Posts Tagged ‘pulled pork’

How to make Memphis style Pulled Pork – YUMMY!

Savory Corn Bread & Pulled Pork Bread Pudding

Well isn’t a recipe named Savory Corn Bread & Pulled Pork Bread Pudding sound lovely. It could also be called what to do with the odd bits in the fridge that need to be used up and not thrown out in an effort to reduce our household waste. Sadly that doesn’t sound nearly as attractive.

My grandmother was infamous for never throwing out a piece of bread a stale bit of cake or anything food related that could be salvageable. My love of all bread puddings comes from her ability to turn those scraps with a few other add ins into something delicious. I still remember one of her bread puddings with particular fondness that was made up of a horrible dry spice cake and some leftover chocolate donuts. To this day it was the best bread pudding I have ever had and I have yet to be able to figure out how to recreate it.

In my fridge we always have the odd bits like a piece of veg or meat. This week however I needed to come up with something for these ingredients:

2 loaves of cornbread from Big Bone BBQ Barrie (I really like their cornbread its got a great texture and flavor)
1 onion
1/2 a large red pepper that had seen better days
and a baggie of some not so moist pulled pork

This blog entry is not so much a recipe but a solution and a method for getting rid of some odd bits easily.

I decided it would be either a quiche or a savory bread pudding. This was narrowed down rather quickly when I checked the time I had to make it and my not so great track record with making a decent pastry.

I finely chopped up the onion and red pepper- sauteed in a bit of canola oil and added dried parsley salt & pepper. I also added a couple cloves of garlic finely minced.

Next up I chopped the cornbread into cubes and tossed all of this into a large bowl with the pulled pork and the sauteed vegetables.

Next up was the custard base. I used 6 eggs and 11/2 cups of milk whisked together. (If you had some leftover shredded cheese it would be an excellent add in as well) Pour all of this over the cornbread mixture and allow it to soak in.

Preheat your oven to 350F and prepare an oven proof dish. I sprayed mine with crisco canola spray.

Assemble the mixture in the dish

Bake for 1 hour or until the custard is set and you have achieved your preferred level of crispiness on top. I like crispy tops on bread puddings. I like the crunchy bits.


MMMMM Crispy Bits.

It was a delicious way to use up the leftovers. We served it with a simple salad and dinner was good to go. Happy that it didn’t get thrown out or wasted.

Hank Daddy’s BBQ

Last weekend I attended the Good Food festival in Mississauga. I got the chance to visit a friend of mine- Frank Caputo. He is owner and pitmaster of Hank Daddy’s BBQ.  I finally got to see his operation his catering trailer and to try all of his BBQ.

Frank uses an Extreme BBQ Trailer loaded with a Southern Pride Smoker.  It is a really awesome trailer. I admit I have some serious trailer envy.

It smelled great from the outside as we walked up. It smelled even better when he opened the doors to temp his chicken wings. They were enormous. HUGE massive meaty wings plus butts were cooking. Delicious aromas of BBQ wafted everywhere. Even though we had just finished an excellent brunch (fried chicken waffles, sausage gravy biscuits and more!) at the Stockyards I was already salivating.

Inside the show they were all ready to feed the public. Hank Daddy’s was serving up lots of their famous pulled pork parfaits!! A delicious BBQ meal in a cup. Chock full of pulled pork mashed potatoes and sauce!  Thats a whole lot of happiness.

Everywhere we went in the show people were eating BBQ. They were making a whole lot of people happy with their excellent food.

We tried their brisket, pulled pork and all their sauces. Top notch quality and great BBQ flavor!! Loved the sauces and their meat. They are very diverse and cover all regions of tastes. Original BBQ, Carolina Mustard BBQ, Hickory BBQ, Vinegar BBQ and they also have their original rub as well. I am uber impressed by how well balanced they all are. I am really looking forward to playing with his rub on some upcoming projects. All their items are available online.

