What follows is a compendium of preparations for the greatest dishes ever to appear at either an event or in the kitchen of one of our members. Some are original, some adapted, and some outright lifted. We’ve given credit where credit is due, and are always on the lookout for new things to cook. If you’ve got something to submit, Contact Us.
When the hated New England Patriots are vying for the NFL championship against the Tom Coughlin-led New York Giants, the only thing to root for is the chance to eat and drink enough for the rest of winter. Taco-flavored Doritos are the only thing that got me through the douchebaggy dominance of the mid-90s Dallas [...]
The holidays are over, but their ridiculously rich legacy lives on in this ingot of a dessert. Sometime around reading the seventeenth Christmas-themed sugar cookie recipe I received via e-mail during the end of last year, I found this gem in my inbox. Bourbon? Bacon? This was leagues beyond red/green icing and festive sprinkles. I’m [...]
Once upon a time, you could get a decent burger at the most modest lunch counters or greasy diners. Now that frozen pre-made patties have become the cheaper option, most of your bar and diner burgers are going to suck.
At present, most of the better-made burgers tend to be offered in one of the many, [...]
Chicago winter is brutal … usually. Maybe not this year so far, but we all know it’s one ass-kicker of a season when it gets going. I can’t tell you how many times I’ve heard friends and family say that they’d love to live here, but can’t bring themselves to due to the winters. My [...]
By Death Toll Scholl
Temperatures are falling, and the time for standing outside is dwindling with them. The man parts begin to retreat under such harsh conditions. Since cooking over an open flame indoors is ill-advised (the old lady might kill you if you get smoke damage all over her stuff), now is a good time [...]
I love sliders. Whether it’s the Krystal burgers of my college nights or White Castles over on Harlem Ave., there’s something about the combination of steamed beef, caramelized onions, sharp dill pickle slices, and melted artificial-as-hell American cheese that speaks to my very soul.
Notice I said nothing to the terms of “fried-ass tilapia with house-made [...]
One in a great while, a man is given an opportunity to stand against the world with nothing more than a plan, a dream, and fifteen pounds of bacon. This is the story of that man, which is to say me. And one other guy, namely The Godfather, which upon reflection makes this the story [...]
It’s Friday, and you’re in line waiting for a rectangle of pizza served by a surly woman with the best mustache this side of Tom Selleck. This was school cafeteria food at its finest during our formative years. In the days before beer, THIS was the reason we looked forward to Fridays.
I’d often looked for [...]
Poutine: Cheese. Gravy. Fries. Don’t let anyone ever tell you that French Canadians can’t bring the thunder.
Every time someone rags on Canada, I feel duty-bound to bring up the fact that they invented and championed this gravy-cheese explosion. It’s richness piled upon richness, like the KFC Famous Bowl, except not horrible.
The key here is to [...]
Ever innocently accept a garden-grown tomato from a friend or relative? Well, I hope you like them, because you’re going to get bags and bags of them until frost once again descends upon our fair city. Accepting a garden tomato, according to my calculations, is the mathematical inverse of feeding a raccoon. For most of [...]
As a sort of counterbalance to last week’s 1980s Taco Box inspiration, this time around we’re going for a more traditional approach, something from every other Mexican cookbook I own. In fact, we’re going to use a whole damn chicken. Don’t be embarrassed if you didn’t know they came whole – the grocery tends to [...]
Chicago’s one of the best places to eat Mexican food on this side of the border. Tacos in Pilsen, tortas at Xoco, and lengua on Lawrence Ave. are all great reasons to get out of bed in the morning. But let’s throw authenticity out the window for a moment. Today is all about respect where [...]
It’s often difficult to get the motivation to make a dinner from scratch on a Tuesday night. It’s even more difficult to get flavor out of pork tenderloin – a meat so lean, I can’t believe it lives in the same animal as bacon. And yet I’ve managed to do both in a package that, [...]
