Barbeyaki

Untapped Grilling and Other Addictions

Oink Oink

Pigs

Don’t we just love them? We love to play with them when they are little and we are too. We watch them in cartoons on  Saturday morning and laugh our tails off.We love to chase them in the mud and try to catch them we are a little older.

Love That Smell

Then our mother finally tells us that the bacon we wake up to on Sunday mornings is really a big ole pink guy named “Hoss” and our hearts and stomach drop three feet.

Meet “HOSS”

But for some reason we overcome all those cute, funny, sweet moments when the smell of Miss Piggy overwhelms the Barbecue!

Prepared For Pork

I know two things: God made pigs for us to enjoy throughout our lives. And Barbeyaki was made for Pigs! I have never found a White person, Black person, Asian person, or any kind of Person for that matter, that didn’t love Barbeyaki Baby Back Ribs. There are a few secrets along with the sauce like par-boiling for 65 minutes in an Asian Inspired broth, and refrigerating overnight to congeal the fat. But we will keep most of those in the safe.

Barbeyaki Baby Backs

Well thank the Good Lord for those little cute piglets and those big chunky boys. There is nuttin’ better.

Oink Oink

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Nice Butt!!

Aha! You thought I was referring to this, didn’t you?

Yoga works wonders?

Wrong ! I was referring to this!

Smoked Pork Butt

I think most of you know how much I love a good Butt. Matter of fact, I don’t think there is anything more juicy, delicious, and succulent, than a well prepared Butt! And oh that smell. I can still smell it on my hands and my clothes from the last time I had great Butt. When is the last time you had really good Butt. Has it been a while? I think for most of us over 50 it has been. But no worries. I am going to reintroduce you to some of the finest Butt in the world. And if you can get the fire real hot, you too can become a true Butt connoisseur.

Millions of people from all over the Deep South think they are experts on good Butt. Here goes my opinion: Start with a good pice of Pork. The Butt is just another word for the Pork Shoulder. It’s a pretty cheap cut of meat and takes some slow,slow, methodical caressing to make it tender as can be.

Raw Pork Butt

You will need a Butt around 12 to 16 pounds. Now most of you think that is one large Butt, but when we are all done it will be the perfect size.

Lets start smoking now:

You will need 2 pork shoulders weighing together about 12 to 16 lbs. Now let’s make the injection liquid.

3/4 cup apple juice. 1/2 cup water, 1/2 cup sugar, 3 tbls salt, and 2 tbls worcestershire sauce.

Next the rub.

1/4 cup brown sugar, 1/2 cup white sugar,1/2 cup parpika, 1/3 cup garlic powder, 2 tbls white salt, 1 tbls chili powder, 1 tsp cayenne pepper, 2tsp black pepper, 1 tsp dried oregano, 1 tsp cumin.

Mix all the spices together. In a bowl mix the injection liquid with the salt and sugar until it has dissolved. Inject the injection liquid into the two cold shoulders all over. Gently pat/coat the meat with the rub to thoroughly cover. I mix up a little mustard and honey first and rub it all over. It helps creates a little paste for the rub to stick to.

Set out at room temerature for 2 hours. Place it on indirect heat at about 185 degrees for around 1 hour per total pound. Have prepared smoke pouches with half soked, half dry hickory, apple , or misquite chips ready to go. I suggest having a 6 made up in the beginning and make 6 more while the Butt is smoking. Now just sit back with a cold one, keep the temperature around 185, and smell the glory of the Butt.

Smokin’ Butts

When it is done you will basically left with two blackended looking

small footballs. Let them rest for 45 minutes. Then pop them open and you will see the most beautiful thing you have ever seen or smelled. It will just fall apart. Take a couple of forks and start pulling it apart and squirt a ton of Barbeyaki Spicy Grilling sauce all over it.  Grab a few warmed up Brioche Buns and slather a little Barbeyaki Original Grilling sauce on the buns. Mix up a little cole slaw with some yellow mustard and mayo in it and a little bit of white sugar and pickle relish. Pile that on top. Close up the buns, and get yourself ready to ecperience  the best, most juiciest Butt you have ever put in your mouth.

Black Football

Pulled and Ready

Smoked Butt

 

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Gardentails

Gardentails

(like the Cocktails)

Mother Earth Libations

Mother Earth Libations

Now how many times in your life have you spent the day in the garden thinking about what great cocktail you are going to harvest today? Maybe never! But absolutely great Gardentails are just sitting there waiting for the pickin’.

