photo Michigan-Display-Ad-728x90-Die-Hard-Fans-only_zpskcnarkrk.jpg  photo MampGB header 2015 v6_zpsdluogxnr.jpg

Posts Tagged ‘Lane’s Q-Nami Rub’

Tailgate Tuesday: Maple planked salmon

Tuesday, October 18th, 2016


tailgate-tuesday_2016_week7

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.

maple-plankes-salmon-2-3-4

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.

maple-plankes-salmon-5-6-7

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: 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.