4th of July, Picnic Food

🇺🇸 Arlene and Greg Antonelli Make a Big 4th of July Cookout! 🇺🇸

June 28, 2023
2 comments Watch Later Cinema Mode

In this 2005 episode, Arlene is joined by Greg Antonelli from Woody’s Restaurant, as they grill up a delicious 4th of July cookout! They have four kinds of black Angus burgers, grilled corn, cavatappi macaroni salad, grilled chickens, fruit salad, and a patriotic red white and blueberry trifle.

Black Angus Burgers

Greg Antonelli
This burger recipe comes with all kinds of tasty ways to customize them!
Print Recipe
Course Main Course

Ingredients
  

Classic Version

  • 4 lbs Black Angus ground beef
  • 1/2 cup finely diced onion
  • 1 tsp coarsely ground black pepper
  • 2 tsp kosher salt
  • 1 Tbsp Worcestershire Sauce

Add toppings to make these classic versions:

    All-American Burger

    • 1 Kaiser Roll
    • 2 slices hickory-smoked bacon, cooked
    • 2 slices American cheese
    • 1 slice red onion
    • Leaf lettuce

    Red Hot Blues Burger

    • 1 Kaiser Roll
    • 2 oz crumbled bleu cheese
    • Red Hot Sauce, to taste
    • Sliced cucumber

    French Onion Burger

    • 1 Kaiser Roll
    • Caramelized onions
    • 2 slices mozzarella cheese

    Fajita Burger

    • 1 Kaiser Roll
    • Sauteed onions
    • Red, Green, and yellow bell peppers, sliced and sauteed
    • Sliced avocado
    • 2 slices Monterey Jack cheese
    • Sour cream to taste

    Instructions
     

    • Place beef into a large mixing bowl. Add onion, pepper, salt, and Worcestershire Sauce; mix well. Divide into 8 equal portions and form each portion into a patty. Place on grill. Grill about 5 minutes per side, or until temperature reaches 160 degrees. Makes 8 servings. Enjoy!

    Grilled Corn on the Cob in Husk

    Greg Antonelli
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 3 gallons cold tap water
    • 1 cup sea salt
    • 12 ears corn in husks

    Instructions
     

    • The night before your picnic, soak corn in a bucket or large pot in refrigerator. Fill with water to cover and add sea salt.
    • Preheat charcoal grill. When coals are hot, place corn on grill and cook about 15 minutes, turning every 5 minutes for even cooking. Serve with butter. Makes 12 servings. Enjoy!

    Cavatappi Macaroni Salad

    Greg Antonelli
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 6 qts water
    • 1 Tbsp sea salt
    • 1 lb cavatappi pasta
    • 1/2 cup diced onion
    • 3 ribs celery, chopped
    • 1 small red pepper, chopped
    • 1 small green pepper, chopped
    • 3 Tbsp fresh dill, chopped
    • salt and pepper to taste
    • 1 tsp celery seed
    • 1 cup mayonnaise
    • paprika for garnish

    Instructions
     

    • Place water into a large pot. Bring to a boil and add sea salt. Add cavatappi pasta and cook 8 to 10 minutes, or until pasta is soft, but not mushy. Drain, then rinse pasta with cold water. Drain again and set aside.
    • Combine rest of the ingredients with pasta and mix well. Cover and chill. May be prepared a day ahead of time, if desired. Makes 8 servings. Enjoy I

    Grilled Half Chicken

    Greg Antonelli
    If you don't want to cut the chickens yourself, you can ask the butcher to prepare them for you.
    Print Recipe
    Course Main Course

    Ingredients
      

    • 4 whole fryer chickens, cut in half
    • 2 qt barbecue sauce
    • 1 cup olive oil
    • 1 bunch fresh thyme, chopped
    • 2 tsp kosher salt
    • 1 tsp fresh ground black pepper

    Instructions
     

    • Preheat oven to 375 degrees.
    • In a bowl, mix together olive oil, thyme, salt and pepper. Coat chicken halves well with mixture. Place chicken in baking pans and bake until chicken registers 165 degrees on meat thermometer. Remove from oven and allow chicken to cool.
    • Preheat grill to medium-high heat. Dip chicken into barbecue sauce and place skin side up on grill. Grill 8 to 10 minutes; tum, basting chicken with sauce until chicken is heated through and sauce has caramelized on chicken. Makes 8 servings. Enjoy!