I am not the world’s biggest fan of kebabs, especially as they’re made in the backyards and on the wooden porches of our fair city. The problem with the familiar meat-veg ones is that a mushroom or bell pepper doesn’t cook at the same rate as a piece of steak. Just meat? Then you’d better [...]
This came from last month’s Man B Que, and I believe it may be the only way to get away with not using the grill at a MEATing. And that’s because if there’s one thing that matches the primal nature of meat seared over flame and embers, it’s beef in its rawest (non-mooing) state.
As a [...]
This summer, Man B Que introduced food judging to the monthly MEATings, with the most popular dishes winning, variously, t-shirts, gift certificates and whatever else sponsors and friends of MBQ give us to give you.
Judging between a couple dozen different meats is harder than you’d imagine. Best job in the world? Shit yes it [...]
Today’s offering is from Joey Grease, who knows damn well that adding a pound of bacon to any recipe is a foolproof way to succeed. Make sure to cook the bacon good and slow, because you’re building a lot of flavor into the chili with it. Charring it will jack up the taste of your [...]
These Italian-influenced burgers were featured at the last Man B Que, which may indeed be news to you. They disappeared so quickly that at one point I’d convinced myself that I’d dreamed their very existence. Rick has corrected this misconception and kindly provided the recipe.
The Setup
- 2 lb ground beef (90/10)
- 1/4 c basil pesto
- [...]
My first job out of college was at a tiny newspaper on a tiny island in Hawaii. Coming out of four years in the South, it was a huge change food-wise. The food there mixes the traditional island influences with the traditions of the large community of Asian-Americans that call the state home. Oh, and [...]
The first rule of a great steak is to leave it alone, let the steak speak for itself. I completely agree. But what they don’t tell you is that most of the time, you’re not going to be getting a great steak. Much as we’d all like to head down to the butcher and pick [...]
Sandwich creation is about as far into “fusion cuisine” as I tend to get. Whereas that term tends to indicate a level of fanciness far removed from how lazy I feel on a Tuesday night, splitting open a sandwich roll tends to free me to use the tastiest stuff in the fridge as quickly as [...]
One of Chicago’s many, many graces is a proclivity of good lamb, whereas that honorable meat is all but neglected in the suburbs. I made this a couple Man B Ques ago, back in winter, during one of my many pronounced Greek food phases. There’s something about good lamb and strong seasoning that always endears [...]
The April Man B Que was amazing for a number of reasons. The temperature finally reached what non-MBQers might call “grilling weather.” The turnout was excellent. The food was phenomenal. And, to the point of this post, someone finally introduced baking into the Man B Que universe. It was bound to happen. Little did we [...]
Summer quickly approaches, and with it, dozens of opportunities to show your grilling skills. You need a new repertoire of said skills to thrive in the ever-competitive Man B Que atmosphere. Why not try making an excellent sandwich on the grill? And while you’re at it, why not make it one of America’s greatest sandwich [...]
Lent has long been the bane of meat-eating Catholics in Chicago. Even lapsed or inveterate Catholics tend to give the meatless Friday a shot out of residual guilt – the spiritual equivalent of phantom limb pain.
If you’re one of the multitude of Chicagoans giving no-meat Fridays a go in the run-up to Easter, it’s important [...]
This may be the easiest restaurant-quality side dish you’ll ever make. It’s almost not even a recipe. It’s a command to get yourself some plantains and fry those beasts. If you can’t do these, then it’s time to pack up the tongs and fill your oven with candy and takeout menus.
Plantains are pretty amazing – [...]
Having already introduced you last week to the joys of a po boy, we’ve decided to offer our own contribution to the Mardi Gras canon. This one’s as over the top as anything in New Orleans, but brought to you by a bunch of Midwesterners. Let us know how we did.
The Setup
- 2 lb lamb [...]
I’m really sick of winter and all of the damn “comfort food” I’ve been making has me looking like the Michelin Man. I’m supposed to be “tall and lean.”
