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Posts Tagged ‘Meat Church’

Tailgate Tuesday: Gator kabobs

Tuesday, August 29th, 2017


Tailgate Tuesday_BowlWeek

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.

For our first recipe of the season we’re taking the easy way out and reposting a recipe from a couple years ago. I mean, hey, it worked the last time Michigan played Florida so why reinvent the wheel? Grab yourself some gator meet and impress your friends with something a little different this Saturday.

Ingredients

1 pound gator tail meat (cut into 1-inch cubes)
Onions
Mushrooms
Polish sausage

Marinade:

1 cup OJ
1/2 cup honey
1/4 cup vegetable oil
1/4 cup of Meat Church Hot Honey Hog Rub
1/2 cup chopped parsley
1 TBSP ground black pepper

Directions

Add marinade ingredients to deep bowl and mix well. Reserve a half cup for basting later. Add gator tail pieces. Let marinate in the fridge for at least six hours but no more than 12. The acid in the OJ will start to cook the meat if you leave it on too long.

The gator tail is nice pinkish color and will darken after hours in the marinade. Once you add the OJ and the gator, we officially have a “citrus bowl”.

After 6-12 hours in the saucy goodness, start to skewer with your favorite veggies. I love onions and mushrooms along with some polish sausage for this recipe. Once they pieces are all on a stick, sprinkle with some Meat Church Fajita Rub.

Gator Kabobs 1-2-3

Set your grill up for high heat. These will cook for about 5-7 minutes per side. These skewers get hot, so wear some gloves. Learn from my mistakes.

As the kabobs are grilling, baste with the reserved marinade. This will also add some flavor to the sausage and the veggies.

After 10-12 minutes total, remove from the direct heat. I like to let these rest for about five minutes and serve over white rice. The flavor is a combo or chicken and pork and also has a very dense texture.

Gator kabobs 4-5

These were served my new Michigan platter from Wilton Armetale. They make some fantastic grill ware and have a huge selection of Michigan product. Check them out. Don’t forget to check out the selection of Meat Church rubs as well. He was a great sponsor a couple years and continues to make some fantastic rubs.

Gator kabobs 6-7

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: Gator kabobs

Wednesday, December 30th, 2015


Tailgate Tuesday_BowlWeek

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 bolognasmoked eggsgrilled shrimp and scallops, planked brie with cranberry chutney, or visit our whole library of recipes here.

It’s our last recipe of the year, so let’s go out with a bang. SInce we are facing the Florida Gators, Justin suggested I find some gator meat and come up with a tasty treat for the Citrus Bowl. I think we have done that and hope you will give this one a try. It’s healthy, tender and extremely flavorful. I recommend that if you can find gator in your local meat or seafood market, you pick some up and toss it on the grill.

Ingredients

1 pound gator tail meat (cut into 1-inch cubes)
Onions
Mushrooms
Polish sausage

Marinade:

1 cup OJ
1/2 cup honey
1/4 cup vegetable oil
1/4 cup of Meat Church Hot Honey Hog Rub
1/2 cup chopped parsley
1 TBSP ground black pepper

Directions

Add marinade ingredients to deep bowl and mix well. Reserve a half cup for basting later. Add gator tail pieces. Let marinate in the fridge for at least six hours but no more than 12. The acid in the OJ will start to cook the meat if you leave it on too long.

The gator tail is nice pinkish color and will darken after hours in the marinade. Once you add the OJ and the gator, we officially have a “CITRUS BOWL”. RIM SHOT. I couldn’t resist.

After 6-12 hours in the saucy goodness, start to skewer with your favorite veggies. I love onions and mushrooms along with some polish sausage for this recipe. Once they pieces are all on a stick, sprinkle with some Meat Church Fajita Rub.

Gator Kabobs 1-2-3

Set your grill up for high heat. These will cook for about 5-7 minutes per side. These skewers get hot, so wear some gloves. Learn from my mistakes.

As the kabobs are grilling, baste with the reserved marinade. This will also add some flavor to the sausage and the veggies.

After 10-12 minutes total, remove from the direct heat. I like to let these rest for about five minutes and serve over white rice. The flavor is a combo or chicken and pork and also has a very dense texture.

Gator kabobs 4-5

These were served my new Michigan platter from Wilton Armetale. They make some fantastic grill ware and have a huge selection of Michigan product. Check them out. Don’t forget to check out the selection of Meat Church rubs as well. He’s been a great sponsor this year and makes fantastic rubs.

