How To Make Alabama White Sauce

Homemade Alabama White Sauce.

As the four of you who actually read these writings are aware: I am a big fan of the Union Woodshop.  Their pork is on point and the beef is ballin’ out. However, quality meats aren’t the only must-have to run a successful BBQ joint, like the Woodshop.  As G. Love put it, “my baby’s got sauce.”  You need some diverse sauces to really bring out the best in your BBQ servings.  The Woodshop allows your tastebuds to travel the country with their sauce samples.  Traditional Memphis sauce (for that true Beale Street BBQ flavor), a Chinatown inspired New York BBQ, mustardy South Carolina, chipotle Texas, mayo based Bama white sauce, and two off the menu favorites–Hell Sauce (ghost pepper infused, but not overpowering) and North Carolina (a vinegar sauce perfect for pulled pork–but that’s just me).

All of the sauces are, as Guy Fieri would put it, DYNAMITE.  Take a finger and try them all, see what you like.  Through many sessions of trial and error, I have discovered that BBQ sauce is like wine.  For each meat, there is a sauce that you should pair it with.  Nothing shows this correlation better than the Alabama White Sauce and chicken.  Ooo baby.  This sauce can turn bland chicken into a cocky rooster.  They should call it Foghorn Leghorn Chicken.  It’s got attitude.  I usually don’t go to BBQ places for the chicken, but this sauce, alone, changes my mind every time.  Now, I’m proud to say, I’ve learned how to make it.  Well…not theirs…theirs is definitely still better than mine…but I’m close!  It’s super easy, too.  You most likely have all the ingredients you need in your fridge in pantry already.  Here’s what you need (to make enough for a group, or save some for later):

• 1 cup mayo (light works, if you’re worried about that)
• 1/4 cup apple cider vinegar
• 1 tablespoon hot chili paste
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon Worcestershire
• 1/2 teaspoon celery seeds
• 1/4 teaspoon cayenne pepper
• 1 tablespoon sugar
• dash (or two) of salt and ground black pepper
• tiny bit of garlic, because it belongs in everything

Wrap it up with some foil, let it chill for a little bit and enjoy with some chicken.  Time to grow up, no more Hidden Valley!

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Thai Hard: A Burger Experiment

Them’s some fresh greens.

Anybody who’s been around a kitchen enough knows it’s never wrong to cook with wine. Pour some in the pan, and some in the glass (then repeat as needed). As important as wine is to the process of cooking, I think it’s imperative to cook with good herbs. Now, hold on—don’t go there. Spices, I’m talking spice, girls. What’s a fish taco without cilantro? Bruschetta without basil? Nothing that tickles my fancy, that’s for sure. Herbs provide food with that extra refreshing kick, taking any dish to the next level. It also helps the food taste authentic, giving it the taste of the region. Down in Mexico they love their cilantro, so adding it to tacos creates the nostalgia of cuisine they may have had while vacationing south of the border. Same goes with the cayenne and flavor of Texas barbeque rub, with the right combination of spices, you can create that signature bite.

There’s no denying, I’m totally hooked on food shows like Triple D, Man v Food, and the many adventures of Anthony Bourdain. I credit these shows for getting me passionate, not only about eating unique foods, but preparing them myself. The episodes are like video cookbooks—they literally show you how to create amazing dishes step by step. The other day I saw an episode where Guy Fieri was showcasing a Thai food truck and the chef put together a mouth-watering lamb burger—and put mint and cilantro in with the meat. She then topped the sandwich with some traditional slaw that you often see on Vietnamese and Thai sandwiches. I needed it. The crunch of the slaw, coupled with a refreshing minty burger, set against hot Thai peppers—yes, please. Before I could begin creating an Asian burger of my own, I was judo-chopped with more inspiration after a visit to Detroit’s Green Dot Stables and sampling their Korean slider. It’s a one of a kind burger, the likes of which I have never seen: topped with mild kim chi and peanut butter on the bottom. Somehow this combination of complete opposite flavors comes together perfectly. The hot(ish) kim chi cooled by the peanut butter to create what can only be described as harmony. There was no need to wait; I was ready to get started on my Thai Burger experiment.

