The Hungry Dudes

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We know these guys and we like ’em a lot. You should, too.


Dino’s Lounge 5th Annual Rib Burn Out Results!

1,200 pounds of pork spare ribs later and the results are in: The BBQ team "The Pork Kings" comprised of Rogue Estate and Hungry Dudes crews pulled in the "Rookie Team of the Year" trophy from a field of five first year teams and came in a close second to Grand Champions. (The major upset we were smoking for.) Six hours of cherry smoke, slow and low in the maw of R.E.'s BEAST mobile smoker and R.E.'s "Smolder Sauce" made for some amazing ribs and all eight teams served a crowd of over 800 people and raised lots of money for charity behind Dino's Lounge in Ferndale.

Hubert, Joe, Dave, BBQ Bob & Ian - The Pork Kings!

A consummate nerd, yet still plays well with others.

Chef’s Night Recipe: Shrimp Au Gratin

Shrimp and cheese? You bet. The cheese in this is an amazing mild Dutch ("Dorothea Potato Chip Goat cheese") that incorporates potato, onion and herbs into the finished product. We found it at Westborn Market in Berkley, and it's worth searching for. We prepared this as one of the Winter Comfort Foods for a recent Chef's Night menu and it's been featured in a photo gallery by The Hungry Dude's Joe Hakim, a Photo Gallery on the Rogue Estate Facebook and an article in Real Detroit Weekly. Enjoy! Shrimp Gratin Appetizer (Yields 4 small 4 oz. ramekins) 2 tbsp flour 2 tbsp butter 1.5 - 2 cups half & half, heated 6 oz. grated Dorothea Potato Chip Goat cheese 24 (31-45 count) raw shrimp peeled and deveined, thawed, tails removed 3 scallions finely sliced 2 cloves garlic minced dash white pepper dash nutmeg dash salt 2-3 oz. grated Raclette cheese 1/4 cup Panko breadcrumbs 1.5 tbsp Virgin Olive Oil pinch paprika pinch dried thyme pinch of salt Flat-leaf parsley (for garnish) 1) Make Mornay (cheese sauce) Combine flour and butter over medium heat, simmer while stirring until raw flour smell goes away (10 minutes). Add 1.5 cups half & half and stir until thickened, lower heat (if too thick, add more half & half). Add grated Goat cheese, stir to combine. 2) Assemble Add shrimp to cheese sauce, and simmer on lowest heat for only 1-2 minutes. Spoon into mixing bowl; add scallions, garlic, pepper, nutmeg and salt to taste, stir. Spoon gratin into into 4 small ramekins, making sure each contains 6 shrimp. Make crumb topping: stir together Panko, oil, paprika, thyme, and salt. Top each ramekin with 1/4 of the Raclette and crumb topping. 3) Bake Bake ramekins at 350°F for 10 minutes until golden on top. Remove, let cool slightly, garnish with parsley. Pairs very well with a chilled Alsatian or Oregon Pinot Gris.