• 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...
August 29, 2015

August 29, 2015

Yard Bird – Grillin Chicken

Grillin Tip:   Choosing a Smoker

Grillin Tip: Choosing a Smoker

Grillin Tip:   Lighting Charcoal

Grillin Tip: Lighting Charcoal

t1Using a charcoal chimney – Listen to the guys tip this week.

Use a chimney starter to light coals easily and without using chemicals. After the coals are hot, dump them out into the grill, as food editor Liz Johnson demonstrates at her yard on April 15, 2011 in South Nyack. ( Tania Savayan / The Journal News )

August 22, 2015

August 22, 2015

Metro-Cruise – The guys are spotting hot rods from Wimsatt Building Materials on 28th 

2011-Wimsatt-Logo-c

Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

FlankSteakAnother great recipe from Chef Tom Reinhart

The flank steak is a beef steak cut from the abdominal muscles of the cow. Because it comes from a long, flat, well-exercised muscle, it is best sliced against the grain before serving, to maximize tenderness.

flank-steak-cut

 

Flank steak is used in a variety of dishes including the popular carne asada, translated literally as “grilled cow.” The phrase “carne asada” is also used to describe a social event, the equivalent of how we say “barbecue” when talking about a cookout.

In the American Southwest and throughout Latin America, carne asada can be purchased from meat markets already marinated (preparada). The meat can be seasoned with a dry rub (try my Crazy Dust Rub) or a liquid marinade using beer or citrus juice.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients
  • Flank Steak, Whole
  • 3 Tbs. Garlic, fresh, minced
  • 3 Tbs. Chili Paste, Asian (Sambal Oelek)
  • 2 Tbs. Lime Juice
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1/2 cup Olive Oil

Instructions

  1. Trim flank steak and score on both sides making long shallow cuts in both directions.
  2. In a medium mixing bowl, combine garlic, chili paste, lime juice, brown sugar, soy sauce, salt and pepper. Whisk to combine thoroughly.
  3. While whisking, slowly drizzle in olive oil. Transfer marinade to a large Ziploc style bag.
  4. Place flank steak in marinade and toss to coat completely. Seal bag marinate in refrigerator for a minimum of 4 hours.
  5. Pre-heat grill to medium high.
  6. Remove flank from marinade and carefully place directly on grill. Be careful as the marinade can cause flare ups.
  7. Grill for 2-3 minutes and turn. Grill an additional 2-3 minutes and turn again. Repeat and cook 2-3 additional minutes on each side.
  8. Remove from grill and allow to rest 5 minutes.
  9. Slice in 1/8″ strips across the grain and serve.

 

Image credits: 

“London broil” by Jeremy Keith (adactio@Flickr) – . Licensed under CC BY 2.0 via Commons – https://commons.wikimedia.org/wiki/File:London_broil.jpg#/media/File:London_broil.jpg

 

“BeefCutFlank” by JoeSmack at en.wikipedia – Licensed under Public Domain via Commons – https://commons.wikimedia.org/wiki/File:BeefCutFlank.svg#/media/File:BeefCutFlank.svg

Crazy Dust Rub

Crazy Dust Rub

BBQRubAnother great recipe from Chef Tom Reinhart

All purpose barbecue seasoning for beef, pork, poultry, seafood, game, and vegetables.

Yield: 1-1/2 cups

All purpose barbecue seasoning for beef, pork, poultry, seafood, game, and vegetables.

Ingredients

  • 1/4 cup kosher salt
  • 1/2 cup turbinado sugar
  • 1/2 cup light brown sugar
  • 1 1/2 Tbs garlic powder
  • 1 1/2 Tbs onion powder
  • 2 Tbs paprika
  • 1 Tbs smoked paprika
  • 1 Tbs freshly ground peppercorn melange
  • 1 Tbs lemon zest
  • 1/2 Tbs celery seed
  • 1/2 Tbs ground chipotle chili
  • 1 Tbs dried thyme
  • 1 Tbs ground cumin

Instructions

  1. Combine all ingredients. Store in an airtight container.
Tropical Island Rub

Tropical Island Rub

RubbedPeachesAnother great recipe from Chef Tom Reinhart

This sweet and spicy rub mix is great on pineapple, mango, peaches, bananas, and shrimp.

Prep Time: 5 minutes

Yield: 1/4 cup

Great sweet and spicy rub that is perfect on pineapple, mango, peaches, bananas, and bacon too!

Ingredients

  • 1/4 cup Turbinado Sugar
  • 1/2 tsp ground pepper
  • 1 tsp salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ancho Chili Powder
  • 1/8 tsp Ground Cloves
  • 1/8 tsp Grated Nutmeg

Instructions

  1. Combine all the ingredients. Store in an airtight container.
Peach Barbecue Sauce

Peach Barbecue Sauce

PeachBBQSauceAnother great recipe from Chef Tom Reinhart

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 2 cups

Peach Barbecue Sauce

A sweet and smoky combination of peaches and bourbon that perfectly complements grilled and barbecued pork. It is readily adaptable to any fruit – substitute the peach preserves with blackberry, apple, apricot, or orange.

Ingredients

  • 1 cup peach preserves
  • 1 cup tomato ketchup
  • 2 tsp apple cider vinegar
  • 4 tsp lemon juice
  • 4 tsp molasses
  • 2 tsp yellow mustard
  • 2 tsp bourbon whiskey
  • 1 tsp siracha sauce (more or less to taste)
  • 1/2 tsp liquid smoke
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp ground ginger
  • as needed water (thin to desired consistency)

Instructions

  1. In a medium sauce pan, combine all of the ingredients and stir well.
  2. Simmer for 3 minutes over a low heat to combine the flavors. DO NOT BOIL.
  3. If you desire a smooth consistency sauce, purée (very carefully) in a blender or food processor.
  4. Use immediately or cool and store in an airtight container in the refrigerator for up to 7 days.

Notes

I used peach preserves so that the sauce can be made year round. It leaves large chunks of fruit in the sauce (that personally, I like).

If you prefer a smoother sauces, puree it in a blender or food processor.

Grilled Peaches with Bourbon Vanilla Glaze

Grilled Peaches with Bourbon Vanilla Glaze

Another great recipe from Chef Tom Reinhart

grilled peaches

 

Select peaches a bit firmer than you would eat out of hand, as they will soften when grilled.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Serves 4

 Ingredients
GrilledPeachesFor the Glaze
    • 6 Tbs Butter, melted (3/4 stick)
    • 1/4 cup honey
    • 1 Tbs vanilla extract
    • 2-3 oz bourbon (to taste)
    • 1 tsp ground cinnamon
For the Dessert
  • 4 large peaches, halved and pitted
  • 4 scoops vanilla ice cream

Instructions

  1. In a medium sauce pan, combine butter, honey, vanilla, bourbon and cinnamon over a medium heat until bubbly.
  2. Preheat grill to high. Grill peaches, flesh size down until tender. Brush peach halves with glaze.
  3. Place peach halves in a bowl and top with a scoop of ice cream.

 

Photo credit: Mike McCune

August 15, 2015

August 15, 2015

Love of the Butt!   Four different ways to slap a butt on the fire.