too okay nowI’m making this recipe this barbecuesauce it takes two parts the first partis adding some of these ingredientswhile all of these ingredients togetherthe whole thing is when you’re doingthis especially the first part you haveto watch your stove you have to watchyour sauce but you do not want it toburn it will start getting thickafterwards but just be careful payattention to it I stress that and stirit occasionally like every 30 secondsthat’s how I do some recipes called formaking the barbecue sauce they say ohyou can do it in 15 minutes me I letmine the first part of the sauceI’d say I’d let it run for a good 20minutes maybe a half an hour because Iwant all of those flavors to cometogether the second part I’d do that foranother 15 minutes when you’ll see whenI take that and put it into the pot forabout 15 minutes and then I combinedthem all together at the em and I letthat run for maybe I was at maybe a goodhour but very very low flame on yourstove a very low for about an hourand what happens it starts to thickenyou’ll know this and also when you addthe molasses that is going to reallyreally pull it together and at the endof the day what do you have this isbarbecue sauce that I made oh I wouldsay a good week or so ago and if you seeit’s it’s thick I used it last night onsome chicken and let me tell you it wasso good I’d find that after you makeyour barbecue sauce let it sit in therefrigerator and after a few days maybeafter a week you’re gonna notice that itis getting thicker and then when youserve it to your family and friendsthey’re gonna say oh my goodness willyou could just barbecue sauce from andyou’re gonna tell them I can’t tell youthe hotness joking you could tell themhowever I also would like to stress whenyou’re making this barbecue sauce thefirst time it might not come out toexactly the way that you want it and ithappened to me I’ve tried just aboutthree four or five maybe six times untilI got it exactly the way that I want itokay so now that I talked to them let’sget started blending all of thesetogether alright so I have in a bowlabout two tablespoons of vinegarthis is distilled vinegar okay then Ineed a quarter or rather a half of alemon thisyes yes I hope everybody is doing fineby the time this airs hopefully thecoronavirus will be gone just take iteasy and remember to wash your handswhich will you know help and keep youand your families safe okay all right sohalf of the lemon is approximately aquarter right like I said the other timeI love lemon otherwise how I made itokay now we have our lemon once my handsrinse my hands oh I had two of these allright so the next thing I’m gonna do Ihave my chili sauce I’m gonna add thatoh they look goodthis is one cup of chili sauce yeah yeahwe go now it is not that hot and theheat is coming up I’ll be in here youknow I told you before I’m in herecooking and I’d be sweating up a stormbut it’s okay because why we like tocook all right now we need some paprikaokay we only need approximately oh I saya quarter of a teaspoon paprika you canuse regular or you can do smoke that’sup to you now this portion is I’m makingthis for one when I mean that that batchof barbecue sauce it was double what I’mdoing today because I wanted some to beleft over good okay so we did thepaprika now we need mustard and mustardI use one teaspoon approximately youcould do a little bit more if you likeoh yeah that’s coming together reallygoodokay then like just so we already haveour onion let me check oh yeah that’sdoing good okay we need a lots of moneyI have a cup of water that’s good weneed a tablespoon on Worchester ShiasauceI set it here we go okay I want to stayin my table two tablespoons of darkbrown sugar come on there we go[Music]all right so we already added some saltthis is looking really good I’m gonnatake this off the burner for a secondbecause I do not want my onions to burnand mess up everything so a little bitmore a pepper and look how easy this islook how easy this is now the next partI want to mix oh oh yeah okay yeah thisis what I’m talking aboutlet’s bring this back like I said youdon’t want you don’t want your onions toburn because it should be don’t becomplaining Ohunder the spirt you know what I meanyeah you don’t want that to happen okaynow mixing some people like I was doingas demonstration I was going in a circleyou want to go back and forth becausethat will help mix it better than justtaking it and turning it in a circle[Music]okay so now that I do that I’m going toadd this mixture right to my poteverything in there and I want to stirthis I’m gonna turn the heat up just alittle bit