Tag: Wood Smoking

Quick Easy Recipe for Low-Fat Boneless BBQ Ribs

by Chef Mick Brown

Courtesy of www.BBQRescues.org

“You say you want a Revolution? Well, you know. We all want to change the World. …You say you got a real Solution? Well, you know. We’d all love to see the Plan… ” [From Song “Revolution” by The Beatles]

#BBQ #ribs #easy #boneless #chefmickbrown #bbqrescues
Ribs served first time publicly at Family Reunion in Indiana.

There is no question that Ribs are America’s #1 Favorite BBQ Meat of Choice. Our thumbs remain Way Up(!) to Grill Masters everywhere- for the time you regularly spend to carefully Season, Marinate and Smoke Pork Ribs to Perfection every day. Our Fathers, their Fathers and thousands of Grill Masters for generations have invested their hearts to make Amazing Ribs more enjoyable every time. We’d never hope, nor expect traditional BBQ Ribs to go away anytime soon.

#Ribs #bbqribs #chefmickbrown #bbqrescues
Never before seen behind-the-scenes look at Smoked Back Ribs being finished for Pool Birthday Party back in March 2014.  Chef Mick: “I always try to use the freshest, leanest cuts of Back Ribs. When served, they don’t stay around long”

As a Hollywood BBQ Caterer and Private Grilling Instructor, it’s no secret that many Home Grillers can’t come close to making the mighty Ribs we get at America’s top rated BBQ Joints or the succulent Ribs we see on TV’s “BBQ Pitmasters”. So many of you are stuck with reheating the shrink wrapped, pre-cooked, pre-seasoned Ribs we find in most Grocery Meat Departments.

#lowfat #boneless #bbqribs #bbqrescues
Very First Time I tried to experriment with Quicki Lowfat Ribs Recipe, this is how the Skewers looked.

I have to give credit for this Recipe’s inspiration to two recent Private Grilling Clients. One in Pasadena- Greg (A Disney Sr. VP of Finance)- was the first to ever convince me teach him my Secrets to Ribs. As part of our Lesson we went shopping and picked up a rack of Ribs for him to marinate overnight, and then smoke the next Day. As an experiment, we also bought a small Pork Loin to see if giving it the same seasoning and smoking the Strips quickly would actually taste like real Ribs.

#chefmickbrown #lowfat #bbqribs #recipe #bbqrescues
The first Marinade we tried for easier and leaner BBQ Ribs included Worcestershire Sauce, and a blend of Dry BBQ Rubs.

We followed the Recipe below, and they came out tasting so good, that Greg wondered aloud why we go through so much trouble with Full Racks. We served the RibLets  poolside to his Family and they quickly disappeared.

#ribs #bbqribs #Boneless #chefmickbrown #bbqrescues
The first time using Greg’s Gas Grill as a Smoker. The Lean Boneless “Ribs” smoked nicely for 8 Minutes per side.
#BBQ #Ribs #LowFat #Bites #bbqrescues
On the very first try, we decided to serve RibLet Bites, with BBQ and Jalapeno Hot Sauce as dipping Sauces. Fish dish was for fun nod to Client’s Family’s day at Pool.

The next time I made the Recipe was a fluke. I was doing a second Grilling Lesson with Blake Mycoskie (of Tom’s Shoes and Toms Foundation) in his famous Malibu Treehouse Estate. The original plan was to make Beef Ribs on his new Smoker, but while shopping, they were nowhere to be found. Instead, I offered to show him this new Quick Pork Ribs Recipe, and see it if would remind him of Bone-In Ribs. We served them to his wife and son. Once again, they couldn’t believe that the taste rivaled Slow Cooked Ribs.

BlakeRibs7:1:17c:u
The second time the Recipe was cooked by client Blake Mycoskie (Founder of Tom’s Shoes). They were extra lean and we put Skewers through center for even Smoking.

In June I finally had the courage to try the Boneless Ribs recipe at a Sample Tasting for the high powered Board of one of Hollywood’s top Celebrity Financial Consulting Companies. They raved about the Ribs, but chose a different Caterer this time around. However, their reaction gave me the confidence to to try making them for a bigger group.

