In my world, grilling is all year round.
And I never let bad weather change my plans.
So, I'm turning my kitchen into an indoor grill
for my friends Glenda and Julie.
We're gonna take all your standard fare
and we're gonna take it over the top.
We are grillin' and chillin' inside, how cool is that?
On the menu, Patty Melts with bacon, charred pineapple, and yes,
jalapeño pimento cheese.
- Ooh, hi. - [Julie] Oh, wow!
[Trisha] We got loaded garlic parmesan grilled corn,
and my spiced coffee cocktail is a barbeque flavored treat in a glass,
I love the saltiness and the sweet
- Yes. - Together on the rim.
And we're grilling desert too.
Peanut butter and jelly smores that take the classic campfire treat to a whole new level.
Oh, man, that's a good one.
Watch out, there's a new grill master in town.
So today, we're taking grilling to the next level.
Everything on the grill is gonna be so great and we're starting with...
Classic Patty Melt taken up a notch.
And I've got eight pieces of bacon here that I'm gonna bake off an oven.
Because it will stay flat and will be perfect for a Patty Melt.
400 degrees until they're nice and crispy.
The difference between a burger and a Patty Melt is,
we all know what a burger is, but a Patty Melt
is on bread, it's flatter, allows for more toppings and more goodness,
And this was actually inspired by my nephew Kyle who posted this picture
of a burger, he wanted all these crazy toppings on it and so,
I've decided to make it into a Patty Melt so we can get everything
Kyle wanted on the burger [laughs]
on to our big sandwich full of goodness.
So, I'm gonna put some jalapenos pimento cheese.
Pimento cheese is a Southern thing and today I'm gonna make a jalapeño version
with pepper jack cheese,
so it's gonna have just a nice little kick to it.
So, got eight ounces of pepper jack cheese,
and I'm gonna add in some mayonnaise,
a quarter cup of mayonnaise.
And then, what makes pimento cheese pimento cheese
is pimentos which are just sweet peppers.
These are diced and drained and this is a 4-ounce jar, goin' in.
They smell amazing.
And then a couple of tablespoons of jalapeño peppers.
My mom never put jalapeño peppers in her pimento cheese.
But I just love the kick of the jalapenos.
Pinch of salt.
And a little bit of pepper.
And then just pulse to your heart's content,
however smooth or however chunky you want yours to be.
Make it yours.
[whirring]
That looks good to me and I'm the boss of me.
So, [chuckles] I'm saying this is ready.
I'll just throw this into a cute bowl.
This is gonna be so yummy.
I'm gonna give that a taste.
If you've never had pimento cheese,
do yourself a favor, go make some right now.
So worth it.
Bacon is done. Yay!
So, my bacon is nice and crispy.
There's four tablespoons of softened butter here,
and I'm just gonna add,
you know, a little fat to it. [laughs]
I'm just gonna mix this together,
'cause I'm just... I'm doin' it.
This is just adding flavor to flavor.
We were talkin' about Kyle and how he was the burger guy,
there's a legend about Kyle
because we were telling you how great it is
to actually bake bacon on a baking sheet.
But I guess we didn't say that or like, use the baking sheet, it's awesome.
So, he put the bacon on the baking sheet,
and allegedly cooked it on the stove top.
Um, I'm not sure how that turned out, I know that pan was never seen again.
So, [laughs] love you, Kyle.
So, I'm going to take this butter and I'm just going to slather it on.
This is Hawaiian bread that you can buy at the grocery store.
And I love it because it has a little bit of sweetness to it.
So we're gonna have our sweet, and our savory,
we'll get our cheese, our spice with the jalapenos.
All the good things.
You never wanna grill by yourself, you wanna grill for a crowd, right?
So, my crowd is my friends Glenda and Julie.
And they're coming over later and we're gonna have the best time,
but I'm getting started on this part,
so then we could just grill all afternoon.
Awesome.
So on the other side of the bread, I'm gonna do a layer of pimento cheese.
I will tell you, for all you pimento cheese users,
or people who are making this for the first time,
that it spreads really nicely when you first make it
and then you're gonna store any leftovers in the refrigerator.
Leftover? Ha-ha!
But if you do have leftovers, just take it out of the fridge
and let it sit on your counter for few minutes
to just soften up a little bit.
For me growing up, pimento cheese was at every gathering.
We'd always have pimento cheese sandwiches.
And my mom used to cut 'em on the diagonal and cut off the crusts.
And then wrap 'em in a little bit of wax paper.
She made everything and everything was simple.
But she always wanted to try to find a way to make things special.
