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Note from Seth: This post is sponsored by Gridiron Metal Works. Derrick is cool—just try not to think about the fact that shot-blocking centers are Michigan poison and his Boilers have a former hockey player who’s like 7’6”. Also try to think about the fact that Derrick sponsors this article and makes some bad-ass officially licensed grilling and decor products, where “makes” in this sentence actually means “CUTS HIGH-QUALITY STEEL WITH PRECISION LASERS,” so you can do your alma mater proud for years to come. Check out his stuff at gridironmetal.com, and maybe accidentally drop that link where people who buy you holiday gifts are looking.

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This recipe is a 3 for 1 kinda thing. I had a few days off work (Finally) and had some fun with a few turkey breasts. If you can find a local butcher that has boneless turkey breasts or if you can remove them from the whole turkey yourself, you are in good shape. I found these at my local Costco and they were fantastic. Whenever I eat at a BBQ restaurant, I ALWAYS order 2 things. First is brisket (This is where BBQ joints are judged for me) and smoked turkey breast. I know I am in the minority, but there is something about a perfectly smoked turkey breast that hits home with me. Go get yourself a few breasts and make things easy on Turkey day, then have some fun with the leftovers on GAMEDAY. Thanks again Derrick and GRIDIRONMETAL for sponsoring these posts.

INGREDIENTS :

  • 2-5 LB Turkey Breast. (Boneless)
  • Unsalted Butter
  • Kosher Salt and Coarse Ground Pepper (1 part salt & 2 parts pepper)
  • Mayo

[After THE JUMP: THANKS.]

Note from Seth: This post is sponsored by Gridiron Metal Works. Now that hoops is starting we’re mad at Derrick again. Shoulda beaten Ohio State, Boilermaker. Still, he makes some bad-ass officially licensed grilling and decor products, where “makes” in this sentence actually means “CUTS HIGH-QUALITY STEEL WITH PRECISION LASERS,” so you can do your alma mater proud for years to come. Check out his stuff at gridironmetal.com, and maybe accidentally drop that link where people who buy you holiday gifts are looking.

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Well, this past week took me to the brink and back with the nail biter on Saturday followed up by the “Kiss my Sister” moment with the Lions. And I’m an only child. Oh well, it did accomplish one thing…..I found a new recipe and gave it a go for the first time. I think you will like this one. If you look for it online, you will see that it’s primarily a CROCKPOT recipe. Of course, I had to modify it just a tad and use one of my grills. This one is fantastic and is a perfect tailgate snack.

INGREDIENTS :

  • 1 Chuck roast (3-5 lbs)
  • 1 stick of butter
  • 1 package of Au Jus Gravy mix
  • Worchestishireshteknne Sauce (You know what it is)
  • Ranch seasoning packet
  • 1 Jar Pepperoncini Peppers
  • Havarti Cheese
  • Salt and pepper

GLAZE: Melt and mix together.

  • 1/2 stick butter
  • 2 TBS Brown Sugar
  • 2 TBS Worchestishirehjgkejr Sauce
  • 1 TBS garlic powder
  • 2 TBS Dijon Mustard

[After THE JUMP: Do not skip the juice.]

Note from Seth: This post is sponsored by Gridiron Metal Works. Derrick is a Purdue fan who sent me a video of him and his wife storming the field against MSU last weekend. Quick look at their next scheduled opponent and YUP we are all very good friends with Purdue right now (here’s some chopped up Hoosiers, good buddy)! He also makes officially licensed grilling and decor products, where “makes” in this sentence actually means “CUTS HIGH-QUALITY STEEL WITH PRECISION LASERS,” so you can do your alma mater proud for years to come. Check out his stuff at gridironmetal.com, and maybe accidentally drop that link where people who buy you holiday gifts are looking.

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Wow…These last 2 weeks have been a roller coaster ride like no other. I don’t know about you, but after watching games all day, I tend to relax with a bourbon or 2 and watch cooking vids on YouTube. I go down some rabbit holes that take me days to get out of. One minute I’m watching a video on NYC style pizza and the next I’m watching how giraffes fight. (You’re Welcome BTW) About a month ago, I came across a video on something called a “Chopped Cheese” AKA… “A Chop Cheese” sandwich. This originated in NYC and is found in bodegas throughout the Bronx, Manhattan, Brooklyn and Queens for the most part. It’s made on a griddle and is comprised of ground beef, onions, and melted American cheese and served on a hero roll, topped with lettuce, tomatoes, mayo and ketchup. As soon as I saw the first video, I knew this was going to make it on our tailgating rotation. It’s basically NYC’s version of a Philly cheesesteak. Let’s try this for the first time together. Honestly, I haven’t made this yet. Thanks again to Derrick and the great people at GRIDIRONMETAL for sponsoring these posts and also for providing a HUGE upset last week. Way to go Boilermakers.

INGREDIENTS:

  • 2 burger patties (Can use store bought pre-made patties)
  • Yellow onion - Chopped
  • Hoagie Buns
  • American Cheese slices – (DO NOT USE FANCY CHEESE)
  • Ketchup
  • Mayo
  • Lettuce
  • Tomato

[After THE JUMP: Some like it loose]

When I finally get my food truck, this will be on it.

Who doesn't like butts?

Grab a few cold ones because the salt content is a bit high on these.

Little cubes of perfection

Apologies to Jane's spouse who was covered by a shirtsleeve in this photo

It'd be nice to have a job where I just tee off on people. Is that a subtweet?

A very tasty podcast.

Air is bad!

Seasoning.

Smoke a fattie

Big ball of drippy meat