This past year for me was the year of the marinade. During many of my cooks, I found myself marinading more and more of my meats prior to cooking on the grill or smoker. Marinades are a great way to add surface flavor to thicker cuts of meat, and with thinner cuts that flavor permeates much closer to the center.
Those who keep a close eye on me know that I like my bourbon nearly as much as I like my BBQ. In fact, my first introduction to bourbon was through Four Roses Single Barrel. What an introduction that was! So when asked to come up with a BBQ sauce recipe based on Four Roses Yellow Label bourbon, how could I refuse?
Recently my lovely wife picked up a small spiral sliced ham to cook for dinner. Because she’s currently in the middle of preparations for a huge show for her business, I offered to cook the ham on my Weber Jumbo Joe. At least that was the excuse I offered up — in reality, I’ve been itching to try this for quite some time. And since the ham was pre-smoked and pre-cooked, all I really need to do was to reheat it. But why just reheat it when you can smoke it again and make it a double smoked ham!?!? Continue reading “Double Smoked Ham on the Weber Jumbo Joe”
At Memphis in May this past year, I had the opportunity to meet Ken Haviland, president of the Real Canadian Bacon Company. He was kind enough to send me samples of his product (peameal bacon) for review. My intent was to give them a thorough review right before Christmas. However, I was not able to get to it due to unforeseen circumstances. I was sent a variety of slices (or shingles), bone-in chops, and a whole roast. I have tried the slices and the chops, and let me tell you… DELICIOUS!!
Some of my favorite people ever are the crew from the Ubon’s BBQ team. At Memphis in May each year, they have a tradition of serving “The Perfect Sandwich”. For those of you who are not familiar with this sandwich, it is a smoked prime rib sandwich served on a sandwich roll with mayo and horseradish. And if you ask real nicely, Leslie may even dip the inside of the sandwich roll in the au jus for you. The recipe for both the prime rib and the “Perfect Sandwich” can be found in the book Peace, Love, and Barbecue.
With Independence Day well into our rear view mirrors, it’s time to look forward to the next major grilling holiday. Now I know what diehard grilling and outdoor cooking fanatics are thinking, “Grilling season runs from January 1st to December 31st.” I wholeheartedly agree with that statement. However, if you’re looking for an upcoming holiday as an excuse to have an all-out grilling extravaganza, Labor Day is not too far off. Or if you’re wanting a better reason, use a friend’s birthday, a relative’s birthday, or even my birthday as an excuse to get out and grill! (By the way, my birthday was this past Sunday – August 4th – so feel free to send gifts.)