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Posts Tagged ‘Stubbs’

Tailgate Tuesday: Caveman style tri-tip

Tuesday, October 28th, 2014


TailgateTuesday_banner-Week10

Tailgate Tuesday is our weekly collaboration with Joe from MmmGoBluBBQ. These will be posted each Tuesday throughout the season and each recipe will be themed around that week’s opponent. 

Previously: Hot-’n-Fast pulled pork with Carolina mustard slawIrish stout pepper beefSpatchcock RedHawkGrilled RavioliSmoked “Land of 10,000 Lakes” Catfishpork loin with mustard glazeBrady Back Ribs, Moink Balls (a.k.a. Moinks).

“Caveman style” grilling is quickly becoming a fan favorite in backyards everywhere. Not only does it create a SUPER juicy and tasty cut of meat, but it also has that “WOW” factor that will impress every guest in attendance. Let’s be honest, every grill master loves his EGO stroked a little. And by a “little”, I mean A LOT!!!! This is an extremely easy style of grilling that can be somewhat intimidating at first, but trust me, it shouldn’t be. A good friend of mine is from Indiana and got me started on this style of cooking. I thank him for this weekly. Follow these simple guidelines for a great steak, or in this case, a Hatch Green Chili Tri-Tip. CAVEMAN STYLE.

Ingredients:

• 2-3-pound Tri-Tip Roast
• Stubbs Hatch Green Chili Marinade (my new addiction)
• Salt, pepper, and garlic combo or your favorite steak rub

Directions: 

The first rule is non-negotiable. For this recipe, you must use LUMP Charcoal. Lump has several benefits when compared to your normal, everyday briquettes. Lump is charcoal, in it’s purest form. It burns hotter, faster and leaves very little ash. This is why I prefer LUMP 99 percent of the time. For this recipe, we will need one full chimney of lump charcoal, heated until we have a hot, white bed of coals. Move coals to one side of the grill. This will help later when we grill indirectly.

I decided to inject my tri-tip with some of the Stubbs marinade, using my new BBQ injector toy. The same one I forgot to take a picture of for the purpose of this post. Trust me, I injected. This is not mandatory, but adds another layer flavor and some fun.

Once injected, generously coat the tri-tip with your salt/pepper/garlic combo. Don’t be shy with the rub as some will fall off in the cooking process. Load ‘er up. Make sure and take a look to see which way the grains are running on the tri-tip. This will be important later.

Once the coals are hot, try your best to even them out. We want a nice, flat bed of coals to lay our hunk of beef on. Once the sizzling begins, keep an eye on your stop watch. We want to cook it for about three to four minutes per side (three sides). This is only about 10 to 12 minutes total.

Tri-tip 1-2-3

After 12 minutes, remove the tri-tip from the coals and add your cooking grate. We will finish it on indirect heat. Place the tri-tip on the opposite side of the grill from your hot coals. I like my grill at about 275 degrees and will cook until the tri-tip reaches 125 degrees internally. Don’t forget your trusty Thermapen for this. Feel free to add some hickory wood chunks as well.

As it’s cooking over indirect heat, I like to baste with the Hatch Chili sauce every few minutes or so. As you can see, we have some yummy, charring on the outside of the meat. So tasty!!! I am looking for a nice medium rare roast when done, so I will go to 125 degrees internally. It will continue to rise another 5-10 degrees during this next step. Remove from the heat and place on a sheet of aluminum foil. Pour in about a half cup of the marinade and wrap tightly. I prefer to double wrap mine and keep the heat in!!! This step helps tenderize the roast and lets the juices redistribute.

Tri-tip 4-5-6

After about 45 minutes. we are almost ready to cut and enjoy. Remove the tri-tip from the foil and save those juices. Let the meat rest uncovered for five minutes. Now, it’s time to slice. Always slice against the grain on a tri~tip. This makes for a more tender cut of meat. The grains in a tri~tip usually run in two different directions, so pay close attention when slicing. For a better idea of how these grains normally run, click here. Chris does a great job of breaking down the tri~tip Roast in video form. Once you get it sliced up, pour those extra juices over the top and enjoy. This also makes a great sandwich.

Tri-tip 7-8-9

I love a great tri~tip roast and cannot get enough of this Hatch Green Chili marinade from Stubbs. These two work great together and will be a backyard staple moving forward. Give it a try. I think you will enjoy it and your guests will be impressed.

