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Posts Tagged ‘Bacon’

Tailgate Tuesday: Steak tacos nortenos with bacon fat flour tortillas

Tuesday, September 5th, 2017


Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. Joe has limited time this season, so we will be tag-teaming the weekly recipes. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Gentry’s BBQ, a Orlando, Fla. based BBQ and catering company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Gator kabobs
Recipe Archive

This week’s recipe is one I found online this summer and had to try it, and it sure didn’t disappoint. It’s easy enough to make on a grill, so it’s tailgate friendly, and it’s a different and extremely tasty twist to the standard tailgate food. Give it a try and take your next tailgate to the next level.

Ingredients

Tortillas:
• 1 pack of bacon
• 2 TBSP + 1/2 tsp vegetable oil
• 1 1/4 cups whole milk, divided
• 2 tsp baking powder
• 1 1/2 tsp Kosher salt
• 3 cups all purpose flour

Filling:
• Hangar or skirt steak
• Gentry’s Beef Brigade BBQ Rub
• 2 TBSP olive oil
• 2 large onions
• 10 garlic cloves
• 4 serranos or jalapenos
• 4 tomatoes
• 1/2 cup chopped cilantro
• Monterey jack cheese
• Limes

Directions

Start with the tortillas, which will need space on a prep table in order to roll out the dough. Start with cooking the bacon in a skillet, ideally cast iron, on your grill until brown and crisp. Remove the cooked bacon and save for later. Pour out 2 TBSP of bacon fat and set aside for the tortillas. Save the remaining bacon fat in your skillet.

In another pan, combine the vegetable oil, 3/4 cup whole milk, and the 2 TBSP of bacon fat and bring to a simmer (not boil) in the saucepan on your grill. Then immediately remove it from the grill. In a bowl, whisk in the baking powder, salt, and flour, then pour in the hot milk mixture and add the remaining 1/2 cup of cold whole milk. Mix with your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Wrap in plastic, and let rest at room temperature.

Season your steak with Gentry’s Beef Brigade BBQ Rub and a marinade if you wish. For this recipe I used a cilantro lime marinade because I had it in the cupboard, but with all the other flavors in this recipe you certainly don’t need it. Grill your steak until nicely browned and medium rare, approximately 5 minutes per side. Transfer to a cutting board and let rest 10 minutes, then slice against the grain.

Add your skillet back to the grill and heat the reserved bacon fat, then add onions and garlic and season with salt and pepper. Cook, stirring often, until they begin to soften, about 5 minutes. Add the serranos or jalepenos and cook another 5 minutes until the chiles are softened and the onions are brown. Add the chopped tomatoes until they are soft and begin to make a sauce, about 10-15 minutes. Mix in the steak slices and juices, the sliced reserved bacon, and some chopped cilantro and cook until the meat is heated through. Top with monterey jack cheese until melted.

If you’re doing this at a tailgate, transfer that whole filling mixture into a serving bowl and put your cast iron back onto the grill. Divide your rested dough into approximately 16 ping pong size balls. One at a time, roll out to approximately 6 inches each. Cook on the skillet until brown spots form on the bottom and air bubbles form on the surface, about 2 minutes. Poke large bubbles to release steam. Flip and cook another 1-2 minutes. Cook one or two at a time until done.

Fill tortillas with the steak filling, top with cilantro, and squeeze a little lime juice, and enjoy! These have a deep, rich flavor and the soft bacon fat flour tortillas will be an instant hit, full of flavor and thick enough to hold the heartiness and juiciness of the filling. You’ll probably never go back to store bought tortillas again.

Sure, it’s a little more work than grilling burgers and brats, but oh so worth it. Your tailgate guests will be asking for more.

Visit Gentry’s to purchase their great rubs and sauces. You can follow them on Twitter at @gentrysbbq and you can also follow our resident pitmaster Joe at @mmmgoblubbq.

Tailgate Tuesday: O’Korn and cheesy jalapeno bacon dip

Wednesday, November 16th, 2016


tailgate-tuesday_2016_week11

Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs, Pork tenderloin sliders with grilled cheese, Chicken street tacosSausage and cheese poppers, Tomato pie, smoked corn pudding, Maple planked salmon, Sous vide steak and burgers, Bacon cream cheese, Brazilian style protein
Full Archive here.

