Tag Archive: recipe

  1. What is Maryland Street Corn? Check This Out!

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    Maryland Street Corn (Crabby Corn)

    by Team Meat Coma

    Corn.  It’s great, right?  Right.  Do you know what’s even better?  Grilled Corn! Do you know what’s better than that?  Smoked corn!!!  If you haven’t had smoked corn, just stop reading right now and go smoke some corn…I’ll wait.

    Oh, you’re back.  See, we told ya!  So smokey and delicious.  We have stopped boiling or steaming corn altogether here at TMC Headquarters (our house).  The extra flavor you get from the coals and wood is totally worth it.   It only takes about 20 minutes grilled or about an hour and a half smoked.  If we’re grilling dinner we’ll throw in some corn, but if the smoker is fired up for some BBQ, dagnabbit…we are going to smoke some corn!  But, I digress. We are Team Meat Coma and the word “meat” isn’t in corn.  So, we had to add some to it.  “How did you do that?” you might ask yourself.  Well, we took the idea of Mexican Street Corn (look it up if you haven’t tried it, it’s also delicious), and put our own spin on it.  Since we live in Maryland, it only made sense to add crabmeat!  Crab and corn go together like Forrest and Jenny, so you know it has to be good.  So here’s our recipe for Maryland Street Corn (or Crabby Corn for short).

    Choose your method
    Grilled corn:
    Soak 6 ears of corn, in the husk, in water for 10 minutes.
    Rotate in quarters, 5 minutes per side, over medium high direct heat.
    (Optional) Husk the corn and return to grill to get a little char. 2-3 minutes per side.

    Smoked corn:
    Soak 6 ears of corn, in the husk, in water for 10 minutes.
    Smoke it for 1.5 hours at 225*-250*. (no need to rotate this one)
    Remove husk.

    Boiled corn:
    I don’t even know you. Buy a grill/smoker.

    1/4 cup mayo
    1.5 Tbsp lemon juice
    2 tsp Old Bay seasoning
    1/4 cup sour cream
    1/4 cup finely shredded cheddar

    In a separate bowl:
    Toss 8 oz crabmeat with 1 tsp Old Bay

    Spread the mayo mixture over all 6 ears of corn making sure you cover the entire ear.

    Roll the ears of corn (now covered in the mayo mixture) in the crabmeat

    Finally, garnish the top of each ear with some additional cheese and chopped parsley.

  2. Not One, But Two Great Recipes From BBQ Bob of BBQ Guru!

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    Recipes By: BBQ Bob Trudnak with The BBQ Guru. www.bbqguru.com

    Easter Pizza/Easter Pie

    This recipe is very near and dear to my heart. It was passed down from my Grandmother to my mother and then down to my wife. I have been eating this on Easter Sunday since I was a little boy.  The tradition came from the fact that we did not eat meat on Fridays during lent and we did not eat meat from Good Friday until Easter morning after Sunday mass.

    We are now cooking these in our smoker and they are delicious!

    1 pizza dough (brought to room temp- let is rise)
    White flour
    6 hard boiled Easter Eggs sliced
    1 cup of sliced or chopped pepperoni
    1 cup of sliced or chopped Soppressata
    1 cup of sliced or chopped hard salami
    2 cups of sliced extra sharp provolone cheese
    Olive oil
    Set Smoker to 375°F

    Roll out the pizza dough and place it in a half size (12×14) aluminum full pan with has been dusted with flour.

    Layer the cheese, eggs and meats in the center of the dough and when you are finished, pull up the sides of the dough and pinch together tight so the dough does not separate. Brush with olive oil and place the pizza (in the pan) in the smoker. (We do not use smoke wood, just charcoal)

    Cook until the top browns and the cheese has melted. Approximately 25 minutes. Let cool slightly, cut and serve.

    Jalapeno Cilantro Pork Steak Bacon Burger

    1 Pork Butt roast (about 3 lbs)
    1 pack of onion buns
    3 stips of Jalepeno & Cilantro Bacon (www.bespokebacon.com)
    1 medium fresh jalapeno
    Fresh cilantro
    1 medium vidalia onion
    4 oz. sour cream
    Kosher salt
    Black pepper
    Garlic powder
    3 tsp. Olive oil
    Pre-set smoker to 275° F.

    Rub pork roast with olive oil and season it with kosher salt, black pepper and garlic powder. Slow smoke Pork roast until it reaches 175°F internally.

    In a medium size skillet, fry up the jalapeno cilantro bacon until crispy then set aside on some paper towels. Using the grease from the bacon, carmelize thick sliced rings of the vidalia onion and set aside as well.

    Finely chop a small bunch of cilantro, 1 jalapeno pepper (seeded) and the sour cream into a bowl and mix lightly. Set aside.

    When the pork roast has reached 175° F internally, let it rest for 20 minutes then slice it into 1 1⁄2” thick slices.

    Assemble burgers by smearing jalapeno/cilantro sour cream on both sides of bun, place pork steak onto bun, top with carmelized onions, Jalapeno cilantro bacon and serve.

  3. Featured Recipe – Bacon Wrapped, Grilled, Stuffed Turkey Breast

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    This month we feature an incredible looking recipe submitted by Bob Trudnak, pitmaster of BBQ Guru out of Warminster, Pennsylvania.

    •    2 turkey breast portions
    •    12 slices of raw bacon
    •    2 cups of cornbread dressing
    •    BBQ Bob’s Alpha Rub

    Cornbread Dressing

    •    1 16 oz. box of cornbread mix
    •    1.2 C. chopped celery
    •    1 small yellow onion chopped
    •    2 tbs. butter
    •    2 eggs beaten
    •    2 cups of chicken stock
    •    2 tbs. dried sage
    •    2 jalapenos chopped fine
    •    Salt and pepper


    Turkey Breast

    Set smoker up indirect at 275°F
    Use Applewood smoke (approx. 2 medium chunks)
    Butterfly the turkey breasts carefully keeping the same thickness on both sides of the slice.
    Place about 1 to 1 ½ cups of cornbread dressing into each breast and fold the breast over.
    Wrap each turkey breast with approx.. 6 pieces of bacon to cover it completely then toothpick it to keep it secure. This will keep the cornbread dressing in as well.
    Cook for approximately 1 hour And 20 min. or until the internal breast temp reaches 165°F

    To make the cornbread:
    Cook cornbread to directions on box
    Sautee onions, jalapenos and celery in the butter and set aside.
    Once cornbread is finished and cooled, crumble the cornbread and mix it in with all other ingredients into a casserole dish.
    Bake at 350°F for 30-35 minutes