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Barbacoa Barbecue BBQ - beBee

Barbacoa Barbecue BBQ

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  1. Wayne Yoshida

    Wayne Yoshida

    27/01/2017
    Get Ready for The Game - with Pastrami and Swiss
    Wayne Yoshida
    Pastrami and Swiss Football Sandwiches - Cook's Country
    www.cookscountry.com Brushed with a butter sauce and baked, these hot sandwiches are a game-day...
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    Wayne Yoshida
    27/01/2017 #1 Wayne Yoshida
    Possible item to add on the grill!
  2. Ben Shute

    Ben Shute

    23/01/2017
    Thrilled to find a BBQ Hive on here. My other passion (and business) is low and slow BBQ cooking. Here's a recipe from one of my favourite smoked cuts
    Ben Shute
    Red Curry Lamb Shoulder - Moonshine BBQ
    moonshinebbq.com.au Lamb shoulder cooked well turns into a beautifully tender cut that just pulls away from the bone. Try this red curry lamb shoulder for something...
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    Wayne Yoshida
    27/01/2017 #1 Wayne Yoshida
    Ben -
    Welcome to my Hive! Thanks for sharing your recipe! I am subscribing to your newsletter. I use a Big Green Egg.

    Looking forward to seeing more BBQ Buzzes here!
  3. Wayne Yoshida

    Wayne Yoshida

    10/01/2017
    BBQ Dessert?

    Why not? Apple Puffs on the Big Green Egg!
    Wayne Yoshida
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    Wayne Yoshida
    10/01/2017 #5 Wayne Yoshida
    #4 #2 -- Thanks for the comments... how to coming soon. Stay tuned.

    Visit? Yeah, sounds like a great idea! Someday . . . .
    Jackie M.
    10/01/2017 #4 Jackie M.
    This looks intriguing :)
    Bill Stankiewicz, ๐Ÿ Brand Ambassador
    10/01/2017 #3 Bill Stankiewicz, ๐Ÿ Brand Ambassador
    We need to call these the Food Posts
    Bill Stankiewicz, ๐Ÿ Brand Ambassador
    10/01/2017 #2 Bill Stankiewicz, ๐Ÿ Brand Ambassador
    WOW, looks great @Wayne Yoshida, we need you to come visit from California to Savannah, Georgia, I will supply the food, may need you as the Chef :) , I know you may be seeing a lot of rain in LAX, its going to be 70 degrees here in Savannah tomorrow, best regards, Bill Stankiewicz
  4. Wayne Yoshida

    Wayne Yoshida

    10/01/2017
    One of the reasons why I love Barbacoa - Barbecue - BBQ:
    No dishes to wash, just burn it off to clean and sterilize . . .
    Wayne Yoshida
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    Bill Stankiewicz, ๐Ÿ Brand Ambassador
    10/01/2017 #4 Bill Stankiewicz, ๐Ÿ Brand Ambassador
    I did a typo & corrected the post Wayne: Hello Wayne: @Wayne Yoshida, you may need to post some pictures here, I do like Cherry pie Puff's, now I have to add some Cherry Pies too to my cart at the store. regards, Bill Stankiewicz
    Wayne Yoshida
    10/01/2017 #2 Wayne Yoshida
    #1 I made some "Apple Puffs" a while ago. It was an experiment. Turned out OK. Sort of like little apple pies. Yum.
    Bill Stankiewicz, ๐Ÿ Brand Ambassador
    10/01/2017 #1 Bill Stankiewicz, ๐Ÿ Brand Ambassador
    You just made me very hungry@Wayne Yoshida, I have a similar grill & am off to get some fish , & chicken at Whole Foods. Keep up the nice updates here, we will now need to discuss what you have for dessert? Best regards, Bill Stankiewicz
  5. ProducerWayne Yoshida

    Wayne Yoshida

    09/01/2017
    Itโ€™s a Grill, an Oven, a Smoker โ€“ The Big Green Egg
    Itโ€™s a Grill, an Oven, a Smoker โ€“ The Big Green EggI was looking for something different to make on my Big Green Egg this past weekend since we had a break in the rain. I randomly found this recipe by Judy Cowan for Simple Stromboli.Stromboli triggered a nice memory from many years ago, when I lived...
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    Paul "Pablo" Croubalian
    19/01/2017 #9 Paul "Pablo" Croubalian
    Nice first try, Wayne. I'm getting impressed with the BGE.

