Friday Foodie Restaurant Review – Triplet’s BBQ

Fabulous Friday Friends,

I hope you all have had a fabulous week. We are still riding on the dreams of summer cook-outs and vacation time with the Labor Day Holiday, so I thought I would share a review of a nearby restaurant called Triplet’s BBQ.

My husband and I went to this restaurant a couple months back and well I have been dying to write this review ever since.

Yes, you go into this giant grain silo and that is where you eat your meal. They had benches along the wall which was so very smart because it made really great use of the space. Farm animals AKA BBQ were the name of the game when it comes to decor.

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Now let’s talk food. If you like any type of BBQ you will like this place. The picture above is of the dish that I chose called a BBQ Sundae! It was layers of BBQ meat goodness and I highly recommend it. Per the menu this was layers of smoked meat (pork & brisket), Cornbread, beans, slaw, bbq sauces, and house pickles. The cornbread on top was the right amount of sweet and savory. It was also the perfect consistency with BBQ. It was not too crumbly and not to firm.

They had so many different sides to choose from. You can see the beans and the coleslaw in the photo above. They were part of the sundae. There are other sides to choose though.

I am a big fan of broccoli salad. This one in particular was very very tasty. They had the right amount of cheese and the right amount of red onion. These are the ingredients that most places just don’t get right for my taste. Now I’m going to talk about what was perhaps the mac & cheese, both my husband and I have ever tasted. This is a Smoked Gouda mac & cheese. The mac was a little over done for my tastes but I like my noodles extra al dente. So I don’t ever hold that against anyone. The flavor here is what we are raving about and telling everyone we know. If they have a chance to head up and visit Cadiz, KY, they need to stop by this BBQ joint and try out not just the amazing BBQ but the mac & cheese. Also, if they like us enough they will bring some back in a cooler!

Finally the true gem of any BBQ join is the sauce. Am I right? Sauce can make or break a BBQ meal. This can also greatly depend on the meat you are having. I am a girl that is very preferential to a mustard sauce. I am also a very traditional vinegar based sauce girl when it comes to pulled pork and how you are covering everything on your bun. If we are talking about ribs, I want a sweet and sticky sauce that is as much a part of the experience as it is a part of the flavor.

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They had three different sauces. Dr. Pepper sauce which was a little sweeter. Jury Spicy sauce which was definitely on the spicy side for me, but the hubs was a fan. My particular meal had both sauces included as the sundae was well full with goodness from all angles!

Overall this was an amazing experience. I highly recommend checking out Triplet’sBBQ if you are in the area. If you are planning a trip to the KY area make this a stop on your list. You will not regret it. 🍽🍽🍽🍽🍽out of 5 experience for sure. Couldn’t recommend more.

Love and Mangia!

Becky

Try It Tuesday Pork Edition 

We are a pork household. We love pork and all enjoy cooking it as well. Our smoker has seen better days so I had to try my hand at fixing a pork butt in the oven. 


That is how it turned out. A 7 pound butt cooked for 5 hours at 200 degrees covered in tin foil and then for 2 hours at 350 with the foil removed. I covered it with some homemade rub. The seasoning was excellent. We honestly missed a little bit of the smoky flavor that we get when we do a traditional butt in our smoker but overall excellent flavor and this just proves that you can cook a piece of meat as long as you have some heat and the time. 

My husband then made these amazing pulled pork sandwiches. 


Layer pork, BBQ sauce, a fried egg and some pimento cheese. Trust me the flavor is out of this world! 

Mangia! 

Becky 

A new twist on bacon 

Let’s be honest. If you like bacon, bacon never gets boring. It doesn’t need anything to make it better. However, sometimes we like to shake things up. And that is just what we did. My fiancé had a grand idea and well we loved it and now I’m sharing it with you. So for this Try-it Tuesday, it’s something for you to try. Rubbed Bacon! 

You want to start off with the bacon that you normally like. We prefer thick cut bacon. 

  
Then you need to select your rub.   

As you can see we like rub in this house. And the little baby on the left end is the house blend rub. The recipe is under lock and key! But select a rub that you like and if you enjoy it on porkchops you will like it on bacon. Trust me! Preheat your oven to 400 degrees. 

  
Next I put the bacon out in the pan. I like to cook my bacon in the oven. It’s the least amount of work for the best flavor and there’s no chance of me getting burned with popping grease. So win! 

 
Of course I used our house blend and you can see I’m just sprinkling it all over.   
 Here is how your bacon will cook. Nicely covered with the rub of your choice. Put the pan in the 400 degree oven for approximately 20-30 minutes. I have a hard time saying exact time because I watch mine closely and when I start to smell it I know it’s getting close. And of course depending on how crispy you like your bacon makes a difference in the time. 

  
The finished bacon smells amazing. You will want to remove from the pan asap and put on a plate with papertowels to soak up the grease. You can make cleanup easier by putting tinfoil in the bottom of the pan. I was lazy this morning and didn’t do that. 

   
 Lastly serve with your favorite breakfast treats. Over the long New Year holiday weekend we had breakfast every morning and it was so lovely. I love being able to make a good meal for my family. 

Until next time! Mangia! 

Becky 
 

Random Food Musings 

So sometimes you have to make random food items work for you. Especially when you have to live a gluten free Lifestyle. So today I’m sharing with you some random inventions of mine. 

The first is these nachos: 

 
So  these are buffalo pork nachos. Yes you heard that right. We made a pork loin in the crock pot and then smothered it with buffalo sauce. Of course at home we had that as a regular meal. But I wanted to take left overs for lunch the next day. So I came up with this! 

