This is my BBQ Edict! Barbecue basics 2.0 and Party in da' backyard. (MY first 2 in 1 blog)

This is by far the hardest blog to write to date. Not because I have nothing to say, but frankly because I feel like a bag of microwave popcorn ready to explode. 

When anyone mentions the word   Barbeque I  get excited!  Maybe because it's in my Caribbean DNA.   

Fun fact. Barbecue comes  from the Haitian word Barabicu which for the Taino people meant "scared fire pit"! 

Photo- Me doing a demo with some other local chefs on old school  Barabicu! 

Photo- Me doing a demo with some other local chefs on old school  Barabicu! 

Fast forward to today when the American Bbq giants like Aaron Franklin and Kenny Gilbert are doing things that would make any of our ancestors very proud. Restaurants like Franklin Barbecue in Austin Texas are notorious to having 6 hour waits and sell out of barbecue every single day they open their doors. 

Developing the sort after  HUE  that smoking meat obtains due to the maillard reaction. ( This was after 2 hours. Only 5 more to go). 

Developing the sort after  HUE  that smoking meat obtains due to the maillard reaction. ( This was after 2 hours. Only 5 more to go). 

Okay, now that we done some history and paid homage here's a few recipes and tips for anyone getting into barbecue. 

  1. Don't take it too seriously. Unless you plan to make a living from this, historically BBQ is about sharing and having fun. Yes there are certain techniques etc, but none of them are designed to replaced the joys that slow cooking meat should bring. 
  2. Buy good meat. Dis isn't the time to go to the market and buy the cheapest cut of meat available. Good in. Good out!       
  3. Don't rush it. I said it before, Caribbean people have the propensity to go hard and fast. In this case, to go low and slow is often best. So grab some friends and hang out in da' backyard and chill. 

Most importantly- Never ever ever ever boil ribs or precook any meat for this method of preparation. If you do I will personally come to your house with a fire extinguisher and ruin your event! 

My friends @tuesdaywhiteblogs and @shesomajor two amazing hometown bloggers who I look up to, would probably scold me for combining these two "blogs" together, but I just have to.  

A backyard party event we did to celebrate the engagment of a friend's sister.  📸 by @terrelwcareyphoto ( Most of today's photos are btw) 

A backyard party event we did to celebrate the engagment of a friend's sister.  📸 by @terrelwcareyphoto ( Most of today's photos are btw) 

Although this may not be the typical scene for us in the Bahamas, this is a very Pinterest version of what I'm talking about. However, it was the best picture I had so don't hate cuz! 

So usually we are a bit rowdier, more scattered and all crouched of a styrofoam plate ( sorry tree huggers) with mountains of food. A few items of which I would love to discuss today. 

  1. If you're in charge of the potato salad and you put it anywhere near the fridge prior to your arrival, it's no wonder your last lover left you. You play too much! Something about potato salad and being refrigerated does NOT work.  
  2. Stop waiting for Johnny to bring the sodas to put anything to drink on ice. Step your hosting game up and offer an arrival drink. (OF COURSE I WOULD SAY MY COCONUT SWITCHA FROM MY PREVIOUS POST) 
  3. If you're going to put anything on the grill don't skimp on the condiments. From raw onions to good pickles to decent mustard good backyarding deserves the best.

 

Insert pickle recipe here.

1 cup white vinegar  

1 cup sugar  

3 cups distilled water  

1/2 cup pickling spice.  

Combine in sauce pot. Bring to a boil for exactly 10 minutes remove from the heat and cool. Add to any vegetable and  pickle  for at least 48 hours in a sealed container.  

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For me having a party always means getting others involved. However, as the host you should ensure that you have at least one conversational dish in your repertoire. For me that is my tomato salad with coleslaw vinaigrette. 

 

Tomatoes salad with coleslaw vinaigrette  

Tomatoes salad with coleslaw vinaigrette  

Yes as promised here is my simple yet one of the most amazing dishes for the summer.  

1 lb of cabbage, freshly shredded, very thinly 

2 whole medium carrots, freshly grated 

1 red onion, finely sliced

1/2 green bell pepper,  diced

1 pound of assorted fresh ripe tomatoes. Don't be cheap buy the good kind. 

3 cups Hellman's mayonnaise  

1/2 cup white sugar  

Juice from 1 lime 

1/4 cup white vinegar  

1 heaping tsp of fresh ground black pepper 

A dash or 2 of Kosher salt

M.O.P.

Combine the cabbage, onion,  bell pepper, carrots and salt and bruise them in a bowl with something heavy. This is to release the natural juices from the vegetables. (I'm sure you've figured out by now that we are taking left over slaw juice and using it to dress another salad.) Let this sit at room temperature for 1 hour. 

Next, mix in all the remaining ingredients and let this sit for 3 hours or up to overnight in your refrigerator. Remove and strain. Squeezing out all the juices. 

Just before your ready to serve cut the tomatoes and dress liberally with the Coleslaw vinaigrette.  

I assure you if you master this recipe you will be the talk of the party. 

Whew! What an entry . My fingers are tired. I hate reviewing my work and frankly I think this is enough info for one read. 

So check in with me this week and stay tuned for some more tips and recipes for exciting backyarding.