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Posts Tagged ‘Honey Hog BBQ Rub’

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.

Tailgate Tuesday: Pork belly sliders

Tuesday, October 27th, 2015


Tailgate Tuesday_Week8

Tailgate Tuesday is our weekly collaboration with Joe Pichey from MmmGoBluBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here. Seriously, you won’t regret it.

Previously: Frog legssmoky spiced beaver nutsbuild the perfect tailgate smokerpig shotslamb shankflat iron fajitas, country style ribs with bock glaze, or visit our whole library of recipes here.

I’m a huge lover of bacon. All things bacon. Heck, who isn’t? Whether it’s wrapped around a onion ring forming my favorite grilled appetizer, the Oinkion, or served next to a few sunny side up eggs, bacon is greatness. One of my new favorite things to toss on the smoker is PRE-BACON. No, it’s not a baby pig, it’s a pork belly. This couldn’t be any easier to prepare and is rather inexpensive. It’s about a six hour process, which is perfect for a 7pm game against the Golden Gophers. Fire up the smoker around 10am and enjoy some pork belly sliders at kick-off.

Ingredients

• 2-4 pound pork belly
• Meat Church Deez Nuts Honey Pecan Rub and Honey Hog Rub
• Apple juice
• Slider buns

Mustard Maple Sauce:

• 2 TBSP stone ground mustard
• 2 TBSP pure maple syrup

Directions

Fire up the smoker to 225 degrees and toss on a few pecan or apple wood chunks. As the smoker is heating up, take the pork belly and season it up with 2 TBSP per 2 pounds of pork belly. Do not season the skin as we will be removing after the belly reaches 205 degrees.

Pork Belly Sliders 1-2

Once the belly is seasoned, throw it on the grill over indirect heat with skin side down. This will smoke for about five hours.

Pork Belly Sliders 3-4

After a few hours, the belly will start to turn a beautiful mahogany color. Start to baste with apple juice every 45 minutes or so and dust with some Honey Hog each time you baste. Check it with your ThermoPop. If you don’t have an instant read thermometer, get one. These are a must and not very expensive.

Once the belly reaches 205 degrees internally, it’s time to remove from the heat. Place on a cutting board and let it rest for about 15 minutes. Not only do the Meat Church rubs taste great, but they give the meat a great color. This is a beautiful thing.

After it has cooled a little, remove the skin with a sharp knife.

Pork Belly Sliders 5-6-7

Save this skin for a pot of bbq beans later. It keeps in the freezer for months and months.

Slice the pork belly into 2 inch cubes and place in a hot cast iron pan. Place the side that formerly had the skin on it facing down.

After two minutes on the hot pan, glaze with the mustard maple sauce and return to the smoker. Let sit in the smoker for about 10 minutes as the glaze thickens. Place cubes in some tasty slider buns along with some arugula and you are in business. The arugula gives it a nice peppery flavor and adds some color. If you want to just put a toothpick in the cubes and eat as it, go ahead. These are super tender and will melt in your mouth. And as always……GO BLUE!!!

Pork Belly Sliders 8-9
Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can follow them on Twitter at @MeatChurch and you can also follow Joe at @mmmgoblubbq.

Tailgate Tuesday: Pig shots

Tuesday, September 22nd, 2015


IMG_9332

Tailgate Tuesday is our weekly collaboration with Joe Pichey from MmmGoBluBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here

Previously: Frog legs, smoky spiced beaver nuts, build the perfect tailgate smoker, or visit our whole library of recipes here.

This is the week we see what the defense is made of. I assume coach has the team working on knocking down the Hail Mary as this accounts for 25 percent of BYU scores so far this year. Don’t check my math as I may be exaggerating just a bit.

Anyway, I have a buddy that attended BYU back in the 90s and he claims this recipe was his “GO TO” on game days. I could not wait to make this as it includes several of my favorite grilling ingredients. I have bacon, polish sausage, and cream cheese, so how can this not be great? Sprinkle on some MEAT CHURCH Honey Hog rub and we’re in business. You will love this quick and easy appetizer and your guests will too.

Ingredients

Polish Sausage or Kielbasa
Bacon
Pineapple Cream Cheese
Meat Church Honey Hog Rub

Directions

Set your grill or smoker up for indirect heat and shoot for a temperature of 275 degrees. Add a few chunks of apple or pecan wood for some sweet smoke. Slice sausage in half-inch slices and roll in bacon. Make sure to leave enough room in the top for cream cheese filling. Secure with toothpick.

If you can’t find pineapple cream cheese, just go with the regular stuff and add some pineapple chunks to the mix. I love the sweetness that the pineapple adds to the smokey bacon. Mix in a huge spoonful of Meat Church Honey Hog rub.

Add the cream cheese mixture to the top of each pig shot. Sprinkle tops with either brown sugar or more Honey Hog Rub. Both work well.

IMG_9293

IMG_9299These will take about an hour to crisp up at 275 degrees. While you are waiting for these to cook, go online and check out these great Michigan Grill plates. I get nothing from them and they are not endorsing me for the shout out. I just love their products. You can get them at Wilton Armetale.

After about 30 minutes, they start to darken and the sugars start caramelize. This is when the smell starts to tease your tailgate guests.

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IMG_9317After an hour, these little buggers are about done. If you’d like to add some of your favorite BBQ sauce, go ahead. I decided to go SAUCE COMMANDO and eat them as is. I finished off over direct heat so the bacon got a little crispy on the bottom. This step is not necessary, but it adds a little char.

The flavor from the sweet rub and the smokey bacon was intense and addicting. These did not last long. They are perfect for the tailgate and can be eaten with 1 hand as you hold your favorite Barley Pop in the other. Let me know what you think. Go Blue!

Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can also follow Joe on Twitter at @mmmgoblubbq.