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Barbacoa Barbecue BBQ - beBee

Barbacoa Barbecue BBQ

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  1. 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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  2. ProducerWayne Yoshida

    Wayne Yoshida

    08/11/2016
    Orange Brined Turkey on the Big Green Egg
    Orange Brined Turkey on the Big Green EggI thought I’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 Raichlen’s Primal Grill, Season 3....
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    Comments

    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" 😉😉
    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?
  3. Mark Blevins

    Mark Blevins

    07/11/2016
    Mark Blevins
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    Comments

    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
  4. 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 by Rich Miller, aka "Morrow Bay Rich," here is the original posting.The rub is enough to make two three lb./ 1.4 kg tri-tip...
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    Comments

    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.....
  5. 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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    Comments

    Lisa Gallagher
    22/10/2016 #2 Lisa Gallagher
    Very inventive @Wayne Yoshida!
    Aurorasa Sima
    22/10/2016 #1 Aurorasa Sima
    Sound advice, dear @Wayne Yoshida. I´ll keep that in mind for the next time I want to transport a huge green egg.
    (;
  6. 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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    Comments

    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 Gallagher
    18/10/2016 #1 Lisa 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.
  7. 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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  8. 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.There’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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    Comments

    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 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 Gallagher
    12/10/2016 #4 Lisa 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 Gallagher
    12/10/2016 #1 Lisa 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!
  9. 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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  10. 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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    Comments

    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?
  11. 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 chicken 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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    Comments

    Lisa Gallagher
    14/09/2016 #10 Lisa 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 Gallagher
    13/09/2016 #5 Lisa 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 Gallagher
    13/09/2016 #1 Lisa 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
  12. ProducerWayne Yoshida

    Wayne Yoshida

    05/09/2016
    Persian Beef Kebabs
    Persian Beef KebabsI am often inspired by what’s on sale or what’s in the “manager’s special” 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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  13. 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 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 Kerr
    29/08/2016 #1 Don Kerr
    Have got to try these. Will use taters from my friends at EarthFresh. m long do you brine them and bake 'em?
  14. Wayne Yoshida

    Wayne Yoshida

    23/08/2016
    My BBQ (Barbacoa) Hero Steven Raichlen - where does he go for BBQ?
    Wayne Yoshida
    Steven Raichlen’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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  15. Wayne Yoshida

    Wayne Yoshida

    15/08/2016
    The Smoke Ring shows when ribs are done right Wayne Yoshida
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  16. 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 Grill® with Steven Raichlen Season 3, offers more thrilling grilling based on the worlds oldest and most...
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  17. 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?
  18. 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!! :)
  19. ProducerWayne Yoshida

    Wayne Yoshida

    03/07/2016
    Greek Bifteki with Tzaziki
    Greek Bifteki with TzazikiBifteki is a fancy hamburger. Tzaziki is a yogurt-based sauce with dill and garlic, a refreshing change from any other burger condiment. I had this dish at a nearby Greek restaurant, and it was so good, I thought I’d make it on the...
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    Comments

    Lisa Gallagher
    09/08/2016 #26 Lisa Gallagher
    #25 Now that would be great. But what happens when we smell something so delicious we want to eat it? Hellooooo Jetsons... need a smell & eat app LOL @Brian McKenzie
    Brian McKenzie
    09/08/2016 #25 Brian McKenzie
    They really need a smell o vision App.
    Looks great, cant wait to get it across the grill
    Lisa Gallagher
    05/07/2016 #24 Lisa Gallagher
    #21 thats what I meant to tell you @Wayne Yoshida, I did make mine with Lamb and it was really good. I think I may have added some pork to it though.
    Wayne Yoshida
    04/07/2016 #23 Wayne Yoshida
    #22 Yes @Teagan Geneviene - mighty tasty. Enjoy the holiday and all festivities tonight!
    Teagan Geneviene
    04/07/2016 #22 Teagan Geneviene
    That looks too tasty! Cheers and Happy Fourth of July.
    Wayne Yoshida
    04/07/2016 #21 Wayne Yoshida
    This might be good with lamb.
    Wayne Yoshida
    04/07/2016 #20 Wayne Yoshida
    #19 Yes, I think so. Here is a reference: https://books.google.com/books?id=FWKxatrLCjYC&pg=PA238&lpg=PA238&dq=kafta+kabob+Steven+Raichlen&source=bl&ots=El4Tz2sDxY&sig=DU2Jdudi3dKm3JDHRnegYLQWQoU&hl=en&sa=X&ved=0ahUKEwiRqrKth9rNAhUQxWMKHaI9DYo4ChDoAQhMMAk#v=onepage&q=kafta%20kabob%20Steven%20Raichlen&f=false
    Paul "Pablo" Croubalian
    04/07/2016 #19 Paul "Pablo" Croubalian
    #11 LOL Mint is a delicious weed. I planted some in my old house and it just spread everywhere!!! Plant mint in planters or indoors​, ONLY!

