BBQ Chicken Meatloaf

hi everybody and welcome back to in thekitchen[Music]and I’m doing good have another superwidecome 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 from 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-based 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 aswellnow the Texas there style they use inthose big grills that you see 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 domain BelleRiviere and this is DeRosa okay let’ssee what we have hereoh very nice and my nice little stopperto keep it fresh and you would want todo the same let’s have a sip of wine mmmthat’s goodnow before I tell you a little bit morethe first thing we have to do is sauteour onions the whole recipe consists ofa lot of different things we havevinegar I have lemon I’m use the juiceof a lemonI have chili sauce which is deferencewhich is definitely needed also I havepaprika and I have some mustard and Ihave some KY and now the Cayenne canjust pick it up a little bit okay choponion as I said over here I have brownsugar a little salt a little pepper nowsome of the sauces are based also andthey like using a lot of pepper intheirs also I have some sugar that’sjust to sweeten it up a little bit andwe’re just a shy of sauce okay and thatwill add to it alsomolasses I use molasses and what themolasses does is sweetened it and if youlook at some barbecue sauce as 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 am your gonna take onionand you’re gonna add to it now you justwant to onion to saute you don’t want totry not to let it burn that will mess upyour whole entire pot you do not need alot of onion as you can see but I canmake that a little finer because at theend of your recipeyou just might want to strain it andwhatwhen you strain and you’re straining orthe onion that’s inside of your sauce soI’m gonna take this of course I forgotsomething as usual I’m Mac a benchgrinder okay so I’m gonna take this addit to my oil I’m using olive oil that’sleft up to you you do not have to thisis okay let me just straighten this up alittle bit but sometimes it can get alittle messy in here you know how thatisokay 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 is not up too highso that’ll should be good now going backto the different types of barbecuesaucesnow 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 sweeterokay it’s tangent Kansas City theirbarbecue sauce didn’t make them a littlea little different then you have theAlabama of white sauce it’s a whitebarbecue sauce now I’m seeing lunchshells I tried it myself it wasn’t quitefor me but I attempted to make it when Iwas first in culinary school so maybe Ididn’t make it 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 inAlabama is they’re from the south as youknow and it can be a little differentokay my onions are doing okay maybe I’veturn it up just a pinchI’m starting to smell it then we add apinch of salt there we go and a pinch ofblack pepper mmm you want that littlethat little spice to hit you okay nowthat these are working yeah that’s thesmells goodokay now I’m making this recipe thisbarbecue sauce it takes two parts thefirst part is adding some of theseingredients while all of theseingredients together the whole thing iswhen you’re doing this especially thefirst part you have to watch your stoveyou have to watch your sauce but you donot want it to burn it will startgetting thick afterwards but just becareful pay attention to it I stressthem and stir it occasionally like every30 seconds that’s how I do some recipescall for making the barbecue sauce theysay oh you can do it in 15 minutes me Ilet mine the first part of the sourceI’d say I 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 combine themall together at the em and I let thatrun for maybe I was in maybe a good hourbut very very low flame on your stove avery low for about an hour and whathappens it starts to thicken you’ll knowthis and also when you add the molassesthat is going to really really pull ittogether and at the end of the day whatdo you have this is barbecue sauce thatI made oh I would say a good week or soago and if you see it it’s thickI used it last night on some chicken andlet me tell you it was so good I’d findthat after you make your barbecue saucelet it sit in the refrigerator and aftera few days maybe after a week you’regonna notice that it is getting thickerand then when you serve it to yourfamily and friends they’re gonna say ohmy goodness will you could this barbecuesauce from and give them the talent Ican’t tell you harden is delicate youcould tell them however I also wouldlike to stress when you’re making thisbarbecue sauce the first time it mightnot come out to exactly the way that youwant it and it happened to me I’ve triedthis about three four or five maybe sixtimes until I got it exactly the waythat I want it okay so now that I talkedto them let’s get started blending allof these together alright so I have in abowl about two tablespoons of vinegarthis is distilled vinegar okay then Ineed a quarter or rather a half of alemon thisyes hope everybody is doing fine by thetime this airs hopefully the coronaviruswill be gone just take it easy andremember to wash your hands