One of the fun things about Hank Daddy’d is that they also have a fire wing challenge

Inspired by Adam Richman of Man vs Food ,  Hank Daddy has developed his own FireWing Challenge using his own Original Barbecue Sauce and some of the hottest peppers  on earth. cChallengers must finish 15 FireWings in 15 minutes or less. If  FireWings are eaten in less than 15 minutes, they must wait out the full 15 minutes with nothing to drink or wipe. Additional rules apply, and challengers must sign a waiver.

Successful challengers win a lifetime of bragging rights, a t-shirt a Survivor Certificate and are pictured here, on our Wall of Fame.

 

We had a great time with Frank and his family and I completely understand why they are so popular wherever they go. Good Food Great people and excellent BBQ

They are available for catering, festivals and events. Contact:

Hank Daddy’s Barbecue
PO Box 781
Maple, Ont.
L6A 1S7

B) 905-417-4545   c) 416-822-8227
f) 905-417-4646

 

Hank Daddy’s BBQ on Facebook
Hank Daddy’s BBQ on Twitter

All about Turkey Brisket Ribs and pulled pork classes…

This past weekend we had two fun filled classes back to back. First up was our turkey class. We made an assortment of turkeys from savory Traditional to some jerked turkey. Turkey has to be one of the best meats as a canvas for your own personal flavor preferences. I really do believe people should eat more turkey. Its economical easy to grill or BBQ and extremely versatile.

The Brisket class covered really different briskets and textures as well as seasonings for home and at competition. The same for our pulled pork class and out rib class.  Lots of fun!

Much thanks to our students from the last 4 classes we have held. They were great people that were so much fun to be with.

All of the pictures are from a really lovely lady and friend of mine Sherri Canjar. She is a very accomplished writer, hunter and forager. Her website is The Foraging Gourmet

Here are some pics from the classes in the last couple of weeks:

Much thanks to Traeger Canada for their support!!

BBQ Classes

Upcoming classes!

BBQ Pulled Pork Class

Saturday, December 4 · 11:00am – 3:00pm
Location Traeger Canada East Barrie, Ontario
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim pork butt
  • How to inject flavor into pork
  • How to pull pork
  • Bbq delicious pulled pork!!

This class is suitable for everyone.

We will be using Traeger Wood Pellet Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
contact divaq@rogers.com
705-735-0226

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BBQ Rib Class

Sunday, December 5 · 11:00am – 3:00pm
Location Traeger Canada East Barrie, Ontario
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim ribs
  • How to season ribs
  • How to slice ribs
  • Bbq delicious ribs!!

This class is suitable for everyone.

We will be using Traeger Wood Pellet Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
contact divaq@rogers.com
705-735-0226

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BBQ Turkey Class

Saturday, December 11 · 11:00am – 3:00pm
Location Traeger BBQ Canada East
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to spatchcock a Turkey
  • How to inject flavor into Turkey
  • How to brine turkey
  • Bbq delicious moist turkey!!!

This class is suitable for everyone.
We will be using Traeger Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
please contact divaq@rogers.com
705-735-0226
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BBQ Beef Brisket Class

Sunday December 12 · 11:00am – 3:00pm
Location Traeger BBQ Canada East
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim brisket
  • How to inject flavor into brisket
  • How to slice brisket
  • Bbq delicious brisket!!

This class is suitable for everyone.
We will be using Traeger Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
please contact divaq@rogers.com
or call 705-735-0226

Competition BBQ Tips

Figuring out what you need ahead of time and what tips and tricks you can use are a great time saver. Setting up your site is an important part of the whole process.  Each of these sites has helped me a lot.

Here are some great tips and checklists to make your life easier:

Virginia Pirates Website

*Getting Started

*Tips

*Timelines

*Checklists

Smoking Guns Website

*Competition Checklists

BBQ-Brethren Website

Excellent resource for tips on all things competition and backyard BBQ.

The Pickled Pig Forum

*Excellent resource for competition and backyard BBQ.

Swamp Boys Championship BBQ Team Cooking Class June 25-26

Sometimes you just wish you could be in two places at once………….

If I wasn’t already booked for a competition I would be going to this next weekend. Rob “Rub” Bagby is a top notch competitor and an all around really great guy with a proven track record for getting terrific results!!

