Untapped Grilling and Other Addictions

Archive for the tag “cooking”

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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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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Buon Appetito

The “Only” Tomatoes for Real Italian Tomato Sauce

I have always dreamed of having a “Tuscan Italian” accent instead of this red-neck tobacco spitting mumble I was born with. And with those “Oh So Masculine” words and the ability to make Momma Gina’s homemade raviolis and tomato sauce, I could conquer the world like Julius Caesar! So how to begin mastering this bravado and romantic cooking skill? By arranging for an evening with Chef Joe Impullitti of the Laguna Culinary Arts School. Joe’s talents include over 25 years of adult education and a passion for authentic Italian cuisine. His dishes reflect his heritage, practical experience, and an enthusiasm for the culinary arts. So that’s what we did. Joe showed up around 4:00 PM and by 8:00 PM that night we had made ourselves an Italian Pasta Feast.

The first thing Joe did was give me a quick education a few Italian absolutes:

  1. Pomodori Pelati Italiani: Peeled whole Italian tomatoes grown in Naples for tomato sauce. Nothing else will do. If you have to get on a plane and fly to Naples, do it.
  2. Semolina Flour: A must for flouring your board and dough to avoid moisture for fresh pasta and the main flour you would use for dry pasta.
  3. Dark Egg Yokes: I had never really heard about these eggs but they are an absolute must in making fresh Italian pasta. So rich and colorful.

    Dark Yoke Eggs

Read more…

Sloppy Joes

Perfect Picture??

Don’t let the picture fool you. This is not a picture of my family’s Sunday morning breakfast.  It began the same way each week.The four kids would awake to my mother yelling at us to hurry and get up. We would convene with eyes half shut at the circular oak table with a bowl of whatever horrible cereal was left from the weekday slaughter.

Um Pa Pa, Um Pa Pa

The constant rhythm of childhood slurping of homogenized milk sounded more like a traditional German beer hall band. Then the moment we had all been fearing and anxiously trying to avoid………… the biggest Pass of Gas from the very top of the staircase would rattle our bowls as my father made his way down in his dirty white, tattered boxer shorts. Some kids awoke to their mothers sweet whispers, some kids to an alarm clock. Some kids to a Cockle Doodle Do…..But at my house our day started out with Dad’s Giant Fart. As we got older and began to bring girlfriends and boyfriends home from college, this moment would always have us panicking and sweating with anxiety. But once the Tuba had blown it’s horn, there was nothing left of our pride, and we moved on with Sunday.

Following Sunday School and Church we would make our way home in the family station wagon. There was never any guessing  where we might be going for Sunday lunch. It was always the same…….back home for Sloppy Joes. Somehow my amazing grandmother was able to take one pound of ground beef, a package of seasoning and some ketchup, a pack of 8 small buns and feed a family of 7! Albeit a still very hungry family of 7. So she would open up the day old loaf of


Wonder Bread and stack it up high with a stick of oleo and we would eat until we couldn’t get up. Now how is that for healthy dining? There was something special about Sloppy Joe Sundays. Maybe it was the race for sopping rights of the leftover sauce. Maybe it was one time a week where for 17 years, we were always together. So in honor of this meaningful meal,I thought I would share an updated, more interesting version of that “Oh so simple” sandwich.


1 chopped onion, 1 garlic clove minced,1 small jar of pimentos chopped

1 tsp vegetable oil, 1 pound fatty ground beef, 2 tsps chili powder (crank it up for more fun)

2 cups of homemade Italian tomato sauce (use San Marino peeled tomatoes only), 1 1/4 cup of frozen corn kernels, 4 pieces finely chopped bacon,

2 tblsp Barbeyaki Grilling Sauce

4 Brioche Rolls


Add the ground beef, onion, garlic, and pimentos to a fairly deep skillet, stirring occasionally until the ground beef is cooked. Add the chili powder, corn, and spaghetti sauce. Cover and simmer for 5 minutes. Season with salt and pepper. Spoon mixture onto Brioche and top with fresh Mozzarella cheese. Broil bun with cheese until almost burnt! Hope you enjoy this like I do and have it next Sunday.

Sincere and Sloppy

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