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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 Muck boy 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.

Smoked Meat Loaf

In a bowl mix the stuffing and beef broth let stand until all the broth is absorbed by the stuffing. I use about 1/2 of the beef broth. In another bowl combine the meat diced onion, green pepper and jalapeno pepper. These ingredients can be added more or less to taste, I use one medium onion, 1 medium green pepper and one large jalapeno with the seeds and veins removed. Again the size of the dice is your choice, I like a small dice. Now add the stuffing mix and eggs and combine thoroughly. I form two loafs on a smaller grate that fits into the smoker, covered with aluminum foil. Season liberally on all sides with the barbeque seasoning. With a fork punch a few holes in the foil, this allows some of the fat to drain off and the smoke through.
Heat the smoker to 275 degrees and have a good smoke rolling, then place the loafs on the middle rack in your smoker and smoke until the internal temperature of the loafs is 165 degrees. When done remove and let stand for 10 to 15 minutes, then slice and enjoy.

Ingredients:
2 to 3 pounds of Ground Chuck or 80/20 - not to lean or the loaf will dry out in the smoker.

1 box of Stove Top Pork Stuffing


Onion

Green Peppe
r

Jalapeno Pepper

3 Eggs

1- Box Beef Broth

Barbeque Seasoning
- Your Favorite

2 - Table Spoon Liquid Smoke

Favorite Smoking Wood

 
Brandon's 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 burger 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


Sauteed 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). Sauteed 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, Worcestershire 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 Worcestershire 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 bamboo skewers
1 teaspoon of fresh minced garlic
1 – aluminum half steam table pan

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