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Posts Tagged ‘Jalapenos’

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: O’Korn and cheesy jalapeno bacon dip

Wednesday, November 16th, 2016


tailgate-tuesday_2016_week11

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.

Sometimes it’s necessary to break out the crockpot and do things the easy way. We’re nearing the end of the regular season and the grills are tired. The bags of Fogo Lump Charcoal are running low and the crockpot wants some attention. I’ve been making this recipe for years and it’s always a hit. You can make this on the grill or even on the smoker if you’d like. It would be fantastic either way. Since it’s getting a little cooler and chili season is right around the corner, let’s dust off the Michigan crockpot and set the temp knob to low. This one has all the big hitters in it. We have bacon….cheese….jalapeños……Lane’s BBQ Signature Rub…….cream cheese, and of course O’KORN. Once it gets all OOEY GOOEY, grab a chip and go to town.

Ingredients

• 3 cans of whole kernel corn (drained – 15.25 OZ)
• 2 jalapeños – diced and seeded
• 8-oz cream cheese
• 2 TBSP Lane’s BBQ Signature Rub
• 8-oz sour cream
• 6 slices crispy bacon (chopped)
• 16-oz Velveeta Cheese (1/2 a small brick)
• Tortilla chips

Directions

One of the best inventions in recent years is the crockpot liner. If you don’t have a pantry full of these, it’s time you go out and stock up. These things are greatness. Line your favorite Michigan crockpot with the liner bag and set on low.

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As the crockpot is heating up, start cooking your bacon. If you want to take the easy way out, buy the pre-cooked bacon and chop into small pieces. Do the same with your cream cheese and Velveeta cheese. Now, cut the ends off the jalapeños and remove the seeds. If you want a spicier dip, leave some of them in. It’s up to you. I like some heat in mine, so I left about half of the seeds in.

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Drain the corn and add to the crockpot. Toss in the remaining ingredients and let cook for about two hours. Reserve some of the bacon as a topping. I love the crunch of the crispy bacon on the the cheesy corn. It’s super flavorful. I like to add my Lane’s Rub directly on the corn as I think is soaks into each kernel and gives more flavor in each bite. It’s probably just my imagination, but it’s my dip, so I do it. Go ahead and season that cheese as well. It’s a great rub!

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After about two hours, mix it well and it should be ready to eat. Grab some tortilla chips and go to town.

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: Sausage and cheese poppers

Tuesday, September 20th, 2016


tailgate-tuesday_2016_week4

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.