BBQ

Smoke Street

Milford BBQ

Milford is a charming community with a picturesque downtown full of lovable shops and restaurants (we hope to feature all of them).

Smoke Street in downtown Milford is doing something right. “Our meats are smoked in-house for up to 12 hours with hickory and cherry wood. From spicy to sweet, to tangy and smoky, we have you covered with six homemade BBQ sauces. At our bar, we have 15 rotating draft beers, an eclectic choice of bottles and cans, as well as delicious craft cocktails.” Makes you hungry doesn’t it?

Something about this warmer weather just begs for good barbecue. But, first things first… Buffalo Tater Tots with Blue Cheese dressing make a great starter. If you like Buffalo Sauce… you are going to like these.

With a “Boss Hog” menu item, allowing us to sample a little bit of everything… well, that’s an easy one.

The pulled pork was tender, the brisket and chicken had a classic smoky savor, the sausage was really flavorful, and the sauces were good and fun to try. But I really love the little unexpected things, such as the sweet & spicy pickles! Such a nice, light, and tangy accompaniment with a dose of heat.

The collard greens were tasty too, honorable mention.

Our favorite way to eat the pulled pork nachos was with the Carolina Gold. It’s just a good combination.

One of our kids without fail will order chicken tenders and fries. Which means we will steal a fry… And to give props where props are due, Smoke Street does a stand up french fry. They kind of reminded us of the ones we make a b line for at a fair… you know the ones.

However, our absolute favorite thing at Smoke Street wasn’t a meat or BBQ sauce… it was the Killer Mac N’ Cheese.

Super creamy, topped with bacon & shallot breadcrumbs…

That’s the stuff right there.

For more information, check out SmokeStreetBBQ.com

Or you can eat BBQ in person at 424 N Main St – Milford, MI

Let’s get fired up!

Chowhound’s Grilled Corn with Cayenne, Lime, and Cotija

I’m a huge fan of appreciating ingredients for what they are. For example, when I’m having corn I like tasting the corn. I’m a believer in simple is best. That said, I also love experimenting with flavors. I love trying things I’ve never tasted before. So when my sister brought this to a recent gathering I was ecstatic. I love corn on the cob grilled in the husk, seasoned with a little pat of butter that melts into the cracks of the kernels and topped with a sprinkling of salt. As it turns out I also like it smeared with a spicy mayo, rolled in Cotija cheese, and brightened with a squeeze of lime.

As found on Chowhound.com

As organic as possible:

6 tablespoons mayonnaise
1 medium garlic clove, minced
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
3/4 cup crumbled Cotija cheese (about 4 ounces)
6 ears corn, husks on
1 medium lime, cut into 6 wedges

Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.

Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.

Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.

Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.

The Chef’s Potato Salad

Almost everyone I know grew up eating potato salad. It’s has to be as American (or German) as BBQ’s and potlucks. The recipe for potato salad is as diverse as the individual making it. Grainy mustard? Boiled eggs? Bacon? Red skin, yellow or Idaho? This recipe from the chef is cool, creamy and delicious! If you want a perfect side dish at your next gathering, here it is.

4 lbs Potatoes (your choice!), peeled, boiled (tender but firm) and chopped into spoonful size pieces
1 ½ Medium onions, diced
3 Celery stalks, diced
5 boiled eggs, roughly chopped
2 cups Mayonnaise
½ cup Miracle Whip
2 Tbsp Apple cider vinegar
2 Tbsp Sugar
2 Tbsp yellow mustard
1 tsp Salt
1 ½ tsp Pepper

Place potatoes, onions, celery stalks, and eggs in a large bowl. In a separate bowl combing mayo, Miracle Whip (for a little tang!), vinegar, sugar, mustard, salt and pepper. Pour the mayo dressing on top of the chopped foods and gently toss until all is coated. Place in the refrigerator and allow flavors to combine for at least a few hours and preferably overnight. Taste for seasonings and serve chilled.

Roadside Geneva Smokehouse

Don’t you love it when an unexpected stop becomes a great find? We were on our way home from a weekend trip, and needed some fuel. On the corner of the street was a large fifth-wheel converted into a roadside BBQ diner (not the kind that makes you want to step on the gas and get away, the kind that looks beckoning; like a moth to a flame.) As we walked up two guys were heavily engaged into their pulled pork sandwiches. “How is it?” I asked. “The best pulled pork I’ve ever eaten” one man replied. That’s a good sign!

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It turns out that this little roadside treasure has a sister restaurant, Geneva Artisan Bakery & Bistro in West Branch, MI. The chef, Matthew Barnett, of this food truck preps during the week for the weekend crowd at this secondary location. And if it’s a hit, it might become permanent, something I bet the locals would appreciate!

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The Geneva Smokehouse has a great menu including artisan meats and homemade breads. I opted for the pulled pork nacho, a specialty item chef Barnett created the week before. The pork was flavorful and tender, accompanied with grilled onions, red and green peppers, queso cheese and fresh cilantro on top of homemade pork rinds. (An Atkins, aka low carb dream, right?) It was decadent and loaded with flavor. It had all of the traditional barbecue essence you look for with an updated fresh herb zing. Owen ordered the pulled pork sandwich with a side of coleslaw. The sandwich was outstanding. The homemade bread really set off the smoky barbecue flavor of the pulled pork. The coleslaw was cool and refreshing. It had a fresh dill twist that was new to me and surprisingly pleasant.

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These are the kind of unexpected surprises that make you want to keep taking road trips and trying new places to eat. The Geneva Smokehouse can be found just south of Grayling at exit 251 where 127 meets I75. If you’re traveling through the area and want some good grub, it’s worth the stop. If you enjoy good barbecue and road trips, you should definitely add it to your list. http://m.facebook.com/genevabistro