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

Posts Tagged ‘Lane’s SPF 53 Rub’

Tailgate Tuesday: Brazilian style protein

Tuesday, November 8th, 2016


tailgate-tuesday_2016_week10

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
Full Archive here.

I have found the ultimate grill toy. This is the accessory of all accessories. This is the SUPERMAN, BATMAN, and HULK of grilling toys, all combined into one backyard, tailgating beast of a grilling toy. It’s the Carson Rodizio Backyard Brazilian Rotisserie and it’s taking over the BBQ world. I love all my grilling gadgets and try to use them as much as I can, but this one gets me excited when I know I get to use it. I start planning on Monday for a Saturday cookout when I know this is coming out to play. If you love the Brazilian steakhouse experience, then you are going to love this and most likely order one as soon as you read this. Trust me, this is the toy to have for any grill in the backyard.

Ingredients

Almost anything you want to grill.

Directions

Skewer it, season it with Lane’s BBQ rub and sauce, light the Fogo Charcoal, turn on the rotisserie and SPIN. It’s really that easy.

I have not found much that you can’t cook on this thing. There are so many different skewers and attachments that you can cook anything from corn on the cob to lobster tails followed by glazed pineapples and shrimp skewers. This is a BEAST of a machine. I was lucky enough to cook with Blake Carson (the inventor of the Carson Rodizio) at the Big Green Egg Eggtoberfest in Atlanta last month. We were part of the national championship team and served nearly 5,000 hungry people. Everyone agreed that the Rodizio was the highlight of the show. This thing is built to cook on a charcoal grill, a gas grill, a Big Green Egg or other style commode cooker, and most other outdoor cookers. It’s extremely versatile and will impress your friends at the next backyard tailgate.

braziliay-style-protein-2-3-4

The Rodizio comes with six skewers that will hold anything you can imagine that needs skewering. My favorites include chicken wings covered with Lane’s BBQ One Legged Chicken Sauce and Sweet Heat or SPF 53 Rub. Sausages are also a huge hit at the tailgates. If you have a great steak laying around, just stick a skewer in it and start her spinning.

You can also toss on a few chunks of pork tenderloin and sprinkle them with parmesan cheese to get a crusty exterior. SOOOO JUICY!!!!

brazilian-style-protein-5-6-7

The juices dripping from meat cause a few flare ups that kiss the meat and add that nice char we all love so much. If you have a nice hunk of french bread, stick it on the top rack and watch her brown.

The controls allow you spin a varying speeds while the different sized skewers allow for a variance of meats and veggies. So far, the Lane’s BBQ spices and rubs have worked on any and all spinning goodies.

From bacon wrapped shrimp covered in Lane’s Sweet Heat to the pork belly charred over the Fogo coals for 45 minutes, the fun is endless. As are your options. On my most recent cook, I tossed a few potatoes seasoned with Lane’s SPF 53 and some olive oil into the tumbler. They were crispy within 30 minutes and had a smoky flavor that only an outdoor grill can impart.

brazilian-style-protein-8-9-10

Toss on a few folded bratwurst and watch the juices drip. These were sliced up and served on slider buns with ketchup, mayo and a slice of lettuce. So simple yet so tasty.

But my favorite of all time are the chicken wings, drenched with Lanes One Legged Chicken sauce and dusted with SPF 53 or the Sweet Heat. The edges are so crispy and the interior is juicy and tender.

This really is a must have for all backyard BBQ enthusiasts. Grab some wings, skewer ’em up, and yell GO BLUE at game time! Let me know when you do, and I’ll be right over.

Visit Carson Rodizio to purchase a Carson Rodizio Kit for your backyard grill. You can follow them on Facebook, Instagram, and Twitter

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: Sous Vide steak and burgers

Tuesday, October 25th, 2016


tailgate-tuesday_2016_week8

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.

sous-vide-2-3-4

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.

sous-vide-5-6-7

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.

sous-vide-8-9-10

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!

sous-vide-11-12-13

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: 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.