• 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 20, 2017

May 20, 2017

Pineapple Pound Cake Strawberry Skewers

Pineapple Pound Cake Strawberry Skewers

 

This is as easy as it gets.  Cube up some fruit and pound cake and skewer.  Place on grill for two minutes, flip, two more minutes and done.

Top with chocolate drizzle or whip cream.

Onion Pear Chops

Onion Pear Chops

Ingredients

  • One whole Pork loin
  • 1 quart water
  • 4 tablespoons sea salt
  • 2 tablespoons turbanado sugar
  • 2/3 C OWOC Basil EVOO
  • 3 cloves garlic, minced
  • 2 T fresh rosemary
  • 1/2 C OWOC Eighteen Year Balsamic
  • 2 T OWOC Butter EVOO
  • 2 Sweet onions, each cut into 8 wedges
  • 2 pears, cored and each cut into 8 wedges
  • 1 teaspoon salt

Directions

  1. In a large bowl, stir together the water, salt, and sugar.
  2. Cut loin into 1.25 inch chops.  Using a Jaccard, pound chops thoroughly on each side until chop is rough and flat.
  3.  Add chops to brine and let them soak for about an hour. Drain and discard the brine.
  4. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 2 hours.
  5. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  6. Heat the butter olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  7. Preheat the grill for medium-high heat.

Warm pears on the grill (in the skillet or on range top. Grill chops for about 3 minutes per side, or to desired doneness. Now let rest for a few minutes and top with the pear onion sauce as you  serve

May 13, 2017

May 13, 2017

Mothers Day

May 6, 2017

May 6, 2017

Mother’s Day and Grillin’ for Her

 

Cleaning Grills

Cleaning Grills

Chris Lilly from Big Bob Gibson's

Chris Lilly from Big Bob Gibson’s

April 29, 2017

April 29, 2017

Grilled Skirt Steak with Tomatillo Salad

Grilled Skirt Steak with Tomatillo Salad

For Tomatillo Salsa:

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
  • 1 pound fresh tomatillos, husked and rinsed, then quartered
  • 1 C packed cilantro sprigs
  • 2 C
  • 2 garlic cloves
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon molasses (not blackstrap)
  • 1/2 teaspoon ground cumin
  • 1/3 Old World Olive Co. Garlic EVOO

For Steaks and Tomatillo Salad:

  • 1/4 C Old World Olive Co. Garlic EVOO
  • 3/4 t ground cumin
  • 1 3/4 pounds skirt steak, halved
  • 1/2 pound fresh tomatillos, husked and rinsed
  • 1 C cilantro leaves
  • 2 t finely chopped shallot
  • 2 t fresh lime juice

Preparada

( I just made that up)

Grill steaks:
Blend 2 tablespoons OWOC EVOO, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then slice steaks in 1/4 inch against grain on a 45 degree angle.  Let stand at room temperature.
Prepare a grill for direct-heat cooking over hot charcoal on high.  While the coals are getting to the right level, make your salsa and salad.Oil grill rack, then grill steaks to medium rare until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
Salad :
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper .
Salsa:
Slit chilis lengthwise, then stem and seed. Heat a dry heavy skillet (non-stick if you have one) over medium heat until hot, then toast chilis, opened flat, turning and pressing with tongs, until more pliable and slightly changed and turning  color, about 1 minute. Cover chilis with some hot water in a pot and soak until softened, about 20 minutes, then drain. Purée chilis, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender.Heat oil in a 10-inch cast iron skillet over medium heat , then cook salsa, stirring occasionally, until kind of thick, 4 to 9 minutes.
Serve:
Cut steaks into serving pieces and top with salsa and salad.

April 22, 2017

April 22, 2017

Alabama BBQ