For more great recipes, photos, and barbecue ideas, follow Joe on Twitter at @mmmgoblubbq. And don’t forget to check out his site, MmmGoBluBBQ, for recipes, product reviews, and more.

For great Stubbs products like the Green Chili Marinade, visit their website or check the BBQ sauce aisle at your local grocer. 

Tailgate Tuesday: Grilled ravioli

Tuesday, September 16th, 2014


TailgateTuesday_banner-Week4

Tailgate Tuesday is our weekly collaboration with Joe from MmmGoBluBBQ. These will be posted each Tuesday throughout the season and each recipe will be themed around that week’s opponent. 

Previously: Hot-’n-Fast pulled pork with Carolina mustard slawIrish stout pepper beef, Spatchcock RedHawk.

Okay, I’ve gotta admit a little something. Trying to find a tailgate recipe with a “Utah Utes” theme was more difficult than trying to squeeze into my national championship t-shirt from 1997 last weekend. That darn dryer shrinks everything. I reached out to several friends with Utah connections and not a one of them could think of anything. Really guys??? Nothing??? Finally, one of my buddies mentioned they like to grill ravioli’s on game day and that was more than good enough for me. I’ve made these before and had the ingredients on hand, so let’s get to it. These are a crowd pleaser and super easy to make. Plus, 90 percent of the prep work can be done ahead of time, so it’s WIN/WIN. The filling options are endless, so go nuts!

Ingredients:

• Won Ton Wrappers – (I like the Nasoya All Natural)
• Shrimp…..Shredded cooked chicken….beef….pork….veggies (Pre-Cooked)
• Havarti Cheese (Great melting cheese)
• Jalapenos (optional)
• Egg (egg wash)
• BBQ sauce for glazing (optional)

Directions:

Set your grill up for medium direct heat. While the grill is heating up, we can start making some raviolis. You will need two wrappers per ravioli. Lay out as many won ton wrappers as you can and start adding your ingredients. Do Not Overfill or they will open up on the grill. Once you have the filling in place, you can make an egg wash. Mix one egg and add one tablespoon of water. Once the egg wash is mixed, apply to the four edges of each won ton wrapper that has filling. Now you can add the other wrapper and press down firmly.

Ravioli 1-2-3

Once the raviolis have been assembled, use a fork to secure the edges. Press down hard until you have some ridges along the edge. The egg wash acts as a glue and holds it all together. The great thing about these is that you can make em 24 hours ahead of time and hold them in the fridge until game time. Once the grill is at temp, make sure to oil the grates. This will keep the raviolis from sticking. You will want to cook them over medium direct heat for about 2-3 minutes per side. Don’t walk away or these will burn. Flip them every minute or so until you have the crispiness you want. If they start to burn, you can move them to the cool side of the grill to finish the cooking process. They take about five minutes total.

Ravioli 4-5-6

At this point, they are ready to eat. Be careful as the cheese on the inside is like lava. Gooey, tasty lava. If you would like to add another layer of great flavor, apply a nice thin coat of your favorite BBQ sauce and grill for another minute. I love em both ways. These are also extremely DIPPABLE. I’m partial to queso, salsa, guacamole and ranch as well as a sweet chili sauce on these tasty, crispy buggers. Like I said, the options are endless.

Ravioli 7-8

I want to thank my buddy Dave at BBQ Dry Rubs for the grilled ravioli idea. Genius!

Let me know if you try them and what your filling was made of. Please send pics of your BBQ so I can post on www.mmmgoblubbq.com GO BLUE!
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This week’s drink: Beefy Spicy Go Blue BrewBeefy spicy go blue brew

• 12 oz mexican beer
• 1 TBS Stubbs Beef Marinade
• BBQ Rub
• Lime

Pour some of the beef marinade into a shallow bowl and dip the top of the glass into the marinade. You want to get the rim of chilled mug wet so it will hold some BBQ rub. Once the rim is wet, dip into some BBQ rub. The spicier, the better. Add a tablespoon of beef marinade to the chilled mug and add your ice cold beer. Garnish with lime. Enjoy. These things are spicy and tasty.

For more great recipes, photos, and barbecue ideas, follow Joe on Twitter at @mmmgoblubbq. And don’t forget to check out his site, MmmGoBluBBQ, for recipes, product reviews, and more.