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Posts Tagged ‘BBQ’

Tailgate Tuesday: O’Korn and cheesy jalapeno bacon dip

Wednesday, November 16th, 2016


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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: Brazilian style protein

Tuesday, November 8th, 2016


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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
Full Archive here.

I have found the ultimate grill toy. This is the accessory of all accessories. This is the SUPERMAN, BATMAN, and HULK of grilling toys, all combined into one backyard, tailgating beast of a grilling toy. It’s the Carson Rodizio Backyard Brazilian Rotisserie and it’s taking over the BBQ world. I love all my grilling gadgets and try to use them as much as I can, but this one gets me excited when I know I get to use it. I start planning on Monday for a Saturday cookout when I know this is coming out to play. If you love the Brazilian steakhouse experience, then you are going to love this and most likely order one as soon as you read this. Trust me, this is the toy to have for any grill in the backyard.

Ingredients

Almost anything you want to grill.

Directions

Skewer it, season it with Lane’s BBQ rub and sauce, light the Fogo Charcoal, turn on the rotisserie and SPIN. It’s really that easy.

I have not found much that you can’t cook on this thing. There are so many different skewers and attachments that you can cook anything from corn on the cob to lobster tails followed by glazed pineapples and shrimp skewers. This is a BEAST of a machine. I was lucky enough to cook with Blake Carson (the inventor of the Carson Rodizio) at the Big Green Egg Eggtoberfest in Atlanta last month. We were part of the national championship team and served nearly 5,000 hungry people. Everyone agreed that the Rodizio was the highlight of the show. This thing is built to cook on a charcoal grill, a gas grill, a Big Green Egg or other style commode cooker, and most other outdoor cookers. It’s extremely versatile and will impress your friends at the next backyard tailgate.

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The Rodizio comes with six skewers that will hold anything you can imagine that needs skewering. My favorites include chicken wings covered with Lane’s BBQ One Legged Chicken Sauce and Sweet Heat or SPF 53 Rub. Sausages are also a huge hit at the tailgates. If you have a great steak laying around, just stick a skewer in it and start her spinning.

You can also toss on a few chunks of pork tenderloin and sprinkle them with parmesan cheese to get a crusty exterior. SOOOO JUICY!!!!

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The juices dripping from meat cause a few flare ups that kiss the meat and add that nice char we all love so much. If you have a nice hunk of french bread, stick it on the top rack and watch her brown.

The controls allow you spin a varying speeds while the different sized skewers allow for a variance of meats and veggies. So far, the Lane’s BBQ spices and rubs have worked on any and all spinning goodies.

From bacon wrapped shrimp covered in Lane’s Sweet Heat to the pork belly charred over the Fogo coals for 45 minutes, the fun is endless. As are your options. On my most recent cook, I tossed a few potatoes seasoned with Lane’s SPF 53 and some olive oil into the tumbler. They were crispy within 30 minutes and had a smoky flavor that only an outdoor grill can impart.

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Toss on a few folded bratwurst and watch the juices drip. These were sliced up and served on slider buns with ketchup, mayo and a slice of lettuce. So simple yet so tasty.

But my favorite of all time are the chicken wings, drenched with Lanes One Legged Chicken sauce and dusted with SPF 53 or the Sweet Heat. The edges are so crispy and the interior is juicy and tender.

This really is a must have for all backyard BBQ enthusiasts. Grab some wings, skewer ’em up, and yell GO BLUE at game time! Let me know when you do, and I’ll be right over.

Visit Carson Rodizio to purchase a Carson Rodizio Kit for your backyard grill. You can follow them on Facebook, Instagram, and Twitter

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


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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: Sous Vide steak and burgers

Tuesday, October 25th, 2016


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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
Full Archive here.