#boneless #bbq #ribs #bbqrescues
Boneless Ribs sampled at Corporate Board. Food was enjoyed, but they went with different Caterer (this time).

So during recent a trip to the Midwest, I served the Recipe at a large Family Reunion in Indiana, and at a private BBQ RESCUES! Foundation #GYMM Benefit, hosted at the home of my sister Marcia and her Husband Lorenzo. The Ribs were a hit at both functions. In the past, I’ve had to give Marcia credit for first getting me interested in learning the best ways to Smoke Foods. Now she earns Bonus Points for teaching me a Shortcut for Grilled Sweet Potatoes [Microwave for 5-7 Minutes before cutting]. Thanks Sis!

LFRIBS COVERFrom there, we recruited True Made Foods and Rubbin’ Right Rubs to sponsor a cooking video- “Quick Low-Fat Smoked BBQ Ribs and Grilled Sweet Potato Fries” for the BBQ RESCUES! Foundation, Inc. To date the Video has over 28,000 Views and dozens of Shares on Facebook. Though their brands are used in the video, you are encouraged to try this Recipe at home with your favorite Dry Rub Seasoning, BBQ, and Dipping Sauces. Link below are some Recipes ideas for your own Homemade Rubs.ChgoRibs6:17

I am not strong at Math, but by my calculations, there are still Millions of BBQ Lovers who have yet to hear of this Quick, Delicious Low-Fat Alternative to traditional Bone-In Ribs. I strongly encourage you to try this Recipe at home. Share them with Family and Friends. Also, please share your #BBQLowFatBonelessRibs Photos with us on Facebook, Instagram, Twitter, Pinterest, etc… We’d love to see (and hear) how yours turn out at Home. Until next time: Eat and Be Well.

Without further ado, here’s our Recipe for:

RibsSponsorsShown

Quick Low-Fat Boneless Smoked BBQ Ribs

INGREDIENTS:

  • Marbled Boneless Pork Roast (Can be Shoulder, Roast, etc. Loin may be too lean)
  • BBQ Dry Rub
  • BBQ Sauce
  • Worchestershire Sauce
  • Salt and Pepper (to taste)
  • Wooden or Metal Skewers
  • Aluminum Foil
  • Hickory Wood Chips or Chunks (depending on your Grill)
  • Basting Brush

INSTRUCTIONS:

  1. Slice Pork into 1 1/2- 2″ Inch Strips (cut against grain as much as possible.
  2. Marinate Pork in Dry Rub, Worcestershire Sauce and Salt/Pepper to taste
  3. Carefully Skewer through Center of Meat as much as Possible, co it stays in Contact on Grill.
  4. Place Ribs 2″ Inches apart on Sheet of Foil (roll up edges to hold juice)
  5. Set up your Grill for Indirect Smoking using right technique fir Grill (link)
  6. Smoke Ribs in Low Heat for 20 Minutes, flipping halfway through to get Smoke on both sides.
  7. Baste in Foil with BBQ Sauce on both Sides, then quickly char each side on hot side of Grill to sear in juices.
  8. If using Wooden Skewers, you makerwant to trim off ends for a more Finger licking Rib Experience.

VIDEO

LINKS

Pork & Lamb Nutrition Chart (USDA)-  https://www.fsis.usda.gov/wps/wcm/connect/26149a58-d0f7-47a4-81d0-42b310a6d417/Pork_Lamb_Poster_0911.pdf?MOD=AJPERES

Homemade Rub Recipes- https://bbqrescues.com/2015/09/12/bbq-rescues-smoking-recipes-for-homemade-bbq-rubs/

How To Smoke Food on Any Grill- https://bbqrescues.com/2015/09/12/bbq-rescues-smoking-food-on-charcoal-grills-ceramic-eggs-or-gas-grills/

Instagram- Grilling Photos with Blake Mycoskie-  https://www.instagram.com/p/BSlioliFCK-/?taken-by=blakemycoskie

BBQ RESCUES! on Facebook https://www.facebook.com/BBQRescues/

Sponsors:

THe BBQ RESCUES! Foundation- https://bbqrescues.com/the-bbq-rescues-foundation/

True Made Foods- https://www.truemadefoods.com

Rubbin’ Right Rubs- http://www.rubbinright.com/

________________________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and Superfood Spice company California Gold BBQ Rubs. In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (Season Finale). He is also author of web blogs  The Adventures of Tastee BQ and  BBQ Catering Confidential. His latest media project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. The new Non-Profit BBQ RESCUES! Foundation is sponsoring the #GYMM Program, that does outreach to the Barbecue Community to promote Smarter and Healthier Grilling in the fight against preventable diseases like Childhood Obesity, Diabetes as well as other important Causes. Email- Mick@BBQRESCUES.org.

 

 

 

 

 

 

“Not-So” Fat Tuesday Grilled Gumbo

By Chef Mick Brown

Courtesy of http://www.BBQRESCUES.com

#healthybbq #gumbo #getfitchallenge #bbqrescues
‘Not So” Fat Tuesday Grilled Gumbo/Jasmine Rice with Grilled Vegetables, Smoked Chicken, Shrimp and Sausage. Being naughty never tasted so Good.

Sin. Repent. Repeat. Can you really make a #Grilled #GlutenFree version of #Classic #NewOrleans #Gumbo actually #Healthier and #Tastier than the Original? Even #Vegan/#Vegetarian with “Hot #Grilled #HolyTrinity” (#Celery, #BellPeppers & #Onions) and/or with #Smoked #Shrimp, #Chicken and #Sausage? YouBetcha! Add the sweet flavors of #Applewood and Hickory? Fuggedaboutit! Check out this Robust #Calorie #Shredding #Recipe inspired by the #UrbanPressWinery in #Burbank, CA., using their #PinotNoir as part of the #Recipe. #ChefMickBrown also uses #Kingsford’s new #Applewood #Charcoal, #Hickory #SmokingChips and #HEROIC! Gluten Free #NoSalt/#NoSugar Blend by #CaliforniaGoldBBQRubs. #Vegetarian, #Seafood and Classic Mixed #Meat “Not So” #FatTuesday #Gumbo #Recipes are available on http://www.BBQRESCUES.com. Part of the #BBQRESCUES #GetFitChallenge where #LowFat, #LowCalorie #Grilling is #Delicious & #Fun!

#Kingsford #Applewood #Charcoal #BBQ #Gumbo #GetFitChallenge
“Not-So” Fat Tuesday #Grilled #BBQ #Gumbo lightens up on the #Calories but loads up on Flavor by adding sweet smoky #Kingsford #Applewood #Charcoal and #Hickory #SmokingChips #GetFitChallenge

Grilled Vegetarian Gumbo (Serves 8)

Catering or Hosting a Big Party? It is better to start with a pot of Well-Seasoned, Mild, Vegetarian Gumbo. It can be perfectly delicious served with Diced Grilled Vegetables. Then split into a second pot to add Smoky Grilled Shrimp, Crawfish, Chicken, and/or Andouille (or Mild) Sausage. Another option is add Meats, and Spicy Hot Sauce to individual Servings. Be mindful of any Guests who may want to avoid Shellfish, Pork or Hot Spicy foods.

Ingredients:

8- Variety Yellow, Red and Orange Bell Peppers

3- Bell Green Peppers

1- Bunch Celery

4- Large Carrots

2- White Onions

2- Cups Urban Press Petite Wine

1- 16 Oz. Can Stewed Tomatoes

1- Cup Chopped Garlic

1/2 Cup- Chopped Green Onions

1/2 Cup- Chopped Fresh Parsley and/or Rosemary

4 Tbsp- Superfood BBQ Rub or Seasoning

2 Tbsp- Browning and Seasoning Liquid

2 Tbsp. File Powder

4 Cups Vegetarian or Onion Broth

2 Tbsp. Louisiana Cayenne Hot Sauce (optional, to taste)

Salt/Pepper to taste

Preparation:

1. Season, Marinate and Smoke Peppers, Celery, Carrots and Onions for at least an hour. Reserve 1/2 for Puree, Dice 1/2 for soup and cover with 3 Cups Vegetable Broth, simmer slowly.