She's Hot Mary

BloodyYaki

Start this Hot Mama out with some Garden Infused Vodka.

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Jalapeños, Habanero Chiles, and Fresh Basil, and Limes fire up this Gardentail. 

I like to make home made Tomato Basil Soup using my fresh San Marzanos and use as my mix, along with a little horseradish. Mix in about 4 tablespoons of Barbeyaki Spicy and you are ready to take off. Then pour in that infused vodka and garnish with olives, picked cucumber spears , and a piece of crispy bacon. Goes real good with a big bowl of your favorite Gelato.  This recipe curtsy of Barbeyaki Master Chef John Woods.

The Chamtito

The Chamjito

On the refreshing side of things, try out the Chamjito. Champagne with Mojito. Muddle some of your fresh mint, limes with some sugar water and Silver Rum.  Strain and pour half a flute mixed with the other half of Champagne. The garnish with fresh raspberries, blueberries, and tiny leaves of mint. You better make a bunch of this because you can’t stopped drinking them.

The Flower Child

The Flower Child

This Gardentail is for all of you Flower Folks. Infuse some Titos Vodka with Elderflowers, Buffalo Grass and Basil. Mix together 65% Rose wine and 35% of your Floral Concoction. Garnish with Blueberries.

And last but not least, the Delta Punch

Delta Punch...and It's Packed

Delta Punch…and It’s Packed

Put a cup of Raw Sugar with a quart of Indian Black Tea. Then add a quart of Buffalo Trace Bourbon, 2 cups of Meyers Dark Rum,2 Cups Cognac, 1 cup Fresh Squeezed Lemon Juice, I cup Fresh Squeezed Orange Juice and 1 1/2 cups Pellegrino Sparkling Water. Garnish with Nutmeg.

Hotty Toddy and Be Nice To Your Garden.

Y’all Done Drank So Much You Look Like You Been Chasin’ Cars

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Blind Date

senses shutterstock_106405568

What do a Blind Date and the Five Senses have to do with each other? 

Getting A Little Nervous?

Getting A Little Nervous?

Now add a blindfold to the equation and take away sight. Got your curiosity up yet?

Meat and Greet

Meat and Greet

Ok, I think I have you either starting to breath a little heavier or flat out afraid to scroll down. Don’t worry it is still me.

So what does all of this have to do with Barbeyaki? Absolutely nothing! But what it is all about is an intersting way to enjoy your

Next Family Dinner.

Welcome to The “Family Blind Date Dinner”.

Blind date because everyone will be blindfolded. And why will everyone be blindfolded????????

To discover the true enjoyment of Dining with a Sensory Overload.

Perfect Table Setting

Perfect Table Setting

Just start with a beautiful table setting while your guests are still not blindfolded so they can visually appreciate all your hard work.. Don’t over intoxicate them before the veiling as this will reduce their sensual perception. Before serving anything have them sit down, blindfolds on, and all join in to a verse or two of “Pop Goes The Weasel”

Then start the courses flowing. It is very important to properly think about the menu on this one. Every dish must take the Four Senses remaining to new levels. They must be puzzling and scary. They must make peoples minds go places.

Get Ihe Idea Now

Get Ihe Idea Now

Touch and Smell

Touch and Smell

Sounds: Bubbles Mixing with Acidity

Sound: Bubbles Mixing with Acidity

And to end the inquisitive evening, just before Dessert……………throw in a plate full of some unusual Balls for the final sensory “O” gasm.

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Told you this would be an exciting, fun-filled Dinner. Just let your senses loose!

Thanks to Paula Jones and bell’ alimento for some great pictures and inspiration.

Well Doesn’t That Just Dill Your Pickle!

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Leftovers

What is sitting there in your pantry?

What is just about got to go in your fridge?

Well don’t just sit there……..get up and do something with it!

Nothing make me more excited that using up stuff. It is not that I am really cheap or just cannot throw away anything. I just simply love the challenge of creating something delicious out of lonely,past their prime, food products.

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Last of the Winter Veggies

As you can see from above, I had some almost done winter vegetables. Pumpkin, Butternut Squash, Delicata, and some Yellow Zucchini.After a good hour of somehow cutting threw these hard heads and cutting them into nice 3/4 inch rectangles, I cranked up the oven to 450.

