| Muck
Boy Man Food Recipes |
| The next time the guys are coming over and you want
to have something a little more MANLY, something that can really fill
up the biggest appetites and will have your buddies bringing you beers
the rest of the night the Muck Boy Crew offer you our “MAN FOOD”
Recipes.
A Muckboy Disclaimer: These recipes are not for the faint of heart
and definitely are not part of any diet plan but will tame the most
ravenous appetite.
|
| Brandons Stuffed Burgers -
Two Great Choices |
| Bacon
Cheddar BBQ: |
Start by creating patties of between 2
and 3 ounces nice and flat. You will need 2 patties per burger so
you will want to know ahead of time how many burgers you will need
to make. Once you have your individual patties made take one of
them and top middle of the buger with some bacon, cheese and a little
BBQ sauce (make sure to keep the toppings a away from the edges
to that you can close up the burger). Take another patty and place
it on top and begin to crimp the edges. Make sure that you fold
and crimp so that the burgers stay together. Repeat this process
for all of patties you have made. Make sure you have preheated your
grill and place them on the grill. Cook them until done making sure
to flip them only once to make sure they won’t come apart.
(if you are not confident that you will be able to tell when they
are done use a meat thermometer and check to see that the internal
temperature is 160 degrees) |
Ingredients:
1 to 2 pounds of Ground Sirloin or Chuck (not to lean or the burgers
will dry out I recommend 80/20)
1 pound of find shredded cheddar cheese
1 pound of bacon cooked and crumbled
Your favorite BBQ sauce
|
| Sautéed
Onion and Mushroom with Blue Cheese: |
| Start
by slicing your sweet onion into half rings. Heat a large skillet
with a little olive oil and add your mushrooms and onions (I recommend
adding a little bit of sugar as well to add a little sweetness). Sautee
over low to medium heat until the onions are golden brown and caramelized.
Create patties of between 2 and 3 ounces nice and flat. You will need
2 patties per burger so you will want to know ahead of time how many
burgers you will need to make. Once you have your individual patties
made take one of them and top middle of the burger with some onions,
mushrooms and a little blue cheese (make sure to keep the toppings
a away from the edges to that you can close up the burger). Take another
patty and place it on top and begin to crimp the edges. Make sure
that you fold and crimp so that the burgers stay together. Repeat
this process for all of patties you have made. Make sure you have
preheated your grill and place them on the grill. Cook them until
done making sure to flip them only once to make sure they won’t
come apart. (if you are not confident that you will be able to tell
when they are done use a meat thermometer and check to see that the
internal temperature is 160 degrees) |
Ingredients:
1 to 2 pounds of Ground Sirloin or Chuck
(not to lean or the burgers will dry out I recommend 80/20)
2 pounds of sliced mushrooms
1 large Sweet Onion
1 pound of Blue Cheese (If you would like you can substitute Mozzarella,
Provolone or Monterey Jack)
|
Backyard
Tender and Tangy BBQ Ribs
(With this simple marinade your ribs will be tender and fall off the
bone) |
| Mix vinegar, Worshtishire and garlic in a mixing bowl. Lay out
ribs in a large baking dish and cover with marinade. Allow the ribs
to marinade overnight to achieve maximum tenderness. When you are
ready to grill remove the ribs season with salt and pepper and grill
low and slow until done. If you like BBQ sauce you can baste the
ribs as you cook or serve them naked with the sauce on the side
at the table.
|
Ingredients:
1
or 2 racks of ribs (I recommend Baby Back or St. Louis Style) (If
you are looking for a good rib I highly recommend that you buy your
ribs frozen from GFS Marketplace. They sell them in 5 rack cases
at a very reasonable price and the quality is very good)
1 bottle of Red Wine Vinegar
1 bottle of Worshtishire Sauce
1 table spoon of fresh garlic
Salt and Pepper to Taste
1 Bottle of your favorite BBQ sauce (Optional)
|
|
Tender Smoked BBQ Pork Shanks Shanks (If you have not tried smoked
pork shanks and you like ribs you have got to try these) |
| These pork shanks are fully cooked so preparation
is easy and you can take all of the credit for something outstanding.
