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  • Chevy Corvette Turned Speed Boat. Check This Baby Out!

    Posted by Mike DuBord

    Seeing a Chevy Corvette tearing up a freeway is a common site all over the United States, but we never thought we'd see one riding the waves. Performance boat manufacturer Marine Technology, Inc. wanted to change that, and the result is an insanely powerful aquatic speed demon called the ZR48 — a boat that boasts neck-snapping speeds and a massive price tag.

    Built using parts from a genuine Corvette ZR1, the ZR48 oozes style. Its sleek body lines are undeniably auto-inspired, and great touches like genuine taillights and Corvette badges make it a treat to look at. The boat's body is built out of lightweight carbon fiber, which is as strong as metal but much lighter.

    But it's not just the outside that will appeal to Chevy diehards, the interior has been given an equally stunning treatment. After entering through custom gull wing doors, the driver is treated to a true Corvette cockpit, complete with an original shifter and steering wheel. Leather and suede seating provides room for six, and a 8,000 watt sound system ensures that the party never stops.

    If you feel like enjoying some quality programming while cruising the open sea, you can switch on the built-in LCD displays which come complete with Apple TV and a mobile wifi hotspot. iPad owners get additional treatment with a custom dock and charging station. The accessories alone are powered by a standalone Fischer diesel motor. The ZR48 has just as much "go" as it has show, and a pair of 1,350 horsepower, twin-turbo Mercury Racing engines deliver speed on demand.

     

    The 48-foot monster boat comes with a special, tricked-out trailer to suit its extra wide stance. The transporter features a total of 5 TVs, a DVD player, LED display lighting, and matching paint scheme. In transit, the boat is situated sideways on the trailer to avoid the need for special highway permits.

    As you may have guessed, the customer nature of the ZR48 and its luxurious touches demand top dollar, and a price of no less than $1.7 million is being asked. The one-of-a-kind boat will undoubtedly make you the star of whatever marina you frequent, and wealthy Corvette fans will surely find its charm hard to resist

  • BACON!!! My Absolute Favorite Food.

    Posted by Mike DuBord

    Let's face it, bacon can make a chocolate cake taste better. I don't even know how to explain it. Salty pork that's charred, crispy, salty...Did I mention salty? I know it's not just a guy thing because my wife loves bacon as much as i do. Just look what it can do to a simple Grilled Cheese Sandwich.

    BBQ Style Grilled Cheese Sandwich

     

    What You Need

    4 thick-cut white bread slices
    2   KRAFT Singles
    4 slices OSCAR MAYER Bacon, cooked
    1   tomato, cut into 4 slices
    2 tsp.  margarine, softened
    2 Tbsp. MIRACLE WHIP Dressing
    2 Tbsp.  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

    Make It

    HEAT greased grill to medium-low heat.

    FILL bread slices with Singles, bacon and tomatoes to make 2 sandwiches. Spread outsides of sandwiches with margarine.

    GRILL with lid closed 4 to 6 min. or until Singles are melted and bread is grill marked, turning once.

    MEANWHILE, mix MIRACLE WHIP and salsa. Serve as a dip for sandwiches.

  • Bull's Eye Carolina Style Wild Fire Pork Sammy.

    Posted by Mike DuBord

    What You Need

    1 boneless pork shoulder (3 lb.)
    1 bottle  (17.5 oz.) BULL'S-EYE Carolina Style Barbecue Sauce
    1/2 cup packed brown sugar
    4 tsp.  hot pepper sauce
    1/2 tsp. paprika

    Make It

     

    PLACE meat in slow cooker.

    MIX remaining ingredients; pour over meat. Cover with lid.

    COOK on LOW 8 to 10 hours (or on HIGH 5 hours).

  • ROCK USA...ROCKED!

    Posted by Mike DuBord

    Here's a pic of myself with Journey before taking the stage at ROCK USA.

    Congratulations To The Entire Staff From Rock USA for Putting On a Weekend We Won't Soon Forget!