    On the subject of washes: In order of what darkens most: Egg yolks, Simple syrup (50/50 by weight of water and sugar), 35% cream, Whole Egg, Milk, Egg white, plain water

    Try this EZ pizza dough, enough for two good strombolis or one 14" pizza (you'll need a scale. Weights in grams) Instant yeast: 5g, All-Purpose flour: 255g, Lukewarm Water: 175g, Salt 4g, Oil: 15g

    If you have a stand mixer: Dump everything in the bowl. Mix at lowest speed until combined. Mix another 5-8 minutes until less "shaggy" at next to lowest speed.

    By hand: Dump everything in a bowl and mix thoroughly. Transfer to a large floured surface and get your hands dirty. Knead until smoother.

    Let sit covered for 30 minutes. Punch it down. Let sit covered for another hour. Portion and use
    Paul "Pablo" Croubalian
    19/01/2017 #8 Paul "Pablo" Croubalian
    Nice first try, Wayne. I'm getting impressed with the BGE.

    On the subject of washes: In order of what darkens most: Egg yolks, Simple syrup (50/50 by weight of water and sugar), 35% cream, Milk, Egg white, plain water

    Try this EZ pizza dough, enough for two good strombolis or one 14" pizza (you'll need a scale. Weights in grams) Instant yeast: 5g, All-Purpose flour: 255g, Lukewarm Water: 175g, Salt 4g, Oil: 15g

    If you have a stand mixer: Dump everything in the bowl. Mix at lowest speed until combined. Mix another 5-8 minutes until less "shaggy" at next to lowest speed.

    By hand: Dump everything in a bowl and mix thoroughly. Transfer to a large floured surface and get your hands dirty. Knead until smoother.

    Let sit covered for 30 minutes. Punch it down. Let sit covered for another hour. Portion and use
    Lisa ๐Ÿ Gallagher
    19/01/2017 #7 Lisa ๐Ÿ Gallagher
    #6 i like that idea @๐Ÿ Fatima Williams ๐ŸŒฝ๐Ÿ”๐Ÿ•๐Ÿจ
    ๐Ÿ Fatima Williams
    19/01/2017 #6 ๐Ÿ Fatima Williams
    Yummy for the tummy ! When life makes us meet if ever @Wayne Yoshida , @Lisa ๐Ÿ Gallagher and @Donna-Luisa Eversley please can you repeat this mistake I would love it :) :)
    Lisa ๐Ÿ Gallagher
    19/01/2017 #3 Lisa ๐Ÿ Gallagher
    This made me so hungry and I'm cooking LOL. @Wayne Yoshida, when I make stromboli I add, cheddar, ham, pepperoni, hot pepper cheese, green peppers and mushrooms. I think I need the green egg, I already have the stone!! I love your food/egg posts :))
    John White, MBA
    18/01/2017 #2 John White, MBA
    OMG!! Yum, yum!!
    Donna-Luisa Eversley
    18/01/2017 #1 Donna-Luisa Eversley
    @Wayne Yoshida hahaha.. gosh I am feeling hungry just looking at your "wayneboli" ! It sure looks appetizing. Think you might be onto something here.

    Hey folks check this out.. @Paul "Pablo" Croubalian @Pascal Derrien @Lisa ๐Ÿ Gallagher @John White, MBA @Don ๐Ÿ Kerr @๐Ÿ Fatima Williams
  6. ProducerWayne Yoshida

