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Posts Tagged ‘Gentry’s Smoke Stack BBQ Rub’

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.

Ingredients
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
Directions

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: Carolina hush puppies

Tuesday, October 24th, 2017


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

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 cheesesteak; Western style chopped pork and red slaw
Recipe Archive

Did you know that hush puppies are a staple of barbecue sides in the Carolinas? I didn’t until my trip to North Carolina a couple weeks ago when I visited Lexington Barbecue and Red Bridges Barbecue Lodge and both served hush puppies with each BBQ plate. You didn’t even have to order them; they just came automatically like a roll or piece of toast.

I grew up going on family vacations to Myrtle Beach, S.C. every summer so I’ve always associated hush puppies with seafood. I never even considered them as a BBQ side. But they’re actually a great fit. Dip them in some BBQ sauce and you’ve got a great pairing for your smoked meat. And the best part is they’re easy to make and most of the ingredients are common items that you already have in your pantry.

Ingredients
1/2 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp sugar
1/4 tsp salt
Pinch of baking soda
1/2 cup buttermilk
1 egg
1 onion, finely diced
1 Anaheim pepper, finely diced
1 1/2 tsp vegetable oil
Vegetable oil for frying
Gentry’s Smoke Stack BBQ Rub
Gentry’s Cakalacki Gold Mustard Sauce
Directions

Start by mixing your half cup of cornmeal, half cup of flour, teaspoon of baking powder, half teaspoon of sugar, and fourth-teaspoon of salt in a mixing bowl. You can use whatever grind of cornmeal you want. I used polenta because it’s what I had, but next time I make them I’ll probably go with a finer grain, but that’s just preference.

In a separate bowl, mix a half cup of buttermilk with a pinch of baking soda. Add in a beaten egg, a teaspoon and a half of vegetable oil, some finely diced onions, and finely diced Anaheim pepper. Remember, you’re going to be biting into these hush puppies so you probably don’t want huge pieces of onion and pepper, so make them nice and small. Mix it all up nice and well, then add your dry ingredient mixture and mix it all up until it forms a thick batter.

In a deep pan, heat vegetable oil up to 350 degrees. Once it’s up to temperature, drop in spoonfuls of batter and let fry for a few minutes. Use a spoon or spatula to turn them after a couple of minutes so both sides get submerged. Don’t let them get too dark or they will taste burnt. Once they start turning golden brown, carefully spoon them out and set on a paper towel to cool. Now they’re ready to eat! They are great dipped in BBQ sauce and the Gentry’s Cakalacki Gold works as a perfect dipping sauce for them. I was pleasantly surprised with how well these turned out and can’t wait to make them again.

They’re crispy on the outside and light and fluffy on the inside with a little savoriness from the onions and peppers. The sauce adds some tang. They’re the perfect appetizer for your next tailgate or party.

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: Jalapeno balls

Tuesday, October 3rd, 2017


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

PreviousGator kabobsSteak tacos nortenos with bacon fat flour tortillasBrisket burnt endsFried pork tenderloin sammy with fire roasted green chile jam and savory corn casserole; Smoked onion dip
Recipe Archive

For the second straight week I give you an appetizer as our Tailgate Tuesday recipe. This one is a spin on the classic “Atomic Buffalo Turd” or “ABT” as those in the BBQ world like to call jalapeno poppers. This is basically that, but inside out.

Ingredients
10-12 jalapenos
8 oz cream cheese, softened
8 strips of bacon
Panko
Stone ground yellow cornmeal
Gentry’s Smoke Stack BBQ Rub
Oil for frying
Directions

I had a bunch of leftover jalapenos from my garden that were going to go bad a couple weeks ago so I sealed them in the foodsaver and tossed them into the freezer. Over the weekend, I decided to put them to use. This can obviously be done with fresh jalapenos, but that’s all I had at the moment. Start by slicing them in half and removing the seeds. Put them onto a cookie sheet along with your cream cheese and toss into the smoker for a little bit with whatever type of wood you prefer. I used a mix of oak and hickory for this.

I let these go for about an hour and a half. There’s not really a set time to smoke for this recipe. Just give it a look and use your best judgment based on the cream cheese. If it’s starting to melt, it’s done. You want to get a nice smoke coating on it.

While it’s smoking, fry up your bacon and chop into little pieces. After the jalapenos are done smoking, dice them up into little pieces as well. Place the smoked cream cheese, jalapenos, bacon, and a few shakes of Gentry’s Smoke Stack BBQ Rub into a bowl and mix well until they are all combined. Put the bowl in the fridge for a few minutes to firm up a little bit.