Green Dot Stables’ Korean Slider (Detroit)

When I think of Thai flavors, peanut comes to mind first. Maybe that’s just because Pad Thai comes with peanuts? But I feel like it’s common there, so I was for sure going to follow the Green Dot’s lead and incorporate it into the burger. After doing some research, I had a list of ingredients put together and went out to the market. For the slaw topping, I gathered red peppers, broccoli slaw, garlic, cucumbers, basil, cilantro, ginger (great taste, but a lot of work to peel/grate), and a sweet red chili Thai sauce to marinate it all in for that extra hi-ya. You mix all of that together, add some salt and olive oil then set aside to cool.

Thai Slaw. Red pepper, ginger, cilantro, basil, broccoli slaw, garlic, and cucumber.

Ordinary mayo wasn’t going to cut it with this theme, so something funky had to be created. That’s where the magic of cilantro comes into play. I’m a big supporter of cilantro. If cilantro cologne were a thing, I’d probably buy it. For this mayo concoction, there wasn’t a lot of creativity needed. Just add some cilantro and basil to the mayo, a squeeze of limejuice, light olive oil and throw that bad lad in the fridge—don’t serve warm mayo, homie (cc: Michael Scott).

Ooo white death.

The meat is where things start to really get interesting. Following the recipe of the food truck lady, you start by adding some mint to the ground meat. Not much is needed; mint can be pretty strong (although recommended on dates). Green onions then get added to the party, along with some crumbled Sriracha kettle chips for flavor and to use as a binding agent within the meat. Finish by adding some additional sweet red chili sauce to the equation, mix it all together, and get the grill a-going. When ready, apply peanut butter to the bottom bun, grill the top bun and add your cilantro mayo, then place the burger and top with the slaw mix. If you listen closely, you can hear your taste buds thanking you after each bite.

Finished product.

As Guy would say, these burgers were bomb-dot-com, on point, and approved by the Mayor of Flavortown. You almost forget that you’re eating a burger, because the unique flavors combine to create an entirely different eating experience. You now have all the ingredients needed to make it happen, or I encourage you to watch an episode to get inspired to re-create something on your own.

Union Woodshop: A BBQ Smoke Session

When you tell somebody that you’re from Clarkston (Michigan), you’ll likely receive one of two responses: something about Pine Knob (or as the suits would call it ,“DTE Energy Music Theatre”) or something about The Union’s mac and cheese. It may be a small town, but it’s got spotlight eats. The Union’s mac and cheese is so good that you can’t take your eyes off of it to notice Kid Rock at the table next to you. (he’s a regular, the dude’s got good taste for…good taste). It’s so good that the competition is desperate to get their hands on the recipe—having been caught literally trying to get their hands on the recipe. The Union’s grub, interesting ambience (being built inside an old church) and friendly staff led to such great success that the team was able to open a second restaurant (and later a third, and a fourth) next door, the Union Woodshop. The Woodshop offers a different menu than its sister restaurant, focusing on my favorite of all the foods; and since Valentine’s Day is meant to be spent surrounded by what you love, I got some BBQ.

If the Woodshop was a dude, he’d be bearded, sporting a button-up plaid shirt, half-rim glasses, a beanie, but also, like, really good at fixing cars. If that imagery doesn’t work for you, it’s a hipster’s log cabin, with great craft brews, wood-fire pizzas, and mouth-watering, Guy Fieri endorsed smoked ‘que. Like Guy demonstrates on Triple D, my go-to order is the Porker—because what goes better with pork, than more pork? Ground pork patty, house-made hot link, and maple smoked bacon combined with explosive pickled chilies, smoked cheddar, and some South Carolina mayo spread. With all that pig no wonder Porky had a stutter. Poor guy was scared s***less.

