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After spending the weekend at Memphis in May the very best thing to do is….. well of course to eat more BBQ!  Where better to eat than the World Champions – Yazoo’s Delta Q and Natural Born Grillers partnered up and opened a restaurant months ago. MEMPHIS BARBECUE CO. They have more World Championships than any other restaurant anywhere.

Yazoo’s Delta Q also just won MIM 2012 !  It came down to the wire and was incredible to see both of them took 1st place in their respective categories of Whole Hog and ribs.  That says a lot about their skill set. We knew we were about to eat some great BBQ!

My buddy Wayne Brown from Big Wayner’s BBQ Blog and I talked about doing this and I am sure glad we were able to make it happen. Both of us had to fly out yesterday so we didn’t have any time to spare.

Even better was that a few really awesome BBQ folks were there too – Shane Draper and Mike Owings from Drapers BBQ  , Ron Worby, and Tim from Tiger Q concessions.  They had all been at the Tucker Cooker site for MIM. I had a wonderful time hanging out with them and I even got to watch their whole hog judging on Saturday. I got to see Melissa again and we talked about the challenges of opening the restaurant. One of their biggest challenges was keeping up with demand. It has been a massive success right from the moment they opened the doors!

Picture Credit – Wayne Brown Big Wayners BBQ Blog 

We ordered an array of appetizers -

Cheese fritters, sausage and cheese platter, bbq nachos, fried green tomatoes, bacon wrapped shrimp and they also give complimentary made in house pork rinds to every table. Everything was really quite enjoyable.  I would say my favorite had to be the cheese fritters, and the bacon wrapped shrimp. They even cure and smoke their own bacon in house. All of the items in the restaurant are made from scratch daily.

Then everyone ordered more BBQ!  Well everyone except Ron. He decided to go with a fun item…. their Donut burger…and a half rack of ribs (this was not a health food day for sure!)

  he really liked it.

I ordered wet baby back ribs, pulled pork, and sausage. My sides were potato salad and macaroni & cheese. (Still keeping with the not so healthy options)

The pork was fantastic. Great smoky flavor, really great texture. I love the fact that the pork had chunks and pulled. It had a great bark to it. Full of flavor. It was my favorite meat from the day.  The ribs had a nice crust to them, the rub was very mild. The sausage has a very fine texture to it. The potato salad was off the charts awesome though. I can’t remember the last time I enjoyed a potato salad so much with its creamy goodness and hints of dill.

The place was packed. With seating for 300 they have a ton of crew all serving people good BBQ.

We hurried through our meal sadly and grabbed t-shirts before we left racing back to the airport to catch our flights… I know Ill be back for another visit the next time I am in town.

Memphis Barbecue Co. on Facebook

Memphis Barbecue Co. on twitter

Sunday to Thursday 11am to 10pm

Friday to Saturday 11am to 11pm

709 Desoto Cove, Horn Lake, MS 38637, USA


 


I have a serious obsession with making pizza on my BGE. It makes wicked good pizza among other things. However I cannot ever seem to make just one or two. No it just has to be a big variety.

This is a great thing to do if you have leftover bits in the fridge. Not enough to make a meal out of them but enough to make a pizza or 5

Our pizza ingredients were:

  • sauteed mushrooms
  • rapini with evoo and sliced garlic
  • green and black olives
  • thinly sliced red onions
  • roasted red peppers
  • arugula
  • parmesan
  • Drained seasoned stewed tomatoes
  • basil
  • oregano
  • granulated onion
  • steamed acorn squash
  • grilled chorizo
  • cooked and crumbled hot Italian sausage
  • grilled eggplant
  • Lots of mozzarella

There is no recipe for this. Just a few general guidelines. I use store bought pizza dough from Highland Farms. I like their pizza dough a lot. It is very reasonably priced. Now you can go all Martha Stewart on this and make your own from scratch – all the best to you. Personally if you you find a reasonably priced very good quality dough its a heck of a lot easier.

Your BGE needs to be at least 600F before you even think of getting a pizza on.  I find that I have the best pizzas come out at this temperature. Also don’t be using any crappy dollar store pizza stone. Think of it as an investment. Mine came from Ontario Gas BBQ. Its awesome. I have used it many many times over and over again.

Make sure your pizza stone comes up to temperature with your BGE. Do not put a cold pizza stone on a 600F BGE. It was crack and shatter and then you will have a load of stuff to clean up. Not to mention ruined dinner plans.

Use enough flour when stretching your dough that it doesn’t stick to your pizza peel. Its a lot easier to slide off dough covered with toppings if you have used enough flour. They make the crust soggy. Of course if you like a soggy crust that’s your business but I prefer a nice crispy crust.