    My wife Tammy and I had a blast this past weekend at one of the best music festivals I've ever attended. I've been in radio for 25 years and have attended more of these types of events than I can count. This...Was the best!

    Extremely organized, security people who were pleasant and proffessional. I was never more than a hundred yards from a food vendor, bar or porta potty...AND...a talent line up that was simply put, well worth my time, effort AND money.

    I realize the folks from Starshow Presents have a lot of experience from "Country USA" but quite frankly, I'm pleasantly surprised...or...Shocked at how well things went for this 1st time "Rock" event. Even though Mother Nature played a critical role in the success of Rock USA, let's face it, it was Dan Liebhauser, his wife Cher and their entire crew, who deserve the credit for an incredible weekend for us Rockers.

    Thank you Dan. I'm already looking forward to next year!

     

  • Grillin time is my favorite time of year! Here's one for you "Dog Lovers", Coney Island Hot Dogs.

    Posted by Mike DuBord

    What You Need

    1/2 lb. ground beef
    1   onion, chopped
    1 can (8 oz.) tomato sauce
    1 tsp.  chili powder
    1/2 tsp. Worcestershire sauce
    1 pkg.  (16 oz.) OSCAR MAYER Beef Franks
    10 hot dog buns

    Make It

     

    BROWN ground beef with onions in large skillet; drain. Stir in next 3 ingredients. Bring to boil; simmer on low heat 10 min., stirring occasionally.

    MEANWHILE, cook franks as directed on package.

    PLACE franks in buns; top with ground beef mixture.

  • The Mix of Sweet Italian Sausage and Ground Beef make This One of My Favorite Burgers!

    Posted by Mike DuBord

    Sweet Italian Sausage Burger

    What You Need

    3/4 lb. Sweet Italian sausage
    3/4 lb.  ground beef
    1-1/2 cups KRAFT Shredded Italian* Five Cheese with a Touch of PHILADELPHIA, divided
    1   egg
    6 hamburger buns
    2 Tbsp.  thinly sliced fresh basil
    2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
    6   romaine lettuce leaves
    1 large tomato, cut into 6 slices

    Make It

    HEAT grill to medium heat.

    MIX sausage, beef, 3/4 cup cheese and egg; shape into 6 (1/2-inch thick) patties.

    GRILL 5 to 6 min. on each side or until done (160ºF), toasting cut sides of buns on the grill for the last minute. Meanwhile, combine remaining cheese, basil and dressing.

    FILL buns with lettuce, tomatoes, burgers and cheese mixture.

  • Grlled Cordon Bleu Pork Chops. You're going to love the Marinade in this recipe.

    Posted by Mike DuBord

     

    Ingredients

    • 4 bone-in pork loin chops (1 inch thick)
    • 1/2 cup ketchup
    • 1/2 cup water
    • 1/4 cup white vinegar
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons brown sugar
    • 2 tablespoons dried minced onion
    • 1 tablespoon soy sauce
    • 1 tablespoon lemon juice
    • 1 teaspoon garlic powder
    • 1 teaspoon ground mustard
    • 4 thin slices fully cooked ham
    • 4 thin slices part-skim mozzarella cheese

    Directions

    • Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally.
    • Place a cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. Insert a ham/cheese roll in each pocket; secure with soaked toothpicks.
    • Grill, covered, over medium heat, turning and basting occasionally with reserved marinade, for 25-35 minutes or until a meat thermometer reads 160°. Remove toothpicks. Yield: 4 servings.


  • The 4th of July is right around the corner and this is my all time favorite rib recipe.

    Posted by Mike DuBord

    Nothing will get your holiday guests screaming, "LET'S EAT" more than these...

    Molasses-Glazed Baby Back Ribs!

