META: Calling GoBlueBBQ
Though the resulting mid-day cravings can be brutal, I've been longing for the weekly posts from GoBlueBBQ. Hook us up with some new recipes!
In the meantime, what grilled favorites does the mgoboard have planned for this season? One of my staples is the Grilled Cheese and Chicken Kabobs inspired by the man himself...and made without kittens!
September 13th, 2018 at 3:14 PM ^
We make the Fattie quite often for tailgates, and it's always a huge hit.
September 13th, 2018 at 3:21 PM ^
He hasn't posted since Jan 3rd.
Wait maybe he's Sky Panther/insertnamehere/insertnamehere/insertnamehere.
Would love some new recipes.
September 13th, 2018 at 3:38 PM ^
His gobluebbq dot com website is no longer active but he does have a facebook page if anyone wants to contact him:
https://www.facebook.com/gobluebbq/
Edit - Here is his instagram as well:
September 13th, 2018 at 3:48 PM ^
Warning, do not go that instagram link if you're hungry. About to gnaw off my own arm.
September 13th, 2018 at 3:23 PM ^
I made the smoked bologna recipe for the ND game. It was tremendous.
September 13th, 2018 at 3:27 PM ^
Yeah, maybe he can do it without shoehorning hummus into every recipe. I know it was a sponsor, but hummus and BBQ is a weird combination.
September 13th, 2018 at 3:28 PM ^
I like to do a bacon stuffed whole cabbage as a side dish when I'm making ribs or pork butt. Core that fucker, then stuff it with onions, butter, bacon, bbq sauce, and whatever else you want and then smoke it until it's done.
September 13th, 2018 at 3:30 PM ^
That sounds awesome. Was thinking about doing a pork shoulder this Saturday, and this confirmed my decision.
September 13th, 2018 at 3:43 PM ^
It takes a long time, but everyone loves it (and you're spending all day with a pork shoulder if you're doing it right anyway). I don't have a fixed recipe, so I use whatever I have on hand. Got the idea years ago from a cookbook (the BBQ Bible maybe?).
September 13th, 2018 at 3:46 PM ^
I typically smoke the pork shoulder for 12-14 hours (usually keep the temp around 225 then kick up at the end to get the pork to 205 degrees. How long do you smoke the cabbage?
September 13th, 2018 at 8:30 PM ^
I have done a similar version of this. Excellent with pulled pork! Fire up the grill!
September 13th, 2018 at 3:45 PM ^
He is pretty active on instagram too.
https://www.instagram.com/gobluebbq/
Edit-somebody edited to add before me...
September 13th, 2018 at 3:52 PM ^
For real! I just had to settle for a boiled dinner, which was made with HAM .Who does that???
September 13th, 2018 at 3:56 PM ^
Mmmmmm....Steamed Hams.
September 13th, 2018 at 4:43 PM ^
Aurora Borealis!
September 13th, 2018 at 8:29 PM ^
At this time of year? In your kitchen??
Can I see?
September 13th, 2018 at 3:55 PM ^
I’m cooking up some Pork Belly Burnt Ends this weekend. Props to Malcom Reed over at Killer Hogs for the recipe:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
Also throwing a Fireball soaked pineapple on the rotisserie for dessert.
September 13th, 2018 at 4:07 PM ^
What did you do to get your account caved? Argument with Brian over his misuse of the term "Barbeque?" I'd die on that hill with you.
September 13th, 2018 at 4:26 PM ^
I started a thread claiming that the McRib was the pinnacle of BBQ.
Actually, I cussed someone out for starting a political thread about a year and a half ago. I guess someone agreed with the politics and deducted me one million Schrute Bucks.
September 13th, 2018 at 8:27 PM ^
I'm always amazed to see your post total because whenever I see your comments they seem totally reasonable.
September 13th, 2018 at 9:06 PM ^
Yeah, I’m usually a pretty relaxed dude. I never really started threads anyway, so the points aren’t that big of a deal.
September 13th, 2018 at 4:27 PM ^
I like that guys YouTube channel. His AP seasoning and BBQ rub was the first BBQ related seasoning I ever bought.
September 13th, 2018 at 3:56 PM ^
I miss the weekly recipes as well. I have done this one a few times but will need to dust it off again:
https://mgoblog.com/content/mgobbq-spiral-cut-sausages
I've done it with Brats and Mild Italians (since my family doesn't love the spice like me) but you can't go wrong with this one.
September 13th, 2018 at 9:37 PM ^
My kids loved those. They don’t like much which makes it interesting
September 13th, 2018 at 4:04 PM ^
Seems like they lost the sponsor for it.
Guess the cat jokes didn't go over well.