Other than that go nuts. You can even make vegans happy. OR gluten free people (just make sure you give them a gluten free crust). Or nut allergy people happy. The choices are endless.  These pizzas cook in about 6-8 minutes at the most so you want to make sure your meats are cooked ahead of time if using and you slice your veggies thinly.

After placing your pizza on the stone close the lid. Open it up again at about the 2- 3 minute mark and turn the pizza half way. Close the lid again and leave it closed for 3-4 more minutes until nicely browned and golden. Remove to a cutting board and rest for 5 minutes before cutting.

Repeat with the other pizzas. Seriously it is so easy. Get the kids involved. I have not ever met a kid who didn’t like making pizza. Let them decide what toppings they want. Pizza dough is just like play doh for adults so they love stretching it too.

  

  

One of my favorites from tonight:

Grilled eggplant, sauteed rapini with sliced garlic and evoo, steamed acorn squash, sauteed mushrooms and mozzarella. When it came off the grill I topped it with a bunch of arugula and some really good quality balsamic vinegar, Parmesan and evoo.

I also enjoyed the meat pizzas….

  

The kids had their own ideas of what they wanted on their pizza- Chorizo, tomato sauce, basil and lots of mozzarella

 

Last but not least we made a panzerotti to use up the last bits of all the ingredients. It was stuffed full. By this time my stone was getting pretty black from the flour so I placed the panzerotti on a piece of parchment paper directly on the stone. Worked great and the panzerotti was delicious and crispy full of yummy ingredients.

 

It was a delicious dinner full of pizza goodness. Plus there is lots for lunches tomorrow!!

 

 


 


http://www.highway61.ca/

1620 Bayview Ave

Toronto ON

416-489-RIBS

 

Recently I was in Toronto for a visit. Decided to head to Hwy 61 with some friends to try their BBQ.  I had heard and read some very mixed reviews about it. I wasn’t sure what to expect when I got there.

The decor feels right. What I mean by that is the place feels like a BBQ joint from the South. Tucked into a storefront on Bayview Ave its got great curb appeal with flames and barn boards.  The inside is even better. Lots of blues (of course) , Jazz and other music posters , comfortable seating upstairs and down with a couple of friendly bars you want to saunter up to and have a beer. They have a terrific selection of craft beers.

  

  

I spoke with the General Manager Matt and asked if I could see their pits. He was really accommodating and let me see their kitchen and their pits. They use 2 Cookshack Electric smokers in the kitchen and a HUGE custom made 2 ton Ole Hickory in the back. They use organic apple wood for all their smoking.

As I headed to sit down for lunch I asked if  could try a sample platter with my friends and a few of their sauces. What happened in the next hour or so was a bit of a blur. Ribs. Lots of ribs, from their original signature side ribs (my fav) to their Dakota beef ribs ( they had a little heat to them) and then their Mississippi back ribs . Bourbon glazed pit chicken – super moist and flavorful, tender but not too tender brisket that yielded well to a snap test and had a lightly smoky flavor,  Texas style sausage – that had a great snap, great texture to it and a beautiful scent of smoke plus the best onion rings I have ever had anywhere.  Alongside of all this was their sauces… 61 BBQ, Dakota, Memphis, and a really unique creole sauce I could have drunk a cup full – it was so good.  I didn’t even capture a before picture the BBQ enticed us all so much. I think that says a lot. The aroma was captivating.  The food was gorgeous to look at. Nothing was over sauced or shellacked so much that the meat didn’t come through. Here’s the bones:

Seriously as soon as they bottle this stuff I will buy a case or 3  Hwy 61 Creole Sauce.

The meats mentioned above were all incredibly well done. We liked it all. –  The pulled pork was however not my favorite. I found it to be on the mushy end and not all that appealing. It was also lacking flavor. I like bark. I like bark on pork especially since it captures so much flavor. This certainly would not keep me from going back again.

I talked to Matt about the restaurant a bit. I asked him where they learned to BBQ – he told me that the crew had done their own thing but also had gone to learn from a couple of folks who know BBQ inside and out because it literally is in their blood…. Mike Mills yes.. that Mike Mills of 17th Street BBQ fame and his lovely daughter Amy Mills.  They all had gone to the OnCue and business of BBQ course.

Matt also talked a bit about the challenges they had with bringing such a large smoker into the downtown Toronto area. The amount of challenges they had to overcome was huge. From the smokestack length to the building they had to create behind the restaurant to accommodate a hand wash station and prep table were just a couple of obstacles.  They have overcame them all and made all of the health inspectors, fire departments and councils happy.

