[2 - 2] hey guys it's carla i am here again in
[2 - 4] my brooklyn backyard for a special
[4 - 7] grilling episode of that sounds so good
[7 - 10] today i am making grilled chicken legs
[10 - 13] with warm spices and long beans with
[13 - 16] vinegar and basil kind of a twist on
[16 - 19] like barbecued chicken and a fresh bean
[20 - 24] totally different
[25 - 27] that i wasn't going to be able to talk
[27 - 29] about a legume in a grilling episode you
[29 - 32] are wrong long beans thank god our
[32 - 34] legumes and you guys know how much i
[34 - 37] love a bean you might be buying your
[37 - 40] long beans labeled long beans sometimes
[40 - 42] they're labeled chinese long beans
[42 - 45] sometimes they're called yard beans or
[49 - 52] body beans there's like other names too
[52 - 54] but i ran out of room
[54 - 56] in the head note for the book so i had
[57 - 59] talking about it but
[59 - 62] they are really cool they're really long
[62 - 65] they have little beans in them they're
[65 - 67] in season in the summer you might see
[67 - 69] them go from light green to dark green
[69 - 71] some people say the light green are more
[72 - 74] tender but i'm gonna do something to
[74 - 77] them so that they get tenderized and
[77 - 79] they're really fun to grill and they get
[80 - 82] like delicious and juicy the other great
[82 - 83] thing about grilling them is that
[83 - 85] they're too long to fall through the
[85 - 87] grates so if you've ever tried to grill
[87 - 90] snap peas or green beans and then you
[90 - 93] know you just lose so many guys to the
[93 - 95] dungeon that's not going to happen with
[95 - 98] these so to trim them i'm just taking
[98 - 100] off i guess what would have been their
[100 - 103] stem they grow with like these big vines
[106 - 108] okay eaten by themselves just like this
[108 - 110] eaten by themselves just like this they're going to be pretty tough they're
[110 - 112] very they're like fibrous they don't
[112 - 115] have the nice thin skin of a snap bean
[115 - 117] so i'm going to get them in this bowl
[117 - 119] um yeah i got to get this last batch
[119 - 123] into the bowl
[124 - 128] for seasoning and then abrading i've got
[130 - 136] a good amount of olive oil some peps
[136 - 138] some peps i enjoy these sorts of
[138 - 140] tactile things
[140 - 143] you want to get in there with your hands
[143 - 147] and start like bending and squeezing
[147 - 148] like when you're at a rave and you gotta
[148 - 150] activate your glow stick it's kind of
[150 - 153] like that so you're gonna squeeze these
[153 - 156] you can bend them you can bash them
[156 - 159] that just helps kind of break up this
[159 - 161] fibrous layer and it starts to tenderize
[161 - 164] them i'm seeing a difference there are
[164 - 167] these dark green kind of mottled
[167 - 169] spots it kind of looks like the shell of
[169 - 171] a lobster you know how it has that like
[171 - 173] speckly green and they're just softer
[173 - 176] they're like noticeably
[177 - 180] softer great i feel terrific about my squozen
[180 - 181] great i feel terrific about my squozen beans
[181 - 184] okay here's the thing the beans want
[186 - 189] my chicken wants medium heat sometimes
[189 - 190] it can be very hard to get all of your
[190 - 193] grilled dishes off of the fire at the
[193 - 195] right time together
[195 - 198] in this pairing it's great because your
[198 - 201] fire is going to start very hot and then
[201 - 203] come down so when it's in it's very hot
[203 - 206] phase you're going to do the long beans
[206 - 208] and then when it comes back to medium
[208 - 210] then it's chicken time and then you
[210 - 212] don't have to like refill a charcoal or
[212 - 215] anything you get a hundred percent of
[215 - 217] the life of that fire in these two
[220 - 221] recipes juiced up about it you know what's wrong
[221 - 224] juiced up about it you know what's wrong with barbecue chicken is that it is
[224 - 227] often in a wet and sugary and tomatoey
[227 - 230] and sweet barbecue
[230 - 233] sauce and that burns and this is why a
[233 - 235] lot of people have trouble grilling
[235 - 238] chicken i am not gonna do that today i'm
[238 - 240] going dry spice which is a place that i
[241 - 244] starting with cumin seeds
[244 - 246] i have star anise which are beautiful
[246 - 249] and magical and special and so cool
