Monday, September 1, 2014

Smoked Turkey "STUBBS"

  • Turkey Legs
  • Stubbs Chicken Marinade 
  • Stubbs Chicken Rub (1 TBS per Turkey Leg)
  • Stubbs Sticky Sweet BBQ Sauce


Marinate turkey legs in Stubbs Chicken Marinade for at least 4 hours. If you can go overnight, they will be even better. I use 1 bottle of marinade for every 4 turkey legs.

Preheat grill or smoker to 275 degrees. If you are using a gas or charcoal grill, set up for indirect heat. Add 2-3 fruit wood chunks (Pecan or Apple) for smoke.

Remove the legs from the marinade and season with Stubbs Chicken Rub. Don't be shy, these take the spice really well. I use about 1 tablespoon of rub per turkey leg.

Place seasoned turkey legs on smoker/grill and for about 90 minutes. These gobbler legs are done once the internal temperature reaches 165 degrees. These legs are perfect as is! 

If you want to take things to the next level, add some Stubbs Sticky Sweet BBQ sauce during the last 20 minutes of the cook. This adds a nice layer of sticky sweet messy goodness that we all love.  Let rest for about 15 minutes once you remove from the grill. Walk around like a caveman and enjoy!

Another great thing about these gobbler legs is how tender and tasty they are the next day. They are great cold! Wrap em up in some foil and enjoy.  These are so much fun to eat while your channeling your inner "Fred Flintstone". Thanks for stopping by.

Wednesday, August 27, 2014

Hot-N-Fast Pulled Pork w/ Carolina Slaw

I can't believe the college football season is finally upon us. It's been way too long since I've had the guys over for a "GO BLUE Game day BBQ".  This is my favorite time of the year as my excitement level couldn't be any higher. It's time to see how this new offense will function under new leadership and if the latest group of highly ranked recruits can make a difference. It's also time to fire up the grill/smoker and make our tailgate neighbors or next door neighbors extremely jealous.  Because we have Appalachian State in town, let's do a little "Hot-N-Fast Pulled Pork" with some Carolina Mustard Slaw. Here is what you will need.

Ingredients: (Pork Butt)
  • Bone In Pork Butt (7-9 LBS. Often referred to as Boston Butt)
  • Regular Mustard
  • Rub (Equal parts Kosher Salt, Granulated White Sugar, Dark Chili Pwd, Montreal Steak Seasoning) Add some cayenne for some heat. (Optional)
  • Your favorite hamburger buns and BBQ sauce

Carolina Mustard Slaw:  (Mix wet ingredients & add to cabbage. Chill for a few hours or overnight)

  • Shredded cabbage (Pre-mixed slaw in bag works great or about 1.5 lbs or 1 small head of cabbage)
  • 1/4 cup mayo
  • 1/4 cup Mustard (Sweet and Spicy Mustard if you can find it)
  • 1/3 cup sugar
  • 1/4 cup apple cider vinegar
  • Blue Cheese Crumbles (Optional)
  • Sliced Serrano Peppers (Optional)
  • Salt and pepper to taste


Preheat your smoker or grill to approximately 325 degrees. If you are using a gas or charcoal grill, set it up for indirect heat. See pic below on how to set up the charcoal and wood to achieve your indirect set up. Open your vents about half way to get the higher temp. Add about 5-6 good sized chunks of fruit wood (Pecan or Cherry). Use more than I did in this pic.

While the grill/smoker is heating up, apply a thin layer of mustard on the pork butt. The mustard will help the rub adhere to the meat. Once this is done, apply a layer of your rub. Go ahead and load up. This is a big hunk of meat and can take a lot of seasoning. I typically use about 1 cup of rub on a butt his size. Once our smoker has come up to temp, place your meat on the opposite side of the hot coals. We will cook this for about 3 hours or until we get an internal temp of about 150 degrees. As you can see below, the color is coming along and that tasty bark is starting to form. Meats typically stop taking smoke once the internal temperature reaches 145 degrees, so our flavor is also on track.

MMMMMM Bark!!!

