Tamarind Can Chicken

-Redeye Chicago Virtual Kitchen Stadium

Today was the day for my round 1 battle in the Redeye virtual stadium cook-off. Its basically an iron chef type battle over the internet between eight Chicago foodies including myself. The battle pits a one on one bracket style elimination between 4 foodies this week and last with the winners moving on. The challenge is to cook with the secret ingredient announced over twitter at 10a each Tuesday morning and have a recipe, explanation and pictures ready to go for Redeye by 8p that night. Last week the two winners won by making dishes using the secret ingredient of cherries as chosen by none other than the legend himself...Rick Bayless.

Basically the most important chef in Chicago is going to tell me why I should of stuck to sports and debt collecting instead of cooking. There isn't a damn thing me or anyone competing is going to be teaching and therefore arguing to Rick about cooking so I just hope he likes whats thrown at him. Now there's quite a few things I could argue with to his brother Skip in the wide world of sports-but that's for another day.

It just so also happens that I'll be facing off against another Chicago food blogger named Eddie Lakin who brings the realness to the web and runs the site cooking and eating in Chicago. A fantastic blog and writer, Eddie has a super vision of just my type of place-described as "Five Guys meets Hot Dougs" I had a feeling that since last week they did cherries which are in season, they would do a vegetable such as sweet corn this time around.

So around 10am this morning the ingredient was announced...Tamarind.

Hot Damn, WTF am I going to do? I know about tamarind and enjoy tamarindo juice on a hot summer day after a visit to my local mercado and I know its used in Asian cooking but I had never used it. I then spent a good hour thinking about what to do and will explain what happened below. So off I went to the Broadway Asian market in Uptown to pick up some goods. I would highly encourage you check out Chef Eddie's detailed description of his day on the battle circuit and his thoughts on todays events.


round 1 week 2's secret ingredient

So I now present to my loyal readers the same report that I sent to the Redeye.

I encourage you to get out and vote for your favorites. Click HERE to do so.

Redeye Virtual Kitchen Stadium Cookoff

Secret Ingredient: Tamarind

I wasn't sure what to do with the secret ingredient of tamarind. At first I had planned to do some sort of tamarind glazed chicken wings but didn't think that there would be enough WHOA! in those. So I thought and thought and decided I would do a chicken dish but not some boring dish like glazed chix breast or something like that and then it hit me...a beer can chicken marinated in a tamarind sauce.

The original plan was to use Negra Modelo but then another light flashed and I thought if people use stuff like Dr. Pepper and apple juice in place of the brew for beer can chicken then why not the combo of tamarind juice and the malta beverage that is popular throughout the Caribbean and South America.

A good friend of mine who happens to be one of the fast rising stars of the culinary world who works in a highly regarded Chicago kitchen had mentioned to me one time she used a block of tamarind and softened it and cooked it down in a few bottles of malta beverage. Then she and the people in her kitchen mixed in some butter and passed it through a chinois and then pureed it in a blender and used it as a glaze for duck-so that's how my recipe came about. So a big up's and super thanks to Stephanie Reagor Serota. I also decided to serve it with grilled zucchini and a grilled corn on the cob rubbed with tamarind butter and mango slaw. Those veggies were placed alongside some grilled pineapple and I put the mango slaw in an endive leaf for presentation.

The marinade is the key to the dish and I had an original plan of using a tamarind glaze with tamarind butter but then decided to try a tamarind style buffalo BBQ sauce and mixed the paste with butter and Louisiana hot sauce, two key ingredients in buffalo chicken wings. I then tossed those ingredients into a blender with everything else needed for the marinade which can be seen below.

The result is a tart, yet savory, flavored chicken with moist meat and a nice kick of heat to make it a sweet and spicy style chicken with influence from Caribbean, Asian and American cuisines.