[249 - 252] in a very cool nature is really cool
[252 - 254] kind of a way star anise if you haven't
[254 - 256] had this has like a black licorice
[256 - 258] flavor so if you don't have star anise
[258 - 260] you can use anise seeds you could use
[260 - 261] fennel seeds and if you really really
[262 - 264] hate the vibe of that licorice flavor
[264 - 266] leave it out or switch to coriander seed
[266 - 268] which is a slightly different vibe so
[268 - 271] before these go in the spice grinder i'm
[271 - 275] just going to break off the petals
[278 - 278] to that i've got ground turmeric
[278 - 281] ground cinnamon and aleppo pepper
[282 - 284] cinnamon and ground turmeric you could see
[284 - 287] and ground turmeric you could see combined in like a moroccan style spice
[287 - 289] mix you will see
[289 - 291] star anise and cinnamon together with
[291 - 293] other spices as part of a chinese five
[293 - 295] spice what those have in common and
[295 - 297] what's very different from like a
[297 - 300] tomatoey maple molasses vibe is going
[300 - 304] more into like warm toasty baking spices
[304 - 308] these spices are already ground up so i
[308 - 309] don't need to add them i'm just going to
[309 - 312] grind these guys first if you have a
[312 - 313] mortar and pestle and you feel like
[313 - 320] bashing and banging then do that
[322 - 322] coolio so it's
[322 - 327] sandy fine aromatic adding that to that
[327 - 329] the turmeric and the aleppo are going to
[330 - 332] give the chicken kind of just the most
[332 - 335] gorgeous golden brown color really rich
[336 - 338] and warm and terracotta-y all right
[338 - 341] before i put the spices on i'm going to
[341 - 342] season with kosher salt
[342 - 346] generously both sides
[346 - 348] the other thing that just absolutely
[348 - 350] sucks about grilled chicken is that
[350 - 352] people are often grilling chicken breast
[352 - 355] and if you have not seen the shade that
[355 - 357] i threw all over chicken breasts in my
[357 - 359] other video you don't already know that
[359 - 362] i just find chicken breasts to be
[362 - 363] not the best part of the chicken let's
[363 - 365] put it that way the leg and the thigh
[365 - 366] that's the best part
[366 - 369] also the wing so
[369 - 371] the reason chicken breast grilled is
[371 - 373] kind of a downer is just because it's
[374 - 376] lean and it has a tendency to dry out so
[376 - 378] if you're making barbecued chicken with
[378 - 380] a sauce the sauce is now burnt
[380 - 382] and you have dried chicken it's just a
[382 - 385] total drag legs are juicy they have more
[385 - 387] flavor they have more fat and they're
[387 - 389] more forgiving if you overcook them
[389 - 391] you're less likely to really notice
[391 - 393] because they have so much of their own
[393 - 398] goodness that keeps on keeping on
[399 - 399] all right it's gonna look like a lot of
[399 - 409] spices but you're gonna use it all
[412 - 412] we're gonna do my patented um chicken
[417 - 419] [Music] it's a weird dance because you have to
[419 - 421] it's a weird dance because you have to get the whole side of your thigh
[421 - 422] down on the surface but the chicken can
[423 - 425] if your spices start to bounce off which
[425 - 427] mine are because my chicken was a little
[427 - 429] dry on the surface i'm gonna add a
[429 - 431] drizzle of oil
[431 - 433] great perfect wouldn't have done it any
[433 - 435] other way chicken dance for the win okay
[435 - 437] those are ready
[437 - 440] let's go 10 to the fire
[440 - 443] what i have here is a very high heat
[444 - 446] grill very high heat is not that great for
[446 - 449] very high heat is not that great for most grilling things but it is really
[449 - 452] really great for getting a quick char
[452 - 454] and a juicy hotness out of
[454 - 456] the long beans before i throw anything
[456 - 458] on there though i'm going to scrape this
[458 - 461] clean it's got a little bit of gunk on
[461 - 463] it from the last time i cooked and when
[463 - 464] the grates are hot is a great time to
[464 - 466] scrape them because
[466 - 468] everything just carbonizes and releases
[468 - 470] so if i was just cooking the chicken i
[470 - 472] would now have to wait
[472 - 473] for the fire to get
[473 - 475] down to medium but i'm going to make the
[476 - 478] best use of my time because i'm a clever
