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Posts Tagged ‘Smoking’

Tailgate Tuesday: Fried pork tenderloin sammy with fire roasted green chile jam and a savory corn casserole

Tuesday, September 19th, 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 tortillas; Brisket burnt ends
Recipe Archive

Those of you who read this site regularly probably know that I didn’t actually go to Michigan. Even though my mom and grandfather are alums and I got accepted, I chose to attend a smaller school on a soccer scholarship. That school was in the state of Indiana, so when I started to think about what type of food I should cook for the Purdue week Tailgate Tuesday that had to do with Indiana, I didn’t have to think long.

One of the food items served at the dining commons on campus that I remember the most is this huge, flat, breaded piece of meat sandwiched between buns. It may have had a piece of lettuce and a tomato slice on it, but mostly I remember having to take several bites just to get to anything but breaded pork. It was quintessential Indiana eatin’ and although I haven’t had one in about 13 years, I decided to try my hand at making one. In an effort to make it taste better than cardboard, I thought I’d top it with Jess Pryles’ fire roasted green chili jam (every recipe of her’s I’ve ever tried has been amazing) and pair it with a savory corn casserole.

Ingredients
For the sandwich: For the pepper jam: For the corn casserole:
2 lbs center-cut boneless pork loin 4 lbs green chiles 2 TBSP butter
2 eggs 1 TBSP vegetable oil 1 large onion, diced
2 cups buttermilk 1 finely diced onion 1 bell pepper, diced
2 garlic cloves 2 TBSP Worcestershire 2 TBSP sugar
Kosher salt & ground black pepper 2 TBSP yellow mustard seed 1/4 cup fresh sage
1/4 tsp cayenne 4 cups sugar 1 TBSP Kosher salt
2 sleeves of saltines 3/4 cup cider vinegar Gentry’s Smoke Stack BBQ Rub
2 cups insta flour (Wondra) 6 oz liquid pectin 6 corn cobs
Gentry’s Smoke Stack BBQ Rub 1 tsp salt 1/2 cup yellow cornmeal
Oil for frying 3 eggs
Buns and mayo 1 1/4 cups milk
Gentry’s Cakalacki Gold Mustard Sauce 1/2 cup heavy cream
Sliced tomato, lettuce, red onion, pickles 1 cup shredded parmesean
Directions

The pork tenderloin sandwich isn’t actually BBQ, which is why I had to throw in the jam and corn casserole to at least add a grilled element to the recipe. Start with your pork loin and cut it crosswise into several equal pieces, about two inches each. Next, slice each piece horizontally in half, but don’t slice all the way through. Leave about 3/4 of an inch and then splay it open like a book. Place each piece between two pieces of plastic wrap, but make sure to sprinkle with water to keep the wrap from sticking to the meat. Use a heavy duty pan (a cast iron skillet works best) and pound it as flat as possible. I got mine about a half inch and I wouldn’t go any bigger than that.

In a bowl, whisk the two eggs, two cups of buttermilk, crushed garlic, a teaspoon of salt and pepper, and a couple shakes of Gentry’s Smoke Stack BBQ Rub. This stuff is a great all-purpose BBQ seasoning that is smoked paprika-forward and works great on pork, chicken, and beef. Cover the flattened pork pieces with this wet mixture and let sit in the fridge for a few hours or overnight.

In the meantime, you can start the chile jam. Toss your whole green chiles onto the grill to char the skin. Let them go until the skin is blistered and black, then place them in a bowl and cover it with plastic wrap and let sit for 15-20 minutes. Next, peel off the blistered skin and discard, but it’s ok if you leave a few pieces in. If you want a spicier jam, keep the seeds. If not, discard these too. Chop the softened chiles into small pieces.

In a saucepan, sauté your onions until softened, then add the two tablespoons of Worcestershire, two tablespoons of yellow mustard seeds, 3/4 cup cider vinegar, four cups sugar, one teaspoon of salt, and the diced chiles. Boil rapidly for 2-3 minutes then remove from heat. Add the six ounces of liquid pectin and stir thoroughly. Allow to cool completely then place into jars. It will keep for 3-4 weeks in the fridge.

During this time, you can also start your corn casserole. Place a deep cast iron on the hot grill and melt your two tablespoons of butter. Add the diced onion, diced bell pepper, two tablespoons of sugar, tablespoon of Kosher salt, fresh sage, and a few shakes of Gentry’s Smoke Stack BBQ Rub. Cook, stirring often, until the onions are translucent and start to brown. While this is cooking, slice all the corn kernels off of the cobs (make sure to then use a spoon to scrape off all the rest of the sweet guts of the cob). Now add the corn to the skillet and continue cooking for another 10 minutes or so. Then, add the 1/2 cup yellow cornmeal and remove from the grill.