Once we hit the 3 hour mark, its time to place the butt in a foil pan along with some moisture. I like apple juice, sprite or Vernors Ginger Ale. Pour approx 12 oz into the foil pan and cover tightly. If you have a temp probe, stick it in the middle of the pork butt. (Do not touch the bone) If you do not have one, don't worry about it. I recommend some sort of temperature probe. Either an instant read probe (Like a Thermapen) or a meat thermometer you can find at your local grocery store.

Anytime we can use VERNORS, it's a good thing.

We will let this pork go for another 2 hours covered or until it hits an internal temp of 195-205 degrees. The great thing about a pork butt is that it's hard to overcook. I've gone to 215 degrees on one and it was still super tasty and fall apart tender.  Once it hits 195 degrees, remove from the heat source and peel back once corner of the foil to help cool. Let it rest in the foil bath for about 45 minutes. Now you are ready to pull. Pour out about 50% of the juice and discard. Leave the remaining juice in the foil pan. Remove the bone. It should pull out without any real effort. You can pull the pork with a standard pair of forks or your hands if you have some rubber gloves. (It's still hot). Once the pork is pulled, mix in the foil pan with the juices. I also like to add a few sprinkles of any leftover rub at this point. Now it's time to load up your favorite bun. Top with some Carolina Mustard slaw and some of your favorite BBQ sauce and enjoy!

Drippin' with yumminess!

This is the first in a series of recipes written for Be sure to follow them on Twitter at @Maizeandgoblue. If you are looking for the latest in depth information on University of Michigan athletics, make sure and check em out. Don't forget to bookmark the site and check back often. Thanks for stopping by. GO BLUE!

Monday, August 25, 2014

Smoked Bacon Onion Rings or "OINKIONS"

This is one of my new favorite appetizers on GAMEDAY and couldn't be easier. We all love onion rings and I have yet to meet anyone that dislikes bacon, so why not combine the 2? You will love the way these take on the smoke flavor and melt in your mouth after a 90 minute cook.

  • Sweet Onion
  • Bacon
  • Sweet Rub (Rub of your choice)
  • Sweet Chili Sauce (Optional)


Slice onion into 1/2 inch pieces and separate. Leave 2 or 3 rings on each portion. Wrap with thinly sliced bacon. Wrap these as tight as you can. This will help them crisp up during the smoke.

Once you have them wrapped, I like to put a toothpick in the side to keep the bacon from unwrapping.  Sprinkle with some sweet rub and they are ready for the smoker/grill.

 I ran these at 300 degrees with some pecan wood along side the brisket I was cooking. It doesn't take long for these to start getting some nice color and filling the air with smells of BACON-GREATNESS!!!

After about 90 minutes, they are done. You can start munching on them as is, if you want. 

I went one step further and added some Sweet Chili Sauce.  After 5 minutes, they have a nice layer of sweet and spicy, sticky gooey-goodness. 

These are a winner and will keep your bacon loving guests happy.  Let me know what you think and if you have any pics, please forward.  Thanks for stopping by.

Sunday, August 24, 2014

"CAVEMAN" Stuffed Flank Steak

I recently volunteered to be a judge in a local BBQ competition and met a lot of great people with one thing in common.  They all had a tremendous passion for BBQ.  Some also had a strong passion for "Barley Pops", but I can't blame them for that. :)  While we were stuffing ourselves with ribs, chicken and brisket, the competitors were working on my favorite category.  The "OPEN" category.  This is where anything goes.  The only rule is you cannot cook ribs, chicken or brisket in the open category.  We sampled some great ABT's, nachos and smoked meatloaf to name a few. One of my favorites was the stuffed flank roll.  It was tender, spicy and dripping with gooey cheese. What's not to like?  After coming across a few flanks on sale at my local butcher, I decided to give it a go.  I also decided to go CAVEMAN on this cook.  This is where you cook the meat directly on the coals without a grate.  This is a great way to sear the meat and add some char flavoring.  This is one of my favorite ways to cook steaks.  You will love it.  The key to this style of cooking is LUMP charcoal.  You cannot use regular briquettes for CAVEMAN steaks.  GO LUMP!!!!