KingT's Tamarind Can Chickan (spelled to sound like chick-ann on purpose)

1 whole fryer chicken

Buffalo tamarind marinade

vegetables to grill as sides

Mango slaw (recipe below)

Buffalo Tamarind Marinade (Recipe Below)

7 tablespoons tamarind paste

1/4 cup Louisiana Hot sauce
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil

3 shallots, peeled and cut into quarters

1/2 stick butter

1 tablespoon hot chili paste
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper

Toss everything in a blender and puree until smooth.

Take marinade and pat down the chicken in it, make sure to get under the skin as well as to make sure its coated on the outside. Let it marinade as long as you can in a ziplock bag up to 36 hours if possible but at least two.


the longer the better for marinating with this sauce

"beer" can mixture

1 12 oz can goya brand or any tamarind juice

1 bottle of Malta beverage

2 tablespoons of lemon juice

1 tablespoon Togarashi spice powder

Used in place of the brew for beer can chicken

Pour a little more than half of the tamarind juice out of the can and fill it up 3/4 of the way with some malted beverage. Poke a few more holes into the top of the can and put the lemon juice and spice mixture into the liquid. Place marinated chicken on top of can.

Tamarind BBQ Sauce

remaining marinade from chicken

1/4 cup pineapple juice

1/4 cup tamarind juice

1/4 cup ketchup

1/4 cup Worcestershire sauce

3 tablespoons honey

salt and pepper

Tamarind BBQ sauce

Empty the remaining marinade in a sauce pot and pour the other half of the malted beverage into the pot along with the rest of the ingredients above and bring to a boil and then simmer for 30-40 minutes until it gets to a BBQ sauce consistency. Add corn starch mixed in water to thicken it if it hasn't done it itself after enough time. Set aside sauce when done.

Preheat grill for indirect heat and place bird on the grill balanced by the beer can. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving. Serve bird with choice of grilled veggies and mango slaw. I used grilled zucchini and grilled corn served with tamarind butter. To make tamarind butter cook off the tamarind pulp to soften it. Then puree it or pass it thru something because its fibrous. Then mix it with softened about 50/50 .


this guy is the designated driver for the beer can birds

Mango Slaw

3 cups napa cabbage-diced

1 ripe mango-peeled & diced

1 cup diced carrots

1/2 cup diced red pepper

1/4 cup red onion

4 tablespoons chopped cilantro

3 tablespoons chopped basil

2 tablespoons mint

4 tablespoons sesame oil

1 lime squeezed over cabbage

salt and pepper

Mix everything in a bowl and toss.

Mango Slaw served in endive leaves...I feel so fancy.

The Platter for the Players

Decorate your plate and drizzle the chix with BBQ sauce and also serve the sauce on the side.

KingT's Tamarind Can Chickan

Enjoy and be sure to get out and vote.

We still Smokin'...

Grillin' the 4th: Five All-American Burgers

~Fireworks on the 4th Special
Part 3: The Patty's

Country Bobs Sauce

If you go down the sauce condiment aisle at an actual supermarket these days (Dominicks and Jewel don't count) you will be greeted by 100's of different bottled sauces. Most of these sauces come from old family recipes to the aisles of Americas markets with an American dream of becoming the next big thing. The selection can be overwhelming and while its obvious to select an independent manufacturer like someone other than Kraft the decision of which one to select is hard. There are so many to try but I got one for you that is worth filling your pantry with. Country Bob's all purpose sauce has become my go to choice for marinating a burger before it hits the grill-giving it that little extra bit of flavor that takes a burger from good to great.


Click Here to find out where you can get good with Bob
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Country Fresh Burger

You have to take advantage of fresh summertime produce when its available and its no different when making burgers. I love a fresh grilled burger done up deluxe style served with all the fresh fixings available at your local farmers market.

Ingredients

patty of fresh beef (80/20) marinated in Country Bob's Sauce

fresh sliced beefsteak tomatoes
thinly sliced red onions
fresh lettuce leaves
local cheese


Summertime in the city

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Chicago Char Cheddar Bacon Burger With Grilled Onions

What can we say? the char cheddar burger is a hybrid of a Chicago/Wisconsin super treat. These burgers can be found at the many different hot dog/burger stands around Chicagoland and now in the comfort of your own backyard. The combination of flavors from the Merkt's cheddar spread, bacon, grilled onions and charred edges makes for one of the tastiest burgers on the planet. So easy to recreate at home as long as you have fire.

