Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “sauce”

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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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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