that will get it going okayyeah this is going to be to dive boy asTabora says one day imma get her overhere she is so busy working so you cansee and meet her the fabulous thefabulous mr. demora yes okay hmmoh yeah that’s the most put stir them alittle bit like my hands let’s have alittle sip of wine mmm so good domainedelgrovia the wine is superb you willlove it and they have had write-ups inmagazines in California about it okay sothat part is done let me scrape the restof this chili sauce and hereokay I can put this here well thishelped away and continue to stir my turnthe physical aim behind me to flee I’mgonna turn the heat up just a little bitand just keep stirring for the momentthat now I told you that there are twoparts to it we will start working onthat after this has start to bubble alittle bit when I come back stay rightwhere you are as cool temperatures areupon us the first thing I think of issoup season and one pot meal RLSchreiber products are the perfect wayto start your homestyle recipes theseason with such a wide selection ofconcentrated stocks Chili Peppers andflavor based products that are L shraddhwill be the beginning of your end resultenjoy an afternoon or evening after workat paulie’s brick house on RestaurantRow and Jersey City Heights with yourselection of specialized pizzas you canaccompany them with a cold beer or evena cocktail open daily from 4:00 p.m.until 2:00 a.m. with every of the Fridayfeaturing live entertainment[Music]hi I’m back I just had to pay attentionto this first part of the source like Imentioned you have to stir it because ifyou leave it for maybe two or threeminutes you’ll notice it’s starting tostick to the pot okay now that we gotthe first part now we’re going to workon part two this is hot because it’sstarting to smoke now we’ll work on parttwo with a sip of wine oh so good okaywe need ketchup and I’m addingapproximately I would say a cup ofketchupnow that was hot I didn’t expect it tobe that hot so it startled meDola probably laughing yeah there we goyeah and you turn this down just a pinchokaythat part is done we’ve already addedvinegar to the first part so we don’tnecessarily have to add more but you canthat’s left up to you after you makethis a couple of times okay I’m going toadd a little bit more of sugar oopsspilling it all over the place making amess okay remember have to stir becausethese products will start to stick andburn and then you’re gonna have to startall over and you’ll be mad at yourselfwith me because should we say everydaydidn’t shall be okayalright this is looking really good whewthat’s nice that’s real nice okaythat’s my hand wipe my hand so I checkthis as it is bubbling away okay so wehave our ketchup in here and like I saidwe have already added vinegar you canadd more if your bike tablespoon ofsugar some cayenne pepper give this alittle kick oh yeah so you see it’s donein two parts you want this part to startworking while the other is doing thisthing okay let’s go back oh yeah this islooking goodarrived so for those of you who aretuning in what we’re making today isbarbecue sauce from scratch we’ve hadvinegar we’ve had our half a quarter cupof lemon juice which is equivalent to ahalf of a lemon rolling on the tablemakes all the juices come come to thefront a cup of chili chili sauce ratheryou can make your own chili sauce if youcan we add a three to three quartertablespoons of paprika and we orderedone tablespoon of mustard we sauteed aquarter of a cup of onion we did thatearlier in that pot we add a let’s add alittle bit more waterwe added water okay and Worchester Shiresauce brown sugar quarter teaspoon ofpepperand when this is put into that pot weare going to add the molasses okay letme check whew you see this is what I’mtalking about it’s starting to – I’mstick to the pot so I think I came overhere like a minute ago and it smells sogood oh my goodness that smells so goodahh that’s what I’m talking about andit’s starting to get thick it’s on itswayokay alright so yeah let’s do this likeI said for those of you who are justtuning in it is my version of barbecuesauce and there’s a lot of versions outthere and they are seemingly all good asmentioned before there are Eastern NorthCarolina vinegar-based barbecue saucesthere’s South Carolina that’s themustard there’s Texas that’s the mopthey take those big mops and if you goto youtube you’ll see them it’s calledmopping the barbecue sauce Kansas Citythey have the sweet and aunt Angiesauces and Alabama they have the whitebarbecue sauce which is a mayonnaisebase okayso here I go again oh yeahlook at this I guess you can see