Gator kabobs 6-7

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: 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: Smoked eggs

Tuesday, November 10th, 2015


Tailgate Tuesday_Week10

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 fajitascountry style ribs with bock glazepork belly sliders, smoked bologna, or visit our whole library of recipes here.

I’ve been wanting to do some experimenting on the grill for awhile and had the perfect opportunity over the weekend. I had a hot smoker and all the meats were done. It seems like a waste to have a smoker filled with smoking hot coals and EMPTY GRATES. So after finishing another chub of smoked bologna this past Saturday, I tossed on a dozen semi hard build eggs and and finished em off in some smoke. These will be great for smokey deviled eggs or a smoked egg salad and bacon sandwich….MEAT CHURCH STYLE.

Ingredients

12 large eggs
Meat Church Bacon BBQ Rub
Mayonnaise
Mustard
Bacon
Bread

Directions

Boil the large eggs for eight minutes. Once you reach eight minutes, move them to an ice bath and let cool. Once the eggs are cool, crack the shells by rolling under the palm of your hand. Apply medium pressure, assuring the entire shell cracks. Leave the shells on the egg.

Heat your grill or smoker to 250 degrees and add a mild wood. Pecan works great on this recipe. Add the eggs to the hot smoker and let go for 45 minutes. Any longer and the eggs will become rubbery. After 30 minutes, they will start to gain a nice smokey color.

Let cool for 20 minutes and peel. If you want to let the smoke flavor penetrate even deeper, store in the fridge for up to 2 days. Otherwise, peel and check out the cool cracked egg look. The smoke adds not only great flavor, but a really cool Halloween Brain look.

Smoked Eggs 1-2-3-

For deviled eggs, slice lengthwise and remove the yolks. Mix yolks with 2 TBSP of your favorite mayo and 1 TBSP of mustard. You can add some crab meat, bacon, scallions, chives, leftover pork or brisket…..etc. Finish with a large pinch of Meat Church Bacon BBQ Rub and mix well. Add yolk mixture back to egg whites and chill. Sprinkle again with Meat Church Rub and enjoy. This is a perfect side dish for the holidays and will get some surprising looks from your guests.

For Egg Salad Sandwiches, peel eggs and give them a rough chop. Add 2 TBSP of mayo and 1 TBSP of mustard along with some celery, chives and Meat Church Bacon Rub. Mix thoroughly and chill. Add to your favorite cheesy bread, top with some bacon and enjoy. This makes for a great smelling sandwich that your coworkers will envy.

Smoked Eggs 4-5

If your bored with the same ol’ egg salad recipe or Grandma’s bland deviled eggs, give these a go around the holidays. You will not be disappointed and neither will your guests. 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: Smoked bologna

Wednesday, November 4th, 2015


Tailgate Tuesday_Week9

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 fajitascountry style ribs with bock glaze, pork belly sliders, or visit our whole library of recipes here.

Trust me, you will fall in love with this recipe. You don’t have to admit that you love it, but you will. This always gets the most “Huh” and “Whaaaat” looks, but disappears five minutes later. Don’t forget your mustard, cheese and Texas Toast for this one. It makes a great sandwich and is as easy and cheap as it gets. Your guests will think you are a “BBQ Harbaugh”.

INGREDIENTS

5-pound chub of bologna
Mustard
Meat Church Deez Nuts Rub
Texas Toast bread

DIRECTIONS

Fire up the smoker or grill for indirect heat. We’re shooting for a grill temp of 225-250 degrees. I added a few chunks of apple and hickory wood for some tasty smoke. Any wood will do as you won’t get a huge amount of smoke flavoring on this one. The bologna chub is already cooked so it won’t take on much smoke. You can usually find this in the grocery section of your nearest Wal-Mart.

Score the chub of bologna to add a little extra surface area for the spices. This will not only help hold our spices and sauce but create some much needed extra surface area that will hold some smoky goodness. These “previously cooked “ meats need all the help they can get. Its hard to see in the pics, but we scored the entire chub.

Smoked Bologna 1-2-3

The rub and sauce will get down into those little cracks and add some great flavor. I’m not going to lie, it also adds a really cool look. Cut into the meat about 1/4 of an inch. Add a little mustard to the surface so that your rub will stick. Now the fun part. Sprinkle some “rub on your chub” and place on the BBQ. This will go for about three hours, so relax and have a cold one.

All seasoned up with your Meat Church Deez Nuts Rub.

