Posts Tagged ‘yummy’
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
In my never ending search for BBQ recipes I thought I may go in a whole different direction today. BBQ & Pasta. Not just any dried pasta – I wanted to play with some homemade dough.
I pulled out my pasta maker. I have had this thing in my kitchen closets for a long time. Never used it- not once. Today was a great day to play indoors. With temperatures hovering at about -20 and snow falling lightly I really didn’t feel like being out at the grill.
- 2 cups OO flour
- 2 tablespoons olive oil
- 3 eggs
- 1 tsp salt
Egg wash – 1 egg mixed with 1 tablespoon water.
Pile all the flour on the counter. Add salt. Mix thoroughly. Make a well in the center add eggs and olive oil. Mix well.
Knead until the dough is smooth and elastic.
Divide in two or three pieces covering the remains in plastic wrap so it doesn’t dry out.
Run through pasta maker multiples of times until you have reached the thinnest setting making sheets of pasta. (Please note I cursed quite a bit here since the clamp for my pasta maker has gone MIA-very challenging to hold pasta and machine at the same time with no one in the house to help)
Decide on what you would like to stuff them with. Going back to my new years resolution I knew I had lots of stuffing candidates available in my freezers but decided on one:
Step 1 – Have a dinner party and overcook the ribs.
Step 2- shred the ribs and freeze.
Step 3 think of ways to use all that shredded rib meat. (I hate throwing good meat out)
I have a large container of this now. I am sure this will not be the last recipe I make with it. I am thinking chili tomorrow sounds pretty good with it.
In a bowl chop the rib meat and shred any larger pieces. Add enough BBQ sauce to hold it together. I used a new prune and sweet chili BBQ sauce I came up with for the filling.
I used a small glass cup to cut out rounds of raviolis. Boil in salted water for at least 4 minutes or so. Top with your favorite BBQ sauce.
In my never-ending search of satisfying recipes for leftover BBQ I haven’t much discussed what I do at breakfast time. I don’t eat breakfast during the week. Its only on the weekends that I personally sit down to nosh before noon. Many times I will put together a quiche, a fritatta or some egg scramble to use up leftovers. So with coffee (ok multiples of coffees) in hand this morning I made something near and dear to my heart Eggs Benedict. I had no lemons, no english muffins, no ham or sausage to crumble. I did however have fresh limes, a whole lot of frozen brisket and whole wheat bread. I made a New Years resolution to try to use what is on hand in my pantry and fridges much more than going out to the store to pick up things I already have reasonable substitutes for. …
Smoked BBQ Brisket Eggs Benedict
- 4 slices Whole wheat bread toasted
- 4 large eggs poached
- 1 cup shredded bbq brisket (preferably from the deckle/point)
- 4 large egg yolks
- 8-10 tbsp butter
- 2 tbsp lime juice
White Pepper to taste
In a medium sized bowl over simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4-5 minutes. Remove from heat.
Warm the brisket up in the microwave or oven until hot. Add 1/4 cup to each piece of toast.
Add a poached egg to each brisket layered toast.
Time for the hollandaise.
Here is a tip that has has saved my sauce many times: If for some reason your hollandaise looks curdled it means your sauce has broken. Don’t panic.. you can usually rescue it by adding a tablespoon of boiling hot water at a time then whisking vigorously until it returns to its sauce state.
Also you may have noticed this recipe does not call for any salt or cayenne pepper or any other spices (smoked paprika etc). Very simple reason- we heavily season our briskets before they are smoked. I have not found that any additional seasonings or spiced have been needed other than a touch of pepper. Yumminess coming up…………
Thats it. Well then of course you have to do the dishes. Ugh.
Diva Q Diablo Sauce
¼ cup finely minced onions
2 tbsp extra virgin olive oil
2 tbsp minced garlic
1 can beef consommé
2 tbsp Worcestershire sauce
¼ cup Sriracha sauce
2 tbsp corn starch
¼ cup water
Salt & pepper to taste
In a small pot on medium heat sauté the onions and garlic in the olive oil until onions are just tender. Whisk in the consommé, Worcestershire and Siriacha sauces. Turn the heat up to high and bring to a rolling boil. In a small bowl mix the corn starch with the water. Add the corn starch slurry to the sauce whisking quickly so that no lumps form. Boil sauce until thickened. Remove from heat. Serve with cuts of beef.