In a separate bowl, whisk together the three eggs, 1 1/4 cups milk, and 1/2 cup heavy cream. Pour this into your corn mixture, stir well to combine, and put back on the grill for about 20 minutes or until it starts to set. If you want, you can either turn your oven’s broiler on and toss it in for a couple minutes to brown the top, or keep it on the grill and use a blowtorch to brown the top. This step is not completely needed if you don’t have access to these items while tailgating.

Now that your jam and corn are ready, it’s time to fry up your pork tenderloins. First, heat the oil in a heavy-bottomed pan until it’s 360 degrees. Crush up the saltines. You can do this with your hands or throw into a food processor until they form coarse crumbs and place into a shallow dish. Put your insta flour into another shallow dish and sprinkle with your Gentry’s Smoke Stack BBQ Rub. Take your pork out of fridge, then one at a time, dredge both sides in the flour, dip back into your buttermilk marinade, then coat with the saltine crumbs. Place it into the hot oil and fry for about three minutes per side until the pork is cooked through. Once it’s done, put it onto paper towels to cool slightly and drain excess oil.

Spread both halves of a bun with mayo and Gentry’s Cakalacki Gold Mustard Sauce. Place a piece of fried pork tenderloin on, then top with a piece of lettuce, slice of tomato, and slice of red onion. Top with a spoonful of the green chile jam, add a couple of pickles, and enjoy.

Sometimes recipes don’t live up to expectations, but this one completely exceeded expectations by all who feasted on them this past weekend. The coarse breading that felt more like what you’d get on fried chicken than what I was used to from my college days of pork tenderloin sandwiches provided great flavor with the Smoke Stack mixed in. The Cakalacki Gold and the green chile jam added a tangy, sweet, and spicy flavor profile, and then the corn casserole on the side provided a nice savory touch to complement it. Sure, these recipes were fairly involved and probably too much for a tailgate, but I would highly recommend for your next “homegate.”

Visit Gentry’s to purchase their great rubs and sauces. You can follow them on Twitter at @gentrysbbq and you can also follow our resident pitmaster Joe at @mmmgoblubbq.

Tailgate Tuesday: Brisket burnt ends

Tuesday, September 12th, 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.

Previous: Gator kabobs; Steak tacos nortenos with bacon fat flour tortillas
Recipe Archive

I had to travel to Ohio this past weekend to celebrate the life of my grandfather, who passed away last week at age 88, so I didn’t have time to cook anything. Because of that, this week’s Tailgate Tuesday will be a cook from last Fourth of July, so it doesn’t include any product from this season’s sponsor, Gentry’s BBQ.

Ingredients

• 12-14 pound packer brisket
• Your favorite beef rub
• Spray bottle
• Vinegar or apple juice
• Your favorite BBQ sauce

Directions

First, you need to trim your brisket. Make sure to use a sharp knife and make sure your brisket is cold so it’s easier to cut. On a brisket, there is a point and a flat and it’s pretty easy to determine which is which. Trim off most of the fat around the brisket except from the fat cap. With the fat cap, you’ll want to trim it to about 1/4 to 1/2 inch thick, but it’s important for both flavor and moistness, so don’t trim it all off.

Once your brisket is trimmed to your liking, apply your beef rub. This can be as simple as salt and pepper or a beef rub that has more chiles, cumin, garlic, etc in it. Fire up your smoker to 275 and make sure there’s a water pan in there. Once it’s up to temperature, throw the brisket in. I prefer to cook fat side up to let the fat drip down into the meat. Others prefer fat side down to act as a shield from the heat. To each his own and it can also depend on the way the heat is dispersed in your smoker.

Grab a cold beer and relax for at least three or four hours before even thinking about opening up your smoker. No need to release heat during this stage. After three or four hours you can get out your spray bottle and spritz the brisket with cider vinegar or apple juice. You can do this every 20-30 minutes to keep it moist and also to check the color of the meat.

From about four hours to six hours in you should be in what is called the stall, where the internal meat temperature won’t rise much and you might be tempted to crank up the heat. Just be patient. Watch for the bark on the outside of the brisket to start getting nice and crispy and turn a deep mahogany to almost black color (as seen below) before you wrap it.

At this point, take some butcher paper and wrap your brisket like a present nice and tight. Put it back in the smoker to finish. Since it’s wrapped, it’s not going to absorb any more smoke, so you could put it into the oven at this time to finish if you want. Cook until the brisket reaches a soft and pliable feel. It should be around 200-210 degrees internal, but I prefer to judge the doneness by the feel. Using gloves, pick it up and kind of jiggle it around. If it feels loose and pliable it’s probably done. If not, put it back in. You could unwrap it a bit to get a better look and feel or stick a probe in.