After about 45-60 minutes, a crust starts to form on the outside and the chub will start to open up a little. I included an old pic to show how this opens up after about an hour on the heat.

After three hours in the smoker, you can baste with your favorite sweet BBQ sauce. Let it go for another 30 minutes to get nice and gooey.

Smoked Bologna 4-5-6

No need to let it rest. Once you pull it from the heat, it’s time to slice. You will be amazed at how tender this is.

Slice in thick chunks or super thin, depending on your preference. Either way, it won’t last long.

This is fantastic between two slices of Texas Toast bread along with some cheese and mustard or eaten as is. Toss in the frying pan the next day for a great pan fried bologna sandwich.

Smoked Bologna 7-8

Let me know what you think. If you have any good pics from recent cooks, send em to joe@mmmgoblubbq.com. 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: Country style ribs with bock glaze

Tuesday, October 13th, 2015


Tailgate Tuesday_Week7

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 legssmoky spiced beaver nutsbuild the perfect tailgate smokerpig shotslamb shank, flat iron fajitas, or visit our whole library of recipes here.

This week is the biggest week in 10 years where Michigan football is concerned. Not only are the state bragging rights on the line, but a probable top-8 ranking if things go as they should. I don’t want to get too excited, but this is HUGE!!! Five-star recruits are in town and they want some tasty BBQ pre- and post game. I say we serve em some of the tastiest treats possible — a good batch of country style ribs. These are always easy and a crowd pleaser.

Ingredients

• Country style ribs
• Meat Church HONEY HOG Rub
• Ketchup
• Maple syrup
• Bock style beer

Directions

Set the grill up for indirect heat at 250-275 degrees. Add some pecan or apple wood chunks and get the smoke rollin’. Any fruit wood will do in this recipe. As your grill is heating up, dust the country ribs with some Meat Church HONEY HOG rub. Make sure and cover each rib with about a tablespoon of rub. Don’t be shy.

Country style ribs 1-2

As soon as the grill/smoker reaches 250 degrees, toss your country style reeeeebs on and grab a cold one. These will smoke for about an hour and will get some nice color. We are looking for an internal temp of 165 degrees.

After an hour, we will need to add these to our tasty bath of sweetness (yeah, I just made that up). Take one cup of ketchup and add it to one bottle of your favorite bock style beer. I use one bottle for every one pound of ribs. Add a half cup of maple syrup and mix well. Place ribs in a baking dish or a cast iron pan and cover with that tasty bath of sweetness.

Cover tightly with foil and place back on the grill. We will let these go for another hour. This process will tenderize the meat and help render out some of the fat.

Country style ribs 3-4

After an hour, check the internal temperature. Once they reach 200 degrees, it’s time to remove from the bath and place over direct heat. This will add some tasty char and caramelize the sweet sauce.

Country style ribs 5-6

Once the sauce thickens, they are done. I love the ooey gooey sweet sauce after the flame hits it and causes it to bubble. PERFECTION.

Serve on your favorite Michigan platter and enjoy.

Country style ribs 7-8

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: Flat iron fajitas

Wednesday, October 7th, 2015


Tailgate Tuesday_Week6

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 legssmoky spiced beaver nutsbuild the perfect tailgate smokerpig shots, lamb shank, or visit our whole library of recipes here.

The flat iron steak is quickly gaining in popularity and for good reason. This cut is from the shoulder or chuck area and has some fantastic marbling throughout. While I typically go for the ribeye or t-bone, this is a close second when I’m firing up the grill. It is extremely versatile and flavorful and can be very tender when cooked properly.

I first discovered this steak when I was up in the Chicago area visiting some friends. We pulled out the Weber grill and and lit the coals. Several of the BBQ’ers were Northwestern Wildcat alum and swore by two things. The first was just how menacing and intimidating purple is on the football field. The second was how great the flat iron steak is. One out of two ain’t bad, right? I decided to give this one a go with Meat Church’s crazy tasty fajita rub and was not disappointed. Whether you are serving it as the main dish, steak style or slicing up for tacos, you will love this cut of beef.

Ingredients:

1-2 lb. flat iron steak
Tortillas
Pico de gallo
Queso fresco
Avocado

Directions:

Prior to lighting the grill, set the flat iron steak out on the counter and allow it to come up to room temperature. This typically takes about 30-45 minutes.

Fire the grill up for medium, direct heat. As the coals are heating up, season the steak with Meat Church Fajita Rub. This is a good size hunk of meat, so apply generously.

