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Posts Tagged ‘Tailgate Tuesday’

Tailgate Tuesday: Smoked corn pudding

Tuesday, October 4th, 2016


tailgate-tuesday_2016_week6

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
Full Archive here.

Joe is still on his extended bye week, so I’m filling in again. If you judge my barbecue style solely from last week’s recipe and this week’s, you’d probably think I never cook meat. That’s not true, of course, but since Joe is our resident pit boss I’ll let him bring the big guns.

Like anyone, I love going to a BBQ joint and getting brisket or pulled pork or ribs or beef ribs, or hot links — or all of the above! But a place that serves up top-notch sides along with its meat will always win over my stomach. So when I’m cooking for family and friends I make sure to throw in at least one or two great sides. Like the tomato pie last week, this is another side that you and your guests will have a hard time not going back for seconds. It adds great sweetness to accompany the rich, bold flavors of your main course.

Ingredients

• 4 ears of corn
• 1.5 sticks unsalted butter
Lane’s Signature Rub
• 1 cup heavy cream
• 7 eggs
• 1/4 cup flour
• 6 TBSP sugar
• 2 tsp baking powder
• 2 TBSP dark brown sugar
• 1/4 tsp cinnamon

Directions

Like the tomato pie last week, this one is easy to cook and can be thrown into the smoker while your meat is smoking. I love corn pretty much any way you cook it, but in my opinion, grilling or smoking it really enhances its flavor. So when you make corn pudding with grilled or smoked corn, it enhances the recipe considerably over canned corn.

Start by removing the husks from the corn — maybe we should have saved this for Nebraska week — and then sprinkle some Lane’s Signature Rub on them. Toss them into your smoker for about 40-45 minutes. If you’re grilling them, put them on medium-high heat for 15-20 minutes. You want to get them just started to char, but not completely charred. If on the grill, make sure to turn them to slightly char every side. Once ready, remove and let cool.

In a medium saucepan on the stove or grill, melt your butter over low heat. Stir in the cream, remove the pan from the heat, and let cool. Beat your eggs and then add to the butter and cream mixture, once it’s cool enough that it won’t start to cook the eggs.

Now its time to mix up the dry ingredients. Whisk together the flour, sugar, and baking powder, then slowly whisk it into your butter, cream, and eggs mixture. You want it to be a loose batter consistency, almost like pancake batter.

Take a sharp knife and cut the corn kernels form the cobs. To do this, stand the cob on one end and cut straight down on all sides until all the kernels are off. Add them to the batter.

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Grease a 9″x 13″ pan and pour your batter mixture into it. Toss it back into the smoker for about 15 minutes at approximately 350 degrees. At this point, the batter should be starting to solidify ever so slightly. Mix together the two tablespoons of brown sugar and 1/4 teaspoon of cinnamon, then sprinkle it on top of the batter. It’s very important that you do this partway through the cooking process as opposed to sprinkling on top of the batter from the beginning. You don’t want the brown sugar to harden because then it will be hard to chew and stick to your teeth. Put the pan back into the smoker for another 20-30 minutes until the top is golden brown and the pudding doesn’t jiggle when you shake it (that’s what she said).

Now it’s time to eat. Serve hot and enjoy.

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: Tomato pie

Tuesday, September 27th, 2016


tailgate-tuesday_2016_week5

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
Full Archive here.

Joe is taking an early bye week, so I’m pinch hitting. This week’s recipe may scare off some simply by the name, but I assure you it’s a worthy side to add to your next cookout. It’s full of flavor and an easy way to get your serving of veggies — nevermind that they’re covered in cheese and mayo.

I first heard of tomato pie from my parents who had it at the Tomato Shed Cafe at Stono Market in Johns Island, S.C., just outside of Charleston. They raved about it, but I’ve never been a huge fan of tomatoes, so I thought how good could it possibly be? Finally, they took me to the Tomato Shed last summer and I saw what they had been raving about. So much flavor. It just pairs perfectly alongside your pulled pork or ribs or brisket. So naturally, I thought, if it’s so good like this it has to be even better smoked. So I went home and gave it a try, and lo and behold it is.

Ingredients

• 6-8 tomatoes (any variety will work but I prefer heirloom)
• 1 yellow onion
• Fresh basil (can also use dried)
• Fresh chives
• 1 cup mayo
• 1 cup shredded cheddar cheese
• Biscuit dough
Lane’s BBQ Sweet Heat Rub
• Salt and pepper

Directions

This one is much better suited for a cookout at home rather than tailgating at the stadium since it involves so much cutting and the ingredients don’t really lend themselves to making ahead of time. Also, it takes just about as long to prep as it does to actually cook.

