Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “food”

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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Chocolate,Beer,Waffles, and Lace

Chocolate!

Well, these Belgium folks have several things right in life. They are the best at Chocolate,Beer, Waffles, and Lace. Chocolate stores like the one above are all over the city. I mean every 25 feet there is another one. And it is outrageous. In between the chocolate stores are Beer Stoes. Over 200 brewed beers in this tiny country. And it will kick your booty.

De Bier Temple

Ok, right next to the beer stores are Belgium Waffle stands. Chocolate ones,Strawberry ones, Banana ones, Pineapple ones, you name it. I had a Chocolate with Banana one!

You Just Want To Stick Your Face In Them.

Lulu Makes ‘Em Fresh To The Order

Now for the Lace. Sorry Ladies, I didn’t take one picture of the Lace. There is just something very itchy about Lace to me. But it was beautiful.

But before I forget, and look like all I appreciate is alcohol and sweets(which is fairly true), I have to be honest and tell you that the architecture and landscape of the city of Brussels in breathtaking. You have to see and taste this place!

The Grand Palace

The Parc

Now I remember what I wanted to show you…… When they make hot chocolate, it’s out-of-this-world. Hot bubbly, foamy,milk in a glass, and a chuck of the world best chocolate on a stick for you to swirl in the hot milk until it has melted. Told you…they know what they re doing in Belgium.

Bravo

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My Top Two Restaurants in Paris

This is the place. Trust me. I do not claim to be a restaurant connoisseur but Frenchie near the Bastille has set the mark in a city known for setting marks. Chef Gregory Marchand does incredible things with the freshest of everything and the unusual combinations to provide you with a burst of flavor you have never experience before.

Assorted French Mushrooms with Emulsion

Casual French Tavern Decor

Chef Marchand

Sea Bream in Lemon and Oil Emulsion with Earth Cherries

On par with Frenchie is Bistroy Les Papilles. Bertrand Bluy has taken a phenomenal wine shop and turned it into one of Paris’s best “French County” style restaurants. Located near the Pantheon, it is small, beautiful, and so comfortable as Betrand himself pairs your wine for you.

THe Charming Decor and Beautiful Zinc Bar

Menu Du Jour….Only One Choice!

The Nest of Jambon and Fried Slivers Pre Soup

The Finished Potato Leak Soup

French Pot Roast in a Burgundy Reduction

Ok, I am stuffed right now just writing about this stuff. You just have to trust me on this. The best two restaurants in Paris right now. Don’t miss them!!

Bon Appetit

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The Good Ole’Days

Do you remember the Good Ole’ Days?

Picnic in the Park

This isn’t a picture from my mothers photo album. It was taken a few weeks ago when my kids came home for the afternoon. And tweaked a little bit by my daughters use of some fancy App to make it look old. A few things came out of this afternoon in the park that are just fascinating to me.

  • My kids were amazed by my 40 year-old Transistor radio.
  • Some things will grow in anything.
  • I learned more about what was going on in their lives being face-to-face, then I ever did in a years worth of texts.
  • Kids will always be kids.

The Feast

After a grand picnic of cheese, bread, hummus,fruit,cookies, and coconut cake with Lemonade, and Ice tea, we decided to fly kites. A quick trip to the previous week to the “99 Cent ” Store, had yielded 3 kites for $3 bucks.I don’t think I have seen my kids have that much fun in years.

Sibling Rivalry

High as a Kite

Following  very spirited competition of KITE WARS, we headed over to the parks exhibit section and found some very unusual art exhibits. The highlight of our exploration was a studio of sculptor Andre Woodward’s works. Now this guy really knows how to mix nature with technology and humanity.

Huh??????

How about this tree? A real Ficus benjamina tree growing smack dab in the middle of a concrete block sitting on top of a concrete floor. No B.S.!

Next was another strange use of the urban environment in relation to the natural world.

What the ????

This thing is a set of very nice stereo speakers filled with top soil and wired up to individual transistors producing each plants on unique songs and sounds. To provide the necessary light to exist light fixtures sit just above the plants. A clever little drip system provides the water. I want one of thee in my Living Room. How about you?

So to say the least, the Good Ole’ day ended up being a mix of nostalgia and new. But what a nice, interesting, fun-filled way to spend a Sunday afternoon.

Time For A Nap

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Did You Say Slutty!!!

Yes I did! And I mean it!

Fortunately for all of my “G” rated readers this is not going to be what you were thinking it was. No, I am not going to be describing and showing you pictures of one of the many Orange County super enhanced Housewives. If you are disappointed, shame on you. This more than a little bit filthy moment comes from a young lady in London. I bet I am starting to get to your curious side now, aren’t I?