This was a really good BBQ experience. We all thoroughly enjoyed our meal. The warm hospitality, the great ambiance and the kick ass Q all led to some very happy people with full bellies who are already thinking of making a repeat visit. There are a whole lot of other things on their menu I still want to try.  Kudos to the crew at HWY 61 BBQ. They make some of the best BBQ I have ever tried in Ontario. I’ll be back for sure.

 

 

 


 


Ted Reader has confirmed that he is Tabasco Canada’s newest Spokesperson on his facebook account:

I am happy to announce that I am officially one of Tabasco Canada’s newest spokesperson. I have always been a fan of Tabasco and all of their products and it is pretty exciting to now be part of the family. Check out Tabasco Canada and enjoy the tastyness. Cheers

 

I think this is fantastic news!! Ted comes up with wicked good grilling recipes and I really believe that unlike a lot of those celebrity spokesperson endorsements this one actually makes a lot of sense.

Ted+Tabasco= all things good, tasty & fun.

 

Tabasco made a super smart move having Ted rep them ! Great news!! I can’t wait to see the fun grilling and BBQ related recipes he is sure to create!

For more news about Ted make sure to check out

Tabasco Canada on Facebook


 


I picked up one of these handy dandy ABT tools . They work perfectly for making lots of those tasty stuffed bacon wrapped jalapenos! It is also a multi task gadget as it is perfect for coring tomatoes and fruits!

A couple of super yummy recipes to use this new fav gadget:

Cheesy ABTs

ABT’s for a party 

 

 

 

Progressive Corer 

7-1/2″ long,
Stainless steel and nylon,
Dishwasher safe
Made in China
- Small end for tomato and strawberry stems,
– Long end to remove seeds from peppers and more

$ 4.99 MSRP (US price)


 


BBQ’ed or grilled meat on sticks makes people happy. I am sure there is a study out there somewhere. Have you ever been to a dinner party and a tray of skewered meats goes by??? People lose their minds.  Anything you grill on a stick makes people happy. I think its a caveman thing. Truly. It doesn’t really matter what sticks you use. It could be traditional wooden or metal skewers or maybe something a little more exotic like lemongrass or branches of rosemary.

Pork Kebabs on charcoal

This weekend my kids were involved with these. They were a huge hands on help forming the meat around the skewers.  We love Chevaps.  We buy them regularly from DS Meats in Ajax Ontario. This is our homemade version.

We used a combination of ground beef and pork. Plus assorted herbs and seasonings.  There is no recipe.

Its all up to your own personal tastes. I walked to the herb garden and grabbed chives and thyme which seem to be thriving in our garden this year. A couple of minced jalapenos and garlic were added as well. Pulsed everything in a food processor  with kosher salt and black pepper and added to the meat mixture. Then I took about 2 handfuls of the meat mixture and pulsed it in the mini chopper. Its a nice way to get a different texture from the meat. Its also holds the meat together well acting as a binder.

We also added Vegeta. Vegeta is a staple spice in our household pantry.  Using an ice cram scoop ensures that each portion of meat will cook in approximately the same time.

I used metal skewers with the intention of putting them on the Big Green Egg. One problem I had no charcoal left. Ugh. Are you kidding me?? I was shocked but sadly it was true no charcoal – must pick up more Basques this week!!

Off to the traeger! 

About halfway done…

Slathered with Joey Mac’s Amberque.  love this stuff. Great on well… everything.

 

Dinnertime.


 


Beer & BBQ just go hand in hand naturally. I like beer. this is one of my favs. I have made this apple BBQ sauce many times. Nickel Brook is a great brewing company… Dedicated to their craft brewing and their community.

Apple Pilsner:

This one of a kind beer is brewed as a pilsner style, and then combined with natural apple juice and essences. refreshingly smooth with a clean crisp finish, which compliments or combines for cooking with any poultry, pork or seafood dish. brewed at 4% alc./vol this is the perfect beer alternative for those looking to try something new.

Diva Q Apple Beer BBQ Sauce
  • 1 bottle of Nickelbrook Apple Pilsner (reduced to half)
  • 4 tablespoons unsalted butter
  • 1 clove garlic minced
  • 1/4 cup onion finely diced
  • 1 cup peeled apple grated (Red or Gold Delicious)
  • 1/2 cup brown sugar
  • 1/2 cup apple cider
  • 1 cup ketchup (I use heinz)
  • 1/4 cup apple cider vinegar
  • 3 tbsp Tobasco Chipotle pepper sauce (adjust to your liking)
  • 1/2 tsp cinnamon
  • 1/2 tsp granulated garlic
  • 1/4 tsp ground black pepper (restaurant grind or freshly ground)
  • 1/4 tsp allspice
Sautee onions apple garlic until soft. Add all other ingredients including reduced beer and bring to a boil. Reduce to a moderate simmer for 15 minutes or until the sauce has thickened and reduced. Using an immersion blender – blend until very smooth. Serve with pork and chicken.
Sweet and tangy with a kick of heat.


