Moinks!!!

When you cross a "Mooo" with an "Oink" you get a Moink!! Ok...I guess you had to be there ;)





So I was asked to go on the morning news on WSIL TV3 this Friday to show what I'm gonna fix for the SuperBowl.
My first thought was ABT's (Atomic Buffalo Turds) but I did those last year.
Armadillo eggs is certainly an option...no, to involved
Sliders, no. Peach salsa? no fresh peaches...darnit!!
I've never made Moinks...Yea!!!
Moinks are meatballs wrapped with bacon and grilled then sauced!!
Hmmm...I just gave you the recipe!!

Click HERE

These are Moinks and this is how you make them!!

You will need:

1. Italian Meatballs. Either fresh or frozen. Now before you have a cow (get it!!Hahaha!!)  I prefer fresh too but frozen is so much easier and there are a lot  of other things to do before Sunday, so frozen it is!!

2. Bacon...

3. Rub: 

1/4 cup granulated garlic
1/4 cup black pepper
1/8 cup cayenne
1/2 cup paprika
3/4 cup kosher salt
3/4 cup sugar
1/4 cup finely ground coffee

4. Sauce...any questions?
see below!!

This is almost too simple
Wrap the bacon(1/2 piece) around the meatball
grill indirectly until the bacon is crisp
add sauce. either brush on or dip in.
keep them on the grill 5-10 more minutes, keep an eye on them
EAT!!!!

Click HERE

Click HERE

Click HERE

The BEST Apple Chipotle Glazed Chicken!!!

Ok, I think my favorite food on the grill is grilled chicken. (well, this week anyway)
Last year I did a YouTube video about Glazed Grilled Chicken Check it out Here
Great grilled chicken starts with a great rub

Don't be afraid to make your own dry rubs and seasonings, you will surprise yourself with the results!
Here is the one I use.
1/4 cup granulated garlic
1/4 cup black pepper
1/8 cup cayenne
1/2 cup paprika
3/4 cup kosher salt
3/4 cup sugar
1/4 cup finely ground coffee








I like dark meat and in this cook I used thighs. ANY cut of chicken is fine. Even whole chicken...

Mix the ingredients together in a bowl and coat the chicken

I like natural lump charcoal and I use a chimney starter

Newspaper in the bottom charcoal in the top.
I add smoke wood right before I put the meat on.
For chicken and pork I like fruit wood like apple, pear, cherry, peach... You get the idea!
I really like mesquite for brisket

Let the grill come up to about 350*

 I usually cook the chicken indirectly first then move it over the coals to crisp the skin

Just cook the chicken like you always have, BUT, when you are ready to take the chicken off the grill...

Brush some of this on!!

Click HERE to get yours! 

Ohhh Yea!!! Brush and turn!!!

and brush and turn...

and brush and turn...

and......

This is gonna be UNBELIEVABLE!!! 

and brush and turn...

 Then pull them off the grill.

I cover them with foil for about 15 minutes to let them rest.

Welcome to the 2 Vets BBQ Blog

2 Vets BBQ is a Sauce company

Carl Johnson and Danny Parkhill met in 1987 at Sheppard AFB TX and started a life-long friendship that has taken us halfway around the world to defend this great country.
We are now committed to producing an exciting line of boutique sauce products called "2 Vets BBQ".

We are also committed to helping and honoring our service men and women as well as veterans.

We will be contributing a portion of our profits to various veteran groups because we feel that we owe them SO much for their service and sacrifice.

Danny was the owner of Rugged Cross BBQ and developed a line of AMAZING sauces and rubs that we know you will LOVE!!!

Our flagship product is 2 Vets BBQ's Apple Chipotle Glaze. It's the most unique BBQ product ever. It's not just a BBQ sauce or a dipping sauce or a stir-fry sauce...Carl calls it "The Swiss Army Knife of Sauces"!!! We just introduced 2 brand new products, Carolina Sauce and Bravo Sauce and we are excited beyond words!!
So we thank you for your business and encourage you to subscribe to our Youtube channel for news and updates as well as new installments of our line of how-to videos!!

In this video, Danny shows how to cook steaks Cave Man style!!!