• 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

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December 9, 2017

December 9, 2017

The Green Menace

The Green Menace

Ingredients:

  • 4  lbs pork butt, smoked, chopped, and shredded
  • 3 T of Old World Olive Co, Garlic EVOO or bacon grease
  • 1 large chopped onion
  • 1 head minced garlic
  • 6 tablespoons flour
  • 1 (15 ounce) can tomatoes, drained 2 cups diced green chilies
  • 2 cups diced tomatillos
  • 3 Tchopped jalapenos
  • 6 cups water) or 6 cups chicken broth (broth is not traditional, but I like the flavor better)
  • 1 T ground chili powder (or to taste) (optional)
  • 1 teaspoon salt
  • 2 T cumin (to taste)
  • 2 teaspoons oregano

DIRECTIONS

  • Smoke butt or simmer in a large pan until meat is tender and removes from the bone easily.
  • Cool meat enough to handle.
  • Cube cooked pork into bite size pieces.
  • Process 1/2 of the green chilies and tomatillos until smooth.
  • In the same large pan, heat oil or bacon grease.
  • Add onions and garlic; sauté until tender but not brown.
  • Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
  • Add broth or water.
  • Cook and stir until mixture comes to boil and is slightly thickened.
  • Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
  • Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
  • Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
  • Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Real Cowboy Beans

Real Cowboy Beans

Ingredients:

  • 2 lbs 80 % ground beef
  • 1 lb bacon – hickory smoked
  • 64 oz pork and beans
  • 36 oz kidney or red beans, drained
  • 1 bottle small maple syrup
  • 1 small onion-diced
  • 6 oz pineapple juice
  • 1 tablespoon Memphis Rub
  • 2 tablespoons any sweet Cherry rub

 

Cut bacon into 1” pieces

In a large pot, cook bacon medium well, but not crispy.

Do not drain the grease.  Add in the hamburger and onions. Add 1 tablespoon of Memphis Rub. Cook on medium heat until hamburger is browned and the onions are soft.  Ad pork and beans, undrained.  Drain and add kidney or red beans.

Add in ¾ of the maple syrup, two tablespoons Cherry Rub, and ¾ of the pineapple juice.  Cook on medium heat for 20 minutes, stirring occasionally.  Taste and add either the pineapple juice or the maple syrup to balance the sweetness of taste to your desire.  Continue to cook on medium heat for 20 more minutes.

December 2, 2017

December 2, 2017

 

Solo Stove Review

Solo Stove Review

One of the great things that I get to do is review new products.  After reading so many reviews from other sites and contributors, it is refreshing to get the opportunity to review products that are in my wheelhouse.

The Solo Stove popped up on Facebook a few years back during what I think was a “Go Fund Me” campaign and the minute I watched the first video, I knew this was going to be the answer to an age old problem.  In fact, I can see cavemen sitting around a fire trying to come up with a way to say “Rabbit Rabbit.”  That’s right, smoke in your face from simply trying to enjoy the warmth of an outdoor fire has been a nuisance to mankind forever.

After working in the Hearth, Patio, and BBQ field for so long and being involved in the wood stove business, you begin to learn a few things about combustion.  One of the prial facts of combustion is the 90+ % need for oxygen to have a complete combustion.  The smoke coming off of a campfire is not simply a necessary result, it is the result of incomplete combustion.  Modern wood stoves have a “re-burn” system of one sort or the other and are basically tubes that flow air into the smoke at the top of combustion where the temperatures are over 700 degrees.  At these temps and higher, smoke will reignite if infused with oxygen.

The Solo Stove takes this principle and applies it to an open burn.  This has never been accomplished before in my experience.  This…… is the beauty of this device.

Living in west Michigan, we get plenty of cool weather and our nights can be cool in the dead of summer so campfires or bonfires are very common.  Running from the smoke is very common as well and the burn that comes from this, I will say miracle, device is heavenly.  There, you get some gospel.

The stainless build makes the Solo Stove Bonfire  a safe, efficient, eco-friendly, long-term investment.  At a mere $349 dollars, this will far outlast any of the cheap patio fire pits that you see in the big box stores.

The most magically wonderful event that actually occurs, aside from no smoke tears, is the burn.  When a fire achieves “secondary burn” or “secondary combustion” it actually takes on a completely different aura from a basic flame.  This effect has always reminded me of an old Jimmie Hendrix video replicating and acid trip.  The flames are ghostly and labor in slow motion.  As if fire was not mesmerising enough, this “Jimmie Hendrix” flame screams of Purple Haze.

The one suggestion I would make is this, the Bonfire model is not so much a  portable unit like the other small ones.  That’s not to say nobody would haul it, but it is a serious patio unit and I would leave it on my back deck on on the dock for keeps.  I would value a cover for it over the travel bag so that I could 1) snuff it out at night, 2) keep the rain or snow out.

All in, I flat out love this thing and give it 5 out of 5 stars. I can’t wait for the next bigger model and urge the smart folks at Solo Stove to start the wheels turning on the next bigger model.

 

All the Best

BBQ Bob,
“The Grillin’ Guys Radio Show”

November 25, 2017

November 25, 2017

What to do with all the leftovers

November 18, 2017

November 18, 2017

November 11, 2017

November 11, 2017

The Other Essentials for Deer Camp

November 4, 2017

November 4, 2017

The Gun Show

October 28, 2017

October 28, 2017

Getting Ready for Cool Grillin’