which willyou know help and keep you and yourfamilies safe okay all right so half ofthe lemon is approximately a quarterright like I said the other time I lovelemon otherwise how I made it okay nowwe have our lemon once my handsrinse my hands oh I have two of theseall right so the next thing I’m gonna doI have my chili sauce I’m gonna add thatoh they look good this is one cup ofchili sauce[Music]yeah we go now it is not that hot andthe heat is coming up I’ll be in hereyou know I told you before I’m in herecooking not be sweating up a storm butit’s okay because why we like to cookall right now we need some paprika okaywe only need approximately oh I say aquarter of a teaspoon paprika you canuse regular or you can do smoke that’sup to younow this portion is I’m making this forone when I mean that that batch ofbarbecue sauce it was double when I’mdoing today because I wanted some to beleftover good okay so we did the paprikanow we need mustard and mustard I useone teaspoon approximately you could doa little bit more if you like oh yeahthat’s coming together really good okaythen just so we already have our onionlet me check oh yeahthat’s doing good okay we need aproximally I have a cup of water that’sgood we need a tablespoon or warchest toShia sauceI set it right here we go okay I don’twant to stay in my table two tablespoonsof dark brown sugar there we godear all right so we already added somesoft this is looking really good[Music]I’m going to take this off the burnerfor a second because I do not want myonions to burn and mess up everything soa little bit more up pepper and look howeasy this is look how easy this is nowthe next part I want to mix oh oh yeahokay yeah this is what I’m talking aboutlet’s put this back like I said youdon’t want you don’t want your onions toburn because it should be don’t becomplainingoh my onion spurt 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 in turning it in a circle okayso now that I do that I’m going to addthis mixture[Music]right to my pot give everything in there[Music]and I want to stir this I’m gonna turnthe heat up just a little bit that willget it going okay yeah this is going tobe to die boy as de Bora says one dayi’ma get her over here she is so busyworking so you can see and meet her thefabulous the fabulous miss Deborah yesokay hmmoh yeah that smells good stir them alittle bit wipe my hands let’s have alittle sip of wine mmm so but domaindelgrovia that 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 chilli sauce and hereokay I can put this heremove this out the wayand continue to stir and turn the momentof calamity hand me the flame up 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 toseason with such a wide selection ofconcentrated stalks chili peppers andflavor based products that are L shriverbe 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 twothis is hot because it’s starting tosmoke now we’ll work on part two with asip of wine boom so good okay we needketchup and I’m adding approximately Iwould say a cup of ketchupnow that was hot I didn’t expect it tobe that hot so it startled mey’all are probably laughing yeah therewe gowhat’s up just here let me turn thisdown just a pinch okay that part is donewe’ve already added vinegar to the firstpart so we don’t necessarily have to addmore but you can that’s left up to youafter you make this a couple of timesokay I’m going to add a little bit moreof 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 tell me okayall right this is looking really goodwhew that’s nice that’s real nice okaylet’s playcan’t wipe my hands off check thisbecause it is bubbling away okay so wehave our ketchup in here and like I saidwe have already added vinegar you’regonna add more if your bike tablespoonof sugarsome cayenne pepper give it a littlekick oh yeah so you see it’s done in twoparts 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 1/2 1/4 cup oflemon 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 3 to 3/4 tablespoons ofpaprika and we ordered 1 tablespoon ofmustard we sauteed 1/4 of a cup of onionwe did that earlier in that pot we add alet’s add a little bit more water weadded water okay and what just too shyyour sauce brown sugar quarter teaspoonof pepper and when this is put into thatpot we are going to add the molassesokay let me check whew you see this iswhat I’m talking about it’s starting to- I’m stick to the pot so I think I cameover here like a minute ago and itsmells so good oh my goodness thatsmells so goodthat’s what I’m talking about and it’sstarting to get thick it’s on its wayokay all right so yeah let’s do this[Music]like I said for those of you who arejust tuning in it is my version ofbarbecue sauce and there’s a lot ofversions out there and they areseemingly all good as mentioned beforethere are Eastern North Carolinavinegar-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 and tangi saucesand Alabama they have the white barbecuesauce which is a mayonnaise base okay sohere I go again oh yeah look at this Iguess you can see it it is bubbling awayI think this has been on here for abouta good ten minutes so and like I saidthis looks good and it smells so good sonow I’m gonna take this the second partand