Sometimes it’s necessary to break out the crockpot and do things the easy way. We’re nearing the end of the regular season and the grills are tired. The bags of Fogo Lump Charcoal are running low and the crockpot wants some attention. I’ve been making this recipe for years and it’s always a hit. You can make this on the grill or even on the smoker if you’d like. It would be fantastic either way. Since it’s getting a little cooler and chili season is right around the corner, let’s dust off the Michigan crockpot and set the temp knob to low. This one has all the big hitters in it. We have bacon….cheese….jalapeños……Lane’s BBQ Signature Rub…….cream cheese, and of course O’KORN. Once it gets all OOEY GOOEY, grab a chip and go to town.

Ingredients

• 3 cans of whole kernel corn (drained – 15.25 OZ)
• 2 jalapeños – diced and seeded
• 8-oz cream cheese
• 2 TBSP Lane’s BBQ Signature Rub
• 8-oz sour cream
• 6 slices crispy bacon (chopped)
• 16-oz Velveeta Cheese (1/2 a small brick)
• Tortilla chips

Directions

One of the best inventions in recent years is the crockpot liner. If you don’t have a pantry full of these, it’s time you go out and stock up. These things are greatness. Line your favorite Michigan crockpot with the liner bag and set on low.

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As the crockpot is heating up, start cooking your bacon. If you want to take the easy way out, buy the pre-cooked bacon and chop into small pieces. Do the same with your cream cheese and Velveeta cheese. Now, cut the ends off the jalapeños and remove the seeds. If you want a spicier dip, leave some of them in. It’s up to you. I like some heat in mine, so I left about half of the seeds in.

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Drain the corn and add to the crockpot. Toss in the remaining ingredients and let cook for about two hours. Reserve some of the bacon as a topping. I love the crunch of the crispy bacon on the the cheesy corn. It’s super flavorful. I like to add my Lane’s Rub directly on the corn as I think is soaks into each kernel and gives more flavor in each bite. It’s probably just my imagination, but it’s my dip, so I do it. Go ahead and season that cheese as well. It’s a great rub!

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After about two hours, mix it well and it should be ready to eat. Grab some tortilla chips and go to town.

Visit Lane’s BBQ to purchase their fantastic line of rubs and sauces. You can follow them on Facebook and Instagram.

Visit Fogo to purchase their premium lump charcoal. You can follow them on Twitter, Facebook, andInstagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.

Tailgate Tuesday: Bacon cream cheese

Tuesday, November 1st, 2016


tailgate-tuesday_2016_week9

Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs, Pork tenderloin sliders with grilled cheese, Chicken street tacosSausage and cheese poppers, Tomato pie, smoked corn pudding, Maple planked salmon, Sous vide steak and burgers
Full Archive here.

This week’s recipe is for the morning tailgaters, those of you who get to the lot or golf course at dawn to maximize your time before kickoff and aren’t quite ready for burgers, dogs, and brisket just yet. We are also proud to feature a guest chef this week, who also happens to be a Michigan alum — and a pretty successful one at that.

Stephanie Izard is a 1998 Michigan grad who then went to the Le Cordon Bleu College of Culinary Arts Scottsdale. After working on various restaurants in Phoenix and Chicago, she opened her first restaurant, Scylla, in Bucktown. In 2008, she became the first female winner of Bravo’s “Top Chef” and then followed that up with her new restaurant, Girl & the Goat, which was named America’s Best New Restaurant by Saveur. A year later, she opened Little Goat and published her first cookbook, Girl in the Kitchen. Earlier this year, she opened her third restaurant, Duck Duck Goat.

Ingredients

• ½ cup cooked bacon, rough chopped into very small pieces
• 1/3 cup heavy cream
• 1 lb cream cheese, room temperature
• 2 TBSP rendered bacon fat
• Pinch cayenne pepper
• Salt to taste

Directions

Simmer your roughly chopped bacon in heavy cream for 15 minutes over low heat. Allow to cool.