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After a god drenching of olive oil and sprinkles of pepper, turmeric, cardamon, cinnamon, nutmeg, and all spice. I roasted this for a little over 25 minutes until they were nice and soft. After cooling I pureed them and aded a little heavy cream and a quarter cup of sherry. Thats it!

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Lastly, I whipped up a cup of whipping cream and a third cup of sour cream. And Viola!

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What I did not tell you before was the secret ingredient, a quarter cup of Barbeyaki Smoke Sauce.

Barbeyaki JR.

Barbeyaki JR.

Do the uses of this wonder sauce ever end? Wish you could taste the soup. Delicious and so hearty. All from leftovers.

Leftovers are about as useless as a screen door on a submarine. You think????

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Pizza?

Barbeyaki-Grilling-Sauce

Now when is the last time you thought about pizza when you grabbed your grilling sauce from the fridge? Ribs, Chicken, Steaks…….even fish.

But Pizza????

Chef John Woods from Horn Lake Mississippi trains up and coming chefs at his First Choice Catering Culinary School. And this weeks project was Barbeyaki Pizza.

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We all know that Barbeyaki is the most versatile sauce on the market. I thought the use as a salad dressing was a little absurd until I tried it and loved it. But as a base sauce for a Pizza, it brings a slice of pie to a new level.

Barbeyaki-Students

These are a few of the talented chefs that made they Barbeyaki Magic happen.

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Now don’t that may your mouth water.

And if you are looking for another wild creation using God’s Grilling Sauce, take a look at this.

Barbeyaki Chicken Cacciatore

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Now that is a good piece of chicken!

I am as happy as a rooster in a hen house!

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Ice…..maybe the most important part of your life!!!

Why Lie?

I like to drink. And I prefer cocktails over beer and wine. I know, thats not a good habit but I do make great effort to keep this vice under control. Over the last 10 years there has been a major paradigm shift from wine back to the great ole days of cocktails. No longer is the sommelier revered and worshipped. It’s the Mixologist that is causing all the “stir“.

But there is one huge secret weapon in the perfect cocktail :

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Ice!

As most of you know I grew up in the deep south. I was appalled when I attending a symposium that featured famed mixologist Alba Huerta from Houston Texas and found out that The South had created very few Cocktails over it’s long and thirsty history.

alba-huerta-cr

Alba In Action

Well I’ll be. All that Bourbon and Rye that we consumed while being masterfully educated at Ole Miss. Is that truly possible?

Well there is good reason for this perplexing thought. Ice. You see, back in the days of The Civil War, the Yankees were starving us Rebels out of everything…….even ice! No ice, the meat goes bad. No ice, the milk spoils. No Ice, No Cocktails! The only folks that had ice were those lucky folks in New Orleans cause they had a port. And the only folks that could afford the ice (not the Bourbon) were aristocracy(big word for rich folks).

And that’s where this lovely signature Southern concoction came from:

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The Mint Julep

2 oz. bonded rye whiskey (Heugel and Huerta use Rittenhouse)
2 barspoons turbinado syrup (2:1, sugar to water)
2 dashes Angostura bitters
10-12 mint leaves

Tools: muddler, barspoon
Glass: Julep cup
Garnish: mint sprigs, powdered sugar, straw

 

In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.

Alba Huerta and Bobby Heugel, Julep, Houston

 So the next time you start sipping on that 6:00 PM cocktail, remember just how lucky and blessed you really are to have Ice at your beckoning call. And there is nothing better than having pulled pork and Barbeyaki stuck in your teeth when you are enjoying your libation.

“An intelligent man is sometimes forced to be drunk to spend time with his fools.” -Ernest Hemingway”

Thanks to Alba Huerta and Bobby Huegal for these great pictures and their great drink in’ holes, “Anvil”, “The Pastry War”, and “Julep”

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Quiet Cooks

All we hear about day after day are the great Chefs around the world and their successful careers and empires they have built in the culinary world. I am quite sure these people truly deserve their accolades but as anything “Created”, it had to come from somewhere. I spent 35 years in the Fashion Industry before falling in love with food. I had a very large, extremely talented group of young fashion designers that “Created” new designs daily of dresses, tops, shoes, …you name it. I watched them create these new designs right on their computers.

But you and I both know that almost every one of these designs came from somewhere. A Runway show in Paris, A painting in a museum, a boutique  in Los Angeles…..The idea came from something.

