Surf and Turf with Dad Chef Alton McCrea | DADS THAT COOK

Surf and Turf with Dad Chef Alton McCrea | DADS THAT COOK


(soft blues music) – Hey it’s Jason with Dads That Cook, we’re hanging out with Alton McCray today. – Hey, what’s going on everyone? – All right so, Alton, people
don’t know who you are. – I come from a small town
called Andrews, South Carolina. I’m a Southerner and I’m
here in California now in the Bay area. – Hanging out here in the
Bay area, bringing that southern food is what
I’m seeing over here. – Yeah man, a little bit of southern, a little recipe I worked
up over the years. – Yeah, how’d you learn it? – Well, basically watching
my grandmother cook. Coming up as a little boy and– – Yeah. – Just sitting over there,
observing everything she doing and eventually, when I got
a little older and stuff, was able to try to cook
for myself, and I said you know what, I just got
in the kitchen and start. – Start working it? – Yeah, and eventually I caught on to it and now I’m here today cooking for you. – [Jason] And you’ve got a
little girl over here too? – [Alton] Yeah, my daughter
she’s eleven years old actually. – Kamaya is her name, right?
– Yes. – She likes your food obviously? – Yeah, she loves it.
– She better, right? – She talks about it at school, having the people at school
coming to me asking me about it. – Yeah, so you’re gonna
have to start cooking for the whole school probably right? – I think that’s what it
was beating around to. – What we’re doing here? – All right, we’re gonna have
a bit of steak and shrimp with a teriyaki, we’re gonna
have orange chicken and shrimp, we’re gonna have sriracha
steak and shrimp. – Okay. – And we’re gonna have white rice. – And some white rice. So we’re basically going to where? – Panda Express.
– That’s right! (both laughing) Nothing like having Panda Express
right here at home, right? We have a deserving dad
award on Dads That Cook and Alton is our first recipient of the deserving dad award and we had some fun at the river, where we tried to drown him, with a life jacket on by the way. You had to be there, it was funny as hell. – Yeah, it was funny man.
– It was super funny. – It was a learning experience for me. – So, Alton’s been busting his
ass, he’s been working hard. Him and Erica have been
providing for their family with Kamaya, and they’re
doing everything they can to make sure that Kamaya
gets a good education, that there’s food on the
table, that they get good jobs and they can keep things happening. And because you were busting your butt, we wanna make sure that we recognize you as being a kick-ass dad
and doing what you can, so. – Man, that’s cool. – So now, Chef Alton’s
gonna be working it. – Oh yeah!
– Right? – Aw, missed the pound. – Okay, so you’re gonna run us through some of this stuff right? – [Alton] Right here I
got my sirloin steak. – [Jason] What’d you do
with that sirloin steak? – [Alton] I got a little bit
of montreal steak season on it, I got my shrimp with Old Bay Season on it, I got my onions and bell
peppers chopped up, ready to go. – You got that ready to roll?
– Mixed in there with those. I got my sesame seeds over here. – [Jason] Hanging out in a
little baggie over there. Some chicken, some more shrimp. – [Alton] I got my orange
sauce, my teriyaki sauce, my sriracha sauce and my Crisco. – [Jason] Your grease. – [Alton] My Crisco and
a little bit of flour. – A little bit of flour.
– Yes sir. – [Jason] All right, so
here’s all our ingredients, we got some Old Bay, we
got some chicken, lemon, montreal steak. I think we’ve got some rib
eye in there too, right? – [Alton] Yeah, rib eye,
there’s the rib eye over here. – Rib eye right here. What seasoning are you
gonna put on these guys? – [Alton] I’m gonna put
the lemon pepper seasoning. – [Jason] All right, do it. – Then I take my montreal steak seasoning, and do the same process again. – [Jason] I like montreal. – Yeah, it gives a good taste. – [Jason] Perfect, looks good. So everything has got Old Bay on it? – [Alton] Yeah, everything
got Old Bay on it, and that’s the only thing on them. – [Jason] And what are you
gonna throw on the chicken over there? – [Alton] I’m gonna put the
monterey chicken seasoning. – [Jason] Monterey chicken
seasoning, all right, great. We’ve got a little Crisco,
I don’t do a lot of Crisco cooking with my stuff but. – You only use a little bit
of Crisco, not too much, just enough, just to coat the pan. – [Jason] So we’re doing all
three things at the same time. – Yes sir. So right now I’ll take my shrimp. – All right, he’s gonna take his shrimp. – Slide it in there. – [Jason] He’s got his
shrimp, sliding that in there. All right, so we just got
some Old Bay on this right? – Yes sir.
– Okay, so that’s good. When you’re doing it low
’cause you don’t want why? – I don’t want it to burn,
don’t want to cook it too fast. – I love burnt food though. – Aw man, not everyone loves burnt food. – So good. – Now I’m about to take my
onions and bell peppers, just a handful for right now. Go down in here, let that simmer. That’s for the steak. – That’s for the steak. Just get in there and shake that stuff up. Just throw the steak right in there? – Yes sir. – [Jason] All right, so we got the meat and it’s just doing its thing. We got the shrimp, that’s really low, we don’t want it brown.
– I want it brown, I want a little brown. – You’ll kick that up a little bit later. – Yeah a little bit later. – Hey, look I know those people. – Dying to see who we have here. – Come on in.
– Your favorite. – How are you?
– Good. – Good, thanks for coming,
thanks for having us. Do you like your dad’s food?
– Yeah. – You do, why?