[484 - 484] do you see how they're not falling
[484 - 493] through the grill grates
[504 - 504] thou shalt be cleansed by fire
[504 - 506] if only it was that easy for the rest of
[509 - 511] this should take somewhere between five
[511 - 514] and seven minutes so it's not very long
[514 - 515] and you don't want to walk away
[515 - 518] just turn them occasionally
[518 - 520] so i want to see
[520 - 523] grill marks coming around the side where
[523 - 525] the beans are connecting to the grill
[525 - 528] grates and also in those spots there's
[530 - 533] juiciness i think i referred to hot
[533 - 537] juiciness moments earlier and so that's
[537 - 539] that's what i'm looking for
[539 - 540] beans are looking the way i want beans
[541 - 544] they look shiny they look floppy they
[544 - 546] look charred in spots
[546 - 549] they look juicy they look good listen if
[549 - 552] you're intimidated about grilling i just
[552 - 555] want you to think about grilling
[555 - 559] like any other cooking grilling
[559 - 562] is heat and thyme that's all cooking is
[562 - 566] ever all the gradations of the heat and
[566 - 568] all the gradations of the time this has
[568 - 571] heat time is always happening so that's
[571 - 573] really all you need to know if you can
[573 - 575] control the heat or at least have an
[575 - 577] awareness of the heat
[577 - 579] then you will just
[579 - 581] have to go with time because we can't
[581 - 584] control that on the plane of being that
[586 - 587] you're gonna be
[587 - 590] sort of the heat sorcerer
[591 - 593] and then you just have to be one with
[594 - 596] time and kind of know what's going on and not
[596 - 597] and kind of know what's going on and not spaced out
[597 - 598] that's it that's all cooking is that's
[598 - 601] all grilling is that's all sunbathing is
[601 - 605] frankly great love these beans okay so
[605 - 606] while they're still
[606 - 608] nice and warm they're going to get
[608 - 611] seasoned with crushed red pepper this
[611 - 613] combo of the heat and the vinegar and
[614 - 618] was very much inspired by a fresh bean
[618 - 619] salad that i had at a restaurant called
[622 - 624] brooklyn it must have been several years ago
[624 - 626] it must have been several years ago because it was pre panty
[626 - 627] and i remember it very clearly and i
[627 - 628] took a picture of it and it was
[628 - 631] delicious so thank you missy robbins for
[631 - 633] inspiring the flavors in this dish this
[634 - 637] bright and tangy red wine vinegar this
[637 - 639] bright vinegary flavor
[639 - 641] is going to be
[641 - 644] a really nice combo with any grilled
[644 - 646] dishes because of the smoke and the
[646 - 648] deepness and the savory flavor so that's
[648 - 650] why it's always really nice to have like
[650 - 653] a bright crunchy vinegary thing
[653 - 658] okay let's try a bean
[660 - 660] i am gonna throw a ton of basil into
[660 - 662] this but i don't want to do that until
[662 - 664] the chicken is close to being done
[664 - 666] because it will wilt so
[668 - 670] wait for basil and we grill chicken
[670 - 672] here's what happens when you light coals
[672 - 676] they go from inferno to very high heat
[676 - 678] that was long beaten territory and then
[678 - 682] they keep going down medium-high medium
[682 - 684] and we're going to capture that in
[684 - 686] between time as heat
[686 - 689] sorcerers that's what's happening so
[689 - 692] able to hold my hand over four ish
[693 - 696] seconds that's a medium medium high
[696 - 699] that's a medium medium high and i'm going to cook the chicken
[700 - 702] [Music] over this level of heat to give it time
[702 - 705] over this level of heat to give it time to really cook all the way through
[705 - 707] nobody likes raw chicken at a barbecue
[708 - 710] as it turns out
[710 - 712] and to let the fat render and to let the
[712 - 714] skin crisp and to let these spices get
[714 - 716] nice and toasty
[716 - 718] we're not jumping all around we're not
[718 - 720] having a flame shooting we're cooking
[720 - 722] and we're being chill about it the total
[722 - 724] cook time on the chicken is going to be
[724 - 727] somewhere between 25 and 30 minutes but
[727 - 730] right now i'm just gonna ride this
[730 - 733] mellow medium heat situation
[733 - 735] i'm giving these a first flip and a
