• 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

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April 21, 2018

April 21, 2018

Doing the large chunks

April 14, 2018

April 14, 2018

Beef It Up !

Wood Roasted Antipasti

Wood Roasted Antipasti

1 lb your favorite mushrooms

OWO co. oil (your choice)

Sea Salt

  • 1 lb each –carrots, parsnips, red bell peppers, onions, radicchio, asparagus, and brussels sprouts.  This is your toss mix for pan.
  • 6 medium beets
  • 1 head of garlic
  • 6 Shallots
  • 4 sprigs of rosemary or thyme
  • Wedge of Aged cheese
  • Slices of cured meats
  • Nice loaves of Baguette


Slice Toss Mix veggies to your style.  Place in a cast iron pan.  Combine Toss Mix for two minutes in Evo and sea salt.  Roast over medium fire with lid down until done to your liking.  Set aside.

Place whole beets on grate.  (Roast one hour)

Red Pepper can be placed on grate and turned as it darkens. (15 minutes)

Slice Shallots lengthwise and oil.  Place on grill for long enough to brown.  Turn in a timely fashion. (10-15 minutes)

Place pan on grill and pour in your Mix.  This should be done about forty minutes into your beet cook.

Wrap bread in foil and place on grate 10 minutes prior to serving.

Serve grilled mix in separate bowls or combine.  Place Cheese on cutting block with bread.

April 7, 2018

April 7, 2018

Grilling on the Creative Side

Seared Tuna Steaks

Seared Tuna Steaks

2 ahi tuna steaks

2 tablespoons soy sauce

1 T EVO from Old World Olive Co. (I like garlic)

Sea salt and black pepper, to taste

A pinch of cayenne pepper

green onions, for serving (optional)

Salad greens, for serving (optional)

Cover tuna steaks (looks like a loin) with soy sauce, oil, salt, pepper, and cayenne. Marinate in a container or bag for 15-20 minutes, if you have time.

Heat your grill to medium high until hot leaving the lid closed.

Use whatever method you like to oil your grates.

Sear tuna for 2.5 minutes on each side for medium rare (2 on each side for rare; 3 on each side for medium).

Slice into 1/2 inch slices and serve garnished with green onions and, if you wish, over a bed of salad greens with your favorite Asian-style dressing

March 31, 2018

March 31, 2018

Fresh Fish on the Barbie

March 24, 2018

March 24, 2018

Time for Spring Cleaning

Grilled  Cabbage Steaks

Grilled Cabbage Steaks


  • 6 large potatoes (white)
  • 1 tablespoon/15mL salt
  • For the Dressing:
  • 1 cup/240 mL sour cream
  • 1 cup/240 mL mayonnaise
  • 1 tablespoon/15 mL green onion (minced)
  • 1 clove garlic (minced)
  • 3-4 strips bacon (cooked and crumbled)
  • 1 medium pickle (dill, finely chopped)
  • 1 teaspoon/5mL salt
  • 1/4 teaspoon/1.25mL black pepper



  1. We assume you will have a nice Irish beer to help calm your impatience. Preheat grill to 400F and coat a baking sheet or cast-iron pan with a nice dose of Old World Olive Co. Garlic EVO. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
  2. Rub both sides of cabbage with smashed garlic.
  3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
  4. Finally, sprinkle each side with a bit of sea salt and freshly cracked black pepper.
  5. Grill on each side for at least 5 minutes (watch for flare ups) so as to get some nice grill marks. Put on sheet or pan and indirect grill for 30 minutes.




  1. Pre-heat oven to 400°F.
  2. Heat Dutch Oven add 1-tablespoon olive oil, bay leaves, vegetables and saute’ 4-5 minutes.
  3. Add remaining olive oil and sear Beef Brisket on both sides. Add 1/4 cup Guinness Black Lager and reduce by one-half. Add Stout, beef stock, pickling season and cover Dutch Oven. Place in pre-heated oven, reduce to 250°F and braise for 5-6 hours.
  4. One hour before the Corned Beef is done start preparing the “Colcannon”.
  5. In a large pot add vegetable stock, potatoes and fine sea salt. Cook potatoes 10-15 minutes or until they are done. Strain potatoes and reserve water. Add 3 tablespoons butter and hand mash potatoes. Season with salt and pepper to taste.
  6. Core cabbage and slice very thin. Boil cabbage in potato water and cook until tender. Season with sea salt and black pepper to taste. Hold cabbage warm and strain.
  7. In a small saucepan bring cream to a full boil and reduce to a simmer. Wisk in butter, scallions, parsley, thyme, white pepper and nutmeg. Simmer for 2-3 minutes. Reseason with sea salt and white pepper to taste.
  8. Remove brisket, place on a cutting board to rest before slicing.
  9. In a large pan combine cabbage (strained), cream, bacon bits and simmer for 3-4 minutes. Fold in mashed potatoes and remaining butter. Mix Colcannon to a smooth and creamy consistency. Season with salt and pepper to taste.
  10. Place Colcannon in 6 large bowls and add sliced Corned Beef. Add a tablespoon butter, laddle some Beef Broth over Colcannon and serve.
  11. Place a bowl of creamed horseradish on the table.

Garnish with sprigs of fresh parsley.

March 17, 2018

March 17, 2018

St. Patrick’s Day