To kick off the summer grilling season, Jamie and Bobby Deen, Paula Deen's sons, joined "Good Morning America" for a Southern-style BBQ.
Check out their recipes for Chicken on a Can, Red Potato and Green Bean Sauté and Pink Lemonade Cake below. Each of these recipes are courtesy of the Deen Brothers' book "Y'All Come Eat."
Chicken on a Can
¼ cup mayonnaise
finely grated zest of 1 lemon
1 teaspoon paprika
¾ tablespoon celery seeds
½ teaspoon salt
½ teaspoon freshly ground black pepper
pinch cayenne pepper
1 4-pound chicken, rinsed and patted dry
1 12-ounce can beer
1. In a large bowl, stir together the mayonnaise, lemon zest, paprika, celery seeds, salt, black pepper and cayenne pepper. Slather the chicken inside and out with mayonnaise mixture, place it in the bowl and let stand in the refrigerator while you prepare the grill.
2. Prepare a charcoal or gas grill for indirect grilling. If using a gas grill, preheat the grill to medium and place a drip pan in the center of the grill. If using a charcoal grill, light the coals. When they are red hot, use tongs to move them into two piles on opposite sides of the grill. Let coals burn until they are covered with a thin layer of gray ash. Set a metal drip pan in the center of the grill between the piles of coals.
3. When the grill is ready, open the beer can and drink a few sips (or discard). Put the can in the chicken's rear cavity, keeping the can upright. Stand the chicken upright on the grill grate over the drip pan. Cover the grill and cook for 11/2- 2 hours or until the chicken is very tender and nearly falling off the bone. (Using charcoal, you will need to add 10 to 12 fresh charcoal briquettes per side after 1 hour.) When done, the internal temperature of the chicken should register 180F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.
4. Transfer the chicken to the cutting board or serving platter, taking care not to spill the hot beer. Let the chicken stand for 5 minutes; remove and discard the beer and carve the chicken.
Makes 4-6 servings
Red Potato and Green Bean Sauté
1 pound baby red potatoes, halved
1 pound fresh green beans, trimmed
1 ½ teaspoons extra virgin olive oil
1 clove garlic, minced
Freshly ground black pepper
3 tablespoons chopped fresh basil
1. Bring a large pot of salted water to a boil. Add the potatoes; cook about 15 minutes or until almost tender. Add the beans; cook about 3 minute more until tender. Drain well.
2. In a large skillet, heat the oil over medium heat. Add the garlic; cook and stir for about 30 seconds. Add the potatoes, beans and salt and pepper to taste. Cook about 2 minutes more or until heated through, tossing to coat. Add the basil and toss once more before serving.
Makes 4 to 6 servings
Pink Lemonade Layer Cake
Butter for coating pan
1 18.25-ounce white cake mix
3 tablespoons pink lemonade drink powder
1/3 cup vegetable oil
1 teaspoon finely grated lemon zest
1 pound confectioners' (powder) sugar
½ cup (1 stick) unsalted butter, softened
3 tablespoons frozen pink lemonades concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
1. Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
2. For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using the eggs and the oil. Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
3. For the frosting, beat together the confectioners' sugar and butter until fluffy. Beat in the remaining ingredients until combined.
4. Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
Makes 10 - 12 servings.