I was happy to read a while back that Barrie would be getting another BBQ joint. Currently we have one Big Chris BBQ and I already like to eat there so why not another.. Barrie with its ever growing population can always use more BBQ.
Big Bone BBQ & Wicked Wings Barrie opened up just yesterday. Their location at 190 Minet’s Point Road is within a strip plaza facing Young St. It is an interesting location as it is ideally suited for the bedroom community at the South end and central Barrie.
They have awards from various ribfests around the walls and make claim that they have won over 50 BBQ Championships (?!). The decor is casual and warm with taupe colored table cloths and walls with wood accent partitions. Each table has ketchup salt & pepper, wet naps and a roll of paper towels but no (?) BBQ sauce. It is a nice… but not too nice place to go. You would be comfortable here in dress pants as well as shorts. They have achieved a good balance.
When I arrived there was one table of 4 young men all very animated and thoroughly enjoying their meal. It was nice to see people enjoying their food so much. It was 11:30 am so no wonder that the rest of the dining room was empty. However within moments many people started coming through the door. The crowd was a mix of businessmen in suits, young teens, families and local staff from area businesses. They all looked happy to be there. There was the sweet smell of BBQ throughout the restaurant…. and a terrific selection of Jazz, country, and blues on their sound system.
Lots of options on their menu.
Wanting to try just about everything I ordered the Elvis platter. It comes with 3 bones, 1/2 lb wings, 1/2lb pulled pork, fries, coleslaw, beans and cornbread for $18.00 I also ask to have sauce on the side and the waitress went and asked if that was possible. I also asked the super friendly waitress for sweet tea. I should have known that would be confusing. In Canada no one ever refers to it as sweet tea. We usually order iced tea. (I miss my US sweet tea! ). No problem and off she goes to get it.
In the meantime I play with my blackberry but notice a couple of the staff milling about and generally doing everything they can to make people feel comfortable. The owners of the Newmarket location (Lee & Tim Rombos of the Purple Pig & Memphis BBQ Woodbridge ON, fame) were on hand as well. Certainly as this is only day 2 it is to be expected. I really hope they continue with their hospitality.
My platter arrives minus the beans. I do not say anything because truthfully I was paying attention to the meat. It looks good plus instead of 3 bones I get 4. . ….
The ribs and the wings both come without sauce but the pork had already been sauced for the day. The texture of the cornbread is good its not overly sweet or dry. Just a decent slice of cornbread that crumbles properly. The waitress came with the beans and apologized without being asked. The coleslaw is creamy, simple and crunchy. Its a good contrast for the pork which has nice chunks in addition to the pulled. I got a little bit of bark but not much. The flavor was good – mild and unoffensive with a hint of smoke. I like the fact the pork was not mushy and it still had definition. I would always prefer to order it naked and I hope that could someday be an option here. Their sauce is a tangy and sweet tomato based sauce. A typical Canadian BBQ sauce. I am in it for the meat so to me the sauce really doesn’t matter that much.
The ribs had good flavor. Smokey overtones and very mild in seasoning and to me- the lack of sauce let the taste of the meat come through. The ribs were well cooked. They were not fall off the bone. They were tender and moist and quite lovely. They were… however… a little thin on the meat side as you can see from the picture and certainly this may be why I received 4 instead of the 3 as stated on the menu. The owner Mike Miller later told me they are actively looking into obtaining some heavier racks and securing their pork for the upcoming months.
Now moving on to the beans. They are forgettable. Seriously. Just forget them if you are looking for Smokey pit BBQ beans. They taste like a can of Heinz beans right off the counter. To some people that may be terrific and perfectly acceptable but I have higher expectations from a BBQ joint. They need some oomph. They need some smoke and they need more flavor. I hope they give them some of the same love & attention they have bestowed upon their wings……..
Moving on to the wings… They are really fantastic. Lots of smoke flavor in little wing packages. To me I hold all wings to the level of Buster Rhinos in Whitby my all time favorite place for bbq wings. These come really close other than being a little on the small side they are terrific. Good things can come in small packages. I love a really good smoked then grilled wing. The dual cooking technique can elevate a simple chicken wing to heights of absolute culinary excellence. They do them really well here and offer 24 toppings for their wings from the traditional flavors to a little more unique like Rasta Jerk and creamy Parmesan.
The kitchen is open to the dining room for all to see.
They use a Cookshack with hickory to cook all of their BBQ.