Now it’s time to heat up your oil. You want it to be nice and hot. In a separate bowl, mix your panko and stone ground cornmeal. Note: You can also use flour and eggwash mixture as your breading, but I wanted a crunch to it, so I went with panko and cornmeal. Now, take your jalapeno bacon cream cheese mixture out of the fridge and one at a time, scoop some into your hand and roll it around to make a ball. Roll it into your panko mixture and then drop carefully into the hot oil. These don’t take long to fry…only a few seconds, so don’t go anywhere. After a few seconds, remove and set on a paper towel to cool.

They make a nice, spicy appetizer for any tailgate or homegate. Just make sure your guests know what’s in them before they bite into one!

Tailgate Tuesday: Smoked onion dip

Tuesday, September 26th, 2017


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

PreviousGator kabobsSteak tacos nortenos with bacon fat flour tortillasBrisket burnt ends; Fried pork tenderloin sammy with fire roasted green chile jam and savory corn casserole
Recipe Archive

I usually don’t post a Tailgate Tuesday during a bye week, but I made this over the weekend and just had to share it with you. After last week’s super in-depth “homegating” recipe, I figured I should toss out a much easier one this week. It’s quick and easy and will instantly become a tailgate favorite. I introduce you to smoked onion dip.

Ingredients
4 sweet onions
8 oz cream cheese, softened
2 cups sour cream
1 cup mayo
1 block gouda (not smoked)
2 TBSP apple cider vinegar
Salt & fresh ground black pepper
Gentry’s Smoke Stack BBQ Rub
Potato chips or sliced baguette
Directions

Fire up your smoker between 250 and 300 with your choice of wood. I used a mixture of oak and hickory. You’re smoking onions, not tough cuts of meat, so they’ll absorb plenty of smoke and you want to be sure not to overpower it.

Peel your onions and cut in half. Sprinkle some Gentry’s Smoke Stack BBQ Rub on them and place them in your smoker. Let them sit for two or three hours until they are nice and brown.

You’ll want to remove the outer layer of each onion and throw it away. Don’t worry, there’s still plenty of smoke in them. Let them cool for about 30 minutes so they’re easier to cut.

During this time, combine your 8oz cream cheese, two cups sour cream, one cup mayo, two tablespoons of cider vinegar, a few shakes of your Gentry’s Smoke Stack BBQ Rub, and salt and pepper to taste. Whisk together or use a food processor to get it nice and smooth. Now slice and dice your onions and them toss them into the bowl and give it another mix until they’re fully combined. Sprinkle some more Smoke Stack on top.

At this point, you could eat the dip with some potato chips and it’s great. Picture the Lay’s French Onion Dip that you buy at the store and this is even better. But if you really want to elevate the experience, toss it into the oven for 30-40 minutes until its bubbling and heated through. If you want to toss it under the broiler for a minute to crisp and brown the top, go for it.

This is a recipe that can be great as is (cold), but then once you heat it up it brings out even more flavor and you’ll be licking out the bowl once it’s gone.

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: Fried pork tenderloin sammy with fire roasted green chile jam and a savory corn casserole

Tuesday, September 19th, 2017


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

PreviousGator kabobsSteak tacos nortenos with bacon fat flour tortillas; Brisket burnt ends
Recipe Archive

Those of you who read this site regularly probably know that I didn’t actually go to Michigan. Even though my mom and grandfather are alums and I got accepted, I chose to attend a smaller school on a soccer scholarship. That school was in the state of Indiana, so when I started to think about what type of food I should cook for the Purdue week Tailgate Tuesday that had to do with Indiana, I didn’t have to think long.

One of the food items served at the dining commons on campus that I remember the most is this huge, flat, breaded piece of meat sandwiched between buns. It may have had a piece of lettuce and a tomato slice on it, but mostly I remember having to take several bites just to get to anything but breaded pork. It was quintessential Indiana eatin’ and although I haven’t had one in about 13 years, I decided to try my hand at making one. In an effort to make it taste better than cardboard, I thought I’d top it with Jess Pryles’ fire roasted green chili jam (every recipe of her’s I’ve ever tried has been amazing) and pair it with a savory corn casserole.

Ingredients
For the sandwich: For the pepper jam: For the corn casserole:
2 lbs center-cut boneless pork loin 4 lbs green chiles 2 TBSP butter
2 eggs 1 TBSP vegetable oil 1 large onion, diced
2 cups buttermilk 1 finely diced onion 1 bell pepper, diced
2 garlic cloves 2 TBSP Worcestershire 2 TBSP sugar
Kosher salt & ground black pepper 2 TBSP yellow mustard seed 1/4 cup fresh sage
1/4 tsp cayenne 4 cups sugar 1 TBSP Kosher salt
2 sleeves of saltines 3/4 cup cider vinegar Gentry’s Smoke Stack BBQ Rub
2 cups insta flour (Wondra) 6 oz liquid pectin 6 corn cobs
Gentry’s Smoke Stack BBQ Rub 1 tsp salt 1/2 cup yellow cornmeal
Oil for frying 3 eggs
Buns and mayo 1 1/4 cups milk
Gentry’s Cakalacki Gold Mustard Sauce 1/2 cup heavy cream
Sliced tomato, lettuce, red onion, pickles 1 cup shredded parmesean
Directions

