Archive for December, 2010
History of Bayou Classic
Barbour International, Inc. was founded in 1986 and introduced the Bayou Classic line of outdoor cooking products. The initial line consisted of steel outdoor propane cookers, aluminum stockpots, cast iron deep frying skillets, and accessories for boiling and frying seafood Cajun style.
As time passed, it became apparent that many forms of American cuisine had evolved, but few products were available to fill the various needs. Recognizing this fact, Barbour International, Inc. responded by developing a full line of cooking products to meet the demands of the growing outdoor cooking market.
In 1995, Barbour International, Inc. designed a Turkey Frying product for which it holds two U.S. patents. This design has rocketed the trend of frying whole turkeys to mainstream America. In keeping with the company policy of being the innovator in the industry, Barbour International, Inc. now has additional patents pending.
To meet the needs of regions of the country having their own style of outdoor cooking based on ethnic traditions, geography, and climate; Bayou Classic offers products for all of the following:
* Southern states: “Low Country Boil”
* Eastern states: “Steaming” crabs, clams, and oysters in Eastern states
* New England: “Boiling” lobsters or steamed New England Clam Bake
* Great Lakes region: “Fish Boils”
* Central States: “Boiling” corn
* Southwest: “Slow cooking” chili and stews
* Southern California, Texas and Florida: “Steaming and Boiling” tamales and menudos
* Gulf Coast: “Boiling” crawfish, shrimp, and crabs as well as gumbos and jambalaya
* West Coast: Wok cooking
* Nationwide: “Frying” fish and chicken & turkeys
To accomplish this, the Bayou Classic line now consists of a wide variety of stockpots and steamers, deep fryers, turkey fryer kits and chicken fryers, outdoor gas cookers, cast iron cookware, and griddles. Most recently,stainless steel products including cookers, stockpots, deep fryers, and turkey fryers have been added to the product line. Barbour International, Inc.’s merchandising philosophy has been “narrow and deep”. As a result, Bayou Classic carries a broad assortment of product within this narrowly defined segment of the outdoor cooking market. The driving principle of Bayou Classic is to offer the highest product value, determined by design, function, and safety. This principle combined with Barbour International, Inc.’s commitment to deliver superior performance in all aspects of operations has brought Bayou Classic to be,”The Finest in Outdoor Cooking Products”
I am a fool. I was confronted by a company that told me they would knock my socks off and build me a new web site. It was supposed to be a whole new site devoted to outdoor propane deep fryers grills, smokers, and tailgating supplies. I really did not have the extra money to spend. I actually had to make payments on it. I was not supposed to make my final payment until everything was set up. I was told that I would be dazzled and falling all over myself. All they have done is cut and paste from my own web site…all work that I have already done myself. I was given a home page picture with nothing on it and was told that I had to now make my final payment before they would down load anything. Now all they have done is cut and paste everything. They pictures don’t match the products or anything. I am a moron. Lesson learned.
Some foods are considered to be lucky to eat at the coming of the new year. So while you are tailgating at one of the many New Years Day games why not add some good fortune for yourselves and your team for the coming year? 
Lentils as well as other beans, like black eyed peas and black beans, are considered good fortune or luck for the coming year. Italians consider the fact that lentils look like little coins and swell when you cook them signifying increased fortune for the coming year.
Many cultures enjoy pork on New Years signifying wealth and prosperity. Cuba, Austria, Spain, Portugal all consider pork a lucky food. The Germans consider pork eaten on New Years as a form of progress, eaten in the form of roast pork or sausages and sometimes combined with beans or lentils in the mix.
Cooked greens are also good fortune…obviously because money is green. Many cultures eat cooked greens on New Years for this reason. In the southern United States it is usually collard greens, The Danes eat kale, 
Germans eat sauerkraut. Supposedly the more greens you eat, the greater your fortune in the upcoming year.
So take your turkey fryer or outdoor patio stove and stock pot with you to the game and make up a big pot of lentils or lentil soup. Better yet lentils and sausages. Or make some pork and sauerkraut for the game.
Whatever lucky food you decide to make on New Years Day at the game, I’m sure the warm food on a chilly day will be a welcome treat.
Lentils and Sausage:
| 1 lb | hot italian sausage |
| 1 lg | onion, chopped |
| 1 | stalk celery, chopped |
| 1 bag | baby carrots |
| 8 cups | chicken broth |
| 2 14 oz can(s) | diced tomatoes, undrained |
| 2 clove | garlic, minced |
| 1 tsp | salt |
| 2 c | dry green lentils, rinsed |
| 3/4 tsp | black pepper |
| 1/2 tsp | red pepper flakes |
| 1/2 tsp | dried oregano |
| 1/2 tsp | dried thyme |
| 1 | bay leaf |
| 1/2 c | parmesan cheese, freshly grated |
Sprinkle with parmesan cheese and serve.