I’m gonna add it to this first potokay let’s get this and here let’s getall all of itonce your barbeque sauce to be a hitthis summer right okay your friendsgonna say who made that barbecue saucemeans I did say 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 say okay I’ll think about it okayso here we are back and you see thesteam just coming out of that’s thevapors coming out of it oh yeah thatlooks goodand of course I forgot something atasting just to see what’s going alongwith it[Music]oh wow when you first tasted it’s rightat the beginning and then the flavorseverything gets to the back of yourtongue and you’re gonna say oh mygoodness I think I mentioned him 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 I said you’dlike it because yeah yeah yeah yeah Ilike it and just tasting and tasting andtasting the same happen I taught themthe class how to make baked macaroni andcheese and I went just to watch himbecause he’s young I don’t want to gethurt and also I taught him how justspatchcock a chicken so I went over tohim and I held the knife and I showedhim how to do it in his mother she wasthere just watching and she enjoyed ittoojust to see her son learning how to cookso I said to him oh you like this andyou’re gonna be a chef one day becauseyeah yeah I’m gonna be a chef so Ithought that was really nice really niceokay now here we go oh this is goodfolks now this part I’m going to add themolasses now you can lick this cook wedon’t have as much time but you can letthis like simmer on your stove as low asyou can get for about before you add themolasses or after it doesn’t reallymatter for about a half an hour somerecipes call it ten 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 that’sthat’s what you call cooking you don’twant to rush your mealsand then at the end of the day when thisis ready you might want to take one ofyour strainers put it over pot pour thisand just to let let it take its time andthe onion will stay with it stay in thestrainerthat’s Olympus up to you mine here ishalf strain so I have some some onion init which it’s good all right molassesthis is just pure molasses and you knowmolasses is a little sweet and it’sthick but don’t worry about it as youwork on your barbecue sauce that’s leftup to you to see how it tastes okay sohere we go see how thick that is andthis is approximately a quarter of a cupand the molasses is going to turn thebarbecue sauce dark because of coursemolasses is dark so it’s sweet oh yeaheven this let me move the pot over hereso maybe you can see it that’s here andif 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 see oh look at thatit’s just good it’s just stick look atthat nice I think I want to add a littlelemon a little more lemon yeah that’sthat and you can add vinegar if you likeI’ve made this several times so my tastebuds are used to the way that I make itbut like I said try this a few timesthis is looking really good starting tothicken let’s add just a little bit moreof the molasses stir and now it’sgetting 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 domain Debreally get why the Rose Heymmm oh yeah now I put some cayennepepper I think I’m just gonna end that’sa little bit more cuz I like it hot andthen watch after this sits for few hours24 hours herself and then I poured onhim let me say whoa I happen a lot ofcayenne 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 it not whatsome pancakes I made some waffles when Idid that waffle and chicken show Ipoured some of that on there let me tellyou the sweetness in the height 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 had 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 sour sauce brown sugar saltand pepper and just regularcane sugar that was the first part I putthat on the stove let it be on the stovejust a low flame if you can for a goodhalf an hour then I made the second partand which I use is a regular tomatoketchup I also added well I already hadadded vinegar so I really didn’t needthat much more and the sugar and justsaw me going back and forth with thecayenne pepper and here it is oh wowthat looks really good so I hope youenjoyed this episode of barbecue saucefrom scratch and we’ll we’ll be rightback with what do you think is coming upwith this that I’m gonna take thebarbecue sauce and put on top it’s goingto be chicken meatloaf yes chickenmeatloafthere’s Turkey this beef is alldifferent types but today we are doingchicken meatloaf what is it a wine seeyou in a minutedon’t go nowhere hi and welcome backnormally I make meatloaf with turkeybecause I personally do not eat beef butI decided one day I’m going to make achicken meatloaf something totallydifferent totally different so here I amon this nice afternoon went to the storethe supermarkets they’re all empty stopin chopped supermarket is I mean thatempty with people but adjust the shelvesare empty there was no chicken there thebeef was going the produce and all thatkind of stuff people is if some like itis what should I say Thanksgiving Evetoday in stopping job and today isSaturdaymy goodness what could I tell you butbeing at a Saturday remember tonight onComcast channel one nine zero in JerseyCity join me to watch my show it’s