Tom "Death Chef" Rubeo finally makes it out to the Man B Que and shares one of his delicious pork recipes. This is a perfect example of a great Man B Que recipe; It's pretty simple but the taste will knock your socks off!
Go ahead and make it. Impress your friends. (Even though they don't really like you...JK)
Brined Pork Chops:
2 cups Apple Juice or Cider
2 cups Water
1/4 cup salt
2 tablespoons Sugar
2 3/4" or 1" thick Pork Chops (Loin or Rib)
Bring the water to a boil and remove from heat, dissolve the salt and sugar in the water. Cool the water down and then add the apple juice, and the pork chops. Refrigerate for 12-24 hours.
Grill over high heat about 5 min per side to desired temperature, make sure to watch the chops closely, meat that has been brined tends to cook quickly.
Wednesday, September 16, 2009
Sunday, September 6, 2009
Chipotle Beer Can Chicken
AJ, aka "Meat Coffin," shares his kick-ass, Chipotle Beer Can Chicken. You've never had chicken on the grill that tasted this good. If you say you have, we will call you a liar and break your toes, all of them.
Recipe:
1. Blend:
7oz can of chipotle peppers in adobo
juice of 4 limes
8-10 cloves of garlic
salt and pepper to taste
3-4 fresh chopped jalepeno peppers
1tbsp cumin
1 cup chopped cilantro
half a cup of chopped red onion
2. take one whole chicken (around 5 lbs), rinse and pat dry. Rub the whole chicken with some olive oil, just enough to coat it. Separate the skin from the meat by running your fingers in between the skin and meat, being careful not to tear the skin up (this helps the skin crisp up better when cooking).
3. Spread the blended marinade all over the outside of the chicken, between the skin and meat, and in the cavity. Place in a Ziploc bag and marinade in fridge overnight.
4. Once coals are red hot in a chimney, spread around the outside of a Weber, leaving no coals directly in the center, under where the chicken will be placed.
5. Take chicken out and pat dry the skin.
6. Place a half empty beer can (whatever kind is good to chug half of, go cheap, it makes no difference in flavor, especially not with this marinade) in the cavity of the chicken and prop in the center of the grill like a tri-pod consisting of both legs and the can.
7. Cover grill, leaving all vents open.
8. Check every 30 min to make sure bird is cooking evenly. Meat will get done early, but fat needs to melt out of skin and will keep meat moist by basting it as it melts out. Bird will be ready to go in about 2 hours, the skin should be crispy to the point that it seems almost hard.
9. Pull the bird off and enjoy; the bones should easily pull out.
Recipe:
1. Blend:
7oz can of chipotle peppers in adobo
juice of 4 limes
8-10 cloves of garlic
salt and pepper to taste
3-4 fresh chopped jalepeno peppers
1tbsp cumin
1 cup chopped cilantro
half a cup of chopped red onion
2. take one whole chicken (around 5 lbs), rinse and pat dry. Rub the whole chicken with some olive oil, just enough to coat it. Separate the skin from the meat by running your fingers in between the skin and meat, being careful not to tear the skin up (this helps the skin crisp up better when cooking).
3. Spread the blended marinade all over the outside of the chicken, between the skin and meat, and in the cavity. Place in a Ziploc bag and marinade in fridge overnight.
4. Once coals are red hot in a chimney, spread around the outside of a Weber, leaving no coals directly in the center, under where the chicken will be placed.
5. Take chicken out and pat dry the skin.
6. Place a half empty beer can (whatever kind is good to chug half of, go cheap, it makes no difference in flavor, especially not with this marinade) in the cavity of the chicken and prop in the center of the grill like a tri-pod consisting of both legs and the can.
7. Cover grill, leaving all vents open.
8. Check every 30 min to make sure bird is cooking evenly. Meat will get done early, but fat needs to melt out of skin and will keep meat moist by basting it as it melts out. Bird will be ready to go in about 2 hours, the skin should be crispy to the point that it seems almost hard.
9. Pull the bird off and enjoy; the bones should easily pull out.
Tuesday, August 18, 2009
Joey Grease's "Swimming wit da Fishes"
The Italian Stallion, Joey Grease, shows us how to make his favorite summer seafood recipe.
"Swimming wit da Fishes"
3/4 cup fresh orange juice
2 tablespoons lemon juice
4 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 fresh coconut
Mix orange juice, lemon juice, lime juice, and extra virgin olive oil together. Crack open the fresh coconut. You can use the coconut juice inside if you would like, but it's not mandatory. Shave the inside of the coconut into the marinade. Recommended for chicken or fish. Add salt/pepper to taste.
"Swimming wit da Fishes"
3/4 cup fresh orange juice
2 tablespoons lemon juice
4 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 fresh coconut
Mix orange juice, lemon juice, lime juice, and extra virgin olive oil together. Crack open the fresh coconut. You can use the coconut juice inside if you would like, but it's not mandatory. Shave the inside of the coconut into the marinade. Recommended for chicken or fish. Add salt/pepper to taste.
Attorney's Delight
This recipe was originally passed down to me by my friend Kenneth, who happens to be a lawyer. Hence, "The Attorney's Delight"
INGREDIENTS
Jumbo, uncooked, peeled and deveined shrimp (As many as you wanna scarf down)
Thick sliced bacon (Half a slice of bacon per shrimp)
Olive oil or melted butter (Man B Que men prefer butter because....we do!)
Maple syrup
DIRECTIONS
1. Lightly brush olive oil or butter onto both sides of the shrimp
2. Wrap the shrimp in half a slice of bacon and place on a pre-soaked skewer. (Soak skewers in water for about half hour before using so they don't catch fire while on the grill)
3. Place shrimp on the outside of the the grill (charcoal grills work best, if using gas place them on the top rack, if you don't have a rack, just make sure they aren't directly over the flame.)