I realize this one might be a little different as most guys don’t have a Sous Vide just laying around, but I’m hoping this recipe will help change that. My Sous Vide machine has quickly become one of my favorite kitchen toys and really pairs well with the grill. If you like kitchen gadgets, this one is a must. What is Sous Vide you ask? According to Wikipedia, Sous Vide is French for “under vacuum” and is a method of cooking in which food is sealed in airtight plastic bags then placed in a temperature controlled water bath. The outcome is an evenly cooked and super moist product. It’s really easy and fun. I love the Anova Sous Vide machine, but there are several great models out on the market.

Ingredients

• T-Bone or ribeye steak (1-2 inch thick)
• 4 sprigs of rosemary
• 2 TBSP butter
• 1-pound ground beef (80-20 fat content)
• Cheese
• Hamburger buns
• Lane’s SPF53 Rub

Directions

Pour hot water into your cooler, tub, pot, or Cambro polycarbonate box. You can use almost anything as your water tub as long as it’s tall enough to hold the Sous Vide. I love my steaks medium rare, so I am setting the temp to 125 degrees. This is 10 degrees short of my desired finishing temp, but we are going to finish on the grill to get some grill marks and some char, so I’m not worried about an undercooked steak. If you like your steaks cooked a little more, set your temp a little higher.

As the water is heating up, season your steak with Lane’s BBQ rub. Place the steak in a Ziplock bag or food saver bag if you have them. Add a pat of butter and sprig of rosemary on each side. Seal the bag up tight. I love my food saver bags for sous vide as it helps create the prefect air tight container for our meat. If you do not have a food saver, it’s ok. You can add the meat to a Ziplock bag and slowly start to lower the bag into the hot water.

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As you lower the bag into the water, air releases through the top creating an airless bag of tasty goodness. Seal the top and drop. Easy as that. I did the same with a 3/4-pound hamburger. I’m cooking them both to rare and will finish them on the grill by bringing them up to 135 degrees.

The great thing about the Sous Vide method, is that it’s really difficult to overcook your food. The water temp is set at 125 degrees and the food will never go above that. You can forget the steak in the water for four hours and it’s not going to over 125 degrees. Now, don’t get me wrong, a steak this size will start to break down and get mushy after about four hours, but I doubt you will forget about it for more than four hours. It’s a great steak for Pete’s sake. Set your timer for 60 minutes. This is about as long as you want to go with a steak this size.

Once the steaks hit an hour, fill your charcoal chimney 3/4 of the way with some Fogo Lump Charcoal. The best way to light your Fogo is by spraying some paper towels with vegetable spray. Place under your chimney and light. Light it from the bottom and let it burn. You can also use your standard grill or favorite cast iron pan. If you are using your cast iron, get is screaming hot.

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Once the flames are roaring thru the top of the chimney, set your bbq grate on top.

Remove your steak from the bag and pat it dry with some paper towels. As you can see, these are not the prettiest cuts of meat. They are nearly done and only lack the char and grill marks.

Season with Lane’s BBQ rub and place on the chimney or cast iron. Remember, the internal temp is almost done, so we just need to get some grill marks or char on the meat. This only takes about 60 seconds total. I went 30 seconds per side and it was done. Check it with your favorite Thermapen instant read thermometer, and you are done.

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As you can see, the medium rare pinkness is even from top to bottom. The entire steak was a perfect 135 degrees throughout.

Next was our burger. As you can see, the Thermapen was reading an internal of 123 degrees. Dust with your Lane’s BBQ SPF 53 Rub and toss on the hot grate. This rub has a serious kick to it and pairs well with beef.

After one minute per side and little cheddar, we were up to 132 degrees. This doesn’t take long, so don’t walk away.

Once you reach 135 degrees, remove from the heat and load up a tasty potato bun. No need to let your steak or hamburger rest as this step is not needed.

As you can see, the pink runs from top to bottom here as well. Even cooking and moisture retention are the reasons for a sous vide machine. Look at those juices!

