Posts Tagged ‘yummy’
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.
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.
- 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
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.
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:
Cabin fever is setting in right now and I am playing with a lot of different ingredients and sauces at home. Was really craving a sauce to pair nicely with venison. Unfortunately I had no venison in the freezer but I did have a prime rib.
- 2 cups fresh or frozen blueberries
- 1 cup balsamic vinegar reduced to 1/2 cup
- 10 juniper berries crushed
- 5 black cardamom pods crushed
- 3 tablespoons Acacia honey
- 3 tablespoons Heinz Ketchup
- 1 tablespoon sriracha sauce
- 1/4 tsp citric acid *optional
Reduce balsamic vinegar first. Use an inexpensive brand. (this is not the time to use the good balsamic-save that for a salad dressing) Add all remaining ingredients to the saucepan and bring to a simmer for 1/2 hour. Using a potato masher and/or spatula crush the blueberries. Simmer for 15 mins. Remove from heat and set aside for 1/2 an hour to infuse the sauce with the juniper berries and cardamom. Strain out sauce. Serve with game meats and beef. Please note this sauce will only keep for a couple of days.
*crush these and the juniper berries first before adding – to release their flavor
*only add the citric acid if the berries you have are very sweet. Optional
we go through a LOT of this at our house.
such a lovely honey – notes of vanilla and citrus
I used heinz ketchup in this recipe – not all ketchups are created equal.
Crush Crush Crush – I always think of this when I am crushing things…..
Seriously yummy stuff.
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.
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.
Outside they have their pits. All of them use hickory wood. The chicken was just coming off as we got there.
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.
1700 Roper Mountain Road, Greenville, SC
Monday – Tuesday 10 a.m. – 2:30 p.m.
Wednesday – Saturday 10:00 a.m. – 8:00 p.m.
Sunday – Closed
I love peppadews….. absolutely gorgeous cherry tomato sized peppers with a hint of heat.. Super Yummy!!
For this recipe I used a jar of their hot peppadews. Currently we can buy hot mild and golden at our local grocery stores. Taking a note from my love of ABT’s I decided to stuff and smoke them. Due to the incredible flavor of the peppadews I did not want anything other than a simple cheese and a very complimentary rub. These were absolutely delicious. Highly addictive and a new favorite for many of us. I didn’t even get a finished picture they were gone soo fast. Smoked with pecan on my BGE they were a really easy appetizer to assemble and make.
Its important if you are stuffing these to let them thoroughly drain. I emptied out the jar rinsed them and placed them on paper towels cut side down:
Bacon Wrapped Smoked & Stuffed Peppadews Recipe
- 1 jar Hot Peppadews ( approx 36)
- 190 gr cream cheese
- 2 tbsp John Henry’s Wild Cherry Chipotle Rub
- 18 slices bacon
Rinse peppadews and drain cut side down on paper towels. Fill the cavities of the peppadews with cream cheese. Wrap with 1/2 slice of bacon attaching it with a long toothpick or skewer placing the cut side up. Sprinkle generously with John Henry’s Wild Cherry Chipotle Rub. Place in fridge for 1 hour to firm up the cheese.
Smoke the peppadews in a disposable aluminum half pan at 250F for 1-2 hours. Using your favorite wood chips. Serve warm.
I have been meaning to get to Beast for a while now. Just never enough to time….. I had heard from a few friends in TO that the food was really good . This past weekend I finally got to try some items. Once again Angie Quaale from Well Seasoned accompanied me.
We stopped in for a glass of wine and a few appetizers before we headed out for a late dinner at Parts & Labour
The building is really charming and with lovely plastered walls, planked flooring and cozy seating.More like you are going to someones home for dinner than a restaurant. Its just a really nice place to eat and the chandeliers are gorgeous but not so pretentious you would feel uncomfortable coming in more casual clothing.
We decided on our wine and then moved on to selecting some appetizers to share -
Cassoulet duck confit, chorizo sausage, poached duck egg
The beautiful succulent pieces of duck, the to-die-for chorizo, beans that held their shape yet yielded to a bite… and a perfectly poached duck egg made this dish elegant, rustic and hearty all at once. The only criticism I could make was it was just a bit heavily seasoned with salt for our tastes… That note aside this is a dish you want to delve into- curling up beside a fireplace with it……. Like your favorite cardigan or sweater you want to just keep going back to it.