Ingredients

patty of fresh beef spread with Country bobs sauce
Merkt's cheese spread
Nueske's bacon...cooked to crispy perfection
grilled onions made in the bacon grease
sesame seed bun


Who says Chicago isnt a burger town?
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Wisconsin Bacon Mushroom Swiss Melt

This is a burger I like to make over summer when the mushroom are in full bloom from River Valley Ranch in Burlington, WI. I will usually never order a mushroom Swiss melt when I'm at a bar or restaurant and that's because I have yet to fond a variation that comes close to this. The first thing your going to need is some bacon from Neuske's-dont even think about substituting-it must be Nueske's. The next thing is some fresh button mushrooms from RVR mushroom farm (about 90 mins from Chicago) and some Wisconsin Swiss cheese.

Take the bacon and crisp it up on a pan and set aside when done and add the thinly sliced mushrooms to the bacon grease and cook until done. Grill up a patty with diced onions, peppers pushed into the top and bottom and build your burger accordingly.

Ingredients

1 beef patty covered in Country Bob's
1 cup of fresh button mushrooms
Nueskes Bacon
Swiss cheese
diced onions/peppers


This burger is best due to its quality toppings


Patty on the grill


Ready to consume
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Juicy Lucy

The Juicy Lucy is a popular regional variation of a cheeseburger that comes to us from Minneapolis, MN. Its signature is the fact that the cheese is oozing in between two patties rather than on top of one. I found this recipe over at AHT and tried it at home. Its just another fine example of a burger coming out of the Midwest.


^If making 2 burgers make 4 pattys etc...


^Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties.


Make sure to not let any air bubble whatsoever or else the cheese oozes out premature


She's so pretty


Its getting hot in here
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Muff Burger (a chibbqking special)

The Muff Burger was born on the 4th of July in 1776 in the carriage lot behind Independence Hall when America's forefathers decided to create an All-American burger that would stick it to the British. They took a ball of fresh beef from the heartlands of America and smashed it on a griddle as if it were a Redcoat. The beef begged for mercy as it seared it screamed and bled the blood of King George the 3rd into the charcoal fires of liberty. As George Washingtons troops scarfed down their burgers topped with American cheese, Canadian bacon and a fried egg served atop an English muffin they chanted "eat my muff" "eat my muff" to the captured British soldiers across the river.

Ingredients

1 ball of beef spread with Country Bob's-it's the American Way
-You dont use worcestershire or else it gets British blood
1 toasted English muffin with butter
1 slice of Canadian bacon crisped on the griddle
1 slice of American Cheese
1 fried egg


Independence from the British!
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Have a super 4th of July...there isn't a better holiday out there so make sure to enjoy it responsibly so you can see another. See you next week with a whole new set of amazing food stops and recipes. Be sure to check out chibbqking next week in the Redeye Virtual Kitchen Stadium cookoff.

Grilln' the 4th: The Land of Encased Meats

~Fireworks on the 4th Special
Part 2: Da Tubes

Is there anything more American when it comes to sausage? a quick cruise thru the sausage aisle at your local supermarket will take you across the globe from Germany to Poland, Spain to Mexico and all parts in between. When people came to America by boat in search of freedom and better times they brought with them their family's sausage recipes and soon opened butcher shops and before you knew it the U.S was the land of encased meats. Do you and your guests a favor this 4th and fire up your grill with these All-American sausages and skip the Oscar Meyar's. Here is the 1st installment of the Tube edition of Fire & Fireworks on the 4th.

The All-American Brat

Its not hard to recreate a perfect brat like those you would get traveling the roads of Wisconsin this summer. In fact its about as easy as it is to make a boring hot dog with ketchup and mustard. Do you have something that is as much a part of your summer as the brat is part of America's? Then enter it into the create your own _____ville contest over at Johnsonville for a chance at $10,000 in cash and prizes. Dont have one you think is worthy? Vote for one of mine.