Once it’s done, it’s very important to give it a rest in a cooler until the internal temperatures are back down to 140-145 degrees. This allows some of the juice to be reabsorbed back into the meat as opposed to all leaking out if you slide in right away. It could be an hour or two of rest and that’s just fine as long as you don’t have hungry people becoming hangry because of the wait.

When it’s time to slice, just remember that you shouldn’t slice with the grain. Always slice against the grain. You’ll want to determine where the point and the flat meet because they will have different grains. Slice the flat and serve it as brisket, but this recipe is for burnt ends so you’ll be using the point for these. Cut into cubes and you can remove any chunks of fat that may still be there.

Once you have your point cut into cubes, mix it with your favorite BBQ sauce in a foil pan and throw that back into your smoker. You’ll want to smoke it for another couple hours until it gets back up to about 200 degrees and is nice and sticky. At this point, it’s ready to serve immediately.

Visit Gentry’s to purchase their great rubs and sauces. You can follow them on Twitter at @gentrysbbq and you can also follow our resident pitmaster Joe at @mmmgoblubbq.

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: Braided pork belly tacos with mojo slaw

Tuesday, December 27th, 2016


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, O’Korn and cheesy jalapeno bacon dipSmoked sausage balls
Full Archive here.

As we approach the ORANGE BOWL, I start to get excited when I think about the endless options for our year end TAILGATE. I’ve reached out to FSU friends and Michigan family located in Florida for their thoughts. Almost to a man (and one woman) they recommended something with a CUBAN flare. And as soon as Justin mentioned MOJO, the deal was sealed. I love trying new things and firing up the grill for a new recipe. It always adds a little extra something for me when the outcome is unknown. Plus, I love the movie CHEF! If you haven’t watched it, give it a go. It’s a good one. This recipe has a few of my favorites in it and will definitely work its way into my tailgate rotation. It’s a Braided Pork Belly Taco topped with MOJO Slaw.

Ingredients

• Pork Belly (1-2 lb piece)
• Lane’s BBQ SPF 53 Rub and Signature Rub
• Tortillas

Mojo Slaw:
• 3 cups chopped purple cabbage
• 1 cup chopped carrots
• 1 shallot
• ¼ cup fresh orange juice
• ¼ cup fresh lime juice
• 3 cloves chopped garlic
• ¼ cup chopped cilantro
• 1/4 cup chopped oregano
• 1 TBSP cumin
• Dash of salt and pepper

Directions

Set your grill up for indirect heat and shoot for a temperature of 275 degrees. Anywhere from 225-300 will work on this one. Be sure to use your FOGO lump for this to ensure a clean and hot burn.

As the grill is heating up, take your sharp knife and slice the pork belly into three pieces, all joined at the top. Make sure not to cut all the way through at the top as we need this for braiding. It should look like a pork belly octopus.

Each strip of the pork belly should be equal in size and thickness. Once you’ve sliced into strips, take something heavy like a meat tenderizer or a cast iron pan and pound them lightly. We want to thin them out just a little to make the braiding easier.

Once they are thinned slightly, dust it with a combo of Lane’s Signature Rub and Lane’s SPF 53 Rub. This adds some heat and sweet and some fantastic color to the belly. Once seasoned, start braiding by taking the strips on the outside and folding over the middle strip. Continue this all the way until it is completely braided. Make sure this is braided somewhat tightly. Secure the ends together with butchers twine. A BBQ skewer would even work (and look a lot cooler).

Once the braid is ready, place it on the smoker and add a few chunks of pecan wood for smoke. This will smoke for anywhere from 4-6 hours depending on your grill temp. We are looking for an internal temperature of 200 degrees.

As the pork belly is smoking, we can assemble our MOJO slaw. Cut your purple cabbage into chunks along with your carrot slices. It’s easier to just buy the pre-sliced carrots in a bag. Chop up a half bunch of cilantro as well. I love extra cilantro in my MOJO so I added a little more than the recipe called for. Add your chopped veggies to a large mixing bowl and set aside. Now, add your OJ, lime juice, oregano, garlic, and cumin to a bowl. Mix and pour into your veggies. I don’t like mine super saucy, so I only added half of this mixture and saved the rest. If you like your slaw super wet, add more. Set in the fridge for at least an hour and allow the flavors to develop. After about an hour, you will notice a lot of juice in the bottom of the bowl. This is some tasty stuff.

Once the pork belly reaches 200 degrees internal, remove from the heat and tent with foil for 10 minutes. Once rested, slice into chunks and start making your tasty MOJO tacos. These things are addicting and didn’t last long. The MOJO flavors paired well with the spicy rub from Lanes. The slaw had a nice crisp bite to it and looks great with the purple coloring. I love me some purple.