    Red, White, and Blueberry Trifle

    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 angel food cake, cut into cubes
    • 1 can strawberry pie filling
    • 2 cans blueberry pie filling
    • 2 pkg vanilla instant pudding (4 oz) prepared according to package directions
    • 1 container Cool Whip (16 oz)
    • 1 qt large, whole, strawberries, cleaned
    • Fresh mint leaves

    Instructions
     

    • In a trifle dish, or large glass bowl, place a layer of cake cubes to cover bottom of dish. Spread layer of blueberry pie filling over the cake cubes. Be sure fruit shows on edge of dish.
    • Next place a layer of vanilla pudding over blueberry filling and spread to cover. Place a layer of Cool Whip over the pudding layer. Repeat layers: cake cubes, strawberry pie filling, pudding, and Cool Whip. Continue to layer until dish is filled, or all ingredients are used up. The last layer should be Cool Whip. (Layer it thick.)
    • Place fresh strawberries in a circle around edge of dish with points berries pointing outward. Mound some berries and a few sprigs of mint in center. Refrigerate as long as possible, even overnight. Makes lots. Enjoy!

    Transcript

    • [Arlene Williams] Well, hello family, welcome to the 4th of July! This is a great day. Great to be an American. Patriotism is alive, because we keep it alive in our hearts. We’re so glad you joined us today. This is one of my favoritest time throughout the year, especially when we’re cooking out and we are today, we’ve got the grill going, the charcoal’s going, we’ve got food everywhere. But I’m so glad that you dropped by, because it wouldn’t be the same without you. And my very special guest, whom I love to have on cookouts, Woody’s Restaurant and Catering is here. And my favorite chef, Greg Antonelli, is going to be here and Chaz, his helper. They’re going to show you some awesome things.
    • Oh boy.
    • We thought we would do a theme of “Good Old Fashioned, 4th of July”. So you’re in for a treat. We’ll be back to get started in just a minute, but here’s today’s At Home hint. Here’s today’s At Home definition: Barbecue, a term used in the United States for an informal style of outdoor entertaining where barbecued food is served. The food is basted, usually with a highly seasoned sauce to keep it moist. If you’ve got a helpful hint, you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, welcome to our 4th of July picnic and with me is Greg Antonelli. Greg, I’m so glad to see you.
    • [Greg] Hey.
    • Always good to have you here.
    • It’s great to be here.
    • I tell you
    • It’s always a blast.
    • It is.
    • It’s always a good time.
    • And it’s not just fireworks, we’re talking about literally a blast, because you bring such a variety of food all the time.
    • I bring the weather too.
    • Yeah, you do.
    • But aren’t you glad we live in America?
    • Oh.
    • It’s the greatest
    • It’s the greatest country in the world.
    • Absolutely.
    • I’ve traveled all over the world, and it’s always good to be back.
    • Nice to come home, huh? Absolutely. Okay, I said to Greg, okay, let’s do like an old fashioned, 4th of July. Now to me, that’s hamburgers, hot dogs, potato salad, baked beans, and something for dessert. To you, that’s black Angus burgers with about four different kinds of burgers. But I love it because his creativity goes. Okay, what are we doing?
    • Now, one thing I wanna explain, is black Angus, now you can get this in any supermarket.
    • Yeah.
    • We’ve been using it for years, yeah. It’s certified black Angus beef and it’s . And you don’t have to put a lot with it because it has such a great flavor, exactly. So we’re gonna do some half pound burgers.
    • Okay. This is just the regular mix, this isn’t the topping?
    • This is just a mix, exactly, yeah. What we’re gonna do is I’m gonna let you mix this and this is about a half a chopped onion.
    • Just plain old, white or whatever, okay.
    • We have some fresh ground pepper and some kosher salt.
    • Salt and pepper. Okay. Oh, kosher. How come kosher?
    • Kosher. It’s just–
