Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “southern”

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

 

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.

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,

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.

Post Navigation

%d bloggers like this: