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Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Beryl: Hi, welcome to Cajun Cooking TV. Tonight we’re making barbequed chicken, it was requested by a viewer, so here we go. We went to Maxwell’s market, it’s a local meat market here in town, and they specialize at fresh farm raised chickens, and we bought a whole chicken and they, at Maxwell’s, cut it up for us. And the butcher recommended that we cut it instead of the regular, how many pieces? Mike: Eight. Beryl: Eight pieces, that we got it in ten, what this means is, they cut the breast in half, instead of having a big breast, we cut that in half to have more breast pieces. So, Ritz told this, and get a colander here, and stall the pieces and I’m gonna put it, I’m keeping the skin on, since we are grilling it, and we want to keep the chicken moist. So I’m putting this all in a big cookie sheet here, we’ll gonna simmer this in a oil with our trio of meat seasoning. We have garlic powder, sea salt, and Tony’s cacheires creole seasoning. One more of this another breast piece here. Alright. So, Mike’s got the grill going, and we’re gonna season everything, we’ve got some Tony’s here, if you don’t have Tony’s, Tony’s is basically red pepper, kinda like cayenne pepper and sea salt. So, we’ll gonna season all these, like that. Then we got some sea salt, not too much, coz Tony’s has salt in it. And this is Mike’s favorite for made, this garlic powder, so we’ll gonna sprinkle that on really good. That grill about ready boss man? Mike: It is. Beryl: Hotdog. It’s Saturday night in Baton Rouge, so, we’re cooking it Stoke’s house, and we thank you for joining us, we gonna get this grill off, this out on the grill in just a second. Mike: Okay, I got two cylinders of charcoals on here. It will cook this kinda slow, coz if you put the chicken straight on the heat. I’m putting the charcoal all the one side of the grill, and I’m gonna put the chicken on the other side. We’ve got some Musky chips that have been soaking in water for about an hour, put them on there, see what that gives, make us some good smoke. Beryl: And it’s hot folks. Mike: This is a hot fire. So, most of the heat’s on the other side, I’m gonna put the chicken on this side. Beryl: And if you need to know how to make a grill, we have a video just on how to start a fire and get your grill ready, it’s called grilling tips. Mike: And when that cook is, just a little while, without any barbeque sauce, probably after I turn them the first time I’m gonna add in a little barbeque sauce, we’ll gonna go and get them started. We will probably cook them about 40 minutes, why, coz they’re not on direct heat, they’re to the side of the heat. So, we’ll cover them, and like I said, it’s gonna be about 45 minutes, probably, we’ve got to turn them a couple of times. To some might more kinda close to that heat. Beryl: Would you keep that air vent open? Mike: Keep the air vent open, and let the smoke out, otherwise the smoke would smother the fire. Beryl: Got it. Mike: Okay. While I let this chicken go a little bit longer, I think you’d probably maybe close to an hour, it’s not like I don’t like them juicy chicken myself, if you like it juicy, 45 minutes would be fine. In the mean time, I came out, and I brushed on some barbecue sauce after I made the first turn, and I just used cheap paint brush, we used some really is, really good barbecue sauce. Should hold food, coz Annie’s natural organic smokey maple. I just brushed them on with cheap paint brush, you don’t need anything fancy. We bought this at Walmart, cost about 79 cents or something. Brushed it over. So anyway, chicken’s done, we gonna bring it in. Beryl: And it’s finger lickin good too. Mike: I believe it is. Beryl: We got a whole chicken. Mike: One whole chicken, cut into ten pieces instead of eight. What that does is that it gives you four smaller breast rather than two giant ones, like that one right there. Lot of people like the breast so that gives you ability to serve more of it. Beryl: This chicken was so fresh, they still have feathers on them. I have to pull the feathers off. There we go. Mike: So anyway, that’s pretty good, we’ll gonna give it, give it a taste test. Beryl: Hi, we’re back, we’ve been grilling our chicken for about 45 minutes, we let it go a little bit longer, because Mike likes his chicken well done. but, we have this beautiful barbecued chicken here, and we are ready to eat. It’s Saturday night at the Stoke’s house. It’s Cajon hour on the radio, so we’re gonna do some things. Check out our website, it’s cajoncookingtv.com for the full recipe. We’ll see you next time. Babye. Let’s eat. Mike: Bless thee, we haven’t barbecued chicken in a long time. This will be different.