Actually, y'all, this may be the best peach cobbler I done ever
made.
Wow!
I really outdid myself today!
Hey, y'all.
It's Kalen.
Now, as some of you may know, I held a barbecue
at my place to celebrate Memorial Day a few weeks ago.
And the number-one thing people were
asking me wasn't where I got my outfit because I
knew I was snatched!
But they wanted to know why my food tasted so good.
Now, y'all are lucky, because today I'm going to share
the top-secret recipes to a few of my signature dishes.
It's time I teach the children about spices and sauces
properly preparing your beets.
Get a note pad ready, because you're
about to learn a whole lot.
Less get cooking.
[MUSIC PLAYING]
So the dish we're going to make are baked beans.
Now, there are many types of beans--
black beans, red beans, and my favorite, baked beans.
Now, the benefits of beans are a good source
of protein and fiber, low in fat and calories.
Now, you can't just throw your beans out the can
and think they finished.
I know that a lot of people put on the label "baked beans,"
but, baby, you must season with your sauces and your spices.
So, now we're gonna make us some baked beans.
So right now, I've got some bacon cooking over here
on the--
and it cut off again, dammit.
So let me show you what we got in here.
So we got beans right here, right?
Now, this is just straight out the can.
I'm gonna put this last can.
So you need three cans of pork and beans, OK?
You're gonna do about one cup of barbecue sauce.
This time I'm gonna use Jack's Steak Barbecue.
I'd like to use KC Masterpiece in my baked beans
as well because it gives it the darker kind of look,
and it kind of gives that baked kind of look.
So we're gonna add some more liquid smoke into here,
so boom, boom, boom-- straight off the smokehouse, baby.
One teaspoon of chili powder, y'all.
I love to throw some honey up in here.
We're gonna make a little honey barbecue.
Now, this is raw, unfiltered honey.
I like it because it gives a little graininess to it,
and I think it's sweeter than regular honey.
But it's a little harder to push out,
and, um, my muscles are a little weak from the gym this morning.
So, bear with me.
[GRUNTS] OK.
You see what our beans look like?
See how it's brown in color?
That's a great color.
Tastes like some good beans to me, baby.
So, now that we have our baked means on our stovetop,
we have one ingredient that is very
crucial to your baked beans.
That is brown sugar.
Now, you're gonna put four tablespoons of brown sugar
in here, and that's really going to give it
some sweetness to it, OK?
Oh, yeah, look at that brown sugar swirling up in there.
Let's taste our sauce.
Wow.
That's perfection, baby.
Ooh!
We eating good in the neighborhood today.
All right, so now all I need to do is take my bacon
and cut it up and throw it in this pot of baked beans.
And then that is going to make it and seal the deal.
I'm gonna save this one for me.
So you're gonna want to put your stove top on about
medium-high heat, OK?
And you're gonna cook this or here for about 30 minutes,
because pork and beans are already cooked.
So you're just gonna let the flavors cook into the beans.
But that's all you need to do.
So I'll see you in 30 minutes.
[MUSIC PLAYING]
Mm.
Ooh, they're perfect-- sweet, got a little kick to them.
That's it.
I need to open my own restaurant, honestly.
Bar-be-kay!
Boom.
Come on.
Stay tuned.
My homemade hamburgers-- do I have a name for it?
No, but that's fine, you know, because I
ain't released a cookbook yet.
Maybe one day.
Right now, we have in this bowl are regular ol' hamburger
patties.
We're gonna make them into one big ol' meatball, OK?
Put a little hole in the middle.
Some onions-- do I know how much onion in this?
I don't know.
But for this hamburger meat, all I know is I
need a little bit boom, boom, boom.
So, the reason why I'd never know what the measurements are,
because if you've been in any black household,
we don't measure our ingredients.
We just already know how much to put in here.
So that's kind of how I operate.
Ooh, that's some strong garlic.
You're gonna want to do one teaspoon of garlic.
Pfft.
OK, so some stuff you can measure, cause, you know,
I got one teaspoon of garlic.
I know I like garlic.
I'm gonna mix this all up together first.