Anyway, let’s say FUCK OFF to winter with a tasty recipe that will make you think it’s summer. This is great with chips but even tastier with [...]
Southerners – those of a mind for good food – often produce and self-publish inexpensive, plastic-spined cookbooks featuring collections of recipes from the local church, garden club, or family reunion. As the descendant of a very large, very Catholic, very Southern family, I have more than my fair share of these one-off recipe collections. As [...]
While it’s not a requirement for making this immensely pleasing sandwich, I would recommend that each and every one of you track down and watch a copy of The King of Kong: A Fistful of Quarters. It’s a documentary about grown men and their video game records, but it’s also one of the most unique [...]
Two chili recipes in one week, you should feel lucky. This recipe was supposed to be for ‘white’ chili, but my chili didn’t end up looking too white. Alas, it’s called white chili because of the beans that are used, not the end result. So, that makes me feel better. Regardless, the recipe turned out [...]
Ok, the three essential tools for surviving a snow day trapped inside are (in no particular order) World War 2 documentaries, a large bottle of Makers Mark, a hot chick in a bikini and chili. (Yes, that’s 4 things but you’re supposed to be reading, not doing math. Besides, you got a problem with a [...]
I grew up disliking Italian Food. I know this is a weird thing to say, since everyone everywhere has at least one Italian dish that they love, but I had nothing kind to say about it. I credit this to being a picky eater as a kid, but another big factor was that I’d had [...]
I don’t often eat breakfast – I work really early and am, on top of that, quite lazy in the morning. So when I find myself in a cooking mind in the early morning hours, I want something with a ton of flavor. And in my humble opinion, no one does big-flavor breakfast like Mexico. [...]
People tend to write off recipes that require marinating as unsuitable for weekdays. Something about having to wait on a specific element for fixed amount of time – without cooking – bugs the hell out of people. But here’s the thing: you’re not just having meat. Or you probably shouldn’t be (you’ll get scurvy). You’re [...]
This is a long damn recipe. But by the time you’re eating it, you’ll have forgotten all about the time it took. I have a hundred great things I can cook in under an hour, but it’s this pain in the ass that haunts my dreams. It’s not even difficult so much as it is [...]
I’m not a big fan of the Sunshine State (aka America’s Wang) but to me, south Florida has one huge saving grace – the insane Cuban food I inevitably end up gorging myself on. Sure, people there may drive like extras in Mad Max, the heat may be unbearable, and their version of the pigeon [...]
I grew up eating a succession of bland dishes made with boneless, skinless chicken breasts. Apologies to my dear mother, who is actually quite the cook these days, but young JB Mays grew up detesting the soulless, chewy beige-ness of the boneless, skinless supermarket chicken breast.
Fast forward to present day, and my ridiculous Sriracha addiction. [...]
When Man B Que sponsor Gene’s Sausage Shop opened a store in the old Meyer Delicatessen space in Lincoln Square, I was happy. Finally, there was a place in the neighborhood where I could count on dropping in and getting good lamb any day of the week. Finding lamb – like venison, rabbit, and other [...]
It’s late, you don’t have to work tomorrow, and you’ve lost count of what number pint you’re on. All is well, except for a steadily amplifying hunger and the growing realization that you’re going to have to plunge into the subzero night air of Chicago in January. All of the sudden …
“TAMALE! TAMALE! TAMALE!”
(Thump)
“TAMALE! [...]
I can sit here and lie by telling you that winter time is the best time for comfort food. Those of you that know me know that comfort food is a year-round thing for me. Perhaps that’s why my jeans feel tighter and my belly gets people to ask when my child is due. Regardless, [...]
Some people enjoy taking simple ingredients and elevating them into fine cuisine. I would much rather take fine ingredients and make them into the kind of food you’d get at the county fair.
A friend of mine who went to last year’s Taste hipped me to the fact that Graham Elliot was slinging these, and that [...]