4. Lightly oil grill grate. Cook shrimp on preheated grill (high heat, low flame) for 2 to 3 minutes per side, or until opaque.
5. Brush on a light layer of maple syrup to both sides and place on the grill for an extra 30 seconds
INGREDIENTS
Jumbo, uncooked, peeled and deveined shrimp (As many as you wanna scarf down)
Thick sliced bacon (Half a slice of bacon per shrimp)
Olive oil or melted butter (Man B Que men prefer butter because....we do!)
Maple syrup
DIRECTIONS
1. Lightly brush olive oil or butter onto both sides of the shrimp
2. Wrap the shrimp in half a slice of bacon and place on a pre-soaked skewer. (Soak skewers in water for about half hour before using so they don't catch fire while on the grill)
3. Place shrimp on the outside of the the grill (charcoal grills work best, if using gas place them on the top rack, if you don't have a rack, just make sure they aren't directly over the flame.)
4. Lightly oil grill grate. Cook shrimp on preheated grill (high heat, low flame) for 2 to 3 minutes per side, or until opaque.
5. Brush on a light layer of maple syrup to both sides and place on the grill for an extra 30 seconds
Tuesday, July 28, 2009
Nightmare Grills Bambi
OK, here is Andy "Nightmare from the North" Bruss's famous Grilled Bambi recipe:
Generously season venison tederloins rubbed in olive oil with blend of salt, garlic powder and fresh ground pepper. The ratios of seasoning and what seasoning you choose don't matter much at all...grilling these backstraps is the most important part.
The end goal is a nice browned crush with a cool red center. Place the backstraps on a very hot grill. You should hear them sizzle. In 2-3 minutes (or as soon as a brown crush has formed) flip the back straps. Cook another 2-3 minutes or until the center reads 110F (cool red center).
Generously season venison tederloins rubbed in olive oil with blend of salt, garlic powder and fresh ground pepper. The ratios of seasoning and what seasoning you choose don't matter much at all...grilling these backstraps is the most important part.
The end goal is a nice browned crush with a cool red center. Place the backstraps on a very hot grill. You should hear them sizzle. In 2-3 minutes (or as soon as a brown crush has formed) flip the back straps. Cook another 2-3 minutes or until the center reads 110F (cool red center).
Thursday, July 16, 2009
Scholl's Spicy Cedar Grilled Alaska Salmon
Hey people, here is tonight's Man B Que Metromix Recipe!!!
INGREDIENTS:
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
Adler or Cedar Grilling Planks
DIRECTIONS:
1. Place salmon fillets in a medium, nonporous glass dish. In a
separate medium bowl, combine the peanut oil, soy sauce, vinegar,
green onions, brown sugar, garlic, ginger, red pepper flakes, sesame
oil and salt. Whisk together well, and pour over the fish. Cover and
marinate the fish in the refrigerator for 4 to 6 hours.
2. Soak Grilling Planks in water 60-120 minutes
3. Prepare an outdoor grill with indirect coals about 5 inches from
the grate, and lightly oil the grate.
4. Grill the fillets on the planks 5 inches from coals and the lid
closed for 10 minutes per inch of thickness, measured at the thickest
part, or until fish just flakes with a fork. No need to flip, usually
done in 20 minutes.
INGREDIENTS:
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
Adler or Cedar Grilling Planks
DIRECTIONS:
1. Place salmon fillets in a medium, nonporous glass dish. In a
separate medium bowl, combine the peanut oil, soy sauce, vinegar,
green onions, brown sugar, garlic, ginger, red pepper flakes, sesame
oil and salt. Whisk together well, and pour over the fish. Cover and
marinate the fish in the refrigerator for 4 to 6 hours.
2. Soak Grilling Planks in water 60-120 minutes
3. Prepare an outdoor grill with indirect coals about 5 inches from
the grate, and lightly oil the grate.
4. Grill the fillets on the planks 5 inches from coals and the lid
closed for 10 minutes per inch of thickness, measured at the thickest
part, or until fish just flakes with a fork. No need to flip, usually
done in 20 minutes.
Thursday, July 9, 2009
THE ORIGINAL LINUS MAN B QUE BURGER
(The Blue Cheese Burger)
This is the original variation of the recipe that has been a Man-B-Que staple for years now.
It may be the best burger you ever make (However, if Rick Linus makes this, then it will be far superior.)
Makes eight 6 oz burgers
Blend melted butter, cream and egg together.
Add all seasons to the liquid and stir.
And the meat, bit by bit, blending in as you add.
Add bread crumbs and THE blue cheese
Form into patties and put in the fridge for a couple of hours before you grill them.
Wait for it.....Now GRILL!
Proceed to eat the (hell) out of them.
This is the original variation of the recipe that has been a Man-B-Que staple for years now.
It may be the best burger you ever make (However, if Rick Linus makes this, then it will be far superior.)
Makes eight 6 oz burgers
2.5 lbs of ground beef
Half a stick of butter-melted
¼ cup of cream
1 tablespoon Garlic
1 tablespoon Parsley
1 tablespoon Oregano
1 tablespoon Basil
1 tablespoon Black Pepper
1 tablespoon Salt
½ cup of bread crumbs
1 4oz container of Crumbled Blue Cheese
8 Hamburger buns
Blend melted butter, cream and egg together.
Add all seasons to the liquid and stir.
And the meat, bit by bit, blending in as you add.
Add bread crumbs and THE blue cheese
Form into patties and put in the fridge for a couple of hours before you grill them.
Wait for it.....Now GRILL!
Proceed to eat the (hell) out of them.
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