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This is a great method when feeding a large group of people as you can cook large amounts of food in a cooler via Sous Vide and toss it on the hot grill for one minute once your guests are hungry. If you have a late arriving guest (as always happens) just keep his food warm in the Sous Vide bath for a few extra hours. It’s not going to overcook it. Trust me, you will love these burgers. Steaks and chicken are also great and cooked perfectly over time. GO BLUE!!!!

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: Maple planked salmon

Tuesday, October 18th, 2016


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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 tacos,Sausage and cheese poppers, Tomato pie, smoked corn pudding
Full Archive here.

There are very few things I like better than planked salmon on the grill. Tops has to be a sweet and spicy rack of pork ribs followed closely by a peppery rubbed Texas style brisket. Both of these require at least five hours of my time and typically involve me waking up prior to sunrise for a noon kickoff. While I don’t have a problem doing this and typically enjoy the smell of pecan smoke mixing with my 4am coffee, sometimes I need something a little more healthy and easy to prepare. Planked maple salmon is fantastic and is always a crowd pleaser. Give this one a go for the big homecoming game and give your smoker a well-deserved break.

Ingredients

• Salmon filet – skin on
• Lane’s BBQ Q-Nami Rub
• Maple syrup or honey
• Chayder Cedar Plank (soaked in water for 30 minutes)
• Fogo Lump Charcoal

Directions

Soak your Chayder Cedar Plank in water for 30-60 minutes. This will ensure that the plank doesn’t burn on the grill. While the plank is soaking, set your grill up for indirect cooking and shoot for a temp of 275-300 degrees. Always use your Fogo Lump Charcoal as you’ll get a cleaner and hotter burn. It really is the best.

Once the plank has soaked for 30-60 minutes, remove from the water, and place over direct heat on the grill. Let burn for about five minutes or until a nice dark color appears on the plank. After five minutes, flip the plank so that the charred side is facing up. Place the salmon filet on the plank and season with your Lane’s BBQ Q-Nami Rub. Move the planked salmon over to the indirect side of the grill and away from direct heat. We want to cook this around 275-300 degrees for about 20-30 minutes.

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After 20 minutes, check the internal temperature of your salmon. I prefer my salmon cooked medium and that’s about 125 degrees internal. If you like yours a little more well done, go a little longer. Once the fish starts to sweat out the albumen — AKA “White Gunk” — you are nearing 125 degrees. This is just coagulated protein that gets squeezed out by the tightening of the fish.

Once the salmon gets to 115 degrees, start drizzling the top with your maple syrup or honey. Cover the entire top of your salmon. I prefer to drizzle than brushing as I want the rub to stay in place. After drizzling the syrup, close the lid and let go for another five minutes. Once the internal temp gets to 120 degrees, give it another drizzle. I actually mixed some maple syrup with some habanero honey I had left over. Great combo!

Once we get to 125 degrees internal, remove the planked salmon from the heat and let rest for five minutes. The syrup/honey will thicken and form a gooey layer of tastiness that you will love! It’s fantastic and packed with flavor. The smell from the charred cedar plank will have your neighbors peaking over your fence. If you don’t have a fence, they will just walk on up and introduce themselves.

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The total cook time on this is about 30 minutes and can be done with salmon, haddock, trout, walleye, etc. It’s a winner with most fin and grill combo’d creatures. The Chayder planks are the best on the market and made in Michigan. The owner, John, is a HUGE Michigan fan and can be found tailgating at The Big House several times each season. Give his planks a try and don’t forget to grab a few cedar wraps while you’re at it.

Let me know how your fish turns out and if you prefer the maple or the honey glaze. You really can’t go wrong with either one. GO BLUE!!!!

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: Smoked corn pudding

Tuesday, October 4th, 2016


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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 tacos,Sausage and cheese poppers, Tomato pie
Full Archive here.

Joe is still on his extended bye week, so I’m filling in again. If you judge my barbecue style solely from last week’s recipe and this week’s, you’d probably think I never cook meat. That’s not true, of course, but since Joe is our resident pit boss I’ll let him bring the big guns.

