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Posts Tagged ‘Cheese’

Tailgate Tuesday: Beer cheese soup

Tuesday, November 14th, 2017

Tailgate Tuesday has traditionally been our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. Due to a new job, Joe has had limited time this season, so I have taken the reigns as interim Maize and Go Pitmaster. 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.

PreviousGator kabobsSteak tacos nortenos with bacon fat flour tortillasBrisket burnt endsFried pork tenderloin sammy with fire roasted green chile jam and savory corn casseroleSmoked onion dipJalapeno ballsSous vide french dip cheesesteakWestern style chopped pork and red slawCarolina hush puppiesSmoked beef empanadas; Home-cured applewood smoked bacon
Recipe Archive

I couldn’t let Wisconsin week go by without combining two of my favorite Wisconsin products: beer and cheese. This recipe is an adaptation of the beer cheese soup that Southern Soul BBQ in St. Simon’s Island, Ga. makes. I’ve made it many times and it’s always a crowd pleaser, especially on a cold fall or winter Saturday.

1 stick butter
1-2 minced onions
2-3 minced celery stalks
1-2 minced carrots
1 tsp salt
1 tsp white pepper
1/8 tsp cayenne
Gentry’s Smoke Stack BBQ Rub
1/2 cup flour
1 cup chicken stock
5 cups whole milk
3 cups sharp cheddar cheese
1 cup monterrey jack cheese
1 TBSP worcestershire sauce
2 cans beer
Chopped green onions
Crumbled bacon

There aren’t a lot of steps to this recipe. It’s mostly chopping vegetables, shredding cheese (unless you buy pre-shredded), and whisking.

Start by dicing your onions, celery, and carrots. In a large stockpot, melt your butter and add your diced veggies, a teaspoon of salt, a teaspoon of white pepper, 1/8 teaspoon of cayenne, and a few shakes of your Gentry’s Smoke Stack BBQ Rub. Sautee your veggies until they are cooked through and starting to soften.

Next, whisk in a half cup of flour, stirring constantly until the whole mixture thickens and turns a medium blonde color. Quickly pour in your warm chicken stock (try not to keep it in the fridge prior to using). This will deglaze your pan. Then whisk in your five cups of whole milk — because we don’t use that candy ass two percent! Keep whisking until the whole mixture thickens.

Now reduce your heat to a simmer and add all of your cheese in batches, stirring constantly until it is melted and well incorporated. Once it’s fully melted, add a tablespoon of Worcestershire and two cans of beer. Any cheap beer will do, but since it’s Wisconsin week I used New Glarus Spotted Cow. If you’ve never had this stuff, get up to the badger state and pick some up. They make a lot of great beers and they’re not sold outside of Wisconsin, but Spotted Cow a cult favorite. Stir it all together and let simmer until it’s ready to serve.

Spoon it into soup bowls and serve along with some nice hearty bread and of course some more Spotted Cow. Top with chopped green onions and crumbled bacon — that bacon you made last week will work great! — for even more flavor and sprinkle some more Smoke Stack Rub on top.

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: Sausage and cheese poppers

Tuesday, September 20th, 2016


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?


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


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.


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.


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.


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 (Super Bowl edition): Pull apart cheesy bread

Friday, January 30th, 2015


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.


• 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


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.