    FYI: The bifteki recipe sounds awfully similar to middle-eastern Kafta. Given Greece's proximity, I wonder if the two dishes have a common ancestor?
    Wayne Yoshida
    04/07/2016 #17 Wayne Yoshida
    #10 Grow plants and improve the air in your living space?
    Wayne Yoshida
    04/07/2016 #16 Wayne Yoshida
    #7 Yes, and simple to make!
    Wayne Yoshida
    04/07/2016 #15 Wayne Yoshida
    #4 Chives, green onions would work. Maybe parsley/cilantro. Not dikon, though
    Wayne Yoshida
    04/07/2016 #14 Wayne Yoshida
    #2 Yes! Did I forget cukes in the tzaziki list?
    Wayne Yoshida
    04/07/2016 #12 Wayne Yoshida
    #1 Yes - fancy burger with a twist
    Lisa Gallagher
    04/07/2016 #11 Lisa Gallagher
    #10 we grow ours indoors, but my husband did make his own version of a mini greenhouse lol
    Dean Owen
    04/07/2016 #10 Dean Owen
    #9 nice @Lisa Gallagher, I could probably do the same but well the air quality where I am at has a lot to be desired.
    Lisa Gallagher
    04/07/2016 #9 Lisa Gallagher
    #3 We grow our own mint and dill @Dean Owen, mint grows like a weed and dill produces easily too :))
    Lisa Gallagher
    04/07/2016 #8 Lisa Gallagher
    Good taste @Wayne Yoshida. I've made this before and LOVE it!!
    Javier beBee
    04/07/2016 #7 Javier beBee
    This looks great !
    Paul "Pablo" Croubalian
    04/07/2016 #6 Paul "Pablo" Croubalian
    #5 They should indeed. Here they are tough as hell to find.
  20. ProducerWayne Yoshida

    Wayne Yoshida

    26/06/2016
    Ono Ono Chicken Thighs on the Big Green Egg
    Ono Ono Chicken Thighs on the Big Green Egg“Ono” means “good” in Hawaiian. For emphasis, “ono ono” means “very good.” This is one of my family’s favorite recipes for teriyaki chicken. Once you make chicken like this at home, you may not be able to order teriyaki chicken at any...
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    Comments