    Wayne Yoshida

    29/12/2016
    Tapenade Stuffed Pork Loin
    Tapenade Stuffed Pork LoinI decided to move away from making a ham for Christmas and made these two tapenade stuffed pork loin roasts on my Big Green Egg instead. One has a green olive tapenade and the other uses a black olive tapenade.This recipe is based on Steven...
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    Lyon Brave
    08/01/2017 #20 Lyon Brave
    mouth watering
    Pamela ๐Ÿ Williams
    02/01/2017 #19 Pamela ๐Ÿ Williams
    #17 You'll need to try it and let me know the verdict.
    Pamela ๐Ÿ Williams
    02/01/2017 #18 Pamela ๐Ÿ Williams
    #17 I think I saw something like that on Diners, Drive Ins, and Dives on the Food Channel. Yes, I'm a Guy fan...
    Wayne Yoshida
    02/01/2017 #17 Wayne Yoshida
    #16 Can you imagine a pizza inside? Sausage, pepperoni, cheese, sun dried tomatoes!
    Pamela ๐Ÿ Williams
    02/01/2017 #16 Pamela ๐Ÿ Williams
    #15 LOL...soooorrry! just trying to describe how it tastes to me...
    Wayne Yoshida
    02/01/2017 #15 Wayne Yoshida
    #11 Ugh. Thanks for painting that taste in my mouth and mind. LOL. ARG. Try mozzarella, the pizza cheese!
    Wayne Yoshida
    02/01/2017 #14 Wayne Yoshida
    #10 Paul - the super market cut is "tenderloin" - they both were about 3 pounds. I also make a version stuffed with cheese (I use parmesan or mozzarella or some other "good melting" cheese, carrots and celery - like in a matambre.

    Asparagus, goat cheese and raspberries! I have to try that!

    I'm thinking raisins, too.
    Wayne Yoshida
    02/01/2017 #13 Wayne Yoshida
    #9 Nice! I want to see that!
    Paul "Pablo" Croubalian
    30/12/2016 #12 Paul "Pablo" Croubalian
    #11 Pretty much anything goes, although some melt too much.
    Pamela ๐Ÿ Williams
    30/12/2016 #11 Pamela ๐Ÿ Williams
    #10 what other cheese would you recommend? I can't stand goat cheese. I helped my brother raise goats and the taste is too much like the smell of goat urine...Ugh. LOL!
    Paul "Pablo" Croubalian
    30/12/2016 #10 Paul "Pablo" Croubalian
    Yummy looking! I realize that cuts change name with geography. Is that a loin or the filet/tenderloin?

    I use the filet and stuff it with all sorts of things. My fave is asparagus, goat cheese and raspberries
    Pamela ๐Ÿ Williams
    30/12/2016 #9 Pamela ๐Ÿ Williams
    #7 okay so I ended up making them with a sundried tomato tapenade and it was pretty tasty! The sweetness of the cured bacon was an excellent cpmplement to the tomato acidity
    Wayne Yoshida
    29/12/2016 #8 Wayne Yoshida
    #6 Oh yeah! They make great sandwiches. The tapenade is also good for grilled or toasted French bread
    Wayne Yoshida
    29/12/2016 #7 Wayne Yoshida
    #5 Grilled salmon without the capers, but smoked on a cedar plank!
    Franci๐ŸEugenia Hoffman
    29/12/2016 #6 Franci๐ŸEugenia Hoffman
    Yum. This looks scrumptious!!
    Pamela ๐Ÿ Williams
    29/12/2016 #5 Pamela ๐Ÿ Williams
    #4 thank you! and I like capers. Grilled salmon in a caper sauce is one of my favorite dishes! Oh well, to each his own :0)
    Wayne Yoshida
    29/12/2016 #4 Wayne Yoshida
    #3 Capers = salty peas. . .

    Same temp. 300 to 350. Cook to internal temp at least 160. Let it rest for 5 minutes so the juices will stay. These two roasts took about 1-1/2 hours. Chops will probably be shorter. But check with the thermometer to be sure.
    Pamela ๐Ÿ Williams
    29/12/2016 #3 Pamela ๐Ÿ Williams
    #2 Too chilly and windy for the BBQ so the oven it is! My son-in-law hates black olives and I happen to have some good green olives in the frig. I think I'll give it a shot! Thanks for the idea. (oh, I'll leave the capers out too, he doesn't like those either, picky fellow!) What temp would you use on the oven? the chop are about 1 1/2 to 2 inches thick
    Wayne Yoshida
    29/12/2016 #2 Wayne Yoshida
    #1 Sure! The "olive paste" is one way to add moisture. Depending on how thick the chops are, you can just make a cut into one side of the chop, or butterfly them and then put the tapenade in. Different olives make a difference -- this was an experiment to check how the olives compared. I thought the green olives would be too salty - but turned out I like the green version better.