Are you sitting down, Here we go:

scroll down

scroll down

a little further

one more time

“Slutty Brownies”

The Best Brownies In The WORLD.

I know, you have heard this before.
They’re called “Slutty Brownies” because they’re oh so easy, and you can’t get enough instead of the usual, them not getting enough!

There are several versions of these nasty delights, and as usual I have my own. So get your pencil and a piece of paper and I will give you the professional “Slutty” recipe and I am lazy and just want something “Slutty” recipe.

Check Out that Double Stuffed Oreo Inside

Professional Recipe :    

Slutty Brownies
 Yield: 1 9×9 brownie pan

Serving Size: 16 brownies per recipe

Ingredients

For the Brownie layer:
  • 10 tbsp unsalted butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flour
For the Oreo layer:
  • 1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer:
  • 1 cup unsalted butter (at room temp)
  • 1/2 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 2 1/2 cup AP flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups semi-sweet chocolate chips
  • Caramel Sauce

Instructions

  1. For the Brownie layer:
  2. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  3. For the Cookie Dough layer:
  4. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  5. Assembly:
  6. Pre-heat the oven to 350 degrees.
  7. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  8. Layer 1/2 of the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
  9. Squirt alot of caramel fudge sauce all over the cookie dough
  10. Layer as many Oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  11. Squirt more caramel fudge sauce all over the Oreos.
  12. Pour the brownie batter on top of the Oreo and Caramel layer and make sure it’s evenly layers on top.
  13. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
  14. Home made Vanilla Cream Cheese Icing
Gotta Have it Now! Recipe: Read more…

Croquet

Croquet

Croquet

I don’t know what’s wrong with me but I am fascinated by peculiar, ancient, sophisticated types of Sports. Just to name a few that I can spend hours watching on television or actually participating in, they are;  Snooker, Bocce Ball, Lawn Bowling,Darts, and my new favorite…..Croquet!

The Perfect Croquet Abode

If you really want to have some fun, the next time you join your “Social Friends”(not to be mixed up with “Real Friends”), Tap your champagne glass a few times and announce that you will be holding a Croquet outing the following Saturday. Now make sure you time this after a minimum of 2 glasses have been swallowed. First you will notice 3 different types of facial expressions:

1. The “What in the hell did he just say look?”

2. The “I knew he was gay look?”

3. And finally, The “Ok,ok, compose yourself and look interested look”.

The following 3 and 1/2 minutes will be full of social etiquettely correct excuses and previous commitments that will all be accompanied by, “But please make sure to invite us to the next one!”

But oh if they only new what they are missing. How can you not like the Croquet outfit?

So Dandy!

And how can they not like the equipment!

So “Old World” and “Organic”

But for me it is the Croquet Gastronomics. Check out a sample menu from some of the greatest chefs around:

Bruschetta with Greens

Italian Country Bread, Mustard Greens, Garlic, and Virgin Olive Oil

Focaccia

Focaccia Bread, Sun-Dried Tomatoes,Sherry Vinegar,Mortadella,Prosciutto,Coppa,Provolone Cheese, and a beautiful home-made Aioli

Lemoncello Spritzers

Seltzer Water, Lemoncello, Lemon Slices

A Mushroom Tart

Pastry Dough, Mixed Mushrooms, Butter, Cream,Shallots, Garlic,Thyme,lemon Juice, and Crumbled Blue Cheese

Now, you tell me how anyone could pass up on such a sophisticated sport, with great fashion, beautiful local,and tremendous food. Y’all know I am proud to be a Mississippian, and I am proud to tell you that in the midst of some wonderful red-necked people, there are three phenomenal Croquet Clubs in the State, The Highland Mallet Club in Flora, MS, The Long Beach Yacht Club in Long Beach, MS, and the Pocahontas Mallet Club in Pocahontas, MS. Cheers to you all!

Who Needs Golf!

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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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Where Did it Go?

Do you remember this teenage girl and the “Steroidial Extraterrestrial ” Zucchini?