In a bowl, whip the cream cheese and two tablespoons of bacon fat together until slightly fluffy and well combined. Add your cooled bacon and cream mixture and a pinch of cayenne pepper. Mix until well combined. Season with salt to taste. This yields about two cups of cream cheese.

This cream cheese is great on a bagel and can easily be done in a saucepan on a grill at your tailgate location. But it’s also great on zucchini or pumpkin bread, so if you start your tailgate early in the morning, it’s versatile enough to please all your guests. Another great use for it for the post-breakfast crowd is to stuff it into some jalapeños, wrap them in bacon, and grill them.

Visit Stephanie’s website to purchase her line of rubs and sauces. You can follower her on Twitter at @stephandthegoat and Instagram at stephandthegoat. And next time you’re in Chicago, visit Girl & the Goat, Little Goat, or Duck Duck Goat for a great meal. 

Tailgate Tuesday: Pork belly sliders

Tuesday, October 27th, 2015


Tailgate Tuesday_Week8

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 fajitas, country style ribs with bock glaze, or visit our whole library of recipes here.

I’m a huge lover of bacon. All things bacon. Heck, who isn’t? Whether it’s wrapped around a onion ring forming my favorite grilled appetizer, the Oinkion, or served next to a few sunny side up eggs, bacon is greatness. One of my new favorite things to toss on the smoker is PRE-BACON. No, it’s not a baby pig, it’s a pork belly. This couldn’t be any easier to prepare and is rather inexpensive. It’s about a six hour process, which is perfect for a 7pm game against the Golden Gophers. Fire up the smoker around 10am and enjoy some pork belly sliders at kick-off.

Ingredients

• 2-4 pound pork belly
• Meat Church Deez Nuts Honey Pecan Rub and Honey Hog Rub
• Apple juice
• Slider buns

Mustard Maple Sauce:

• 2 TBSP stone ground mustard
• 2 TBSP pure maple syrup

Directions

Fire up the smoker to 225 degrees and toss on a few pecan or apple wood chunks. As the smoker is heating up, take the pork belly and season it up with 2 TBSP per 2 pounds of pork belly. Do not season the skin as we will be removing after the belly reaches 205 degrees.

Pork Belly Sliders 1-2

Once the belly is seasoned, throw it on the grill over indirect heat with skin side down. This will smoke for about five hours.

Pork Belly Sliders 3-4

After a few hours, the belly will start to turn a beautiful mahogany color. Start to baste with apple juice every 45 minutes or so and dust with some Honey Hog each time you baste. Check it with your ThermoPop. If you don’t have an instant read thermometer, get one. These are a must and not very expensive.

Once the belly reaches 205 degrees internally, it’s time to remove from the heat. Place on a cutting board and let it rest for about 15 minutes. Not only do the Meat Church rubs taste great, but they give the meat a great color. This is a beautiful thing.

After it has cooled a little, remove the skin with a sharp knife.

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Save this skin for a pot of bbq beans later. It keeps in the freezer for months and months.

Slice the pork belly into 2 inch cubes and place in a hot cast iron pan. Place the side that formerly had the skin on it facing down.

After two minutes on the hot pan, glaze with the mustard maple sauce and return to the smoker. Let sit in the smoker for about 10 minutes as the glaze thickens. Place cubes in some tasty slider buns along with some arugula and you are in business. The arugula gives it a nice peppery flavor and adds some color. If you want to just put a toothpick in the cubes and eat as it, go ahead. These are super tender and will melt in your mouth. And as always……GO BLUE!!!

Pork Belly Sliders 8-9
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: Pig shots

Tuesday, September 22nd, 2015


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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

Previously: Frog legs, smoky spiced beaver nuts, build the perfect tailgate smoker, or visit our whole library of recipes here.

This is the week we see what the defense is made of. I assume coach has the team working on knocking down the Hail Mary as this accounts for 25 percent of BYU scores so far this year. Don’t check my math as I may be exaggerating just a bit.