    • You like it better?
    • Yeah, exactly. It’s a little coarser.
    • Okay, anything else going in here?
    • That’s it, that’s fine.
    • No Worcestershire or anything?
    • Yeah, a little bit of Worcestershire.
    • Yeah. I see it there, that’s why I figured.
    • Yeah, it just gives a nice little– Couple teaspoons of that.
    • Okay.
    • Okay. There we go.
    • All righty. That’s all right. It’s a little windy here today.
    • Yeah.
    • You know, we’re notorious for this.
    • It wouldn’t be the 4th of July show, if it wasn’t windy.
    • If we weren’t out here barbecuing, the sun would be shining, but you know, we decided to do a barbecue and now we have the wind and the rain, but we’re gonna make it through. It’s going to be all right. Anybody see anything flying, just grab it and keep it for us, okay. All right, now what are we doing?
    • Okay. Now what we’re gonna do is we’re going to divide this into eight equal sections.
    • Okay, so I should make this like in a loaf.
    • Yeah. Now what happens is a lot of times what people do is they’ll start out with, because they’re afraid, so they’ll make a burger this big.
    • Yeah.
    • And then they end up with a burger this big.
    • Right.
    • So what we’re going to do is we’re going to try to divide this–
    • Okay.
    • In eight equal sections. So go ahead and make a loaf.
    • Okay. Make a loaf, like a meatloaf type thing.
    • Just like a meatloaf and put it on here.
    • Put it over there?
    • Yeah, put it right over here.
    • Okay. You shake it better. I’ll get you the rest.
    • Now what we’ll do is we’ll just make it into a nice little square here. Okay?
    • Okay, here’s some more.
    • We’re gonna break it in half, one time, okay. We’re gonna break that in half.
    • See there.
    • Okay.
    • Great.
    • Now we’re gonna break those in half.
    • Uh huh.
    • So now that’s gonna give you eight.
    • Equal portions, right?
    • Equal portions, exactly. And you can even them up, you know.
    • Yeah, because you can tell if they’re not exactly right. And then you just, you don’t make them real flat though, right?
    • Yeah, you just wanna make a nice burger like this, okay.
    • Yeah.
    • Flatten the knot.
    • Okay.
    • And it’ll cook up real nice.
    • Those onions are so good in here.
    • Oh, delicious, delicious.
    • Okay, so this makes eight. How many pounds of ground?
    • We start off with four pound of ground beef.
    • So these are half pound burgers.
    • Half pound burgers, exactly.
    • This is a meal in itself, huh?
    • Now one thing I wanted to talk about was a lot of people were worried about ground beef because E coli, okay, so, the problem with E coli is, it’s a bacteria and it’s on a lot of beef. It’s always on the outside, exactly. But when you take ground beef, you grind a beef, you’re actually grinding that bacteria into it.
    • E coli in there.
    • So what you want to do is you wanna make sure that you cook these burgers up to one sixty degrees.
    • You have to cook them clear through, no raw burgers.
    • Yeah, exactly.
    • Now you could do this.
    • Oh, sure, exactly, because you’re burning– When you put it on the grill, you’re burning that bacteria.
    • That’s good to know.
    • Exactly.
    • So no more rare burgers, cook them through please, okay.
    • So now what we’re going to do is we’re going to get our burgers ready.
    • Okay.
    • Okay, we’re going to get them on the grill.
    • We’ll put them on the grill. Look at this grill, oh man.
    • We have some started here.
    • Yeah. You’re going to show some toppings, huh?
    • Sure.
    • Okay. I’m making them fast. I’m making them furious. We’re gonna eat black Angus tonight.
    • Yeah, this meat has such a good flavor. Like I said, black Angus is ready, available in any supermarket now.
    • Okay. Anything else I need to do with my gloves? Should I take them off, huh?
    • Yeah, you can take them off.
    • Okay. Now the toppings, you were telling me about these burgers. That’s incredible.
    • This steak is for Paul. We’ll put this on for Paul.