I had a bit of conversation with the owner Mike Miller about the restaurant and the menu items. He pointed out that I had missed the brisket sandwich completely when I had ordered the Elvis Platter. I just had to order one and I am very happy that I did. They thinly slice all of their brisket and toss it very lightly with their sauce and a bit of additional salt. While it is not a traditional Texas style brisket it is a really satisfying beefy sandwich that has all the right amounts of spice and sauce. Its piled high on a perfectly proportioned soft bun. To me meat to bun ratio should always be taken into consideration. You should never have more bun than meat. Ever. They do it right here and its delicious.
The only real glitch I observed on my visit (and seriously its only their second day) besides the beans ..is in their layout. They have a podium at the front of the restaurant for the hostess and the cash station is at the back of the room. Its awkward. I think they should have combined the hostess station and the cash at the front and be done with it. Certainly it would free up room to put in at least 1 more 4 person table if not 2. It doesn’t make any sense to have to walk to the back of the restaurant to pay when you are heading out the door. Also for those people waiting on take out they would be standing basically in the dining room right next to the other patrons seated in tables. I really think they need to change that layout.
My bill for the brisket sandwich, the Elvis platter and the iced tea was $33.00 (not including tip). There was plenty to bring home for my better half. He was happy too. Both of us will be back next time. For sure without a doubt we will be back and I am thankful that Barrie has not just one but two great BBQ joints now.
Congratulations to the owners on their successful opening. It was a delicious afternoon.
190 Minet’s Point Road
Barrie, ON, L4N 4C3
Mon – Thurs:11:00 am – 9:00 pm
Fri – Sat:11:00 am – 10:00 pm
Sun:12:00 pm – 9:00 pm
Price Range:$$ (10-30)
Take – Out and Catering available.
I had a serious craving this week for porchetta. Not just any run of the mill porchetta I really wanted porchetta from The Stockyards. IF you are ever in Toronto go. Go for the porchetta and rapini sammie, go for the fried chicken go for the green chili burger … seriously just go and have everything on the menu. You will thank me. Unfortunately due to some commitments I can`t get to Toronto this week. So whats a BBQ lady to do….. make her own porchetta.
I started with a thinly sliced cored fennel bulb, a couple stalks of celery, onions, lots of garlic and some olive oil. I sweated them out till nice and soft. I added some additional fennel seeds (crushed in a mortar & pestle) salt & pepper with some oregano, parsley and shredded basil. I also added a tablespoon of red chili flakes and a couple of minced jalapeños.
I set this aside to cool completely and moved on to prepping a fresh pork belly. These are readily available at Highland farms. They always have them and they are very reasonably priced. The belly was scored very deeply. The reason I did this was to allow as much smoke to penetrate into the porchetta. I wanted to have a very prominent smoke flavor as part of the porchetta I was creating. In addition to prepping the belly I also zested 3 lemons and finely minced two packages of rosemary. Once the belly was scored I mixed the rosemary & lemon zest with enough olive oil to make a paste. Fifteen cloves of garlic were slivered and added to the mix. I was looking for big bold flavorful porchetta cracklin. The last step was a very generous sprinkling of kosher salt and freshly cracked black pepper.
Once that side was completely seasoned I covered it in plastic wrap and laid on a tea towel. I flipped the whole kit and caboodle over to work on the interior. One of the key flavors I wanted to come through with the porchetta was fennel. I had read on a few boards and posts that fennel pollen was the key. I tried to find some locally to no avail so I substituted ground fennel. I ground it to a fine powder and seasoned the belly with it. The next step was a substitution as well. I wanted pancetta on the inside of the belly. However I made a commitment to my freezers to empty them out this year completely so I have given up buying anything I have a reasonable substitute for. Bacon was my answer. Not a lot just a few slices. Double smoked good quality bacon.
Now for the interior meat. There were lots of things I could have used – ground pork, sausage, or pork loin were a few options I entertained. However once again freezer inventory came into play. I have over 100lbs of pork butt in just one of my freezers. It just made sense to use them for the interior. So I pulled out a package of two a few days ago.
The pork butts that I have all have bones. The first step was to debone the butts something I do very infrequently. It wasn`t pretty but I did get the job done. The next part was to decide what parts and muscles of the butts I would use. I decided on the money muscles from each and some from around the bone . The remaining parts of the butt and the bones are going to be used in a posole soup.
