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Posts Tagged ‘Fogo Charcoal’

Tailgate Tuesday: Braided pork belly tacos with mojo slaw

Tuesday, December 27th, 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 tacosSausage and cheese poppers, Tomato pie, smoked corn pudding, Maple planked salmon, Sous vide steak and burgers, Bacon cream cheese, Brazilian style protein, O’Korn and cheesy jalapeno bacon dipSmoked sausage balls
Full Archive here.

As we approach the ORANGE BOWL, I start to get excited when I think about the endless options for our year end TAILGATE. I’ve reached out to FSU friends and Michigan family located in Florida for their thoughts. Almost to a man (and one woman) they recommended something with a CUBAN flare. And as soon as Justin mentioned MOJO, the deal was sealed. I love trying new things and firing up the grill for a new recipe. It always adds a little extra something for me when the outcome is unknown. Plus, I love the movie CHEF! If you haven’t watched it, give it a go. It’s a good one. This recipe has a few of my favorites in it and will definitely work its way into my tailgate rotation. It’s a Braided Pork Belly Taco topped with MOJO Slaw.

Ingredients

• Pork Belly (1-2 lb piece)
• Lane’s BBQ SPF 53 Rub and Signature Rub
• Tortillas

Mojo Slaw:
• 3 cups chopped purple cabbage
• 1 cup chopped carrots
• 1 shallot
• ¼ cup fresh orange juice
• ¼ cup fresh lime juice
• 3 cloves chopped garlic
• ¼ cup chopped cilantro
• 1/4 cup chopped oregano
• 1 TBSP cumin
• Dash of salt and pepper

Directions

Set your grill up for indirect heat and shoot for a temperature of 275 degrees. Anywhere from 225-300 will work on this one. Be sure to use your FOGO lump for this to ensure a clean and hot burn.

As the grill is heating up, take your sharp knife and slice the pork belly into three pieces, all joined at the top. Make sure not to cut all the way through at the top as we need this for braiding. It should look like a pork belly octopus.

Each strip of the pork belly should be equal in size and thickness. Once you’ve sliced into strips, take something heavy like a meat tenderizer or a cast iron pan and pound them lightly. We want to thin them out just a little to make the braiding easier.

Once they are thinned slightly, dust it with a combo of Lane’s Signature Rub and Lane’s SPF 53 Rub. This adds some heat and sweet and some fantastic color to the belly. Once seasoned, start braiding by taking the strips on the outside and folding over the middle strip. Continue this all the way until it is completely braided. Make sure this is braided somewhat tightly. Secure the ends together with butchers twine. A BBQ skewer would even work (and look a lot cooler).

Once the braid is ready, place it on the smoker and add a few chunks of pecan wood for smoke. This will smoke for anywhere from 4-6 hours depending on your grill temp. We are looking for an internal temperature of 200 degrees.

As the pork belly is smoking, we can assemble our MOJO slaw. Cut your purple cabbage into chunks along with your carrot slices. It’s easier to just buy the pre-sliced carrots in a bag. Chop up a half bunch of cilantro as well. I love extra cilantro in my MOJO so I added a little more than the recipe called for. Add your chopped veggies to a large mixing bowl and set aside. Now, add your OJ, lime juice, oregano, garlic, and cumin to a bowl. Mix and pour into your veggies. I don’t like mine super saucy, so I only added half of this mixture and saved the rest. If you like your slaw super wet, add more. Set in the fridge for at least an hour and allow the flavors to develop. After about an hour, you will notice a lot of juice in the bottom of the bowl. This is some tasty stuff.

Once the pork belly reaches 200 degrees internal, remove from the heat and tent with foil for 10 minutes. Once rested, slice into chunks and start making your tasty MOJO tacos. These things are addicting and didn’t last long. The MOJO flavors paired well with the spicy rub from Lanes. The slaw had a nice crisp bite to it and looks great with the purple coloring. I love me some purple.

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 (Friday): Smoked sausage balls

Friday, November 25th, 2016


tailgate-tuesday_2016_week12

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.

This is my favorite morning tailgate item. It’s super easy and can be done in the smoker or in your oven. Trust me on this one, your guests will love you for this. It’s a old standby. The was originally done by Bisquick, but I had to put my own twist on it by tossing them into the trusty smoker on gameday. If you don’t have access to a smoker, just cook them in your oven and they will be almost as good.

Ingredients

• 1-lb breakfast sausage (I like the HOT)
• 2 Cups cheddar cheese
• 3 Cups Bisquick
• 2 TBSP Lane’s BBQ Ancho Espresso Rub
• 1/4 Milk (optional)
• Maple syrup for dippin’
• Fogo lump charcoal

Directions

Combine all ingredients (except for maple syrup). If the mix is too dry, add your milk. If you do not have any milk, it’s still ok. The milk doesn’t make a huge difference, but it does make the balls puff a little more. Start forming your sausage balls using a melon baller or a large spoon. I make mine about the same size as your standard golf ball.