    • Oh, what a guy! For Paul, isn’t that neat? He loves that filet.
    • Now we’re gonna do four different styles of burgers.
    • Okay.
    • Now you can do whatever you like. People, you know, if you like, whatever toppings you like, whatever cheeses you like, whatever accompaniments, you know, you can be creative.
    • And you were, when I saw these recipes.
    • What we’re going to do today is we’re going to do.
    • Can we get rid of this?
    • Sure.
    • Okay.
    • We’re gonna do an all American burger, okay, with some, we have some Hickory smoked bacon, some American cheese and purple onion. Okay, so we’re gonna get that on one.
    • All right. So this is the all American burger.
    • It’s the all American.
    • That’s the American cheese and some smoked bacon, already cooked.
    • Already cooked. Now we’re gonna do a red hot and blues burger, okay.
    • This is my favorite. Okay, we’re gonna do a little crumpled blue cheese on it.
    • You put it on right while it’s on the grill, so it melts down.
    • Gets a nice melt on there.
    • You got it.
    • Okay.
    • Okay.
    • Now once this melts, we’re going to hit it with a little hot sauce and sliced cucumbers.
    • So that makes it red, hot and cool.
    • Red hot blues.
    • That’s great.
    • Okay, now next we’re going to do a–
    • Mozzarella.
    • Yeah, we’re gonna do a French onion burger.
    • French onion, okay.
    • Like French onion soup. We’re going to do some melted mozzarella and we have some caramelized onions.
    • Caramelized onions, that goes on top, okay.
    • Last, we’re going to do a fajita burger, okay.
    • This is awesome.
    • So we have some–
    • Peppers.
    • Yeah, sliced peppers, sauteed peppers and onions.
    • Just took the–
    • Exactly, okay.
    • You don’t do too much, but just enough to make, oh, look at that!
    • We’ll put those on there.
    • Whoa.
    • Now we have some Monterey Jack cheese.
    • Monterey Jack has to go on the fajita.
    • Sure, exactly. Okay, and then we’ll garnish that with some sliced avocado and some sour cream.
    • Sour cream, oh, that has my name on it right there. That one.
    • That gives us a variety of different burgers that we can do, you know.
    • We’re going to put them on toasted Kaiser buns.
    • Toasted Kaiser buns, we have over there.
    • We’ve got them already. All right, now show us the next thing. We got two minutes here to do this next with the chicken.
    • Yeah, the next thing we’re going to do is the barbecue chicken. Now what I did, a lot of people–
    • This is really fascinating, too, folks. It’s really interesting how he’s going to do this.
    • A lot of people have problems with chicken, with the skin sticking and sticking on the grill.
    • Yeah, what happens to mine, it burns on the outside, it’s raw on the inside.
    • Exactly, exactly.
    • I hate that. Because I can’t control the heat.
    • You’re exactly right. So what we do is we actually pre cook these chickens in an oven, okay, with a little bit of thyme.
    • So you bake them.
    • Yeah, we bake them in the oven with a little olive oil and kosher salt
    • How long?
    • You can let them cool down. Oh about, you want an internal temperature of about one sixty five.
    • So about forty five minutes?
    • Yeah, exactly, yeah.
    • Half hour, 45 minutes.
    • Turn them either away.
    • Okay, so you have to This is a whole half of chicken, right?
    • This is a whole half of chicken. What we did is we had four chickens and I cut them in half.
    • Okay.
    • So now what we’re going to do is, we’re going to just dip them.
    • So you can take this, these have to cool. And then you take them to where you’re going for your picnic, and all you do is dip them in that.
    • Dip them in your barbecue sauce.
    • And put them on the grill.
    • Yeah. Now what I like to do is, I always put the skin side up, okay.
    • Tell us why now.
    • What you want to do is, this is all your bones on that side, right? So you want that side to cook through.
    • Yeah, so if it burns, you’re burning bone, not burning the meat.