    Paul "Pablo" Croubalian
    09/08/2016 #12 Paul "Pablo" Croubalian
    In case anyone is wondering, I never have sake in the house. Not that I have anything against it, on the contrary. I can't keep it because I drink it like a seven-year-old drinks Kool-Aid. That stuff is just too damned yummy
    Wayne Yoshida
    09/08/2016 #11 Wayne Yoshida
    #10 YES! JD is excellent with this recipe , "@Paul "Pablo" Croubalian - the best part indeed is the ration for the cook!
    Paul "Pablo" Croubalian
    09/08/2016 #10 Paul "Pablo" Croubalian
    This marinade is very similar to mine, except I use Jack Daniels instead of sake. The ratio is the same, but I add an extra ounce or three for the cook. I too remove the skins, but I prefer to debone the thighs.
    Brian McKenzie
    09/08/2016 #9 Brian McKenzie
    Yumm ! Great tips on skinning the chicken, I have a habit of leaving it on, I will have to try this version of prep. THANKS!
    NO one
    27/06/2016 #8 NO one
    #6 I bet it would taste better and it would be way healthier! Great idea!!
    Wayne Yoshida
    27/06/2016 #7 Wayne Yoshida
    #3 @Paul Waters, thanks for your comment. And yes, I suspect chicken in the States could be fatter, as you can see from the picture. I suppose I could start using free range, all natural chickens. But, my inspiration usually comes from what is on sale at the super market!
    Wayne Yoshida
    27/06/2016 #6 Wayne Yoshida
    #4 Thank you for the example from the Kitchen Mason, @NO one - In addition to the change from sake to tequila, I wonder how it would be with honey instead of sugar . . .
    Wayne Yoshida
    27/06/2016 #5 Wayne Yoshida
    #2 Yes @Dean Owen, mirin is probably better, but sometimes difficult to find. I want to try it with tequila...
    NO one
    27/06/2016 #4 NO one
    This reminds me of @Kitchen Mason's Chicken Teriyaki http://kitchenmason.com/2011/10/09/chicken-teriyaki/ what a surprise @Wayne Yoshida from you, I love making recipes with this flavors
    Paul Walters
    27/06/2016 #3 Paul Walters
    Indonesian chickens suffer badly from Anorexia so no hope of removing fat as there aint any!!! However I shall try this recipe thank you
    Dean Owen
    26/06/2016 #2 Dean Owen
    And surprised you don't use Mirin, but use sugar instead.
    Dean Owen
    26/06/2016 #1 Dean Owen
    Looks good @Wayne Yoshida, and with ingredients I use every day. Not sure about the scraping of the fat though. Maybe your chickens are obese as the chickens I get on this side of the world are pretty lean, perhaps skinny?
  21. ProducerPaul "Pablo" Croubalian
    Shish Taouk with Everybody Garlic Sauce The EZ Way
    Shish Taouk with Everybody Garlic Sauce The EZ WayIn Turkish, “shish” means skewer or stick. “ Taouk ” means chicken. So, shish taouk means “Chicken on a stick.” Shish Touk sounds fancier.I don’t use skewers or sticks when I make it. If you prefer it skewered, knock yourself out. Either way...
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    Comments

    Lisa Gallagher
    16/06/2016 #14 Lisa Gallagher
    Making this today thanks to @Paul "Pablo" Croubalian
    Lisa Gallagher
    16/06/2016 #13 Lisa Gallagher
    I think I'm going to make this today! I love thighs better than breasts too. Oh, that just didn't sound right. The sauces, Yum! I have some zucchini- I think I will grill that as well. Thanks for sharing this dish!
    Wayne Yoshida
    12/06/2016 #12 Wayne Yoshida
    @Paul "Pablo" Croubalian, great to see more of your secret talents! The lead photo is killing me, my mouth is watering. And thanks for sharing it on my new hive.
    Paul "Pablo" Croubalian
    12/06/2016 #11 Paul "Pablo" Croubalian
    #6 re: Happier single. Me too until I met my current wife.
    Paul "Pablo" Croubalian
    12/06/2016 #10 Paul "Pablo" Croubalian
    #8 LOl, yeah we had it last night. My wife caught me writing this post.
    Paul "Pablo" Croubalian
    12/06/2016 #9 Paul "Pablo" Croubalian
    #7 Actually, @Pamela L. Williams, I made this often on my road to 60 pounds of weight loss. Sub out the oil for water, the yogurt (which I didn't mention should be plain) for the lo-cal version, double up the lemon, and stick to breasts. Low calorie and yummy. Forget about the garlic sauce, but you can sub low-calorie mayo and a sh!tload of garlic
    Bill Stankiewicz
    12/06/2016 #8 Bill Stankiewicz
    @Paul "Pablo" Croubalian, another great piece here Paul!! Now I know what I will be eating for lunch today. Many thanks, Bill Stankiewicz
    Pamela L. Williams
    12/06/2016 #7 Pamela L. Williams
    Thought! don't temp those fasting Chef Paul! It should be a commandment :-) but this does look good. Yesterday was 'scrounge' night, eating up leftovers before hitting the grocery today. I'm ready for a real meal...may have to try to talk my son-in-law to making this dish! #5
    Brian McKenzie
    12/06/2016 #6 Brian McKenzie
    I always used to buy whole frier chickens, the ex thought it was gross to eat them because the still looked like chickens. Never mind the fight the night she found out what chittlins are and where the come from. Happier single.
    Paul "Pablo" Croubalian
    12/06/2016 #5 Paul "Pablo" Croubalian
    #3 oh yeah, i forgot about Ramadan
    Dean Owen
    12/06/2016 #4 Dean Owen
    Oh I could devour the plate in the picture right now. Is it me or do I get the feeling that they market Middle Eastern food in the U.S. as usually Turkish food, and not Lebanese, Iranian, Egyptian etc like in England for example. Either way, Iranian food & Lebanese food are my favourite. Your recipe for "Turkish yakitori" looks amazing Paul-sensei ! I would like a chili-sauce with that.
    Jahanara Hoque
    12/06/2016 #3 Jahanara Hoque
    I'll eat at sunset.
    Paul "Pablo" Croubalian
    11/06/2016 #2 Paul "Pablo" Croubalian
    #1 LOL, well, my wife saw me writing this post and said, "Great idea!" So she invited everyone for a bar-b-que. Side note re: deboning chicken thighs... I just deboned 18 in 33 minutes. It's pretty quick to do. We'll be eating at 8:30 GMT-4... think you can get here in time?
    Jahanara Hoque
    11/06/2016 #1 Jahanara Hoque
    I'm hungry
  22. Wayne Yoshida

