This recipe literally comes from
three generations of women in my family.
My mother, my grandmother...
Don't you love him?
had super a bunch of sisters.
(crowd cheering)
My great-grandmother, and so this is a foundation, right?
But, I amped it up a little bit over the years, but
this is something I grew up on. The smell is great.
And, I never get it out of my head.
Um hm.
So, we'll start with some chicken.
I like it room temperature.
Yeah.
Right, we wanna kill a little oil.
So, I have some breasts here.
First of all all these seasons are the basic same seasons
that my grandparents, my mother used to use,
except for sazon. But, everything else is here.
The salt, the black pepper, the white pepper,
the onion powder.
Oh yes.
We have an array of beautiful spices.
Look at that. Look at that.
Look at all that.
Paprika, (crowd cheering)
cumin, a little bit of ginger.
That ginger! I love that.
It gives a little... That dry mustard.
Absolutely, dry mustard...
Yes, dry mustard...
It gives it definitely a snap.
and ginger together. Oh, I'm so with you.
Yes, yes. I don't brine my chicken.
I don't use a brine.
You just get it in there?
Yeah, buttermilk was a little expensive
back in the day. So, I don't think...
Uh huh!
my grandmother was like using buttermilk, and
throwing it away in the garbage. So...
(Rachel laughing) here we go.
So, it's all about the batter for us at Big Shakes.
So, we're gonna add a little water inside the bowl.
We're gonna make a batter, right?
So, we got all those terrific seasons in there.
Right, right, right.
Take about a cup. Oh, that's so clever.
Maybe a little bit more.
We're gonna mix this up until its nice and smooth.
If you need to add...
Oh, that's so clever.
So you can make a base and have a whole bunch of it.
Absolutely. Oh, I love that!
And, if you need it because listen...
(crowd cheering)
A lot of times, a lot of times...
So clever!
As soon as you throw that chicken in
the grease, your flour is gonna fall right off. Right?
Right.
So, you have all your seasonings
right here, in this batter.
Oh!
And, it's automatically gonna have
all the seasons in there.
Dang, I love this method.
(crowd cheering and applauding)
We're gonna get some pieces in there.
It's so brilliant! So brilliant. Love!
For my oil. I know a lot
of people like to cook off 350.
I try to take it down a notch.
I don't wanna overcook my chicken.
Yeah!
I like soft. I like juicy chicken,
but I want the outside to be crispy, as well.
These are all great tips.
So I love... This is huge.
This is big. (crowd applauding)
I love a temperature at 335.
It's like that perfect temperature...
Perfect!
Where the outside is gonna get crispy.
The inside's still gonna remain nice and juicy and tender.
So, you wanna put the big pieces in their first,
cause they're gonna cook the longest.
They're gonna take the longest.
Wow, look at that nice gentle bubble.
Yes, yes.
It's like, yeah.
We're hanging out in the hot tub.
Yes, yes. (Sawn laughing)
Yeah! Mm!
So, you wanna really want to
shake off that chicken, right?
Cause, all the flour that's gonna end up in
the bottom of that pan is gonna start to burn. Right?
Right.
So, you don't want to burn...
So, shake off your excess. Absolutely.
It's gonna transfer to the taste of that chicken.
You don't want burned chicken. You don't want that taste.
So, we got some collard green leaves here.
I typically like to cut that stalk out.
So, we're gonna chop these greens up,
cook them for about an hour,
about a gallon of water or so.
Cook them for about an hour until they get...
Cook them all down.
Cook them way down. Right?
If you need to add more water, add more water.
So, I'll start with smoked turkey wings and collard green.
Yes! There's nothing better.
Yes!
Those collard greens are gonna be...
(crowd applauding)
Yes! So great.
So smokey. The meat that's gonna fall off the bone,
those collard greens are gonna be an extra meal for you.
Yes, yes, yes!
So, I wanted these to cook down.
So, these are the ingredients. Here we go.
We got some chicken bouillon. About a half a cup.
I have my onion powder, my garlic powder,
my white pepper. I got ginger, again.
And, I got some white sugar to go in there.
So, we're gonna dump this right in here.
Beautiful, gorgeous, smoke turkey legs.
We eat them year round, not just around the holidays,
and I love smoke turkey leg in soups and stews.
Oh, my goodness. Oh, my god, so.
There's nothing like it. The flavor...
Stewed greens...
The flavor is amazing.
Yes.
So, we're gonna cook this for about
another hour and a half. Hour and a half.
Cause these collard greens need to be tender.
They need to be smooth like butter.
The longer they set, the better they get.
Oh, my goodness. Yeah.
It's like eating, eating butter.
(crowd cheering)
So, here we go. We've got some butter to go in there.
They'll start simmering down. Some butter.
You gotta, you gotta use...
(Rachel laughing)
We use a lot of butter, a lot of butter.
(crowd laughing)
It's never enough butter.
He says they are like butter.
No, actually they are butter. Yeah, yeah.
(Rachel laughing)
There's nothing better than butter.
So, here we go.
And then the peppers and onions.
I've got some diced peppers, some onions.
Let that cook down. What I'm telling you,
this is the meal in itself.
Yes it is! Flip the bird.
Flip that bird. (Rachel laughing)
Flip that bird. (crowd laughing)
And, listen you don't wanna overcrowd
the pan that you're frying in.
Yeah, exactly.
Cause you don't wanna take that temp down.
There you go.
Right, exactly.
You don't want it to be cold.
You wanna let it get going...
all the...
should we show them down here?
Yes, what we've got?
Yeah. I wanna show them the ta'da...
The product.
Show the product. Take a fork.
Oh, my goodness. Oh, my goodness.
Look baby. It it's a, it's a collard bowl made for two.
(crowd cheering) (Shawn laughs)
I love it. I love it.
Take one, we'll have a little cheers.
(crowd cheering and applauding)
I love it.
A little collard cheers.
Cheers!
(crowd continue applauding)
Mhm!
(crowd continue applauding)