    • And your skin is what the problem is, it sticks.
    • Ah, okay. So you stick it right on the grill. Oh boy.
    • And we have some of them finished here and you can see how nice the caramelization is on there. You want it to be nice and caramelized here. You can see nothing is sticking.
    • Yeah, right.
    • Yeah, when you look at that–
    • Beautiful. Yeah it is, you know what, that’s been on here a good while. Look how beautiful that is.
    • None of it’s sticking, okay.
    • Wow.
    • Let’s get this one on.
    • Okay, that’s terrific. Okay, so–
    • So you just want to dip it, okay.
    • Dip it.
    • Drain it off.
    • Shake off a little bit.
    • Yeah, and you can always base that with a little bit.
    • Yeah, and that stuff just caramelizes and gets sweeter and sweeter, doesn’t it?
    • And you don’t have to worry about the chicken because now the chicken is fully cooked.
    • It’s totally cooked. So all you’re doing is heating the chicken through.
    • Exactly. We might mention to, that Chaz is over there and he’s your helper today.
    • Yeah, Chaz is the sous chef today.
    • Sous chef, all right, Chaz, way to go Chaz! Yeah, we appreciate him being here too. We’re gonna take a break and when we come back, we’ve got a whole lot more, you’re not going to believe, stay with us, we’ll be right back with more of the 4th of July picnic.
    • I hope you can appreciate, these are the burgers, the black Angus burgers. Again, the fajita, French onion, red hot and blues.
    • Or for today, we’ll call red white and blues.
    • There you go. There you go. And then the all American. This is a treat. There’s what you’re gonna make. We’re going to send all those recipes to you. And when you send for the newsletter. So let’s do a salad, what do you say?
    • Okay, good. Oh, one other thing I wanted to talk about too, before we do it, Arlene.
    • Okay.
    • I actually have some corn that I soaked overnight.
    • Oh yeah.
    • I took some five gallon bucket, put about three gallons of water in it and some sea salt. And I soaked that and now what we’re going to do is we’re cooking that. And as it cooks on the grill, it steams in there. So now–
    • Overnight, you did this.
    • Yeah, overnight, I did it.
    • Look at the steam coming off of that.
    • When you pull that back, you just have the nice, beautiful–
    • And this stuff, you’re not fighting it, huh?
    • Oh no, not at all. Completely peels right down. And you just butter it up and a little salt.
    • Oh, we plan to do that. Oh yes.
    • Good.
    • Okay, next we need a salad of some kind.
    • Now what we’re going to do is we’re going to make a macaroni salad, but it’s going to be a little different.
    • Okay.
    • Now, one of the things I did is I eliminated the eggs. People always call me, when they call me for picnics, they’re always worried about people, mayonnaise based things. Now people don’t understand, exactly, potato salad and macaroni salad, it’s not the mayonnaise. Mayonnaise, you can leave out and sit out and it’s no problem. It’s the eggs, the eggs go bad, and that’s what makes the salad bad. So what we did is we just eliminated the eggs off here.
    • Huh. You don’t really miss them, huh?
    • Sure.
    • This is cool, look at this.
    • This is a cavatappi pasta.
    • Cavatappi.
    • Yeah, and what it looks like–
    • It’s like an elbow, but it’s got a groove in it and it’s like double the size or maybe triple, it’s curly Q, I love it.
    • Sure, and this is what it looks like dry.
    • Okay. This is dry.
    • Yeah. And this is one that’s cooked.
    • Yeah. It pretty much doubles inside.
    • Yeah, it sure does.
    • Or you can use a piselli pasta.
    • But, you know what, I even like this for sauce, because I like when the sauce get in the grooves and holds on.
    • Yeah, it really does.
    • Yeah, I’ve used this the piselli too, that’s cool. Great pastas. Okay, so this is a pound.
    • Yeah. This is one pound cooked, it turns into about two pounds.
    • Oh, okay.
    • Now what we’re going to do is we are going to mix it up.
    • In a big one. Should we not do it in there?