And I think her cutting of the little crust, the bread always made them special.
They were so good.
So what's gonna happen is the butter-bacon situation
is on the outside and that's what we're gonna grill.
And then, the pimento cheese layer is gonna sandwich in
the burger itself.
And we're gonna add some other things to it, the bacon,
and we're gonna add pineapple cusco and a pineapple.
It's gonna be really awesome.
All right, that's ready to go.
So now, I'm gonna make the burger, so that'll be ready to go on the grill.
And I've got a pound and a half of ground beef here
and I wanna make these square like the bread.
And flat.
And some people put their salts and their pepper in the meat,
I am using salts and pepper that, um,
I'm gonna throw out the rest 'cause we're handling raw meat,
so you don't wanna go back in with salt and pepper.
So you wanna divide out a little bit to use just for your meat.
I actually will put a little layer of salt and pepper on my plate.
Because then, the side down is already salted and peppered,
I know, I feel like it might be lazy but then it also might be genius.
I don't know.
Little bit of salt.
Little bit of pepper.
I'm just gonna divide this into four pieces.
And work them in squares.
And remember that when we grill these,
they're gonna shrink up just a little bit.
So if they're a little bit bigger than a piece of bread,
you should be in pretty good shape.
All right, I feel pretty good about that.
And remember, we're salting and peppering one side right now.
So, I'm just gonna finish making these burgers,
I'm gonna salt and pepper 'em over the top,
I'm gonna wrap 'em in an old plastic wrap
and stick 'em in the fridge till Glenda and Julie get here
and then we're gonna grill, grill, grill and hang out.
Coming up, the girls and I grill up some corn and coat it with heavenly goodness.
Cheesy, garlic... those are some of my favorite words.
[Trisha] And then, even the pineapple gets grilled
at my indoor barbeque.
[all exclaiming]
Pretty as a picture.
Aunt Trisha, I heard you're talking smack about my bacon cookie sheet cooking.
It's only dumb if it doesn't work.
And it may not be the most effective way to cook bacon,
but it does work in a pinch.
Today is all about grilling,
but I'm gonna do all the grilling inside,
so the weather does not have to dictate what your day is like.
So I'm making grilled corn,
and we take it to the next level with a cheesy garlic rub.
I'm just starting with about four cloves of garlic,
I'm just gonna get them minced up.
[whirring]
I'm gonna add in a couple of teaspoons of yellow mustard,
it's gonna add really great flavor.
And half a cup of parmesan cheese.
Little bit of salt and pepper.
My friends Julie and Glenda are coming over
and it's just fun to cook for your buddies
and, uh, they're gonna be excited that we're inside
'cause they can stay nice and warm.
I'm also making them a cocktail, so they're gonna be happy.
About a half a cup of oil.
[whirring]
This is perfect, it's really just a paste.
So, it'll stay on the corn as we grill it.
And I'm just gonna put some of this on to my corn,
I've got the grill heating up,
this is a really great addition to your cook top.
You're grillin' inside. How cool is that?
I'm just gonna take a silicone brush and just brush corn on the cob.
I love corn in every form.
But I do love corn on the cob,
it's just my favorite way,
And today's grilling is all about taking everything up a notch, you know,
so this yummy, cheesy, garlic-y spread
with this corn is gonna take it up to the next level.
This is not just your basic grilled corn.
I wanna make sure that our grill pan is hot and brushed with oil.
And I'm just gonna cook these until they get nice
and browed in spots.
Just watch 'em and turn 'em as you go.
Oh, do you hear that sizzle? That's good stuff.
And while those are grilling, I'm gonna make a little bit of a topping to go
on it that includes some more cheese.
Half a cup of parmesan cheese.
And then I'm gonna chop up a quarter cup of Italian parsley.
Italian parsley says fancy grilled corn.
That's about a quarter cup going in.
And instead of throwing this in the trash,
compost.
Does the world good.
I'm just gonna keep an eye on this corn,
keep turning it and get it cleaned up,
then I'm gonna make the drinks 'cause the girls are gonna be here.
Are we grilling in the rain?
- I hope not. - Me too.
- Hey! - Hello!
- We're here! - [Trisha] Yay!
- Just in time for a cocktail. - Ooh!
-You have the perfect timing. Really. If you think about it. -Oh, my God!
- Hi. - Hi.
Welcome. Welcome.
- I see the vodka. - Yeah, well,
you know, just a little something. So, we're grilling.
And we're having a cocktail that kinda goes with our theme.
- I know you love a theme. - I do love a theme.