^Vote for chibbqking in the Grillmeister Category by clicking HERE

^Vote for chibbqking in the Vacation category by clicking HERE

Ingredients

Brats from your local butcher or some Johnsonville Original Brats
a few cans of Wisconsin beer such as High Life
1 stick of butter
3 onions sliced
mustard of choice
brat buns


^What you'll need



^Step 1: melt 1/4 stick of the butter in a pan large enough to boil your brats in
~add onions and saute in butter until translucent



^ Step 2: add beer and rest of the butter to the pot and bring to boil and add brats
~reduce heat to simmer and let sit in tub for 10-15 minutes



^Step 3: Remove brats from beer and grill them until nicely charred



^Step 4: add charred brats back into the beer and butter pool and allow guests to dress their own brats


Do it right this 4th


favorite sausage? Johnson
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Bears, Hawks, Cubs, Bulls, Bulls, Bulls, Bulls, Bulls, Bulls, Bulls
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chibbqking Presents the Bill Swerski Polish


Natural Casing Polish Sausage from the Vienna Beef Factory Store


Click Here for info on making the perfect Polish
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Char Cheddar Bacon Cheese Dogs


Vienna Beef Natural casing Hot Dog


Topped with Merkt's Cheddar and Crispy Bacon. Click Here for info.
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Best of Chicago Sausage Sandwich



^This is a chibbqking creation consisting of char-grilled hot Italian Sausage from Freddy's in Cicero topped with Pop's Beef hot peppers served on D'Amato's Bakery French bread.

Vienna Beef Factory Outlet
2501 N Damen Ave
Chicago, IL 60647-2101
(773) 278-7800

The Legend of the McJeff

~Fireworks on the 4th Special

Part 1: a chibbqking Signature Sandwich

I want to take this 4th of July holiday to introduce to you Chicago's newest Celebrity sandwich. You know the Italian Beef, his cousin the Combo, the Jibarito or the the breaded steak and who could forget the Mother in Law? The Rib sandwich is a Chicago thing and its where the McRib was concocted and where the McJeff was born. It was the summer of 1929 when then chibbqking consigliere Jeff Barzinini Jr who also happens to be affiliated with the "Don Barzinini" sandwich created the legend known around Chicago today.

It was also around this time that Moonshine Highway #9 from St. Louis to Chicago-which was run by Jeff Barzinini-was in full swing. The people of Chicago said to hell with the government and were getting their kicks from Route 66 before it was even built. Overseeing everything was Don Nini who opened up a "soda shop" in Chicago's Lincoln Park neighborhood. It was here that the now famous McJeff was made on a muggy July night when the smoke had cleared and the moonshine was gone and the patrons had gotten hungry.

Don Barzinini checked the fridge where he found some hamburger buns, cheese and some homemade hot links and BBQ sauce given as a gift to the family by a whiskey runner named Red from Bronzeville. The rest is history. Meet the McJeff.

McJeff Sandwich


Pick up the stuff for McJeffs and other 4th of July grilling goods at Moo & Oink

Ingredients

1 package Moo & Oink Hot Links (beef or pork)
1 package cheap buns
1 package American cheese
1 bottle of High Five BBQ sauce


What you'll need


^Step 1: Slice the hot links in half as shown above


^Step 2: Grill each link piece until nice and charred on the outside on all sides


^Step 3: Remove from the grill and slice down the middle as shown above
~It will still be raw in the middle-that's ok. Slather the patty link with BBQ sauce




^Step 4: Return the patty to the grill and char it on both sides adding sauce gradually


^Step 5: Brush both sides of hamburger bun with sauce and place on grill
~add slice of cheese let melt and build your sandwich

The McJeff Sandwich
-a Chicago summertime signature









You can use both pork and or beef hot links but Jeff insisted that the beef was the way back in the day of the bootleg and we couldn't agree more. Just make sure to pick up both pig and cow and let yourself be the boss.