Like anyone, I love going to a BBQ joint and getting brisket or pulled pork or ribs or beef ribs, or hot links — or all of the above! But a place that serves up top-notch sides along with its meat will always win over my stomach. So when I’m cooking for family and friends I make sure to throw in at least one or two great sides. Like the tomato pie last week, this is another side that you and your guests will have a hard time not going back for seconds. It adds great sweetness to accompany the rich, bold flavors of your main course.

Ingredients

• 4 ears of corn
• 1.5 sticks unsalted butter
Lane’s Signature Rub
• 1 cup heavy cream
• 7 eggs
• 1/4 cup flour
• 6 TBSP sugar
• 2 tsp baking powder
• 2 TBSP dark brown sugar
• 1/4 tsp cinnamon

Directions

Like the tomato pie last week, this one is easy to cook and can be thrown into the smoker while your meat is smoking. I love corn pretty much any way you cook it, but in my opinion, grilling or smoking it really enhances its flavor. So when you make corn pudding with grilled or smoked corn, it enhances the recipe considerably over canned corn.

Start by removing the husks from the corn — maybe we should have saved this for Nebraska week — and then sprinkle some Lane’s Signature Rub on them. Toss them into your smoker for about 40-45 minutes. If you’re grilling them, put them on medium-high heat for 15-20 minutes. You want to get them just started to char, but not completely charred. If on the grill, make sure to turn them to slightly char every side. Once ready, remove and let cool.

In a medium saucepan on the stove or grill, melt your butter over low heat. Stir in the cream, remove the pan from the heat, and let cool. Beat your eggs and then add to the butter and cream mixture, once it’s cool enough that it won’t start to cook the eggs.

Now its time to mix up the dry ingredients. Whisk together the flour, sugar, and baking powder, then slowly whisk it into your butter, cream, and eggs mixture. You want it to be a loose batter consistency, almost like pancake batter.

Take a sharp knife and cut the corn kernels form the cobs. To do this, stand the cob on one end and cut straight down on all sides until all the kernels are off. Add them to the batter.

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Grease a 9″x 13″ pan and pour your batter mixture into it. Toss it back into the smoker for about 15 minutes at approximately 350 degrees. At this point, the batter should be starting to solidify ever so slightly. Mix together the two tablespoons of brown sugar and 1/4 teaspoon of cinnamon, then sprinkle it on top of the batter. It’s very important that you do this partway through the cooking process as opposed to sprinkling on top of the batter from the beginning. You don’t want the brown sugar to harden because then it will be hard to chew and stick to your teeth. Put the pan back into the smoker for another 20-30 minutes until the top is golden brown and the pudding doesn’t jiggle when you shake it (that’s what she said).

Now it’s time to eat. Serve hot and enjoy.

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: Tomato pie

Tuesday, September 27th, 2016


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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 tacos, Sausage and cheese poppers
Full Archive here.

Joe is taking an early bye week, so I’m pinch hitting. This week’s recipe may scare off some simply by the name, but I assure you it’s a worthy side to add to your next cookout. It’s full of flavor and an easy way to get your serving of veggies — nevermind that they’re covered in cheese and mayo.

I first heard of tomato pie from my parents who had it at the Tomato Shed Cafe at Stono Market in Johns Island, S.C., just outside of Charleston. They raved about it, but I’ve never been a huge fan of tomatoes, so I thought how good could it possibly be? Finally, they took me to the Tomato Shed last summer and I saw what they had been raving about. So much flavor. It just pairs perfectly alongside your pulled pork or ribs or brisket. So naturally, I thought, if it’s so good like this it has to be even better smoked. So I went home and gave it a try, and lo and behold it is.

Ingredients

• 6-8 tomatoes (any variety will work but I prefer heirloom)
• 1 yellow onion
• Fresh basil (can also use dried)
• Fresh chives
• 1 cup mayo
• 1 cup shredded cheddar cheese
• Biscuit dough
Lane’s BBQ Sweet Heat Rub
• Salt and pepper

Directions

This one is much better suited for a cookout at home rather than tailgating at the stadium since it involves so much cutting and the ingredients don’t really lend themselves to making ahead of time. Also, it takes just about as long to prep as it does to actually cook.