This cocktail involves all the things that you would use
if you were making barbeque.
I know that sounds kinda weird, but it's actually gonna be pretty cool.
So, I've got some smoked paprika and I've already put a little
ancho chili powder.
Gonna add in a little bit of salt.
This is the drink?
This is for the rim in the glass.
I'm looking at all of these things and wondering what's up?
I'll explain it all to you. And a couple of teaspoons of sugar.
- I'm excited about it. - I am, too.
I've never had a spicy coffee situation.
Well, you're not going to say that any more.
So, I'm just dipping the glass in a little bit of water,
then I'm just gonna rim in this kind of sweet,
savory, spicy situation.
The sugar is throwing me off a little bit, so that'll be interesting.
Well, you know, barbeque has, like, brown sugar--
- Oh, true, Yeah. Molasses. - I'm here for you.
I always make you a cocktail, actually.
- That's why I keep coming back. - [laughs]
So, I'm starting with cold brew coffee.
When you cold brew it, it kinda takes the bitterness out of the coffee.
So, it's a really nice mixer.
About a quarter cup in each glass,
And I'm just gonna add a little vodka in because,
I mean, I don't feel like this is used in barbeque,
but about a quarter cup.
It's used while barbequing, And I think that that's...
- That works. - Yeah.
And the we're gonna top it off with cherry cola because it's fun.
[Julie] I love a cherry cola.
Cherry cola and coffee.
-This is crazy, -[Trisha] I know.
It looks like barbeque.
- It does. - [Julie] I know, it kinda does.
These are natural maraschino cherries.
These are sort of the fancy ones, if you wanna really splurge.
I'm gonna put a couple in your drink 'cause like you're gonna want...
I didn't even know they existed.
[Trisha] You've learnt so much already and you've just got here.
- My mind is blown. - Exactly.
Ooh!
Okay,
- To... to friends. - To friends.
- And grilling. - Really cute.
And to drinks.
That is so good.
So unexpected.
- I love the saltiness and the sweet... - Yes,
together on the rim and the barbeque kind of vibe.
[Julie] And the cherry, that totally comes through.
That's incredible.
- Mm. - Why don't you guys just chill, have a drink.
- Okay. - I'll keep working on this corn on the cob.
I just wanted to get some brown spots on it, like that.
And we've taken everything today up a notch.
This isn't just basic grilling.
So I just made this cheesy garlic oil that I actually put on before I grill.
- Smells so good. - So good.
[Glenda] Cheesy garlic oil,
-those are some of my favorite words, -[laughs]
[Trisha] I'm gonna top it with a little bit more parmesan and some parsley.
- Ooh! Look how pretty! - I know. They say you can't grill in the winter.
- Yeah, you can. - Even though it's cold outside, you can--
This is what's wonderful, is that you don't have to change your whole menu,
you don't have to go, "Oh, we can't do it."
Just bring it inside.
You guys are actually not gonna believe what is happening next.
We're having these Patty Melts.
I made the burger square to fit on the bread
and then we'd do with some pimento cheese...
- which is like... - [both] Everything.
'Cause we're grillin'.
- We're grillin'. - Grillin' and chillin'.
And drinking,
- Cheers. - Cheers.
- To square patties. - [laughs]
[Trisha] Coming up, we build the perfect Patty Melt piled high
with all of my favorite toppings.
This is amazing that we grilled this all inside.
It definitely has the outside grill feeling.
It's over the top for sure.
And later, we get out hands dirty as we make the sweetest pb and j smores.
Can I interest someone in a napkin? [laughs]
- No, I'm good. - Nope.
Okay, great.
So, we're grillin' and chillin' today.
And indoor grills are a great way to get that char on everything,
even when the weather is not cooperating, like today.
So, we are making these incredible Patty Melts.
You've already got your little spicy drink there.
- Yes. - Yes.
Got our grilled corn which is over the top.
And then we're gonna have over the top
patty melts with bacon and jalapeño pimento cheese
Also gonna grill some pineapple.
This is just canned pineapple that's been drained,
and then patted dry so that it doesn't stick
and splatter all over the grill.
And I just wanna get some grill marks on the pineapple.
I'm just gonna add a little bit of salt and pepper to the pineapple.
What made you think of pineapple?
My nephew, Kyle, posted this burger on social media
that he had made with all these things.
Maybe this why I don't have friends come over on the Fourth of July,
because I just was like, "I'll throw a hot dog at you."
- I don't do this. - [all laugh]
[Trisha] All right, let's see how this pineapple's doing.
[all exclaim]
[Julie] Pretty as a picture.