    I used the common "early California" pitted black olives from a can, and the green pimiento stuffed green olives from the same company. Greek olives may be classier, but I think they are too bitter for me.

    Let us know how your pork chops come out!

    BTW - this can be done in the oven or broiler. But using the BBQ is more fun.
    Pamela ๐Ÿ Williams
    29/12/2016 #1 Pamela ๐Ÿ Williams
    Wayne, could this be modified to make stuffed pork chops? I've got some thawing right now and was trying to decide what to do with them :-)
  7. Wayne Yoshida

    Wayne Yoshida

    22/12/2016
    Holiday Ultimate Prime Rib! Too late for me, I will be making roast pork with tapenade.
    Wayne Yoshida
    The Ultimate Holiday Prime Rib
    barbecuebible.com Steven Raichlen's two-step method, debuted on Project Smoke, is the ultimate way to cook prime rib, also known as a standing rib roast. Get the...
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  8. Wayne Yoshida

    Wayne Yoshida

    14/11/2016
    Still have leftover Halloween candy? Me too. Make these on your smoker . . . inside-out chocolate smoke-baked apples Wayne Yoshida
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    Wayne Yoshida
    15/11/2016 #3 Wayne Yoshida
    #2 Thanks John. Variations of this are floating around the BBQ circuits. The best part of this easy dessert trick is the clever combinations one can come up with.

    Like - cheese and bacon. Bacon and chocolate. Apricot jam, cream cheese, brown sugar and butter. Or graham cracker or cookie crumbs and marshmallows.

    The tasty ideas are endless!
    John Valledor
    14/11/2016 #2 John Valledor
    Wayne, what a novel idea. I had not seen nor considered this clever use of leftover sweets. Good on you!
    Aurorasa Sima
    14/11/2016 #1 Aurorasa Sima
    Thatยดs a cool idea!

    Thank you for sharing.
  9. ProducerWayne Yoshida

    Wayne Yoshida

    08/11/2016
    Orange Brined Turkey on the Big Green Egg
    Orange Brined Turkey on the Big Green EggI thought Iโ€™d share my turkey technique before the holidays so people would have a chance to give it a try this year. My secret for a juicy and tasty turkey: Brining. I use the orange brine recipe from Steven Raichlenโ€™s Primal Grill, Season 3....
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    Ako Kasahara
    10/11/2016 #4 Ako Kasahara
    #3 Grilled Musubi! That's got to be delicious!
    Wayne Yoshida
    09/11/2016 #3 Wayne Yoshida
    #1 Maybe grilling musubi - it is really good on a BBQ!
    Alvaro INFANTE SANCHEZ
    09/11/2016 #2 Alvaro INFANTE SANCHEZ
    Congratulations "Chef Yoshida" ๐Ÿ˜‰๐Ÿ˜‰
    Ako Kasahara
    09/11/2016 #1 Ako Kasahara
    Wow, @Wayne Yoshida, you and your mighty Big Green Egg did it again! What's next? Baking MOCHI for new year?
  10. Mark Blevins

    Mark Blevins

    07/11/2016
    Mark Blevins
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    Ben Shute
    19/01/2017 #6 Ben Shute
    Love the pit at the Salt Lick
    Tony Brandstetter
    08/11/2016 #5 Tony Brandstetter
    Smoke em if you got em!
    Wayne Yoshida
    08/11/2016 #4 Wayne Yoshida
    Nice! Sharing on the Barbacoa Barbecue BBQ Hive!
    Juan Imaz
    07/11/2016 #3 Juan Imaz
    Very nice pic!
    George Touryliov
    07/11/2016 #2 George Touryliov
    Yummy! Some red wine, fresh vegetables, fruits and "life is totally good"... :-)
    Mark Blevins
    07/11/2016 #1 Mark Blevins
    One day I will have something like this in my kitchen or backyard
  11. ProducerWayne Yoshida