Start by baking your biscuit dough. If you want to really go for it, you can make your own biscuits, but for ease I like the Pillsbury Grand’s flaky layers butter tastin’ biscuits. One tube is likely enough. Just line the bottom of your pan with them, flatten them and bake until golden brown. It won’t look pretty at this point, but it doesn’t need to.

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Next, slice up your tomatoes, sprinkle them with salt and let them rest for a few minutes. You can use any kind of ripe tomatoes you can find, and most will likely recommend red juicy ones. But I prefer multicolored heirlooms because I think they are sweeter and the variety of colors looks great. After a few minutes, lay out a layer of sliced tomatoes on top of the baked, flattened biscuits. Add a thin layer of sliced onion, some fresh basil and chives, and a sprinkle of salt and pepper. Keep repeating this process in layers until you run out of tomatoes and onions.

Mix your mayo and cheese together in a separate bowl. Folks down south swear by Duke’s mayo — it’s the only mayo on the market without any natural or artificial sweeteners — but if you live in Big Ten country it’s pretty much impossible to find. Any mayo will do just fine.

Take your mayo and cheese mixture and slather it on top of your tomatoes, onions, basil, and chives. Make sure to rub it all over so it covers the top. Then sprinkle some Lane’s BBQ Sweet Heat Rub on top of the mayo. I like the small amount of kick this gives to complement the sweetness of the tomatoes and the pepperiness of the basil.

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Toss your tomato pie into the smoker at 300-350 for 30-45 minutes with some hickory wood. You want the mayo and cheese to be nice and melty and the tomatoes and onions to soften. Since you’re cooking it in a cast iron skillet or a pan, that topping will absorb most of the smoke. You can also just as easily make this in the oven, but I love the extra touch the smoke adds. After about 45 minutes it should be done and you can cut and serve.

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The biscuits at the bottom ground the pie with a nice buttery texture — just make sure you bake them beforehand or else they’ll just become mushy. The sweetness of the tomatoes and onions, the pepperiness of the basil, the creaminess of the mayo and cheese, the kick of the Sweet Heat Rub, and the touch of smoke just make this a fantastic side. Your guests will love it despite their initial misgivings.

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, and Instagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.

Tailgate Tuesday: Sausage and cheese poppers

Tuesday, September 20th, 2016


tailgate-tuesday_2016_week4

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
Full Archive here.

This is BY FAR the easiest tailgate recipe you will ever do. Short of opening a can of SPAM and digging in with a plastic fork, this one takes the cake. It’s not only super easy, but will make your tailgate guests very happy. The sausage and cheese poppers have it all when it comes to flavor. You have the sweet sauce mixing with the salty cheese and spicy pepper all served on a tasty hunk of sausage. What else is there?

Ingredients

Lane’s Kinda Sweet sauce
• Keilbasa sausage
• Sharp cheddar cheese
• Jalapeños

Directions

Are you ready for this? As I said, this one is the easiest we will ever do. I feel kinda lazy on this one. I feel like I should add more steps to make it seem more extravagant. Heat your grill up to about 300 degrees and add a piece of fruit wood to the coals. This will generate a little smoke. As the grill is heating up, slice the sausage into 1-inch chunks. You can sprinkle with some of your favorite Lane’s rub if you’d like, but it is not mandatory. Slice the jalapeños thinly and top each piece of sausage with a jalapeño slice. Place on the grill and let cook for about five minutes. We want the inside of the sausage to get a little warm and the jalapeños to get a little soft.

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As the sausage and pepper poppers are warming, cut the cheddar into half-inch chunks. Once they are cut up, add a toothpick to each cheddar cube.

After 5-7 minutes on the heat, top each sausage chunk with your cheddar and dip into a little Lane’s “Kinda Sweet” sauce.

Place back on the hot grill. Close the lid for about three minutes while the cheddar melts and the sauce starts to thicken.

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These do not take long to cook. You can also use other types of hard cheese or any other kind of sausage. Bratwurst goes great in this recipe as does chicken sausage.

As you can see, the cheese starts to melt and runs down the sausage. It mixes well with the sweet sauce and makes for the perfect tailgate treat.

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Just pick ’em up by the toothpick and throw ’em back one by one. Feel free to give ’em another drop in the Lane’s Kinda Sweet Sauce. Remember, the sauce has thickened a little and is hot. Be Careful! These are addicting and packed with flavor. Give ’em a try and let me know what you think. 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, and Instagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.