    Wayne Yoshida

    11/06/2016
    Speaking of paella -- the Bay Area (Calif. USA) Maker Faire has a traditional paella feast on setup day for the Makers. Here's an amazing video of the feast from a previous event (2014). Take a look at those giant paella pans. They serve 2,500 in just a few minutes!

    Video:
    https://www.youtube.com/watch?v=-hJziVks_9k
    Wayne Yoshida
    Relevant
  23. Wayne Yoshida

    Wayne Yoshida

    11/06/2016
    Welcome to the Barbacoa Barbecue BBQ hive! Although bees don't like smoke, humans need to experience the primal simple goodness cooking outdoors with fire and smoke makes.

    Here's a story about making paella on my ceramic cooker, a Big Green Egg.

    Please comment and share recipes and techniques for your favorites - and as always - ask questions for the colony!
    Wayne Yoshida
    Paella on the Big Green Egg
    wayne-yoshida-kh6wz.com Paella is a delicious rice dish. There was a reference to paella on a Seinfeld episode. I have eaten lots of paella, but never made it. So, after several Maker Faire events in the Bay Area, I...
    Relevant

    Comments

    Wayne Yoshida
    20/06/2016 #35 Wayne Yoshida
    #34 Thanks for sharing this. @Teagan Geneviene!
    Teagan Geneviene
    20/06/2016 #34 Teagan Geneviene
    I'll be sharing another re-post of my "3 Ingredients" culinary mystery story soon. Meanwhile here's a delicious recipe from @Wayne Yoshida.
    Lisa Gallagher
    20/06/2016 #33 Lisa Gallagher
    Thanks @Wayne Yoshida and @Paul "Pablo" Croubalian. We used to have Krogers in Ohio years ago, and I believe Giant Eagle took over as the new chain. When I visit the South (As on South Carolina) they have Krogers. I will look online or possibly a store called Wegmans in NY about 30 miles from me may carry it.
    Wayne Yoshida
    20/06/2016 #32 Wayne Yoshida
    #31 #30 #29 #28 #27 #26 -- @Lisa Gallagher, @Paul "Pablo" Croubalian is correct. Saffron is hard to explain/taste. My local grocery store has it (Ralph's - I think it is known as Kroger in some places) - but the spice company is the ordinary Spice Islands stuff in a jar. It might not be the best, but convenient.
    Paul "Pablo" Croubalian
    18/06/2016 #31 Paul "Pablo" Croubalian
    #30 if you are planning on paella, then, definitely, saffron
    Lisa Gallagher
    18/06/2016 #30 Lisa Gallagher
    #29 I think I may have to try it just once @Paul "Pablo" Croubalian! I guess the Food Network knows how to help sell a product- just keep using it over and over- repeating the name of the 'drug' lol and eventually people who love to cook and eat like myself will probably go out on a limb and buy it!!!
    Paul "Pablo" Croubalian
    18/06/2016 #29 Paul "Pablo" Croubalian
    #28 Don't get me wrong the sub will work. If you have never tried saffron, you may just be better off not trying it. It's the designer drug, the Breaking Bad Blue-Stuff, of the kitchen. Ounce for ounce it's one of the most expensive things in the world. It's the pistils of a type of orchid, dried. Once you try it, there's no going back.
    Lisa Gallagher
    18/06/2016 #28 Lisa Gallagher
