Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “bacon”

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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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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Midnight in Paris

Foreign Cinema is a true emprise of food exploration. Not only is this one of the most fascinating menus I have encountered, you actually get to watch a French Film while you dine. It is hard to believe that Gayle Pirie (Zuni Cafe) and John Clark (Chez Panisse) pair a menu with a French film each month.

You would swear you were back in 1930’s Paris. When FC opened in the late 90’s there was no mention of a restaurant inside the building. You just had to stumble upon it or hear through the culinary grapevine about it. For me the Wine Spectator Award of Excellence and the great cheeses throughout the menu truly make this a must dine while in the city.

The Foreign Cinema Courtyard

Foreign Cinema is also known for their Sunday Brunches. The only way I know how to describe the dishes for the brunch is to visually show you. Words cannot do it justice.

Not Like You Have Ever Had Eggs

Brown Sugar Glazed Bacon

Strawberry Pop Tarts

Indian Spiced Bloody Marys

If that doesn’t make you jump in your car and head to the airport, then nothing will. San Francisco shopping next.

C’est La Vie

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