    • Yeah, well, it’s just because all the other items that are in there.
    • He brought the whole kitchen from Woody’s, I don’t know what they’re cooking with back home today. What, this?
    • Yeah, put that right there. Dump your pasta in.
    • Okay, dumping the pasta in.
    • Now, what we’re going to do is we’re going to add a small red bell pepper, diced.
    • Okay, red bell pepper, look at the colors coming already.
    • We’re going to add half a small onion, diced, also.
    • Right.
    • Okay.
    • Okay.
    • We’re gonna add three ribs celery, diced.
    • Celery. He doesn’t say like a half a cup, he says three ribs.
    • Yeah, three ribs.
    • Okay, three ribs.
    • We’re going to add some fresh dill.
    • Three tablespoons of fresh dill.
    • Aw, there’s nothing like it. Nothing like fresh dill. Look at that. And real fine. As finely chopped as you can do.
    • Yeah. Now what we’re going to do is we’re going to add a little bit of celery seed.
    • Oh yeah, have to have celery.
    • Salt and pepper, okay.
    • Okay. Can I do this?
    • Sure, yeah.
    • This is so cool.
    • Yeah.
    • Look at that puppy.
    • This was a gift from a friend of mine.
    • Wasn’t that a nice gift.
    • I’ll tell you what, that is one of the nicest electric pepper grinders I’ve ever seen.
    • Well, battery operated, right?
    • Battery operated, exactly.
    • Yeah. Cool beans.
    • Okay. We add salt and pepper.
    • Am I mixing this? Should I get a big spoon or something?
    • Yeah.
    • Can I use this thing?
    • Let’s just use this.
    • Oh, okay. We’ve got a spatula.
    • Now, last, we’re going to use half a cup of mayo.
    • Just a half a cup.
    • Half a cup.
    • Half a cup, really?
    • Yeah, because we really don’t want it, you don’t want your salad real wet. You want a nice–
    • You want it to have it be moist, but not sloppy.
    • Sure, exactly. Here you go, mix it up.
    • Okay, thank you. Okay. I feel like I’m with the big guys in the big kitchen at Woody’s now. I got all this big stuff, I end up with this little bowl and they’ve got these vats here, you know, but that’s good. Now you keep this refrigerated though, right?
    • Sure, you refrigerate it overnight.
    • Yeah.
    • It’s going be prepared ahead of time and taken to .
    • Wow, look at that.
    • Look how nice it is.
    • It’s a beautiful color, look at that. That red pepper really does it, doesn’t it?
    • Oh, that’s beautiful.
    • And it tastes so good.
    • You can use yellow peppers, you can use, you know, whatever you like. This is what it ends up looking like.
    • Okay.
    • So it’s not real wet. It’s not a real wet salad.
    • Now this looks like it has paprika or something on there.
    • Yeah, I did a little garnish.
    • Okay.
    • Now I think the people at Woody snuck in there and got a little of that there.
    • I was going to say, how come this looks like a whole lot more?
    • Because it was full, yeah. It was full when I left.
    • That’s where the paprika went too.
    • Took a little lunch out of there.
    • I think so. Okay.
    • But this is a nice salad–
    • Can we add that to this?
    • Yeah, sure we can.
    • Why don’t we do that? Because I know there’s a lot, like a huge crowd here.
    • Yeah.
    • And they’re all looking for something to eat, so. All right. Yeah. There you go. We’ll just mix this together and we’ll have loads. All right. Very good. All right, that’s our salad. Cavatappi, C A V A T A P P I. Had to learn to spell it.
    • You can put that in. In grocery stores, local grocery stores are carrying a lot of nice products.
    • Nice varieties, now, aren’t they?
    • Sure, yeah, they’re carrying a lot of different pastas, they’re carrying a lot of different produce, so don’t be scared, you know, if you want to try something, go ahead and try.
    • Okay, girls, this needs to go in the fridge. All right, what’s next?
    • Okay, next we’re going to do a mint iced tea.
    • All right.
    • Okay.
    • Mint iced tea.
    • Now what we did is
    • Hope you’re enjoying this as much as we are today, this is fun.
