Warning: Invalid argument supplied for foreach() in /home/admin/public_html/wp-content/themes/wholehogtwo/functions.php on line 574

Pig of the Month BBQ

Meta Menu

Tag Archives: bbq

← Older posts

low Cooker BBQ Beef Brisket

Posted on by admin I’m going to let you in on a little secret. The slow cooker is your friend. For those that already know this, awesomeness! For the rest of you, what are you waiting for? If it’s the beast that mine is, I know it’s a pain to lug it out of the cabinet. To clean up the pot after you’re done using it. Especially if you have to configure your other dishwasher contents to not only make sure it fits, but also that it gets clean. Every time I think “slow cooker,” I think of Ron Popeil’s popular saying “Set it and forget it.”  Of course he’s talking about his fancy rotisserie cooker thing.  That none of us needs.  But it’s still the basic concept. Put a bunch of ingredients into your slow cooker. Go to work. Forget about it. Work all day. Come home tired, spent, and ready to occupy the middle cushion of your couch and watch the newest episode of fill-in-your-blank favorite show. Open your front door and exclaim, “What IS that smell?  It smells delicious.” Oh right.  That’s YOUR DINNER.  That’s all done.  As soon as you walk in the door.

Smoky Slow Cooker Beef Brisket serves 8

3 lb beef brisket kosher salt 6 oz can tomato paste, plus 1 can water 1/4 cup molasses 2 tbsp liquid smoke 1 tbsp honey salt and pepper, to taste Rinse and pat dry the brisket. Salt well all over with kosher salt. Place into the slow cooker. In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt and pepper. Pour over the brisket.  (or to be even easier just throw on your favorite BBQ Sauce) Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fall-apart tender. Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce. Serve. Store leftovers in the fridge for up to 5 days. Posted in BBQ, Main Dishes, Recipes | Tagged , , | Leave a comment

Yakiniku: The art of Japanese BBQ

Posted on by admin Yakiniku – The Art of Japanese BBQ japanese bbq The rough and rugged mountainous topography of Japan that gave us the Kobe Beef is also the home of one of the most refined barbecue cultures in the world outside of the United States: Yakiniku. Literally translated as ‘grilled meat’, Yakiniku was introduced in Japan at the end of the 19th century by Emperor Meiji in an attempt to encourage western culture in Japan. What was at first a novelty soon became a part of Japanese culinary tradition, and ranks as one of Japan’s most sought after cultural exports (besides Nintendo and Sony, of course!).

The Origins of Yakiniku Steak, ribs and grilled chicken have been a staple of the western diet for centuries. In the middle of the 19th century, as Japan was opening up to the world following the restoration of imperial rule (the Meiji Restoration), delicacies borrowed from the western world were thought of as an expedient to the modernization of Japan. Emperor Meiji was a big believer in modern, industrial practices and sought to break Japan away from centuries of cultural stagnation. And food, as it usually is, was a big part of his strategy of breaking down the stranglehold of a stifling culture. Historically and gastronomically, Japanese culture has borrowed generously from neighboring China. The Japanese diet, prior to the propagation of ‘civilization and enlightenment’ following the Meiji Restoration, was largely traditional with a heavy focus on poultry and pork and lots of influences from China and Korea. After Emperor Meiji took over the reins of the empire, the ban on the consumption of beef was lifted – an event which ultimately led to Japan becoming the supplier of the world’s favorite beef. With no restrictions on the consumption of cattle, western style steaks suddenly became a (very delectable) possibility. But of course, rather than duplicating the western culinary tradition, Japanese chefs worked their own cultural history and gastronomical influences into the new-found hunger for grilled meats. Borrowing heavily from the Korean tradition of ‘bulgogi‘ and ‘galbi‘, they whipped up the signature Japanese barbecue dishes that we now collectively call ‘Yakiniku’. Making it Their Own Katarzyna Cwiertka, author of ‘Modern Japanese Cuisine: Food, Power and National Identity’, argues that Japanese cuisine reflects the Japanese tendency to borrow from abroad and adapt it to local tastes and customs. This tendency made Japan the modern industrial powerhouse that it is today, and also led to the birth of the unique flavors of the Japanese barbecue. Despite overt Korean and American influences, Yakiniku, or Japanese BBQ, is very typically Japanese both in terms of the spices used, and the methods of cooking. A typical Yakiniku recipe would include ingredients you’ll never find in an American barbecue: miso paste, sake, scallion paste, etc. And yet, the basic cooking method – grilling on an open charcoal or gas fire – is distinctively American. This is also perhaps the reason for the burgeoning popularity of Japanese barbecue in the western world. It works as the perfect ‘middle-of-the-road’ dish, combining the familiarity of the barbecue with the exoticness of Japanese flavors.   Starting With Yakiniku – A Medley of Meats and Spices   Yakiniku Meats