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 (Friday): Smoked sausage balls

Friday, November 25th, 2016


tailgate-tuesday_2016_week12

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.

This is my favorite morning tailgate item. It’s super easy and can be done in the smoker or in your oven. Trust me on this one, your guests will love you for this. It’s a old standby. The was originally done by Bisquick, but I had to put my own twist on it by tossing them into the trusty smoker on gameday. If you don’t have access to a smoker, just cook them in your oven and they will be almost as good.

Ingredients

• 1-lb breakfast sausage (I like the HOT)
• 2 Cups cheddar cheese
• 3 Cups Bisquick
• 2 TBSP Lane’s BBQ Ancho Espresso Rub
• 1/4 Milk (optional)
• Maple syrup for dippin’
• Fogo lump charcoal

Directions

Combine all ingredients (except for maple syrup). If the mix is too dry, add your milk. If you do not have any milk, it’s still ok. The milk doesn’t make a huge difference, but it does make the balls puff a little more. Start forming your sausage balls using a melon baller or a large spoon. I make mine about the same size as your standard golf ball.

smoked-sausage-balls-2-3-4

Set your smoker up for indirect heat and shoot for a temperature of 325 degrees, using your Fogo Premium Lump Charcoal. It really is the best on the market they and are Michigan guys. Let’s help support ’em. If you are cooking these in the oven, set for 325-350 degrees. Add a chunk of pecan wood to your hot coals and get the smoke rolling. Just before you toss them on the heat, sprinkle with a little more Lane’s BBQ Ancho Espresso Rub.

Once on the heat, these will cook quickly. These went for about 30 minutes. If you want to check them with an instant read thermometer, look for 165 degrees.

smoked-sausage-balls-5-6

After about 25 minutes, they will start to turn a dark shade of brown and swell just a little. This is from the Bisquick puffing up a little.

If you want to, give them a little brush with the maple syrup. If not, you can just use it as a great dip for these hot sausage balls. They are really addicting. Try and eat just a dozen!

smoked-sausage-balls-7-8

This Lane’s Espresso Rub is a perfect compliment for the spicy breakfast sausage. The flavors pair perfectly.

Enjoy these before the big game this Saturday as we beat the Bucks. 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: 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.

cheesy-bacon-dip-1-2

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.

cheesy-bacon-dip-3-4

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!

cheesy-bacon-dip-5-6

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: 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.

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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!!!!

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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.

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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: Bacon cream cheese

Tuesday, November 1st, 2016


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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
Full Archive here.

This week’s recipe is for the morning tailgaters, those of you who get to the lot or golf course at dawn to maximize your time before kickoff and aren’t quite ready for burgers, dogs, and brisket just yet. We are also proud to feature a guest chef this week, who also happens to be a Michigan alum — and a pretty successful one at that.

Stephanie Izard is a 1998 Michigan grad who then went to the Le Cordon Bleu College of Culinary Arts Scottsdale. After working on various restaurants in Phoenix and Chicago, she opened her first restaurant, Scylla, in Bucktown. In 2008, she became the first female winner of Bravo’s “Top Chef” and then followed that up with her new restaurant, Girl & the Goat, which was named America’s Best New Restaurant by Saveur. A year later, she opened Little Goat and published her first cookbook, Girl in the Kitchen. Earlier this year, she opened her third restaurant, Duck Duck Goat.

Ingredients

• ½ cup cooked bacon, rough chopped into very small pieces
• 1/3 cup heavy cream
• 1 lb cream cheese, room temperature
• 2 TBSP rendered bacon fat
• Pinch cayenne pepper
• Salt to taste

Directions

Simmer your roughly chopped bacon in heavy cream for 15 minutes over low heat. Allow to cool.

In a bowl, whip the cream cheese and two tablespoons of bacon fat together until slightly fluffy and well combined. Add your cooled bacon and cream mixture and a pinch of cayenne pepper. Mix until well combined. Season with salt to taste. This yields about two cups of cream cheese.

This cream cheese is great on a bagel and can easily be done in a saucepan on a grill at your tailgate location. But it’s also great on zucchini or pumpkin bread, so if you start your tailgate early in the morning, it’s versatile enough to please all your guests. Another great use for it for the post-breakfast crowd is to stuff it into some jalapeños, wrap them in bacon, and grill them.

Visit Stephanie’s website to purchase her line of rubs and sauces. You can follower her on Twitter at @stephandthegoat and Instagram at stephandthegoat. And next time you’re in Chicago, visit Girl & the Goat, Little Goat, or Duck Duck Goat for a great meal. 

Tailgate Tuesday: Sous Vide steak and burgers

Tuesday, October 25th, 2016


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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.

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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.

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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.

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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!

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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: Maple planked salmon

Tuesday, October 18th, 2016


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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.

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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.

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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.