I have heard many extol the virtues of this class after taking it. I sure wish I could have made it down for his excellent BBQ Cooking Class.

You can also find Swamp Boys on Facebook and also you can catch up with them on their BLOG and Website

the Stockyards BBQ Excellence and so much more.

I am just going to put it out there. One of the best places I have ever eaten BBQ ever is at the Stockyards. Yes. It is. Period. But wait. Theres more. How about the sexiest damn burger, the best onion rings, the most flavorful porchetta, the best tasting limeade and some of the nicest sandwiches a girl could ask for. It was freaking awesome. That sums up the whole meal:  freaking awesome.

I have been wanting to go to this place for a year. Since they opened last April. I never got the chance till tonight. I was worried it would not live up to its reputation. I was hopeful that the hype was true. It did not disappoint. I think for anyone coming into Toronto missing The Stockyards would be a sin. Truly.

I got to enjoy this meal with Ben Kaplan a writer for the National Post. He had written a story about the Stockyards previously and knew the owner Tom Davis. Tom is a tall lanky guy who has an intensity about him and a true warmth and passion for all things BBQ. He was on a mission to feed us both enough food to kill us. He seemed to take a real delight in it.

As we sat through the meal and talked back and forth I was thinking about the episode with Anthony Bourdain where he visits Au Pied de Cochon in Montreal QC. Martin Picard serves Anthony dish after decadent dish of fois gras items. All more decadent than the one previous. It just about kills him with the deliciousness and indulgence of it all.

Now imagine that instead of fois gras you were served outstanding  BBQ. Then burgers, and in house made pastrami and andouille and bacon and well you get the picture. That was my culinary adventure for tonight. Oh my goodness.

I started out the night with a photo-shoot in the rain on the back of my truck with my super cute Traeger pig BBQ. Then I moved on to the culinary indulgences. Limeade. Ahh limeade. I love you limeade. It is a perfect pairing with BBQ in my opinion. Their limeade puts all others to shame. Crisp clean and not too sweet. Lovely. Just lovely.

Now the first taste of the night came with the onion rings. Too many places forget the onion and all you get is batter. These were the best I have ever had period. A good onion ring is soooo hard to find. These were delightfully crisp. The batter had a pepper kick that made you want them more and more. The integrity of the onion never got lost with the batter. It stood on its own still retaining its crisp. Deep fried perfection.

I’d like to thank the fly fry girl Allison. She is a very hospitable friendly lady who worked the fry station all night like a champ. She rocked.

Our seats were right at the full view of the kitchen. Prime real estate at the Stockyards considering there are only 14 seats . The lineups never cease for takeout and on a Tuesday night its all about ribs and chicken.  Their full menu is plentiful. Additionally all of their takeout containers are biodegradable. Even the straws are biodegradable. Kudos to them for being environmentally responsible with their packaging choices.

Before the onslaught of food started we took a tour of the back room and the smoker. Tom runs it on hickory and apple wood he sources from the Niagara region and sugar maple hardwood lump charcoal. Its no secret I am a HUGE fan of sugar maple hardwood lump charcoal. It really does add to the flavor of the food. The smoker itself is a J&R Clone. Its a fairly large smoker that can accommodate a lot of meat. Tom had it custom made to his specifications. After years of playing with smoke  fire wood and charcoal on a cheap $100.00 Canadian Tire Smoker he knew what he wanted. He got it and it runs beautifully. It was great to see it in action as he was still smoking chicken when we got there.

Getting back to our seats from the tour of the kitchen the first 6 dishes arrived. The smell was truly intoxicating to me.

Pastrami, ribs, pulled pork, andouille, brisket and coleslaw.

The pastrami they do in house. It was wonderfully tender and nicely spiced. I think it will soon rival Caplansky’s.

The pulled pork had lots and lots of really great texture and definition. They do not serve it with sauce on –it is served on the side. Their sauce is not the syrupy sickly sweet consistency of so many other BBQ joints. It has twang and depth with apple cider vinegar and just a touch of sweetness. KUDOS to them. There are glorious shreds of bark through out. It was incredible. As we were doing a tasting it was served on its own. Truly a good pulled pork in my opinion should be able to stand on its own without sauce without a bun and without coleslaw. This pulled pork stands on its own and sings. Its that good.