Flat Iron Fajitas 1-2

Place over direct heat and allow to cook for approx 3 minutes. After 3 minutes rotate the steak 180 degrees to get some great grill marks. Repeat on the other side. After six minutes on each side, you should have a medium rare steak. If you like your steak a little more well done, leave it on a little longer. A good instant read thermometer is very helpful on thicker cuts of meat. I love the Thermapen for these cooks. If you don’t have one, get one. They are a must.

After 10 minutes, add some avocado slices to the grill. These will cook very fast, so don’t walk away. All we want is to add some nice grill marks and remove, otherwise the inside will start to wilt. Wilted avocados are not very tasty, trust me. Toss on some tortillas and we are in business. Once the steak has cooked for approx 10-12 minutes, remove from the heat and let rest for five minutes. I let mine go to an internal of 130 degrees, or medium rare.

Flat Iron Fajitas 3-4

Once it has rested for 5-7 minutes, thinly slice against the grain. This will help keep the tenderness.

Add the meat, avocado, queso fresco, and pico to a warm tortilla and enjoy. The meat is super tender and has great flavor. You will not be disappointed. This cut is less expensive than your typical ribeye and about the same as a good flank steak.

Flat Iron Fajitas 5-6

I hope you give this one a try and let me know what you think. This has huge flavor and can be cooked during halftime. What else can you ask for? 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: Lamb shank

Wednesday, September 30th, 2015


Tailgate Tuesday_Week5

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 legssmoky spiced beaver nutsbuild the perfect tailgate smoker, pig shots, or visit our whole library of recipes here.

I am not sure the HYPE TRAIN could gain any more momentum than it has in the last four days. This thing is moving along much faster than anyone could have imagined. I don’t want to get ahead of myself, but excuse me as I get way ahead of myself. At this time last year, Ohio State was ranked #22 in the nation. I think things turned out okay for them from what I hear. Keep it up boys. This HYPE TRAIN also picked up some lamb shanks along the way and tossed em on the BGE. Sure, it would have been easy to whip up some crab cakes or bacon wrapped squid skewers in honor of our Maryland tailgate pals, but I wanted to go outside the box a little. I hear lamb is huge on the east coast and goes great with a little bacon rub.

Ingredients:

Lamb shanks
Garlic cloves
Rosemary
Thyme
Extra virgin olive oil
Meat Church Bacon BBQ Rub

Basting Sauce:

1/2 cup apple cider vinegar
1/4 cup mint apple jelly
2 TBSP brown sugar

Directions:

Set your grill/smoker up for indirect heat and shoot for a temperature of 250 degrees. Toss on some apple chunks or another mild fruit wood ad we don’t want to overpower the flavor of the lamb. As the grill is heating up, remove your lamb shank from the refrigerator and coat with a tablespoon of extra virgin olive oil.

Using a sharp knife, make a few slits in the meat and insert your garlic cloves along with some rosemary sprigs. Generously coat the exterior of the shank with some tasty Meat Church Bacon Rub.

I made about six cuts into the shank for the garlic and rosemary combo. If you’d like to add more, go nuts. You can’t go wrong with more garlic, right? Once the shank is ready to go, toss it on the grates and enjoy a cold beverage. This will go for about two hours. We are looking for an internal temperature of about 145 degrees, or a nice medium. If you’d like to go to 190 degrees and pull it like pulled pork, you can do that as well. Either way is great. You will start getting some great color after an hour.

Lamb Shank 1-2-3

Once you get to 115 degrees internally, add the basting ingredients to a shallow pan and set on the grill to warm. Using a basting brush made of rosemary and thyme prigs, baste the meat every 15 minutes until the desired internal temperature is achieved.

I’ve been told the basting brush adds some nice flavor to the meat when using rosemary and thyme sprigs. I am not sure I buy that, but it sure looks cool. Give it a try if you want to wow your guests or impress a date. 🙂

Lamb Shank 4-5-6

This lamb turned out super tender and had some great bacon and mint flavor from the rub and the baste. The skin was also bite thru and a little crispy in parts. Let it rest for about 10 minutes and slice. The garlic has tenderized and the rosemary has imparted some great flavor inside the shank. Smoked sweet potatoes with some Meat church compound butter is a nice compliment to this tasty meat.

IMG_9469

Let me know how your shank turns out and as always…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: 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.

IMG_9310

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.

