Choice Catering.  John has been a friend and a mentor to Barbeyaki for some time now.

Well he just blew all of his past creations out of  the water with his latest.

Barbeyaki Beef Wellington

The Wellington

What you all need to know also is that Chef John loves to tell stories. So here is the Story of the Barbeyaki Beef Wellington.

Barbeyaki Beef Brisket Wellington

By

Chef, John Woods

First Choice Catering

One afternoon a long-time client called and asked me to prepare Beef Wellington for a luncheon they were having for several very distinguished visitors. Beef Wellington is a famous dish that was named after Arthur Wellesley who became for first Duke of Wellington after defeating Napoleon at the Battle of Waterloo in 1815. The Duke loved a tasteful dish that consisted of the choicest beef fillet, mushrooms, truffles and Madeira wine that had been cooked into a DUXELLES. Duxelles is something that every cook should add to their culinary repertoire. It is a mixture of finely chopped mushrooms, shallots and herbs that have been slowly cooked in butter and red wine until it forms a thick paste. Some people use only butter, but that is your preference. The beef is topped with the Duxelles, wrapped in puff pastry that has been gently brushed with an egg wash and baked. Wellington is usually accompanied by a complimentary sauce.The dish is not only elegant and tasteful, it is quite easy to prepare.

After coming off the heels of a great First Place win at the prestigious and very competitive Taste of Desoto with my Barbeyaki Beef Brisket Waffle Cone, the culinary creative juices were still working and I was still in “Barbeyaki mode.” I dashed from the kitchen, leaving my Executive Chef, Carol Singleton standing there in bewilderment and knee deep in production on the Wellingtons. A few minutes later I returned with a handful of miscellaneous ingredients that had no relationship to the menu or the task at hand. Totally oblivious to Chef Carol or any other activities in the kitchen I wrapped myself up in my own little world as I carefully cut peppers and onions along with thin strips of smoked Texas style beef brisket. Into a hot skillet went a little garlic and the julienne cut vegetable, which were sautéed until they took on a translucent appearance. It was now time to assemble the “mystery dish” as my staff continued to look on in disapproval of me abandoning my post.

Down on the cutting board went a sheet of puff pastry which was quickly topped with two tender pieces of sliced beef brisket, which was than topped with a layer of freshly sautéed peppers and onions. Reaching into my arsenal I pulled out my “Top Secret” Weapon, which a week earlier had catapulted me into the winners circle at the 10^th Annual Taste of Desoto. When I was certain that no one was looking, I drizzled about a tablespoon of my favorite Barbeyaki sauce atop the brisket and vegetables and then garnished that with a sprinkle of shredded Smoked Gouda only to be topped by 2 more slices of brisket. Waiting for a moment when Chef Carol was distracted with her mere Beef Wellington preparation, I quickly snatched a tablespoon of her Duxelle and spread it atop the last layer of brisket. It was now time to wrap the concoction with another sheet of puff pastry. After sealing the edges of the pastry and applying a thin layer of egg wash, into the oven it went and I stood there, guarding my creation and eagerly awaiting the results.

I wish I had time to tell you how it turned out. Within minutes of removing my crowning culinary creation from the oven it was devoured by a pack of ravenous bystanders, leaving only a few flakes of pastry and a remnant of Barbeyaki sauce on the plate. My only thought was that if Daniel Boone would have had a Barbeyaki Beef Brisket Wellington at the Alamo, history may have been written a little differently. Maybe the Duke knew something old Daniel didn’t know.

Told you he likes to tell stories

Entrée Servings: 4

Appetizer Servings: 16

Ingredients

• 3 ounces sliced smoked beef brisket per Wellington
• 2 bell peppers of contrasting color (Green, Orange, Red, Yellow), ½ of each selected pepper cut into Julienne strips
• ½ medium size sweet or red onion cut into Julienne strips. Finely chop and additional ¼ cup and set aside
• ½ teaspoon minced garlic
• 1 tablespoon olive oil or vegetable oil for sautéing vegetables
• ¼ cup shredded Smoked Gouda or our favorite cheese.
• 8 baby portabella mushrooms, finely chopped
• 8 – 5” squares of Puff Pastry
• ½ cup of your favorite Barbeyaki Sauce
• Whites from 1 egg

Equipment Needed:

• 1 cutting board
• 1 Chef’s knife
• 1 sauté skillet
• Cooktop
• Measuring spoons
• Measuring cups
• Kitchen brush
• Small mixing bowl

Now for the Steps and Pics for us who need lots of help with Fancy Pants Cooking.

Step One: Sautee Julienne cut vegetables until translucent. Set aside in a small bowl and allow to cool.

Step Two:

Place two thinly sliced pieces of smoked brisket in the middle of a 5 inch square of puff pastry.