Tailgate Tuesday: Chicken street tacos

Tuesday, September 13th, 2016


tailgate-tuesday_2016_week3-v2

Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs, pork tenderloin sliders with grilled cheese
Full Archive here.

Here we are in Week 3 and the competition is getting better each Saturday. The Buffs will be a stiffer test for the Maize and Blue so our tailgate recipe needs to keep pace. I don’t know about you, but I love a good taco. I don’t care if it’s beef or chicken as long as it’s in a smaller soft tortilla shell. I want to be able to walk around with it and not make a huge mess. I don’t want it crumbling in my hand after the first bite. I also want to grab it and go if needed. These chicken soft tacos are perfect for your tailgate and will make your guests very happy.

Ingredients

• Chicken thighs (boneless)
• Flour or corn soft tortillas
• Queso fresco
• Pico de gallo
• Cilantro
Lane’s “SORTA WHITE” Sauce
Lane’s SPF 53 Rub

Directions

Fire your grill up for direct heat. These are best cooked fast as you want a nice char on the exterior. It adds a nice flavor to the finished taco. As the coals are heating up, season your chicken thighs with Lane’s SPF 53 rub. This has a nice heat to it and will complement the finishing white sauce. For those seeking heat, this is the rub for you.

Season both sides of the meat. Don’t worry about trimming the fat as it will cook off during the grilling process. If you have a large amount of fat on the thighs, feel free to trim a little. Fat is flavor, so don’t remove it all.

Once the coals are hot, toss the thighs on the hot grill grate. Since these are boneless, they are very thin and will cook quickly. The boneless thighs will cook over direct heat for about four minutes a side. If you have your Thermapen instant read thermometer, you’re looking for an internal temp of 165 degrees.

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After about 4-5 minutes, flip the chicken and repeat on the other side. Don’t worry about the flare ups, as you want a little char on the exterior. It also adds flavor. Once they reach 165 degrees internal or have gone for about eight minutes total, they are done. Remove from the grill and tent with foil for five minutes to allow the juices to redistribute into the meat. After five minutes, chop into bite sized pieces. As you can see below, these pieces are still super juicy and have some great color from the rub.

Add a good amount of Lane’s “Sorta White” sauce to the chopped chicken and mix together. The color and flavor of this sauce is FANTASTIC and pairs perfectly with chicken or pork. Trust me, you want this one in your rotation. It is a top seller for Lane’s.

Once mixed, start building your new favorite soft tacos with a little chicken, some pico de gallo, a few crumbles of quest fresco and of course some cilantro. These will not last long. I think I ate four before I decided to take some pictures. These are so moist and tender, you will wish you grilled some more chicken.

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These would also make some great burritos or super flavorful nachos. This “Sorta White” sauce is bursting with flavors and is very similar to the Alabama white sauce that has exploded on the scene in recent years. Give this one a go when you’re hankering for a taco, or two or three or eight. GO BLUE!!!!!

Visit Lane’s BBQ to purchase their fantastic line of rubs and sauces. You can follow them on FacebookandInstagram.

Visit Fogo to purchase their premium lump charcoal. You can follow them on Twitter, Facebook, and Instagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.

Tailgate Tuesday: Pork tenderloin sliders with grilled cheese

Tuesday, September 6th, 2016


Tailgate Tuesday_2016_Week2

Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company sponsors this season’s feature by providing their killer rubs for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs
Full Archive here.

After last week’s heart clogging, but nearly perfect tailgate recipe, let’s bring our cholesterol down a few notches with my favorite healthy meat. The pork tenderloin is leaner than chicken breast and has fantastic flavor. When paired with a sweet and salty combination of grilling cheese and Lane’s Southbound sauce, this recipe is a winner for sure. This recipe can be done in under an hour and will make everyone at your tailgate an instant fan of the “other white meat”.

Ingredients

• Pork Tenderloin
• Halloumi Grilling Cheese
• Slider Buns
Lane’s Southbound Sauce
Lane’s Q-Nami Rub
Fogo Lump Charcoal

Directions

Prior to prepping your loin, set your grill up for indirect heat and shoot for a temperature of 250-275 degrees. The Fogo lump charcoal is your best bet as it has HUGE chunks and will keep a nice even temperature throughout your cook. Trust me, this is the best on the market and they have Michigan ties. Let’s support our Michigan alum.