Start by baking your biscuit dough. If you want to really go for it, you can make your own biscuits, but for ease I like the Pillsbury Grand’s flaky layers butter tastin’ biscuits. One tube is likely enough. Just line the bottom of your pan with them, flatten them and bake until golden brown. It won’t look pretty at this point, but it doesn’t need to.

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Next, slice up your tomatoes, sprinkle them with salt and let them rest for a few minutes. You can use any kind of ripe tomatoes you can find, and most will likely recommend red juicy ones. But I prefer multicolored heirlooms because I think they are sweeter and the variety of colors looks great. After a few minutes, lay out a layer of sliced tomatoes on top of the baked, flattened biscuits. Add a thin layer of sliced onion, some fresh basil and chives, and a sprinkle of salt and pepper. Keep repeating this process in layers until you run out of tomatoes and onions.

Mix your mayo and cheese together in a separate bowl. Folks down south swear by Duke’s mayo — it’s the only mayo on the market without any natural or artificial sweeteners — but if you live in Big Ten country it’s pretty much impossible to find. Any mayo will do just fine.

Take your mayo and cheese mixture and slather it on top of your tomatoes, onions, basil, and chives. Make sure to rub it all over so it covers the top. Then sprinkle some Lane’s BBQ Sweet Heat Rub on top of the mayo. I like the small amount of kick this gives to complement the sweetness of the tomatoes and the pepperiness of the basil.

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Toss your tomato pie into the smoker at 300-350 for 30-45 minutes with some hickory wood. You want the mayo and cheese to be nice and melty and the tomatoes and onions to soften. Since you’re cooking it in a cast iron skillet or a pan, that topping will absorb most of the smoke. You can also just as easily make this in the oven, but I love the extra touch the smoke adds. After about 45 minutes it should be done and you can cut and serve.

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The biscuits at the bottom ground the pie with a nice buttery texture — just make sure you bake them beforehand or else they’ll just become mushy. The sweetness of the tomatoes and onions, the pepperiness of the basil, the creaminess of the mayo and cheese, the kick of the Sweet Heat Rub, and the touch of smoke just make this a fantastic side. Your guests will love it despite their initial misgivings.

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, and Instagram.

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: Sausage and cheese poppers

Tuesday, September 20th, 2016


tailgate-tuesday_2016_week4

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 tacos
Full Archive here.

This is BY FAR the easiest tailgate recipe you will ever do. Short of opening a can of SPAM and digging in with a plastic fork, this one takes the cake. It’s not only super easy, but will make your tailgate guests very happy. The sausage and cheese poppers have it all when it comes to flavor. You have the sweet sauce mixing with the salty cheese and spicy pepper all served on a tasty hunk of sausage. What else is there?

Ingredients

Lane’s Kinda Sweet sauce
• Keilbasa sausage
• Sharp cheddar cheese
• Jalapeños

Directions

Are you ready for this? As I said, this one is the easiest we will ever do. I feel kinda lazy on this one. I feel like I should add more steps to make it seem more extravagant. Heat your grill up to about 300 degrees and add a piece of fruit wood to the coals. This will generate a little smoke. As the grill is heating up, slice the sausage into 1-inch chunks. You can sprinkle with some of your favorite Lane’s rub if you’d like, but it is not mandatory. Slice the jalapeños thinly and top each piece of sausage with a jalapeño slice. Place on the grill and let cook for about five minutes. We want the inside of the sausage to get a little warm and the jalapeños to get a little soft.

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As the sausage and pepper poppers are warming, cut the cheddar into half-inch chunks. Once they are cut up, add a toothpick to each cheddar cube.