September 13th, 2018 at 4:16 PM ^
We need a sponsor for it, because Joe can't just make these for free. Lantana is sponsoring 3 this year because they wanted to just go for the ones with their hummus in the recipe. We'd love to do more! If you have a business that would be a good fit (anyone who supplies anything for tailgates or grocery stores or BBQ'ing), hit me up in email: seth at [this site] dot com. The price is going to be extremely reasonable because I want to bring this back too, and if the fact that people are creating a thread for it isn't clue enough, it's one of our best spots.
September 13th, 2018 at 4:45 PM ^
Would "Putin's Dry Rub" qualify? I also brand my own tongs and oven mitts.
September 13th, 2018 at 4:54 PM ^
Yes but forewarning we don't run ads until the check clears.
September 13th, 2018 at 4:59 PM ^
I hope it’s not the dry rub your comrades used in London. Kind of a “one and done” recipe?
September 13th, 2018 at 5:20 PM ^
“Putin’s Dry Rub.”
Sounds painful.
September 13th, 2018 at 8:37 PM ^
Like to dry dock-it huh Putin?
September 13th, 2018 at 6:39 PM ^
Could we all do a Kickstarter, and you guys make a front page post announcement for the goal? Maybe offer it with shirts from the store too. I'd throw $20 without a shirt just for those delicious recipes.
September 14th, 2018 at 1:23 AM ^
I assume when Stubbs was bought out by McCormick, that sponsorship opportunity when away?
With Lantana picking up a third of the season and three game weeks already in the books, could the blog just “pay that man his money” as a freelance/contractor for a handful of posts?
September 14th, 2018 at 8:10 AM ^
As stated above, put cost into a Kickstarter and let interested readers pay for it. I'd bet that cost would be covered in short order!
(HAA!!! Get it - short order? In a cooking thread! HAAA!!!)
September 14th, 2018 at 9:42 AM ^
As Bostonsix said, hit that on Kickstarter and put it in the the hands of the community. If this thread shows anything the support is there, and I know many people that weren't Michigan fans that used to visit mgobbq for a new recipe after I made some food for a viewing party and they asked for the recipe.
September 13th, 2018 at 4:16 PM ^
Will smoke a Boston butt to eat over the weekend but will otherwise be grilling steaks at 650° on the BGE.
September 13th, 2018 at 6:41 PM ^
Well, I'm not coming to your party now, because I kind of need my butt.
September 13th, 2018 at 8:40 PM ^
My neighbor is a BGE dealer. He has Eggfest every year. Over 30 people cooking a variety of items on the BGE. Awesome time.
September 13th, 2018 at 9:14 PM ^
I would also like to be his neighbor.
September 13th, 2018 at 4:23 PM ^
I too miss those.
September 13th, 2018 at 4:24 PM ^
I made some Squaw Candy last week. The salmon I bought from Costco had worms in it. I can't be for sure, but I think almost all the worms came out during the curing process.
Next time I do it again, I'll freeze it before beginning the curing process.
September 13th, 2018 at 4:43 PM ^
good call
September 13th, 2018 at 4:52 PM ^
I miss the cue posts dearly.
If they're going to be few and far between, I might just post a diary with my scratch-made Reuben if I get around to it. Hell of a long process though so I should probably get started before the season's over...?
September 13th, 2018 at 6:29 PM ^
Do it, I love Reubens. Damnit, I'm so hungry after looking at that guys Instagram. And, with how long your Reuben takes to make, it has to be delicious.
September 13th, 2018 at 5:17 PM ^
I've made those stripped-down chicken leg things a few times.
1. They are absolutely delicious.
2. EVERYONE raves about them.
3. They are a huge fucking pain in the ass to make (pulling the meat down the bone) I always seem to stab myself in the hand at least 3 times.
September 13th, 2018 at 5:26 PM ^
I encourage everyone to try smoking meats. It's pretty darn simple once you get to know your smoker, and there are a million great resources online. Start with ribs, which only take 5-6 hours, then move onto to longer cooks like brisket. It's worth it.
September 13th, 2018 at 7:06 PM ^
Did my first ribs this year. First attempt, couldn't really hold an even temp and was constantly messing with the temps. Did more research and ended up using the snake method in my Weber and turned out much much better.
Next I plan on doing a pork shoulder. I haven't gotten the confidence yet to smoke a brisket.
September 13th, 2018 at 7:54 PM ^
The trick to doing a brisket is not to fall for the idea you have to keep it on the smoker for 12-16 hours. You smoke the brisket for about 3-4 hours and then put it in a roasting pan, cover it, and put it in your oven at the desired temp for the desired remaining time. Just no reason to smoke it more than four hours because the smoke will have penetrated the meat as much as it is going to in those first few hours.
September 13th, 2018 at 8:59 PM ^
That sounds much easier. How do you prep your brisket?