Now, I do this because most people, you know,
like to put on their toppings after they just
had the meat in the seasoning.
But I think when you put in the onions and the garlic,
it adds more flavor to the meat and when you cook it.
And then the onion is actually like caramelized and cooked
through and grilled as well.
And I really like cooked onions more than I do fresh onions.
Now the next part we are going to do
is we're going to season the meat.
So let me get a paper towel, wipe off my hands,
because I want to have clean hands when I be touching stuff.
No, I did not need to wash my hamburger meat,
because I know folks will be like, you didn't wash it,
Kalen.
Don't worry.
I only wash my chicken and my veggies and my fruits, OK?
Mind your business.
I'm gonna use this KC Masterpiece, because I'm
from Kansas City and this is one of my favorite barbecue
seasonings.
But then I'm also going to mix it with this McCormick
Grillmaster Smokehouse , maple because I love that maple
and that smoky kind of taste.
I am not one to tell people to be like,
well, use four tablespoons of seasoning when it comes
to this kind of seasoning, because I look at the meat,
and I look to see if I can actually see the seasoning.
I believe that you have seasoned the meat
well enough when you can see the seasoning in the meat.
If you can't see the seasoning, you didn't season it enough.
I threw the paper towels on the floor
because I was told that it looked tacky that's on top.
You know, my mama used to always tell me, clean as you go,
clean as you go.
I was never good at it, though, clearly.
Smells absolutely wonderful.
And you want to make sure when you're mixing the meat,
if you're using your hands, you gotta
make sure that you mix it all together.
So you have to really pull from the inside out.
So as you know, I'm from Kansas City,
and Kansas City is a big barbecue city, right?
So, I put barbecue sauce on everything.
And what I do to my burgers is that I actually
put the barbecue sauce in the burger meat when I cook it.
Today we're going to use Gate's.
And this is the Sweet and Mild.
The thing about using these barbecue sauces,
and the reason why I'm trying to put Kansas City on the map,
is because you don't have to live in Kansas City
to be able to access these.
You can actually order them online
on each of the establishments' websites.
That is how I get mine, actually.
Even with Jack's Steak, you can actually order barbecue
to be delivered to your house already, and all you have to do
is cook it.
Oh, smells great.
Reminds me of home.
I like it to be smoky.
I like the smoke.
So I have here some liquid smoke.
And this is really going to give it that smoky flavor.
A lot of the seasoning in the sauce gets into the meat
as well, so then you really help not making a bland burger.
Look at me being a chef.
[LAUGHS] Somebody better give me a cooking show.
And we gonna make us some burger patties.
And we gonna stick them all up in this frying pan.
You hear it squishing?
Here, I'll hold it close to my mic.
Yeah, that's what it need to sound like.
Flatten it out.
Get us a little patty.
So here we go.
We're gonna cook this patty.
Is this on?
But you want to make sure that it cooks enough on this one
side that when you try and flip it, it doesn't fall apart.
It smells great.
It's looking good.
Now, I know there are people out here that don't eat meat,
and I'm just gonna tell you this.
Meat for a barbecue is essential.
Now, no disrespect to the vegetarians and the vegans.
Ooh!
Look, them onions are starting to caramelize.
Right, so our burger is complete.
And then we gonna place our burger here on our bun.
And you can put whatever topping you want.
I prefer barbecue sauce.
Now I'm gonna use the KC Masterpiece because I like
to mix up the barbecue sauces.
And also, the KC Masterpiece has a very thicker consistency
than the Gate's, so it's easier to stay on,
because I hate it when like stuff be falling off the burger
and you're trying to eat it.
Slap that on top.
Well, everybody, that is how you make Kalen's world
famous hamburger.
That ain't really world famous, but you know.
You get it.
People in my neighborhood like it.
[LAUGHS]
Now we are going to move on over to dessert.
And I'm going to make something that many people have always
asked me to make and wanted to know the recipe.
Well, today is your lucky day, because today Kalen
is going to make his world famous peach cobbler.
I've been making this peach cobbler for many years.
In fact, when I still lived in Kansas City,
people used to pay me to make them peach
cobblers for the holidays.
So I am very well-versed in this recipe.