Step Three:

Drizzle the desired amount of your favorite Barbeyaki over slices of brisket and top with generous amount of sautéed vegetables and your cheese selection.

Step Four Not Pictured.

Top vegetables and cheese with too more slices of brisket. Top brisket with a tablespoon of Duxelle.

Step Five:

Place another 5 inch square of puff pastry on top of this and seal the edges with a fork.  A little moisture around the edges of the bottom piece of puff pastry will help the two pieces to seal together.

Step Six:

Put the Wellington on a lightly non-stick coated sheet pan. Brush the top completely with egg whites. Put a small slit in the top sheet of puff pastry so steam will escape. Place in a preheated 400 degree oven and bake until the crust becomes golden brown. Remove and allow to cool for about 4 minutes. Drizzle Barbeyaki over the top as a garnish and serve.

And Presto!

 Now looky ‘der all you barbecue mavens. Let’s see you try this one out on your smoker! And thanks Chef John for sharing.

This Wellington is grinning like a baked Possum

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 The Right Stuff.

First you must have the Right Sauce. And there is only one Right Sauce.

Then you have to have the Right hungry friends. They look hungry to me!

But to really have the Right Stuff for barbecue it is all about the Right Equipment.

This is Right because you can actually be barbecuing on your way to the church social.

This is Right because it kinda scares folks. Everyone will tell you your BBQ is the best!

This is Right because you can take it out for Duck season and BBQ out in the fields.

This is Right because the Grandkids can climb all over it while you is barbecuing and you don’t have to babysit.

This is just plain Wrong. Show off!

But this one is The Right Stuff!

Good Barbecue is all Smoke and Beers

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Yep, you heard it right. Barbeyaki  and Chef John Woods and crew were presented First Place Award at the 10th Anniversary of the Prestigious

Taste of Desoto.

Woods’ Barbeyaki Brisket Waffle Cone was the hit of the entire show, evidenced by the long lines at their both throughout the evening.

Coley and Samantha are Culinary Students at Northwest Mississippi studying under Woods. Carol Singleton is Executive Chef at First Choice Catering.

We thought we would take the opportunity to show you a few of the very happy and satisfied voters that put Barbeyaki at the Top.

Aren’t these two a Lovely , Satisfied couple!

Now ladies…….Let’s not fight over the Barbeyaki!

5th time through the line. Shame on you!

This isn’t her first time either!

Chef John was also kind enough to prepare two of his other award winning Barbeyaki Treats.

Barbeyaki BBQ Shooters

Barbeyaki Barbecued Salmon and Barbeyaki Caramelized Bacon

Congrats Chef John Woods and your great staff for representing Barbeyaki extremely well. Next up……… Memphis in May!

Nobody Beats Our Meat!!

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Pigs

Don’t we just love them? We love to play with them when they are little and we are too. We watch them in cartoons on  Saturday morning and laugh our tails off.We love to chase them in the mud and try to catch them we are a little older.

Love That Smell

Then our mother finally tells us that the bacon we wake up to on Sunday mornings is really a big ole pink guy named “Hoss” and our hearts and stomach drop three feet.

Meet “HOSS”

But for some reason we overcome all those cute, funny, sweet moments when the smell of Miss Piggy overwhelms the Barbecue!

Prepared For Pork

I know two things: God made pigs for us to enjoy throughout our lives. And Barbeyaki was made for Pigs! I have never found a White person, Black person, Asian person, or any kind of Person for that matter, that didn’t love Barbeyaki Baby Back Ribs. There are a few secrets along with the sauce like par-boiling for 65 minutes in an Asian Inspired broth, and refrigerating overnight to congeal the fat. But we will keep most of those in the safe.

Barbeyaki Baby Backs

Well thank the Good Lord for those little cute piglets and those big chunky boys. There is nuttin’ better.

Oink Oink

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Yoga works wonders?

Wrong ! I was referring to this!

Smoked Pork Butt

I think most of you know how much I love a good Butt. Matter of fact, I don’t think there is anything more juicy, delicious, and succulent, than a well prepared Butt! And oh that smell. I can still smell it on my hands and my clothes from the last time I had great Butt. When is the last time you had really good Butt. Has it been a while? I think for most of us over 50 it has been. But no worries. I am going to reintroduce you to some of the finest Butt in the world. And if you can get the fire real hot, you too can become a true Butt connoisseur.

Millions of people from all over the Deep South think they are experts on good Butt. Here goes my opinion: Start with a good pice of Pork. The Butt is just another word for the Pork Shoulder. It’s a pretty cheap cut of meat and takes some slow,slow, methodical caressing to make it tender as can be.

Raw Pork Butt

You will need a Butt around 12 to 16 pounds. Now most of you think that is one large Butt, but when we are all done it will be the perfect size.

Lets start smoking now:

You will need 2 pork shoulders weighing together about 12 to 16 lbs. Now let’s make the injection liquid.