it itis bubbling away I think this has beenon here for about a good ten minutes soand like I said this looks good and asmell so good so now I’m gonna take thisthe second part and I’m gonna add it tothis first pot okay let’s get this inhere let’s get all all of itonce your barbecue sauce to be a hitthis summer right okay your friendsgonna say who made that barbecue saucemeans I did okay can I have the recipeand you probably say how much you’ve hadme for the rest of me I’m paying younothing you’re gonna give it to you mycousin said okay I’ll think about itokayso here we are back and you see thesteam just coming out of that’s thevapors coming out of it oh yeah thatlooks good and of course I forgotsomething a tastingjust to see what’s going along with it[Music]oh wow when you first tasted this rightat the beginning and then the flavorseverything gets to the back of yourtongue and you’re gonna say oh mygoodness I think I mentioned and one ofthe other shows when I took the soulfood class up at Hudson CommunityCollege the continuing ed class andthere was a young boy there with hismother he was about 11 years old and heactually was in him barbecue sauce andthat was a little concern I said how areyou doinghe says oh I’m doing fine as if you’dlike it because yeah yeah yeah I like itjust tasting and tasting and tasting thesame happen I told them the class had tomake baked macaroni and cheese and Iwent just to watch him because he’syoung I don’t want to get hurt and alsoI taught him how just spatchcock achicken so I went over to him and I heldthe knife and I showed him how to do itin his mother she was there justwatching and she enjoyed it too just tosee her son learning how to cook so Isaid to him oh you like this and you’regonna be a chef one day because yeahyeah I’m gonna be a chef so I thoughtthat was really nice really nice okaynow here we go oh this is good folks nowthis part I’m going to add the molassesnow you can let this cook we don’t haveas much time but you can let this likesimmer on your stove as low as you canget for about before you add themolasses or after it doesn’t reallymatter for about a half an hour somerecipes call it 10 minutes and somepeople some recipes call a 15 minutesbut I believe the longer you you take tomake it more of the flavors just gatherin it you know what I’m saying thatthat’s what you call cooking you don’twant to rush your meals and then at theend of the day when this is ready youmight want to take one of your strainerspullover pot pour this and just let letit take its time and the onion will staywith it stay in the strainer that’s thelevel of do you mine here is half strainso I have some some onion in it whichit’s good all rightmolasses this is just pure molasses andyou know molasses is a little sweet andit’s thick but don’t worry about it asyou work on your barbecue sauce that’sleft up to you to see how it tastesokay so here we go see how thick that isand this is approximately a quarter of acup and the molasses is going to turnthe barbecue sauce dark because ofcourse molasses is dark so it’s sweet ohyeah here this let me move the pot overhere so maybe you can see it that’s hereand if you see what I mean hopefully thecamera is catching this it’s turning itdark and like I said after this sits inyour mason jar or whatever it’s going tothe flavors is really really going tohit it okay but just back on let melet’s seeWow look at that it’s just getting it’sjust stick look at that Wow nice I thinkI want to add a little lemon a littlemore lemon yeah that’s that and you canadd vinegar if you like I’ve made thisseveral times so my taste buds are usedto the way that I make it but like Isaid try this a few times this is areally good starting to thicken let’sadd just a little bit more of themolasses stir and now it’s getting darkokay now I will take this and I will putit on the stove and let it finish butfirst I have to have a sip of domaindead river get why the Rose Heymmm oh yeah now I put some cayennepepper I think I’m just gonna happenthat’s a little bit more because I likeit hot and then watch after this it’sfor few hours 24 hours herself and thenI pour hard said whoahappen a lot of cayenne pepper in hereyeah and also what I didyou might see a jar sitting here this ishot honey what I did I took some honeyabout good sized jar put it in the potthen I took jalapeno peppers cut them along way left a few seeds put that inthe pot with the honey and let it boilfor about maybe 10 minutes and let metell you I made some was what somepancakes I’ve made some waffles when Idid that waffle and chicken show Ipoured some of that on there