Brisket. Oh my brisket. I love the point on brisket, all that delectable fat. My sandwich was full of delicious point.  This brisket was sliced thin and served on a French Baguette with caramelized onions garlic mayo and just a touch of their BBQ sauce. It was divine. Tender morsels of brisket that pulled apart with just a little tug. It was an incredible sandwich and the addition of the mayo and onions was just taking it to a whole other level.

Their slaw is different, in a good way. Its not some afterthought. It really has a great crunch factor and peppery bites with touches of celery seeds. Its a great accompaniment for any of the dishes.

The andouille was a really nice surprise. Its available on their brunch menu. The coarse grained meat had a wonderful smoky flavor and an abundance of defined texture. I can’t wait to go back and try their brunch menu. I would not want to miss it. I may need a while to recoup from tonight though.

Tom smokes his spare ribs for 7 hours. You would think that after 7 hours that they would fall off the bone be mushy or be overdone. You would be wrong. These ribs were one of the best I have ever had and certainly one of the best in Canada. Seriously meaty they would rival any rib I have had any where in North America. They held their shape after biting through. The bone turned a nice whitish color and the meat was tender but not mushy. The rub is simple and effective  - it does not mask the actual flavor of the pork but compliments it thoroughly. Too often the rubs and sauces that are used by restaurants mask too much of the pork. This rub is like the best supporting actor ever. It just helped it along but didn’t overshadow them. I loved how much of the rib was caramelized.  Goodness. Pure Pork Goodness.

If those dishes were not enough for a couple of foodies the next ones just about killed us with their decadence. It was like a foodie swan song and we almost bit the dust.

Fried Chicken, BAT, Porchetta Sandwich and the sexiest burger ever.

I am going to say this for the record I am jaded about fried chicken. After over indulging earlier this year on a couple of trips to Memphis and eating at Gus’s fried chicken I never thought I would ever find anything close again. I was wrong. Now I am going to say this chicken is almost as good as Gus’s. Almost. Pretty darn close in fact. The batter is awesome. The chicken is moist and succulent. However I think it needs more spice. Thats just a personal thing. It’s an easy fix with a couple dashes of hot sauce. Thats all it takes to bring this chicken to just about the same level as Gus’s. Once again its deep fried finger licking, lip smacking deep fried greatness. The chicken is not greasy at all. It is crunchy and savory and truly yummy.

BAT. What a name LOL. Its the Stockyards house cured bacon, Arugula, fried green Tomato, and lemon aioli on a ciabatta roll. Out of everything I had this was my least favorite. There is nothing bad about this sandwich. I just wanted to eat the bacon and nothing else. The bacon is so lovely with smoky overtones and full bodied flavor that it seems almost sacrilege to cover it up with anything.

I have now had the burger of my dreams. This burger was the sassiest, tastiest and sexiest burger I have ever had. It is a griddle smashed burger. This burger is unabashedly fierce. Smoked green chilies give it sass,pimento cheese gives it depth, the ground beef, brilliantly cooked and a buttered grilled bun like a perfect pillow. – I am in love with this burger. It was like sex on a bun. It was that amazing. I cannot wait to have another one. In fact I may go again Thursday when I am in Toronto again.

Last but most certainly not least is something I would recommend above everything else. It is their Porchetta sandwich.
I love porchetta when it is done right. Here is done exceptionally well. There is so much to love about this sandwich I do not know where to begin. It could be the fact that within the first bite you know there is a whole lotta love in the making of this wondrous sandwich. It is a fennel and garlic scented pork loin, belly,and cracklings served on a baguette, with garlic aioli.


This is truly a dream of a sandwich. While you are smelling the beautiful fennel and garlic you are experiencing the most satisfying crunch of the cracklings and while you are enjoying the cracklings your mouth is flooded with pure pork pleasure and if that wasn’t enough the silkiness of the garlic aioli comes across your tongue like the caress of a lover. While their chili burger is unabashedly sexy this is more like the most incredibly orchestrated symphony of flavors, tastes, and textures. I could not dream a better sandwich that this.