3/4 cup apple juice. 1/2 cup water, 1/2 cup sugar, 3 tbls salt, and 2 tbls worcestershire sauce.

Next the rub.

1/4 cup brown sugar, 1/2 cup white sugar,1/2 cup parpika, 1/3 cup garlic powder, 2 tbls white salt, 1 tbls chili powder, 1 tsp cayenne pepper, 2tsp black pepper, 1 tsp dried oregano, 1 tsp cumin.

Mix all the spices together. In a bowl mix the injection liquid with the salt and sugar until it has dissolved. Inject the injection liquid into the two cold shoulders all over. Gently pat/coat the meat with the rub to thoroughly cover. I mix up a little mustard and honey first and rub it all over. It helps creates a little paste for the rub to stick to.

Set out at room temerature for 2 hours. Place it on indirect heat at about 185 degrees for around 1 hour per total pound. Have prepared smoke pouches with half soked, half dry hickory, apple , or misquite chips ready to go. I suggest having a 6 made up in the beginning and make 6 more while the Butt is smoking. Now just sit back with a cold one, keep the temperature around 185, and smell the glory of the Butt.

Smokin’ Butts

When it is done you will basically left with two blackended looking

small footballs. Let them rest for 45 minutes. Then pop them open and you will see the most beautiful thing you have ever seen or smelled. It will just fall apart. Take a couple of forks and start pulling it apart and squirt a ton of Barbeyaki Spicy Grilling sauce all over it.  Grab a few warmed up Brioche Buns and slather a little Barbeyaki Original Grilling sauce on the buns. Mix up a little cole slaw with some yellow mustard and mayo in it and a little bit of white sugar and pickle relish. Pile that on top. Close up the buns, and get yourself ready to ecperience  the best, most juiciest Butt you have ever put in your mouth.

Black Football

Pulled and Ready

Smoked Butt

 

(like the Cocktails)

Mother Earth Libations

Now how many times in your life have you spent the day in the garden thinking about what great cocktail you are going to harvest today? Maybe never! But absolutely great Gardentails are just sitting there waiting for the pickin’.

BloodyYaki

Start this Hot Mama out with some Garden Infused Vodka.

Jalapeños, Habanero Chiles, and Fresh Basil, and Limes fire up this Gardentail. 

I like to make home made Tomato Basil Soup using my fresh San Marzanos and use as my mix, along with a little horseradish. Mix in about 4 tablespoons of Barbeyaki Spicy and you are ready to take off. Then pour in that infused vodka and garnish with olives, picked cucumber spears , and a piece of crispy bacon. Goes real good with a big bowl of your favorite Gelato.  This recipe curtsy of Barbeyaki Master Chef John Woods.

The Chamjito

On the refreshing side of things, try out the Chamjito. Champagne with Mojito. Muddle some of your fresh mint, limes with some sugar water and Silver Rum.  Strain and pour half a flute mixed with the other half of Champagne. The garnish with fresh raspberries, blueberries, and tiny leaves of mint. You better make a bunch of this because you can’t stopped drinking them.

The Flower Child

This Gardentail is for all of you Flower Folks. Infuse some Titos Vodka with Elderflowers, Buffalo Grass and Basil. Mix together 65% Rose wine and 35% of your Floral Concoction. Garnish with Blueberries.

And last but not least, the Delta Punch

Delta Punch…and It’s Packed

Put a cup of Raw Sugar with a quart of Indian Black Tea. Then add a quart of Buffalo Trace Bourbon, 2 cups of Meyers Dark Rum,2 Cups Cognac, 1 cup Fresh Squeezed Lemon Juice, I cup Fresh Squeezed Orange Juice and 1 1/2 cups Pellegrino Sparkling Water. Garnish with Nutmeg.

Hotty Toddy and Be Nice To Your Garden.

Y’all Done Drank So Much You Look Like You Been Chasin’ Cars

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What do a Blind Date and the Five Senses have to do with each other? 

Getting A Little Nervous?

Now add a blindfold to the equation and take away sight. Got your curiosity up yet?

Meat and Greet

Ok, I think I have you either starting to breath a little heavier or flat out afraid to scroll down. Don’t worry it is still me.

So what does all of this have to do with Barbeyaki? Absolutely nothing! But what it is all about is an intersting way to enjoy your

Next Family Dinner.

Welcome to The “Family Blind Date Dinner”.

Blind date because everyone will be blindfolded. And why will everyone be blindfolded????????

To discover the true enjoyment of Dining with a Sensory Overload.