Japanese grilling

Beef is the most common meat in Yakiniku style barbecue. However, it is rarely cut into steaks. Instead, most Yakiniku recipes call for thick chunks of meat, typically cut from loin. Pork ribs and pork belly are also very common meats. The Japanese barbecue tradition does not hesitate from using ‘Horumon’ or Offal. Beef liver, heart, tongue, diaphragm and intestines, etc. all find a place on the Yakiniku grill. Of course, this can be a little too adventurous for most western consumers, who tend to largely stick to the tried and tested meats. Chicken is another popular meat. It is usually cut into bite sized pieces and marinated in sake and miso sauce, skewered onto a wooden stick and grilled over a charcoal fire. This form of barbecue is called ‘Yakitori’ and is a common sight on streets across Japan. And of course, no Japanese barbecue would be complete without seafood. Lightly spiced shellfish, squids, etc. make for excellent Yakiniku meats. The characteristic feature of Japanese barbecue is the bite-sized or thinly sliced meat pieces. Large racks of ribs are a rarity, and you won’t find anything even close to steaks or pulled pork in a Yakiniku restaurant. All meats – from squids to beef – are cut into small, thick chunks. And since bite sized chunks are so easy to eat, street-side stalls selling Yakiniku have sprung up all across Japan, offering savory grilled delights to businessmen out on lunch, or a tasty snack for families out on an evening stroll. Yakiniku Spices Japanese barbecue utilizes very typically Asian spices. Soy sauce, sake, miso paste (made from soybean), sesame oil, garlic, pepper, etc. are commonly used to marinade the meats before grilling. Almost any recipe you’ll find online will make heavy use of sake and soy sauce. Japanese cuisine utilizes sesame oil almost exclusively, although many ‘Americanized’ recipes call for regular olive oil. Typically Japanese seasonings such as ‘Hondashi seasoning’ are commonly used as well. Most Yakiniku dishes are served with a slice of grilled vegetables and a generous sprinkling of soy sauce and special Yakiniku BBQ sauce. The typical Yakiniku combines a number of complex flavors, from the pungency of ginger and garlic, to the sweetness of honey, the tang of sake and the spice of chili flakes. While traditional recipes call for charcoal fires, most restaurants these days use the much more convenient gas grills The end result is a barbecue unlike anything you’ve experienced before: slightly sweet, slightly savory, with a very Asian aroma but a texture entirely American. Little wonder there’s a Japanese barbecue restaurant in almost every major city these days!   So what about you guys, anyone ventured into more exotic barbecuing like this?  How did it turn out?   Kevin is a barbecue enthusiast with an undying passion for food. He runs a savory site for barbecue recipes and reviews of the best gas grills at GodOfTheGrill.com Posted in BBQ, Grilling Basics | Tagged , | Leave a comment

