Barbeyaki

Untapped Grilling and Other Addictions

Archive for the category “Grilling”

The Right Stuff!

We all want the Right Stuff. A few of us fools actually think that We Are The Right Stuff. When it comes to barbecue, there are  several parts to having

 The Right Stuff.

Barbeyaki-Grilling-Sauce

First you must have the Right Sauce. And there is only one Right Sauce.

Then you have to have the Right hungry friends. They look hungry to me!

But to really have the Right Stuff for barbecue it is all about the Right Equipment.

motorcycle-bbq-pit

This is Right because you can actually be barbecuing on your way to the church social.

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This is Right because it kinda scares folks. Everyone will tell you your BBQ is the best!

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This is Right because you can take it out for Duck season and BBQ out in the fields.

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This is Right because the Grandkids can climb all over it while you is barbecuing and you don’t have to babysit.

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This is just plain Wrong. Show off!

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But this one is The Right Stuff!

Good Barbecue is all Smoke and Beers

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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

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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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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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Cajun Zebra Stew

Cajun Zebra What???

Guess I kinda got you wondering about this recipe, Huh?  Well, don’t get your underpants all in a wad. I didn’t go out and shoot a Zebra if that’s what you were thinking. But the Zebra references a type of Black and White Bow-Tie Pasta I used in the stew. 

Zebra Bow-Tie Pasta

Zebra Bow-Tie Pasta

The Cajun part of this stew comes from three favorites of mine:

1.  Boudin Blanc Sausage from Lafayette Louisiana

2. Abita Amber Beer

 3. Peppadew Hot Chiles

Boudin Blanc Sausage

Boudin Blanc Sausage

Abita Amber Beer

Abita Amber Beer

Peppadew-2

Peppadews….about 1200 Scovilles!

Just take a couple bottles of Abita and poach the Boudin for about 45 minutes on Medium heat. Remove the sausage, reduce the Abita, add Sweet Butter and Flower to thicken along with those Peppadews. Set aside on a low heat.

While all of that is going on roast you some fresh Broccoli and Purple Cauliflower on 425 for 20 minutes seasoned with S&P.

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Roasted Broccoli

Roasted Cauliflower

Roasted Cauliflower

Cook your Zebra Pasta for about 7 minutes and strain. The just pile all the pasta,roasted veggies, and sliced up Boudin Blanc Sausage into that warm Cajun Beer Sauce and get ready to slap yourself silly! This is one flavorful stew and it is actually very healthy for you (minus the beer).

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Cajun Zebra Stew

This Stew Is Horse High,Bull Strong,Pig Tight, and Goose-proof

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Cooking In Provence

I know it sounds like all I have talked about for almost a month is traveling and drinking……maybe a little shopping. But the truth is all I have been doing is Eating!!!!!!

I thought I would take a quick moment to show you some of the things my friend George and I whipped up in our villa. Now to preface these pictures…we are not cooks and bakers, and we are not photographers.

Roasted Poulet Covered In Herbs De Provence

Buerre Blanc Sauce with Local Mushrooms

Truffle Oil Smothered Steak, Ratatouille Made From Local Market Veggies, and Salad Covered in Raspberry Pureed Fig Balsamic

My Friend George’s Apple Tart……Completely Made From Scratch!

So as you can see I am eating. Alot more food to come. Go find your appetite.

Jusqu’alors

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And The Winner Is ??????

Who Won????

Barbeyaki’s First Annual BBQ Bake-OFF

Well, it has been an exciting month of submissions from amateur Cooks and Bakers, as well as some of the best Pros in the world. One dish after another of creativity and perfection. But it has to end someday, and today is the day. The Test Kitchen at Barbeyaki has been baking our brains out on our BBQ, to try some of these magnificent entries. For the most part we couldn’t duplicate some these masterpieces, but a few…..a very few blew our minds, Baking on a BBQ!

The suspense has been building and the rumors have been rampant throughout the Culinary Internet World. Would it be an experienced Pizza maker from Italy that strutted his stuff on the BBQ? Or would it be the homemaker from Ohio that snuck out to the husbands BBQ between diaper changes?

More Rumors!

Well the results are in, and the winner is ………………………………………………….

Jeff Van Zanten!

Who??????


Jeff Van Zanten

This Dude!

Jeff is not a homemaker from Ohio or a Pizza maker from Italy. He is the proud Dad of 4 wonderful kids, a new son-in-law, and a beautiful wife named Julie. Jeff is a Chief Financial Officer and resides in Northern California. Go figure? I guess he just loves challenges.

It is time now to give you a peak at Jeff’s Barbecue baking skills. So get your pen and paper ready, or your printer. This one is a real keeper.