[735 - 737] little reposition
[738 - 739] side is getting
[739 - 742] nicely colored and i don't want the skin
[744 - 746] my chicken looks amazing it's really
[746 - 748] beautifully brown on both sides the skin
[748 - 751] is super crisp the timing is aligning
[751 - 754] with what i wrote in the book but really
[754 - 756] the best way to tell if the chicken is
[756 - 758] done is to take the temperature and
[760 - 763] like glory in trying to guess and being
[765 - 767] i very much endorse
[767 - 769] having a digital thermometer
[771 - 772] to check the doneness
[772 - 774] of your meats
[774 - 776] because it's a really big drag
[776 - 777] when they're not cooked through and you
[778 - 780] want to try to get the thermometer
[781 - 783] into the thickest part kind of avoiding the
[783 - 785] the thickest part kind of avoiding the bone so i'm right dancing right around
[787 - 789] 155. i'm gonna take it in another spot
[789 - 792] i'm gonna take it in another spot hitting bone oh god hitting so much bone
[792 - 796] oh yeah oh yeah see that 158
[796 - 799] great and this was the biggest piece so
[799 - 800] i can safely assume that they're all
[802 - 804] done and i want to rest them in a platter
[804 - 807] and i want to rest them in a platter that all the juices are going to collect
[807 - 809] so don't rest them on your cutting board
[809 - 810] because then all the juice will be on
[810 - 812] your cutting board instead of in your
[812 - 815] belly and so while those are sitting
[815 - 818] i can finish the beans
[818 - 820] you can use any type of basil that you
[820 - 823] can find so regular green genovese basil
[823 - 825] thai basil purple basil all are
[827 - 829] delicious just big beautiful
[829 - 832] just big beautiful basil
[834 - 834] if you didn't have basil this would be
[834 - 836] great with like any of the summer herbs
[836 - 839] that are growing and fluttering around
[839 - 840] in the sunshine
[840 - 843] so your chives even scallion greens
[843 - 846] could be great i think cilantro mint
[846 - 848] tarragon chervil
[848 - 852] dill even or you could mix them
[852 - 857] and it would be all good
[866 - 866] okey dokey smoky literally very smoky we
[866 - 870] came we saw we slayed we harvested not
[870 - 873] only long beans but also tamed fire we
[873 - 875] rode a time continuum we went to the
[875 - 877] other side we got
[877 - 879] burnished beautiful lovely chicken and
[879 - 888] vinegary beans and i'm gonna take a bite
[891 - 891] the warm and spicy
[891 - 893] the smoky and the dark meat
[894 - 897] the fat like activates all those spices
[897 - 899] is so so good
[899 - 903] and i have my fresh lovely basil beans
[913 - 913] they were good with the vinegar no
[913 - 916] they go to another
[917 - 919] stratosphere with the basil
[919 - 922] with the basil it's so fresh and then also so alive and
[923 - 926] star anise are an amazing pairing i just
[926 - 928] i think they're somehow related
[928 - 931] look into it let me know i want you to
[931 - 933] go home i want you to start a fire and i
[933 - 936] want you to ride the wave grilled
[936 - 938] chicken legs with warm spices these
[938 - 940] delicious charred beans with vinegar and
[940 - 944] basil these two can be yours
[944 - 952] second time i winked in one episode
[954 - 954] are you like me do you love cooking
[954 - 956] outside and grilling in the open air but
[956 - 957] you hate the mess
[959 - 963] [Applause] if so you need my new invention suds tub
[963 - 966] if so you need my new invention suds tub it's sudsy it's kind of a tub you put
[966 - 968] your hands in it if you get raw chicken
[970 - 973] if you get like other kinds of ashy
[974 - 977] maybe you just touched a bunch of oily
[977 - 978] bread and you just want to take care of
[980 - 982] that maybe you have a grilling setup but you
[982 - 984] maybe you have a grilling setup but you don't have one of those fancy schmancy
[984 - 986] outdoor kitchens with running water me
[986 - 989] neither so i just grab my suds tub
[989 - 992] do a little tub sudsin
[992 - 994] and i'm good to go
[994 - 997] if you would like to get into the sun's
[997 - 1000] tub with me go to daddypasta.com you can
[1000 - 1003] get a tub oh suds you can get the pellet
[1003 - 1005] activators that make it
[1005 - 1008] sudsy and you too can have clean hands
[1008 - 1011] while you grill