2. Pan Roast Chopped Garlic, heat with Wine and remaining Veggies. Puree until smooth and combine with 1 Cup Broth to make Smooth. Add to pot with Stewed Tomatoes. Season well with BBQ Seasoning, Browning and Seasoning Liquid, File Powder, Salt, Pepper and Hot Sauce to taste.

3. Reserve Green Onions and Parsley for Garnish.

VIDEO

Related Recipes:

How To Grill Veggies Recipe

Grilled Shrimp Recipe

Kingsford Grilled Chicken Recipe-https://www.kingsford.com/how-to/boneless-skinless-chicken-breasts/

Smoking Sausage, Hot Links or Hotdogs (Youtube)-https://youtu.be/l18zVDOyous

LINKS

California Gold BBQ Rubs website: http://www.californiagoldrub.com/

HEROIC! Rub on Amazon.com https://www.amazon.com/HEROIC-BBQ-Gluten-Free-Added/dp/B00IEEYCRQ

Kingsford Charcoal https://www.kingsford.com/

Urban Press Winery/ Wine Club https://www.urbanpresswinery.com/Homepage

Recipe Video- The 3 Greatest HEROIC! BBQ Burgers, Smoked Chips, Grilled Watermelon Fries

Published on Sep 8, 2016

Not just another Burger Recipe. These delicious Grilled BBQ Burger Combos feature Superfoods, with Paleo and Gluten Free Options. Also, unique Grilled Watermelon “Fries” Recipe. Hosted by Chef Mick Brown, with footage from the Santa Monica Police Dept. 120th Anniversary Birthday BBQ, Kingsford Charcoal, Tastee BQ Grilling Co. (Los Angeles). Homemade DIY BBQ Rub Recipe and HEROIC! by California Gold BBQ Rubs.

Thrills and Squeals for “The Smoking Bacon & Hog Cookbook”- BBQ RESCUES! Book Review, plus Bonus Bacon BBQ Recipes

By Chef Mick Brown

Courtesy of www.BBQRESCUES.com

#TheSmokingBaconandHogCookbook #bacon #banana #peanutbuttersandwich
A Whole Lotta Bacon Goin’ On! Bacon, Banana and Peanut Butter Sandwich from “The Smoking Bacon and Hog Cookbook” by Bill Gillespie and Tim O’Keefe. Photo by Ken Goodman. Reviewed by www.bbqrescues.com.

BACON! Need I say more? The Smoking Bacon & Hog Cookbook bucks the culinary tradition of the big alluring Food Photo cover. Instead, the outside sports a butcher paper theme, with a few small BBQ Pics on the back. However, the inside photos do not disappoint. They boast amazing full page images of some very creative BBQ Dishes. For Example- who would have thought of Pulled Pork Egg Rolls? Or using a “Tortilla” of weaved, Smoked Bacon on a Quesadilla?

Joined by Tim O’Keefe, main Author Bill Gillespie is regularly seen on the National circuit of BBQ Competitions. He has lead his Smokin’ Hoggz BBQ Team to loads of victories, including Championships in both the American Royal and Jack Daniels’ Invitationals. They also offer Smoking’ Hoggz BBQ Sauce for available shipping on their website. As an added personal Bonus, my all-time favorite Food Network Judge- Simon Majumdar- is quoted in the back cover.

SBHC Cover

The Smoking Bacon and Hog Cookbook is as insightful as it is indulgent. It opens with a discussion of the various breeds of Pigs, and is straight-forward and easy to read. Next, Gillespie offers his take on several types of Smokers, Wood Chunks and Charcoals. Chapters include Recipes for Curing and Smoking Homemade Bacon to Pork Sausages, Side Dishes to Ribs, and even Tips for Cooking a Whole Hog. The final section features Recipes for a nice variety of Seasoning Rubs and BBQ Sauces.

