"He makes it really easy on you as a coach because he has tremendous football instincts," Michigan tight ends coach Jay Harbaugh said. "Things come really naturally to him. He doesn't have to see things too many times. He has a good sense for how things should look and feel, and he's a tough, physical guy."
[What is this? Joe Pichey, serious bbq-ing dude, has been writing up tailgating recipes on his blog MMMGoBluBBQ and we "borrowed" him. Stubb's sponsored it because they're fans of the site and good people, and this whole Joe-MGoBlog-Stubb's-Readers thing seems like a match of destiny. Who's got it better than us?]
I think the Harbaugh Hype train is gaining a little momentum and rumor has it, it's fueled by Bacon Jam. Maryland has brought in a little hurricane hoping to slow us down, but didn't realize we are fueled by BACON JAM and DARK BEER. This condiment is extremely easy to make and can be spread on almost anything. I've loved it on brats, biscuits, hamburgers, waffles, chicken sandwiches, breakfast tacos, grilled cheese and on and on and ......... This is sweet, salty, spicy and spreadable. You can also finish this in the crock pot and keep it warm all game as your guests dig in.
- 1.5 lbs Bacon
- 1 medium yellow onion and 1 red onion (Diced)
- 3 garlic cloves (Minced)
- 1/3 cup Apple Cider vinegar
- 3 TBS Maple Syrup (Use the good stuff)
- 1/2 cup Dark Brown Sugar
- 8 oz Dark Ale Style Beer
- 2 TBS Stubbs BBQ Seasoning
- Cayenne pepper (optional)
[After the jump: due to the likelihood of bacon coma you probably should be warned not to operate heavy machinery or an FBS offense after consuming this, unless you actually do have an enthusiasm unknown to mankind.]
[ed-Seth: Sources close to Jim Harbaugh are now saying with 99.999999% certainty that whether he leaves Michigan to coach the Colts this offseason will not come down to who has the better barbecue. Again, we're not screwing around this.
So we're bringing out the big guns, and in the case of BBQ that is Joe Pichey from MMMGoBluBBQ. Stubb's has again offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and they like this blog, and the blog likes Joe's recipes, and we all like to laugh at NFL people who think their stale, over-manufactured, flavorless product is more attractive than Michigan.]
[Also please know that Joe sent me the photo below with 1 hour left to go in yesterday's fasting holiday. Thanks Joe.]
I love this recipe. If I had to choose only one hunk of meat to grill each season, this would be it. Every Saturday...Every Tailgate...Every opportunity to fire up the grill would include this part of the cow. The Flanken Ribs or TABLITAS as they are known in Texas would be my "GO TO". Flanken Style ribs are nothing more than cross cut beef short ribs. They are the fastest and tastiest cut of beef you will ever serve to your Maize and Blue guests. Not only are they super tender, they have huge flavor and can be cooked during halftime. Trust me, head to your local butcher shop and pick up a few pounds of these Flanken style Short Ribs.
Flanken Style Ribs - aka "TABLITAS"
Stubbs BBQ Rub
[After the jump: no more excuses; you are going to make these]
[ED (Seth): Michigan comes home on Saturday, and for the first time in what feels like a long time the spirit of a Michigan home opener is congenial tailgating. It is clear that the number one thing that makes a tailgate is who you're there with. But the quality of the product on the gridiron matters much.
To that end we have engaged the services of Joe Pichey, the Jim Harbaugh of barbecuing, to share his weekly recipes. With him comes Stubb's, who sponsors it because their CEO is an avid MGoBlog reader and appreciator of things done right for the right reasons.]
The secret ingredient is lasting lessons
Country style ribs have been a favorite of mine as long as I can remember. I can recall getting a whiff of these while playing tackle football half way down the block in Fenton as Mom baked them in the oven. Thanks Mom for starting my PORK ADDICTION!
There is something about the smell of melting pork fat that takes me back. Tender...Juicy.....Flavorful......Comforting. These can made in under 3 hours and will not break the bank, which makes them perfect for the tailgate. The 2 - 3 hour cook window is the perfect time to start a new book. Hint Hint.
Country Style Ribs
Stubbs BBQ Seasoning
Stubbs Sweet Heat or Sticky Sweet Sauce
[After the jump: it's not gratuitous product placement if the product makes it tastier]
[ED (Seth): Welcome baaaaaack!
It is college football season. Today. Right now. And of the many things that thing means, it means Joe Pichey, serious bbq-ing dude, is back to his weekly BBQ recipes in this space. The deal is he does the cooking, Stubb's does the sponsoring, and we all do the thing where we mentally run through the weekend and try to imagine when we can try this.]
It's finally GAME DAY and I could not be more excited. In fact before we begin I think I just need to scream something…
There have been a lot of changes in AA and a few here in the MMMGOBLUBBQ Man-Cave. We've added a few new toys and a picked up a new Pitmaster Pup along the way. Thanks to everyone's help back in April, we were able to settle on a name of "Smokey BOnes" for our new BBQ mascot. We were also able to find some tasty new recipes that Stubbs has once again agreed to sponsor, starting off with the BEER CAN BURGER. This one exploded on social media a few months back and is perfect for a tailgate.
- 80/20 Ground beef
- Onions/Mushrooms/Peppers (Any topping you can imagine)
- Stubbs Beef Marinade and BBQ Rub
- Hamburger Buns
[After the jump: the manball of burger methods]
[What is this? Joe Pichey, serious bbq-ing dude, has been writing up tailgating recipes on his blog MMMGoBluBBQ and "borrowed" him. Stubb's sponsored it because they're fans of the site, and we said hail yes because their sauces are friggin amazing. So here's a special 4th of July recipe.]
The 4th off July weekend is always a fun one for me. I love the 3 day weekend. I love the extra time with the family and I love relaxing in the hammock with a cold one while my smoker works its magic. For me, the 4th has always meant burgers and chicken with a side of sweet corn on the cob. I always like to try new things, so I decided to give the Chicken Lollipop a go. I'm glad I did.
- Chicken Drumsticks
- Stubbs BBQ Rub
- Stubbs Sticky Sweet BBQ Sauce
- Stick of Butter
[Things get sticky if you hit the jump]
[What this is: We yoinked Joe Pichey from MMMGoBluBBQ to share his tailgating recipes and Stubb's offered to sponsor it because their CEO is a big fan of this site, and certain tasty animals were absolutely harmed in the process of making this blog entry. Happy hunting season.]
I'll be the first to admit that I am no hunter. While I would spend every waking minute on the water in search of that 10-pound walleye or 40-inch northern, I leave hunting to my old college roomies. They shoot it, and I cook it is our agreement. After a few failed attempts with venison in recent years (and I do mean FAILED with a capital F), I decided to take a cooking class put on by the parks and wildlife association. Money well spent!!! I can now hold my head high and say that venison backstrap no longer intimidate me. Thanks to my buddy Doug for providing the venison.
Venison backstrap (Trimmed of silver skin)
Kosher Salt and freshly ground pepper or Stubbs Steak Rub
3 TBS chopped herbs. (Rosermary, Thyme & Oregano combo)
3 TBS Olive Oil
Horseradish Cream Sauce (prepare day prior for best flavor)
1/2 cup Creme Fraiche (or Mexican Crema)
2 TBS Freshly grated or Prepared Horseradish
2 TBS Freshly chopped Chives
Juice and zest of 1 lemon
[After the jump: you're gonna need some time]