Here's the rule of a burger: if it lifts easily, it's ready to flip.
If it's still stuck to the pan, it's not ready.
And this is ready.
- Look at that. - [Glenda] Oh!
[Trisha] Right?
- We've learned so much today, Julie. - [Julie] I know.
- [Trisha laughs] - [Glenda] We really have.
Okay, I think the pineapple's ready to come off.
So we'll just get that pineapple going.
Doesn't it smell good in here?
- [Glenda] Yes. - [Julie] It does.
[Glenda] I think I would just like to eat a grilled pineapple on its own.
- It just looks good. - [Julie] Yes.
[Trisha] It is actually good on its own. You can grill any fruit.
Burger's look good.
Good square burger, Julie.
- [Glenda] Good square burger. - [Julie] I'll never live that down.
So we have this bacon-butter side here.
We're just gonna put these on the grill
and let them get nice and brown on the back.
- [Glenda] I'm just mesmerized. - [Julie] I know, can I help?
'Cause I'm just sitting here but I'm happy to...
I'm just sitting here drinking and that's what I plan
on doing until it's time to eat.
All right, everybody gets two pieces of bacon.
Oh, my gosh. These look amazing.
[Trisha] Don't they look good?
Everybody gets a burger.
[Glenda] Who else is coming over? Are we just sharing?
[Trisha] I thought Garth was gonna be here.
So extra burger just in case. [laughs]
I'm gonna flip this next piece over on top.
[Julie] Wow!
[Glenda] Okay.
Whoa! Doesn't really matter how gooey that is because it's gonna be fabulous.
- [Julie] Oh, my gosh. - [Glenda] What's this bread you used?
Super excited... Oh, this is Hawaiian bread.
- It's got that little bit of sweetness, you know? - [Julie] Oh, yeah.
[Trisha] Put them on this tray and then we'll...
You want me to just sit here and drink? [laughs]
- [Glenda] That looks beautiful. - [Julie] So good.
This one right here looks...
[Trisha] Well, that one's yours.
- Would you like to have it? - I would like it.
- Let me just-- - But it looks like it should be in an commercial.
- Or on a cooking show. - Maybe on TV.
[all laugh]
- I'm gonna serve this one to you first. - [Glenda] Okay.
[Trisha] Do you wanna pick yours?
No, I'm good.
- I'm not so high maintenance. - [all laugh]
[Trisha] Give it a good slice 'cause you gotta get through that bacon.
I'm so excited.
Let's see what we got here.
- Oh, hi. - [Julie] Oh, wow.
Are you excited?
- I am very excited. - Oh, yes.
Look at the melty cheese.
- Gonna need a napkin for this. - [Glenda] Can I get y'all some corn?
I have to style my plate because I have to send a picture to Kyle--
- [Glenda] Oh, yeah. - Because he's gonna be so impressed
that I actually used his burger for inspo.
[Julie] Look how pretty that is.
[Trisha] I know, it's gorgeous.
Now just us, hi!
[Glenda] Hi!
[Trisha laughs] Okay.
- That looks so good. - So good.
[Glenda] Mmm-hmm.
I'm truly speechless.
Oh, my God! This is the best burger I've ever had.
The butter and the bacon fat outside.
- This is amazing that we grilled this all inside. - [Glenda laughs]
It definitely has the outside grill feeling.
It's over-the-top for sure.
It's so good.
I'm also really excited to eat corn on the cob on camera.
- Mmm! - So I think we should all do this together.
- Me too. - 'Cause it's gonna be a thing.
Everybody gets floss to take home. [laughs]
- For the party gift? - [Glenda] That's our little... Yeah.
I love the parmesan.
That is so good.
This is for you, Kyle. Cheers.
[Trisha] Coming up, we don't let the rain stop us
from grilling the perfect strawberry
to go on our PB&J smores.
[Julie] Chocolate's melting in the peanut butter.
It's perfection.
So what is this pimento cheese thing again?
'Cause I only know this from you.
When you get your driver's license in the South,
you're also given a license to make pimento cheese.
- Do you get a recipe or you're supposed to know? - No.
And then you have to make it, and if you don't make it, you can be arrested.
[all laugh]
So we have taken everything grilling way up today.
And we're grilling inside because the weather's not cooperating,
but the grill inside is cooperating beautifully.
And we're gonna have dessert, we're grilling dessert, too.
These are gonna be PBJ Smores.
So, basically, this is a nod to strawberry jam.
And you guys are gonna work on the chocolate.
And we're gonna mix in a little bit of peanut butter, to make it amazing.