Ed. Note: It seems that you people really wanted this recipe after sampling the burgers at the last Man B Que. You’ve begged, pleaded, and thrown bricks at us – which, in retrospect, seems a bit much. Rick’s burgers were just that addictive. He sent along the framework for the recipe, and I’ve done by [...]
Finding a regional specialty is harder then ever these days, due to hours and hours of programming on various food channels on the topic of what seems to be every food stand and Greek diner in the mainland United States. This process has largely democratized regional cuisine, which isn’t to say that’s a bad thing. [...]
In case you missed it – and I’d be surprised you would, given our constant Internet nagging – Man B Que’s last Monthly Meating was filmed as a segment for Chicago’s Best TV. A lot of food flashed by in the four and a half minutes of fury, so here’s a culinary recap for your [...]
You saw it on your tv, now shove it in your face. This is the burger that earned our grilling cabal the title of
Chicago’s Best Stuffed Burgers.
The Setup
- 1 lb ground beef
- 1/2 c cup chopped peanuts
- 1/4 lb smoked gouda, cubed
- 2 cups white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- [...]
Gig /gig/ n. a spear-like device with a long, thick handle, used for spearing fish and frogs
To gig /gig/ v. to catch or spear (a fish or frog) with a gig.
Gigging /gig’-giŋ/ ger. American Midwestern and Southern art of hunting frogs while rocking sleeveless shirts, camouflaged pants, cement boots, a trucker hat, and [...]
I had no idea what a bahn mi sandwich was until I moved into an apartment overlooking a Vietnamese sandwich shop on Lawrence Ave. As it turned out, this nondescript neighborhood joint with the big $3 sandwiches was not only one of the finest meat-on-bread purveyors in our fair city, but also a major step [...]
The original version of this recipe was actually given to me by my friend George Economos over at the Palatine Whole Foods. I added some love to the rub (Insert joke here) and gave it more of a spicy kick, just to call it my own. It’s really easy to make and it comes out [...]
French food can seem intimidating – I think it’s the accents. In reality, French food is just as easy to make as most everything else. And far easier than you think. Even better, despite it’s snooty reputation, most recipes are just piles of meat loaded up with butter, cream, and pepper. I think we can [...]
You never know where you’re going to find a great new way to make one of your favorite foods. Case in point: this recipe, which comes from – THE HORROR! – a vegan that I know. Of course, I tend to load it up with Italian sausage, bacon, and any number of products that would [...]
My first job involved cooking for large corporate picnics. Nothing fancy, just burgers, chicken, and grilled corn. It’s where I learned how to cook. The food was nothing special, but there was plenty of it, and one of the biggest benefits was being able to cook your own meal for break. The same pre-made patty [...]
We’ve all had bad onion rings. In fact, I’d wager that you’re more likely to get a basket of greasy, sub-par freezer bag jobs than the real thing. Now even a bad onion ring is pretty tasty, but I suspect we’re all thinking of the same thing right now: you bite in, a slimy onion [...]
There’s nothing better on a cold fall day than a couple of grilled cheese sandwiches. They’re easy to make, filling, and pair well with beer. It’s the Midwestern version of wine and cheese. Add a rich, smoky bacon and it’s nearly the perfect afternoon sandwich.
Ubiquitous as they are, some people make some crap-ass grilled cheeses. [...]
I’ve never been one of those “why make it when you can buy it?” people. To me, being able to replicate something you really enjoy eating is the first step toward making it even better. Homemade soft pretzels, regardless of the one-day head start needed, are extremely easy to make, and far better than the [...]
I bet you think we’d forgotten about our friend, the mysterious jar of kimchi, that we’d left it fermenting, forgotten and lonely, in that section of the fridge behind the leftover pizza and next to that hard cider someone brought over and never finished. But no, my friends. Not only have we achieved kimchi success [...]
This dish is a great example of why it’s impossible for me to get sick of pasta. Every time I’m convinced that I’ve had just about enough tomato, basil, and fennel, I find something seemingly out of left field that works in ways I’d never have predicted. I’d never have thought to pair the predictable [...]