    #27 Thanks @Paul "Pablo" Croubalian. I have never tasted saffron to my knowledge & when the food network suggested the two together have the same flavor, I did wonder about that. Yes, saffron is very pricey. There is a store in Pittsburgh called Penzy's spices and I bet they have it. I will have to go online and check out the price there. Penzy's spices are fresh & the best I've ever bought.
    Paul "Pablo" Croubalian
    18/06/2016 #27 Paul "Pablo" Croubalian
    #23 NO, Lisa, only saffron is saffron. Turmeric will give the color. Paprika will provide a darkening and a smokey flavour. Together, they don't make saffron. Your sub would work in a pinch, but it isn't the same. Both saffron and cardamom have no valid direct substitutes (at least none that I know of). It's too bad since they are two of the priciest things in a kitchen.
    Lisa Gallagher
    18/06/2016 #26 Lisa Gallagher
    #25 I did see the big green egg on that site :)) Sometimes I put turmeric powder, ginger, lemon and honey in a cup with steeping water and drink it as a tea.
    Wayne Yoshida
    18/06/2016 #25 Wayne Yoshida
    #23 Sorry, I keep hitting return and sending without finishing. Kind of irritating. On the saffron, yes, I heard about the turmeric trick, too but have not tried it. I got my turmeric at the grocery store. Used just a little bit and add water. I think people sub the turmeric mostly for the color..
    Wayne Yoshida
    18/06/2016 #24 Wayne Yoshida
    #23 @Lisa Gallagher - LOL. "BGE" - yes, glad you searched to see what they are. It's a ceramic cooker that can grill, smoke and bake. It is an ancient clay pot found in Japan and China. Also called "kamado." You probably found this site: http://biggreenegg.com/
    Lisa Gallagher
    18/06/2016 #23 Lisa Gallagher
    This just made me very hungry!! I never heard of a big green egg fan. I was reading at a distance and at first I thought it said, 'pan.' So I kept wondering what a green egg was lol. That looks and sounded very tasty. Grilled veggies, extra benefit. By the way, I heard on the food network if you don't have access to Saffron or the money to purchase it, that equal parts of turmeric and paprika create the same flavor, is that true?
    Bill Stankiewicz
    12/06/2016 #22 Bill Stankiewicz
    Time for Lunch after reading this great post... I am hungry!
    Bill Stankiewicz
    12/06/2016 #21 Bill Stankiewicz
    thanks for sharing @Pamela L. Williams & @Wayne Yoshida.
    Wayne Yoshida
    12/06/2016 #20 Wayne Yoshida
    #18 #17 Thank you for your comment, @Flavia Toro Rodriguez - I used sausage because I had them in my freezer. I have to admit they were Portuguese sausages from Hawaii, so there may be something lost in translation, LOL. And yes, it was very good and tasty, which is my goal when cooking. Maybe we have to call this a "fusion" paella?
    Flavia Toro Rodriguez
    12/06/2016 #18 Flavia Toro Rodriguez
    Anyway I hope it was very tasty 😊
    Flavia Toro Rodriguez
    12/06/2016 #17 Flavia Toro Rodriguez
    Sausages? Why? Sorry but I have to tell you: that is not spanish paella! 😜
    Paul "Pablo" Croubalian
    11/06/2016 #16 Paul "Pablo" Croubalian
    #14 Publishing now, @Wayne Yoshida
    Paul "Pablo" Croubalian
    11/06/2016 #15 Paul "Pablo" Croubalian
    #14 On the way, @Wayne Yoshida... Shish- Taouk with Everybody Garlic Sauce ("Everybody" 'cause there's so much garlic that everybody must eat it and stink equally)