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The Dessert I Made On Netflix's BBQ Showdown | Beer Bread Pudding with Chocolate Sauce
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Jan 22, 2025
Printable recipe below! Check out the recipe I made on Season 3 of Netflix's BBQ Showdown! Used in this video: Lodge 12-inch Dutch oven https://amzn.to/2WIThgZ Kent's Dutch oven lid lifter https://www.kentrollins.com/shop Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/beer-bread-pudding/ ====================== Check out our BEST SELLING cookbooks. Get your copy here: https://www.kentrollins.com/shop Also available at bookstores nationwide, and Amazon www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
hey sneak on in here I got a
0:03
secret what they didn't show you on
0:06
Netflix is barbecue Showdown this season
0:09
I'm going to show you but I'm also going
0:11
to be making my beer bread
0:17
[Music]
0:25
pudding hey if y'all hadn't seen it or
0:27
hadn't heard of it another season of
0:30
barbecue Showdown is on Netflix and we
0:33
were so honored to be on the show so
0:35
when we walk out that morning and you
0:37
look up the road there on this set where
0:40
this barbecue Showdown is taking place
0:42
there is a big old beer truck up there
0:44
they got the tailgate rolled up a little
0:46
bit where you can sort of see and then
0:47
they just pop it open and what's in
0:48
there more beer than I ever seen in my
0:51
life I mean the whole town where I come
0:52
from could have got drunk never woke up
0:54
for a week on all that beer but I looked
0:56
at the judges there but there was one
0:58
extra guy sitting there and I'm thinking
1:00
I know who that guy is and I'd like to
1:01
say howdy to him again that's toughy
1:03
Stone a gracious kind person he is and a
1:06
man that knows any kind of cooking so in
1:08
this challenge all about beer you had to
1:10
have a beer brine for your meat but also
1:12
beer had to be in your side dishes or
1:14
dessert today we're talking about so
1:17
many people ask the beer bread pudding
1:20
you know in this challenge dessert is
1:22
optional but hey I'm going to bring it
1:25
every time I go out there and cook I am
1:26
going to make me a dessert every time I
1:28
get a chance because it's how you finish
1:30
a meal you know I've made a lot of bread
1:32
pudding and to me the secret of bread
1:34
pudding is what you start with now I've
1:38
heard of using donuts Bagels French
1:41
bread all kinds of bread but folks I
1:43
usually use hamburger bun when I'm
1:45
making bread pudding but they didn't
1:47
have many of them in there that day so
1:48
next thing I found hot dog bun because I
1:51
want show you something when you open a
1:52
hot dog bun what do you see in here all
1:55
them little holes of air that's going to
1:57
make lighter fluffier you don't want
1:59
want a piece of really dense hard bread
2:02
if you're going to make bread pudding
2:03
you want it to be light and fluffy now I
2:05
like to take these about out maybe 2
2:08
hours ahead of time just let them get
2:09
some air and begin to dry out because
2:12
these are going to soak in the beer 12 O
2:16
of dark beer if you got a can opener use
2:19
it if you don't make sure your wedding
2:20
ring is really Stout what do you do pop
2:23
the lid off just like that it's pretty
2:24
easy so I'm going to pour a little bit
2:26
in there and you can see how dark that
2:28
beer is now the beer I was using down
2:30
there that day was a dark beer and a
2:32
Miller beer so bite-sized pieces chunk
2:37
them up in here the reason I'm using a
2:39
dark beer today and in that challenge
2:42
too is there is a little bitterness in
2:45
here but also a little sweetness that's
2:46
going to go I think it'll work better
2:48
than just a light beer things happen
2:51
fast this is a 5H hour challenge but
2:52
when you're talking about brining meat
2:54
usually to me that's an overnight brine
2:57
so we're just going to brine about 2
2:58
hours and everybody is running back and
3:01
forth and from where my station was to
3:03
where the pantry is it's like a football
3:06
field long I had to run every time to
3:08
get there and in these boots hey you
3:10
packing on some extra weight but I
3:12
stayed true to my roots folks I wasn't
3:15
about to cook in the kitchen I'm going
3:16
to cook outside we're going to save this
3:19
one right here folks just in case we
3:21
need it but we got all of that tore up
3:23
and bite-sized pieces I just want you to
3:25
pour that beer on top of it we're going
3:27
to mix it just a little because this
3:29
needs to soak for about an hour let all
3:33
that bread get infused with that good
3:35
beer you can see how some of that's done
3:37
soaked up but when you cook that you're
3:39
going to bring that moisture content
3:41
some of that out of there and it's going
3:43
to puff up a little because what beer
3:45
got in it let me think it's got some
3:47
yeast in it and takes about I'd say 10
3:50
to 12 ounces of buns which is usually
3:54
like maybe 10 hot dog buns nine but
3:57
that's about the consistency you want
3:59
when you get this put together oh before
4:01
I forget we're going to be at the
4:03
national cowboy museum there in Oklahoma
4:05
City for the national day of the cowboy
4:07
