How would you like to be part of the coolest BBQ event in the world? We want to bring BBQ to our troops and need your help. We are trying to raise $28,000 to buy a Texas Gator Pit Smoker, a pallet of sauce, a pallet of bbq spices, several skids of great lump charcoal, and a full pallet of good old American Beef Brisket.
Operation G I BBQ is sanctioned by Operation Injured Soldier, a 501-3C that is involved with helping wounded soldiers returning home. These good folks are parting with The Grillin’ Guys radio show to raise money to make sure some tired, lonely, and under duress troops of ours have a nice BBQ Christmas present.
Please help us raise awareness by sharing this with friends. Let’s overwhelm our troops with Peace, Love, and BBQ.
Here is where you can donate: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=73HUET7LE2AKL
- 1 gallon hot water
- 1 pound kosher salt
- 2 quarts vegetable broth
- 1 pound honey
- 1 (7-pound) bag of ice
- 1 (15 to 20-pound) turkey, with giblets removed
- Vegetable oil, for rubbing turkey
- 6 bottles of Schmohz Miracle Off 28th Street Beer
- Two medium size pieces of dried Apple Wood for smoking (Charcoal Smoker)
- Two cups of Apple Wood Smoking Chips
- 1 Baking Pan to put under the Turkey
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Drink your first Miracle off 28th Street to celebrate your brining process!
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Light your smoker and bring the heat to 225 degrees F.
- While your smoker is heating up, open your next Miracle off 28th Street and enjoy
- If you are using Charcoal – Place the Apple Wood directly on the charcoal just before you place the bird into the smoker
- If you are using an Electric Smoker – Place the Apple Wood smoking Chips in tray just before you place the bird into the smoker
- Set the turkey on the grate in you smoker with the breast side UP in the baking pan. The pan will be used to catch the juices for your gravy.
- If you are using an electronic thermometer (IGRIL or TapAQue) insert a probe thermometer into the thickest part of the breast meat, but not touching the breast bone, and set the alarm for 160 degrees F. Close the lid and cook for 3 hours.
- Have #3 and #4 of your Miracle Off 28th Street Beers while the turkey cooks.
- After 3 hours, check the bird; if the skin is golden brown, cover with aluminum foil tent, not too tightly, and continue cooking.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour.
- Enjoy #5 Miracle Off 28th
- Carve and serve.
- Have #6 Miracle Off 28th Street with you meal
Immediately following dinner, adjourn to the couch, turn on the Football Game, and take a nap at halftime — you deserve it!
Grilled Lemon Garlic Portobellos
You will need:
6 Large Portobello Mushrooms
½ t See Salt
1 Medium Vidalia Cut into 6 nice slices
6 Small Ripe Tomatoes
6 oz. of Burrata Cheese
¼ Cup Old World Garlic EVO
4 T Fresh Chopped Basil
4T Fresh Chives
Zest and Juice from One Large Onion
Light your charcoal grill. That’s right, I said it. Charcoal and no cheesy briquettes, real good lump charcoal.
Mix together the oil, lemon zest and juice, mustard, and salt in a small bowl.
Gently twist the shafts off the mushroom caps. Brush caps and stems with oil mix and also coat the onions. Grill these both separately over the coals turning once about 10 minutes. Transfer to a cutting board.
Add caps to cooler side of grill with the fin side down. Cook for two minutes. Flip and brush with oil mix and add tomatoes to grill. Grill until until golden and tomatoes are warm.
Place mushroom caps on serving platter. Chop the stems and onions and mix with 2 T of oil mix. Divide among caps and place on fin side of mushrooms.
Divide Cheese on caps and sprinkle level. Place tomatoes on cheese and sprinkle basil chive mix to decorate.
Now you can rock your party like no other.
This photo shows a variation.
Here is your chance to show US your stuff. Do you have mad skills on the grill? Do your friends and family insist on you doing the grillin’? Now is the time to be BOLD !
Come to Berlin Raceway and Entertainment Complex and compete in the “Backyard Master” events and you could win some cool grillin’ gear. How would you like to own a brand new Tappecue wifi remote monitoring thermometer or a case of Original Juan Sauces or a sleek Thermapen instant read pocket sized thermometer?
You could do it. All it takes is guts, a grill and the ability to lay it all on the line. The first event is July 19th in the parking lot at Berlin Raceway and Entertainment Complex in Marne, MI. The second chance is August 2nd and the third is August 30th.
Here is what you do:
- Download the application and send it to: Berlin Raceway and Entertainment Complex, PO Box 1198, Holland, MI 49422 . Include a check for $50 and you are in.
- You will also receive a ticket to that nights race. Plan on arriving at the complex around 3pm to get set up for the 4pm competition.
- You can grill anything you like, especially if it is “Tailgate” food.
- Jop and BBQ Bob will be the official judges for the top three spots.
- First Place wins the Tappecue valued at $199.00 and tickets to the next event. Can you say “Jackyl”? That’s right, the winner of the July 19 event will get tickets to see Jackyl on July 25th. The first place winner of the next two competitions will also get tickets to upcoming events.
- Second Place gets the Thermapen valued at $99.00.
- Third Place gets a case of Original Juan – American Stockyard BBQ Sauces valued at $84.00. Warning: Jop will try to steal this so if you win, place in a locked car immediately.
- The winners will be announced at the opening of the race in front of the entire racing crowd on stage in the infield.
No guts? Stay home. This isn’t for the light at heart wannabe’s. This is for the guy or gal that can lay down as much smoke as they as their neighbor. Even if you don’t compete, come on out and watch. You just may be inspired and have a ball at the races.
Here is your entry form which must be received by Noon Wednesday before the race: Backyard BBQ Entry Form
Mail your completed form and a check for $50 to: Berlin Raceway, attn: Backyard Master Entry, P.O. Box #1198, Holland, MI 49422
This is going to be fun, and oh yes, the three first place winners will compete at the first “RIBSTOCK” ever held in Michigan. That winner will be taking home a beautiful brand new Grill !!!
Why wouldn’t anybody want to try his or her hand at this? That’s what she said.
This is going to be very tasty and fun. Ribstock is a joint venture between Berlin Raceways and Entertainment Complex and The Grillin’ Guys. RibStock is an open grilling competition at Berlin Raceway and Entertainment Complex taking place on Saturday September 6th. The grillers will be competing for $20,000.00 in prize money!
Leading up to this event will be three Backyard Master BBQ competitions as well. These are for the guys and gals that have backyard prowess and want a chance to win and get a trophy at one of the races. The dates for those are: July 19th, August 2nd, and August 30th.
Click on the links below and get registered. C’mon, you know you got skillz.
Listen in for updates.
Mail your entry forms and payments to: Berlin Raceway, P.O. Box #1198, Holland, MI 49422
(Attn: Ribstock or Backyard Master)
It’s time to clean off the gear and smoke up your streets and woods. Have you done a Spring check on the gear that was stowed? Did you use your smoker all winter or did you stow it? If it sat outside, you need to give it a little tlc.
Tune in tomorrow for some tips to get your game on.