Well in the Food World I refer to the originator of the creation of ones recipe as a “Quiet Cook”. These are the folks that created recipes, cooking styles, techniques from scratch. Usually is came about because they had limited access to rest of the world. It was there way of survival and was passed down form generation to generation.

One of these “Quiet Cooks” is a family from Hemmingway, South Carolina. This family developed a unique, authentic formula for some of the worlds best Barbecue Pork. Meet Rodney Scott

Quiet-Cook-3

Rodney learned from his dad Roosevelt  and Mom Ella, and I am sure Roosevelt learned from his Uncle or relative. I met Rodney at a Southern Foodways Alliance weekend at Blackberry Farms  in Tennessee. He was being honored for his work. Rodney spent two days and nights in the pouring rain and freezing temps of the Smokey Mountains preparing his fire and pigs over some of the best wood I have ever smelled.

Quiet-Cook-2

Quiet-Cook-1

I could smell this “Creation” all over the Farm. Day and Night. But I had no true appreciation of Rodney, His family, and their passion for “creating” until I saw this video.

Now this is what I call “Creativity”. It comes from the heart and passes through time and always comes from what the Good Lord has provided. Now if Rodney could only mop a little Barbeyaki on that meat!

You Don’t Need No Teef To Eat This Beef!

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Genetics

IMG_2261This is my alter Ego, “Hoot”

Believe it or not, I share some genes with “Hoot” We both have fat cheeks, green eyes, and need glasses to see.

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This is me! 

As you can see I have fat cheeks, green eyes, and need glasses to see also.

Mr_&_Mrs_Stark_IIThis is my Dad.

He can’t see either, and he gave me my cheeks, and guess what……….he has green eyes!

IMG_2660This is my boy!

He can see so far, but he is very young. I bet he needs specs pretty soon, but he got all the other goodies like the cheeks.

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This is my Grandson.

Of course he doesn’t need glasses at this age. He is still pooping his pants. But as you can see he has the cheeks. I am just hoping he is outta diapers before I start to wear them again.

The whole point of this is that every single day we wake up, we get to see ourselves past, present, and future because of these genes. What a very cool miracle God provided to us. I love it.

What a “Hoot”

I Am Off  Like a Herd of Turtles

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Grandkids

My Grandson

My Grandson

Meet John Harrison 

He was gloriusly born in Nashville Tennessee on March 18th, 2013. He is named after his Grandfather, “Johnny“, and some guy named Harrison. I like to think it was after Harrison Ford myself. I know you all think his nickname is probably “Harry”. But his Momma decided to name him “Harold” after Harold in “Harold and Kumar”??? So for the purpose of this introduction we will stick with “Harrison“.

Frankie

Frankie

This is Harrison’s Aunt Frankie.

Bubba

Bubba

This is Harrison’s Uncle Bubba. They both just love their nephew.

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This is Harrison’s best friend “Paddington“.

Harrison really the sweetest, best behaved, cutest (handsome), smartest Grandson in the world (sorry everybody else in the world that has a Grandson…it is my first so I have to say it).

Hotty Toddy

Hotty Toddy

Harrison is an Ole Miss Rebel. He will attend Ole Miss someday and most likely will be the starting Quarterback for the Ole Miss Rebels. His Grandpa will be at every game, probably crying every time he touches the ball.

Fashion Maven

Fashion Maven

Harrison is also a great dresser. He will be featured in GQ Magazine in June as one of their “Best Dress Men in the World”.

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This is Harrison’s Cousin, Sophie. She is my 11 year old Granddaughter and in the “World’s Best Granddaughter“. By now you should be acknowledging that the Gene Pool for Looks is very strong in this family. She is the first spoiled Grandchild and Harrison will be next. Sophie is the best Cousin a little boy can have, and smart as a whip too.

Pretty Boy

Pretty Boy

I had to end my picture gallery with this beautiful picture of my Grandson. Now come on….that is stinkin pretty, isn’t it?

So, so much for my bragging and gloating over my grandchildren. I am sure you understand. But if “Gerber” or “Huggies” has any openings for baby models, Harrison is ready. And if “Forever Twenty-One” is looking for the next Super Model, Sophie has talent!

You can see what happens to you when you have Grandchildren. All the parenting, discipline, pushing, and challenging go away and pure love just bubbles over. What blessings they are!

“Perfect love sometimes does not come until the first grandchild.”

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