It’s fun to with your family during the weekends. It’s the most perfect moment to gather on a single place. Whenever you decide to eat outside to go picnic, Pork Glazed Baked Ham will definitely sooth you hungry stomach.
Ingredients
1/3 cup honey
1 tablespoon ground ginger
2 tablespoons dry mustard
1 (5- to 8-lb.) fully cooked smoked
1 tablespoon Worcestershire sauce
pork shoulder picnic ham
Procedure
In a small bowl, combine honey, dry mustard, Worcestershire sauce and ginger; set aside. Prepare and preheat grill for indirect cooking, then, position a wire rack 4 to 6 inches from heat.
Remove any strings or cheesecloth covering the ham. Use a sharp knife to cut 1/2-inch-deep crosshatch marks, about 1 inch apart, on fat-side of ham. Place ham on rack above drip pan.
Cover grill; open vents fully. Cook 1 hour; brush surface of ham with honey mixture. Repeat brushing with honey mixture every 20 minutes for remaining cooking time.
Cook ito 1-1/2 hours longer or until a meat thermometer inserted in center of ham, not touching bone, reaches 1 25F to 1 30F (50C to 55 C).
Add more briquets every 45 minutes to maintain a constant temperature. Remove cooked ham to a carving board. Cover with foil; let stand about 10 minutes. Cut into thin slices; arrange on a warm platter. Makes 6 to 10 servings.
Posted by admin at 23 January 2010
Category: Uncategorized
Tags: American Barbecue, Barbecue Ribs, Barbecue Sauce, Bbq Pork Roast, Beef Ribs, Charcoal Fire, Dijon Style Mustard, Double Recipe, Heat And Smoke, Hickory Chips, Hot Coals, Mustard Mixture, Place Ribs, Short Ribs, Slow Cooked Ribs, Smoked Flavor, Spread Mustard, Warm Platter, Water Pan, Water Smoker, Wood Chips
These slow-cooked ribs served with a tangy barbecue sauce are finger-lickin’ good. Serve with Old- Fashioned Coleslaw. (more…)
Posted by admin at 20 January 2010
Category: Uncategorized
Tags: Baked Beans, Barbecue Sauce, Barbecued Beef, Bbq Pork Roast, Beef Rump Roast, Clove, Coleslaw, Cook Beef, Freshly Ground Black Pepper, Garlic Clove, Grill Cook, Internal Temperature, Lb Beef, Meat Thermometer, Place Meat, Salt And Pepper, Sandwich Buns, Shredded Beef, Shreds, Southern Tradition, Wire Rack
Serving shredded beef in barbecue sauce is a great Southern tradition. Accompany with Charles Hall’s Baked Beans, and Old-Fashioned Coleslaw, or on sandwich buns with mayonnaise and lettuce. (more…)
Posted by admin at 18 January 2010
Category: Uncategorized
Tags: 60 Minutes, Baking Sheet, Charcoal Fire, Coarse Salt, Crevices, Dijon Style Mustard, Generous Coating, Grill Cook, Hot Coals, Internal Temperature, Kosher Salt, Lb Beef, Meat Thermometer, Mitts, Paper Towels, Place Meat, Prime Rib Roast, Stiff Brush, Tongs, Wire Rack
How to Make Prime Rib Roast Cooked in Coals?
Brush outside of roast with mustard coating, then place meat on a rack. Place rack over a baking sheet lined with foil. Pat salt into mustard but reuse all excess salt which falls onto foil. Protect hands with mitts. Using 1 or 2 long-handled forks, lower meat into circle of coals. Finally, use long-handled tongs to bank a row of hot coals around roast. (more…)
Posted by admin at 16 January 2010
Category: Uncategorized
Tags: 30 Minutes, Bbq Pork Roast, Beef Burgers, Garlic, Ground Beef, Hamburgers, Meat Mixture, Medium Bowl, Mustard Sauce, Pepper Steak, Refrigerator, Room Temperature, Shape, Tablespoon, Warm Platter, Winnipeg, Wire Rack, Worcestershire Sauce
This is less expensive than pepper steak to prepare, but we think just as good.
In a medium bowl, gently combine ground beef, mustard, Worcestershire sauce, salt and garlic.
Do not handle meat too much or hamburgers will be dense.