The pork tenderloin sandwich isn’t actually BBQ, which is why I had to throw in the jam and corn casserole to at least add a grilled element to the recipe. Start with your pork loin and cut it crosswise into several equal pieces, about two inches each. Next, slice each piece horizontally in half, but don’t slice all the way through. Leave about 3/4 of an inch and then splay it open like a book. Place each piece between two pieces of plastic wrap, but make sure to sprinkle with water to keep the wrap from sticking to the meat. Use a heavy duty pan (a cast iron skillet works best) and pound it as flat as possible. I got mine about a half inch and I wouldn’t go any bigger than that.

In a bowl, whisk the two eggs, two cups of buttermilk, crushed garlic, a teaspoon of salt and pepper, and a couple shakes of Gentry’s Smoke Stack BBQ Rub. This stuff is a great all-purpose BBQ seasoning that is smoked paprika-forward and works great on pork, chicken, and beef. Cover the flattened pork pieces with this wet mixture and let sit in the fridge for a few hours or overnight.

In the meantime, you can start the chile jam. Toss your whole green chiles onto the grill to char the skin. Let them go until the skin is blistered and black, then place them in a bowl and cover it with plastic wrap and let sit for 15-20 minutes. Next, peel off the blistered skin and discard, but it’s ok if you leave a few pieces in. If you want a spicier jam, keep the seeds. If not, discard these too. Chop the softened chiles into small pieces.

In a saucepan, sauté your onions until softened, then add the two tablespoons of Worcestershire, two tablespoons of yellow mustard seeds, 3/4 cup cider vinegar, four cups sugar, one teaspoon of salt, and the diced chiles. Boil rapidly for 2-3 minutes then remove from heat. Add the six ounces of liquid pectin and stir thoroughly. Allow to cool completely then place into jars. It will keep for 3-4 weeks in the fridge.

During this time, you can also start your corn casserole. Place a deep cast iron on the hot grill and melt your two tablespoons of butter. Add the diced onion, diced bell pepper, two tablespoons of sugar, tablespoon of Kosher salt, fresh sage, and a few shakes of Gentry’s Smoke Stack BBQ Rub. Cook, stirring often, until the onions are translucent and start to brown. While this is cooking, slice all the corn kernels off of the cobs (make sure to then use a spoon to scrape off all the rest of the sweet guts of the cob). Now add the corn to the skillet and continue cooking for another 10 minutes or so. Then, add the 1/2 cup yellow cornmeal and remove from the grill.

In a separate bowl, whisk together the three eggs, 1 1/4 cups milk, and 1/2 cup heavy cream. Pour this into your corn mixture, stir well to combine, and put back on the grill for about 20 minutes or until it starts to set. If you want, you can either turn your oven’s broiler on and toss it in for a couple minutes to brown the top, or keep it on the grill and use a blowtorch to brown the top. This step is not completely needed if you don’t have access to these items while tailgating.

Now that your jam and corn are ready, it’s time to fry up your pork tenderloins. First, heat the oil in a heavy-bottomed pan until it’s 360 degrees. Crush up the saltines. You can do this with your hands or throw into a food processor until they form coarse crumbs and place into a shallow dish. Put your insta flour into another shallow dish and sprinkle with your Gentry’s Smoke Stack BBQ Rub. Take your pork out of fridge, then one at a time, dredge both sides in the flour, dip back into your buttermilk marinade, then coat with the saltine crumbs. Place it into the hot oil and fry for about three minutes per side until the pork is cooked through. Once it’s done, put it onto paper towels to cool slightly and drain excess oil.

Spread both halves of a bun with mayo and Gentry’s Cakalacki Gold Mustard Sauce. Place a piece of fried pork tenderloin on, then top with a piece of lettuce, slice of tomato, and slice of red onion. Top with a spoonful of the green chile jam, add a couple of pickles, and enjoy.

Sometimes recipes don’t live up to expectations, but this one completely exceeded expectations by all who feasted on them this past weekend. The coarse breading that felt more like what you’d get on fried chicken than what I was used to from my college days of pork tenderloin sandwiches provided great flavor with the Smoke Stack mixed in. The Cakalacki Gold and the green chile jam added a tangy, sweet, and spicy flavor profile, and then the corn casserole on the side provided a nice savory touch to complement it. Sure, these recipes were fairly involved and probably too much for a tailgate, but I would highly recommend for your next “homegate.”

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.