  1. Flank Steak
  2. Mushrooms
  3. Yellow Onions
  4. Blue Cheese
  5. Serrano Peppers  (Or Jalapeño)
  6. Rub or Salt - N - Pepper


  • Set up the grill for DIRECT grilling. Use only LUMP style charcoal. I prefer to light the coals in a chimney and spread out in the bottom of my Weber Smokey Joe or Weber Smokey Mountain cooker. 

  • Spread the coals out in the bottom of your grill and let them heat up. They will become "white hot".  This is when they are ready. 

  • While the LUMP is heating up, you can start sautéing the onions and mushrooms. I used a cast iron skillet and placed it directly on the coals. Add some oil or butter along with some spices and cook until tender.

  • Once the onions and mushrooms are done, it's time to assemble the roll ups and start cooking.  Like a CAVEMAN!

  • Add the onions, mushrooms, blue cheese and serrano's (or jalapeños) to the flank steak and roll up.  Use toothpicks to hold them together.  Season with your RUB of choice or salt and pepper. 

  • It's time to throw them on the coals.  DIRECT.  The Lump charcoal will not ash like regular charcoal. You do not have to worry about eating a chunk of coal.  Just lightly brush them off when done if you see any coal sticking to the meat.

  • These will cook quickly, so do not walk away.  Have a set of tongs nearby.  I cooked them for about 3 minutes a side for a total of 10-12 minutes for med rare.  Once they are done, remove from the heat and let rest.  If you prefer to cook them longer, go ahead.  You can also wrap them in foil for a few minutes to stop the charring. 

  • Once they have rested for about 5 minutes, it's time to slice them up.  I put toothpicks in the roll every inch or so and sliced them into individual 1 inch pieces.  Very easy to eat this way.  

  • So Tasteeeeee!!!!!!

These are so easy and so good.  They are addicting. The serrano peppers make them very spicy. If you prefer a more mild heat, you can go with jalapeños or even skip the peppers all together.  Make them your own.  Give the CAVEMAN style a shot with any type of steak. I have had great results with ribeye's, T-Bones, skirt and flat iron steaks using this method.  Add stuffed flank steak to this list now. Enjoy!

"BRADY" Back Ribs

Growing up in Michigan, we had a few local joints that served good ribs.  It always seemed that we had our year end hockey party at a BBQ place.  No wonder my trophies have BBQ sauce all over them. The one thing that I remember always having was really really saucy baby backs.  It must be a northern thing to cover your ribs in a super sticky sweet sauce.  No complaints here, but i've learned that they do things a little different down here in Texas. I decided to try something a little different last Sunday when I smoked a rack of BB's and left the sauce in the fridge.  I learned this recipe at a BBQ school that I took a few years back with Konrad Haskins.  I was going thru my cooking log and noticed a little side note I wrote down during the class.  It simply read "Best Ribs Ever".  These turned out great and will be a "GO TO" for many football Sundays in the near future.  Give them a shot if you are looking for something less "SAUCY" next time.


  • Rack of Baby Back's
  • Veg Oil or Worcestershire Sauce or Tabasco Sauce
  • Apple Juice
  • Rub (Recipe on Pulled Pork Page)


Set up the smoker or grill for indirect heat at 225 - 250 degrees.  I like to use pecan wood for my ribs. Any good fruit wood goes well with pork and can be substituted.  This cook will go for about 4-5 hours overall.

Choose a meaty rack of baby backs and remove the membrane from the back. Use a butter knife to pry loose an edge and then grab some paper towel to help peel it back. This little thing is slippery, so the paper towel really helps!!

Once the membrane is removed, I like to apply a little oil or worcestershire sauce or tabasco sauce to help add flavor and hold the rub. Mustard also works, but I chose oil for this one. Apply rub on both sides.  I use a few TBS per side.  Once the rub is applied, let it set for about 30 minutes.

Once your smoker/grill is at 225-250, it's time to add the wood chunks and add the rack. This will go for about 2 hours before you even think about peeking.

 After 2 hours, we can take a "peeky" look.  They should start to darken up and get a little crusty. This is a good thing.