At this point its all about tying this little piggie up and leaving it to marinate for the night. It was massive. Very heavy and barely fit on my largest of commercial baking pans. Off to the garage for the night.
Earlier today I pulled my little piggie out and put it on one of my Traeger grills. I admit. I wussed out. I had planned on finishing it on the charcoal weber performer but with -10C and snow falling I finished it completely on the Traeger.
For the first 4 hours it was at 225F then for the remaining hour it was 375F. I used apple and hickory pellets. I pulled it when the internal temperature was 160F.
It was absolutely delicious. Truly one of the best things I have made in the last couple of years. Everyone in our house including our almost vegetarian daughter loved it.
However that is not the only part of this story…… the reason that this is the most expensive porchetta I will ever make is due to the yummy yummy crackling. I can`t resist it. I saw some beautiful crunchy pieces on the porchetta that I had to have. As I was indulging in its salty crust and beautiful texture and full flavored pork goodness…. I heard a crunch. It wasn`t from the pork. Instantly I knew… I had broken a tooth. So be warned. This is a delicious recipe but it may just cost you a tooth. ( I still think it was worth it)
I love party mix and most of my friends and family love it too.
Here is my basic recipe:
- 1 box cheerios cereal
- 1 box life cereal
- 1 box shreddies cereal
- 2 boxes Cheez-its / Cheeze sticks / Cheddar goldfish
- 2 lbs pretzel sticks
- 2 lbs peanuts – smoked ** see below for recipe
- 1 lb almonds – smoked
- 1 lb pecans – smoked
- 1 cup peanut oil
- 1 cup clarified butter
- 2 tsp granulated garlic
- 2 tsp granulated onion powder
- 2 tsp Lawry’s seasoning salt
- 1/8 cup Worcestershire sauce
Mix all topping ingredients together.
Mix all the dry goods together then sprinkle on the topping making sure its covering as much of the dry good as possible. Spread out on 4 cookie sheets or 2 large roasting pans
Grill indirect at 225F for 2 hours or in an oven turning every 15 minutes.
Savory Smoked Nuts recipe:
- 2 tbsp melted clarified butter
- 1 tsp toasted sesame oil
- 2 cups nuts (almonds, pecans, peanuts etc)
- 1 1/2 tsp smoked Chipotle Tabasco sauce
- 1 1/2 tsp Worcestershire sauce
- 1 tsp kosher salt
Mix all ingredients (except salt) in a bowl and spread on a greased disposable aluminum pan in a single layer.
Fire up your grill to 300F . You want to make sure these nuts are smoked indirect. I have used a variety of woods for smoking nuts: pecan, apple, cherry and hickory. You will want to use 1 or 2 chunks if using a charcoal grill. You will need to smoke these nuts for approximately 30-40 minutes turning the nuts every 10 minutes. When they are done remove from the grill and sprinkle on the salt. Store when cooled completely in an airtight container.
For a sweet & spicy smoked nut add 2 tbsp honey powder, 2 tsp cayenne powder and 1 tsp cinnamon.
Sticking with my theme of pig candy decadence this week I also made peanut brittle. A few years ago a friend of mine gave me the simplest and easiest Microwave peanut brittle recipe. It does not get any easier and does not require a Candy thermometer. It has always turned out well for me. I haven’t gone back to the stove top method since.
The recipe can be found on many sites. Here is the recipe I use:
- 1 cup white sugar
- 1/2 cup light or dark corn syrup ( I use light)
- 1 cup salted Virginia peanuts or hazelnuts, walnuts etc. (if they are unsalted add 1/2 tsp salt to recipe)
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 3/4 cup finely chopped pig candy
- Combine sugar and corn syrup in a glass bowl and microwave on high 4-5 minutes. *Please note I am using my vintage Pyrex red Christmas bowl for this. I love it. I have dishes that bring back fond memories every time I pull them out use them and this one makes me smile every time I use it* Stir in peanuts and microwave on high 3 -4 minutes more until the peanuts take on a darker golden color. Then stir in butter and vanilla and microwave for 2 minutes. Stir in pig candy and microwave for 1 minute.
- Stir in baking soda until light and foamy and thoroughly mixed. Pour onto cookie sheet lined with greased parchment paper and spread thin. Cool for 1 hour then break into pieces. Can be stored in a sealed container (in the fridge due to the bacon) for up to a month.