Once you reach your desired temperature, toss a few chunks of apple or pecan wood on the coals. Let burn for about 10 minutes until you get a nice steam of clean smoke. Now, it’s on to our meat prep. Remove both tenderloins from the package and pat dry. With a sharp knife, start trimming the silver skin from the loins. The silver skin is the thin layer of skin that covers about 30 percent of the loin. A sharp knife is mandatory as you want to trim without removing a lot of meat. In the pic below, the silver skin is below the thin layer of fat.

After trimming, the loin should have very little fat and no silver skin remaining. The pork tenderloin is a very lean cut of meat and responds well to brining and marinating. The fat and silver skin can be seen in the upper portion of the cutting board. As you can see, we did not remove a lot.

Season the loins generously with your Lane’s Q-Nami seasoning. The Q-Nami rub has a nice balance of BBQ and Asian flavors which goes perfectly with pork.

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Once the loins are seasoned, add them to the pre-lit grill or smoker. These will only take about 30-45 minutes to reach an internal temp of 137-140 degrees.

While the pork tenderloins are taking a smoke bath, cut open your grilling cheese. This cheese can be cooked on high heat over hot coals or in a cast iron pan on the stove. It will get a crusty exterior and stay nice and creamy in the middle. It has a fantastic flavor and will be a crowd favorite, I promise. You can eat it as soon as it comes off the heat and is fantastic with a squeeze of lemon. Give it a try. There are several brands on the market, but my favorite style is Halloumi. Look for it at your nearest supermarket.

After bout 30 minutes, start probing the loins with your favorite instant read thermometer. As you can see below, the Thermapen Thermopop is my “go to”. It reads in under three seconds and is extremely accurate.

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Once the pork tenderloins reach 120 degrees, start basting them with the Lane’s Southbound Sauce. They are only about 20 minutes from being done. We want the sugars to start caramelizing and thicken over the meat. At this point, we can toss on the grilling cheese. The cheese only takes about 10-20 minutes to heat.

Once the loins reach 137 degrees, remove from the heat and tent with foil. The color on the loins is CRAZY. The spices from the rub mixed with the thick sauce is a perfect combo. AND IT’S HEALTHY!!!!

The grilling cheese starts to form a nice crust and will be super soft in the middle. Let it go for about five minutes a side over direct heat. As you can see, the cheese has beautiful grill marks.

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I let this go a little longer to see how much heat it would take (honestly, I didn’t forget about it). The crust was soooooo good and the middle was gooey like an after school grilled cheese. You know what I’m talking about. 🙂

Once everything is done, slice ’em up and put everything on your favorite slider bun. Throw a little Southbound sauce on there and you’re in business. As you can see from the pics, the pork is still a nice medium and has a slight smoke ring. I would not take these to anything above 150 degrees or they will be the same texture as your charcoal. Not a good thing.

Look at the texture of that cheese. It’s super creamy and has a crusty exterior. This is great by itself or on your favorite sandwich. And by favorite sandwich, I mean this Lane’s Southbound Pork Tenderloin Slider. Give it a shot and let me know what you think. GO BLUE!!!

Tenderloin 10-11

Visit Lane’s BBQ to purchase their fantastic line of rubs and sauces. You can follow them on Facebook andInstagram.

Visit Fogo to purchase their premium lump charcoal. You can follow them on Twitter, Facebook, and Instagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.

Tailgate Tuesday: Cedar planked scotch eggs

Tuesday, August 30th, 2016


Tailgate Tuesday_2016_Week1_v2

Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company sponsors this season’s feature by providing their killer rubs for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Sometimes, when we get the early game on Saturday, our tailgating options are a little limited. Sure, we can go with the brisket or pork butt at 10am and nobody will complain, but what about a breakfast tailgate treat to go with the morning Irish Coffee? The Scotch eggs are a perfect start to a long day around the pit. You can make these ahead and just toss ’em on when the grill is hot or make them while the smoker is heating up. Either way, your group will love ’em and thank you for working in a tasty breakfast sampling before the game.

Ingredients

• 1-pound breakfast sausage roll (hot or maple)
• 4 eggs – (soft boiled for five mins)
• Maple syrup
Lane’s Signature Rub
Chayder Cedar Grilling Plank (a Michigan product)

Directions

Fire up your grill or smoker to 250-275 degrees with Fogo Lump Charcoal. This is the best lump charcoal on the market and will help you build a hot and clean fire. While the coals are heating up, take your Chayder cedar plank and soak it in water. This only needs to soak for about 30 minutes. Chayder planks are made in Michigan and are easily the best cedar planks going today. John is the owner and a HUGE Michigan Fan. Check ’em out. Soak the plank until Bo says it’s time to hit the fire.