Once we hit the 3 hour mark, I like to spray with a little apple juice and add some moisture. It also adds some nice apple flavor which goes great with pork.

After about 4 hours, they start to get a nice shiny glaze because of the sugars and juice combining.  The crust has firmed up and has a bit of a crunch to it.  Yumm!!!!  Depending on the temperature you were cooking at, they might be done.  I've had baby backs finish in as little as 4 hours and as many as 6. BBQ is done when it's done.  Simple as that.

The apple juice really adds a nice flavor and a nice look to the ribs.  I also decided to throw on some stuffed japs.  Better known as "ABT's" or Atomic Buffalo Turds.  I'll do a post on these later.  They were great!

Once I hit 5 hours, it was time for the bend test.  If they bend nearly in half, they are done.  No need to check for internal temp with ribs. The bend test never fails.

Notice how they bend nearly in half.  The crusty top will start to split a little. This is another good sign.

Let cool for about 5 mins and then it's time to slice em up.  I like to flip them over to see where the bones are. The meat has started to pull back on the bones a little. Another sign that they are done.

The pink ring on the ribs are because of the smoke penetration into the meat.  A badge of honor for pitmasters.  :)

These ribs were crusty on the outside and super juicy in the middle.  I almost ate the entire rack by myself.  This is a winner and easy to do.  Give it a shot.  Thanks for reading!

Beef Short Ribs (Brisket on a Stick)

I love a great rib. It doesn't matter if it's pork, lamb, elk, beef or an albino sasquatch rib, I love em all. There is something extra special about eating meat off a stick or bone. Let's face it, it's just plain fun.  The beef short rib is no different. This meaty "goodness" has it all. It's juicy, it's packed full of flavor and it won't break the bank. What else could you ask for?  It's also perfect for game-day due to it's shorter cook time. (4-5 hours) My buddy Craig over at posted some pics of a recent Beef Rib Short Rib cook and I knew I had to try it. Thanks for the idea and tips Craig!


  • Beef Short Ribs (2 per person)
  • Beef Rub
  • Parkay Squeeze Margarine (BLUE MAGIC)
  • Brown Sugar
  • Sriracha Sauce 


Fire up the smoker to 275 degrees or set up the grill for indirect heat. I love using oak or hickory wood for big hunks of red meat instead of fruit woods. They pair well and wont get dominated by the strong beefy flavor. As the smoker is coming up to temp, remove the membrane from the back of each rib. These become chewy and will not allow smoke to penetrate the meat. Add a good salty rub and you are ready to go. As you can see below, these BSR's were well marbled with some great "flavor". Remember, fat is flavor. 

Once each rib is seasoned, throw them on the smoker/grill with the bone side facing down. We will let them go for about 2.5 hours.

After a few hours, you will notice the meat starts pulling back on the bone. We are on our way to beefy greatness.

Once we got to the 2 hour mark , we can see the BSR's starting to sweat. The fat is breaking down and keeping things moist. This is where a lot of the flavor comes from.  I also like to see where we are with the temps. There is nothing better than the Thermapen for checking the internal temperature.  If you don't have one, get one ASAP. 

After 2.5 hours, we can start getting the foil ready. Lay down the foil and add some Parkay Margarine, Sriracha and Brown Sugar.  Place the rib meat side down and WRAP TIGHT. Beef broth is also a great addition here. Place them back on the smoker/grill, meat side down.

After another 90 minutes in the foil, these short ribs will be near fall off the bone. The Parkay combo will keep things moist and tender while adding some flavor. 

Remove from the foil and finish off with some sauce if you'd like. I let them go until they hit 200-205 degrees internal. As you can see, the meat has pulled back on the bone for easy eating. I love a good hearty bbq sauce with red meat. If your going to add sauce, let it go for about 20-30 minutes to get nice and gooey. 

The finished product is fantastic and super tender. Feel free to walk around the house with your "Brisket-on-a-stick" in one hand and your favorite "barley pop" in the other. What could be more manly? Except for catching and eating your own albino sasquatch I mean.  Thanks for stopping by!