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Posts Tagged ‘Bacon BBQ Rub’

Tailgate Tuesday: Planked brie with cranberry chutney

Tuesday, November 24th, 2015


Tailgate Tuesday_Week12

Tailgate Tuesday is our weekly collaboration with Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here. Seriously, you won’t regret it.

Previously: Frog legssmoky spiced beaver nutsbuild the perfect tailgate smokerpig shotslamb shankflat iron fajitascountry style ribs with bock glazepork belly sliderssmoked bolognasmoked eggs, grilled shrimp and scallops, or visit our whole library of recipes here.

It’s “The Game” week…AKA…Turkey Day week. Things are rolling along nicely for the guys in Maize and Blue with the biggest game of the year quickly approaching. I am so geared up for this one and wanted to try a new recipe for this week. This has been on my “t0 do” list for a long time and is a nice addition to any Turkey Day tailgate. This is sweet…oozy…gooey and delicious all in one. Give it a try for the big game as a perfect appetizer. I guarantee your guests will “GOBBLE” it up in no time.

Ingredients

1 Wheel of brie
1 Cedar plank
3 Cups cranberries (fresh or frozen)
1.5 Cups pure maple syrup
1.5 Cups sweet BBQ sauce (Stubbs Sticky Sweet or Sweet Baby Rays)
1 TBSP Meat Church Bacon BBQ Rub

Directions

Soak the cedar plank in water for 20-30 minutes. This will keep the plank from burning while on the hot grill. Set your grill up for medium, direct heat. This will keep the grill temps in the 275 – 300 range. This can also be done in the oven if you’d prefer. Once the grill gets up to medium heat, add the wet cedar plank to the hot grill and close the lid. Allow the plank to char slightly (about five minutes). Turn the charred plank over and set the wheel of brie on the hot side of the cedar plank.

Add 1 TBSP of Meat Church Bacon Rub to the top of the brie. Close the lid and let cook for 15 minutes. Keep an eye on the brie to make sure it does not burst open. It will start to feel very soft after about 15 minutes.

Planked Brie 1-2

While the brie is cooking, mix the cranberries, BBQ sauce and maple syrup together and cook over medium heat. Cook for 15 minutes or until all the ingredients are well blended.

Once the chutney is hot and starts to thicken, remove from the heat. The cranberry chutney can be prepared ahead of time and kept in the refrigerator. This also works well with raspberries, blueberries and other sweet fruit. Once the brie starts to soften (usually about 20 minutes) spoon the cranberry chutney over the top of the brie.

Planked Brie 3-4

Continue to cook for another five minutes. Remove from the grill and serve with crackers, grilled baguettes, or vegetables. Serve along side the remaining chutney. Serve immediately.

IMG_0894

Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can follow them on Twitter at @MeatChurch and you can also follow Joe at @mmmgoblubbq.

Tailgate Tuesday: Smoked eggs

Tuesday, November 10th, 2015


Tailgate Tuesday_Week10

Tailgate Tuesday is our weekly collaboration with Joe Pichey from MmmGoBluBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here. Seriously, you won’t regret it.

Previously: Frog legssmoky spiced beaver nutsbuild the perfect tailgate smokerpig shotslamb shankflat iron fajitascountry style ribs with bock glazepork belly sliders, smoked bologna, or visit our whole library of recipes here.

I’ve been wanting to do some experimenting on the grill for awhile and had the perfect opportunity over the weekend. I had a hot smoker and all the meats were done. It seems like a waste to have a smoker filled with smoking hot coals and EMPTY GRATES. So after finishing another chub of smoked bologna this past Saturday, I tossed on a dozen semi hard build eggs and and finished em off in some smoke. These will be great for smokey deviled eggs or a smoked egg salad and bacon sandwich….MEAT CHURCH STYLE.

Ingredients

12 large eggs
Meat Church Bacon BBQ Rub
Mayonnaise
Mustard
Bacon
Bread

Directions

Boil the large eggs for eight minutes. Once you reach eight minutes, move them to an ice bath and let cool. Once the eggs are cool, crack the shells by rolling under the palm of your hand. Apply medium pressure, assuring the entire shell cracks. Leave the shells on the egg.

Heat your grill or smoker to 250 degrees and add a mild wood. Pecan works great on this recipe. Add the eggs to the hot smoker and let go for 45 minutes. Any longer and the eggs will become rubbery. After 30 minutes, they will start to gain a nice smokey color.

Let cool for 20 minutes and peel. If you want to let the smoke flavor penetrate even deeper, store in the fridge for up to 2 days. Otherwise, peel and check out the cool cracked egg look. The smoke adds not only great flavor, but a really cool Halloween Brain look.

Smoked Eggs 1-2-3-

For deviled eggs, slice lengthwise and remove the yolks. Mix yolks with 2 TBSP of your favorite mayo and 1 TBSP of mustard. You can add some crab meat, bacon, scallions, chives, leftover pork or brisket…..etc. Finish with a large pinch of Meat Church Bacon BBQ Rub and mix well. Add yolk mixture back to egg whites and chill. Sprinkle again with Meat Church Rub and enjoy. This is a perfect side dish for the holidays and will get some surprising looks from your guests.

For Egg Salad Sandwiches, peel eggs and give them a rough chop. Add 2 TBSP of mayo and 1 TBSP of mustard along with some celery, chives and Meat Church Bacon Rub. Mix thoroughly and chill. Add to your favorite cheesy bread, top with some bacon and enjoy. This makes for a great smelling sandwich that your coworkers will envy.

Smoked Eggs 4-5

If your bored with the same ol’ egg salad recipe or Grandma’s bland deviled eggs, give these a go around the holidays. You will not be disappointed and neither will your guests. GO BLUE.

Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can follow them on Twitter at @MeatChurch and you can also follow Joe at @mmmgoblubbq.

Tailgate Tuesday: Smoky spiced Beaver nuts

Tuesday, September 8th, 2015


Tailgate Tuesday_Smoky Spiced Nuts

Tailgate Tuesday is our weekly collaboration with Joe Pichey from MmmGoBluBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here

Trying to find a “go to” BBQ recipe that the Beaver fans prefer proved a little tougher than I expected. The one dish that kept coming up (thanks Google) was Buffalo chicken dip. While I love this dip and make it a few times each season, I wanted to make something that you can’t find on the side of every single buffalo sauce bottle at your local grocery store. And since we have a brand new sponsor, I decided to go with one of Meat Church’s favorites, the Smoked Spicy Nuts. Beavers like nuts, right?

Ingredients:

1 pound of nuts (almonds, cashews, and peanuts are all great choices)
2 TBSP olive oil
1/4 cup Meat Church rub (Bacon BBQ or Deez Nuts)

Directions:

This recipe is not only easy, it is extremely addicting. It will also save you TONS of money. How you ask? You won’t need to buy the small tins of nuts at your local grocer for $8 and you can give these away to family and friends around the holidays as Christmas gifts. See that…..you’re saving $$$ already.

Fire up your grill for indirect heat. If you’re using a smoker, even better. We are looking for a temp of about 275 degrees. I like a pecan wood for this as we don’t want to overpower the seasoning. While the grill is heating up, drizzle two TBSP of olive oil per one pound of nuts. Mix with wooden spoon to ensure each nut is coated. Sprinkle ¼ cup of Bacon BBQ Rub or Deez Nuts Rub per one pound of nuts. I also like to toss a few pinches of cayenne in if I’m feeling spicy. While this seems like a lot of seasoning, some will fall off during the smoking process. Use more than you think you need.

Spread nuts on baking sheet in single or double layer. Make sure you do not overload the pan as some may not get exposure to the smoke.

Nuts 1-2

Smoke at 275 for one hour. After an hour, stir nuts with spatula to make sure they all get a little smoke. They will still have a little shine from the oil at this point but will start to dry out around the one hour mark. Smoke for an more hour until the nuts are completely dry. They will lose some of the seasoning once they are dry, which is why we added extra at the beginning. These will go fast, so stock up. They tend to get spicier the longer they sit.

I have been making these weekly for the last few months. I get requests for these from co-workers and friends and they all say the same thing. They love the smoke flavor and they can’t get enough of the spice. Whether it’s Bacon Rub or Deez Nuts, you can’t go wrong. Make yourself a few pounds and smuggle em into the Big House to share with friends. You will love these nuts. Guaranteed. Go Blue!

Nuts 3-4

Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can follow Joe on Twitter at @mmmgoblubbq.

Tailgate Tuesday: Frog legs

Tuesday, September 1st, 2015


Tailgate Tuesday_Frog Legs

Tailgate Tuesday is our weekly collaboration with Joe Pichey from MmmGoBluBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here

It’s been a long off season with plenty of change. The hype train is operating at full speed and will only pick up steam as the season progresses. I cannot wait to see how this team matures and takes shape over the next few months. The same goes for our tailgatin’ journey. We have some fun and tasty recipes on tap and a great new sponsor.

If you watch BBQ Pitmasters, you will no doubt recognize Meat Church, a.k.a. the “GREATEST HAIR in BBQ”. Matt has agreed to sponsor our weekly tailgate posts as well as the weekly Five Spot Challenge. Matt is a HUGE Bama fan, but an even bigger football fan, so he’s okay with us. He has some of the best rubs on the market and is a good dude, so give the MEAT CHURCH rubs a shot.

For this week’s recipe, I decided to go with something a little off the wall and get things “HOPPING” in the right direction. (RIM SHOT).

Ingredients:

 Frog legs
• 12-pack of your favorite beer
– Note: only one will be used for the marinade. The other 11 can be disposed of at your leisure
 1/4 cup sriracha sauce
 1/4 cup honey
 2 TBSP mustard
 Meat Church Bacon Rub

Directions:

Mix together a half cup sriracha sauce, 1/4 cup honey, two TBSP mustard and one can of beer and add to Ziplock bag. Reserve about 1/4 of your mixture for basting. Add frog legs to the Ziplock bag and let marinate for four to eight hours.

Frog legs 1-2

Set up your grill for medium, direct heat. I also like to throw a few wood chunks on once the coals are hot. Pecan is a favorite of mine and adds a nice mild smoke that will compliment the legs nicely. After four to eight hours, remove the frog legs from the bag and pat dry. Sprinkle with the MEAT CHURCH Bacon Rub and set aside. Once the coals are hot, oil the grates and place over direct heat. These are a lot like chicken and will cook fast. Don’t walk away.

After about four minutes, flip the legs over. You should have some nice grill marks by now. At this time, you can start basting with your reserve mixture.

You will notice the meat starting to pull away from the bones (just like ribs). This means we are almost done. You do not want to overcook these as they can get tough and chewy. After about four minutes on side two, we are done. They take less than 10 minutes over medium heat. Doesn’t get much easier than that. The marinade and bacon rub go really really well together. We’ve got some heat and a little sweetness along with everyone’s favorite flavor of BACON!!!! This is a perfect tailgate recipe as the marinating can be started before you leave the house and the cooking time is really quick. Give it a shot and let me know what you think. GO BLUE.

Frog legs 3-4
Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can follow Joe on Twitter at @mmmgoblubbq