let me tellyou the sweetness in the high of mygoodnesswhew that was good now this is startingto thicken which is exactly what wewanted okay now once again we areworking on our barbecue sauce fromscratch and we’ve add a vinegar we addedthe lemon we added two chili sauce heredifferent chili sauces out there I get abrand that starts with a letter you knowwhich one paprika cayenne pepper quarteronion sauteed first half a cup of waterWorchester soy sauce brown sugar saltand pepper and just regular cane sugarthat was the first part I put that onthe stove let it be on the stove just alow flame if you came for a good half anhour then I made the second part andwhich I used a regular tomato ketchupI also added well I already had addedvinegar so I really didn’t need thatmuch more and the sugar and you saw megoing back and forth with the cayennepepper and here it is oh wow that looksreally good so I hope you enjoyed thisepisode of barbecue sauce from scratchand we will be right back with what doyou think is coming up with this thatI’m gonna take the barbecue sauce andput on top it’s going to be chickenmeatloaf yes chicken meatloaf there’sturkey this beef there’s all differenttypes but today we are doing chickenmeatloaf with a sip of wine see you in aminute don’t go nowhere[Music]hi and welcome back normally I makemeatloaf with turkey because Ipersonally do not eat beef but I decidedone day I’m going to make a chickenmeatloaf something totally differenttotally different so here I amon this nice afternoon went to the storethe supermarkets they’re all empty stopand shop supermarket is I mean thatempty with people but adjust the shelvesare empty there was no chicken there thebeef is going the produce and all thatkind of stuff people is if the mic iswhat should I say Thanksgiving Eve todayin stopping job and today is Saturday mygoodness what could I tell you but beingat a Saturday remember tonight onComcast channel one nine zero in JerseyCity join me to watch my show it’s everySaturday eveningprimetime Comcast Jersey City stationone nine zero every Saturday from 8 to 9p.m. and you can also catch the show inQueens on Verizon spectrum and RCN andthat’s every Wednesday from 5:00 to 6:00and Saturday afternoon from 12:30 to1:30 so we’re all over the place andmore is coming all right so now it’stime to get ready and work on thischicken meatloaf which is going to bethe best you know this app so I have agreen pepper I have red pepper haveparsley and onion I have a Lipton soupmix we all know about that have mustardAB sage and oh okay I have the roastedgarlic pepper and this one is reallygood this is the sweet and smokyevery season from RL Schreiber both ofthem this is really good it’s reallygood you just sprinkle it on your seasonyour chicken with it you could rub itdown and then you bake it and it’s goingto give you that rotisserie flavor sosee if we can get a hold of this you canalways contact me for this okay let’sget started first I want to work on thegreen pepper but you know I’m like I’mgetting to that wine don’t worry youknow me all right so here we goand let’s not waste because it’s not agood thing if people out there who arehungry and they need food and stuff likethis wasted is no good right okayso I’m using approximately oh I savedtwo pounds or two and a half pounds ofground chicken and with that I don’twant to put too much seasoning becausethen I could ruin it ruin it okay sohere we go that’s I can overdo it inother words with them too much and thenwhen we get to eat it all you’re goingpay the green pepper and red pepper andwe don’t want that to happen right andwe say every day what happened to youyou know what I’m talking about as youcan see I’m always in a happy moodthere’s nothing wrong with that you haveto enjoy life enjoy it okay yeah this isit Wow okay so I think that’s a goodamount for this just put it here and dothis okay[Music]but first I need a glass of wine y’allprobably say there goes Renee with thatline again okay that’s alright I’m surewhen you cook you also have wine or beeror a cocktail whatever is your fancy tohelp you enjoy what you’re doing youmight have music playing in thebackground as you know this you hearmusic here on the shelf oh that’s reallygooddomaine down river here this is the 28thtune Rose a very nice very very niceokay I got the green pepper it’s cut offthe top of the red pepper doesn’t thisremind you that remember when we did thestuffed peppers wasn’t that good oh mygod I had a ball doing that hmm that wasreally good I think I did a vegan styleand don’t remember but if not I’m goingto do vegan style so y’all could beinclude