Barbeyaki

Untapped Grilling and Other Addictions

Archive for the month “July, 2012”

Eggplant Parmesan Anyone?

Squash

Eggplant and Zuchinni

Last week the eggplant, squash, and zucchini were all ripe and ready to pick at the same at the same time. It is a rare day when nature blesses us with such beautiful vegetables all available for consumption at one time. For me it immediately sets the wheels in motion to try to figure out what to create with this manna from heaven. So here is what I came up with.

Eggplant Parmesan

Squash Suffle

And by the way, that homemade tomato sauce used in the Parmesan was made from whole,skinned, San Marzanos from the garden also.

Nuttin’ Better

These dishes were very simple to make and were delicious. Not because of my culinary skills but because of the freshness of the veggies.

Grilled and Ready

I started off grilling the eggplant and zucchini while to tomato sauce was simmering. Nothing fancy about the sauce except using shredded carrots to sweeten and lots of garlic and onions. Then layered the eggplant with fresh mozzarella on top followed by the sauce. Then a layer of zucchini with more cheese and sauce.

Fresh Mozzarella

Lastly, I covered the top with freshly grated parmesan cheese and baked for 1 hour on 350. Pretty simple, huh?

Fresca Italia

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Sloppy Joes

Perfect Picture??

Don’t let the picture fool you. This is not a picture of my family’s Sunday morning breakfast.  It began the same way each week.The four kids would awake to my mother yelling at us to hurry and get up. We would convene with eyes half shut at the circular oak table with a bowl of whatever horrible cereal was left from the weekday slaughter.

Um Pa Pa, Um Pa Pa

The constant rhythm of childhood slurping of homogenized milk sounded more like a traditional German beer hall band. Then the moment we had all been fearing and anxiously trying to avoid………… the biggest Pass of Gas from the very top of the staircase would rattle our bowls as my father made his way down in his dirty white, tattered boxer shorts. Some kids awoke to their mothers sweet whispers, some kids to an alarm clock. Some kids to a Cockle Doodle Do…..But at my house our day started out with Dad’s Giant Fart. As we got older and began to bring girlfriends and boyfriends home from college, this moment would always have us panicking and sweating with anxiety. But once the Tuba had blown it’s horn, there was nothing left of our pride, and we moved on with Sunday.

Following Sunday School and Church we would make our way home in the family station wagon. There was never any guessing  where we might be going for Sunday lunch. It was always the same…….back home for Sloppy Joes. Somehow my amazing grandmother was able to take one pound of ground beef, a package of seasoning and some ketchup, a pack of 8 small buns and feed a family of 7! Albeit a still very hungry family of 7. So she would open up the day old loaf of

Filler

Wonder Bread and stack it up high with a stick of oleo and we would eat until we couldn’t get up. Now how is that for healthy dining? There was something special about Sloppy Joe Sundays. Maybe it was the race for sopping rights of the leftover sauce. Maybe it was one time a week where for 17 years, we were always together. So in honor of this meaningful meal,I thought I would share an updated, more interesting version of that “Oh so simple” sandwich.

Ingredients

1 chopped onion, 1 garlic clove minced,1 small jar of pimentos chopped

1 tsp vegetable oil, 1 pound fatty ground beef, 2 tsps chili powder (crank it up for more fun)

2 cups of homemade Italian tomato sauce (use San Marino peeled tomatoes only), 1 1/4 cup of frozen corn kernels, 4 pieces finely chopped bacon,

2 tblsp Barbeyaki Grilling Sauce

4 Brioche Rolls

Instructions

Add the ground beef, onion, garlic, and pimentos to a fairly deep skillet, stirring occasionally until the ground beef is cooked. Add the chili powder, corn, and spaghetti sauce. Cover and simmer for 5 minutes. Season with salt and pepper. Spoon mixture onto Brioche and top with fresh Mozzarella cheese. Broil bun with cheese until almost burnt! Hope you enjoy this like I do and have it next Sunday.

Sincere and Sloppy

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Backyard Baking

Ready for a Challenge?

The Best of Fire

Get ready for Barbeyaki’s Backyard Bake-Off


From August 1, 2012 to August 31, 2012, Barbeyaki will be accepting recipes and photographs of your submissions for the Annual Barbeyaki Backyard Bake-Off.

