Barbeyaki

Untapped Grilling and Other Addictions

Archive for the month “April, 2014”

And The Winner Is???????????????

Barbeyaki !!!!!!!!

Yep, you heard it right. Barbeyaki  and Chef John Woods and crew were presented First Place Award at the 10th Anniversary of the Prestigious

Taste of Desoto.

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Woods’ Barbeyaki Brisket Waffle Cone was the hit of the entire show, evidenced by the long lines at their both throughout the evening.

Coley and Samantha are Culinary Students at Northwest Mississippi studying under Woods. Carol Singleton is Executive Chef at First Choice Catering.

We thought we would take the opportunity to show you a few of the very happy and satisfied voters that put Barbeyaki at the Top.

Aren’t these two a Lovely , Satisfied couple!

Now ladies.......Let's not fight over the Barbeyaki!

Now ladies…….Let’s not fight over the Barbeyaki!

5th time through the line. Shame on you!

5th time through the line. Shame on you!

This isn't her first time either!

This isn’t her first time either!

Chef John was also kind enough to prepare two of his other award winning Barbeyaki Treats.

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Barbeyaki BBQ Shooters

Barbeyaki Barbecued Salmon and Barbeyaki Caramelized Bacon

Barbeyaki Barbecued Salmon and Barbeyaki Caramelized Bacon

Congrats Chef John Woods and your great staff for representing Barbeyaki extremely well. Next up……… Memphis in May!

Nobody Beats Our Meat!!

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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

If you like this blog and would like to follow it each time a new entry comes out, just click on the Follow button at the bottom right of the page and enter your email address. It’s that easy! Thanks and tell a friend.

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