    • Sure. Now what I did is I took some sun tea.
    • Okay.
    • And what we did–
    • What do you mean by sun tea?
    • Well, I just left it out, sit out with a big tea bag.
    • Okay. So you brewed it.
    • I brewed it. Then what we did is we took some French mint, chopped it up. Let it steep in there.
    • Fresh mint. Oh. While the tea was brewing.
    • Exactly. Well, yeah, no, after it was done.
    • Oh, after it was finished.
    • Yeah, exactly. We just chilled it, okay.
    • Okay.
    • So now what we’re going to do is we’re going to–
    • So this is the fresh mint that he put in there to really flavor the tea.
    • Sure.
    • That’s great.
    • Now what we’re going to do is we’re going to strain this out, because you don’t want that in there.
    • Yeah, you don’t want that in there.
    • You want to hold that?
    • Okay, I’ll be glad to. Oh boy.
    • Now that gives that a, just a real nice, fresh summer flavor.
    • I’m telling you, you can’t believe what this smells like.
    • Just a nice, summer.
    • It smells like summer.
    • Yeah, exactly.
    • It really does.
    • That’s what you want.
    • Now you use lemons with this.
    • No, I use a lime.
    • Something different.
    • Just to be different.
    • Oh, okay. And do you sweeten it?
    • You can, if you want. I use Splenda. I like Splenda.
    • Yeah, I do too. I do too, because I think it makes it nice.
    • Now what you’re going to do is you’re just going to take, and we’re gonna fill these up with ice.
    • Okay. Yeah, you would.
    • Yeah. We’re gonna take a nice lime peel, okay.
    • Oh, all right. Like a whole little wedge of lime.
    • Sure, exactly. Put it on there. And then you’re going to–
    • Oh, that’s so nice.
    • You’re going to garnish that with a nice mint leaf.
    • Aw, that’s great. That’s terrific.
    • Yeah.
    • Okay. Anything we need to check over here? Everything’s cool?
    • Yeah, everything’s going fine now.
    • Everything’s doing great, okay. And everything has been prepared, right?
    • Yeah, now what we can do is–
    • Go ahead.
    • Now, they sell these in stores now. We have them all over our kitchens.
    • Yeah.
    • It’s called a bio therm.
    • That’s a safety.
    • Exactly, it’s called a bio therm. What it does, it checks internal temperature of any kind of meat.
    • So you could check those hamburgers.
    • Exactly, we can just put that right in there, okay.
    • Okay. Let’s turn it so this camera can pick it up.
    • Sure, yeah.
    • Once we get it there, it’ll start to immediately read, huh?
    • Exactly.
    • Like sometimes you had to hold, and you had to wait and wait and wait, but that puppy’s going off. But see, they would look like that was ready to go.
    • It’s only one hundred and ten.
    • See that’s how people get sick.
    • Exactly.
    • We don’t like that.
    • Now if you have one of these and you’re not sure if it’s good or not, you say, hey, it’s been laying around.
    • Laying around, yeah.
    • The way to check these is take a glass, cup of ice water.
    • Okay.
    • Put this in the ice water. If it reads thirty two degrees, it’s fine.
    • Okay.
    • If it doesn’t, you can actually twist these and calibrate them.
    • Really? Yourself?
    • Yeah, yourself.
    • Well, that’s neat. Okay, good. All right, we also want to tell you that we’ve added something else to this whole dinner and it’s just right over there and it’s something I made. I’m going to give you the recipe. I’m not going to demonstrate how to do it, but if they’ll bring that over, if they’ll take that plastic off, because you know what, you have to have something, that you have this wonderful food, I mean, everything is so tasty, everything’s so delicious, but you need something at the end of the meal, right? And so I made a red, white and blueberry trifle. Simple, easy to do. We’re going to include this recipe also with all of yours. And I tell you, when we come back, we’re going to be at the table and we’re going to be enjoying it all. We hope you’ll stay with us. We’ll be back in just a minute. Now you want to be sure to send for the recipes for our 4th of July picnic, because I’ll tell you what, you don’t want to miss one of these. We’re going to take a little tour around the table. There’s those fabulous four different kinds of wonderful burgers, black Angus burgers, four different toppings. They’re sure to please somebody in the crowd. Next to it, we have our corn, that we’ve done on the grill. Husk one of those out and let them see. Because it holds the heat for such a long time, doesn’t it, Greg?