A poor phone photo of the Porker.

If all of that pork makes you feel like a pig, the wood-fire pizzas are always on point. I’d recommend the Woodshop pizza, their version of the BBQ chicken pizza. In addition to the smoked chicken, you get pulled pork, brisket, onions, and a tangy Memphis sauce. The other pizzas are good, too; but I have a hard time going to a BBQ joint and not getting BBQ. It’s a sin, certainly a regret (for the secular).

Food isn’t the only highlight of the place, however. Upstairs is also, in my opinion, the “hottest” bar in town. Now, that’s not saying much because there are only, like, three or four bars in town—but it’s still really cool! The music is hip, the feng shui is peaceful, and I fall in love with every server, but that’s just me. There are so many reasons to go to the Woodshop, make it happen.

Grand Rapids: Michigan’s Grub Capital

The Green Well Gastropub in Grand Rapids

Detroit is making a comeback.  It’s picking up the pieces (of rubble) and rebuilding after decades of urban blight, white flight, and corruption.  Now, the city is looking for an identity change, a new way to brand itself in a positive light; to find the perfect model that Detroit should follow, you don’t have to look very far.

Grand Rapids is where it’s at, there’s no doubt about it.  Being a Spartan, I love Lansing–but, as a city, it doesn’t hold a candle to Grand Rapids.  I have no problem admitting Ann Arbor is a beautiful place, but is too, let’s call it, quaint next to the urban-feel you get in Grand Rapids.  Having said that, with all three of those previously mentioned cities being college towns, you won’t have a hard time finding fun in any of these areas–but when you sit down to eat, you’ll see what really makes Grand Rapids so…can I say grand?

Grand Rapids is very liberal, to sum up its population: the city is young, dreadlocked, and studying graphic design at GVSU.  That creative nature and earth-friendly attitude really comes out with the food scene that has developed in the area recently. Most restaurants are going local and organic, giving the city a comfortable community feel.  The beer you’re drinking, the bread you’re eating, and the person cooking it up for you are all local.  If you’re into microbrews, then walking through the city is like your own personal tour of Wonka.  Last weekend, I made a trip to the city with the sole purpose of grubbing down on some out-of-the-box eats and sharing some recommendations with you so you can go check it out for yourself.  Farm-to-table isn’t the only kind of grub you’ll find on your culinary crusade of Grand Rapids.  The city has an eclectic mix of ethnic cuisine: Mexican, Dutch, Italian, Mediterranean, fresh markets, anything you could want to eat is within reach. With limited time in town, I had to make choices on where I wanted to eat, so I opted to try all new places.  So, this meant I that, today, I would not be showcasing San Chez, a tapas bistro, and home of my favorite sandwich ever–EVER: the Pork Belly and Pretzel B.L.T. Sandwich. Sweet, succulent, glazed pork belly, contrasted with cold, creamy apple slaw, fresh tomato, topped with a spicy jalapeño honey mustard, all enclosed in a steamy pretzel bun.  So good that it hurt to write all of that.  I do my best to sample all of the food showcased on the Travel Channel’s Man v Food and Adam Richman’s Best Sandiwch in America, and this sandwich truly trumps the field.  This “only new restaurants” rule also meant I would not be going to another personal favorite, Marie Catrib’s–home of outstanding food that you don’t feel guilty devouring because it’s healthy and made from scratch.  Definitely check out their falafel and desserts.

