In this YouTube cooking episode, Jimmy Butler III teams up with Chef Ali and an on‑screen assistant (Speaker C) to create a Thanksgiving‑style fall menu centered around beer and bourbon. The video opens with a playful banter as they introduce the concept of “fire fall‑inspired recipes.” They first craft a maple bourbon shandy, mixing maple syrup, bourbon, and Michelob Ultra beer. Next, they prepare beer‑braised collard greens with a smoked turkey leg, detailing the use of grapeseed oil, onions, garlic, brown sugar, red pepper flakes, apple cider vinegar, and water, and cooking the greens and turkey leg for about an hour and a half. The duo then moves on to a “beard” (beer) barbecue sauce, combining grapeseed oil, onions, garlic powder, cumin, apple cider vinegar, brown sugar, ketchup, honey, and an immersion blender, which they brush onto roasted turkey legs that are first cooked at 400 °F and then finished with the sauce. Finally, they bake brown‑sugar beer cookies, creaming butter and sugar, adding egg, vanilla, flour, spices, cream of tartar, and a third‑cup of room‑temperature beer, chilling the dough, then baking at 325 °F. Throughout, Jimmy and Chef Ali engage in humorous, informal dialogue, emphasizing teamwork, tasting notes, and the seasonal theme. The episode concludes with a tasting of the dishes and a celebratory toast.
Chapters
Welcome back to sous chefing with Jimmy Butler and Chef Ali. With me and my sous chef, we are going to make some fire fall inspired recipes. Look at us, we just work so well. We're finishing each other's sentence. Exactly.
Finish it, finish it.
Chef and sous chef. Jimmy is beautiful.
My sous chef.
Oh, I thought different, different, different but the same.
[MUSIC] All right, let's get to it. What is it? Maple bacon? Maple bourbon shandy. Maple bourbon shandy.
With Michelob Ultra.
Indeed. About 2 ounces, 2 to 3 ounces. Give it a little extra.
Damn, you got a heavy hand.
This one's mine. No, I'm gonna make it for you. 'Cause you might mess up.
Can I do the maple?
You can do the maple.
Thank you.
I'm just gonna make sure the seeds don't go in. So we're gonna grab some ice here. How many ices? As many as you want.
Can I put my Michelob Ultra in here now?
Yes, you can. Top it off. Perfect. Now give it another little stir. Pop your orange.
Maple bourbon shandy. Cheers.
Cheers, brother.
Cheers, mate. Ah, still too strong.
So since we're making fall-inspired recipes, we're going to do a beer-braised collard greens. With a smoked turkey leg. So we're gonna start off with some grapeseed oil.
Yep.
Into the pan. Do you want me to throw a little poultry in there now? Not yet. Not yet. Patience. Patience, my friend. You're gonna add your onions. We need the garlic.
Garlic.
You're gonna mix that up. Let's wait 30 seconds.
What is 30 seconds gonna do?
All right, you add your brown sugar.
Brown sugar. Sugar.
That's why you a basketball player. And then we're gonna add our red pepper flakes. Really? So you may add your Make-A-Love Ultra, the whole bottle. Pour it all in there. See that?
Make it hot.
We're gonna add our greens. We're gonna let the greens cook down just a little bit with the beer. Let it get infused. Where's my turkey leg?
Here.
So you just stashing turkey legs?
What?
Add your seasonings.
Which one first? Or shall we mix 'em?
See that? La la la la la!
All right, what's next? Put the turkey leg in there.
You gotta let it wilt a little bit. Then you add your turkey leg. And then you're gonna add, we have 2 big glasses of water. You wanna cover the greens until it's fully submerged. While you're doing that, I'm also gonna add—
Gotta clean your hands.
A half a cup of apple cider vinegar. You taking too long. And you cover it up and let it cook for about an hour, hour and a half. This is what it's supposed to look like. So once it's cooked down, the turkey leg is going to get all nice and juicy. You want to shred the turkey into the collards.
So I'm going to use that. Mm-hmm.
I see what you did there.
Got to make it a little mojo though.
It hit different.
You taste a little bit of it. You taste a little bit of the mikalo. Definitely in there.
All right, what we got next though?
So up next, some roasted barbecue beer braised turkey legs.
So look, this is what we're gonna do now. We're gonna make our beard, beard barbecue sauce.
Beer barbecue sauce.
Beard, duh. It's beard because I—
This is a beard.
Past tense, no, not if it's—
That is beer.
B-E-E-R-E-D. Beard barbecue sauce.
So what do we start with? Some grapeseed oil in the pot on medium-high heat.
Next up. Onions.
You know, you got it.
Ah!
You got it. This is why you're the sous chef.
Why did you let me set myself up to get hit by the onion juice?
See, I said the onions are gonna pop.
I thought you meant like hip, like that's cool. In my generation, pop means cool.
Old people. Why would that be?
I don't know nothing about that.
All right, we're gonna do both at a time. Add a little bit.
That's good?
Tell me when to stop. A little bit, a little bit, a little bit. All right, now you're gonna let this reduce a little bit. Let it reduce. And cook it on high heat. You're gonna add your garlic powder.
