Canadian bacon is made from boneless eye of pork loin and is much leaner than regular bacon. Like the picnic shoulder above, Canadian bacon has been fully cooked.
Ingredients
2 tablespoons prepared mustard
2/3 cup vegetable shortening
1 tablespoons water
1 cup finely shredded Cheddar cheese
1-1/2 cups all-purpose flour (4 oz.)
1/2 teaspoon salt 1
(2-lb.) piece unsliced Canadian bacon
Prepare and preheat grill for indirect heating, page 9; position a wire rack 4 to 6 inches from heat. In a small bowl, combine mustard and water; set aside. In a medium bowl, combine flour and salt; use a pastry blender or fork to cut in shortening until mixture is crumbly, light and dry.
Stir in cheese; stir in mustard mixture. Stir briskly with a fork until dough makes a rough ball. Turn out dough onto a lightly floured surface; roll and pat out dough to a 13” x 9” rectangle. Place bacon in center of rolled-out dough.
Fold up edges of dough, pressing firmly together and enclosing bacon completely. Place dough-wrapped bacon in a 9- or 10-inch cast-iron skillet. Place skillet inside another skillet for insulation. Place stacked skillets on rack.
Cover grill; open vents fully. Cook 45 to 60 minutes or until crust is well-browned. Remove skillets to a heatproof surface. Using a spatula, lift baked bacon log to a rack; let stand about 10 minutes. Crust will crumble slightly when cut. To serve, carve into thin slices. Makes 6 to 8 servings.
Ingredients:
Short ribs cooked for hours in a smoker result in tender meat which literally falls off the bones. Serve with ears of corn, Southwest Bean Salad, and pitchers of cold beer. 
These slow-cooked ribs served with a tangy barbecue sauce are finger-lickin’ good. Serve with Old- Fashioned Coleslaw. 
This is less expensive than pepper steak to prepare, but we think just as good.