META: Calling GoBlueBBQ

Submitted by 707oxford on September 13th, 2018 at 3:10 PM

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!

Comments

The Mad Hatter

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.

Seth

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.

707oxford

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?

Blargen

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.

ken725

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.

 

mgobleu

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...🤔

jabberwock

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.

blahblahblahh

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.

ken725

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.

Hail Harbo

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.