• 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...
Oysters Rockefeller

Oysters Rockefeller

1 garlic clove
1 cup loosely packed fresh spinach
1 bunch watercress, stems trimmed (substitute with green pepper if you can’t find watercress).
1/4 cup chopped green onions
1 cup (1 & 1/2 sticks) butter, room temperature
1/4 cup breadcrumbs
1 shot Pernod or other anise-flavored liqueur
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 pound rock salt
24 fresh oysters, shucked, shells reserved (frozen and thawed is fine also)
1/2 cup freshly grated Parmesan cheese

“This is how we do it”
Set up your grill for indirect heat or fire up your smoker on high ( preheat to 450°F). Finely chop garlic in your food processor. Add spinach, watercress and green onions to garlic. Process until mixture is finely chopped. Transfer mixture to a bowl.

Combine butter, breadcrumbs, Pernod, fennel and hot sauce in your food processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. Cover and chill.

Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.

June 23, 2017

June 23, 2017

Changing up your game

– This is how we do it in the wood

June 16, 2018

June 16, 2018

Fathers day

June 9th, 2018

June 9th, 2018

Tips and Techniques

GI BBQ Delivery #2

GI BBQ Delivery #2

GI BBQ Delivery #2

We delivered our second load of bbq supplies to the 3-238 in Grand Ledge, Michigan.  The Michigan Army National Guard’s NCO organization responsible for entertaining the troops is the new owner of this beautiful ABS (American BBQ System) Judge competition smoker.

The troops are thrilled and so are we.  Thank you to all of our listeners and supporters that helped make this happen.

June 2, 2018

June 2, 2018

First timers Butts Class

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