be doing two different little workshops
4:08
and presentations be sure and come by
4:10
because we'd love to visit with you but
4:13
hey this is lik about 15 minutes setting
4:15
that hour I got me about 3 tablespoons
4:18
of butter sitting right in there some
4:20
brown
4:21
sugar two cups of heavy cream let's get
4:24
that mixed up a little it's always windy
4:27
here was it windy there it never was
4:29
really windy there one one night it got
4:32
we got pretty hot during the day but
4:34
then that night it got down in like all
4:36
low3s you'd be wet from sweating all day
4:39
and then you get cold chills at night
4:42
but um I'm glad I had the opportunity to
4:44
do it met some really great people I did
4:48
I'd like to give a shout out especially
4:49
to to a friend of mine that I made down
4:52
there and I think he is family to me and
4:54
Shan and that is Gerald say nephew hope
4:56
you're doing well brother wish you and
4:58
your family well got to have a little
5:00
nutmeg so just grind you some in there
5:03
if you ain't got no grinder or the winds
5:05
blowing too hard get you some out of a
5:07
Shaker little Shake of cinnamon a little
5:10
bit of vanilla we're going to give that
5:12
another stir the butter and the brown
5:14
sugar have all Incorporated well we're
5:18
just going to let this warm throughout I
5:20
don't want it to come to a bowl don't
5:21
want it to come to a simmer I just want
5:23
it to warm to where all them ingredients
5:25
is just loving on each other now very
5:28
important thing and I like to let it go
5:30
too far I see when you watch this and
5:32
you're in my station there there's a big
5:33
old smoker here there a table here there
5:36
a green egg out there I never did use
5:38
there's a sort of a rim here with a fire
5:41
in it and then there's a Santa Maria
5:42
Grill and I just tried to get everything
5:45
to where you don't waste any motion too
5:47
much you're just going you know where
5:49
everything's at but folks this gets
5:51
pretty hectic to manage a fire and a
5:52
smoker that you've got meat in now it's
5:54
just a lot going on and you think 5
5:57
hours is a long time hey it's not so bad
5:59
to you you get right down to the end of
6:00
it and you think what happened all the
6:02
time make sure this is not too hot you
6:04
just want it to be able to pour them
6:06
eggs in there so we ain't cooking and
6:07
how many eggs four of them caco berries
6:09
it was get it all stirred in there well
6:12
well been about an hour and you can see
6:14
things are moistened up pretty good they
6:16
are so we're just going to pour this in
6:21
there I can already tell you by the
6:23
flavor coming out of that I the flavor
6:26
coming out of it already you can tell
6:28
the flavor the smell anyway way I would
6:30
sure enough eat this for breakfast
6:32
dinner and supper now you can see this
6:34
is a little
6:38
wet so this one here will put and I may
6:42
have to get another one to go with it
6:44
you don't want this I would say soupy
6:47
but remember this is a pudding it's not
6:49
a Cate had to have some more we did so
6:52
we'll get these in there now I've done a
6:54
lot of food competitions uh in the last
6:57
20 something years such a Grace gracious
7:01
crew the whole bunch was uh you know
7:03
them cameram men every time you'd move
7:05
there'd be a camera in your face here
7:07
you'd run over here and there's camera
7:08
they say could you do this over and I'd
7:09
say you have to give me a minute buddy
7:10
I'm pretty busy but how many cameras
7:13
were at each person everybody had at
7:16
least two on them probably most of the
7:17
time so it was pretty hectic uh they'd
7:21
get out of the way if they seen you come
7:22
in you had arm full of groceries days
7:24
are really long when you're shooting
7:25
like that and um they always usually
7:28
start 6:30 7:00 in the morning go
7:31
through a process of hurry up weight
7:32
sometime and then you do an interview
7:34
and then you do a little cooking then
7:36
you do some more interviews and you know
7:38
I think the longest day that I might
7:40
have had down there we got out there by
7:41
like 7:45 8:00 and we get back to the
7:45
motel at 1:15 in the morning that's when
7:48
tired sinks in when you mind you just
7:50
lay back on that bed and you think about
7:52
all the things that should have could
7:53
have would have maybe and it's hard to
7:55
go back to sleep uh there was some short
7:57
nights down there they was and long days
8:00
you can see that consistency what I call
8:02
just about right and that was one
8:05
package of hamburger buns plus five more
8:08
so really nearly took about two packages
8:11
uh but you don't want it really soupy
8:12
but you can see as you pick that up this
8:15
is going to be good I have greased My
8:18
Little 12-in Dutch oven if you're doing
8:19
this in the house preheat your oven to
8:22
350° Fen height it's going to take it
8:24
about an hour to cook
8:27
now when you get this in a dutch oven
8:30
like this if you was to put this in a
8:33
tin which is a smaller oven than this
8:36
you'd be pretty close to the lid time it
8:38
comes out this is where you people that
8:40
know what I'm talking about will get
8:41
this job done really well get that TR in
8:43
there and let's smooth that concrete out
8:45