Good meals are something meant to be shared, and not eaten alone, so my dad and I arrived to town for a late dinner and decided to hit up the Green Well Gastropub.  I may be a sucker, but I always get excited about places that refer to themselves as gastropubs.  Some may consider gastronomy a snobby, bourgeois way to label food; but to me, it means you’re going to get something unique–and the Green Well menu is one of a kind. They have wines made exclusively for them by a local winery (Black Star Farms) and fresh baked bread baked right in town.  Oh, that bread.  We started with an order of their Breads & Spreads and were blown away. Great artesian breads, but the spreads were the talking point.  Three spreads were given with the assortment of breads: a curry lentil dip, that was the perfect mix of spice creating layers of different tastes in the mouth; a blueberry jalapeño spread, an amazing union of heat from the pepper and cool from the yogurt-esque blueberry, interesting take on taste similar to the hot wing-ranch/bleu cheese combo; then, there was the tomato basil dip, perfect for a cool and crisp bite between the spicier spreads.

The Green Well’s Bread & Spread (Dips: curry lentil, tomato basil, and blueberry jalapeño)

The appetizer was good enough to make a meal, but the carbs seemed a bit overwhelming so a real meal was to be had.  I cannot recall the last time I was that overwhelmed looking at a menu.  Everything sounded good.  Korean braised beef and noodles? Yes, please. Fish tacos? All day. Chicken and Waffles, too? After many internal battles and episodes of cognitive dissonance, I finally made up my mind and ordered the Cuban Sandwich and pops went with the Green Well Pad Thai with braised beef.

The Green Well Cuban Sandwich

Despite the plethora of other great choices on the menu, I did not regret my choice for a minute.  It was the type of sandwich where before you even clamp your teeth down you get the rush of flavors to the mouth.  You could probably sit there and just breathe the sandwich in and get your moneys worth (and you save the calories!).  The spices on the pork merge with the bitterness of the Swiss cheese and tangy sweet mustard to create a gift to the taste buds, ending with a crunch of the fresh local bread. Perfection. After every bite I couldn’t help but let out a muttered “Dammit” or “holy hell.”  It was so good it made me angry that I couldn’t have it in my life every day.  You know a food is up your alley when it’s so good that you roll your eyes.  I don’t know why that happens, but I have no problem with it.

Fish Lad’s Menu Grand Rapids Downtown Market

The next morning, I woke up excited for the next venture.  I did some quick research on my phone and found our next chowdown spot–we’d be heading to the Grand Rapids Downtown Market.  To anyone who describes themselves as a foodie, markets are always a utopia, and Grand Rapids didn’t dissapoint.  Everything you’d want to find at a market you could find here.  Fresh produce, butchers, artesian bakers, fresh squeezed juice, sushi, gourmet cheeses, the market is your oyster–they have those, too!  After several laps around the building, stopping to stare at the sausage menu, the taco restaurant, and several other eye grabbing eats I ended at Fish Lad’s.  I can’t see Po’ Boy on a menu and not indulge.  I’m weak like that.  It’s not often that you find a stellar Po’ Boy in Michigan.  I had the option of shrimp, oyster, and soft shell crab; all of them sounded just as amazing as the next so I asked homeboy behind the counter what the go-to is.  Before I could finish the sentence he exclaimed, “Crab. Gotta do the crab.” He looked trustworthy, so I followed his lead and went with the soft shell.  I’ve never had one but it always looks good and I was (and continue to be) intrigued by how one can eat the entire crab shell and all.  It was just as good as I had hoped it would be (paying as much as I did for it).  Each bite a delightful crunch with a fresh seafood flavor that took you out of the frigid Michigan cold and straight to somewhere tropical.  Good seafood makes me nostalgic, I can’t help it.

Fish Lad’s Po Boy

Take a trip to Grand Rapids, catch a Griffin game, get kicked out of the B.O.B., and find something new to eat.  You won’t regret it. Now we need to take that creative gastronomy innovation going on in Grand Rapids and bring it to Detroit.  Food brings people together, and creating a happening food scene is one way to start bringing in intelligent, young people who want to create something impactful from the ground up.

Tacos, juice, and Soft shell crab Po Boy.

Coney 2014: Detroit’s Top Dog

Two Big Chiefs from Bob E.’s Super Chief in Pontiac.