~make it a TexJeff (seen above) by adding a sliced avocado sprinkled with chili powder

~Make it a Big Daddy Deluxe by adding a slice of raw onion and pickles

~Make it a Big Boss Daddy Wu Wu times two by adding both a pork and beef patty link topped with bacon, onions, pickles and cheese.

~Make it a Snizzoop Munchies Spizzecial by smoking the link with hickory wood and adding bacon, cheese, pickles and onions

Happy July. Loosen up let your hair down and join the grilltivities.

July 2nd: Fireworks Special Part 2: Da Tubes

July 3rd: Fireworks Special Part 3: The Patty's

Be sure to check out chibbqking next week in the Redeye Virtual Kitchen Stadium cookoff. You best get out and vote...especially since you don't gotta get out and go anywhere. You can vote from home in your Hello Kitty underwear for all I care.

Exploring & Eating SW Michigan

-Grubbing in Michigan
Where the locals eat.

It took almost all of June but I think summer weather is finally here. The heat index was high this past weekend and the reason people from Chicago deal with nine bad months of weather a year is for the amazing three months of summer has begun. Chicago might be the best city on the map when it comes to traveling during the summer months. There isn't a place on earth with more stuff going on from the festivals to the baseball to the beaches there's always something to do and visitors come by the 100's of 1000's everyday. With all that said one of the reasons the locals love summer so much is because we get to leave the traffic and tourists here and head out to the many summer vacation destinations that surround Chicago. The people of Chicago are very lucky to have access to so many different areas via a short car ride and the shores of Michigan might be the most popular stop for us FIB's.


Freshwater coastline is abundant in Michigan

I'm sure that by now you've heard or seen the "Pure Michigan" ad campaign that's been going strong for at least three years now. I don't know about you but Tim Allen and the people behind them do a damn fine job in making me want to get out of the city and head up to Michigan. It's no doubt one of the prettiest states in America over the summer period and like the commercials say there is no place in the world with more fresh water coastline so its also got the beaches. I happen to be big on beaches and have been to quite a few all over Florida and the Caribbean and I still think Michigan has the best beaches in the US without question. The sand is perfect and jumping into the fresh water of Lake Michigan and Superior are about as refreshing as it gets on a 100 degree day. Fresh water is much better than salt water and you don't have to worry about any crazy creatures swimming around looking for lunch.


Michigan has great summertime produce and many master micro brewers

The people of Chicago travel all over Michigan but a huge percentage can be found in Michigan's Harbor Country. Its just 90 minutes from Chicago and a totally different world where people party and relax. It doesn't matter if your 19 or 59 everyone has a good time up there over summer. Its collection of quaint little beachside towns is the perfect summer getaway without getting on a plane. In fact I have yet to come across a place in all of Michigan that I didn't like and yes I've been to Detroit a few times-great eating and interesting sites in Detroit and Windsor.


Pure Michigan = lots of green

Over at the Pure Michigan website they describe Harbor Country as a place "where five star dinners go with flip flops and the day's agenda can change on a whim. Where the fast pace of life slows down and yields to the lazy luxuries of sunsets over Lake Michigan, plankwood sidewalks and dockside cafes. Of art and antiques and long afternoons whiled away in the tasting rooms of world-class wineries. Just 90 minutes from Chicago is Harbor Country, a treasure of lakeside towns, shabby-chic shops, countryside communities, heavenly beaches and the most spectacular sunsets in the state.' I told you they do a good job because that's a head on description of whats its like. But what about the food? oh that's pure too.

