Untapped Grilling and Other Addictions

Archive for the tag “barbecue”

Well Well Well….ington

As many of you know the genius behind all the wonderful Barbeyaki recipes and imaginative uses is Chef John Woods, owner of First

Choice Catering.  John has been a friend and a mentor to Barbeyaki for some time now.

Well he just blew all of his past creations out of  the water with his latest.

Barbeyaki Beef Wellington


The Wellington

What you all need to know also is that Chef John loves to tell stories. So here is the Story of the Barbeyaki Beef Wellington.

Barbeyaki Beef Brisket Wellington


Chef, John Woods

First Choice Catering


One afternoon a long-time client called and asked me to prepare Beef Wellington for a luncheon they were having for several very distinguished visitors. Beef Wellington is a famous dish that was named after Arthur Wellesley who became for first Duke of Wellington after defeating Napoleon at the Battle of Waterloo in 1815. The Duke loved a tasteful dish that consisted of the choicest beef fillet, mushrooms, truffles and Madeira wine that had been cooked into a DUXELLES. Duxelles is something that every cook should add to their culinary repertoire. It is a mixture of finely chopped mushrooms, shallots and herbs that have been slowly cooked in butter and red wine until it forms a thick paste. Some people use only butter, but that is your preference. The beef is topped with the Duxelles, wrapped in puff pastry that has been gently brushed with an egg wash and baked. Wellington is usually accompanied by a complimentary sauce.The dish is not only elegant and tasteful, it is quite easy to prepare.

After coming off the heels of a great First Place win at the prestigious and very competitive Taste of Desoto with my Barbeyaki Beef Brisket Waffle Cone, the culinary creative juices were still working and I was still in “Barbeyaki mode.” I dashed from the kitchen, leaving my Executive Chef, Carol Singleton standing there in bewilderment and knee deep in production on the Wellingtons. A few minutes later I returned with a handful of miscellaneous ingredients that had no relationship to the menu or the task at hand. Totally oblivious to Chef Carol or any other activities in the kitchen I wrapped myself up in my own little world as I carefully cut peppers and onions along with thin strips of smoked Texas style beef brisket. Into a hot skillet went a little garlic and the julienne cut vegetable, which were sautéed until they took on a translucent appearance. It was now time to assemble the “mystery dish” as my staff continued to look on in disapproval of me abandoning my post.


Down on the cutting board went a sheet of puff pastry which was quickly topped with two tender pieces of sliced beef brisket, which was than topped with a layer of freshly sautéed peppers and onions. Reaching into my arsenal I pulled out my “Top Secret” Weapon, which a week earlier had catapulted me into the winners circle at the 10th Annual Taste of Desoto. When I was certain that no one was looking, I drizzled about a tablespoon of my favorite Barbeyaki sauce atop the brisket and vegetables and then garnished that with a sprinkle of shredded Smoked Gouda only to be topped by 2 more slices of brisket. Waiting for a moment when Chef Carol was distracted with her mere Beef Wellington preparation, I quickly snatched a tablespoon of her Duxelle and spread it atop the last layer of brisket. It was now time to wrap the concoction with another sheet of puff pastry. After sealing the edges of the pastry and applying a thin layer of egg wash, into the oven it went and I stood there, guarding my creation and eagerly awaiting the results.


I wish I had time to tell you how it turned out. Within minutes of removing my crowning culinary creation from the oven it was devoured by a pack of ravenous bystanders, leaving only a few flakes of pastry and a remnant of Barbeyaki sauce on the plate. My only thought was that if Daniel Boone would have had a Barbeyaki Beef Brisket Wellington at the Alamo, history may have been written a little differently. Maybe the Duke knew something old Daniel didn’t know.