    • Exactly, yeah. It’s nice steam.
    • I was amazed.
    • Beautiful steam.
    • Look at that/ And the silk comes right off, which I love the fact that it does. And we have them in our little dishes here with some melted butter. Oh boy, we’re going to be eating that in just a few minutes. Next we have our cavatappi.
    • Cavatappi salad.
    • Salad.
    • Macaroni salad.
    • No eggs in that, which is a good thing. And down here is our chicken. Oh my, look at this.
    • Perfect.
    • Unbelievable. And Greg, this stuff is so simple, so easy to do.
    • It is very simple. Anyone can do it at home.
    • Anybody can.
    • Yeah, sure.
    • And the thing we put, I mean, what would the 4th of July be without fruits? So we’ve made a nice fruit salad. There’s my red, white and blueberry trifle there. This is a well rounded meal. Didn’t take a lot of preparation. Didn’t take a lot of time. If you don’t want to do the chicken and you just want to do the burgers and hot dogs, that’s fine. Or if you want to do the chicken, don’t do the burgers.
    • Or ribs. You can do barbecue ribs.
    • The ribs, yeah. Any of that stuff that you want to do, it’s simple. Just applying yourself. But more than anything, Greg, I know you’re from family and I know you lost your dad and that was rough on all of us, but we’re so thankful that we live in a country where we can serve God, that we can be patriotic about our flag, we can say we love this country. There’s nobody there shooting us down for anything.
    • Sure.
    • This is the greatest place in all the world.
    • Sure is.
    • So make a celebration of your 4th of July picnic.
    • And invite your family.
    • And get the kids. I was just going to say, get the kids around and tell them about the flag, tell them about what price it took to keep this country free. Because. it does take a price.
    • Sure does.
    • It costs you something. And I have to thank you so much because I know–
    • Oh, no problem.
    • This is a busy time for Woody’s.
    • Happy 4th of July.
    • Thank you, and to you too.
    • Yeah.
    • And a happy 4th of July to you, because we need to spend time with one another, you need to spend time with your family. And how about the lady next door that lives by herself and she never gets invited? Why not include her in your holiday plans? Or maybe Aunt Minnie that lives by herself and you haven’t included her. That’s so appreciated when you’re all alone, believe me, it is. I say here’s to a grand old flag, the red, white, and blue. And we thank you so much for joining us and we’re so happy and please, join us the next time, because we’re going to do another cookout show in a couple of weeks. So, be sure to join us because it just wouldn’t be the same without you here at home. We’ll see you then.
    • Furnishings provided by Levin Furniture, featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh food and vegetables, in Dravosburg, Pennsylvania.
    • Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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    • On yesterdays show, August 3, 2023 you mentioned rice pudding made with eagle brand milk. I was not able to locate a recipe for this and I would very much love to have one. If possible I would love to receive one anyway possible.

      Thank you very much for any consideration you are able to give my request.

      Kate Kline
      raykline6652@gmail.com

      Reply

      • Hi Kate! We haven’t found the recipe in our archives yet, but when we find that show, I’ll add it to our website. Sorry we can’t be more help!

        Reply