Smoked Ham Spread and Bourbon BBQ Sauce

Sorry but I made an error with Ken's recipe for smoked ham spread. You only use the cooked ham and not the tins of flaked ham.

Please find the corrected version below.

Welcome to the latest issue of the Chargrill Chat.

This issue is going out to people 678 people world wide.

The first issue of the Chargrill Chat went out to just 5 people!


Today's issue:

1. What's New At The Barbecuehut
2. Recipe - Smoked Ham Spread
3. Barbecue tip - Soak Your Wood
4. BBQ article - Bourbon Barbecue Sauce by Bob Anderson
5. Food trivia - Pineapples


What's New At The Barbecuehut?

Welcome to the latest issue of the your newsletter.

First of all, best wishes for the New Year, I hope it's a good one.

Me and my family went to our friends, Chris and Tracey's house for a new year party. Chris had his barbecue grill and smoker going; the usual stuff, smoked pork and beer can chicken, grilled sausages and burgers, etc. He has a new recipe for a burger that he's named the Hogmanay burger. Made with minced beef and haggis and a few other ingredients. Very tasty! I'm trying to get the recipe from him.

There's lots of new stuff being added to the Barbecuehut website. I'm not one for making New Year's resolutions but this year I've made a resolution to get at least 250 new pages on to the website this year. As you'll know, my website building package is provided by Site Build It! and I've been inspired by the websites of many of the people that also use this service. I never realised that you could generate a second income from so many diverse interests. Take a look at some of these.

While I'm talking about Site Build It! congratulations to everyone that took the 2 for 1 opportunity and bought yourself a wb site building package. If you need any help, let me know.

After my last newsletter I received a few recipes and questions about barbecuing from some newsletter readers. Please keep them coming.

One of the recipes from Ken Bowering from Canada is in this newsletter.

Thanks to Ken for also advising that my enquiries@barbecuehut.com link was broken. It's fixed now.

So what's new on the Barbecuehut?

I've expanded the Thai barbecue section so that it now includes:

Thai Coconut Rice

Thai Barbecue Prawns

Thai Style Bananas

Thai Chicken drumsticks

Thai Sesame Noodles

I'm also updating and expanding the barbecue smoker section of website. Hopefully it'll be completed by the next newsletter.

I've als added one more recipe:

Hawaiian Barbecue Chicken which has been requested in the past.

I hope to have lots more new items on the Barbecuehut by the next issue of your newsletter.


Recipe - Smoked Ham Spread from Ken Bowering

Ingredients

  • 1lb piece of cooked ham cut in to 1" thick slices
  • 8 oz pkg of cream cheese
  • 1/4 Miracle Whip salad dressing
  • 2 Tbsp of chopped parsley
  • 1 tsp minced onion
  • 1/2 tsp dry mustard
  • 1 tsp tabasco
  • 1 tsp of sweet green relish

  1. Ken cold smoked the cooked ham for about 2 hours using hickory chips. He says that apple chips might be better and the next time he's going to try smoking it for 3 hours. You'd probably get a similar result using a water smoker for the same amount of time and then letting it cool down.
  2. Place the smoked ham in a food processor and and finely chop.
  3. Place in a bowl with all of the other ingredients and mix well together.
  4. Cover until ready to use.

Ken said it's great with crackers.

Thanks for the recipe Ken.

If you've any recipes, or barbecue tips that you'd like to share, please send them to les@barbeccuehut.com.

 


Barbecue Tip

Always soak your wood chips/chunks that your going to use to generate smoke before using. They last longer and give a better 'taste' to the smoke.


BBQ Article: Bourbon Barbecue Sauce

Author: Bill Anderson

This is another one of my favorite bbq sauces because it's a
sauce that is great for bbq competitions. You see, most people
prefer a sweet barbecue sauce and competition judges are people
too! When we first started cooking ribs for competition, this
was one of the recipes we developed. You can substitute your
favorite bourbon for the Wild Turkey. This sauce gives the ribs
a real nice color... and the taste ain't bad neither! This sauce
is excellent to use with the professional rib cooking techniques
found in our book, "Competition BBQ Secrets"...

Chatham Artillery BBQ Team's Bourbon Barbecue Sauce:

  1. 1/4 cup Wild Turkey Bourbon
  2. 2 cups ketchup
  3. 1 cup Brown sugar
  4. 1/2cup Apple cider vinegar
  5. 1/4 cup Pineapple juice
  6. 3 teaspoon Molasses
  7. 2 teaspoon Worcestershire sauce
  8. 2 teaspoon Olive oil
  9. 1teaspoon Lemon juice
  10. 1 teaspoon Salt

Mix all ingredients and simmer on stove until sauce thickens.

Imagine that you are a bbq competition judge... tasting the same
old bbq sauces over and over again. The first thing the judges
do is look at your ribs and give it a presentation score. Then
they pick up a rib and tug on it to see how tender it is. Your
rib meat should pull clean from the bone, but not fall off the
bone. After that, they take a small bite and taste your ribs.
Now what do you think will score higher... the same old sauce
that they already tasted 100 times that morning, or something
new that dances on their tongue and surprises them with a unique
flavor that they have never tasted before?

Well... I think you know which of the bbq sauces the judge will
score higher - the unique one. The Wild Turkey sauce with apple
cider and pineapple flavors. Your family and friends will love a
unique sauce recipe too. KC Masterpiece is a great sauce, but
don't you think they have all tasted that before? Give them what
they want... a sauce with a bold, unique flavor.

About the author:
For more information on slow smoking ribs, butts, chicken, and
brisket, please visit Bill Anderson's website at
http://www.bbq-book.com


Food Trivia -

Pineapples are classified as berries.

From Mindless Crap.com


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That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at chargrill@barbecuehut.com

Best regards,

Les.



 

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