    Wayne Yoshida

    23/10/2016
    Beef Tri-Tip and Baked Potato on the Big Green Egg
    Beef Tri-Tip and Baked Potato on the Big Green EggThis is Santa Maria (Calif.) Style tri-tip. The crust is salty and smoky and peppery and garlicky. The technique is shared byย Rich Miller, aka "Morrow Bay Rich,"ย here is the original posting.The rub is enough to make two three lb./ 1.4 kg tri-tip...
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    Ako Kasahara
    23/10/2016 #4 Ako Kasahara
    Love, love, love Santa Maria Style tri-tip! Invite me the next time you cook.
    Alvaro INFANTE SANCHEZ
    23/10/2016 #3 Alvaro INFANTE SANCHEZ
    #2 I love the garlic too but pepper.....
    Wayne Yoshida
    23/10/2016 #2 Wayne Yoshida
    #1 Yes, could be. You can always reduce or remove some things. I do love the garlic and beef!
    Alvaro INFANTE SANCHEZ
    23/10/2016 #1 Alvaro INFANTE SANCHEZ
    Maybe too spicy for me.....
  12. Wayne Yoshida

    Wayne Yoshida

    22/10/2016
    How do you transport a Large Big Green Egg in a Prius?

    Take it apart!

    Bottom shell in the passenger seat. Firebox and top shell in the cargo space.
    Wayne Yoshida
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    Lisa ๐Ÿ Gallagher
    22/10/2016 #2 Lisa ๐Ÿ Gallagher
    Very inventive @Wayne Yoshida!
    Aurorasa Sima
    22/10/2016 #1 Aurorasa Sima
    Sound advice, dear @Wayne Yoshida. Iยดll keep that in mind for the next time I want to transport a huge green egg.
    (;
  13. Wayne Yoshida

    Wayne Yoshida

    18/10/2016
    Now There are Twins! Another Large Big Green Egg is added to my family . . . . . Wayne Yoshida
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    Wayne Yoshida
    18/10/2016 #2 Wayne Yoshida
    #1 Lisa - Yes, these are charcoal "kamado" - a ceramic cooker that can be used as an oven, smoker and grill. I've baked pies and crumbles (cobblers), smoked ribs and pork loins, and grilled steaks and hot dogs on these Big Green Eggs -- http://biggreenegg.com/
    Lisa ๐Ÿ Gallagher
    18/10/2016 #1 Lisa ๐Ÿ Gallagher
    These are charcoal grills @Wayne Yoshida? Now don't put up a recipe and make me feel very hungry again this time of night LOL.
  14. Wayne Yoshida

    Wayne Yoshida

    13/10/2016
    Mark Zuckerberg - "Barbecue Nerd"?

    Good to see Mark using a Big Green Egg (BGE) . . . .
    Wayne Yoshida
    Grilling Tips from Mark Zuckerberg, Barbecue Nerd
    www.eater.com The Facebook founder talks smoked...
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  15. ProducerWayne Yoshida

    Wayne Yoshida

    12/10/2016
    Sweet Mustard Glazed Chicken Thighs
    Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.Thereโ€™s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
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    Wayne Yoshida
    12/10/2016 #10 Wayne Yoshida
    #5 Hello Ako -- Yes, I do practice what I preach! Thank you for reading and commenting.
    Wayne Yoshida
    12/10/2016 #9 Wayne Yoshida
    #3 Dean -- Arg! I wonder if you can make some?
    Wayne Yoshida
    12/10/2016 #8 Wayne Yoshida
    #1 OK @Lisa ๐Ÿ Gallagher -- you got my attention on your very strange marinade -- please share!
    Wayne Yoshida
    12/10/2016 #7 Wayne Yoshida
    #2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.

    Share some of your recipies!
    Wayne Yoshida
    12/10/2016 #6 Wayne Yoshida
    #1 Lisa - Thanks for your comment. I have a sister who likes everything burnt. (Blackened?)