Perfect Table Setting

Just start with a beautiful table setting while your guests are still not blindfolded so they can visually appreciate all your hard work.. Don’t over intoxicate them before the veiling as this will reduce their sensual perception. Before serving anything have them sit down, blindfolds on, and all join in to a verse or two of “Pop Goes The Weasel”

Then start the courses flowing. It is very important to properly think about the menu on this one. Every dish must take the Four Senses remaining to new levels. They must be puzzling and scary. They must make peoples minds go places.

Get Ihe Idea Now

Touch and Smell

Sound: Bubbles Mixing with Acidity

And to end the inquisitive evening, just before Dessert……………throw in a plate full of some unusual Balls for the final sensory “O” gasm.

Told you this would be an exciting, fun-filled Dinner. Just let your senses loose!

Thanks to Paula Jones and bell’ alimento for some great pictures and inspiration.

Well Doesn’t That Just Dill Your Pickle!

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What is just about got to go in your fridge?

Well don’t just sit there……..get up and do something with it!

Nothing make me more excited that using up stuff. It is not that I am really cheap or just cannot throw away anything. I just simply love the challenge of creating something delicious out of lonely,past their prime, food products.

Last of the Winter Veggies

As you can see from above, I had some almost done winter vegetables. Pumpkin, Butternut Squash, Delicata, and some Yellow Zucchini.After a good hour of somehow cutting threw these hard heads and cutting them into nice 3/4 inch rectangles, I cranked up the oven to 450.

After a god drenching of olive oil and sprinkles of pepper, turmeric, cardamon, cinnamon, nutmeg, and all spice. I roasted this for a little over 25 minutes until they were nice and soft. After cooling I pureed them and aded a little heavy cream and a quarter cup of sherry. Thats it!

Lastly, I whipped up a cup of whipping cream and a third cup of sour cream. And Viola!

What I did not tell you before was the secret ingredient, a quarter cup of Barbeyaki Smoke Sauce.

Barbeyaki JR.

Do the uses of this wonder sauce ever end? Wish you could taste the soup. Delicious and so hearty. All from leftovers.

Leftovers are about as useless as a screen door on a submarine. You think????

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Now when is the last time you thought about pizza when you grabbed your grilling sauce from the fridge? Ribs, Chicken, Steaks…….even fish.

But Pizza????

Chef John Woods from Horn Lake Mississippi trains up and coming chefs at his First Choice Catering Culinary School. And this weeks project was Barbeyaki Pizza.

We all know that Barbeyaki is the most versatile sauce on the market. I thought the use as a salad dressing was a little absurd until I tried it and loved it. But as a base sauce for a Pizza, it brings a slice of pie to a new level.

These are a few of the talented chefs that made they Barbeyaki Magic happen.

Now don’t that may your mouth water.

And if you are looking for another wild creation using God’s Grilling Sauce, take a look at this.

Barbeyaki Chicken Cacciatore

Now that is a good piece of chicken!

I am as happy as a rooster in a hen house!

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I like to drink. And I prefer cocktails over beer and wine. I know, thats not a good habit but I do make great effort to keep this vice under control. Over the last 10 years there has been a major paradigm shift from wine back to the great ole days of cocktails. No longer is the sommelier revered and worshipped. It’s the Mixologist that is causing all the “stir“.

But there is one huge secret weapon in the perfect cocktail :

Ice!

As most of you know I grew up in the deep south. I was appalled when I attending a symposium that featured famed mixologist Alba Huerta from Houston Texas and found out that The South had created very few Cocktails over it’s long and thirsty history.

Alba In Action

Well I’ll be. All that Bourbon and Rye that we consumed while being masterfully educated at Ole Miss. Is that truly possible?

Well there is good reason for this perplexing thought. Ice. You see, back in the days of The Civil War, the Yankees were starving us Rebels out of everything…….even ice! No ice, the meat goes bad. No ice, the milk spoils. No Ice, No Cocktails! The only folks that had ice were those lucky folks in New Orleans cause they had a port. And the only folks that could afford the ice (not the Bourbon) were aristocracy(big word for rich folks).

And that’s where this lovely signature Southern concoction came from:

The Mint Julep

2 oz. bonded rye whiskey (Heugel and Huerta use Rittenhouse)
2 barspoons turbinado syrup (2:1, sugar to water)
2 dashes Angostura bitters
10-12 mint leaves

Tools: muddler, barspoon
Glass: Julep cup
Garnish: mint sprigs, powdered sugar, straw

In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.

Alba Huerta and Bobby Heugel, Julep, Houston

 So the next time you start sipping on that 6:00 PM cocktail, remember just how lucky and blessed you really are to have Ice at your beckoning call. And there is nothing better than having pulled pork and Barbeyaki stuck in your teeth when you are enjoying your libation.

“An intelligent man is sometimes forced to be drunk to spend time with his fools.” -Ernest Hemingway”

Thanks to Alba Huerta and Bobby Huegal for these great pictures and their great drink in’ holes, “Anvil”, “The Pastry War”, and “Julep”

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