Cook All Night Brisket

Posted on by admin   Growing up, I loved diners.  I gravitated towards he old school jukebox stainless steel kind (and still do), and for many years, I dreamed of opening my own place up.  Now the dream has shifted, but I still live out my diner love when I watch Food Network‘s Diners, Drive-Ins and Dives.  Hosted by Guy Fieri, his constant road trips introduce viewers to little hole-in-the-wall type places that serve fabulous food.  Even though he put out a cookbook with some of the recipes featured from restaurants that he’s visited, it’s not enough.  I literally watch the show with a notebook and pen, jotting down ingredients of the dishes they’re highlighting on each episode. Brisket is one of those things that has been on my to-try list forever and a day, yet I hadn’t gotten around to it, but after catching a recent episode with brisket that looked so good, my mouth was watering, I was done for.  This is one of those recipes that you’ll thank me for later, and it’s barely a recipe at all.  You can commit it to memory in about 30 seconds, and you really only need one ingredient past a few pantry basics.  It cooks for 12 hours in the oven, but trust me when I tell you … it’s worth it to figure out your schedule so you can make this. The recipe?  Buy brisket.  Put garlic powder, salt and pepper all over it.  Put it in a baking dish and bake at 225 for 12 hours.  See?  That’s it.  I ended up putting it into the oven after dinner, and then took it out in the morning before I for work.  Within only two hours of cooking, it smelled amazing, and my mouth is watering again now, just thinking about the leftovers (hello lunch!). The meat is fall apart good and is juicy and tender, and everything it should be after cooking for 12 hours.  And for a 30-second recipe, what better reward? When the diner owner made it, he didn’t elaborate on how they served it, so I had to put my thinking cap on.  Truth be told, you can just slice it and serve it with some traditional BBQ sides and just call it a day.  But instead, I dug out one of my BBQ cookbooks, Legends of a Texas BBQ, and looked up a brisket BBQ sauce.  While I was getting dinner ready, I made the barbecue sauce, and then I put the sliced brisket in the sauce to warm it up.  The cookbook also had a suggestion for a brisket sandwich, and I followed that idea, serving the now-sauced meat on a toasted roll with sliced raw onion and pickles. To produce something that is close to OMG good for as little effort as this took is a wonderful reward indeed.  I sent a sandwich over to one of our neighbors, and she came back asking for the meat and BBQ sauce recipe.  One of the easiest recipes I have on this site so far, yet one of the most delicious… enjoy! Cook All Night BBQ Beef Brisket Recipe courtesy of Diners, Drive-Ins and Dives brisket garlic powder salt and pepper Preheat oven to 225.  Sprinkle garlic powder, salt and pepper all over the brisket and put in baking dish.  Bake for 12 hours.  When serving, you can slice meat and serve with your favorite BBQ sides, or put the meat in the below BBQ sauce (or your favorite Pig of the Month BBQ sauce!) and serve as a sandwich (toasted roll, raw sliced onion, pickles). Ancho Barbecue Sauce Recipe courtesy of Legends of a Texas Barbecue Cookbook 3 dried ancho chiles, stemmed and seeded (I skipped) 1 tablespoon olive oil 2 cups diced onion 7 cloves garlic, minced 1 cup ketchup 1/2 cup Worcestershire sauce 1/3 cup packed brown sugar 1/4 cup cider vinegar 1/4 cup lemon juice 1-1/2 tablespoons mustard 2 teaspoons salt, or to taste Soak the anchos in hot water for 30 minutes or until soft.  In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Saute for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and saute for 4 minutes. Add all of the remaining ingredients and simmer gently for 30 to 40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and puree. (I skipped that step)  Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving. Makes about 4 cups (I halved recipe)   Cook All Night Brisket   Cook All Night Brisket Sandwich ——– Kat Cowley Posted in BBQ | Tagged , , | Leave a comment

