Grillades and Grits | #SoulFoodSunday | Meat Stew

What's up everybody? Hey, welcome back to week six of Soul Food Sunday. The only place that's bringing you guys a virtual YouTube potluck. You want to talk about just something cool and it's coming to you from myself, AB, and Nell. You know what? That's Soul Food Cooking. Hey, outstanding, you know, channel. They doing their thing. Listen, we running there back and forth. You guys are getting this like a, they would just call us a twofer. Hey, the only place where this is going down, you guys. Hey, so let's go ahead and just go ahead and talk about what this, what the name of it is and how to pronounce it. It says, if you read it and you pronounce it out, you might come up with something like grill odds or grill aides, but it's called grill odds. Listen, we going to have grill odds over some grits. You want to talk about just a presentation. You know what? We going to simmer it, make that meat nice and tender. We going to serve it over them cheesy grits. Hey, with that being said, let's get right into this video. Okay, now going over the ingredients. We got three cloves of garlic. You know, those were minced. Then we got flour, a third cup. Now we going to go ahead, listen, these are the red and green bell peppers. I just shared the same bowl. You know, those are about a half each and that's that Sweet Smoky Joe's, that Creole kick, but you guys can use your favorite seasoning. You know, Creole seasoning is up to you. We got fire roasted tomatoes, a 14 and a half ounce can. Italian seasoning, you know, one teaspoon. Then we got red wine vinegar. You know, that's another teaspoon. Then you got that W sauce. Right there, that's two tablespoons. You know, I like to call it that W sauce, but that's it right there. You guys know how to pronounce it. And then Tabasco, you know what? Just about a tablespoon. It's up to you how spicy you want it to be if you want it to have that little kick to it. And then that's just one stalk of celery, you know, that was just chopped. And then of course, you know, right there, you got to have them bay leaves. Anytime you slow cooking something like that, something that's rich with that kind of color, got to have them bay leaves. And here we got, you know, an onion. That was a small onion, chopped. I would suggest that you guys follow this recipe and then figure out what you want to do to tailor make it, you know, to your own, what you want to add more of or take less out. Okay, and then we got beef broth. That's just a 14 and a half ounce can right there. Now this right here, it is that, listen, you got to talk about this. That's that Kyoko knives, you know, that Diamoso series. Listen, you know what? Having just a great set of knives is just like truly awesome. The balance on this is great. You guys are going to be seeing me use this, you know, in like most, yeah, you know what? I'm going to tell you this, anytime I'm using a knife, this is probably what I'm going to be using. You want to talk about the balance, you know what? Just the way it looks. And I think this week, I'm going to go ahead and put out a video, you know, just like showing the, it's like a series. It's a three knife set, a real nice. But when you guys see that drop, you know, that video drop, go ahead and take a look at it. It'd be awesome. And then right there, that's just top round, you know, steak. Listen, I put it in a freezer. That's the pro tip. Put it in a freezer for about 20, 25 minutes and let it firm up. Makes it much, much easier to cut meat. And then you want to cut it, you know, against the grain. Now, look, get yourself a Ziploc bag. Go ahead and remember that flour. Go ahead and put that third cup of flour in there. Then we're going to put that Creole kick inside of there. We're going to mix that up. Then we're going to put the meat in there. Now, listen, I look back at some of my videos and just some of the ways I was doing things was just, you know, crazy. But just having a Ziploc or, you know, the old school shake and bake, you know, paper bag, but this makes it so much easier and keeps your hands a whole lot cleaner right here. Just get it in there, close, seal it up, and then just do a little shake. And, you know, make sure all your meat is coated. After that, then we're going to go ahead and, you know, get our cast iron skillet together. Now, whatever you're using, that's fine, but I'm using a cast iron skillet. Just add your oil to it, get it nice and hot. You know, I start off on medium heat. Once I see it starts to smoke, then I go ahead and introduce my flour and meat to it. As you see, I just lay them down because what we want to do right here is we just want to brown it. You know, hey, real simple. You know, once you see it and you hear this, you know, me commentating it, then it becomes just like, you know, now you can start to see, you start seeing just how easy it is to, you know, like cook some of these dishes. And that right there in the bottom of the pan, that's the flavor, folks. Don't scrape that out. You just want to leave that in there. Maybe add another tablespoon of oil to it. You know, once that's hot, then put all your veggies in. And what we're going to do is we're going to cook that down for about five minutes. And again, we on medium high heat. So just, I start off moving them just so they can get coated a little bit, you know, just with a little bit of that oil. And after that, you want to leave it alone. Listen, you don't want to keep stirring it. Once you get it, you know, nice and flat, you know, get it moved around, everything has oil on it, you just want to cook it and let it, you know, become, you don't want your veggies to become soft. After that, after five minutes, then go ahead and introduce your minced garlic. Here, we only going to do this for about