JB’s All American Barbequed Apple Pie

“When one thinks of America, inevitably one thinks of Apple Pie, Baseball, Beer, and Barbeque. Submitted here for your approval is the world’s first truly All American Apple Pie representing all four American ideals.”

Ingredients

The Laboratory

8 medium sized Granny Smith apples

½ cup Crisco (cold)

3 cups Flour

¼ cup butter (hard)

1/3 cup ice water

1 1/3 cup sugar

½  cup brown sugar

1 tsp. Vanilla

2 tbsp. Cinnamon

1 lemon

2 eggs

10” pie dish

Barkeepers Friend

Baseball bat

Budweiser

Directions

A professional needs to not only cook like a pro but also act as one, thus before proceeding (and assuming that you are using a gas BBQ) use the Bartender’s Friend to thoroughly clean the outside of your bbq so that the shine equals one of my wife’s beautiful smiles. (Gratuitous kiss-up to the one cleaning up.  Not required)

Turn the BBQ on to its highest setting across all grates.

Pie Crust

In a large bowl remove ¼ cup butter from fridge and cut into small, pea-sized cubes.  Add ½ cup Crisco, 2 cups Flour and slowly dribble in 1/3 cup ice water.  Mix well with hands until all ingredients merge to create a pile of dough.  If it gets sticky then add a small bit of flour, working it into the dough.

Divide roll of dough into two equal blobs.

Throw a small amount of flour onto a cutting board or kitchen counter and start rolling out the dough with the rolling pin.  Work the pin back and forth so that you get a round shape that is about 14” across and of equal thickness.  If the dough sticks to the rolling pin add a pinch of flour and keep working it.

Rolling in the Dough

Using a small amount of soft butter wipe the entire inside of the pie dish.  To place the crust bottom on the pie dish simply sprinkle some flour onto the rolling pin and gently roll the crust onto the pin, then roll it out onto the pie dish.  Using your fingers work the dough into the dish and trim off any excess, leaving ½” overhang.

Repeat with the remaining blob of dough, which will be used for the top of the pie.  When done put both the dish and the top crust into the freezer or ten minutes, then transfer to the fridge for twenty minutes.

Apples

Rinse the apples under water then remove the peel using a peeler or knife.  As you finish each apple put it into a large bowl filled with ice water and a few drops of lemon juice.  This will keep the apples from browning and will cool them down before grilling.

Ready to Bob?

Cut the apples into 1/2 “ slices, taking out the seeds.  Put them back into the cold water as you cut them up.  Walk out to the BBQ and place the apples on the grill, evenly spaced.  Drink Budweiser.  As the apples start to get grills marks, but before they start cooking, turn them over so that the grill marks help caramelize the sugar in the apples.  Remove from grill and place into a large bowl.

Love The Caramelization

Reduce heat on BBQ and using only the outside burners adjust so that the middle of the BBQ is at 350 degrees.  It’s very important that the indirect heat in the middle is steady at 350 so take your time to get it right.

In a separate bowl combine the granulated sugar, the remaining juice from the lemon, 1 tbsp. of Cinnamon and the vanilla, stirring until combined.  Add the apples and stir, making sure that all the apples are covered with the sugary goo.  Place into pie dish, evenly spreading it out.  Sprinkle brown sugar and remaining Cinnamon on top.

Locked and Loaded

Using the rolling pin trick, place the top of the crust onto the pie dish; making sure that there is about an inch of overhang. Trim off any additional crust.  Pinch the top of the crust and the bottom of the crust between your thumb and forefinger, scalloping the edges, and slightly rolling the edge back underneath the top of the crust.

In a small bowl mix one egg and the yoke from another egg.  Brush lightly across the entire top of the pie.  Cut about twenty 1” slits into the top of the pie.

Voila!

Place Apple Pie into the BBQ on top of a large piece of foil, making sure that the thermometer is placed in the front of the pie so that you can sneak a peek at the temperature without having to open the entire BBQ.  Bake for 50 -60 minutes until top is golden brown and a toothpick or knife cuts through the pie to ensure that apples are cooked.  Use the baseball bat to keep your neighbors away because the smell of the pie cooking is going to drive them crazy.

Remove from BBQ and let the pie cool so that the juices set.  Cut, enjoy and celebrate your freedom as an American!

Pure Perfection!

Thanks Jeff from taking us back to one of the greatest expressions of our American Heritage. And for an incredible baking experience on The BBQ. The possibilities are truly endless on our BBQ‘s. And you certainly showed us that.

Barbeyaki JR.

Congratulations Jeff Van Zanten from the team at Barbeyaki.

The Check and Sauces are in the mail.

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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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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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