it there’s most of the food it’snot vegan and a lot of vegan lovers outthere and I will eat vegan food I don’thave a problem to me it is really goodreally good okay here we gowith the red pepper let’s do thiswait my hands I’m telling you okay whatdo we have nextwell we have our ground chicken here butI want to cut up a little parsleybecause I’m gonna add that to the mix tothe mix like you’re mixing recordsalright some of you know me for a longtime I used to be a DJ years ago and itwas at a club in New Yorkon 19th Street and it was called theinfernothose were the days I was the head GGwhile the only DJ being Kenny carpenterhe was too light guy and I played thatstudio 54 the warehouse in the BronxBLS doing Frankie Crocker time and whoelseoh and Katie you doing Paco time thosewere the good old days some of you folkswho know that music was jumping and westill listened in to the same musictoday like Jack God know what I meanand I want to thank you you rememberthat one I want to thank you HeavenlyFather yeah that was the little afterthat two tons of fun just us I’m takingyou back to the music maybe one day if Iget the licensing that I can play someof that music well how the show is goingand that will get you going you be inthere crazy all right so I have thatnext I want to add some look i’ma knockthe table tell I want to add some garlicnothing wrong with fresh garlic rightthat’s what that’s here let me clean youknow what missing somethingI’ll just use this us clean off myworkspace when we was in culinary schoolthat we didn’t clean the ball they’reobvious – f would get on that case whatare you doing working on a dirty boyclean it up but it wasn’t screaming andhollering like you see at therestaurants because we were students andwe were learning so we have a littlebreak every once in a while right okaylook at thatthere it goes I think I put a little bitmore garlic because we do love garlichere at home yeah there we gookay that’s sort of like minced Asst nowhat’s that oh my goodness I’m enjoyingmy day today I really am this is a goodday and I hope you enjoying yours to thebest that we can because of thecoronavirus and I don’t know it’s just abad thing so now too many people arepassing coming okay so I got that okaynext ground chicken that was gettingready to say ground turkey because I’mso used to it okay so we have all ourseasonings now the next step is just toadd – it’s okayafter a sip of wine mmm so good alrightso let’s start we’re going to add ourgreen pepper and red peppernice color really nice color okay now Ileft some in here just in case we wantto add a little bit more and you cantell after you mix it all together isthat what you mean green pepper redpepper it’s impossible we have to havepasta and then we’re gonna add thegarlic which I love mmm have you everhad I’m garlic mashed potatoes that’sthe best garlic mashed potatoesall right next this is the roastedgarlic pepper just a little in the hamOOP I don’t want to overdo it now okaysqueeze in between the fingers gettingthe oils out of it let it pop a littleyeah that’s what I’m talking about huhooh oh I smell they’re almost gonna makeme sneeze it’s so powerful now this isthe roasted and smoky rotisserie you’regonna add that and look at the color onthat look at that oh my goodness it’sjust the best oh yeah I don’t want tooverdo it so I think I’m crazyokay so we have all of this next I wantto add the soup mix this is an onionsoup mix and what I do I sort of breakit up with my fingers and then BAMthe BAM there you go alright next ismustard that’s gonna add just a littlemustard yes that’s a good almost twotablespoons of mustard all right I wantto get my fingers in there and reallyreally mix that chicken and theseasonings together the way theysupposed to be done spatulas good butyou know we want a whole no we we havehome we want to really get this goingokay so then we set this aside back toegg let’s do this okay that’s what I’mtalking about we just do this a littleget that in there for that now I want toget in here and mix all of this togetherI mean really good we don’t want tooverdo it just so you can see theseasonings yeahoh boy this is exactly what I’m talkingabout oh you see that you can see theposture here syllables just a pinch ofsaltcome on yeah let’s do thishmm okay it’s coming now add a littlebit of sage yeah so ground sage who’scoming by to eat like I said beforenobody knows him too of this otherwisethe borer would be here you know shewould be here Renee I’m coming aroundthe corner I’m gonna get my my mimosaand I want you to put on some housemusic a little bit more up parsley Iwant you