Heat the buffalo pork with half a can of drained and rinsed black beans. Put chips on a microwave safe dish. Top chips with the pork and bean mixture and then top with shredded cheese. Put back in the microwave for 1-2 min or until cheese is melted. And then what goes with buffalo well ranch of course. Drizzle a little ranch on top and you are good to go! So yummy and definitely a wake up from a boring work lunch. Ps it didn’t cost as much as going out either! Lol! 

Next up is this salad 

So for this salad I just started with a bag of salad. They are so easy to just keep in the fridge. I topped the salad with some canned chicken. Again super easy to have around and add some protein to your meal. Next I topped that with half a can of black beans drained and rinsed of course. And then a can of Rotel and finally some cheese. I wanted to kinda melt my cheese a little so I put the plate in the microwave for like 30 seconds. Topped with some ranch and there you go. A very filling and so satisfying lunch. Not just your regular chicken salad! 🙂 

See even random cans in your cabinet (or maybe a drawer at work) can be combined to create something really good and fresh. What is your last lunch creation? 

Until next time mangia! 

Love 

Becky 

 

Pork multi ways

When we smoke pork it is an event. There is a large amount of pork butt that is created. Here is a sample. 

  
So when you have this much pork there are only so many plates of bbq or pulled pork sandwiches that you can eat. And thus you have to become creative! 

First up is this little concoction. 

  
Potatoes, pork, chili, cheese and sour cream. We shall call you Bbq kitchen sink. Very yummy indeed and the smoked pork made for a nice change from what could have just been bacon for a loaded potato. 

Boil potatoes (chunked) 

Top with chili 

Top that with pulled pork 

Top that with cheese 

Top that with sour cream 

Next:

  
This is bbq frito pie 

Make a layer of Fritos 

Top with bbq pulled pork 

Top with cheese 

Heat until cheese is melted 

Take 2 tablespoons of sour cream and one tablespoon of bbq sauce. Mix together and put on top of dish. So good! 

Next: Siracha Style 

  
My son makes ramen noodles with fried eggs. It tastes very similar to fried rice. He decided to add some pork and top that with Siracha sauce. He loved it. I did not get to try this dish but it’s Asian flair inspired this: 

  
Spicy Peanut Pork and Noodles 

This was my take on a spicy pork dish. I started with some cabbage. 1/2 a head to be exact. 

  
Into the giant skillet it goes with 3-4 tablespoons of butter and 3 tablespoons of water. Cook it down over medium heat. 

  
It tastes so buttery and good I could have stopped here. But keep going. It’s time to start the peanut sauce. Get a sauce pan and add crunchy peanut butter I think it was about 3/4 of a cup. 

   
 Next you need some Worcestershire  just a splash 

  
Next up balsamic vinegar. Again just a splash. Maybe 1 tablespoon. 

  
Now for some sweet, a tablespoon of honey 

  
And now it’s looking good getting warmed up and mixed together now for the heat. 

A sprinkle of red pepper flakes adds that backend heat that is just right for this dish. 

  
Let the sauce cook on low heat while you stir. Now it’s time to add some pork to the cabbage 

  
The pork is already cooked so it’s warming through and finishing the cabbage. 

  
The sauce turns a beautiful caramel color. We want to add it to the pork and cabbage mixture. 

  
And for the finishing touch rice or noodles of your choice. We had gluten free spaghetti on hand so I went with those. 

  
It was a great treat. My guys both loved it. It will be my lunch today as well. This is just one post about how we make leftovers last and be more interesting. Do you have any special tricks for leftovers? 

Until next time familia, 

Mangia

Becky 

Where there’s smoke, there’s Pork!

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Not many women can look at their husband/boyfriend and say “I want some BBQ” and have him respond with a smile, “I’ll fire up the smoker.” Well this girl is that lucky!! And I am definitely appreciative. My amazing boyfriend will cook, grill or smoke just about anything I ask him to. So this weekend, I asked him for pulled pork BBQ. As he takes care of the meat, I try to make sure that I take care of the sides and extras for our meal. I wanted to try something different so I took a suggestion from one of my fave blogs  Cooking for Keeps http://www.cookingforkeeps.com/2015/03/16/slow-cooker-bourbon-brown-sugar-pulled-chicken-sandwiches-with-bacon-and-brussels-sprout-corn-slaw/and made my own twist to her Corn Slaw. Neither of my boys are big fans of slaw but if it includes BBQ sauce and pork they are usually up for it. So this is what I came up with. I was quite pleased with how it turned out and I think the boys were as well. I’m going to keep working with this recipe.

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On another note, the BBQ sauces were both a first try for me, and I have to say I enjoyed Cattlemen’s. Both of the sauces pictured here were included with our meal and we all enjoyed them. Will definitely be trying them again. I used the Gold Sauce with my slaw and then used the regular sauce on top of the whole sandwich. So so good!

We served our pulled pork on wheat buns topped with cole slaw and some extra sauce. For sides we had baked beans and mashed potatoes. Super simple and wonderful meal. I might get my man to share some of his smoking secrets in a future post! But for now, here’s the slaw recipe!

BBQ Corn Coleslaw

1 package premade cole slaw (or mix of your choice)

1 can of yellow corn

1/2 cup sour cream

1/2 cup – 1 cup BBQ sauce of choice

Combine all ingredients together in a large bowl and mix well. Refrigerate 2-4 hours or overnight. This can be used as a basic side or this can be used as a topping for your favorite BBQ pork sandwich. The corn adds a nice sweetness that was really exciting in the slaw and the BBQ sauce made up the tang that is needed for a good slaw. I hope you will give it a try!

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Until next time Familia,

Mangia!