I love cured meats. I love the smoky overtones the different textures and tastes a good charcuterie platter should come with. I am spoiled so many of my friends on the BBQ circuit cure their own meats and have shared their bounty with us. Going to restaurants lately I have been very disappointed with some of the charcuterie I have had, until this arrived:
1.Rabbit and Carrot Terrine 2. Pate de Campagne 3. Mortadella 4. Duck Bresaola 5. Foie Gras “Pastrami” pickled veg, mustard & honeycomb -parker house rolls, absolutely everything was delicious. We could have spent all night with this gorgeous pig platter of food slowly savoring each item.
I would also like to note they make the parker house rolls and mini baguettes with red bran (I could eat a dozen of these they are soo yummy and the texture ROCKS) in house and they are just perfect accompaniments to this dish.
lamb ribs carolina bbq sauce & hushpuppies
So here is the hard part. I don’t like lamb in any form at all. I have had countless chefs and BBQ cooks and friends have me try their lamb in every which way possible. I still don’t like it. Until now.
Lamb ribs are something I have never had before. These were succulent and properly cooked. The outside crust was incredible. The sauce very lightly applied. I wish I had the rub recipe. The meats texture and flavor was incredible. Different than any other lamb I have ever had. The fatty layer underneath is simply indulgent very rich….. Delicious. ….I was shocked by how much I enjoyed them. The coleslaw was vinegary and crisp & did a great of balancing the fattiness of the ribs.
Last but not least the hushpuppies. I have such a fondness for hushpuppies. I am an absolute hush puppy lovin’ lady- These were little balls of pure happiness. I could eat them by the bucketload . The crunchy exterior is in beautiful contrast to the fluffy light interior. They were awesome.. Hushpuppies are a Southern thing that I hope catches on a lot more in Ontario.
I am really looking forward to another visit to Beast to have not just appetizers but an entire meal… The service was incredibly friendly warm and hospitable. Scott and Rachelle Vivian truly have something to be incredibly proud of with this restaurant.
Its no secret I am a huge fan of the Stockyards in Toronto (recently voted Best Barbeque in NOW’s 50 Best Restaurants in Toronto 2010).. I have had multiples of meals there and every one of them has been excellent. Their porchetta (fennel and garlic scented pork loin, belly,and cracklings served on a baguette,with garlic aioli) with rapini and shards of delicious well seasoned crackling is one of my all time favorites sandwiches. Their buttermilk marinated chicken is perfectly cooked every time (and always worth the wait!) with each bite a crunchy symphony of flavors (love it with their in house made smoked hot sauce) and their fries are decadently indulgent. My super fly fry girl and the guys manning the flat top and fry stations kick a$$. Basically they serve consistently great food all the time. They have such a dedication to serving excellent food that there is no wonder why the place is always busy and people leave happy & full.
This past weekend I made a return visit. I had to make sure my BBQ BFF Angie Quaale who had flown in for some business got to try their food. We had the porchetta and the fried chicken ( two of my all time favs) and they were both excellent. We were very happy and along with the meal one of my favorite drinks as well… Black Cherry from Boylan
Tom Davis (owner) likes to play with his food. Thank God. This tall lanky guy has all the excitement of a kid at Christmas when he tells me about some new and upcoming menu items -Korean fried chicken sandwich and Viet-Lyon sandwich. (Roasted pork belly, house made pork rillette, daikon, carrot, sriracha mayo) His enthusiasm is infectious and I can’t wait to come back and try them.
In the mean time however I got to try something I had never had before … their Pit Beans.
Now I have eaten a lot of beans from bbq Pits. I love BBQ beans. I have made gallons of them myself. However I have never had better beans than at the Stockyards. Truly I was shocked. I knew they would be good. IT pretty much goes without saying if Tom puts it infront of me I’ll probably like it. However I have never had better at any one of the BBQ joints I have visited all over North America (and that list is getting longer all the time). I personally cannot make beans this good. I don’t know of anyone who can make beans this good.