Anyway, I have a buddy that attended BYU back in the 90s and he claims this recipe was his “GO TO” on game days. I could not wait to make this as it includes several of my favorite grilling ingredients. I have bacon, polish sausage, and cream cheese, so how can this not be great? Sprinkle on some MEAT CHURCH Honey Hog rub and we’re in business. You will love this quick and easy appetizer and your guests will too.

Ingredients

Polish Sausage or Kielbasa
Bacon
Pineapple Cream Cheese
Meat Church Honey Hog Rub

Directions

Set your grill or smoker up for indirect heat and shoot for a temperature of 275 degrees. Add a few chunks of apple or pecan wood for some sweet smoke. Slice sausage in half-inch slices and roll in bacon. Make sure to leave enough room in the top for cream cheese filling. Secure with toothpick.

If you can’t find pineapple cream cheese, just go with the regular stuff and add some pineapple chunks to the mix. I love the sweetness that the pineapple adds to the smokey bacon. Mix in a huge spoonful of Meat Church Honey Hog rub.

Add the cream cheese mixture to the top of each pig shot. Sprinkle tops with either brown sugar or more Honey Hog Rub. Both work well.

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IMG_9299These will take about an hour to crisp up at 275 degrees. While you are waiting for these to cook, go online and check out these great Michigan Grill plates. I get nothing from them and they are not endorsing me for the shout out. I just love their products. You can get them at Wilton Armetale.

After about 30 minutes, they start to darken and the sugars start caramelize. This is when the smell starts to tease your tailgate guests.

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IMG_9317After an hour, these little buggers are about done. If you’d like to add some of your favorite BBQ sauce, go ahead. I decided to go SAUCE COMMANDO and eat them as is. I finished off over direct heat so the bacon got a little crispy on the bottom. This step is not necessary, but it adds a little char.

The flavor from the sweet rub and the smokey bacon was intense and addicting. These did not last long. They are perfect for the tailgate and can be eaten with 1 hand as you hold your favorite Barley Pop in the other. Let me know what you think. Go Blue!

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

Tailgate Tuesday (Super Bowl edition): Pull apart cheesy bread

Friday, January 30th, 2015


TailgateTuesday_banner-SuperBowl

Tailgate Tuesday is our collaboration with Joe from MmmGoBluBBQ. These were be posted each Tuesday throughout the football season and each recipe was themed around that week’s opponent. 

Previously: Hot-’n-Fast pulled pork with Carolina mustard slawIrish stout pepper beefSpatchcock RedHawkGrilled RavioliSmoked “Land of 10,000 Lakes” Catfishpork loin with mustard glazeBrady Back Ribs,Moink Balls (a.k.a. Moinks)Caveman style Tri-TipCrockpot reuben dip, Caveman cowboy ribeye, Smoked Gobbler Legs.

This is one of my favorites and your SUPER BOWL guests will love you for it. What is better than cheesy garlic bread topped with bacon? I can’t think of anything, can you? Feel free to add some leftover BBQ that you have collecting frost in the freezer like a pulled pork or brisket. Both work well. Shrimp would be phenomenal here. Go crazy with your toppings and let me know how it turns out.

Ingredients:

• Loaf of crusty bread (French or Sourdough)
• 1 Stick unsalted Butter – melted
• 1 clove garlic – finely chopped
• 1 Tbsp dry Ranch seasoning
• 8 slices of crispy bacon – chopped into bacon bits
• 8-oz sharp cheddar cheese
• 8-oz mozzarella cheese
• 4-oz cream cheese, softened

Directions:

Preheat Grill or Oven to 350 Degrees.

While the grill is preheating, mix all three cheeses and half of your bacon in mixing bowl. Set aside. Lay your bread loaf on a flat surface. Using a bread knife, slice diagonally into the bread loaf, repeating every inch or so. Make sure you do not cut all the way down. Stop about three-fourths of the way down. Leave the bottom crust intact. Turn your loaf 90 degrees and repeat. This should leave a cross hatched look with one-inch cubes.

Cheesey Bread 1-2

With your hands, spread the cheese and bacon mixture into the cuts of the bread loaf. Be careful not to tear apart the bread.