Instructions and Techniques are clear and easy to follow. The level of difficultly is mostly based on Commitment. How much time are you willing to commit to learning Barbecue? For example, the Bacon curing process can take up to 7 days. Smoking Pork Butt or Shoulder can take 12 to 14 Hours. While a 200 lb. Hog can go from 23 to 25 Hours to fully cook. Sometimes you can utilize shortcuts like store bought Bacon and Sausage while keeping the Recipes for inspiration.

Thankfully, we have been given permission to share a couple of my favorites. The Bacon Weave Quesadilla puts Chicken, Cheese and Salsa in-between two layers of Smoked Bacon (I’d suggest also adding Chopped Fresh Cilantro to take it even further over the Border). The Grilled Bacon, Banana and Peanut Butter Sandwich will have both you and (the late) Elvis “All Shook Up”.

#TheSmokingBaconandHogCookbook #bacon #quesadilla
Que Rico! Bacon Weave Quesadilla from “The Smoking Bacon and Hog Cookbook” by Bill Gillespie and Tim O’Keefe. Photo by Ken Goodman. Reviewed by www.bbqrescues.com.

[Excerpted from The Smoking Bacon & Hog Cookbook by Bill Gillespie and Tim O’Keefe]

Bacon Weave Quesadilla

What’s a Bacon Weave Quesadilla? It’s a quesadilla with bacon in place of the tortilla shell. Let me repeat that for ya: a quesadilla with bacon in place of the tortilla shell. Think about melty cheese, smoky chicken, chunky salsa and spicy jalapeños melding into the crispy bacon layer. Now let your taste buds be happy!

Serves: 4 • Cook time: approximately 15 minutes

2 Bacon Weaves (page 42), precooked

½ cup (60 g) shredded cheddar cheese

1 lb (455 g) chicken, cooked and sliced about ½ ” (1.3-cm) thick

1 cup (160 g) thinly sliced cooked onion

1 cup (150 g) thinly sliced cooked red and green peppers

½ cup (60 g) shredded Monterey Jack cheese

½ cup (120 g) queso fresco (Mexican cheese)

1 cup (240 g) chunky salsa

¼ cup (60 g) diced jalapeños

1 cup (240 g) sour cream

½ cup (50 g) sliced green onion

Lay out one of the bacon weaves and cover with cheddar cheese. Add the chicken, onion, peppers, Monterey Jack, queso fresco, salsa and jalapeños, then top with the other bacon weave.

Fire up your charcoal grill for two-zone cooking. Fill up a charcoal chimney with hardwood lump charcoal and light it. When flames start coming out of the top of the chimney, the coals are ready. Dump onto one side of the cooker. Keep the other side clear for indirect cooking.

Place the quesadilla on a piece of heavy-duty aluminum foil, and then place the foil onto the cooking grates. Cook on the indirect side of the grill for about 10–15 minutes, until the cheese is melted. You may want to spin it 180 degrees after about 5–7 minutes so it will cook evenly. Once the cheese has melted, remove from the grill and let sit for about 5 minutes.

Cut into squares and serve with the sour cream and green onions.

Bacon, Banana and Peanut Butter Sandwich

Elvis has just reentered the building. The King, whose favorite sandwich was banana and peanut butter, would be proud of this one! The crispy bacon adds a hint of crunch to the softness of the sandwich.

Serves: 4 • Cook time: 57 minutes

8 pieces thick-cut Texas Toast

1 cup (260 g) all-natural chunky peanut butter (I like Teddie brand)

½ cup (120 g) pepper jelly

4 medium bananas

16 pieces thick-cut Maple-Smoked Pork Belly (page 18), cooked

½ cup (112 g) butter, softened

Set up your charcoal grill for two-zone cooking. Fill up a charcoal chimney with hardwood lump charcoal and light it. When flames start coming out of the top of the chimney, the coals are ready. Dump onto one side of the cooker. Keep the other side clear for indirect cooking. Start heating up a cast-iron skillet.

To assemble the sandwiches, lay out 2 pieces of Texas Toast. Spread ¼ cup (65 g) of peanut butter on one side and about 2 tablespoons (30 g) of pepper jelly on the other side. Slice up 1 banana and place the slices on the peanut butter side of the sandwich. Put 4 pieces of bacon on top of the banana slices. Place the second piece of toast on top, jelly side down. Repeat for the other 3 sandwiches. Spread 1 tablespoon(14 g) of softened butter on each side of the sandwiches.

