Barbeyaki

Untapped Grilling and Other Addictions

Archive for the month “February, 2014”

Pizza?

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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.

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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.

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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

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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.

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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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