So what I have first is a bowl of peaches.
Now, this is three pounds of peaches.
Now, let me tell you this.
I don't use fresh peaches, because I
think that sometimes they are not ripe enough,
and I think it's just a lot safer for me
to get canned peaches, and then I just strain them
and rinse them out.
And the first thing we're gonna start with is our cornstarch.
Now, what the cornstarch is going to do
is that it's going to make sure that our juices are thickened
and that it's not just running all over the place.
Because a runny cobbler is not a good cobbler.
Nobody wants that.
Now we're going to add one cup of sugar.
You don't want a too-sweet cobbler, either.
Ooh, what kind of sugar is this?
This some bougie-- oh, look at them crystals-- bougie sugar.
Now we're gonna do two teaspoons of lemon juice.
Now we're gonna go over here, and we're
gonna put in the most essential seasoning.
Most people just put in nutmeg, or they just
put cinnamon and they call it a day.
I do allspice, cinnamon, and nutmeg and pure vanilla
extract.
You know I'm all about the smokiness,
and I think allspice has a very smoky kind of flavor to it--
Christmasy, very warm kind of feel.
But it works good in a peach cobbler.
Now this is a very bougie vanilla extract.
This is actually a Madagascar bourbon vanilla extract--
ooh.
I know a lot of people that put liquor in their peach cobblers
as well.
I've never done that before because I don't like to drink.
The aroma is just absolutely wonderful.
It's so warm.
It really makes you feel like you're just back out at home.
See, no one taught me how to peach cobbler,
but I based my peach cobbler recipe
off of actually Patti LaBelle.
And what I did was just I just took her recipe
and then added my own little, you know, pizazz to it.
Now what I'm gonna do last is I'm gonna
add honey to this as well.
[GRUNTS] Ooh, Lord, this is making my muscles hurt.
Ah!
That's enough.
I ain't got time to keep squeezing.
[MUSIC PLAYING]
I've done it again.
Now, the last thing you're going to need
is a half a stick of butter.
You just gonna cut it up, just gonna throw it up in here.
I prefer to use salted butter.
Get that butter evenly divided within the peaches.
Right now I have a pie crust in the oven in a pan,
and that is cooking, because we're
gonna put a pie crust on our bottom,
and we're also going to put it on our top.
Don't we love a versatile peach cobbler?
So now we have our pie crust that
has been cooked in this dish.
We're gonna put our peaches in here.
And we're gonna put this crust on top.
Ooh, sorry.
I used to make my own crust, but that take too long.
I ain't got all day.
I have seen some people use croissant dough,
and I tried that one time, but I didn't
know you supposed to roll out the croissant dough first.
It overflowed.
The dough was real raw.
It was just trifling.
People talked about me.
Pop, pop, pop, pop, pop.
So, now that the crust is on top,
you gonna take the cinnamon.
Yeah, yeah, yeah, that gives a little flavor to the dough
as well.
Boom.
And now you're gonna set your oven to 375 degrees,
and you're gonna pop this in there for about an hour.
And then, baby, bon appetit.
[MUSIC PLAYING]
And there you have it, ladies and gentlemen.
Here it is, my world famous peach cobbler, straight
from the biggest peach himself.
No, I really don't have a peach.
I'm working on it, though.
I've been working on my squats.
Now let's just cut into this and get a little taste.
Ooh, look at that crust.
It's flaky-- oh, yes.
I like to get a lot of crust, y'all.
Actually, y'all, this might be the best peach cobbler I done
ever made.
Wow!
I really outdid myself today!
Somebody better call me.
We about to give me my own cooking show.
Child, yes, please.
Oh, my God.
Now, that's how you bring it to the barbecue, baby.
Hope you enjoyed learning my recipes.
But do not share them with anybody else, OK?
I just kidding.
If you make any of these, tag me.
I want to see what you're cooking,
even if it makes me hungry.
But don't you be adding extra [BLEEP] to it.
Comment below if you have any go-to barbecue recipes,
and I will see you all next SaturKay.
You wonder what happened to my food?
My crew ate it.
Because it was that good.
[MUSIC PLAYING]