we don't want no really rough surfaces
8:47
so we're going to probably use like a
8:48
half a cup of white sugar I like to
8:51
sprinkle it right on top give it a
8:53
little more sweetness hey stick with me
8:55
we're going to get this to cooking but
8:56
I'm going to reveal to you the biggest
8:58
thing they didn't show you on barbecue
9:01
[Music]
9:22
Showdown well I set me a trivia there on
9:25
the ground and we're using Smoky Woods
9:26
hardwood lump today we are pretty light
9:29
ring around the outside edge of that
9:30
trivet set that 12in Dutch oven on there
9:33
I'd say about a medium base coal on the
9:36
top uh this hardwood lump is some good
9:38
Oak stuff so it's going to make you some
9:39
heat got a little breeze today we'll
9:41
have to rotate a little but we'll keep
9:43
an eye on it you know what they didn't
9:45
show you is how I had to cook this now
9:48
when I would run back down there to
9:49
pantry and they I mean they got the
9:51
greatest Pantry of all and I'd be
9:52
looking first thing cast iron look all
9:55
down them bottom shelves everywhere I
9:57
never did see a dutch oven I seen a lot
9:59
of pots like this and they had a Dom lid
10:02
you can't keep coals on a dome lid I'm
10:05
not about to cook in one of these stoves
10:07
I'm going to stay out there true to my
10:09
roots so I'm thinking I know you can do
10:11
this because I've done it before you put
10:13
a skillet right there on top you got
10:16
coals underneath coals on top you can't
10:19
put no lid lifter on here though and I
10:21
mean I'd get me a pair of gloves and I
10:24
have coals on here and it's really not
10:26
putting out the same heat it would be as
10:28
if you had a lid that was really
10:29
conformed to this so I'd take me a good
10:32
old glove and I'd be oh so careful and
10:34
what happen every time a little bit of
10:36
ash fall in that beer bread pudding
10:38
which I think just gives it taste and I
10:40
know a lot of you out there is thinking
10:42
to yourself why didn't you just turn it
10:44
over and cooking it like that well you
10:46
could have but how far would you have
10:48
been down here close to your bread
10:49
pudding you'd have burnt the top of it
10:50
so this was about the only thing that I
10:52
could come up with cuz I never did find
10:54
a true Dutch oven down there but I'm
10:56
ayize stuff quite often I do and I like
10:59
to try to get by with what I got so it
11:01
took longer for me to Brown the top of
11:03
this than I've ever cooked anything in a
11:05
dutch oven in my life I could take it
11:07
off the bottom heat and I'd have to come
11:09
over here and get this every once a
11:11
while shake the coals off of it reach
11:15
over here while I was checking my meat
11:16
get some coals and put back on here and
11:18
refire this to where we could get the
11:20
top of that to Brown because hey we
11:22
ain't going to serve them raw beer bread
11:23
pudding we're going to serve them the
11:25
good stuff but I think we better check
11:26
on this before we burn it too
11:30
d
11:36
[Music]
12:48
looks good and I'm going to eat it but
12:49
I'm going to let it cool off a minute
12:50
and you seen me when we was cooking this
12:52
deal and pulled it up how it it bubbled
12:54
up through there that yeast gives it
12:55
that rise out of that beer but you just
12:57
put your little fingers on it Mash just
12:59
a little it should be spongy you don't
13:01
want to sink down in it but you don't
13:03
want it to be so dense that you think oh
13:04
that's like a brick put that little
13:06
chocolate sauce together it's got that
13:07
beer in there let it come to a pretty
13:09
hard boil for about 2 minutes and then
13:11
what drizzler on there and you're ready
13:13
to go now I did taste this when I made
13:16
it down there cuz I want to make sure so
13:18
I'm going to taste it again and I bet it
13:20
tastes just like it did when I was there
13:26
[Music]
13:27
Mage want to do The Showdown
13:30
[Music]
13:32
Shuffle that's about enough cuz I'm
13:33
going to have another bite of that but
13:35
first of all I want to say thank you to
13:37
Netflix for giving me the opportunity
13:39
thank you for all the people that's
13:40
working down there and got this to going
13:42
uh it was a great Venture and I ain't
13:45
never scared of Adventure that I know of
13:47
but most of all we want to thank y'all
13:48
for watching because y'all are family to
13:51
me and Shan and all the pups you know
13:52
there's a lot went on in the last four
13:54
or five weeks behind us and we
13:55
appreciate the prayers and everything
13:57
that y'all dished out to us and I still
13:59
missed that little beagle that would
14:01
have been sitting right there but thank
14:03
y'all so much for supporting our Channel
14:06
supporting the calls that we did out
14:07
there for riodosa it was great and uh it
14:10
is with great pride honor and privilege
14:12
that I TI my hat to that old flag and
14:14
all the service men and women and all
14:15
the veterans that have kept it flying
14:17
rest of you come on up in here close I'm
14:20
going to give you a little bitty hug cuz
14:21
I'm hungry God bless you each and
14:24
everyone and I'll see you down the beer
14:25
bread pudding Trail
14:29
oh
14:32
[Music]
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