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Posts Tagged ‘Grilling’

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


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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
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


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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
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.

chicken-tacos-6-7-8

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: 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.

Tailgate Tuesday: Gator kabobs

Wednesday, December 30th, 2015


Tailgate Tuesday_BowlWeek

Tailgate Tuesday is our weekly collaboration with Joe Pichey from GoBlueBBQ. 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 glazepork belly sliderssmoked bolognasmoked eggsgrilled shrimp and scallops, planked brie with cranberry chutney, or visit our whole library of recipes here.

It’s our last recipe of the year, so let’s go out with a bang. SInce we are facing the Florida Gators, Justin suggested I find some gator meat and come up with a tasty treat for the Citrus Bowl. I think we have done that and hope you will give this one a try. It’s healthy, tender and extremely flavorful. I recommend that if you can find gator in your local meat or seafood market, you pick some up and toss it on the grill.

Ingredients

1 pound gator tail meat (cut into 1-inch cubes)
Onions
Mushrooms
Polish sausage

Marinade:

1 cup OJ
1/2 cup honey
1/4 cup vegetable oil
1/4 cup of Meat Church Hot Honey Hog Rub
1/2 cup chopped parsley
1 TBSP ground black pepper

Directions

Add marinade ingredients to deep bowl and mix well. Reserve a half cup for basting later. Add gator tail pieces. Let marinate in the fridge for at least six hours but no more than 12. The acid in the OJ will start to cook the meat if you leave it on too long.

The gator tail is nice pinkish color and will darken after hours in the marinade. Once you add the OJ and the gator, we officially have a “CITRUS BOWL”. RIM SHOT. I couldn’t resist.

After 6-12 hours in the saucy goodness, start to skewer with your favorite veggies. I love onions and mushrooms along with some polish sausage for this recipe. Once they pieces are all on a stick, sprinkle with some Meat Church Fajita Rub.

Gator Kabobs 1-2-3

Set your grill up for high heat. These will cook for about 5-7 minutes per side. These skewers get hot, so wear some gloves. Learn from my mistakes.

As the kabobs are grilling, baste with the reserved marinade. This will also add some flavor to the sausage and the veggies.

After 10-12 minutes total, remove from the direct heat. I like to let these rest for about five minutes and serve over white rice. The flavor is a combo or chicken and pork and also has a very dense texture.

Gator kabobs 4-5

These were served my new Michigan platter from Wilton Armetale. They make some fantastic grill ware and have a huge selection of Michigan product. Check them out. Don’t forget to check out the selection of Meat Church rubs as well. He’s been a great sponsor this year and makes fantastic rubs.

Gator kabobs 6-7

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: Grilled shrimp and scallops

Tuesday, November 17th, 2015


Tailgate Tuesday_Week11

Tailgate Tuesday is our weekly collaboration with Joe Pichey from GoBlueBBQ. 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 glazepork belly sliderssmoked bologna, smoked eggs, or visit our whole library of recipes here.

One of my favorite things to grill has always been shrimp. They are quick and easy and relatively healthy. Throw on some scallops and we have a great seafood feast. Add some Meat Church rub and we have one of the best meals of the season. Put it all on some skewers and now we have a PARTY. Everything is better on a stick (or skewer in this case).

Ingredients

Jumbo Shrimp (21-25 size) peeled and de-veined
Jumbo Scallops (20-30 size)
Meat Church Fajita Seasoning
Meat Church Honey Hog Rub
Lemon (cut in half)

Directions

Set grill up for high, direct heat. If you have a set of Grill Grates, get them scorching hot. If not, make sure your grates are hot and clean. While the grill is heating up, set your scallops and shrimp on paper towels and pat dry.

Once they are dry, sprinkle each scallop/shrimp with some of your favorite Meat Church Rub. I chose a mixture of Fajita and Honey Hog. It added some salty/spicy tang along with some sweetness. Double skewer the shrimp and scallops to make them easier to turn on the grill. I didn’t double the scallops and regret it. Learn from my mistake.

Trust me, the double skewering helps BIG TIME!!!!

Grilled shrimp and scallops 1-2-3-

Oil the grates with a high heat oil. Something like a grape seed or canola oil works well. Add the seafood to the grill and close the lid. Don’t go far. These do not take very long.

I also like to toss a few lemon wedges on the grill and get them a little extra smokey flavor. It also brings out some of the sugars in the lemon. This is a great flavor to add to the cooked seafood.

Grilled shrimp and scallops 4-5-6

After about three minutes per side, flip the shrimp and scallops. Let go for another two to three minutes and remove from the heat.

Serve along side the cool looking grilled lemons. Eat immediately as they start to turn rubbery if you wait too long. Squeeze some of that grilled lemon on the seafood and enjoy.

Grilled shrimp and scallops 7-8-9

This is a great appetizer or a main course. You can’t really get enough of this combo, so don’t hold back. 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.