Griddled Blueberry Pancakes

Pretty simple rules. You must Bake! No grilling or roasting, It does not have to be a dessert. It can be the best pizza every cooked on a BBQ, or your wife’s Birthday Cake indirectly baked over the coals.

Magnifico!

You decide and put your best effort into this one. The winner will be announced on the Barbeyaki Blog on 9/15/2012 along with their recipe and pictures. He or she will receive a deluxe gift box of all three Barbeyaki Grilling Sauces, including the award winning Spicy Barbeyaki and a check for $250.00.

 So get out the apron and the flour, put the creative juices into fourth gear and get ready to be crowned The Gourmet Barbeyaki Baker.

Can You Use Some Dough?

Submissions of recipes and photo should be submitted to info@barbeyaki.com no later than 11:59 PM, P.S.T, on August 31, 2012. All participants must agree to have theri phot and recipe submission published on the Barbeyaki Blog.

Your Manic Motivator

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Don’t Let Your Meat Loaf!

It’s another page out of the 1001 things to do with Barbeyaki Grilling Sauce. It’s too bad y’all don’t get to read the whacko comments I get from readers like

Barbeyaki Grill Salt

last weeks where one Barbeyaki lover uses it on their peanut butter sandwiches and another brushes his teeth with it before bed so he can savor the flavor in his dreams??? I guess it takes all types to keep this lop-sided world spinning.

Today’s Grilling recipe is Barbeyaki Smoked Southern Meatloaf. When is the last time you had a good meatloaf? I betcha for most it has been awhile. This one will make a Vegan chase down cows in India. To get started go out to your BBQ and get the temperature up to about 350 degrees and leave the center burner off for indirect baking. Next create 3 smoke pouches with a blend of mesquite and apple wood chips. If you are not sure how to handle the smoke pouches follow the instructions:

  1. Pre-soak half of your wood chips in a bowl of water for at least an hour.
  2. Take two handfuls of wet chips and lay it in the center of a 4ft piece of heavy duty tin foil.
  3. Lay the dry chips on top of the wet.
  4. Now, fold the tin fold over and over the chips and roll up the ends so you have a secure pouch.
  5. Poke several holes with a fork on the top (dry chip side) to allow the smoke to come out.
  6. Start placing one pouch at a time on top of one of the burners that is on. They last about 20 minutes each.

Now for the Meatloaf

  • Start by purchasing 1 lb ground chuck and 1 lb ground pork. I like to put about half of one of those Jimmy Dean sausage tubes in it too. Mix that up good.
  • Chop up I large yellow onion (about 1 1/4 cup.); Chop up finely 2 big garlic cloves; Mix them in with the meat.
  • Take 3 eggs, 1/2 cup sour cream;2 cups of crushed Ritz crackers;1/3 cup Italian parsley chopped; 1/2 tsp fresh thyme; 1 tsp Barbeyaki Grill Salt; 1/2 tsp pepper and mix together with above.
  • Add 2 tsp of a good deli mustard; 3 tsp Worcestershire sauce; 1/2 tsp Tabasco sauce. Mix it all up really good and divide into two parts.
  • Now for the fun! Mold one part into the shape of a large loaf pan and flatten out forming a trench down the middle. Take 4 pieces of sliced cheddar cheese an roll each one of them into a tube and set them in the trench.
  • Take the other half of the meat mixture and form it and place it on top covering the cheese. Now shape it all together into one loaf that will fit into the pan.
  • Coat the top of this with Barbeyaki Grilling Sauce. It should look something like this now. For the Grand Finale, lay about 8 strips of thin bacon across the top of the meatloaf. Your preflight routine is now completed and should look like this.
  • Now it is time to take this puppy out to the BBQ. Set it in a large pyrex dish with tin foil underneath it and place it on top of the indirect burner. By now your smoke pouches ought to be bellowing smoke. Every 20 minutes try to drain off a little of the grease thats accumulating in the dish without burning yourself. Make sure you change out the smoke pouches at the same time. In about 1 1/2 hours your meatloaf should be done.
  • Make sure you let it rest for about 20 minutes. If you need to reheat in the oven go ahead. It will never dry out cooked this way.

So here is what you get if you are a good learner.

Barbeyaki Smoked Southern Meatloaf

Just think about it. Slicing through that Apple and Mesquite smoke bacon topped meatloaf with cheddar cheese ooooozing out and a beautiful Barbeyaki glaze on the top.

Your Favorite Weight Watcher,

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