Recipes & Such

Here are some good recipes to add to your collection.

Enjoy!!!
B.D.

Arkansas Slow-Smoked Ham

One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use Hickory or Pecan chips)

Sauce Directions: In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a hot simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

Ham Directions: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.

Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes. Add more preheated coals(use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling.

Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.

*Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.


Armadillo Eggs

1/2 pound Monterey Jack Cheese
1/2 pound Cheddar Cheese
1/2 pound bulk hot sausage
1 1/2 cup Bisquick Mix
1 to 2 Tablespoons of Water
15-20 canned jalapeno peppers (do not rinse)
1 egg
1 package Shake & Bake (pork flavored)

Grate both kinds of cheese and mix together. Then, divide in half. Set aside one portion. Mix together the second portion of cheese mixture, raw sausage and Bisquick mix with 1 to 2 tablespoons of water. Knead until still dough is formed.

Stuff each pepper with remaining cheese. Pinch pepper together to seal.
Then, pinch off a bit of dough mixture and pat into a pancake approximately 1/4" thick. Place stuffed pepper in middle and roll in hand to form egg shape.

Roll each ball in beaten egg and then in Shake and Bake.
Bake at 325 degrees for 20 minutes. (These may be frozen ahead of time, and then re-heated.)


Campfire Beans

2 slices bacon, cut into 1/4-inch pieces
1 medium Vidalia onion, finely chopped
1/4 cup molasses
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1 pound dried small white beans, rinsed and picked through
9 cups chicken stock
1 teaspoon apple cider vinegar
Coarse salt and freshly ground black pepper

Using a crock pot set on low heat, combine bacon, onion, molasses, brown sugar, mustard, beans, chicken stock and vinegar. Cover pot and bake beans, stirring occasionally, until tender, about 4 to 6 hours. Season with salt and pepper.