After 5-7 minutes on the heat, top each sausage chunk with your cheddar and dip into a little Lane’s “Kinda Sweet” sauce.

Place back on the hot grill. Close the lid for about three minutes while the cheddar melts and the sauce starts to thicken.

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These do not take long to cook. You can also use other types of hard cheese or any other kind of sausage. Bratwurst goes great in this recipe as does chicken sausage.

As you can see, the cheese starts to melt and runs down the sausage. It mixes well with the sweet sauce and makes for the perfect tailgate treat.

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Just pick ’em up by the toothpick and throw ’em back one by one. Feel free to give ’em another drop in the Lane’s Kinda Sweet Sauce. Remember, the sauce has thickened a little and is hot. Be Careful! These are addicting and packed with flavor. Give ’em a try and let me know what you think. GO BLUE!!!!

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, and Instagram.

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: Chicken street tacos

Tuesday, September 13th, 2016


tailgate-tuesday_2016_week3-v2

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
Full Archive here.

Here we are in Week 3 and the competition is getting better each Saturday. The Buffs will be a stiffer test for the Maize and Blue so our tailgate recipe needs to keep pace. I don’t know about you, but I love a good taco. I don’t care if it’s beef or chicken as long as it’s in a smaller soft tortilla shell. I want to be able to walk around with it and not make a huge mess. I don’t want it crumbling in my hand after the first bite. I also want to grab it and go if needed. These chicken soft tacos are perfect for your tailgate and will make your guests very happy.

Ingredients

• Chicken thighs (boneless)
• Flour or corn soft tortillas
• Queso fresco
• Pico de gallo
• Cilantro
Lane’s “SORTA WHITE” Sauce
Lane’s SPF 53 Rub

Directions

Fire your grill up for direct heat. These are best cooked fast as you want a nice char on the exterior. It adds a nice flavor to the finished taco. As the coals are heating up, season your chicken thighs with Lane’s SPF 53 rub. This has a nice heat to it and will complement the finishing white sauce. For those seeking heat, this is the rub for you.

Season both sides of the meat. Don’t worry about trimming the fat as it will cook off during the grilling process. If you have a large amount of fat on the thighs, feel free to trim a little. Fat is flavor, so don’t remove it all.

Once the coals are hot, toss the thighs on the hot grill grate. Since these are boneless, they are very thin and will cook quickly. The boneless thighs will cook over direct heat for about four minutes a side. If you have your Thermapen instant read thermometer, you’re looking for an internal temp of 165 degrees.

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After about 4-5 minutes, flip the chicken and repeat on the other side. Don’t worry about the flare ups, as you want a little char on the exterior. It also adds flavor. Once they reach 165 degrees internal or have gone for about eight minutes total, they are done. Remove from the grill and tent with foil for five minutes to allow the juices to redistribute into the meat. After five minutes, chop into bite sized pieces. As you can see below, these pieces are still super juicy and have some great color from the rub.

Add a good amount of Lane’s “Sorta White” sauce to the chopped chicken and mix together. The color and flavor of this sauce is FANTASTIC and pairs perfectly with chicken or pork. Trust me, you want this one in your rotation. It is a top seller for Lane’s.

Once mixed, start building your new favorite soft tacos with a little chicken, some pico de gallo, a few crumbles of quest fresco and of course some cilantro. These will not last long. I think I ate four before I decided to take some pictures. These are so moist and tender, you will wish you grilled some more chicken.

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These would also make some great burritos or super flavorful nachos. This “Sorta White” sauce is bursting with flavors and is very similar to the Alabama white sauce that has exploded on the scene in recent years. Give this one a go when you’re hankering for a taco, or two or three or eight. GO BLUE!!!!!

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

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

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: Pork tenderloin sliders with grilled cheese

Tuesday, September 6th, 2016


Tailgate Tuesday_2016_Week2

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 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
Full Archive here.