    It may have been the sugar in your marinade. Do you grill indirectly when cooking chicken? That may help.
    Ako Kasahara
    12/10/2016 #5 Ako Kasahara
    So @Wayne Yoshida, you really are the BBQ master. It was not just a sample title you use in the LinkedIn classes you teach. Look so yummy!
    Lisa ๐Ÿ Gallagher
    12/10/2016 #4 Lisa ๐Ÿ Gallagher
    #3 wow, it must be very expensive @Dean Owen. I can usually buy it here for 9.00
    Dean Owen
    12/10/2016 #3 Dean Owen
    Maple syrup is so expensive here in Shanghai that it is one the only a handful of items on supermarket shelves that are on display in locked cabinets, or when the bottles have a small handled, they are chained to the shelves under padlock.
    Tony Brandstetter
    12/10/2016 #2 Tony Brandstetter
    Thank you for the tip Wayne, I have been using more and more maple syrup in my cooking and I found that the all natural is the real deal -
    Lisa ๐Ÿ Gallagher
    12/10/2016 #1 Lisa ๐Ÿ Gallagher
    @Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
  16. Wayne Yoshida

    Wayne Yoshida

    10/10/2016
    Sweet Mustard Glaze Chicken Thighs
    Sweet Mustard Glaze Chicken Thighs On the Big Green Egg...
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  17. ProducerWayne Yoshida

    Wayne Yoshida

    25/09/2016
    Replacing the Big Green Egg BBQ Gasket
    Replacing the Big Green Egg BBQ GasketPhoto above: The old gasket is charred and no longer provides a good seal. If you look closely at the lid, you can see where the gasket looks like it pulled away from the rim and got sucked into the domeMy Big Green Egg (BGE) ceramic cooker is about...
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    Wayne Yoshida
    25/09/2016 #2 Wayne Yoshida
    #1 Tony - thanks for reading and commenting. The Weber kettle is the standard for a lot of folks. I had a "fake" kettle while in college, and it rusted out. Back then I just made burgers, dogs and steaks and direct-grilled.

    FYI, I chose the BGE after doing some restoration of my parent's old ceramic cooker. I do not know the manufacturer, but it was purchased when I was a kid, over 30 years ago. I looked online for parts and discovered the current Big Green Egg and their story. They are made in Georgia but based on the ancient Chinese and Japanese cookers from a looooooong time ago....

    On the BGE maintenance - this is a good question. Here are a few things:
    1) Glad to know you like real fire and not gas, although gas is convenient.

    2) I use all natural lump charcoal (Royal Oak) and it not only burns hotter and longer, it burns cleaner - that is, when I am done cooking, I scrape off the grill grate (the unit comes with a ceramic-coated grate, but lately, stainless steel is being provided), and oil it. Then I close all vents and snuff out the fire. This will burn off the reamaing junk on the grill -- and, there is always some useable coal for the next cook.

    3) Since there is less ash, there's not much to throw out.

    Other than keeping the grill clean - there really is no other maintenance for it. I used to store it inside my garage, but my car project fills my 2-car garage, so now I just leave it on my patio outdoors. I just wipe the outer shell every now and then.

    Here is why I chose the BGE over the other charcoal grills: It is much more than a "smoker." It can be used like an oven, a smoker and a grill. The two-piece shell - an inner fire box and an outside shell -- are insulated, so the fuel lasts longer. I can smoke a brisket for as long as 8 or more hrs. I also think there may be more moisture retained inside the ceramic cooker because I really do not have to baste.

    I think the best thing is the temperature control and the stability I get. I
    Tony Brandstetter
    25/09/2016 #1 Tony Brandstetter
    Thanks for the information Wayne, sound like there is a lot of work involved, as with any charcoal grills, they are not as quick or convenient as gas/propane. However the flavor of charcoal is outstanding, personally I would never go back to propane, my taste buds will not let me.