Told you he likes to tell stories


Entrée Servings: 4

Appetizer Servings: 16



  • 3 ounces sliced smoked beef brisket per Wellington
  • 2 bell peppers of contrasting color (Green, Orange, Red, Yellow), ½ of each selected pepper cut into Julienne strips
  • ½ medium size sweet or red onion cut into Julienne strips. Finely chop and additional ¼ cup and set aside
  • ½ teaspoon minced garlic
  • 1 tablespoon olive oil or vegetable oil for sautéing vegetables
  • ¼ cup shredded Smoked Gouda or our favorite cheese.
  • 8 baby portabella mushrooms, finely chopped
  • 8 – 5” squares of Puff Pastry
  • ½ cup of your favorite Barbeyaki Sauce
  • Whites from 1 egg


Equipment Needed:

  • 1 cutting board
  • 1 Chef’s knife
  • 1 sauté skillet
  • Cooktop
  • Measuring spoons
  • Measuring cups
  • Kitchen brush
  • Small mixing bowl

Now for the Steps and Pics for us who need lots of help with Fancy Pants Cooking.


Step One: Sautee Julienne cut vegetables until translucent. Set aside in a small bowl and allow to cool.


Step Two:

Place two thinly sliced pieces of smoked brisket in the middle of a 5 inch square of puff pastry.


Step Three:

Drizzle the desired amount of your favorite Barbeyaki over slices of brisket and top with generous amount of sautéed vegetables and your cheese selection.


Step Four Not Pictured.

Top vegetables and cheese with too more slices of brisket. Top brisket with a tablespoon of Duxelle.

Step Five:

Place another 5 inch square of puff pastry on top of this and seal the edges with a fork.  A little moisture around the edges of the bottom piece of puff pastry will help the two pieces to seal together.


Step Six:

Put the Wellington on a lightly non-stick coated sheet pan. Brush the top completely with egg whites. Put a small slit in the top sheet of puff pastry so steam will escape. Place in a preheated 400 degree oven and bake until the crust becomes golden brown. Remove and allow to cool for about 4 minutes. Drizzle Barbeyaki over the top as a garnish and serve.


And Presto!


 Now looky ‘der all you barbecue mavens. Let’s see you try this one out on your smoker! And thanks Chef John for sharing.

This Wellington is grinning like a baked Possum

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Oink Oink


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


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.



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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La Coste France…….You know……like the Crocodile

Another day in Provence. One never gets tired of this place. From our villa in Menerbes, at least 15 beautiful hilltop villages can be reached in 15 minutes or less. But before I headed out my latest best friend Suzanne came over to give me a great massage by the pool. You probably could hear the snoring from any corner of the world.

Suzanne Awaits My Arrival

After getting every joint and muscle pounded on for an hour and a half it was time for a short jaunt to the mountain top village of La Coste, France. Another one of those breath-taking views over endless valleys and vineyards.

The Entrance to La Coste. No Cars Please!

The View From Above

The City of La Caste is where the Savannah(as in Savannah, Georgia for my International followers)College of Art and Design(SCAD). Now, you tell me! What 18 to 22 year old would not want to study in this place. I met a couple of young American students walking up the severely elavated cobblestoned streets. I ask them how they liked it. They both said it was wonderful except the hike up to the top 3 times a day.

The SCAD Art Gallery

It was time to head back to Menerbes after a quick lunch. On the way I decided to take some back roads(and I mean back roads to search out some tiny little vineyards in hopes of procuring some local wine for dinner. Well, I found one. And a family run one too!

The Last Grapes of the Season Ready for Picking

Phillipe, The Viticulteur Showing Me HIs Vats of Rouge,Blanc,and Rose

Close Up of the Nectar From Provence

You know the end of the story. I purchased 3 bottles form the family for about Euro 4.50 (about $5.75)each and they were gone that night. Got to sleep off this now and get ready for more.

Bon Nuit

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Palace of Versailles……Oh My

The Exterior

To be quite honest with you I was a little hesitant to be spending a day at the Palace of Versailles when there was so much to do right smack in the middle of Paris. The idea of having to ride the Metro and the RER for an hour and a half and have to stomach long lines and crowded rooms was turning my French Food Stomach inside out. But after over 50 trips to Paris for business only I decided it was time to see the rest of Paris. My first intention was to only visit the Exterior Landscape of the Palace.But overcome with beauty and majesty and utter shock at what the French could do over 300 years ago made we want more. But today I will dwell only on the Gardens of Versailles.

The First Site….The Mighty Napoleon

The Grand Canal

After seeing this spectacular opening view, I looked eastward at the unusual garden industrial sculptures as well as the sculptured softscape.

