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Posts Tagged ‘Lane’s BBQ’

Tailgate Tuesday: Chicken street tacos

Tuesday, September 13th, 2016


tailgate-tuesday_2016_week3-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 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.

chicken-tacos-3-4-5

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: 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.

Tenderloin 2-3-4

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.

Tenderloin 5-6

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.

Tenderloin 7-8-9

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!!!

Tenderloin 10-11

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.

Follow on: Facebook, Instagram

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.

Follow on: Twitter, Facebook, Instagram

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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Five Spot Challenge 2016: Hawaii

Tuesday, August 30th, 2016


The Five-Spot Challenge is back for yet another season. If you’ve played before, you know how it works. If you haven’t, here’s how it works. At the beginning of each week throughout the season we post five questions (sometimes more for big games) pertaining to that week’s game and you submit your answers before kickoff. The point differentials are added up and the contestant with the lowest differential is the weekly winner. Standings are kept throughout the season and the contestant with the lowest combined differential wins the grand prize.

This season, the weekly winners will receive a box of product and goods from our sponsors: Lane’s BBQ, Cultivate Coffee & Tap House, and possibly more. It’s kind of like the Maize and Go Blue version of Birchbox, Trunk Club, etc. The season-long winner will receive a pair of tickets to next season’s home opener against Cincinnati.

And so without further adieu, we present this week’s questions:

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.