Start by thawing the pork shanks in the fridge overnight. Preheat
your grill and then throw the shanks on the grill. Cook them low and
slow basting them with BBQ sauce each time you turn them. Pull them
off the grill and serve them with a little corn bread. |
Ingredients:
1 - box of Farmland Smoked Pork shanks (These can be found in a
6 pound box at GFS Marketplace)
1 bottle of your favorite BBQ Sauce
|
| Easy
Smoked Pork Loin (This is something that we started doing this year
during goose hunting season that turned out to be an awesome idea) |
| Just before you leave for hunting or fishing
fire up your smoker and get a good amount of chips in the smoker pan.
Place your loins in the smoker and head out hunting. When you get
home after 4 to 5 hours take the loins out season them with your favorite
BBQ seasoning and finish them off on the grill until the internal
temperature is 165 degrees. This is a great treat and an awesome way
to end a day of hunting or fishing. |
Ingredients:
1 to 2 raw pork loin or tenderloin
Electric or gas smoker
Smoking chips
Your favorite BBQ seasoning
|
| Beer
Brats (This is something to take your brats up a couple of notches) |
Make sure you thaw your brats overnight in the fridge
or if you have fresh brats you will be ready to start. Slice your
onions and then add them, the 4 cans of beer, and the brats to the
steam table pan. Place the pan on to of your heated grill and let
the brats cook 20 to 30 minutes. Take the pan off the grill and
then finish your brats off on the grill top until done. When you
serve your brats put them on the bun and then top them with the
beer cooked onions.
|
Ingredients:
Package raw brats (If you are having a little larger gathering or
just are looking for a good deal on a great brat go to GFS Marketplace
and get the 10# box of GFS Frozen Brats)
2 - large yellow or sweet onions
1 – full size steam table pan
6 pack of your favorite beer (4 for the recipe and 2 for the cook)
|
| Steak
and Egg Burritos (When you need something substantial for the morning
to get you through the hunt these will definitely do the job) |
Start by slicing you steak and get is warming in a fry pan. Start
frying enough eggs for the number of burritos that you are making.
When you are done making your eggs warm your tortillas in the microwave
until they are warm. Top them with steak, eggs, cheese and salsa
fold and serve
|
Ingredients:
Any leftover steak from the night before – sliced
1 – egg per burrito
1 – bag Mexican style shredded cheese
1 – jar of your favorite salsa
1 package – flour tortillas
|
| Bacon
Wrapped Stuffed Jalapeno’s (This is a great summer grilling
appetizer that screams man food) |
Start
by cleaning your jalapeno’s (if you like them spicy leave some
seeds inside, if you like them mild take the seeds out and wash them
thoroughly) just cut the top and remove the desired amount of seeds.
Fill each jalapeno with cream cheese. Wrap the jalapeno’s with
bacon and secure the bacon with a toothpick. Place the jalapeno’s
on a preheated grill and cook until the bacon is crispy but not to
long as the cream cheese will start to bubble out. We play a fun game
by leaving seeds in a couple of them and see who gets the hot one.
|
Ingredients:
20 – Fresh whole jalapeno’s
1lb – Cream Cheese
1lb – Thick cut bacon (raw)
20 – Toothpicks
|
| Garlic
Butter Skewered Shrimp (This is a great way to add a little
something extra to your BBQ or to do a little something different) |
| Make sure that your shrimp is thawed. Start by skewering
your shrimp (I recommend that you slide the shrimp in so that it skewer
goes through the shrimp twice). Lay the skewers out in the pan. Melt
the butter in a bowl and mix in the garlic. Pour the butter and garlic
over the skewers cover and refrigerate overnight. When you are ready
to cook the shrimp take them out of fridge and place the pan in the
oven at 200 degrees for a few minutes just until the butter gets soft.
Remove the skewers and place them on a preheated grill until the shrimp
turn white all the way through.
|
Ingredients:
2lb’s – Butter
1 ½ pounds of Raw Peeled and Deveined Shrimp (Size is your
choice) For the best shrimp go to GFS Marketplace for their GFS Tiger
Shrimp
Package of baboo skewers
1 teaspoon of fresh minced garlic
1 – aluminum half steam table pan
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