Giant Tea Cup


But the Coupe de Gra was touring the Countryside Estate Louis XVI built for his Queen Marie Antoinette. This English Countryside looking farm was bewildering given it was set right in the middle of the Palace grounds.

The view of what they call Marie’s Dollhouse

The Doll House

Marie’s Very Unusual Animals. Please Tell Me What This Thing Is?

Well, thats enough for now. Hope I wet your appetite for more to come from the Palace. Next post will be about the unique shapes I found inside.

Signing Off From The Palace of Versailles.

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Eating Paris

Don’t start thinking bad things. But that is exactly what I have been doing since I got here. 

And Boy has it sure been good!

I live in Southern California. I wake up each morning to a high speed chase on TV, a cup of coffee that makes my stomach hurt, and if I am lucky….a bowl of bran flakes. I then walk out of my house to a sea of suburbia, where neighbors have known each other for 10 years and never said hello. On top of that the entire drive to work is littered with Taco Bell, Starbucks, and an AM-PM. That’s the out-of-the-house breakfast offering.

But here in Paris, I walk out the front door and am overwhelmed with the smell of freshly baked pastries and  croissants, freshly pressed espresso, and  a million other amazing smells that I had forgotten could ever exist at 9:00AM.

Gorgeous Fruits Daily

Heirloom Everything!

All of this beautiful stuff 25 feet from my door fresh every morning. And on top of that, the beautifully displayed pastures and chocolate next to the incredible smell of Hens roasting outside on top of a bed of garlic cloves!


Roasting Hens

I have to say that this is the way to start each day. Any negative thoughts are gone the second you open the door, open your nostrils, and open your eyes.

Thank you Paris and thank you Southern California for the break! I needed it. More Frenchie food discussions later.

Bon Soir

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The Finer Things of France

Well, while you are reading this post, I am on my way to Paris and the South of France for quite a while. Oh don’t get so excited. You are not getting a break from listening to my rants. I plan to bug you even more. Before I left ,and to get me in the mood for a culinary dream, I got one of my favorite presents. Guess what it was? A shirt? Cool shoes, a Manly Man Gadget, IPad (Ugh!), Table Top Book on the World’s Ugliest Small Dogs????? Nope. Cooking lessons from Chef Gina Mika. Yeah me!

Chef Gina Mika

Chef Gina is a graduate from The Laguna Culinary School, in duh!, Laguna Beach, CA. Her mission was to teach me how to prepare Sir Thomas Keller’s famous roasted chicken, a white wine, scallion, cream sauce, and a challenging Lemon Tart. How did we do?
First the whole chicken: After a very thorough cleaning and very, very thorough drying(thats super important), I seasoned my bird. Sea Salt, and ground pepper that rained down like a spring shower (important again, let it drop down to the bird from about 18 inches), and Herbs de Provence inside and out.. Then in a black iron skillet and into the convection oven at a whopping 450 degrees for 60 minutes. That high temp is what will crisp up the skin to perfection.

TK’s Roasted Whole Chicken

Next the sauce. In one pot, I took the white wine and scallions and cooked them down to a syrup. In the other pot, butter, heavy cream, and chopped flat leaf parsley. And at the perfect moment, combined the two together. Just in case the sauce was not thick enough, Chef Gina had me prepare a Roux Blanche on the side. But, fortunately my genius teacher had given me the perfect instructions and it was delicious.

French Sauce

After whipping up some potatoes in a lemon and butter marinade and some quick sauteed veggies, we plated our delicious meal for your viewing.

J’ai Fini

And if you were by chance wondering about the Lemon Tart:

Lemon Tart

So keep your eyes out for some short but special posts on my trip to France. I am going to do my best to communicate every other day if I have something to say. But let’s just hope I don’t find that famous road in the South of France loaded with all of those vineyards.

Au Revoir

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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!


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.”


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



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.


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.


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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It’s Halftime!

Hurry up and get those entries sent in.

The Best of Fire

 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.

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.


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.

Hurry up and get those entires in. May the best Barbecue baker win!

Send them in to

Keep the email under 20MB and please include 3 to 4 pictures of your process and final result.

You can do it!

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