After last week’s heart clogging, but nearly perfect tailgate recipe, let’s bring our cholesterol down a few notches with my favorite healthy meat. The pork tenderloin is leaner than chicken breast and has fantastic flavor. When paired with a sweet and salty combination of grilling cheese and Lane’s Southbound sauce, this recipe is a winner for sure. This recipe can be done in under an hour and will make everyone at your tailgate an instant fan of the “other white meat”.

Ingredients

• Pork Tenderloin
• Halloumi Grilling Cheese
• Slider Buns
Lane’s Southbound Sauce
Lane’s Q-Nami Rub
Fogo Lump Charcoal

Directions

Prior to prepping your loin, set your grill up for indirect heat and shoot for a temperature of 250-275 degrees. The Fogo lump charcoal is your best bet as it has HUGE chunks and will keep a nice even temperature throughout your cook. Trust me, this is the best on the market and they have Michigan ties. Let’s support our Michigan alum.

Once you reach your desired temperature, toss a few chunks of apple or pecan wood on the coals. Let burn for about 10 minutes until you get a nice steam of clean smoke. Now, it’s on to our meat prep. Remove both tenderloins from the package and pat dry. With a sharp knife, start trimming the silver skin from the loins. The silver skin is the thin layer of skin that covers about 30 percent of the loin. A sharp knife is mandatory as you want to trim without removing a lot of meat. In the pic below, the silver skin is below the thin layer of fat.

After trimming, the loin should have very little fat and no silver skin remaining. The pork tenderloin is a very lean cut of meat and responds well to brining and marinating. The fat and silver skin can be seen in the upper portion of the cutting board. As you can see, we did not remove a lot.

Season the loins generously with your Lane’s Q-Nami seasoning. The Q-Nami rub has a nice balance of BBQ and Asian flavors which goes perfectly with pork.

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Once the loins are seasoned, add them to the pre-lit grill or smoker. These will only take about 30-45 minutes to reach an internal temp of 137-140 degrees.

While the pork tenderloins are taking a smoke bath, cut open your grilling cheese. This cheese can be cooked on high heat over hot coals or in a cast iron pan on the stove. It will get a crusty exterior and stay nice and creamy in the middle. It has a fantastic flavor and will be a crowd favorite, I promise. You can eat it as soon as it comes off the heat and is fantastic with a squeeze of lemon. Give it a try. There are several brands on the market, but my favorite style is Halloumi. Look for it at your nearest supermarket.

After bout 30 minutes, start probing the loins with your favorite instant read thermometer. As you can see below, the Thermapen Thermopop is my “go to”. It reads in under three seconds and is extremely accurate.

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Once the pork tenderloins reach 120 degrees, start basting them with the Lane’s Southbound Sauce. They are only about 20 minutes from being done. We want the sugars to start caramelizing and thicken over the meat. At this point, we can toss on the grilling cheese. The cheese only takes about 10-20 minutes to heat.

Once the loins reach 137 degrees, remove from the heat and tent with foil. The color on the loins is CRAZY. The spices from the rub mixed with the thick sauce is a perfect combo. AND IT’S HEALTHY!!!!

The grilling cheese starts to form a nice crust and will be super soft in the middle. Let it go for about five minutes a side over direct heat. As you can see, the cheese has beautiful grill marks.

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I let this go a little longer to see how much heat it would take (honestly, I didn’t forget about it). The crust was soooooo good and the middle was gooey like an after school grilled cheese. You know what I’m talking about. 🙂

Once everything is done, slice ’em up and put everything on your favorite slider bun. Throw a little Southbound sauce on there and you’re in business. As you can see from the pics, the pork is still a nice medium and has a slight smoke ring. I would not take these to anything above 150 degrees or they will be the same texture as your charcoal. Not a good thing.

Look at the texture of that cheese. It’s super creamy and has a crusty exterior. This is great by itself or on your favorite sandwich. And by favorite sandwich, I mean this Lane’s Southbound Pork Tenderloin Slider. Give it a shot and let me know what you think. GO BLUE!!!

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

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

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.