Mix garlic and dry ranch seasoning into melted butter. Pour the melted butter mixture over the bread and make sure it gets down into the deep cracks in the bread loaf. Add remaining bacon to the top of your bread loaf.

Cheesy Bread 3-4-5

Wrap the entire loaf in aluminum foil and place on your grill or in the oven. Cook at 350 degrees for 20 minutes. After 20 minutes, remove the foil and cook uncovered for another 10 minutes.

Remove from the heat source, sprinkle on green onions, and serve immediately.

Cheesy Bread 6-7-8

This is a tasty appetizer that travels well. It can be assembled early and cooked once you arrive at your SUPER BOWL PARTY. Feel free to use leftover BBQ Pork, brisket or shrimp along with crispy bacon for the perfect BBQ Cheesy Bread. GO BLUE!!!

For more great recipes, photos, and barbecue ideas, follow Joe on Twitter at @mmmgoblubbq. And don’t forget to check out his site, MmmGoBluBBQ, for recipes, product reviews, and more.

Tailgate Tuesday: Moink Balls (a.k.a. Moinks)

Tuesday, October 21st, 2014


TailgateTuesday_banner-Week9

Tailgate Tuesday is our weekly collaboration with Joe from MmmGoBluBBQ. These will be posted each Tuesday throughout the season and each recipe will be themed around that week’s opponent. 

Previously: Hot-’n-Fast pulled pork with Carolina mustard slawIrish stout pepper beefSpatchcock RedHawkGrilled RavioliSmoked “Land of 10,000 Lakes” Catfishpork loin with mustard glaze, Brady Back Ribs.

“MOINKS” are perfect for tailgating for a large crowd against ‘Sparty.’ Typically, this game gets the biggest crowds in my backyard, so let’s make something that feeds a bunch of hungry people and are always a hit. They are easy to make. They include bacon, they are very tasty, they are wrapped in bacon, you can eat them with your fingers, and did I mention the bacon?

Anything that has two ingredients and 50 percent of those ingredients is bacon, I am a fan of. Whenever I make these for a party or at a tailgate, I get two questions. The first is always “What are these?” They are Moinks. The follow up is always “What the wha???” So begins my explanation of what Moink Balls are. Simply put, they are bacon wrapped meatballs. We have beef meatballs — “moo” — wrapped in yummy bacon — “oink.” Combine them and cover with your favorite rub and sweet BBQ sauce and we have “Moinks,” the perfect tailgating food.

Ingredients:

• Frozen meatballs
• Bacon
• Rub (sweet rub)
• BBQ sauce

Directions:

Set up the smoker or grill for indirect heat at 250-275 degrees. I love Pecan wood for this one as it goes nicely with the bacon.

Moinks 1-2

I prefer to remove the meatballs from the freezer and let them thaw a little. We will need them to be just soft enough to pierce with a toothpick. Next, we cut some bacon in half. The next step is to roll the bacon once around the meatball and hold with a toothpick. Sprinkle the Moink with a little bit of your favorite rub and they are ready for the smoker. That’s it. Very easy to make ahead.

Place the Moinks on the smoker and relax. We want to get the bacon a little crispy before we add the BBQ sauce. This takes about 90 minutes.

Moinks 3-4

In about 90 minutes, the bacon will begin to crisp up and we are ready to add some BBQ sauce. This isn’t mandatory, but BBQ sauce makes most everything better. Right? Or you can set some out for dippin’.

After adding the sauce and letting it get all thick and gooey (about 30 minutes), they are ready to eat. They will go quick, so make a bunch.

Moinks 5-6

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This week’s drink: Choco coffeeChoco coffee

This is a perfect beverage as the cold temps start to roll in. It will perk you up and keep you warm at the same time. Mix first four ingredients and top with cool whip. Enjoy.

Strong coffee
1 shot Baileys
1 shot Frangelico (hazelnut liquor)
1 Tbsp sugar
1 giant spoonful frozen cool whip

For more great recipes, photos, and barbecue ideas, follow Joe on Twitter at @mmmgoblubbq. And don’t forget to check out his site, MmmGoBluBBQ, for recipes, product reviews, and more.