one minute. That's it. You don't want to burn your garlic. After that, you want to add a tablespoon of flour. Now, again, I said, you know, follow the recipe and see how you like it. I'm doing it this way just to show you. Maybe some of you guys might want to put two tablespoons in there. It's really up to you, but you want to cook down that flour. That's the main thing, so it don't have that flour taste. After you cook that down for one minute, then we're going to introduce the beef broth. Now we got the beef broth in. I just slowly put it in there and let it mix a little bit. And then I put it, you know, I make sure that I get it all in there. Now that's a 14 and a half ounce can. So that, look, the volume is just perfect for this. So you want to just, you know, continue to stir it around, you know, make sure you got everything mixed. And then once we get it up back to a simmer, you want to go ahead and introduce your fire roasted tomato. Now, folks, can you guys see it starting to come, you know, come together? Hey, listen, my mouth was watering, me commentating it, you know, doing this narration, you know, then, okay. So now we come with it. Everything will be self-explanatory. You saw the bay leaves, the W sauce, the red wine vinegar, the Italian seasoning, and we just want to work it in. Once we got everything mixed up, you know, nice, then you know, the last thing to add is what? The meat. That's right, folks. So now we're just going to put the meat in there. We're going to make sure it's completely covered. You know, once it's covered with the sauce, you can kind of like see it starting to thicken up on its own right now. What we want to do is put the lid on it and we want to simmer it for about an hour and about an hour and 20 minutes. And then after that, we're going to, you know, put that on top of the grits. Now, I just start off with, when it comes to the grits, I start off with the chicken stock. I bring it to a boil. Then I introduce the grits to it. After that, we stir it up, get it nice. You know what? You can add some, I went ahead and add some half and half to it to get it a nice creaminess texture that I'm looking for. And then after that, you know, we're going to simmer it and we're going to cook it down and we're going to check on it about every 10 minutes. Just follow the instructions on the box of grits that you have and you'll be fine there. You know what? But the main ingredient is, that's that chicken stock. That's what's going to simmer it over the edge. Then once it's done, we're going to go ahead and add that cheese to it. Woo! That's going to do it, folks. Again, don't forget, check the description box below for the full ingredient list for both, you know, the griots and the grits. Now, listen, a lot of people say that, you know, they have, they struggle by cooking grits. I know it's easy because most people just use water and then the grits, but they never come out right. The main thing is, you can't just like leave them. You know, for me, I like to stay on top of it. So about every 10 minutes, I like to come back and take a look at it. I don't mind cooking them slow. If you ask me, that's the best way. And you just saw that I introduced the grits, but you see that whisk? That's key. Keep it moving, watch your thickness, because as you cook it, it's going to thicken up on you. So, you know what? That's where that half and half came in. You know, then you can hit it with the salt and pepper or, you know, however you like it. So another key thing is, listen, we must taste our food as we cook it. That way we have no surprises at the end. All right, here we go. Got the grits in the bowl. Now it's time to just like mix this up a little bit. This is after an hour. Actually, it went an hour and 25 minutes. That's what it looks like, folks. There you go. There's your griots right there. And then just go ahead and put them on the top, you know, on top of your grits. And, you know, get your presentation right. You know, I sprinkled a little parsley over the top also, you know, just to make the picture pop. And other than that, there you go, folks. Griots and grits. Hey, thank you guys for watching and stay tuned because we got some, we're going to close this soul food Sunday out real strong. We got about three or four more weeks. So, hey, stay with us and check us out. So tell me what you think. How did it look to you? Hey, super easy to make. And then I want to know how many people even heard of griots before, period. You know what? You're talking about getting down in that dirty. This is that real true down south soul food, you know, Creole slash Cajun, you know, meal right here. Hey, so with that being said, don't forget, we got to go by and check out Soul Food Cooking. Again, I don't ask them what they're making. I'd like to be surprised myself. So there's a chance that we both can make the same dish, but I'm sure if we do, it's going to have a different spin on it. Now, I want you guys to leave me a comment down in the comment section below and tell me, are you going to even try this recipe? You had it before and tell me your thoughts. And let me say thank you to everybody that participated in my community tab. You know, I put that out there, like, you know, just gave a little hint. I keeled back to meat because I didn't want to give it away. But I will tell you this, you guys gave some great suggestions. So look out for the future. Hey, because we're going to drop some real ones, folks. Now, if you're new to my channel, let me go ahead and take the time to say, hey, thank you. You know what? Welcome to my channel. Don't forget to subscribe, like this video, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. So with that being said, you guys has been around for a minute. You know how I like to end it. I'm out of here. Peace.