Cave Men Killed With This Thing

Well, what happened to that monster? It became the World Famous “Out of this World Zucchini, Banana, Coconut, Pecan, and Sour Cream” bread! I know most of you have had Banana Bread, Zucchini Bread, Coconut Cake, and Pecan Pie. Now just envision it all mixed together into a bowl and then baked into the most delicious, moist loaf of bread you have ever tasted. Next time you have the family at home for a rare spend the night occasion, wake them all up at 8:30 am with the smell of this baking in the oven. You have never seen lazy, sleep deprived, apathetic kids jump up so fast. Are you ready? Get your pencil and paper out:

1. Grate 2 1/2 cups of fresh zucchini into a bowl

Grated Zucchini

2. Smash 3 overripe bananas into a bowl

Smashed Bananas

3. Mix zucchini, bananas, 4 beaten eggs, 3 tsp vanilla, 1  1/2 cup oil, 1/2 cup sour cream all together

Wet MIxture

4.Combine dry ingredients of 3 cups AP Flour, 2 cups sugar, 1/2 cup brown sugar, 1/2 cup toasted coconut, 3 tsp cinnamon, 1/2 tsp baking     soda, 1/2 tsp baking powder, 1 tsp salt, 1/2 cup finely chopped pecans

Dry Mixture

5. Combine wet and dry mixtures into one bowl and mix well. Pour into 2 crisco greased and thoroughly floured loaf pans. Bake on 325 for 1 hour. Check with that toothpick you have been picking your teeth with.

In Process

6. Let cool down for about 30 minutes. Then pump your chest out and watch it slide out like a greased pig. 

P.S. Serve with 100% cold homogenized milk only. Absolutely no 1% and 2%.

You Julia Child You!

Your Loafing Friend,

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Meet Me Here!

Ok, We are starting to get to know each other by now. And if you are still looking when these silly post come up, I think you are a cool person! Now I do have a weird definition of Cool.

Barbeyaki Definition of Cool

1. You are different

2. You love to learn

3. You will not let yourself succumb to mediocraty

4. You think out of the box

5. I guess you like to cook or eat some ( I hope….otherwise you won’t buy my Barbeyaki Sauce)

6. You love Life

7. You care about people

8. You have a God

9. You don’t have to be cool to be cool

10. You stick by your friends!

Well I know you passed the test. So what is keeping us from meeting each other here!

The Maldives Islands

I don’t know where this place is. But it appears to be in the some Ocean off the western coast of South America.

Middle of Nowhere

It really doesn’t matter. If you are really like me, you don’t care where it is, you just want to go there. Before you start getting excited, which I know you will Taylor, George, Bill, ……..Diane!!!….(kids you can’t go but you can visit if you can afford it. I heard they have kitchen help positions open) let me show you why I picked this spot.

We will give bronze hue to our snow white skin here.

We will sleep in to 10:00 am here.

Strange things will happen in this bed.

We will get sand in our cracks here.

We will dine with the finest chefs in the world and experience the greatest cuisine on the planet.

And we will end each night with fine wine and cognac.

So, if you can’t find a way to sell your home, empty your accounts, open a lemonade stand at the corner, flip burgers at Mc Donalds for a few months to do this, then you are not really that cool! if you want to go, comment and let me know. I will start the planning and find us jobs there after we run out of money.

Let your hair down and come on!

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You Gotta Try This!

All-Purpose King

I haven’t been blabbing too much about Grilling and the mouth-watering Barbeyaki Grilling Sauce, but the weather is warming up, the days are longer, and I am hitting the BBQ again. I think I concocted something you have to try on your own. If you want to be known as the King of the BBQ in your city, this one will do it for you. Believe it or not, we are going to bake on the grill. And what we are going to bake is Barbeyaki Sour Cream Corn Muffins. Crazy huh?

Lets start with what you will need:

IngredientsThe Stuff

  • 5 slice(s) bacon crumbled
  • 1 cup(s) all-purpose flour
  • 1 cup(s) yellow cornmeal
  • 1/4 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) salt
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1 pinch(s) cayenne pepper
  • 1 1/2 cup(s) frozen corn kernels, thawed
  • 4 large scallions, finely chopped
  • 2 large eggs
  • 1 cup(s) sour cream
  • 4 tablespoon(s) unsalted butter, melted
  • 1 cup Barbeyaki Grilling Sauce

In one bowl put all the dry stuff and whisk it real good to mix all of it up. In another bowl whisk the eggs, sour cream, and melted butter together.

Dry Stuff

Dry Stuff

Wet Stuff

Wet Stuff

Pour the batter in those little paper cups thingys and place them in a 12 muffin pan. Then run out to the BBQ, set them on the indirect portion of the grill and close the lid. Then pray, relax, and wait 20 minutes. Recommendation: Have a nice little Toddy of Jack and coke while relaxing.Then open the lid and Looky There!

Too Easy

Lastly, Suck up a bunch of Barbeyaki Grilling Sauce in a cooking syringe and squirt it right in the center of your muffin. Then bite and die!

You be the BBQ king of the city

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