Tailgate Tuesday: Build the perfect tailgate smoker

Tuesday, September 15th, 2015


Tailgate Tuesday_MiniWSM

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

I am a sports junkie and I love my Michigan teams. I can’t get enough of my Detroit Lions, Tigers, Red Wings, and of course the Michigan Wolverines. I even enjoy watching a game with Sparty every now and then. One weekend, while tailgating with some friends, we ran across a smoker covered in sports stickers. I can’t begin to tell you how horrible this thing looked due to the stickers burning up on the side of a hot piece of metal. Go Figure. It got me thinking about tailgating and showing my team spirit. I started Googling smokers and tailgating and came across a several sites that featured this Mini WSM build. I had to give it a try. The sites I am referring to are Steve’s BBQBros and Chris Allingham’s The Virtual Weber Bullet. Both are great sites and full of great recipes, tips, and overall BBQ greatness. Give them a look.

WSM stands for Weber Smokey Mountain and is a great overall smoker. I love this Mini WSM for a few reasons. First, is the ease of operation. It’s easy to transport and set up. It’s perfect for tailgating. Just throw it in your trunk and head to the game. Secondly, it cooks great food. This little thing keeps it’s temps like the big boys and holds a surprising amount of meat (or those veggie things, if your into that). I have cooked 50 stuffed jalapeños in the mini along with a Tri-Tip roast. I can also get six racks of Baby Backs (rolled) inside. 12-pound pork butt, also, not a problem. Thirdly, this smoker does not eat up a bag of charcoal like my big boys. Dare I say, it’s the Prius of smokers. I can go 10 hours with this smoker on less than half a bag of charcoal and keep the temps in the 250 range. Simply awesome. Lastly, the team colors and logo make tailgating even more fun. Everyone wants one.

Here is what you will need. Get ready to have some fun!

Supplies:

 Weber Smokey Joe Gold Grill
 Imusa 32 QT PotIMUSA POT
 Weber 7431 Cooking Grate (13.5 inch)
 BBQ THERMOMETER W/ 2.5″ STEM OR Cajun Bandit Grommets for wireless probes
(3) – 1/4″ X 3/4″ inch stainless steel bolts
(7) – 1/4″ stainless steel washers
(7) – 1/4″stainless steel hex nuts
(4) – 1/4″ 4-5 inch stainless steel bolts
10-12 inch aluminum pie pan. (heat diffuser)
 1 can of high heat Automotive Enamel Paint (color of your choice – optional)
 1 can of high heat Automotive Enamel Clear Gloss (adds some shine – optional)
Die Cast Decals (optional). Get them from Sean at 2loosescrews.com
 Wooden handle (optional)
Tin snips
Drill with 1/4 inch drill bit

Directions:

Below is the Vasconia 32-qt steamer pot (after I drilled into it). This is the best fitting pot for the Mini WSM. It is very hard to find these days, so the IMUSA POT is a great replacement. It fits perfectly into the Weber Smokey Joe grill and comes complete with plastic handles to help with the heat. I have purchased a few other pots, but nothing comes close to the Vasconia.

The Weber Smoker Joe Gold is my favorite for this build. I have seen others use the Weber Smokey Joe Silver, but I do not recommend it. Sure, it saves you $5, but the air intake is on the bottom and gets clogged with the ashes. Go with the GOLD!

Mini WSM 1-2

A cheap set of tin snips are needed to cut out the bottom of the steamer pot. The bottom is very thin and very easy to cut. It will only take you about 2 minutes to remove the bottom of the pot.

I placed a plate in the center of the pot and traced a line around the edge, leaving a 1-2 inch lip. The lip is needed to help add support. Some guys prefer to drill dozens of holes in the bottom, but it’s easier to remove it altogether. Trust me, remove the bottom.

Once you have traced the line, you will need a starter hole. Drill a small hole or two in the bottom of the pot. Just enough to get your tin snips into and start cutting. Be careful with the sharp edges.

Once you are done, you will have some rough edges that will need to be hammered down. If you want to go back at it with the tin snips, feel free.

WSM 3-4-5

I decided to take out some aggression with my hammer. Have fun with this step. Hammer away!

Once you have the bottom removed, its time to decide where to put the grates. You can place one grate directly on top of the heat diffuser. The other can go about half way up. It’s up to you. I’ve added a third grate, but this is not mandatory. The pot is approximately 43.5 inches around, so you will drill a 1/4 inch hole every 14.5 inches. A string cut to 43.5 inches comes in handy when measuring the distance between holes. The top set of holes should be drilled about 3-4 inches below the lip. If you are planning on painting your smoker and adding a design, be careful where you drill the holes. You probably do not want the bolts in the middle of your team logo. Mark your three spots with a sharpie and drill away. The should be evenly spaced and the exact same distance from the top lip. You want to make sure the grate is even.