    I own a Weber kettle grill, I have had it for a number of years and has served me well., just look at the size of my waste. I have had to do zero maintenance on the Weber, so let me ask you... Is the egg that much better?
  18. ProducerWayne Yoshida

    Wayne Yoshida

    13/09/2016
    Beer Can Chickens on the Big Green Egg Ceramic Cooker
    Beer Can Chickens on the Big Green Egg Ceramic CookerBeer can chickenย with grilled squash and garlic bread.Each chicken is covered with a sweet-spicy dry rub, sitting on top of a half can of beer . . . In the first step, the cook gets to consume a half can of beer. What can be better?Then placed on...
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    Lisa ๐Ÿ Gallagher
    14/09/2016 #10 Lisa ๐Ÿ Gallagher
    #6 I'm glad you were able to find ways to get over your insomnia @Wayne Yoshida, it's hard to function as the day progresses when you can't sleep at night.

    That's one of my problems, I tend to have stress replay over and over at night; so I stay on my pc and it stops for the time. I know that's not the answer though.

    Hmm I drink one cup of coffee in the am, that shouldn't be an issue or could it be?

    I do need to get back to the gym and I'm going to for sure, along with setting a set time to go to bed and get up. My Dr. told me it can be a slow process and even if I get up 15 mins earlier each morn, and go to bed 15 mins earlier until I'm falling asleep at the time I would really like to be, practice that.

    Thanks for sharing, it's tough when you have insomnia, especially if you have to be on the run all the time!!
    Wayne Yoshida
    13/09/2016 #9 Wayne Yoshida
    #7 Yes!
    Donna-Luisa Eversley
    13/09/2016 #8 Donna-Luisa Eversley
    #7 hahaha...I use a couple corks of rum in curry and stews.. and double in a glass of coconut water while I wait having a sip...hmmm @Paul "Pablo" Croubalian
    Paul "Pablo" Croubalian
    13/09/2016 #7 Paul "Pablo" Croubalian
    #2 That would depend, Donna-Luisa. Is the alcohol for the meat or the cook?

    I usually brine my beer can chicken in a beer base so it gets to sink in.
    Wayne Yoshida
    13/09/2016 #6 Wayne Yoshida
    #5 Ah. I had that a while ago. For me, it was anxiety about my list of stuff to do, studying for exams and consuming too much coffee every day. One thing that really helped: I started writing down the things to do - and added a column for priority. It was loose -- "need now," "need later," and "optional."

    After a while, this stress about getting stuff done went away, and so did my need for the to do list. I gave up coffee, and also started walking/running or working out. Helps me sleep.

    A few years ago, I had to do the opposite: Stay awake for 20 or more hours at a stretch (radio contesting). I would put myself on caffeine deprivation for at least a week before. Then consume coffee and cola drinks. That worked.

    These days, my schedule is more normal. I average 7 hrs sleep each night, and my body clock wakes me up at 5:30 am each morning. That helps when I have to get up early to catch a plane. . .
    Lisa ๐Ÿ Gallagher
    13/09/2016 #5 Lisa ๐Ÿ Gallagher
    #3 @Wayne Yoshida, He's smarter than me, he was sleeping at 2am LOL! I have insomnia and I've been working on it.
    Wayne Yoshida
    13/09/2016 #4 Wayne Yoshida
    #2 Thanks so much. It is an interesting idea. But this could be a BBQ myth. . .
    Wayne Yoshida
    13/09/2016 #3 Wayne Yoshida
    #1 Lisa - 2 AM! Yikes. Good to know you have a BBQ-ing neighbor who shares!
    Donna-Luisa Eversley
    13/09/2016 #2 Donna-Luisa Eversley
    Wow @Wayne Yoshida this is yummy! I find that beer or alcohol can enhance flavors when cooking. Great appetizing post!
    Lisa ๐Ÿ Gallagher
    13/09/2016 #1 Lisa ๐Ÿ Gallagher
    It's 2:44 am EST and now I want to cook beer can chicken ;-) My neighbor makes it and it's tasty. Your recipes always make me very hungry. Thanks for sharing this @Wayne Yoshida
  19. ProducerWayne Yoshida