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Set your smoker up for indirect heat and shoot for a temperature of 325 degrees, using your Fogo Premium Lump Charcoal. It really is the best on the market they and are Michigan guys. Let’s help support ’em. If you are cooking these in the oven, set for 325-350 degrees. Add a chunk of pecan wood to your hot coals and get the smoke rolling. Just before you toss them on the heat, sprinkle with a little more Lane’s BBQ Ancho Espresso Rub.

Once on the heat, these will cook quickly. These went for about 30 minutes. If you want to check them with an instant read thermometer, look for 165 degrees.

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After about 25 minutes, they will start to turn a dark shade of brown and swell just a little. This is from the Bisquick puffing up a little.

If you want to, give them a little brush with the maple syrup. If not, you can just use it as a great dip for these hot sausage balls. They are really addicting. Try and eat just a dozen!

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This Lane’s Espresso Rub is a perfect compliment for the spicy breakfast sausage. The flavors pair perfectly.

Enjoy these before the big game this Saturday as we beat the Bucks. 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: Brazilian style protein

Tuesday, November 8th, 2016


tailgate-tuesday_2016_week10

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: Sous Vide steak and burgers

Tuesday, October 25th, 2016


tailgate-tuesday_2016_week8

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


tailgate-tuesday_2016_week7

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: 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.

And now, a word from our sponsors

Thursday, September 1st, 2016


As we enter our eighth season covering Michigan football and basketball, we would like to take a moment to recognize and thank the outstanding partners that help keep the site running. We are and always will be an independent blog that covers what we want, when we want, and how we want in order to give you, the reader, another outlet for Michigan sports.

We know that there are a lot of great Michigan blogs out there that help make the experience of being a Michigan fan better than any other school in the country. Each brings something unique to the table and we thank you for being a loyal reader — or if you’re new to the site, becoming one — which keeps us motivated as we put our energy, free time, and late nights into something we love. As such, we encourage you to check out each of our sponsors, follow them on social media, and purchase the great products they have to offer.

Rent Like a Champion

Rent Like a Champion

Rent Like a champion enters its fifth season as our main sponsor. By now, you should be familiar with what they offer, but if not, here’s a synopsis. RLAC is a home rental site similar to airbnb with a focus on college towns for big events. If you live in Ann Arbor, you can rent out your house or apartment to out of town fans on a Michigan football game weekend or for another special event. The average rental makes $1,100 per weekend. That’s nearly $9,000 a season!

If you’re an out-of-towner, you can avoid cheap, overpriced hotels that don’t offer comfortable common areas or beds by renting a home near the Big House.

As of this moment, there are currently 14 homes available for this weekend’s game for as low as $700 for the weekend. If you’ve already made your plans for this weekend, check out the rest of the listings, including Homecoming weekend, which currently lists 19 homes available ranging from $850 to $3,600 for the weekend and as close as less than half a mile from the stadium.

We also urge you to consider Rent Like a Champion for lodging at away games if you plan to take a road trip this fall. RLAC currently has two homes available for the game at Rutgers — one of which is a three-bedroom apartment in NYC for just $299 –, four available for the game at Michigan State, six available for the game at Iowa, and six for the game at Ohio State.

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Cultivate Coffee & Tap House

Cultivate

A new sponsor this year is one that those of you who live in and around Ann Arbor can and should visit regularly. If you’re into coffee or beer, that is. And who isn’t into one or both of those things? Cultivate Coffee & Tap House is located in the historic Depot Town area of Ypsilanti and besides having a great bar and interior with communal tables, features a fantastic beer garden out back as well.

Cultivate serves specialty coffee, has 36 beers on tap that rotate weekly and feature lots of specialty releases, and regularly hosts live music and other events. But in my opinion, the best aspect of Cultivate is their values: craft, community, and cause. They source their ingredients and supplies locally, they have a community garden in the back from which they donate to local food pantries — so far, they’ve grown over 160 pounds for Food Gatherers –, and as a non-profit that gives back to the city, they allow staff and volunteers to see their books for full transparency.

Our partners at Cultivate will be co-sponsoring the weekly prizes for our Five-Spot Challenge during the season. If you live in or around Ann Arbor, or the next time you are in town, when the need for coffee arises or you want a spot to gather and drink some craft beer, make sure to stop in to Cultivate and tell them we sent you.

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Lane’s BBQ

Lanes-BBQ-Logo

One of our favorite weekly features during football season is our barbecue series, Tailgate Tuesday. Last year, we featured Meat Church rubs in each of our recipes, but this year we signed on a new sponsor. Lane’s BBQ of Bethlehem, Ga. makes a unique selection of rubs and sauces in addition to catering locally.