This recipe will serve about 10 so if you have a large tailgate crowd, adjust for size.
I have many friends that deep fry turkey in their turkey fryers for every holiday. It isn’t just a Thanksgiving tradition. For those of you that aren’t turkeyed out from Thanksgiving, go ahead and give it a whirl. Have a deep fried turkey for Christmas or New Years Eve. I even know some people that have fried turkey for Easter. Your turkey fryer kit can be used any time of the year. It doesn’t even have to be a holiday. You can fry a turkey in the middle of summer or better yet 3 chickens at the same time.
You can use the stock pot to do other things besides deep frying too. You can steam, boil, stew and simmer. A turkey fryer is the perfect camping and tailgating cooking equipment. In fact anyplace that your outdoor propane grill can go, so can your outdoor propane deep fryer.
It’s not just for Thanksgiving anymore!
In this fast paced world, with both parents working, but maybe both parents not sharing the work load…what Mom doesn’t need more time? I don’t want to be unfair to any of the Dad’s out there that share the work load…and I don’t mean just mowing the grass once a week and washing the car. Being a parent is a job in itself, but working, taking care of kids, doing housework, cooking, cleaning, dishes, homework, managing the bills…has typically been laid on Mom’s shoulders while Dad works had, but comes home to relax from his hard day at work & Mom’s second job is just starting.
I myself, my kids older now, but going to college and both with jobs, am working 8 hours. I run a business from home on the side, take care of my partially handicapped significant other, and I just started some online college courses. What was I thinking??? I didn’t have time for myself before…I really have no time now. I cook, clean, do the bills, laundry, etc all on top of the other 12 hours a day that I need for my job, business, school, etc. Who doesn’t need some extra time?
Any thing to save time is a God send. A counter top deep fryer or counter top slow cooker is just what the doctor ordered. With a little prep while the oil is heating, you can have dinner deep fried in half the time it would take to roast something in the oven. Or, better yet, some prep early morning before work with a slow cooker, and viola! Dinner is already ready when you get home. Just need to ladle it into bowls or serve onto plates and you are good to go.
A little work, yet awesome meals, in half the time. Just what every Mom needs!
I, myself, prefer meat of all kinds…just not raw, or shoe leather. I am an omnivore. I like my side vegetables…but there must be meat involved! When you cook your meat outside, do you prefer smoking or barbecued; the long, slow method with indirect heat, or grilled fast with direct heat?
I suppose it always depends on what kind of meat that you are cooking. I mean a brisket you want cooked low and slow in your bbq smoker. It tends to be a tough piece of meat that will benefit from low temperatures and a slow cooking process. Adding smoke to this mix only aides in a wonderful finished product.
A hamburger or chicken breast you want grilled. Quick and fast so that it doesn’t dry out. 
Turkey is great with indirect heat in a smoker or on the grill, but still low and slow…unless you are using a turkey fryer. Then it’s high and relatively fast.
Then there is fish. You can grill or smoke fish. Just preference I guess. Then it also depends on what type of fish. You don’t smoke flounder, but you can grill or smoke salmon.
As I said, I prefer meat of all kinds. Grilled, roasted, smoked, stewed, boiled, braised, and barbecued. Please forgive me if I have forgotten anyone.
There are many different kinds of smokers out there. BBQ smokers, for indoors or outdoors. Wood, propane, electric, and digital smokers. Stationary cabinets, outdoor rolling smokers, collapsible take where ever you want smokers. They even have smoker cans, smoker bags, and oven and stove top smokers for those in apartments or that have limited space but still like to enjoy great smokey flavor with their food.
The world has come a long way since the days of smoke lodges and tents. Foods used to be smoked and cured for preservation before mass production of refrigeration. There were also no trains, planes, or automobiles either. Food would last longer when smoked, for long trail pilgrimages and long sea voyages. Many people enjoy smoked meats and cheeses today but buying these items can get pricey at times.
To have your own smoker is a fabulous option. You can make smoked briskets, turkeys, pepperoni, sausages, cheese, fruits and vegetables, etc. And even if you don’t have the space for a smoker, you can always stock up on smoker bags for just such an occasion as wanting a piece of smoked salmon for dinner. Throw in the fish, some potatoes and asparagus, put the bag in the oven and viola…a smoked meal all in one bag. Easy cooking and even easier clean up.