everysaid they eveningprimetime Comcast Jersey City stationone nine zero every Saturday from 8:00to 9:00 p.m. and you can also catch theshow in Queens on Verizon spectrum andICN and that’s every Wednesday from 5:00to 6:00 and Saturday afternoon from12:30 to 1:30 so we’re all over theplace and more is coming all right sonow it’s time to get ready and work onthis chicken meatloaf which is gonna bethe best you know this ad so I have agreen pepper I have red pepper haveparsley and onion I have a Lipton soupmix we all know about thatI have mustard AB sage and oh okayI have the roasted garlic pepper andthis one is really good this is thesweet and smoky world teaser everyseason from RL Schreiber both of themthis is really good it’s really good youjust sprinkle it on your season yourchicken with it you can rub it down andthen you bake it and it’s gonna give youthat rotisserie flavor so see if we canget a hold of this you can alwayscontact me for this okay let’s getstarted first I’m gonna work on thegreen pepper but you know I’m getting tothat wine don’t worryyou know me alright 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 okay so I’musing approximately oh I say two poundsor two and a half pounds of groundchicken and with that I don’t want toput too much seasoning because then Icould ruin it ruin it okayso here we go it’s I can overdo it inother words with them too much and thenwhen we get to eat it all you’re goingto pay the green pepper and red pepperand we don’t want that to happen rightyou would say everyday what happened toyou you know what I’m talking about asyou can 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 let’s put it here and dothis okay just like the first I need aglass of wine y’all probably say theregoes Renee with that wine againokay that’s alright I’m sure when youcook you also have wine or beer or acocktail whatever is your fancy to helpyou enjoy what you’re doing you mighthave music playing in the background asyou know this you hear music here on theshelf oh that’s really good domaindelta-v yeah this is the 28th tune rowsa very nice very very nice okay I gotthe green pepper and it’s cut off thetop of the red pepper doesn’t thisremind you something remember when wedid the stuffed peppers wasn’t that goodoh my god I had a ball doing that ohthat was really good I think I did avegan style and don’t remember but ifnot I’m going to do vegan style so y’allcould be include it because most of thefood it’s not vegan and there are a lotof vegan lovers out there and I will eatvegan food that I don’t have a problemto me it is really good really goodokay here we go with the red pepperlet’s do thiswait my hands I’m telling you okay whatdo we have next well we have our brownchicken here but I want to cut up alittle parsley because I’m gonna addthat to the mix to the mix like themixing records all right some of youknow me for a long time I used to be aDJ years ago and it was at a club in NewYork on 19th Street and it was calledthe inferno and those were the days Iwas the head jeez well the only DJ beingKenny carpenter he was too like guy andI played that studio 54 the warehouse inthe BronxBLS doing Frankie Crocker time and Plusoh and Kate to you during paco timethose were the good old days some of youfolks who know that music was jumpingand we still listened in to the samemusic today like Jack God know what Imean and I want to thank youyou remember that one I want to thankyou Heavenly Father yeah that was thelittle after that two tons of fun justus see I’m taking you back to musicmaybe one day if I get the licensing Ican play some of that music wow the showwas going and that will get you goingyou’ll be in there I want to thank youlet me stop probably crazy alright so Ihave that next I want to add some lookI’m gonna knock the table downI want to add some garlicnothing wrong with fresh garlic rightthat’s what that’s here let me clean youknow what missing something I’ll justuse this us to clean off my workspacewhen we was in culinary school if wedidn’t clean the law then obviously chefwould get on that case what are youdoing working on a dirty boy clean it upbut it wasn’t screaming and holleringlike you see at the restaurants becausewe were students and we were learning sowe have a little break if you once in awhile right okay look 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 dis nowhat’s that oh my goodness have enjoyedmy day today I really go this is a goodday and I hope you have joined us to thebest that we can because of thecoronavirus and I don’t know it’s just abad thing you know 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 to it okayafter a sip of wine[Music]mmm so goodall right so let’s start we’re going toadd our green pepper and red pepper nicecolor really nice color okay now I leftsome in here just in case we want to adda little bit more and you can tell afteryou mix it all together is that what youmean green pepper red pepper it’simpossible we have to have pasta andthen we’re gonna add the garlic which Ilove mmmhave you ever had i’m garlic mashedpotatoes that’s the best garlic mashedpotatoesalright next this is the roasted garlicpepper just a little in the ham i don’twant to overdo it now okay