• Two Doods

    Two Doods

    Check out Bob & Jop in the latest issue of Roadbelly Magazine
  • Tailgating - Sparty Style

    Tailgating – Sparty Style

    Live from Spartan Stadium in East Lansing, Michigan for the Michigan-Michigan State game.
  • Tails a Waggin

    Tails a Waggin

    We got to experience a phenomenal time helping put some disabled vets on some birds.
  • Jeff Foxworthy

    Jeff Foxworthy

      BBQ Bob worked the HPBA Show in Atlanta last week with world famous Jeff Foxworthy in...
  • BBQ Bob and Jop

    Bob -n- Jop with The Good One

    Bob and Randy had a great time smoking ribs, chicken, and pheasant yesterday.  They just had to...
May 19, 2018

May 19, 2018

May the Force be in you

Schmohz Brewing Co.

Lobster Tails with Herb Butter

Lobster Tails with Herb Butter

INGREDIENTS
• Lobster Tails
• 1 lb. Butter
• ½ Cup Fresh Basil
• 1 tbsp. Grilla Grills All Purpose Rub
• Olive Oil
DIRECTIONS
You’ll start by splitting the lobster tails in half. Place the lobster upside down on your cutting board and using a sharp chef’s knife, cut through the middle of the lobster. Once you are through the first layer, gently crack it open the rest of the way.
Next, melt down one pound of butter and pour it into a mixing bowl. Combine ½  cup fresh chopped basil and add 1 tablespoon of Grilla Grill’s All Purpose Rub – if you would like extra punch add more to taste. Mix together and set aside.
Set the Kong to 275 degrees. Since the lobster will cook quickly, consider using a diffuser to cook over indirect heat. Use a brush to apply a layer of olive oil to each lobster tail right before placing on the grill. Also brush on a layer of oil to your grates where each tail will land.
Place the lobster tail flesh-side down and leave for a total of about 5 minutes.
You’ll want to stick close by to check on them about once every minute. The tails are done when you see a nice reddish-orange shell color and the meat turns milky white.

Finish by topping with the herb butter and enjoy!

Burrito Zucchini Boats

Burrito Zucchini Boats

  • 4 zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef or venison
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1 c. chopped cherry tomatoes
  • 1/2 c. corn
  • 1 c. shredded cheddar
  • 1 c. shredded monterey
  • 2 tbsp. chopped cilantro
  • Optional jalapeno slices

    Directions

    PREP TIME: 0:10
    TOTAL TIME: 0:30
    Preheat grill to 400°. Cut the zucchini in half lengthwise and scoop out insides and use for bread, rolls, or anything creative.
    In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic a ground meat, breaking up the meat with a wooden spoon. Cook until done and drain fat into bowl to cool before disposing in trash.
    Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
    Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro (plus jalapeno if you have the desire) and serve warm.

Banana Butter Pecan Kabobs

Banana Butter Pecan Kabobs

  • 1 loaf of frozen pound cake, thawed and cubed, 2 large bananas, cut into 1-inch slices
  • 1/4 cup butter, melted, 2 tablespoons brown sugar, 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 4 cups butter pecan ice cream
  • 1/2 cup butterscotch ice cream topping
  • 1/2 cup chopped pecans, toasted

    DIRECTIONS

    On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs.
    Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once.
    Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans. Yield: 8 servings.

    Originally published as Banana Butter Pecan Kabobs in Grill It
Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

  • 4 boneless, skinless chicken breasts (maybe try boneless thighs?)
  • Thinly sliced ham
  • Sliced Swiss cheese
  • EVOO (I use Meyer Lemmon from OWO co.).

Glaze & Dipping Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, lemon pepper to taste

How we do it:
Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil). Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness. Sprinkle sea salt and lemon pepper inside butterfly.

Lay the cheese on each half of the butterfly and set ham on top, fold it over, then truss the chicken with butcher twine (tooth picks work too). Baste with EVOO. Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce. Brush the mixture generously on both sides of each chicken breast occasionally while grilling.

Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.
Make lots of sauce ‘cause it goes.

May 12, 2018

May 12, 2018

Mother’s Day from your grill

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

What to buy !

4 boneless, skinless, chicken breasts (this might even be better with boneless thighs)

Thinly sliced ham

Sliced Swiss cheese (buy extra)

EVOO (I use Meyer Lemon from Old World Olive co.).

Glaze & Dipping Sauce

1/4 cup Dijon mustard,  1/4 cup honey,  1/4 cup olive oil,  1 teaspoon minced garlic,

1 teaspoon dried oregano,  1 teaspoon salt,  pepper to taste

How we do it:

Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil).

Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness.

Lay the cheese on each half and place the ham in between the slices so each serving ends up with two slices of swiss inside.  Take one side of the  chicken and fold it over, then truss the chicken with butcher twine.  Baste with EVOO.  Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce.

