DON'T GO
AWAY.
WELCOME BACK TO OZARKS FOX
A.M..
WE ARE GRILLING IT ON THIS
MONDAY.
WE WILL START WITH THE
VEGGIES, THEY ARE BACON WRAPPED
ASPARAGUS.
THE FINISHED PRODUCT AND
PROCESS AND WE WILL MAKE ONE AS
WELL AS YOU CAN SEE ON THIS
TRAY.
SO HOW YOU WRAP IT, YOU TAKE
THREE OR AS MANY AS YOU WOULD
LIKE AND WRAP IT AROUND AND
TALK IN THE END.
TUCK IT IN THE END.
MIMIC IT'S BEST TO COOK IT LOW
AND SLOW BUT IF IT IS NOT
GETTING DONE PUT IT CLOSER TO
THE FIRE BECAUSE YOU WANT THE
ASPARAGUS AL DENTE I THINK IS
WHAT IS CALLED.
YOU DON'T WANT IT SUPER TRULY.
HOW LONG DOES IT TYPICALLY
TAKE?
10 OR 15 MINUTES AND YOU ARE
GOING TO TOP IT WITH
I THOUGHT THAT WAS BETTER.
I DID NOT SEE THAT COMING.
AND JUST FOR A LITTLE KICK.
YOU ARE DOING A GREAT JOB.
FOR DESSERT, WE HAVE A
HEATING UP.
A CAST IRON SKILLET MIGHT WORK
BEST FOR A GRILL SO YOU GUYS
CAN COME IF YOU WANT TO.
HALF A CUP OF MELTED BUTTER.
LEAVE THAT IN THERE.
MOUTH ABOUT HER IN A COMPLETELY
DIFFERENT DISH AND DUMP IT IN
THERE.
THEN YOU TAKE ONE CUP OF FLOUR,
ONE CUP OF SUGAR, A TABLESPOON
OF BAKING POWDER AND SOME SALT
AND THEN YOU ADD ONE CUP OF
MILK.
I DON'T THINK IT MATTERS WHAT
KIND OF MILK.
STIR THAT UP REAL GOOD.
AND WHEN IT IS STIRRED, YOU
WILL JUST IT'S THE PEACH
COBBLER BUT IT'S ALMOST LIKE A
DUMP CAKE.
SO LAST NIGHT I WAS MAKING
THIS.
TAKING SO LONG BUT IS REALLY
NOT THAT HARD.
DON'T STIR IT.
SO IT WON'T STICK.
IS THERE A CERTAIN AMOUNT
THAT YOU USE?
SEMI HALF A CUP OR ONE STICK.
AND FOR THE PEACH, I GOT ABOUT
FIVE BEACHES +1 CUP OF SUGAR
AND YOU CAN IF THE PEACHES.
I AM NOT A PROFESSIONAL PEACH
CUTTER.
SO THEN YOU CUT UP ABOUT FIVE
PEACHES ARE WHATEVER YOU WANT.
AND THEN YOU SQUEEZE HALF A
LEMON.
I THINK THAT TARTNESS OF THE
LEMON BRINGS OUT THE FLAVOR.
I THINK PEACHES ARE ONE OF
MY FAVORITE FRUIT.
GENERALLY, THIS WOULD BE ON
A PAN ON YOUR STOVE, HEATING
UP.
YOU STIR IT TOGETHER.
THE SUGAR MELTS AND IT GIVES
AN AMAZING TEXTURE AND THEN ONE
THAT IS BOILED, YOU LET IT BOIL
CONTINUOUSLY STARING ANTENNA
THEN ON TOP COOK AT 445 TO 50
MINUTES AT 375.
THIS IS FANTASTIC.
SOON THINGS THIS IS WALNUTS I
BELIEVE.
THE ESSENCE ARE CHOCOLATES
BECAUSE SOME PEOPLE THINK
DESSERT IS NOT DESSERT UNTIL
THIS CHOCOLATE.
AND WHATEVER YOU HAVE THIS ON
TOP YOU COULD ADD SOME CINNAMON
AND SOME BROWN SUGAR AS WELL.
OVER GOING TO LET THAT HEAT
OR TAKE A LOOK AT IT?
WAS TAKE A LOOK AT IT.
OH MY GOODNESS PRAY
THAT LOOKS INCREDIBLE.
YOU CAN ADD MORE BROWN SUGAR
OR CINNAMON.
WRITE DID THEY ASK YOU TO COOK
IT IN A CAST-IRON SKILLET?
THEY TRADITIONALLY CALLED
FOR A NINE BY 13 PAN.
I THINK IT'S GOING TO BE
CRUNCHY IN HERE.
I CAN'T WAIT TO DIVE INTO
THAT.
YOU WANT TO FIND OUT HOW THE
SALMON IS GOING?
THIS IS LOWER THAN THE PORK.
THAT'S NOT RIGHT.
TO MAKE THIS IS ABOUT DONE.
DO YOU THINK SO?
I'M GETTING SOME OF THE HEAT
FROM THE FIRE.
THAT'S WHEN YOU KNOW IT'S
DONE.
WHEN YOU SEE THE WHITES COMING
OUT.
SOME PEOPLE LIKE IT RARE.
WHERE DO YOU THINK WE ARE?
I THINK WE ARE DONE.
THAT'S ABOUT 25 MINUTES.
DO WHAT YOU NEED TO DO.
WE WILL BE EATING.
WE HAVE TO GET THE SAUCE ON THE
SALMON.