Every tailgater needs an outdoor propane deep fryer. If you know a tailgater or a tailgate club that does not already have a turkey fryer kit or some other outdoor propane fryer, then this is the ultimate gift. A turkey fryer kit is a multi-purpose cooking unit. It comes with a patio stove or burner and a stock pot. Some also come with baskets, poultry racks, thermometer, etc.
Not only can you deep fry with this cooker, it steams, boils, simmers, and stews. You can deep fry a turkey, Buffalo wings, french fries, onion rings, jalapeno poppers, egg rolls, whatever you like. You can steam clams and lobsters. You can make corn on the cob while you grill steaks. You can throw a whole bunch of stuff in there and make a New England Clam Bake, a Low Country Boil, or a Great Lakes Boil. Then for those cold weather tailgates, simmer up a big pot of chili or beef stew. How about some jambalaya or gumbo. You can even make a huge pot of sausage and peppers or Philly Cheese steak.
An outdoor propane deep fryer can expand any tailgater’s menu ten fold. And it doesn’t just have to be used for tailgating. Take it camping, to the beach, on a picnic, or to a big church social. Any place that a grill can go, so can an outdoor deep fryer.
Time is valuable to all of us. Especially the working crowd. Any left over time that we have to spend relaxing with our family and friends is precious.
Deep fryers cut down on time spent cooking. Time that could otherwise be spent devoting yourself to those you love. Having a Presto deep fryer or any counter top deep fryer can be quite handy when just getting home from work and having to run back out to the kids’ soccer practice. You can whip up a quick snack before like some chicken nuggets. Or even throw together a meal in record time afterward. Fried fish, french fries and hush puppies coming right up.
Holiday time is also time to reconnect with family and friends. You don’t want to be slaving away all day in the kitchen while everyone that you invited has a chance to socialize and you don’t. Deep fry your holiday bird in a turkey fryer. 3 minutes per pound as compared to 20 minutes per pound is quite a time saver.
This point holds true for tailgating as well. If you have a deep fryer with you while tailgating, the cooking can be done quicker and easier, and you don’t have to stand over the grill making sure you haven’t burned the meat into a piece of leather. And if you use the stock pot for chili or stew, well then all you have to do is stir it occasionally leaving you time to socialize before the game. To some folks the tailgate party is just as important as the game, if not more.
All I’m saying is that time is important to us all. Any time that we can save for more time to share with others is priceless.
As any good Texan will tell you, the only way to cook a good brisket, is to smoke it. They will also tell you that a good smoked brisket only needs the drippings from the drip pan beneath your brisket in your BBQ smoker. No fancy sweet BBQ sauces needed here. The only reason you would need sauce is to cover up the fact that you ruined your smoked brisket.
Smoking food takes practice. You are going to have a period of trial and error. Ask questions. Search the web. Read a book. Talk to your friends. Make new friends. Go to a forum that discusses the smoking of food, bbq smokers and other outdoor cooking equipment. One that I visit often is The Texas BBQ Forum. Folks are real friendly there. Not only do they share recipes and cooking tips, they also share tips on building your own BBQ smokers. Alot of folks there are competition barbecue folk. They won’t hold it against you if you’re not either. It is just a great place to talk about a common passion….smoked and barbecued meat. You’ll find discussions on other dishes…maybe a vegetable or two, but it is mostly about the meat and smoke. Oh, and pictures. Makes my mouth water just thinking about it.
Anyway…today I thought I would place a simple brisket recipe for the BBQ smoker.
1 cup kosher salt
1/2 cup freshly ground black pepper
1 tablespoon granulated or ground garlic
1 teaspoon cayenne(or use your favorite dry rub mix)
1 whole beef brisket, about 10 pounds
Directions:
Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
Trim the brisket fat a bit, and season liberally with the dry rub. Put into a preheated 250 degree smoker, fat cap up, and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender.(Around 170-190 degrees with a meat thermometer). Make a sauce from the drippings in the pan.
To foil or not to foil…that is a good question. Some folks insist on it. Others do not.
Transfer to a cutting board let rest for 15 mins-20 mins. and slice. I know of some folks that cool the meat completely before they even think of slicing. But again, lots of people do things in lots of different ways. One is not more right than another, it is just whatever way works for you, and the end result. A good piece of meat, tender, juicy, and flavorful.
Arrange on a serving platter and serve.