    Ingredients

    • 4-1/2 pounds pork baby back ribs
    • 2 liters cola
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon garlic salt
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon onion powder
    • 1/8 teaspoon cayenne pepper

    • BARBECUE SAUCE:
    • 1/4 cup ketchup
    • 1/4 cup honey
    • 1/4 cup molasses
    • 1 tablespoon prepared mustard
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon salt

    Directions

    • Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight.
    • Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs.
    • Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, turning occasionally.
    • In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill 10-20 minutes longer or until meat is tender. Yield: 4 servings.


  • You Don't Have To Be a Mason To Prepare This.

    Posted by Mike DuBord

    Crispy Brick-Grilled BBQ Chicken

    What You Need

    3 Tbsp. paprika
    2 tsp.  seasoned salt
    2 tsp. black pepper
    1 tsp.  ground red pepper (cayenne)
    1 tsp. dry mustard
    1   broiler-fryer chicken (3-1/2 lb.), cut lengthwise in half
    3/4 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, divided

    Make It

    HEAT greased grill to medium heat.

    WRAP 2 bricks with foil. Mix seasonings; rub under chicken skin. Reserve 1/4 cup barbecue sauce; refrigerate to serve with cooked chicken.

    PLACE chicken, skin-sides down, on center of grill grate. Top each chicken half with 1 wrapped brick. Turn off burners directly below chicken; cover grill with lid. Grill chicken 30 min., turn chicken. Replace brick. Grill 15 min. Remove brick. Brush chicken with half of the remaining barbecue sauce. Continue grilling 15 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce.

    SERVE with reserved barbecue sauce.

  • A Fathers Day Meal That Dad Won't Soon Forget

    Posted by Mike DuBord

    Skewered Surf & Turf With Grilled Vegetables

    What You Need

    1/2 cup KRAFT Zesty Italian Dressing
    1/4 cup  KRAFT Real Mayo Mayonnaise
    Juice from 2 limes (about 1/4 cup)
    3   jalapeño peppers, stemmed
    4 large cloves garlic
    1-1/4 lb.  boneless beef sirloin steak, cut into 1-1/4-inch pieces
    1-1/4 lb. uncooked deveined peeled large shrimp
    3 small  green bell peppers
    2 large zucchini, trimmed, cut lengthwise in half
    1 large  onion, quartered

    Make It

    HEAT grill to medium heat.

    BLEND first 5 ingredients in blender until smooth. Reserve half the dressing mixture to serve with the grilled shrimp and meat.

    GRILL vegetables 10 min. or until crisp-tender, turning and brushing occasionally with some of the remaining dressing mixture. Meanwhile, thread steak onto 5 skewers and thread shrimp onto 5 separate skewers. Add to grill along with vegetables. Grill 5 to 7 min. or until shrimp turn pink and steak is done, turning and brushing occasionally with remaining dressing mixture.

    REMOVE vegetables from grill; cut off stems and remove seeds from peppers. Chop all vegetables into 1-inch pieces. Place on serving platter. Top with shrimp and steak skewers. Drizzle with reserved dressing mixture.

  • One of The Best Grilled Sammy's On The Planet!

    Posted by Mike DuBord

    Stampede Steak Sandwich

    What You Need

    1 boneless beef sirloin steak (1 lb.), 3/4 inch thick
    1/3 cup  KRAFT Original Barbecue Sauce, divided
    1/4 cup MIRACLE WHIP Dressing
    1 Tbsp.  GREY POUPON Dijon Mustard
    4 French bread rolls, split
    4   KRAFT Big Slice Sharp Cheddar Cheese Slices
    1 tomato, cut into 4 slices

    Make It

    HEAT grill to medium-high heat.

    GRILL steak 8 to 10 min. or until medium doneness (160°F), turning and brushing occasionally with 1/4 cup barbecue sauce.

    MEANWHILE, mix dressing and mustard; spread onto cut sides of rolls, then spread with remaining 4 tsp. barbecue sauce.

    CUT steak across the grain into thin slices. Fill rolls with meat, cheese and tomatoes.