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Posts Tagged ‘Deez Nuts Rub’

Tailgate Tuesday: Smoked bologna

Wednesday, November 4th, 2015


Tailgate Tuesday_Week9

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 glaze, pork belly sliders, or visit our whole library of recipes here.

Trust me, you will fall in love with this recipe. You don’t have to admit that you love it, but you will. This always gets the most “Huh” and “Whaaaat” looks, but disappears five minutes later. Don’t forget your mustard, cheese and Texas Toast for this one. It makes a great sandwich and is as easy and cheap as it gets. Your guests will think you are a “BBQ Harbaugh”.

INGREDIENTS

5-pound chub of bologna
Mustard
Meat Church Deez Nuts Rub
Texas Toast bread

DIRECTIONS

Fire up the smoker or grill for indirect heat. We’re shooting for a grill temp of 225-250 degrees. I added a few chunks of apple and hickory wood for some tasty smoke. Any wood will do as you won’t get a huge amount of smoke flavoring on this one. The bologna chub is already cooked so it won’t take on much smoke. You can usually find this in the grocery section of your nearest Wal-Mart.

Score the chub of bologna to add a little extra surface area for the spices. This will not only help hold our spices and sauce but create some much needed extra surface area that will hold some smoky goodness. These “previously cooked “ meats need all the help they can get. Its hard to see in the pics, but we scored the entire chub.

Smoked Bologna 1-2-3

The rub and sauce will get down into those little cracks and add some great flavor. I’m not going to lie, it also adds a really cool look. Cut into the meat about 1/4 of an inch. Add a little mustard to the surface so that your rub will stick. Now the fun part. Sprinkle some “rub on your chub” and place on the BBQ. This will go for about three hours, so relax and have a cold one.

All seasoned up with your Meat Church Deez Nuts Rub.

After about 45-60 minutes, a crust starts to form on the outside and the chub will start to open up a little. I included an old pic to show how this opens up after about an hour on the heat.

After three hours in the smoker, you can baste with your favorite sweet BBQ sauce. Let it go for another 30 minutes to get nice and gooey.

Smoked Bologna 4-5-6

No need to let it rest. Once you pull it from the heat, it’s time to slice. You will be amazed at how tender this is.

Slice in thick chunks or super thin, depending on your preference. Either way, it won’t last long.

This is fantastic between two slices of Texas Toast bread along with some cheese and mustard or eaten as is. Toss in the frying pan the next day for a great pan fried bologna sandwich.

Smoked Bologna 7-8

Let me know what you think. If you have any good pics from recent cooks, send em to joe@mmmgoblubbq.com. 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: 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.

Pork Belly Sliders 5-6-7

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: 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.