Place the cedar plank over direct heat for about five minutes. You want to get a nice char on the plank. Once charred, turn it over and you are ready to add your eggs.

 

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Bring a pot of water to boiling and drop your eggs into the water. Set a timer for five minutes. Do not let them go over five minutes if you want your yolks runny. If you want hard boiled eggs, let them go a little longer — six to nine minutes should do it for hard yolks. Once you reach five minutes, remove the eggs from the water and drop them into an ice bath. This will stop the cooking process and help keep the yolks soft. As the eggs are cooling, slice your breakfast sausage into four good sized pieces. Flatten them out so that they look like a large patty.

Season each sausage patty with a good amount of the Lane’s Signature rub. You will also season the outside, so keep that in mind. We don’t want to go overboard, but still want to add some BBQ flavor. Once the eggs are cooled, gently peel the eggs and discard the shells. These eggs are very soft and will break in your hands if you are not careful. This is the hardest part of the entire recipe. Be Careful. Once peeled, add the egg to the sausage patty. As you can see, this one started to tear on me.

Once the egg is on the patty, start folding the sausage around the soft boiled egg. Take your time and make sure the entire egg is enclosed. Once encased, season the outside of the scotch egg with more Lane’s Signature rub. Add the seasoned egg to a hot and charred cedar plank.

Scotch Eggs 4-5-6

We are going to let this go for about 30 minutes. Once the sausage starts to get that hardened exterior look, we can start brushing with maple syrup. I usually start glazing at the 20 minute mark.

As you can see, the sausage looks dark and has started sweating a little. The grease will run off in to the grill and cause a few flare ups. This adds some nice flavor. The plank also adds a great cedar flavoring that pairs well with sausage. After 30 minutes and two glazes of maple syrup, I like to give it one last sprinkle of rub. Remove from the heat and let rest for a few minutes. You can serve these directly on the plank. It makes cleanup easy and looks really cool as a plate. Your tailgate guests will love it. Feel free to put 2-4 scotch eggs on each plank. Slice ’em in half and enjoy or just pick em up and chomp away. Either way…GO BLUE!!!!

Scotch Eggs 7-8

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, and Instagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.

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: Planked brie with cranberry chutney

Tuesday, November 24th, 2015


Tailgate Tuesday_Week12

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 eggs, grilled shrimp and scallops, or visit our whole library of recipes here.

It’s “The Game” week…AKA…Turkey Day week. Things are rolling along nicely for the guys in Maize and Blue with the biggest game of the year quickly approaching. I am so geared up for this one and wanted to try a new recipe for this week. This has been on my “t0 do” list for a long time and is a nice addition to any Turkey Day tailgate. This is sweet…oozy…gooey and delicious all in one. Give it a try for the big game as a perfect appetizer. I guarantee your guests will “GOBBLE” it up in no time.

Ingredients

1 Wheel of brie
1 Cedar plank
3 Cups cranberries (fresh or frozen)
1.5 Cups pure maple syrup
1.5 Cups sweet BBQ sauce (Stubbs Sticky Sweet or Sweet Baby Rays)
1 TBSP Meat Church Bacon BBQ Rub

Directions

Soak the cedar plank in water for 20-30 minutes. This will keep the plank from burning while on the hot grill. Set your grill up for medium, direct heat. This will keep the grill temps in the 275 – 300 range. This can also be done in the oven if you’d prefer. Once the grill gets up to medium heat, add the wet cedar plank to the hot grill and close the lid. Allow the plank to char slightly (about five minutes). Turn the charred plank over and set the wheel of brie on the hot side of the cedar plank.

Add 1 TBSP of Meat Church Bacon Rub to the top of the brie. Close the lid and let cook for 15 minutes. Keep an eye on the brie to make sure it does not burst open. It will start to feel very soft after about 15 minutes.

Planked Brie 1-2

While the brie is cooking, mix the cranberries, BBQ sauce and maple syrup together and cook over medium heat. Cook for 15 minutes or until all the ingredients are well blended.

Once the chutney is hot and starts to thicken, remove from the heat. The cranberry chutney can be prepared ahead of time and kept in the refrigerator. This also works well with raspberries, blueberries and other sweet fruit. Once the brie starts to soften (usually about 20 minutes) spoon the cranberry chutney over the top of the brie.

Planked Brie 3-4

Continue to cook for another five minutes. Remove from the grill and serve with crackers, grilled baguettes, or vegetables. Serve along side the remaining chutney. Serve immediately.

IMG_0894

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.