to put on some house musicthose we all want our all down you knowwhat I mean mm-hm every time okay comeon back and I have my bottle of winethen we get in here start to talking andetc etc and it’s so much fun okay sothis is looking really good and though Isaid don’t overmix what look like I’mdoing it anywayRenee is that what you preach you do theoppositeokay I think we’re good with this nowall right so now that this is ready putthis on the side and I have my panlet’s take this off and I’m using myhandy cash time it is the best we’recooking now I’m gonna add just a littlebit of olive oil to the bottom there wegoI can take this so taking my hand andput in there even though they are cleanjust the bottom okay there we go now I’mgonna take this get that chicken inthere oh my goodness look at that oh wowthis looks really good yeah oh look atthe seasoning on it oh boy oh boy Wowcan you see this look at that look atthat that’s good ya can make somesandwiches out of it later on andremember at the beginning of the show Imade that barbecue sauce so we’re gonnatake back we’re gonna slice this and putthe barbecue sauce on top and we’regonna throw down because it’s a namewhere you live I’m coming back for someof that you know you know what I meanyeah okay I think I’m good with thatmy ovenat 350 degrees until the internaltemperature is a hundred and sixtydegrees and then you should be good togoit should be ready to to eat let me haveanother sip of wine and when I come backwe will slice into this chicken meatloafand the barbecue sauce we’re gonna placeon top and we will be ready to throwdown having like little sandwiches hereand there you know however you want toyou know and enjoy your chicken but wehave everything thank you see you in aminutedon’t go anywhere hi I’m back and we areready to throw down earlier I made somebarbecue sauce from scratch you have therecipe do not be afraid to make it twothree four times because it takes alittle while to get the hang of it andfor your your your palatethe way that you like it I make it theway that I liked it I have mild and havespicy okay so we have a chicken meatloafwe have our wine domain della Rovereand this is the rose a this is a 20-18and I’ll have a sip of this as you haveyours Wow here’s to youhmm okay let me get the chicken meatloafoh yeslook at that that is simply beautifuland I brought to temperature this I’mgoing to temperature up to 165 degreeswhich you should do whenever you arecooking chicken 165 degrees some peoplebring it to maybe 160 degrees you needto take it out and then of course itjust starts to move out okay so let mesee now if I can grab this meatloaf outand put it on our pop perfect right onto the look at that isn’t that beautifulWow okay let me move this cast iron outthe way oh look at thissimply beautiful I am ready I hope youare toojust ring the bell you know theapartment okay let me do a couple ofslices here Wow what’d you say don’t beso stingy on the slices okay how theyget a little bigger here we go againmmm againoh the knife just just goes right to itlook at that you can see you can see allthe spices inside of it and it’s fullycooked so the next step I’m going to addjust a little more of the barbecue saucethat we created todayoh my goodness this is barbecue chickenat its bestyes mmm Wowvery very good yeah this is home cookingthis is that restaurant meal this ishome cooking another sip of wine andthank you again for coming to in thekitchen with chef Rene UN until nexttime[Music][Music][Music]come to Hudson County Community Collegefor courses that transfer to four-yearschools and provide credentials forin-demand careers there are the newesttechnologies and facilities anywhere andcaring professors and staff to help mesucceed a great education and fullcampus life all for a fraction of thecost of most four-year schools HudsonCounty Community College close to homeaffordable high quality life changingregister now as cool temperatures areupon us the first thing I think of issoup season and one pot meal our ElSchreiber products are the perfect wayto start your homestyle recipes toseason with such a wide selection ofconcentrated stocks Chili Peppers andflavor based products that are elSchreiber be the beginning of your endresult enjoy an afternoon or eveningafter work F qualies brick house onrestaurant row and Jersey City Heightswith your selection of specializedpizzas you can accompany them with acold beer or even a cocktail open dailyfrom 4 p.m. until 2 a.m. with every ofthe Friday featuring live entertainment[Music][Music][Music][Music][Music][Music][Music][Music][Music][Music]you[Music]you