Some of their rubs include SPF 53 (a spicy rub), Sweet Heat (for wings and ribs), Ancho Espresso (for steaks, chops, and ribs), and Q-Nami (a fusion of BBQ and Asian). Some of their sauces include Sorta White (mayo based), Southbound (South Carolina-style mustard based), and Kinda Sweet (tangy and sweet). In addition to providing product for use in our weekly recipes, Lane’s will be co-sponsoring the weekly prizes for our Five-Spot Challenge.

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Fogo Charcoal

Fogo logo

Good barbecue needs good charcoal and that’s what our next sponsor specializes in. Fogo Charcoal sells premium lump charcoal that comes in huge pieces with very little dust. It burns for a long time with very little sparking or popping with a rich, robust flavor. They will be providing their charcoal for use in our weekly Tailgate Tuesday posts and they are also Michigan fans. Next time you need charcoal for your barbecue, order from Fogo. You’ll never go back to anything else.

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Chayder 

Chayder logo

Michigan-based Chayder Grilling Company is also providing their product for Tailgate Tuesday and our Five-Spot Challenge prizing. Chayder sells the best cedar grilling planks and wraps on the market, which can help elevate your barbecue game. Their products are made out of clear Western Red Cedar and kiln-dried to remove moisture. Cedar planks and wraps enhance the flavor of salmon, chicken, pork, vegetables, cheese and whatever else you want to cook. Order one and give it a try.

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Tailgate Tuesday: Cedar planked scotch eggs

Tuesday, August 30th, 2016


Tailgate Tuesday_2016_Week1_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 for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Sometimes, when we get the early game on Saturday, our tailgating options are a little limited. Sure, we can go with the brisket or pork butt at 10am and nobody will complain, but what about a breakfast tailgate treat to go with the morning Irish Coffee? The Scotch eggs are a perfect start to a long day around the pit. You can make these ahead and just toss ’em on when the grill is hot or make them while the smoker is heating up. Either way, your group will love ’em and thank you for working in a tasty breakfast sampling before the game.

Ingredients

• 1-pound breakfast sausage roll (hot or maple)
• 4 eggs – (soft boiled for five mins)
• Maple syrup
Lane’s Signature Rub
Chayder Cedar Grilling Plank (a Michigan product)

Directions

Fire up your grill or smoker to 250-275 degrees with Fogo Lump Charcoal. This is the best lump charcoal on the market and will help you build a hot and clean fire. While the coals are heating up, take your Chayder cedar plank and soak it in water. This only needs to soak for about 30 minutes. Chayder planks are made in Michigan and are easily the best cedar planks going today. John is the owner and a HUGE Michigan Fan. Check ’em out. Soak the plank until Bo says it’s time to hit the fire.

Place the cedar plank over direct heat for about five minutes. You want to get a nice char on the plank. Once charred, turn it over and you are ready to add your eggs.

 

Scotch Eggs 2-3_v2

Bring a pot of water to boiling and drop your eggs into the water. Set a timer for five minutes. Do not let them go over five minutes if you want your yolks runny. If you want hard boiled eggs, let them go a little longer — six to nine minutes should do it for hard yolks. Once you reach five minutes, remove the eggs from the water and drop them into an ice bath. This will stop the cooking process and help keep the yolks soft. As the eggs are cooling, slice your breakfast sausage into four good sized pieces. Flatten them out so that they look like a large patty.

Season each sausage patty with a good amount of the Lane’s Signature rub. You will also season the outside, so keep that in mind. We don’t want to go overboard, but still want to add some BBQ flavor. Once the eggs are cooled, gently peel the eggs and discard the shells. These eggs are very soft and will break in your hands if you are not careful. This is the hardest part of the entire recipe. Be Careful. Once peeled, add the egg to the sausage patty. As you can see, this one started to tear on me.

Once the egg is on the patty, start folding the sausage around the soft boiled egg. Take your time and make sure the entire egg is enclosed. Once encased, season the outside of the scotch egg with more Lane’s Signature rub. Add the seasoned egg to a hot and charred cedar plank.

Scotch Eggs 4-5-6

We are going to let this go for about 30 minutes. Once the sausage starts to get that hardened exterior look, we can start brushing with maple syrup. I usually start glazing at the 20 minute mark.

As you can see, the sausage looks dark and has started sweating a little. The grease will run off in to the grill and cause a few flare ups. This adds some nice flavor. The plank also adds a great cedar flavoring that pairs well with sausage. After 30 minutes and two glazes of maple syrup, I like to give it one last sprinkle of rub. Remove from the heat and let rest for a few minutes. You can serve these directly on the plank. It makes cleanup easy and looks really cool as a plate. Your tailgate guests will love it. Feel free to put 2-4 scotch eggs on each plank. Slice ’em in half and enjoy or just pick em up and chomp away. Either way…GO BLUE!!!!

Scotch Eggs 7-8

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.