Place a sandwich in the cast-iron skillet. Cook for about 3 minutes, or until it is a nice golden-brown color. Flip over and do the same for the other side. Depending on the size of your pan, you may be able to cook 2 sandwiches at one time.

When the sandwiches are cooked, cut each in half on the diagonal and serve with a nice glass of ice cold milk!

The Smoking Bacon & Hog Cookbook by Bill Gillespie with Tim O’Keefe. @2016 by Page Street Publishing. http://www.pagestreetpublishing.com/

Available on:

Amazon.com- https://www.amazon.com/Smoking-Bacon-Hog-Cookbook-Nothing/dp/1624142249

Barnes and Noble- http://www.barnesandnoble.com/w/the-smoking-bacon-hog-cookbook-bill-gillespie/1121862021

Website- Smokin’ Hoggz BBQ Shop http://www.smokinhoggzbbq.com/#!shop/c3oe

________________

Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (2016 Season Finale). He is also author of web blogs  The Adventures of Tastee BQ and  BBQ Catering Confidential. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@BBQRESCUES.com

What is BBQ? The Top 4 Definitions of “BBQ”- Part 2 — BBQ CATERING CONFIDENTIAL

By Chef Mick Brown Courtesy of http://www.BBQCateringConfidential.com (via http://www.BBQRESCUES.com) This was originally written in 2014 for my big “BBQ Made Easy” Cookbook. Much has happened since then. Hopefully, it will help put ‘All Things BBQ” into better perspective for you. Since my Food Network appearance, and with the growing international popularity of BBQ RESCUES!, this is the perfect time […]

via What is BBQ? The Top 4 Definitions of “BBQ”- Part 2 — BBQ CATERING CONFIDENTIAL

Let’s Get Grilling! BBQ RESCUES! Class Coming to Culver City, CA on June 25th

Just in time for the 4th July, this BBQ Class is for Beginners, as well Home Grillers who want to improve their BBQ.
Just in time for the 4th July, this BBQ Class is for Beginners, as well Home Grillers who want to improve their BBQ.

Ready for your 4th of July BBQ? Want to learn more about Grilling? You don’t own a Grill? No problem… This BBQ Cooking Workshop is for both Beginners and for those who want to step-up their home Grilling Recipes. Receive hands-on, easy to follow instruction from Chef Mick Brown- Celebrity BBQ Caterer and Grill Master Winner on Food Network’s Cutthroat Kitchen. In less than 4 Hours, food from your Grill will taste more delicious than the average local BBQ Shacks’. Leave Class with Recipes and your own Portable BBQ Grill to use for grilling at Home, in the Park, on the Beach or wherever you’d like.

BBQ Class Topics to Include:
-Gas vs. Charcoal
-Preparing Snacks on the Grill
-Making Better Burgers and Hot Dogs
-All Natural/Organic Grilling*
-Grilling Vegetables/ Vegetarian BBQ
-The Art of Smoking Food
and More!

_______________________________________________
Let’s Get Grilling! BBQ RESCUES! Cooking Class with Chef Mick Brown- Saturday, June 25th, 2016- Starts at 10:00 am, ends between 1:00-2:00 pm (depending on number of Participants). Meets at Banyon Tree Professional Kitchen, 9626 W. Venice Bl., Culver City 90232. Public Parking Available around corner at 3846 Cardiff Ave.

*Note- Class involves use of Natural Wood Smoking techniques. Those sensitive to the aroma of Food Smoking may prefer to arrange Private Lessons.

VIDEO

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Participants can Purchase (Optional) Portable BBQ Grills for additional $70 at Registration- Now Available at

www.BrownPaperTickets.com

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Class Instructor is Chef Mick Brown

With over 30 years Grilling Experience, Chef Mick Brown has been teaching Private and Group Grilling Lessons, as well as Catering with Tastee BQ Grilling Co. since 2011. He has done BBQ Classes and Demonstrations from Beverly Hills, to San Diego, to New Orleans. One of his larger BBQ presentations was for the historic Los Angeles Garden Club in the Auditorium at Griffith Park. Sous Chef for a Cooking Class at the New Orleans School of Cooking, Mick has attended Cooking Seminars and classes in Costa Rica, Paris and London.