Texas has it’s brisket, Chicago is known for deep dish, and in Detroit we have our Coney Dogs. Brought to Michigan in the early 1900’s by Greek immigrants—you know what, forget the history lesson. Hot dog, onions, mustard, and a meaty (typically beanless) chili sauce—experienced veterans go “heavy, heavy.” They’re cheap, never keep you waiting, and a traditional classic—making it the ideal food for the blue-collar Detroiter. Just like any city you may find yourself in, the food is a reflection of its people—and people in Detroit aren’t afraid to roll up their sleeves. Like the city, Coney Dogs are simple, disheveled, and the whole is greater than the sum of its parts.

Downtown, there are two famous Coney powerhouses, Lafayette and American Coney Island. Next-door neighbors creating a debate among Detroiters that has stretched several generations: who makes the best Coney Dog? It’s a pretty big deal here. The wrong loyalty has been known to end relationships and divide the happiest of homes. Personally, I come from a family with a strong allegiance to Lafayette. If you ever visit, make sure to check out their bathroom—it’s worth the trip. Lafayette and American Coney Island get all the national attention when it comes to Detroit Coney Dogs, but they face a lot of competition. Chains like National Coney Island and Leo’s Coney Island can be found in just about every strip mall in the state. Then, there are the small unheard of Coney joints. The hole in the walls, and well-kept secrets; the types of places even Guy Fieri hasn’t heard of—and it was inside a place like this, about twenty-five minutes outside of the city, that I found Detroit’s best Coney.

Pontiac’s ‘Bob E.’s Super Chief’ holds a special place in my heart. It’s like that indie song you found a year before it started getting plays on the radio. I’m torn between wanting to tell the world about it, and wanting it all for myself. But enough is enough; people have to know about this place. It’s small, fitting maybe fifty people at its maximum capacity. The ambiance is rustic and old fashion—a very nostalgic feel, how it would look if your Grandma were to open her own diner. It feels a lot like home, and the staff always goes out of their way to make you feel like family. However, it’s not the outstanding service or feng shui that makes Super Chief the Top Dog—it’s their Coney. That Coney and its delicious, grilled, buttery bun. Food Porn is an appropriate name. Hold photographs of their buns next to Nikki’s and see which set really make you salivate. The grilled bun adds a satisfying crunch to start and end each bite in ecstasy.

What else separates Super Chief from its competitors? About six inches. Super Chief specializes in footlongs—the perfect solution to their problem of people devouring their product so quickly. I went today and ordered two. After I finished, another pair didn’t sound too bad. They’re so good they always leave you wanting more. Well, except for that time, inspired by Adam Richman, I boldly proclaimed that I could eat six footlongs in a sitting—so my dad took me up on it. Turns out once you get around four, they lose a lot of appeal.

You can never have just one…

If you’re in Detroit and looking for a quick and easy fix, it won’t be hard to find somewhere to chowdown. But if you’re looking for the best Coney around, take the trip to Bob E.’s Super Chief on Walton Road in Pontiac. Make a day of it; turn it into a Harold and Kumar type road trip—a journey to get Super Chief’d.

Bob E.’s Super Chief on Walton Rd. in Pontiac

Campus Chowdown Ep. 3- AFB Bar and Grill- Western Michigan University

For the third installment of Campus Chowdown, we’re off the the Wild, Wild, Western Michigan University where we attempt to mount AFB Bar and Grill’s Bronco Challenge. Yee-haw.

Campus Chowdown Ep. 2- What Up Dawg? – Michigan State University

In the second episode of Campus Chowdown, we return to East Lansing to face the Big Dawg Challenge (9 specialty hot dogs in 20 minutes). Will we be Top Dawg? Or go down as little wienies?

Campus Chowdown: Conrad’s East Lansing

For the first episode of our new food porn web series “Campus Chowdown“, my good friend Al Karsten and I head to our favorite East Lansing grub spot—Conrad’s Collegetown Grill—where we attempt to throw back 3 gigantic wraps each.  Check it out!