So I will ask you guys to put about a half cup of peanut butter in that bowl.
And then, I've just chopped up a couple ounces of dark chocolate.
You mix that together.
And you can spread them on half of the graham crackers,
while I sprinkle some sugar to bring out the sweetness of these strawberries.
And you wanna use regular peanut butter for this,
'cause the natural, that kind of separates
and it just doesn't spread as well for this.
Do you wanna do the chocolat?
I would love to do the chocolat.
[Trisha] And just however much sugar you think on the skewers.
- Oh, gosh. - Oh, you're already spilling.
- Okay, geez. - How's it going, guys?
[Trisha] You can't be trusted over there.
This is not as easy as it might appear, I just want you to know.
If you use wooden skewers for this... I'm using metal.
If you use wooden, you wanna soak them in water
for a little bit so that they don't burn on the grill.
Okay, what's happening with these strawberries?
I'm just caramelizing the sugar.
I'm just letting the sugar get a little caramelized on the bottom.
All right, you're gonna spread your chocolate and peanut butter mixture
on the graham crackers.
- On both sides? - Just on four of the eight.
[Glenda] Ooh, gosh, I could just eat this.
[Julie] I know!
Like cheese and crackers, but the sweet kind.
[Julie] I can get behind this grilling.
[Trisha] The thing that I love about it, and I do love to grill outside,
but inside is kind of simpler and cleaner.
[Glenda] No bugs.
- 'Cause you know I don't like a bug. - I know.
[Trisha] I am gonna take these strawberries off the grill.
- 'Cause they are just nice and-- - Oh!
[Trisha] Perfectly.
[Glenda] And everything has just got a beautiful grill mark on it today.
- I know. - I know!
[Trisha] That looks great.
[Julie] That does look great.
Everybody gets a skewer to cook their marshmallow's.
- Yay! - Yay!
Pick your... Pick your color.
- You can have whatever you want. - [Glenda] I'll go orange.
- [Julie] I know you like pinks. - [Trisha] I like everything.
So normally, we're outside by the fire, which is fun.
- But we're inside by the fire. - Also fun.
[Trisha] So this is our fire.
[Glenda laughs] I love this.
- Should we like sing-- - Sing a song.
- [all laugh] - [Glenda] or tell a spooky story or...
Oh, man. That's a good one.
Okay, I think we're good. All right, everybody gets a couple strawberries.
Here, I'll move this.
[Trisha] That's a big strawberry.
This is gonna be very interesting to eat.
[Glenda] That's gonna be yours.
[all laugh]
- [Trisha] It looks awesome, though. - [Glenda] It does!
[Trisha] It's all the flavors you love.
- Yes. - So you know you're gonna like it.
I have never had a grilled strawberry.
- [Julie] No, me neither. - [Glenda] It's a first for me, again.
Now, put your marshmallow on top and squish down the other side
- And good luck to everyone. - [Julie] Okay.
- [Glenda whispering] I did it. - [Trisha laughs]
[Trisha] You did do it.
[Glenda] Oh, oh, okay.
[all laugh]
Would you like a plate?
- Here you go. - [Glenda] Yes.
[Trisha] Nobody said that expert, over-the-top grilling was gonna be easy to eat.
- [Glenda exclaims] - [Trisha] I feel like smores are always messy though.
- [Glenda] They are. - I think, yeah, you're just biting into it--
And it's like, "Let's give these to little children."
[Trisha] We're gonna let this little guy have a little chapeau and just
sit there and be cute for anybody who might want.
-Oh, chapeau? -Look at that. I think mine is perfect.
- [Glenda] I think-- - [Trisha] I think it is, too.
Look at the chocolate melting in the peanut butter.
It's perfection.
All right, we're... Let's just do it, we have to go in.
It's... Just love us through it, America.
[Glenda] It is really good.
It's great, I love the strawberry.
It definitely has a jam taste.
Is that the grilling?
- Yeah, and it gets warm and has a little sugar on it. - [Julie] Yeah.
- [Trisha] I think that's the elevation. - [Julie] Mmm-hmm.
- I agree. - And then that dark chocolate.
- Although mixing the chocolate with the peanut butter-- - Peanut butter
and the sweet of the cracker, it's all good.
Can I interest someone in a napkin. [laughs]
- No, I'm good. - Mmm-mmm.
Okay, great. You just--
There's no point in the napkin until you're finished with the smore.
Yeah, I've been... Right, you don't need the napkin.
And I'm just wiping it on Glenda's shirt.
Yeah, and I'm wiping it on your shirt.