It was a culinary adventure like no other.

Many thanks to my dining partner tonight Ben Kaplan.  His is an exceptionally smart guy who was funny as hell. Truly talented – I know everyone will be hearing about him and his writing accomplishments.

Many thanks to the staff of the Stockyards and to Tom Davis himself. Thank you for sharing your passions about BBQ.

I have no doubt I will be back. Soon. Very soon. Like maybe in 48 hours.

the Stockyards
Smokehouse & larder
416 658 9666
info@thestockyards.ca

HOURS
Monday closed

Tuesday 11:30 to 9:00pm
Wednesday 11:30 to 9:00pm
Thursday 11:30 to 9:00pm
Friday 11:30 to 9:00pm

Saturday 11:30 to 8:00pm
Sunday 11:30 to 8:00pm

NO RESERVATIONS

Big Chris BBQ Smokehouse Now Open Barrie, ON

Finally. A new BBQ restaurant has opened in Barrie. I was looking forward to the opening of Big Chris’s Smokehouse since the last BBQ restaurant in Barrie –  Mike Love’s BBQ closed in 2008.

Big Chris’s has been open for less than 48 hours but I could not resist popping in to try some of their BBQ.

I asked what type of equipment they use and was told it is an electric Cookshack smoker with apple and hickory chips.

I ordered their half rack of ribs ($12.95) and their half bun Pulled Pork Sandwich ($5.50) both came with sides of beans coleslaw and fries.  I got both of these orders to go.

Ill start with their ribs. Currently they have only one sauce and they will be introducing more (Mustard, Texas spicy etc) in the future.

The half rack is generously portioned.  Very meaty rack.  The ribs did not fall off the bone and were cooked in my opinion properly. They had really good texture. The sauce was not overly sweet. Nice balance overall.  It was a decent rack of ribs with a very noticeable smoke taste.

Now something I wasn’t expecting was the goodness of the fries. It is really hard to get good fries. This place does them really well. While I personally prefer hushpuppies with my BBQ these fries are beautifully crunchy on the outside and fluffy on the inside. They remind me of old school fish and chip fries. Get some.

Next up would be my least favorite part of the meal – the beans. Seriously I expected much much better. They are not memorable. The texture is really mushy and bland. Theres just nothing there that would make you want their beans again. They could improve these greatly.   A little onion a little spice and a better bean would go a long way on improving them. Truly they tasted like a can of Heinz beans dumped into a container.   Take a pass on these.

The coleslaw was really good. You may want to get seconds.  Super crunchy tart and sweet at the same time and a perfect match for my favorite part of the meal the pulled pork sammie.

Now this in my opinion would be worth the drive from Toronto to come to Barrie to eat lunch or dinner.  This sandwich alone would be worth it. More often than not in restaurants these days pulled pork is over cooked mushy as heck and blander than anything. This sandwich is none of those things.

This is a really awesome Pulled Pork Sammie.

This is goodness on a bun. Please note this sammie must have weighed well over a pound and this was their half bun. The texture is what got me. The texture was great. The flavors came through a little smoke and a little sweet and all pork goodness. The pork pieces still have definition. Wonderful flavorful definition. I would go back for another.  There are still a lot of other items I would like to try on their menu.

There are still lots of quirks to be figured out and I have no doubt they will get there. For me I would definitely recommend this place as a real contender for some of the best BBQ in Ontario.  One of the key things I noticed was what I saw from other people – a whole lot of empty plates and happy looking folks.

They are open 7 days a week 11-11pm

110 Anne St. South

Barrie Ontario

705-721-RIBS (7427)

How cool is this… Gone Hoggin BBQ Team

Gotta love this. I got a shout out on another teams Pitmasters tape. I thank them for that. Very cool!!! Hope they make it on the show. Good people. Great BBQ’ers!!! Paul Huff & Mike Galasso  (** Also best of luck to Fat Angel they are an awesome team as well!!! ***)

If you are in their area give them a shout for all your BBQ catering needs!!

Gone Hoggin BBQ Team !

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