Shape meat mixture into 4 to 6 large oval patties, 4 to 5 inches long, 3 inches across and 1/2 to 3/4 inch thick.
Using 1 tablespoon crushed pepper for each patty, press pepper into both sides of each patty.
Cover with plastic wrap; let stand 30 minutes at room temperature or refrigerate 3 to 4 hours. Remove meat from refrigerator 30 minutes before barbecuing.
Preheat grill; position a wire rack 4 to 6 inches from heat. Place patties on rack.
Grill about 8 minutes for rare, 12 minutes for medium and 16 minutes for well-done, turning once or twice.
Remove cooked patties to a warm platter. Makes 4 to 6 servings.
Posted by admin at 23 January 2010
Category: Uncategorized
Tags: American Barbecue, Barbecue Ribs, Barbecue Sauce, Bbq Pork Roast, Beef Ribs, Charcoal Fire, Dijon Style Mustard, Double Recipe, Heat And Smoke, Hickory Chips, Hot Coals, Mustard Mixture, Place Ribs, Short Ribs, Slow Cooked Ribs, Smoked Flavor, Spread Mustard, Warm Platter, Water Pan, Water Smoker, Wood Chips
These slow-cooked ribs served with a tangy barbecue sauce are finger-lickin’ good. Serve with Old- Fashioned Coleslaw. (more…)
Posted by admin at 20 January 2010
Category: Uncategorized
Tags: Baked Beans, Barbecue Sauce, Barbecued Beef, Bbq Pork Roast, Beef Rump Roast, Clove, Coleslaw, Cook Beef, Freshly Ground Black Pepper, Garlic Clove, Grill Cook, Internal Temperature, Lb Beef, Meat Thermometer, Place Meat, Salt And Pepper, Sandwich Buns, Shredded Beef, Shreds, Southern Tradition, Wire Rack
Serving shredded beef in barbecue sauce is a great Southern tradition. Accompany with Charles Hall’s Baked Beans, and Old-Fashioned Coleslaw, or on sandwich buns with mayonnaise and lettuce. (more…)
Posted by admin at 18 January 2010
Category: Uncategorized
Tags: 60 Minutes, Baking Sheet, Charcoal Fire, Coarse Salt, Crevices, Dijon Style Mustard, Generous Coating, Grill Cook, Hot Coals, Internal Temperature, Kosher Salt, Lb Beef, Meat Thermometer, Mitts, Paper Towels, Place Meat, Prime Rib Roast, Stiff Brush, Tongs, Wire Rack
How to Make Prime Rib Roast Cooked in Coals?
Brush outside of roast with mustard coating, then place meat on a rack. Place rack over a baking sheet lined with foil. Pat salt into mustard but reuse all excess salt which falls onto foil. Protect hands with mitts. Using 1 or 2 long-handled forks, lower meat into circle of coals. Finally, use long-handled tongs to bank a row of hot coals around roast. (more…)
Posted by admin at 16 January 2010
Category: Uncategorized
Tags: 30 Minutes, Bbq Pork Roast, Beef Burgers, Garlic, Ground Beef, Hamburgers, Meat Mixture, Medium Bowl, Mustard Sauce, Pepper Steak, Refrigerator, Room Temperature, Shape, Tablespoon, Warm Platter, Winnipeg, Wire Rack, Worcestershire Sauce
This is less expensive than pepper steak to prepare, but we think just as good.
In a medium bowl, gently combine ground beef, mustard, Worcestershire sauce, salt and garlic.
Do not handle meat too much or hamburgers will be dense.
Shape meat mixture into 4 to 6 large oval patties, 4 to 5 inches long, 3 inches across and 1/2 to 3/4 inch thick.
Using 1 tablespoon crushed pepper for each patty, press pepper into both sides of each patty.
Cover with plastic wrap; let stand 30 minutes at room temperature or refrigerate 3 to 4 hours. Remove meat from refrigerator 30 minutes before barbecuing.
Preheat grill; position a wire rack 4 to 6 inches from heat. Place patties on rack.
Grill about 8 minutes for rare, 12 minutes for medium and 16 minutes for well-done, turning once or twice.
Remove cooked patties to a warm platter. Makes 4 to 6 servings.
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. 
Another less-expensive cut of beef, tenderized by long, slow cooking. We prefer to rinse off the salt cure before smoking. However if you prefer saltier meat with the flavor of corned beef, leave it on.