What makes these so special?? Well they come to you and they really don’t look like anything exciting. Unassuming looking bowl of beans. . Truly beans are a simple thing so many places serve them and more often than not they are a disappointing bland side dish. These beans could be a stand alone meal and you would be incredibly satisfied eating beans alone. Now think about that for a second.. How many places have you been where you could say their BBQ beans would be enough. Enough to satisfy your BBQ craving > These do. . Cooked in his homemade charcoal pit these capture the very essence of BBQ. From the second the aroma starts to fill your nose with its hint of smoke and spice.. you want to dig in. Let me wax poetic about these beans for a bit.. your first bite happens and you know immediately these are not your average pit beans. These are something truly magnificent. Starting with the texture of the beans themselves…They are not mushy they are not hard they have integrity but they meld in your mouth beautifully coating your tongue with flavor. Then a wonderful thing happens you taste some of the beautiful pulled pork mingled in amongst the beans and it is awesome meaty goodness. Seconds later the back heat builds and it is a pleasant warmth like a BBQ hug of happiness. . These beans are amazing. Well seasoned, cooked with care and truly special.
I am so glad to have tried them. I will be back for more soon. They are worth it.
The last time I made this was 2009 and we will be doing one again in the near future for the big game. This is a party sized appetizer of enormous proportions – deliciously decadent…Absolutely this is one of my all time favorites from the grill…
4 lbs sausage (3 regular 1 hot)
2 lbs bacon
3-5 jalapeños (cored membrane removed and sliced in half)
2 tablespoons Smoky Mountain Smokers Spicy BBQ Rub
5 tbsp garlic tobasco sauce
5 green onions chopped
2 packages cream cheese
4 tbsp 3eyz BBQ rub
3/4 c Strodes Cherry BBQ sauce
5 tbsp garlic powder
3 tbsp onion powder
2 tbsp Chipotle powder
Mix all the filling ingredients together in a bowl and set aside in a piping bag with large nozzle.
Lay 3 feet of saran wrap on kitchen counter
Spread out sausage (no casings) on the plastic wrap evenly spreading the mixture to approx 1/2″ thick and forming a rectangular shape that is 21/2 feet long.
place the jalapeños in a line down the center of the sausage mixture
Pipe the cheese mixture onto the jalapeños going the entire length of the sausage.
Using the plastic wrap to aid you bring the sides of the sausage mixture up and around the jalapeños and cheese forming a cylindrical tube.
Place on a large tray and chill in fridge or if room allows the freezer for 30 minutes.
Lay 3 feet of saran wrap on the counter. Arrange the strips of bacon to slightly overlap each other. Depending on the thickness of your bacon you will need between 2 – 3 lbs of bacon . (Please see picture above)
Remove the sausage from the fridge. Roll the sausage out of the saran wrap onto the bacon layers.
Bring the pieces of the bacon at the ends up first then continue to bring the bacon slices up onto the sausage until fully enclosed in bacon.
Sprinkle the entire fatty with the Smoky Mountain Smokers Spicy BBQ rub.
Prepare your grill for indirect cooking medium heat (275-300F).
******* Big Caution here… its a LOT of bacon. Bacon grease fires are serious business. Ensure your grill if using charcoal or propane or gas – utilizes a pan (with about 2 inches of water) under the fatty to capture the bacon grease. Always be prepared with a fire extinguisher and baking soda in case of a grease fire. Stay put and stay close. YOu don’t ever want to be far from a grill that has bacon on it. *******
Place the fatty on your grill in a horseshoe shape. BBQ your fatty until the internal temperature in many locations when probed reaches 165F (approx 2-3hours) and the bacon is crsipy. Glaze in the last few moments of cooking with the Strodes Cherry BBQ sauce. Remove from heat and rest at least 15 minutes. Slice and serve with additional BBQ sauce and hot sauces.
This has to be one of my all time favorite dips. Perfect for when company is coming over, game nights and anytime you need to get your nosh on.. Super yummy and versatile you can add spinach, artichokes and many more ingredients ( crumbled bacon or sausage) to make it different each time.
- 2 packages cream cheese (16 oz)
- 1 cup shredded aged old cheddar
- 1 cup shredded pepper jack cheese
- 1/2 cup finely minced smoked bacon
- 1/4 cup finely minced chives
- 1 tsp Sriracha Hot Chili Sauce
- 1 tsp Smokey Mountain Smoker’s Chipotle Rub
- 1/2 tsp. black pepper
- 3 jalapenos seeded membrane removed finely diced
For the dip:Mix all ingredients in a disposable medium sized aluminum pan. Place on the grill on medium low heat stirring often until the cheese is melting bubbling and hot.
For the breads use any you like whether it be a French baguette sliced thing, triangles of pita or Naan. With any of the breads simply brush with olive oil sprinkle on some freshly cracked black pepper and a sprinkle of salt. Grill each side on high heat and serve on the side with the Jalapeño Dip