Grilled BBQ Pizza

Posted on by admin

Grilled BBQ Pizza

There is a distinct correlation between how pizza is cooked and how it tastes. I think the best pizzas are cooked in a wood or coal fired oven. A good wood fired oven gives the crust that much sought after browning and charring. It also makes the crust slightly crispy on the outside, yet still tender and chewy; in other words, pure pizza heaven. Ever try to get that pizzeria pizza at home? I’ve tried every kind of way imaginable, pizza stones, screens, pans, different positions in the oven and different temperatures with no success. Seems the only way to get that delicious wood fired pizza taste is by putting the pizza over a fire. Enter the grill; the easiest way to get some fire under you food is to use your backyard grill. When you cook a pizza on the grill, the dough is different. The dough is a flat bread style dough, one that cooks up easily and quickly. Once the dough hits the hot grill you’ll see it puff up, that’s the yeast doing its thing and that’s also one the reasons why this crust is so good. When you grill a pizza, another thing that is done very differently is when the toppings are added. For a grilled pizza you are going to grill it on one side, flip it over and then add the toppings. Toppings should be simple and sparse, too many and they’ll be too heavy for the crust. I like to pre-cook some of the toppings because they only spend about 3 minutes on the grill, basically enough time for cheese to melt and the toppings to warm up. I pre-cook things like garlic, onions, peppers and mushrooms since they benefit from a slightly cooked flavor. Grilled pizzas are perfect for families and guests; because they are smaller and cook quickly people can create their own. It just doesn’t get any better than creating your own pizza! The recipe today is for BBQ pizza made with Smoked Turkey thigh meat (you can the recipe for Smoked Turkey Thighs here). If you don’t have any smoked meat around, a rotisserie chicken is a great substitute.


Grilled BBQ Pizza

Pizza dough for the grill (get the recipe here) 1 Smoked turkey thigh, chopped 4 ounces shredded cheddar cheese ½ cup of  Cattle King BBQ sauce 1 onion sliced 1 tablespoon butter Olive oil for brushing Salt and pepper to taste   Preheat the grill to 500°F. Caramelize the onions by heating up the butter in a large non-stick frying pan over medium low heat. Add the sliced onion; cook until the onions turn a deep golden brown about 15 minutes. Set aside. Divide the pizza dough into 4 and roll out on a floured surface. Lightly brush each side with olive oil and sprinkle with salt and pepper. Place dough on hot grill and grill for 2 to 3 minutes or until dough is slightly charred and golden brown. Flip the dough over, sprinkle smoked turkey, onions and cheese on top, drizzle with BBQ sauce. Put a lid over the pizza and finish cooking another 2 to 3 minutes. Grilled BBQ Pizza   Grilled BBQ Pizza You can read more recipes and ramblings at The Kitchen Witch, or follow on Facebook and Twitter@TKWblog.   Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of The Kitchen Witch. All rights reserved by Rhonda Adkins.   Posted in BBQ, Recipes | Tagged , , | Leave a comment

BAR-beque: A Fun BBQ Themed Party

Posted on by admin   We’ve all encountered the situation of sticking to what we know, especially when it comes to being a dinner guest. But what fun is that? There are tons of sauces, spices and mixtures we may potentially love, but just hate the idea of wasting an entire plate on the experiment.   The next time you’re the ringleader of the menu parade, offer your guests the chance to play with their food- just like old times, minus being sent to your room.

Host your very own “BAR-beque”

bbq sauce samples   At each plate setting line four shot glasses filled with bbq pork or chicken  and four shot glasses each filled with a variety of different sauces. Then have bowls of a variety of mix ins and spices available for the whole table to pick from.  A sort of make your own BBQ sundae bar. Have a “BAR-beque Menu” for guests to test out certain bbq “cocktails” and mixtures, along with original names for each flavor. For instance – mix the Key West in a Bottle Sauce with chicken and add chopped pineapple and toasted walnuts to make a very original chicken salad. Or try the Get Lei’d Hawaiian BBQ Sauce with pork, sweet buns, sliced red onion, and a little soy sauce for a yummy slider. Happy Hour can be dessert time and formulate a fun game during dinner where the loser is dubbed the DD- Designated Dishwasher and the winner gets a special VIP privileges such as someone brings their car out front for them at the end of the night and they get to use the master bathroom. As guests leave your home, have a “breathalyzer” station where they can grab mints for the road. Just because you’re hosting a BBQ (which has been done thousands of times), doesn’t mean yours has to be one of those thousands- make your event an event and stand out.   Guests will be so into the theme, you might even get tipped.   ————————————————– Kat Cowley http://lifeatthekidstable.blogspot.com/     Posted in Party Ideas | Tagged , , , , , , | Leave a comment ← Older posts