Place the washers and nuts on the inside of the smoker. These add a nice little shelf for the grate to sit on. Once you have them all assembled, it’s time for the bottom bolts. Drill three holes in the lower section (In alignment with the top bolts). You will want them in the middle of the lower section, exactly between the little ridge around the pot and the bottom. If you place them too low, the pot will not sit all the way down, inside the grill, as it should. Once these are drilled, you will add the longer 4-5 inch bolts along with the washers and nuts.

Mini WSM 6-7

These will hold your heat diffuser (pie pan) above the bottom opening. The heat diffuser is very important to ensure even heat and to keep your foods from burning. A 10-12 inch pie pan works great as a diffuser. Wrap in foil each use for easy clean up.

As you can see below, the holes and bolts are lined up evenly.

Time to add the grates. I forgot the picture with the heat diffuser inserted, but you can imagine it down there. Place the bottom grate directly on top of the heat diffuser. You can also add water to the pie pan for some extra moisture.

Mini WSM 8-9

We have one final hole to drill. This is for the thermometer or the grommets. I went with the grommets so that I can insert my wireless probes into the smoker and the meat. Either way works great. I love the Cajun Bandit Grommets as they are very reliable and large enough to hold several probes. Pictured below.

If you go with a thermometer gauge, you can find some good ones on Amazon. I used this one in another build and have had no complaints.

Mini WSM 10-11

After you have added the thermometer or grommets, you are ready to cook. If you would like to add a handle to the top air valve, drill away. Take a 1/4″ bit and drill your hole. Insert a 4-5 inch bolt along with a wooden knob on the end and you are all set. I found the wooden knob at Hobby Lobby for .99c and drilled a small hole and added some super glue. Viola!!!

You are now done with Mini WSM and ready to light it up. See, that wasn’t so hard. Now the real fun begins. If you would like to add some team colors and make your tailgate crowd jealous, read on.

Remove the bolts/washers/nuts along with the grates and set aside. Tape the top lip of the steamer pot so that it looks like this. Leave some sticky edge so that we can add a garbage bag inside.

Stick the garbage bag inside and make sure the bag sticks to the tape all the way around. This will keep the paint from getting inside our pot. It should look like the pic below.

Use some clear wrap to cover your rubber/plastic handles. This will keep them clean when you are painting the outside of the pot. The little sandwich bags work great. Tape it up tight.

WSM 12-13-14

Now, we can add our DIE CAST DECAL logo’s. These will not stay on the smoker for long. We only need these to cast the design when painting. Die Cast Decals will allow paint to get inside the logo and add some really good detail. I get mine from Sean at 2 Loose Screws. He makes great custom decals. Tell him I sent you.

Add your decals to one or both sides. Add them wherever you want, it’s your smoker. Once they are added, it’s time to paint. The high heat enamel paint is necessary for the high heat that your smoker will emit. Look for a paint with a rating of 500 degrees and higher. The higher, the better. Your local auto parts store should have plenty of colors to choose from. Make sure and get a can of clear gloss as well. It will help shine up your new smoker.

Mini WSM 15-16

Once the logos are on, start painting. Keep the can at least 8-10 inches away from your pot and move side to side in a smooth motion. If you keep it in one spot too long, the paint will pool up and look awful. Apply the first coat and allow 10 minutes for the paint to set a little. Give it a second coat. Once the second coat has been applied, you must remove the decals ASAP. If the paint dries and you try to remove the logo’s, the paint will stick and start to pull up around the edges. You will lose some of the great detail you are looking for. The shiny silver below the paint looks really sharp! Once the pot has dried, we can give it a coat of clear gloss. This really makes it POP!!!! Of course, you will lose some of the shine once you start cooking large hunks of meat on your new Mini. After a few cooks, you will see the paint near the bottom start to darken. This is from the higher heat near the burning charcoal. After the paint dries, you are ready to cook. Order yourself a custom handle from Marty and you have a great new BBQ toy.

Mini WSM 17-18

Have fun with this project. It’s really simple and a lot of fun! The possibilities are endless. Here are a few mini’s that I have made for friends. The Packers mini was tough for me, as they are a Lions rival. The others weren’t so bad. One thing is for sure. They were all a lot of fun!

WSM 20-21-22

If you give this project a shot, send me some pics of your finished work. I love to post others successes. Enjoy!

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.