This is a fancified version of the wings that I brought to the 8/30 Man B Que. I only brought a couple dozen, which was, in hindsight, stupid. I’d equate it to attempting to feed a firehouse with a pint glass full of chili. In the attempt to get these ludicrously delicious wings to as [...]
We at Man B Que often focus on the giant, grill-scorched burger, often covered in cheese, peppers, or heaps of raw onion. And for good reason – a perfect two-fisted burger on the grill is very nearly a religious experience for us. But it’s our job as food writers to focus on the underrated as [...]
I’ve frequently repeated the assertion that the simple, hearty food of Cuba is criminally underrated. But one benefit that I’d never even considered until now was the simplicity of obtaining the ingredients for virtually any dish. I love all kinds of cuisine, from Korean to French to Southern. But with those, there’s often at least [...]
Boneless chicken “wings” are a blight upon humanity – a wretched, corrupt gospel of half-assedness espoused by the kind of restaurants that consider Guy Fieri’s mid-90s slang to be fresh and marketable. Wings were born as a way to use a piece of the chicken that was considered good only for the stockpot or the [...]
As the summer grilling season simmers down and the backyard barbecues come about less and less; I look forward to the next season of grilling. The fall season of football tailgating, drinking whiskey, and not sweating my ass off acting like I enjoy standing next to a fire in 92 degree weather.
Of course, [...]
The gyro, while not the recipient of the same PR as the hot dog, Italian beef, or Polish sausage, is nonetheless a Chicago institution. There are just some days in the city when you can’t help but stop at the first lunch counter you see with a sun-faded Kronos Gyros sign in the window. There’s [...]
I used to be a picky eater as a kid – up until college, really. My formative diet of mashed potatoes, cereal, and plain hamburgers (that’s pretty much the whole list) makes me wonder how I didn’t get scurvy or rickets. Ever since then, I feel as though I’ve been making up for lost time. [...]
Pineapple Upside Down Cake
Serves 8 to 10
Ingredients
1/4 (one quarter) C (1/2 stick) butter
1/4 (one quarter) C natural brown sugar
7 canned pineapple rings, plus 1/4 cups reserved pineapple juice from can
7 frozen pitted cherries, thawed
1 C whole wheat pastry flour
1 C unbleached white flour
3/4 (three quarters) C sugar
1 T baking powder
1 t salt
1 egg
2 T canola [...]
The bone-in pork chop is an underrated piece of meat. While steak and chicken get all the love, there are worlds of possibility with the other white meat. I snagged this recipe from a friend’s cookbook, and discovered that not only is it a great dish, it makes amazing leftovers. Take my word for it, [...]
For years, I hated Italian food – especially pasta. It wasn’t until a few years ago that I realized the reason that I didn’t like pasta was because I’d only had crappy pasta. Now I’m so into Italian food that I’ll gladly spend half a day making something as authentic as possible. That being said, [...]
Every July and August, Middle America celebrates the harvesting of sweet corn. There are corn festivals, road side corn stands, and surplus of fresh sweet corn at your farmers market. This is the time to grill corn on the cob.
What most people don’t understand is that outside metropolitan areas the corn being grown [...]
By JB Mays
Not all pasta sauces need be giant chunky messes, slopped over innocent pasta with all the subtlety of an ice cream scoop. Here’s a pasta dish light enough for eating outside on a summer day, but hearty enough to be surprisingly filling. If you prefer, you can marinate the shrimp for a half [...]
By JB Mays
Occasionally, the mood may strike to eat healthy. Or perhaps you’re entertaining guests who do. Either way, it’s worth having a few dishes in your back pocket that satisfy health needs and don’t taste like boiled cardboard. Try this one out on them. The ancho chiles give it a strong, memorable flavor – [...]