The Food Stops of Michigan's lakeside towns


South Haven's blueberry Fest is a blast...the pies and ice cream shine

Whenever I head up to Michigan over the summer I make it a point to get off at the Warren Dunes State Park exit on I-94. The first reason for this is the beach at Warren Dunes. It just might be the best beach in Michigan. It has perfect everything so I like to stop there and get some water and sun and then continue my journey by taking the bi-way's of the state so I can get a real feel for it. On my last trip up there I was rewarded heavily for my ways by coming across a heavy smell of BBQ in the air as I rode Blue Star Memorial highway into St. Joseph's. The smell was strong and I knew there was some BBQ to be had somewhere and then out of nowhere I passed Dale's Donut Shop. Dale's is a popular independent donut shop that I have yet to get too. Its closed on Sunday's but making up for it is the state of the art BBQ pit parked in the lot serving out smoked meat sandwiches. The Hickory Pit people can be found serving their real smoked meat BBQ sandwiches in the parking lot of Dale's from Thurs.-Sun.


Pulled Pork was good with a nice hint of smoke


The Smoked Bologna was my favorite


Smoked and chopped ham was also mighty good

So as you continue down the scenic Blue Star highway further into Michigan you will pass by Roxy's Hamburgers which is also located in St. Joseph. Roxy's is an old school drive-in that play's the 50's style of the genre. When you walk in there's all sorts of memorabilia from the '50's along with those little jukeboxes at each table. I'll be the first to say it felt a little gimmicky upon entering but there was something about it that also made me think it was at least worth trying. maybe it was the old school sign or maybe it was the fact there were many locals eating in there right between dinner and lunchtime. I figured if it was busy during the off-season it must have something going for it.


The burgers of Southwest Michigan

The burgers at Roxy's are typically served in a deluxe manner but I decided to try my usual first order for a burger spot. I got a cheeseburger with mustard, pickles and onions and passed on the fries since I could see they were plain old freezer fries. I thought the burger might of been a tad dry like they were using 85/15 beef but it wasn't so dry it was inedible. In fact it was a perfectly fine variation of a old school cheeseburger. If I passed by again and was hungry for a burger I might stop in again.


Roxy Burger


old school style with just mustard, pickles, onions

Back into the car and back along the road of M-140 aka Blue Star highway into one of America's most historic little towns you've probably never heard of. I spend a week or two each summer in Sister lakes, Michigan which is a nice little town on a lake minus the chaos of the Harbor Country. Its great because its made up of a bunch of lakes and is still close to the great lake. It's not too far from M-140 and so I'm very familiar with the area. One thing you know about this site is we dont BS-I'm telling you if your looking for peaceful harmony with no traffic jams and want to get away from the people in harbor Country who you already see everyday in the city then try the many little lakes of Sister Lakes, Michigan. The small little vacation community takes you back to a time when life was simple. So ride a boat, swim, fish, BBQ, take a walk around the lakes and take in the scenery-it doesn't matter the only activities involve some form of relaxation.


The view of Big Crooked lake from the lovely Hilltop Resort

About four or five years ago we took a little road trip from Sister lakes just to cruise around and see what was encompassing the area so we hopped on M-140. My buddies dad took us to Covert, Michigan to see if the local library was open on this specific trip. It was right after the civil war that both black and whites came together in this town that was a popular stop on the underground railroad. But its history goes all the way back to the 1860's when its settlers-also both black and white- lived as peers, friends and even family.

There's not much much going on in Covert these days but there are still a number of people both black and white living together and quite a few food stops in the outlying communities. I swear as soon as stepped foot and drove thru the neighborhoods and cemetery I could feel the history and became immediately enamored with this little farming community. Its history attracted historian Anna-Lisa Cox where for more than a decade she traced the trails of the pioneers and released a book in 2006. I would recommend checking out this story from NPR.org to learn more about Covert and its past. Its a good read.


Covert is a history lesson within a little town

I go back to Covert every year to just to take a drive and see what happening during summer. I imagine its pretty much the same as it ever was. Not much going on but anyone that knows basketball knows the state of Michigan produces talent and the tiny little town and high school of Covert has won what I believe to be four state class D titles. So as you continue on M-140 in Covert going towards the lake you will come into South Haven, Michigan and if your lucky enough catch a sign for Bob's Processing just off M-140 a mile or two down on 16th ave. Luckily for you there is no luck needed because I'm telling you to go there.


