Tag Archives: Bbq chicken

Yammy & BarbeCooks

We’ve lived and traveled all over the US and have tasted many platters of BBQ. Pulled pork, beef brisket, chicken, homemade smoked sausage, southern style, northern style, mid-western style, heck even Korean style, we’ve sought after and love them all for different delicious reasons.

When I sit and think about the BBQ culture in America the thoughts that come to my mind immediately are that American-style BBQ isn’t just about chucking a hunk of meat on a grill, only then to remove a few moments later. No, American-style BBQ is a prideful, timely, and passionate involved cuisine. We will take the time to smoke our cuts of meats over heat from hand selected seasoned woods and special charcoals to creating a perfect fire for that perfect amount of time, all just to get that perfect end result of BBQ. And when all of these factors are done just so, oh how incredible that end result is.

The owners of a new American style BBQ joint were just getting the restaurant ready, days before their grand opening, when they approached us while we were on an evening walk. They wanted to say hello and invite us to try out their BBQ on opening night. We were surprised and pleased by their openness to approach foreigners like that. (Thank you!) However after tasting many disappointing “Americanized” dish attempts served in Korean restaurants, we initially wondered just how “Americanized” the BBQ would really be? Perhaps it was our curiosity, or wanting to support a local friendly family business owner, whatever the case, when Yammy BarbeCooks officially opened their doors only a few steps away from our own, we thought why not? Let’s give it a go!

Have a hankering for BBQ chicken, or pork ribs? Maybe you are craving the sides like macaroni salad, potato salad, baked beans, or even the little buttery buns you get when you pop your bum down at a BBQ joint. Yammy & BarbeCooks has all of that and then some, to include off the wall additions like, chicken fried rice, shrimp fried rice, combination fried rice, oh and a fresh fruit salad too.

We’ve ordered the BBQ chicken platter and went back and ordered the Yammy platter. We were blown away! The portions were plentiful, you could see and taste the high quality ingredients used, and overall the meal was very decently priced.

The Yammy platter meats includes BBQ chicken, ribs, hot dogs, kielbasa, and little flank steaks.

The sauce that smothers the moist BBQ meat is perfect and packs a bit of heat in each bite (but not too hot). You pick up on a bit of bay leaf flavoring throughout too. Pure perfection!

Both platters also came served with side dishes that are not to be missed. From the perfectly crisp french fries, to the mashed potato salad, the macaroni salad, sweet little pickles, buttery little toasted buns, and perfectly grilled hot dogs.. Mmmhmmmmm. Try them all! Seriously!

The staff is super friendly and incredibly helpful! They are all family and make you feel welcomed and part of their family immediately upon entering. The restaurant is very clean and has an awesome at home in your dining room atmosphere vibe going on from inside, to the large outside wooden deck, where the vibe is like being at your neighbors grilling out on their deck.

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Backpackbees

What’s cooking?

Welcome back to our kitchen! Pull up a chair at our kitchen island and get comfy. Outside of our mini Mardi Gras feast and unbeetable Valentine cake, we’re sharing the recap of what we whipped up in our kitchen over the past week. We’ve got some exciting nostalgic dishes we’ve made a bit more modern to share with you!

Drumroll please..we tested out four more family recipes from Mr. B’s grandparents handwritten cookbook that dates back to 1949! It’s so special thinking about and picturing Howard and Rose cooking these very recipes together back then in their kitchen, perhaps doing the same exact things were doing in the present day.

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This super crunchy coconut granola! It’s been perking up our morning Greek yogurt and fruit routine. Try it! Next time I’m thinking I’ll use coconut extract instead of vanilla.

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Chicken Marsala with homemade garlic bread and garden salads.

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Seared tuna, a fairly regular staple at our table, was served as the main dish alongside of diced oven roasted rutabaga.

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The first family recipe tested was parsley curried corn. Originally we prepared as directed straight from the recipe, but in the end slightly altered it to more of our taste. SPICE! Yeah, we had to kick it up a notch and make it a bit more modern with the addition of hot madras curry powder. This dish was absolutely delicious and is a new favorite for sure.

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The second B family recipe tested was, pork tenderloin in cream sauce. Again, after preparing as originally directed, we modernized and altered by seasoning to our taste, it just didn’t have the pizazz we were after. We ended up adding green peppercorns and chopped onions.

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We paired the pork tenderloin with garden sweet peas, sautéed mushrooms in a pepper sauce and puréed sweet potatoes seasoned with maple, butter, pepper. D-licious!

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Oven roasted eggplant halves stuffed with zucchini, yellow squash, spicy Italian sausage, onion, and gorgonzola cheese. Like spaghetti, these were even better served as leftover for lunch, the flavors just popped even more!

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The stuffed eggplants were served with a side of roasted garlic butter mushrooms sprinkled liberally with salt and cracked black pepper. These little guys were like a vegetarian alternative to Escargot! The mushrooms gave the texture and the butter, garlic, salt and cracked black pepper brought the taste. Plus who doesn’t like the fact that the caps hold in all that buttery goodness? It’s all about those vehicles for butter 😉

The third family recipe tested was “Boston Baked Beans” and “BBQed Chicken”.

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The Boston baked beans used dried beans and minimal ingredients which consisted of molasses, sugar, salt and a bit of pepper and home cured bacon. The Flavor was fantastic!

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The BBQed chicken was a chicken quartered and the sauce was from scratch. The sauce simmered away for quite a bit of time on the stove, then it covered the chicken and was baked. This recipe was delicious with a delightful blend we were not accustomed to. Oh! the chicken came out super moist too!

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Then there was a quick last-minute dessert created. Inspired by our recent trip to Manimal in Itaewon, Mr. B halved bananas and drizzled them with homemade caramel and then topped it all off with fresh vanilla whipped cream. Boom! Front runner to the Bananimal!

Alright folks, we will meet you back in our kitchen again soon!

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