Brush the mixture generously on both sides of each chicken breast occasionally while grilling after you get about half way through the cook. Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.

Mom will be in Grillin’ Heaven.

Grilla Silverback Review

Grilla Silverback Review

Grilla Silverback Pellet Smoker/Grill

The craze continues so manufacturers keep improving the pellet smoker/grill category and Grilla is no exception.  I cooked on the original Grilla about seven years ago at their factory in Holland, Michigan and very much enjoyed the uniqueness and durability.

The Silverback is a newer entry for Grilla and is built along the lines of several top manufacturers in the barrel-bodied style to resemble the old traditional home-built smokers of long ago.  In this review I will set out to try to break down the pros and cons of this product as best I can.  As a mea culpa, I must admit that the acting manager of Grilla, Mark Graham is an old friend from my former life as a grill and smoker manufacturers rep.

To be fair, I have started to get down on the whole pellet grill thing as a true bbq snob should… so I thought.  After testing this unit for a month and a half, I have fallen in love with pellets all over again and who doesn’t want to be in love?  My biggest take-away is that if this style of smoking gets more folks into bbq, why knock it.  As it turns out, the product I made on the Silverback was nothing short of total tastiness and I might be hard pressed to say it wasn’t done on charcoal.  This doesn’t mean that I am not still a snob, I am.

The Packaging and Assembly

This thing comes packaged in a very scientific configuration which would appear to alleviate most chances of shipping damage which is good as Grilla pretty much LTL’s all of the product.  I did find all of the parts in perfect shape with no damage.

I must say that the assembly instructions were very easy to follow and unintimidating.  The only thing that I might add is to wear light gloves as the stainless lid is very well wrapped, but I did get metal slivers.  The entire assembly took just under one hour and it was a process that anybody can complete.

I should add the aid of a Schmohz Bonecrusher Stout.  I highly recommend you follow ALL of my steps.

Next I filled the hopper, plugged it into my trusty extension cord and powered it up.  Hit the start button and then let it burn for an hour to cure the paint and burn off any residual oils from manufacturing.  Time for another beer and for this, I elected to go with an M43 by Old Nation Brewing Co. and actually even finished the cook with the coveted ME-MI.

The First Cook

For my first cook, I did a Tri-Tip from Sobie Meats and I have to say it came out perfectly.  I set the temperature at 250 and let it go for a a half hour.  I then threw in a few beets (Jop’s head is now exploding)  and continued the smoking session for another half hour.  Then I placed a pan of asparagus coated with garlic evoo from Old World Olive Co. and some secret spices.  I left this all in for another twenty minutes and checked the temp on the meat which was at a perfect 132 so I pulled it all.

The Second Cook

The next cook just had to be ribs even though I rarely eat them anymore.  Back to Sobies to pick up some nice babybacks.  After my typical prep, I fired up the Silverback and put several styles of seasoned babybacks in.  The green bag is a Chimichurri style.

I would add that the unit is top-heavy because of the thick stainless lid.  I would highly recommend storing a few bags of pellets in the cabinet to add ballast.  Mine now has a dented front as it tipped over while pulling it out of the garage.

After about three hours the ribs were ready to sauce.

Now they are done so lets pull.

I have to say that the smoke ring was perfect, the ribs were moist, and most importantly, the temperature control was flawless.  I did not use the meat probe yet as I simply don’t ever feel the need (snob).  It did seem to use less fuel than my last pellet smoker which also worked well and resides in Jop’s garage now (along-side several other grills that use to populate my deck).

Don’t you just want to chomp on this?

With the success that I have had falling back in love with pellets, I can’t wait to do a brisket which is still my all-time favorite protein to smoke.  This thing might have to stay at my house because it fills a gap in my repertoire plus makes it easy to do a pop-up que.  Anyway, honestly, the thing is better than I thought and now I’m gonna have to eat crow.  Hey, I wonder how that would smoke?

I guess that is the major take-away from my time with Grilla’s Silverback.  Let’s recap:

Pros:

  • Great Packaging
  • Easy assembly
  • Temerature control – simple and accurate
  • Pellet consumption – light to normal
  • Smoke control – very nice with a simple selection of temperature to control the level of smoke vs heat.
  • Overall product friendliness – very easy to use (smoking for dummies could apply)
  • Overal product quality and construction – seems pretty rugged and well engineered.

Cons:

  • Top heavy – store something in the base and you are good
  • Metal Shavings upon assembly – gloves is an easy fix

I hope this helps in your quest for a pellet smoker and I will put The Grillin’s Guys stamp of approval on the Silverback.

 

May 5, 2018

May 5, 2018

April 28, 2018

April 28, 2018

Bah- Bah BQ