 


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


 


Our last food stop in South Carolina was in the town of Anderson. The Pompous Pig.  By this point all of us were getting rather full. We almost missed the place. They have no street visibility and their door is on the side of a small plaza. We smelled the food before we ate. Always a good sign.

This place is really clean open and airy. Its almost too clean. For me a BBQ joint needs to have a certain vibe to it. I will admit it makes no real sense but I like a little grease on the window panes, a little smokiness on the walls and I don’t really prefer walking into a joint that I could eat off the floors. I guess you could call it the grunge factor. Not dirty just a little bbq grunge.

From their website:

The History of     The Pompous Pig IT ALL STARTED with a Big Green Egg smoker and our passion for entertaining friends and family.  One egg became two, and after repeated requests from friends to provide barbeque for their special events our Atlanta-based catering business was born.  A trailered competition pit smoker was added as the business grew, which was soon followed by another trailered 500-pound capacity commercial smoker. When are you going to open a restaurant ? ”     became the battle cry of our  customers.   After snowballing growth from customer referrals, we decided the time was right to open our first restaurant and that Kim’s hometown of Anderson was the right place to do it.         Thank you, Anderson, for giving us this opportunity to fulfill our dream.  We will strive to serve you with the best barbeque, homemade sides and desserts, and provide friendly service in a fun atmosphere.   We appreciate your support and look forward to serving you in the days and years to come.      Enjoy!

Kim & Chet Newsrom

After reviewing their menu we once again asked if we could sample a bit of everything from their meats and some of their sides. The Pompous pig has only been open 2 years.

We thoroughly enjoyed everything they had to offer. Even after we didn’t think we could eat anything more we were still nibbling away. Succulent ribs with an excellent bark on them, delicious pork and some seriously awesome cornbread with honey butter slathered on.

The collard greens were one of my favorites. They still had definition- they were really well cooked. I love collard greens and these were great. The chicken was moist and delicious the broccoli apple salad full of great texture and crunch everything was really yummy. They have lots of sides at this place all complimentary to their wonderful BBQ offerings.  They use Southern Prides for all their meats.

I fell in love with their apple cider vinegar sauce. I bought the largest container they had. All of their sauces had great flavor.

Their staff was super friendly and happy to have us.  I really admired some of the pictures they have on their walls:

We were a bunch of happy happy meat coma people by this point. If you are in the area you stop by The Pompous Pig. Its delicious. I know for sure that we enjoyed our time in South Carolina and had a great time enjoying all of the places we ate at.

The Pompous Pig on Twitter

The Pompous Pig on Facebook

RESTAURANT HOURS
Tuesday – Thursday   11:00 am – 8:00 pm
Friday & Saturday   11:00 am – 9:00 pm
Sunday    11:00 am – 3:00 pm
Mondays we are CLOSED We will be OPEN MONDAY SEPT. 6th for Labor Day

 


 


On our BBQ tour of local places in Greenville SC we were told we should not miss Bucky’s BBQ. Not only for the food but to hear the story behind it and the owner Wayne Preston. I took a short video about his story and in the background you can hear the chopping of pork….Wayne talks a lot about his family and we had a great time there. We enjoyed our meal a whole lot here.

 

 


Wayne’s son Zack and his son in law chopping pork.

 

Some serious dedication. Wayne’s tattoo.

Their kitchens were beyond spotless.

Outside they have their pits. All of them use hickory wood. The chicken was just coming off as we got there.

Their tables tell their story.

We really enjoyed our meal there. Lots of flavor and the sauces were excellent. One of the funniest moments was when I walked in with Jason, Melissa, Chris and Phyllis the first thing Wayne said to me was what are you going to say about our BBQ.  LOL Wayne follows me on twitter and facebook and had been following us through the day on our adventure. Well Wayne if you are reading this let me tell you – your BBQ was really fine. My favorite was the chicken. SO moist and delicious. Thanks for the hospitality. You are your entire family were excellent hosts.

Bucky’s BBQ has multiples of locations we went to the one on Roper Mountain Road.

Phone
(864) 329-0054

Address
1700 Roper Mountain Road, Greenville, SC?

Hours
Monday – Tuesday 10 a.m. – 2:30 p.m.

Wednesday – Saturday 10:00 a.m. – 8:00 p.m.

Sunday – Closed

Bucky’s Facebook Account