Yeah, man.
Add some cumin. The apple cider vinegar. Brown sugar, please. Now you to pass me the ketchup. The honey. All right, so we're gonna let this cook a little bit. Now we have our immersion blender. Basically, this is gonna blend it in the pot.
That's how they make barbecue sauce?
Yep. This is one way. And you have your beer barbecue sauce that's gonna go on our roasted barbecue turkey legs.
Oh.
These two big turkey legs right here.
All right?
So you're gonna grab some of that grapeseed oil You can take some oil and rub it, massage it all on your turkey leg. You can pour it, massage it all. Lift it up, don't be scared.
Yo, yo, yo, you can't tell me how to massage my turkey leg.
Go ahead, do what makes you feel good.
See, you just do it to do it. I do mine with love.
It's okay, Mr. Turkey Leg. Come on, I'm here. You're not gonna feel a thing. Gonna put a little bit of barbecue sauce on ya. Now flip over on your back. It's okay. I know you're scared, baby. I know you're scared. Shh.
All right, he's ready.
Let's get it all on there.
Ew, ew, ew, ew! You don't care.
I do care.
You don't. Look at what you're doing.
It's fully massaged. Now you're gonna take some of your seasoning over there.
Sorry.
And you just, little at a time, just get it rubbed all on there. Get some barbecue rub on there.
[SINGING] All right, he seasoned.
No, he's not. Get it all in there. Lift it up and get it all in there. You want it very, very well seasoned. We're using a barbecue rub. It's a little bit of brown sugar, paprika, chili powder, some cumin, black pepper, little bit of salt, garlic. All right, so now that we got it rubbed, gonna use a thermometer probe. Hey, hey, hey, no, no, no.
Worry about your turkey leg.
Yes, I'm gonna use a thermometer probe On your turkey leg. I'm going to set this to 170 degrees. We're gonna pop that all the way in.
What you take your gloves off for?
We're gonna transfer this into an oven at 400 degrees preheated, and we're gonna roast it for about 20 to 30 minutes. After it's ready, we're gonna brush our Beard barbecue sauce on it and roast it for another 10 minutes so that it gets a nice coat in the barbecue sauce on there, nice and crispy. And this is— Nice, well barbecue roasted turkey leg.
Put my little fork down there so I could dabble. Don't say I didn't offer you nothing, never.
Mm-hmm.
We did that.
Yes, we did. What, what, what? And that is your beer barbecue roasted turkey legs.
Well, I guess we're like, we're at the dessert phase.
We're making brown sugar beer cookies.
Why did you pick cookies?
I picked cookies because I love cookies and you love cookies.
Great, I'm glad it's all about you.
Glad it's all about you. You love cookies, do you not? Go ahead, go ahead. All right, so I'm gonna put the butter in the mixing bowl. So we're gonna cream the butter and the brown sugar together in the mixer.
You sure that's the word? I feel like it's churn. I feel like you churn butter.
Cream.
So we're gonna churn.
It's said—
It's your turn. Churn, I'm gonna churn the butter and the sugar.
Thank you.
Mix it until they're nice.
Creamy.
See, this is more like it. We gotta start working together on things.
All right.
Teamwork.
Can you crack the egg with one hand into this bowl? Come on, man.
You see?
You know what you're asking. Done it before. I want to see you do it again. You have two hands?
There we go.
Hey.
We're going to mix the butter, sugar, and egg together. I'm going to add some vanilla. Now, everything that went into your flour mixture was salt, cinnamon, baking soda, baking powder, cream of tartar. Cream of tartar. And love. And love, indeed. Gotta have the love. You gotta have it. Pour that into our bowl here.
Mm-hmm.
Can you give me a third of a cup of beer?
Ain't no more in this one. Don't worry, I got one. You know the term, like, you gotta keep a trick in your back pocket? Or is it up your sleeve?
Up your sleeve.
In this case, gotta keep a trick up your sleeve. You see that? That was there the whole time.
And you wanna use room temperature beer. You don't want the beer to be cold because it'll mess up the butter. Gonna pop that in there.
You gonna use some more of this? Nope, that's all.
All right.
And blend all our ingredients so we get a nice thick dough. After it's done, you wanna let it chill in the refrigerator for at least 30 minutes, and you scoop it into the pan and you bake it at 325 degrees, and you pull it out and let it rest for 2 minutes or 3 minutes, and then you eat your cookie. And these are how cookies will turn out, nice and pretty. We're gonna go ahead and have one.
Wow.
Cheers.
Cheers, mate.
Oh, yeah. You taste the beer slightly, it's a slight, it's not overpowering. Nice and chewy, soft.
Look, we did it all today. We definitely did. We did the bourbon, bourbon maple chandi. We did the beer braised collard greens, the beard barbecue sauced turkey legs, and the browned sugared beard Cookie. Look, sous-chefing with Jimmy Butler.
You did a good job today. Proud of myself.
Yeah. I am.
Cheers to you guys.
I just, I make myself so proud.
Sous-chefing with Jimmy Butler. Oh my God. Too much beer. What, man?
