• 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...
November 26, 2016

November 26, 2016

Cold Weather Grilling

Ted Nugent Comes on The Grillin' Guys Show

Ted Nugent Comes on The Grillin’ Guys Show

 

ted

Here are some out-takes from our time with Uncle Ted.

 

November 19, 2016

November 19, 2016

Turkey Time

November 12, 2016

November 12, 2016

Deer Camp in America

November 5, 2016

November 5, 2016

October 29, 2016

October 29, 2016

MSU/Michigan Tailgate with Wells Fargo Sponsoring today

 

Grilled Tofu Asiago Pesto

Ingredients
Pesto:
1/2 cup grated Asiago cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped walnuts
1 tablespoon (about 5 leaves), chopped fresh sage
1 garlic clove, roughly chopped
5 tablespoons grapeseed oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Tofu:
14 ounces firm tofu, drained and patted dry with paper towels
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Directions For the Asiago and Walnut Pesto:
Place all the ingredients in the bowl of a food processor. Pulse until smooth.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.
Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.
Recipe courtesy of Giada De Laurentiis, 2008

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-tofu-with-asiago-and-walnut-pesto-recipe.html

October 22, 2016

October 22, 2016

Tailgate Special

  • Schmohz Brewery
  • Perfect Bloody Mary
    • Tomato Juice
    • Worchestershire
    • Dill Pickle Juice
    • Horse Radish
    • Celery Salt
    • Lime
    • Vodka
    • Hot Sauce 100% Pain Cayenne
October 15, 2016

October 15, 2016

Best Fall Campfire Food

October 8, 2016

October 8, 2016

Fall Bounty

October 1, 2016

October 1, 2016

Hunting Season equipment.