squeeze inbetween the fingers getting the oils outof it let it pop a little yeahand what I’m talking about mmm ooh ohthis one’s almost gonna make me sneezeit’s so powerful now this is the roastedand smoky rotisserie we’re gonna addthat then look at the color on that lookat that oh my goodness it’s just thebest oh yeah I don’t want to overdo itsoI don’t embrace it okay so we have allof this next I’m gonna add the soup mixthis is an onion soup mix and what I doI sort of break it up with my fingersand then I bam bam bam there you goalright next is mustard just gonna addjust a little mustard yes that’s a goodalmost two tablespoons of mustard allright I want to get my fingers in thereand really really mix that chicken andthe seasonings together the way theysupposed to be done spatula is good butyou know we want to hope no we’ve we athome we want to really get this goingokay so then we set this aside back toegg let’s do this okaythat’s what I’m talking about we just dothis 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 yeah oh boy this is exactlywhat I’m talking aboutyou see then you can see the parsleyhits above all just a pinch of salt[Music]mm okay it’s coming now add a little bitof sage yeah so ground sage who’s comingby to eat like I said before nobodyknows I’m doing this otherwise the borerwould be here you know she would be hereRenee I’m coming around the corner I’mgonna get my my mimosa and I want you toput on some house music a little bitmore uh parsley I want you to put onsome house music those we all want ourall down you know what I mean mm-hmmevery time okay come on back and I havemy bottle of wine then we get in herestart to talking and etc etc and it’s somuch fun okayso this is looking really good I know Isaid don’t overmix what look like I’mdoing Renee is that what you preach youdo it the opposite okay I think we’regood with this now all right so now thatthis is ready put this on the sideand I have my pan let’s take this offand I’m using my handy cash time it isthe best we’re cooking now I’m gonna addjust a little bit of olive oil to thebottom there we go I can take this sotake my hand and put in there eventhough they are clean just the bottomokay there we go now I’m gonna take thisget that chicken in there oh my goodnesslook at that oh wow this looks reallygood yeah oh look at the seasoning on itoh boy oh boy Wowcan you see this look at that look atthat that’s good yeah yeah to make somesandwiches out of it later on andremember at the beginning of the show Imade that barbecue sauce so we’re gonnatake that we’re gonna slice this and putthe barbecue sauce on top and we’regonna throw down you’re gonna say remainwhere you live I’m coming back for someof that you know do 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 togo it should be ready to to eatlet me have another sip of wine and whenI come back we will slice into thischicken meatloaf and the barbecue saucewe’re gonna place on top and we will beready to throw down having like littlesandwiches here and there you knowhowever you want to you know and enjoyyour chicken but we have everythingthank you see you in a minute don’t goanywherehi I’m back and we are ready to throwdown earlier I mean some barbecue saucefrom scratch you have the recipe do notbe afraid to make it two three fourtimes because it takes a little while toget the hang of it and for your youryour palate the way that you like it Imake it the way that I like it I have amile and I have spicy okay so we have achicken meatloaf we have our wine domaindella Rovere and this is DeRose a thisis a 20-18and I’ll have a sip of this as you haveyours here’s to youhmm okay let me get the chicken meatloafoh yes look at that that is simplybeautiful and I brought the temperatureyes I brought the temperature up to 165degrees which you should do whenever youare cooking chicken 165 degrees simplybring 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 pile perfect right onto the look at that isn’t that beautifulWow okay let me move this cast iron outthe way oh look at this simply beautifulI am ready I hope you are too just ringthe bell you know the apartment okay letme do a couple of slices here Wow what’dyou say don’t be so stingy on the slicesokay how big a little bigger here we goagain oh and againoh the knife just just goes rightthrough it look at that you can see youcan see all the spices inside of it andis fully cooked so the next step I’mgoing to addthat’s a little more of the barbecuesauce that we created todaymy goodnessthis is barbecue chicken at its bestyes mmm Wow very very good yeah this ishome cooking this is that restaurantmeals this is home cooking another sipof wine and thank you again for comingto in the kitchen with chef Rene UNuntil next time[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 ElleShriver products are the perfect way tostart your homestyle recipes to seasonwith such a wide selection ofconcentrated stocks Chili Peppers andflavor based products that are ElleShriver 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 4:00 p.m. until 2:00 a.m. withevery of the Friday featuring liveentertainment[Music][Music][Music]you[Music][Music][Music][Music][Music][Music][Music][Music][Music]