– I don’t know. – I don’t know either, it tastes like? – Food. – It tastes like food, he makes good food. I can’t wait to try this, so
do you like southern food? – Yes. – Yes you do, has he
made this for you before? – Yeah. – He has, this is his
dish, this is the one? Awesome, well I’m looking
forward to trying this out. Well we’re proud of your dad,
proud of what he’s doing, proud of your mom, proud of
what all of you guys are doing and you getting killer straight A’s. – Yeah man. – Smart cookie, well
we’re gonna have some food in a little bit, are you gonna come back? – And we wanna be back. – Great, well thanks for
coming, we’ll see you later. Okay bye, see ya, bye bye. – Next I’m about to get my
seasoning on my chicken. (upbeat music) I’ll come back to the Crisco and here’s where it gets a little heavy. – This is where it gets. – A little bit heavy, just to get enough. – [Jason] That’s just a
little bit, I dunno buddy. – [Alton] It won’t come out, there we go. – [Jason] Man, that
looks like whipped cream. – [Alton] I’ll leet that
sit there and let that melt. Let it sit there and melt, this rice. – [Jason] Look at that, the
rice is doing its thing man. – Then I’m gonna start
throwing this chicken in now ’cause it’s pretty much ready. – Okay. So you’re gonna cook this
up and then you’re gonna set it aside or what?
– Yeah I’m gonna cook it up and set it to the side and
then we’ll come back to that. – [Jason] Yeah. – Back to wash my hands again,
I’ll be back with y’all. – Okay you wash your
hands, I’ll stand here and watch the food. So what was the name of the
little town you came from? – Andrews, South Carolina,
that’s where I was born and raised.
– Born and raised. – Little small town, we
only got three red lights where I’m from. – Three lights.
– Three red lights. – That’s it, and you ran through
every single one of them? – Yeah, pretty much. – [Jason] And what are you
doing currently right now? – Right now, I’m currently
working doing warehouse work. – Working late nights man.
– Yeah man. – All night long?
– All night long. – You graveyard shift?
– Work graveyard shift, yeah. On my feet all day, no sitting
down, I’m on my feet all day. – No, you’re running,
you’re doing it, busy. And so, how do you even have
time to cook for your family? I mean, I imagine– – I mean, during the week sometimes I cook little small meals, the only
time I really get to get a real good meal in is like on weekends. – Like a Sunday. – Like a Sunday or Saturday,
but sometimes maybe on a Sunday because like right now,
today, I’ll be getting ready to go to work tonight at two o’clock. – Wow. – [Alton] Now I’m gonna
add the shrimp over here. – [Jason] On the flat? – [Alton] Yeah, the flat
grill, that’ll just sit there. – A couple of minutes. And this just has the
Old Bay on it as well? – That’s it, that’s all
that’s on that is Old Bay. – Okay, that’s looking
good man, smells good. (upbeat music) – [Alton] My sesame seeds on this. – Gonna throw a little
sesame seeds on the chicken? What are we doing here? We got this all cranked up to whatever. – Pour a little water on there. – [Jason] Agua, por favor. – [Alton] Water there, take
them out, just to soften it up, get it soft. – I like that trick, it’s
just a simple bag of lettuce, a little bit of water. – [Alton] Just let that
lettuce steam, get it soft. – [Jason] A little rice, look at that. It came out perfect, man. – Y’all hungry? – Yes, all right, serve them up a plate. – [Alton] No problem. – Look at that. You like the orange chicken, right? – [Kamaya] Yes. – Because it’s sweet?
– Mm-hmm. – I like the sweeter
type of flavors myself, but I do like spicy, so the sriracha, I can’t wait to try, you know? – There you go, bon appetit.
– D’you know when I can start? – You can start eating right
now, I wanna see what’s up. So she’d got the–
– I like to mine together. – You didn’t go for the orange? You went for the sriracha. – She like that from last
night, she loves that. – Okay she lied to me, she
said she liked the orange and then she went for the sriracha. So what do you think of that? – It’s good.
– It’s good, huh? – Yeah.
– All right, try the orange, I wanna see what you
think about the orange. All right I need to try this
stuff out, I think I’m next. – We’ll get you a plate, man.
– Let’s get you a plate too, all right well see ya. Thanks for hanging out, get
your food, now get outta here. Okay I’m gonna dig into this
orange chicken real quick and see what happens here. – I’m gonna get a little bit for myself. – So let’s check out this orange chicken. – You like?
– Oh that is good, man. – All good?
– Yeah. – Word, thank you, man, and
that came from Jason Lowe. – That’s a party right there, buddy. ‘Cause the chicken’s nice and crunchy and it’s got that fried
chicken taste to it. – Okay okay. – And then the sweet and
the orange and, I mean, it’s one thing to put
orange sauce on something and it’s all soggy, this
isn’t soggy, it’s really good. – I try, man, I try. – Okay let’s try the sriracha. – That’s the new one for me, and my first time cooking that too. – Got me some spicy on that one. – Yeah that’s spicy, that’s what I like, that’s okay, it’s spicy. – Takes a second, and then it kicks in. Learning some cool stuff,
learned a really cool thing here with the lettuce, that was awesome. I like how you wilted that up and threw that on top of the rice. The flavors on the food, especially this orange chicken
was probably my favorite ’cause it’s got that
sweetness to it right? But I do like spicy so I
mean, that was good too. And so was the teriyaki, so I
guess they were all damn good. – Yeah, man. – So thanks for having us here, man. – Yeah man, come any time, man. – And I appreciate it. – Next time, I got more
tricks up my sleeve. – He’s got more tricks up his sleeve. – Oh yeah. – And the family’s eaten, we’re
eating, we’re hanging out. So Alton, you the man, I appreciate it. So make sure you hang out with us. – And make sure you
check out Dads That Cook. – Next time. Hey, thanks for watching. You wanna see more cool
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