I’ve raved a few times about a certain pub here in Dayton that serves Greek food and how much I love their Souvlaki. But, I don’t always feel like driving across town to get it. Since it’s grilling season, I may as well step to my Weber and learn to make it myself, [...]
I promised I’d post a gravy tutorial to follow up John’s biscuit recipe, and last night’s BFMFD finally gave me the chance to fulfill my obligation.
In the kind of household I grew up in, gravy was considered a condiment fit to put on almost anything – biscuits, eggs, toast, chicken, ham, potatoes, etc. Hell, [...]
Last week, we celebrated Cinco de Mayo, the commemoration of General Ignacio Zaragoza Seguin’s victory over French Voltron on the surface of the moon. Or so I’ve been led to believe. I know that it’s not Mexican Independence Day (September 16), and that it’s bigger here than in Mexico. Either way, we here at MBQ [...]
Apropos of nothing, I’d like to begin this article by saying that if you wear a Che Guevara shirt, you should be kicked in the spleen. I don’t feel like getting into that much more, but suffice to say, every Cuban-American knows that. One other thing every Cuban-American knows is the pleasure of the Cubano, [...]
I almost shat last week when I read an article regarding how baffling it is that the average American family receiving food stamps gets around $70 per week for a family of four. According to MSNBC, that’s a very paltry amount. According to yours truly, it’s perfectly reasonable, at least living in a mid-sized [...]
As you may have heard, Southern chicken purveyor Chick-Fil-A is breaking ground in the Chicagoland area. Fried food fans from the Gold Coast to Naperville are quaking in their arteries in anticipation. Chick-Fil-A ruins KFC’s shit – it’s just better (cleaner, better food, better service, etc) – but why not try and recreate this classic [...]
Unless you’re at a Middle Ages themed restaurant with jousters, grilling is the only time where it’s okay to eat with your hands. Which is a shame – there’s just something about hamburger juice running down your hands and barbeque sauce on your cheeks. Who needs plates and utensils? Most of the time we [...]
Everyone likes steak, and everyone likes pizza. Unless you’re a communist, then you probably only like food that’s of someone else’s labor, and free for the taking. In fact, you’re probably a dumpster diver, which means you never get steak or pizza, because only a retard would throw those [...]
“Crock Pot” …
That phrase doesn’t exactly conjure the image of men grilling out, smoking cigars, and drinking beer. But it happened, and actually it was green beer, around St. Patrick’s Day. Men do use crock pots – and why not? The food is ready when you get home from work, and it’s an easy process, [...]
Editor’s Note: This piece marks the debut of Man B Que’s newest writer, Vizz. She (yes, that’s right, she) will be sharing meat-centric recipes on a weekly-ish basis. Her excellent blog, Food vs. Face, can be found here.
When springtime rolls around, young men’s thoughts turn to those of fancy (read: boners), but mine turn to [...]
Today’s entry comes via Death Toll Scholl
Thanks to the power of Facebook, I was recently united with a high school classmate-turned-chef – Tim Fein. He suggested that his marinade recipe would hold up at any grilling event and could be used with any meat. I wondered if this marinate would really stand up [...]
Imagine how much better this would be if I could roll dough into a remotely recognizable geometrical shape. Magic, I tell you!
You know those nights where work sucks, the commute is a bastard, and the last thing you feel like doing is cooking? This recipe is perfect for those kind of nights, with time and [...]
The Maxwell Street Polish sausage is a true Chicago classic, a sort of hybridization of the classic hot dog and the kielbasa. It’s the closest thing to street food we have in this overly-regulated town, minus a couple elotes stands in the neighborhoods.
According to various stories I’ve heard slurred from bar stools over the years, [...]
Picture snagged from here. PROPER!
English food has long been misunderstood in this country. Even classified as repulsive by those who may not appreciate the combination of beans and toast for breakfast. But some of us know better. A lot of that undeserved reputation seems to be a problem in translation. People from the UK have [...]