    Wayne Yoshida

    05/09/2016
    Persian Beef Kebabs
    Persian Beef KebabsI am often inspired by whatโ€™s on sale or whatโ€™s in the โ€œmanagerโ€™s specialโ€ bin at the local supermarket. This morning, I saw two packages of filet mignon, a total of almost two pounds.Although I love simply grilling this cut with fresh garlic, I...
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  20. Wayne Yoshida

    Wayne Yoshida

    29/08/2016
    Brined Baked Potatoes - smoke them on a pizza stone. Don't forget to poke holes in the skin! Wayne Yoshida
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    Comments

    Wayne Yoshida
    30/08/2016 #3 Wayne Yoshida
    #1 Don - let me know how it went!
    Wayne Yoshida
    30/08/2016 #2 Wayne Yoshida
    #1 @Don ๐Ÿ Kerr - thanks for looking. Here is a quick summary: I use rock (Kosher) salt or sea salt. I used a half cup of salt in 2 quarts water.. . . Scrub the potatoes so the skin will be edible . . . soak for 4 or so hours . . . take them out, dry with paper towels, rub them with oil (I use Extra Virgin olive oil) . . . grill temp is 400 degrees F . . . use a pizza stone .. . roast until done. (Poke with a skewer) . . . More info here - https://wayne-yoshida-kh6wz.com/2013/05/19/baked-potato-on-the-big-green-egg/
    Don ๐Ÿ Kerr
    29/08/2016 #1 Don ๐Ÿ Kerr
    Have got to try these. Will use taters from my friends at EarthFresh. m long do you brine them and bake 'em?
  21. Wayne Yoshida

    Wayne Yoshida

    23/08/2016
    My BBQ (Barbacoa) Hero Steven Raichlen - where does he go for BBQ?
    Wayne Yoshida
    Steven Raichlenโ€™s Favorite BBQ Restaurants in America
    www.thedailybeast.com We got best-selling author Steven Raichlen to share with us his favorite barbecue spots in the...
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  22. Wayne Yoshida

    Wayne Yoshida

    15/08/2016
    The Smoke Ring shows when ribs are done right Wayne Yoshida
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  23. Wayne Yoshida

    Wayne Yoshida

    26/07/2016
    Speaking of the meat doneness test -- here is what I use. My build-in tester, as used by Steven Reichlen
    Rib Steak Poke Test - Primal Grill with Steven Raichlen
    Rib Steak Poke Test - Primal Grill with Steven Raichlen Now presented in amazing HIGH DEFINITION, Primal Grillยฎ with Steven Raichlen Season 3, offers more thrilling grilling based on the worlds oldest and most...
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  24. Mark Blevins

    Mark Blevins

    25/07/2016
    Mark Blevins
    scontent.xx.fbcdn.net
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    Comments

    Brian McKenzie
    29/07/2016 #5 Brian McKenzie
    steak heating bastards !
    Jim Murray
    25/07/2016 #4 Jim Murray
    That's great.
    Wayne Yoshida
    25/07/2016 #3 Wayne Yoshida
    Thank you @Mark Blevins. I shared this on the Barbacoa Barbecue BBQ hive
    Wayne Yoshida
    25/07/2016 #1 Wayne Yoshida
    Steak doneness chart. But you should know the pinch test, right?
  25. ProducerWayne Yoshida

    Wayne Yoshida

    17/07/2016
    Corn! Maize!
    Corn! Maize!Sometimes, words are not needed. Here's an example - Corn on the...
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    Comments

    Wayne Yoshida
    16/08/2016 #4 Wayne Yoshida
    #3 Yes. Once you try it, you won't go back. And it is so much easier - no need to remove the husk and silk!
    Tony Brandstetter
    16/08/2016 #3 Tony Brandstetter
    I have just discovered corn on the BBQ, OMG I don't think I can eat it any other way, I'm a spoiled little boy
    Wayne Yoshida
    18/07/2016 #2 Wayne Yoshida
    #1 Thanks @Julie Hickman - and making it on the BBQ makes it more exciting. I like it when the kernels pop and the husk and silk burn off.
    Julie Hickman
    17/07/2016 #1 Julie Hickman
    There are few things better than fresh roasted corn!! :)
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