Click here to check out Bob's website

It was on the trip thru Covert that we first found this five star smoked meat shop run by Bob Filbrant, who also happens to be a member of the AAMP cured meat Hall of Fame. Bob grew up working in various meat departments as a youth and for almost 30 years now as operated Bob's Processing in South Haven, Michigan. Items available include hams, turkeys, chickens and the bacon. Yes Bob is bringing in the bacon. As in bringing in the best bacon I have ever had in my life. I've done quite a few award winning bacon from the various gastro pubs around Chicago and my days in Wisconsin. You'll get the idea when you walk in and see ton's of blue ribbons on the walls.


as a lifelong resident of South Haven...Bob and his smokers are well known


Bob knows bacon

If you have a place or are taking a vacation in Michigan this summer then you best get on over to Bob's and fill your basket with breakfast meats like bacon, ham and sausage. Not only will you thank me but whoever your traveling with will thank you...every bite they take. Just make sure to call ahead as the hours are on the early side.


BACON, BACON, BACON!!!!

I hope you like pig because our next stop is Ranch House Ribs right down the road from Bob's along M-140. The little BBQ shack can also be missed in the blink of an eye but if you catch it you'll be lucky. Like any other true BBQ shack it can be different each time in that when you smoke BBQ its never an exact time they come off when there ready and taste better fresh out of the smoker. With all that said its always been good on each one of my visits.


The sign along M-140


Looks legit

I like Ranch House for both their spare ribs and rib tips. Orders come with wonder bread and an assortment of sides along with mild and hot BBQ sauce which I ordered on the side. The smoke ring was perfect and while they weren't jello like (they smoke them) they also weren't the type you have to chew and struggle with like a dog. The hot sauce wasn't all that hot and the mild was very tangy and a little sweet, I always go sauce on side so that I can taste the meat. I prefer to just dip it and get a little sauce on each bite. Ranch House is a good bet for any BBQ fan in the area, The sides are decent and the chicken is good but the smoked pig parts are the reason to stop in.


Rib tips with hot BBQ sauce on top


Spareribs with sauce on the side

One thing you can expect to find on a cruise along Blue Star highway are bars/roadhouses. The choices are plenty but there's one spot where that the locals seem to fill up on a regular basis. The Curve Inn is a spot that I found with a friend on a cruise to the beach hone day and by the looks of the packed parking lot at midday on a weekday it was pretty obvious they did something right in there. Its the definition of a locals hangout so when you walk in you may get a stare or two from the regulars that don't recognize you.


Curve on in for some good eats


Grubbing in Michigan: Where the locals eat

The menu at the Curve Inn features plenty of fried foods and sandwiches but this isn't the fried food found in your grocers freezer. On top of the beer, pool and it being a place for locals to hang it is also a nice spot to eat. During my 3+ visits I have been anything but disappointed with the food. In fact I was as impressed as your going to get with the food from a little shack/roadhouse such as this. The majority of the menu features freshly fired items including the signature dishes of fried catfish and fried bluegill. Nothing comes from a freezer bag and the fresh cut fries and hush puppies are right on par with the best I have had. Another interesting item that seems to be popular with the regulars are the pig wings. They take a piece of pork and put it on a skewer and deep fry it and then toss it in one the sauce options. Think chicken wings but with pork.


fried catfish basket


Fried bluegill with hush puppies


Pig Wings

So if your looking for me this 4th of July, I'll be in Michigan.

Dale's Donut Factory (BBQ pit in the parking lot)
3687 S Lakeshore Dr
St Joseph, MI 49085-9205
(269) 429-1033
Website

Roxy Hamburgers
2629 Cleveland Ave
St Joseph, MI 49085-2203
(269) 983-1172



Bob's Processing
70705 16th Ave
South Haven, MI 49090-9762
(269) 637-5739
Website

Ranch House Ribs
23090 M 140
South Haven, MI 49090-9427
(269) 637-3589



Curve Inn
10336 Blue Star Memorial Hwy
South Haven, MI 49090-9401
(269) 637-5070