Gluttony never looked so tender and juicy
Ah, Buffalo wings – beer makes you more delicious, and you make beer more refreshing. It’s a relationship so heartwarming that Jack and Diane seem like Hitler and Eva Braun by comparison.
Prior to all the hipsters proclaiming love for tripe, kidneys, and tongue, Buffalo wings were the original culinary [...]
Down home cooking – what is it to you? Everyone has their own version. A meal traditionally served at a certain time or on a specific occasion. Usually a hearty comfort food that cures what ails you. It could be your family’s Christmas morning breakfast or just the annual Thanksgiving meal. To me, it’s something [...]
Man B Que is a huge part of my life and I spend a lot of time promoting the whole concept. It’s great, I travel A LOT for work and everywhere I go I tell people about it and they always seem to respond with great enthusiasm. Never is this more true than when [...]
Are all sandwiches created equal? The existence of Vegemite suggests that the answer is a resounding, and disgusting, no.
Vegemite: Proving the mental illness of the entire country of Australia
The sandwich is a staple of lunches everywhere, from the PB&J in the Ghostbusters lunchbox of a child (or socially inept comic book store employee) to the [...]
What’s a good recipe without pop culture referencing?
There are those in our fair city that live without the luxury of a deck or porch. While this is not a lifestyle choice of which I approve (I’m wagging my finger in a fatherly way right now), this should not deprive them of their right to ridiculously [...]
Two tickets to paradise
So far as most people see it, a proponent of grilling has to choose one of two camps – charcoal or gas. The gas users say that charcoal is inconvenient and can provide inconsistent heat. The charcoal users say that gas doesn’t get quite as hot and doesn’t impart that distinctive charcoal [...]
Ed. Note: This post serves as the introduction to Man B Que’s newest food writer, Stuart. Yet, as we all know, there is no Man B Que without kickass nicknames. Seeing as how Stuart made his bones as a grounds intern for the 2007 Boston Red Sox and now works as a head groundskeeper in [...]
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 [...]
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.
The Set-up:
7oz can of chipotle peppers in adobo
4 limes
8-10 cloves of garlic
salt and pepper to taste
3-4 [...]
The artist formerly known as Joey Grease, shows us how to make his favorite summer seafood recipe.
The Set-up:
3/4 cup fresh orange juice
2 tablespoons lemon juice
4 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 fresh coconut
Directions:
1. Mix the orange juice, lemon juice, lime juice, and extra virgin olive oil together.
2. Crack open the fresh [...]
Grilled Bambi
The Set-up:
Venison tenderloins
Olive oil
Salt
Garlic powder
Fresh ground pepper
Directions:
1. Rub your tenderloin pieces with olive
2. Generously season venison tenderloins with a 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 back straps is the most important part. The end goal is [...]
The Set-up
8 (4 ounce) fillets salmon
½ cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 tsp brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 tsp crushed red pepper flakes
1 tsp sesame oil
½ tsp salt
Adler or Cedar Grilling Planks
DIRECTIONS:
1. Place salmon fillets in a medium, non-porous glass dish. In a
separate medium [...]
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.)
The Set-up:
Makes eight 6 oz burgers
2.5 lbs of ground beef
Half a stick of butter-melted
1 Egg
¼ cup of [...]
The Set-up
Jumbo, uncooked, peeled and deveined shrimp (As many as you want to scarf down)
Thick sliced bacon, we recommend butcher cut bacon (Half a slice of bacon per shrimp)
Olive oil or melted butter (Man B Que men prefer butter because…we do, dammit!)
Maple syrup (REAL maple syrup, none of the added sugar liquid)
Old Bay Seasoning (Don’t [...]
1/2 cup lime juice, fresh squeezed
1/2 cup olive oil
1 teaspoon dried oregano
6 garlic cloves, pressed
salt, to taste
black pepper, fresh ground, to taste
1. Add all ingredients to a small jar, cover and shake for 2 minutes.
2. Adjust salt and pepper to taste.
This marinade is great for pork and beef. I prefer to use it on skirt [...]