Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “grilling”

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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Lettuce

Lettuce Poop

When we think of Lettuce, we think of that leafy green stuff we mix into our salads that sticks between our teeth. It’s the stuff that we are told will make us healthy and stronger if we eat it alot. But there are many other types of Lettuce and other uses for lettuce.

1.Lettuce is a very fashionable type of apparel.

Fits Perfect..Doesn’t it.

2. There is a very Famous music group named Lettuce

Real Good Funk Music

3. Lettuce can also be a therapeutic cure for depression and sadness….even loneliness.

My reason for growing Lettuce is simple……………I want to eat it cause it taste good and makes me Poop real good. Let’s be honest for a second. If you are over 40 this issue has got to concern you. And there is no better cure for constipation than homegrown lettuce!

Winter Lettuce

As you can see I have quite the diverse crop growing this year and it is doing it’s job.

Crazy Mixed Variety

Romaine

Some Type of Arugula I Think

This stuff grows like crazy. Every other day I am taking off bags of lettuce. And it taste so good. But I am having trouble getting anything else done. Cause I just can’t seem to get off my throne.

Don’t Let the Door Hit Ya, Where the Good Lord Split Ya!

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Winter Is Here…..As In Vegetables

The Sabbath is over. My last garden post was a couple days ago but in reality my garden has been resting for almost two months now. I have fed it well with 25 bags of Turkey Poop, 15 bags of Top Soil, soaked it with Beneficial Nematodes, and watered it daily. It is now ready to go and so am I.

All Rested and Full of Nutrients

For my Winter Garden, I have selected 6 different varieties of Lettuce, 4 different Squashes, 3 unusual types of Onions, 3 types of Cauliflower, and two types of Broccoli. After learning from my summer mistakes, I have provided each vegetable ample room to grow.

The Planted Winter Garden

Proper Spacing for Squash

So, keep your fingers crossed. I have failed a couple of times before with Lettuce. Too much heat in the summer and bunnies! Already off to a stinky start as you would know, 2 days after I planted the Winter Garden, the heat hit 90 degrees again. So say a little prayer for my garden this week. With my brown thumb it will definitely need it. And with a little luck and a big blessing, This little patch might bring us some  Winter delight.

Day One

The Dream

Weedin’ a Pretty Wide Row

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5 Star Provence Dining

La Bastide du Capelongue

Ok.This is it. The top of the world…..the greatest cuisine ever prepared,the most wonderful ambiance in Europe…….I can go on and on.  Las Bastide du Capelongue is located just outside of the beautiful mountaintop city of Bonnieux France. It is also located on one of the most breath taking, cliff hanging, winding roads I have ever driven. So for God’s sake…..one of you better stay sober. Save all your money,cut back on the stupid trinkets at the markets, have Quick Burger for lunch instead of a Bistro and make this Restaurant a Must!

Chef Edouard Loubet

Chef Edouard Loubet will blow your mind with taste,texture,and plating like you have never witnessed.

The Dining Room

It all started with a glass of , of course, very expensive Champagne and some delightful little treats.

Anchovie and Asparagus Puree with Polenta Fried Cheese Balls

Crazy Little Cones of Lobster Mousse Parked in a Bed of Paprika Salt

Out of This World Scallops

Herb Cart

This if the Herb Cart. It is parked right outside your table where you are able to view the live herbs that were utilized in tonight dinner. Pretty Impressive…Huh??

Oh, I forgot to mention you can stay at this place also. It’s lovely and quite expensive. So unless you are Mr. Moneybags..go for the dinner and sleep somewhere else while you dream about it.

The Grounds

Bon Appetite

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Bonjour France

Leaning Tower of Pisa…….Ooops….I mean Eiffel Tower

Well, it’s really happened. I am here. Fairly long flight but all worth it. Just look at that sunset. Makes it so you just can’t wait to go to sleep, dream, and wake up tomorrow morning.

This sidewalk Cafe is just waiting for me!

And this Cafe Au Lait has got my name all over it.

And after my nap Giselle will be waiting for me in the vineyards. Oh what a good first night of dreams in Paris. I bet tomorrow will bring even more.

Bonne Nuit Friends

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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!

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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Barbeyaki Baking Contest

Last Day To Submit Your Bake -Off  Recipe!!!!

Hurry up and get those entries sent in. you are almost out of time.

Stop what you are doing and put on your baking cap and head out to your BBQ. You can do it. We have had some wonderful submissions but yours may be the one that takes the “Cake”.

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.

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.

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

Send them in to info@barbeyaki.com

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

You can do it!

If you like this blog and would like to follow it each time a new entry comes out, just click on the Follow button at the bottom right of the page and enter your email address. It’s that easy! Thanks and tell a friend.

Contest

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.

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.

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

Send them in to info@barbeyaki.com

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

You can do it!

If you like this blog and would like to follow it each time a new entry comes out, just click on the Follow button at the bottom right of the page and enter your email address. It’s that easy! Thanks and tell a friend.

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