Cook of the Week: Antioch man at the grill no matter the weather
When it comes to grilling, Bob Kiesgen truly is devoted to the craft.
With six grills and a smoker sitting in his Antioch backyard he often fires them all up for a pig roast or a 300-person graduation party. And without hesitation he'll grill in any weather.
On a blistery subzero morning in February he cooked breakfast sandwiches, chili and bratwurst for friends and family, including the grandkids, on a frozen Channel Lake at Antioch's annual ice fishing derby.
Fishing for more than 30 years in all types of weather, one would think that he's developed many ways to cook fish that he's caught.
"I don't eat fish," he replied. "If someone wants it, I'll clean them and give it to them. I will do the work if I know they are going to use it."
Instead Bob enjoys smoking brisket and grilling large roasts, meals that take care and patience. And he often sees his curious guests join him at the grill.
"I like the reaction I get from other people that I cook for," he said. "That, and eating it."
Favorites include ribs that feature his own seven-spice rub and a twist on chicken wings that he first learned from his daughter-in-law, Chasity. He shares these recipes with readers today.
When inviting people over for a meal, sometimes he will ask them to bring the meat for him to cook. One time a friend brought a cut that threw him for a loop: venison tenderloin.
"I didn't know how to cook it. I had some Canadian bacon, and I wrapped the tenderloin in the bacon and put it on the grill. I had to watch for people's fingers when I was cutting it," he said of the eager guests. "I normally don't like venison and that I did enjoy."
Bob will come inside to cook too and often will make the meat-and-potatoes comfort foods that his mom showed him growing up. Casseroles, he added, are a good way to use some of the leftovers from the grill.
"I may make some hash with some pork or corned beef or make a vegetable and meat casserole using potatoes on top," he said.
While he is modest, he mentions nonchalantly that his food also is award winning. He has won contests for his biscuits and gravy and chicken wings, and he won a local chili cook-off seven years running.
"After seven, I retired just like Dale Earnhardt," he said, adding that son Tommy continues to compete with the recipe. "Everybody asks me for the recipe but I don't tell anybody. I may tell them parts of what's in it but I won't tell them everything."