In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on a special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules. As a Blogger, he is Author of “The Adventures of Tastee BQ” and “BBQ Catering Confidential”. His newest project “BBQ RESCUES!”, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. He founded California Gold BBQ Rubs in 2013, which now offers Gluten Free, All-Natural HEROIC! BBQ Rub in local retailers and on Amazon.com.

My Top Secret Recipe: Easy DIY Smoked Holiday Ham in 3 Simple Steps

HamPlatedTable
Fresh Smoked Spiral Sliced Ham will be a hit at this year’s Holiday Dinner. Leftovers (if any) will make the best Ham Sandwiches, ever.

by Chef Mick Brown

Want to really Wow them at this year’s Holiday Dinner? This easy Recipe is my Gift to you. Smoking a raw, thawed Ham at home can take up to 6-8 Hours. Why not start with a Pre-Cooked Ham? Most cooked Hams found in grocery and specialty stores come labeled as “Smoked”, but do you really taste anything other than liquid smoke? The natural Wood Smoked flavor you love in BBQ Ribs and Chicken will also take your Ham to the next level. You can shave hours of cooking time by starting with a cooked, rather than raw Ham. No Grill? No problem- use an old Roaster Pan, Pot or Dutch Oven with a Rack (and Lid) to smoke your Ham indoors. Either way, the final results will taste much better than any Ham baked in the oven. Your dinner guests will praise your efforts. Try it, you’ll see…

#HEROIC!Rub #Smokedham #Seasoning
Before Smoking, season Ham with your favorite BBQ Rub or savory Seasoning Blend for at least an hour or overnight, to enhance the flavor. Nowadays, you can save the Brown Sugar for the Desserts.

Ingredients

1 or 2 Cooked Spiral Sliced or Baked Ham(s)

BBQ Rub or Make a Rub of Smoked Paprika mixed with Dry Garlic

Hickory Wood Chunks (for Charcoal Grills); or

Hickory Wood Chips (with Foil for Gas Grills or Stovetop)

Ham Glaze (Dry mix usually comes with Ham, or get a jar)

1/4-1/2 Cup BBQ Sauce (to taste)

Orange Juice and Fresh Orange Wedges for Garnish (optional)

Cloves (optional)

#SmokedHam #IndirectSmoking
Indirect Smoking- Charcoal Grill. Note soaked Wood Chunks go directly on Coals on side of Grill. Ham is on other side with Pan of water underneath. Foil bottoms keeps Ham from sticking and collects juices as it cooks (which you can then pour into Pan).

Here are the 3 Simple Steps:

1. Liberally season a Pre-Cooked Spiral (or Half) Ham on all sides with BBQ Rub. To infuse the most flavor, this should be done at least an hour before cooking or overnight. Of course, our favorite Rub is HEROIC! by California Gold BBQ Rubs, it is Gluten Free with no added Sugar or Salt. Feel free to use your regular go-to seasoning blend to enhance the flavor. Or make a Rub with 2 Tbsp. each Dry Smoked Paprika and Garlic (Add Brown Sugar if you must). Want to do Cloves? Go For it!

2. Heat Ham for 1- 2 Hours (or until thoroughly heated.)  Soak Wood Chunks or Chips for at least 15-30 minutes. [I prefer Hickory, but you may substitute Apple or Cherry Wood]. Cook Ham with Indirect Smoke using one of the following methods:

For Charcoal Grill– Cook Ham over a Pan of Water. Pile hot Coals on opposite side of Grill. Place 3-4 soaked Wood Chunks on Coals for Indirect Smoking. Close Grill as it fills with Smoke, replace Chunks as needed.

For Gas Grill– Turn burner on one side of the Grill on High. Place 1/2 Cup of Wood Chips in a Foil Pouch or Pan), on High over one side of Grill. Please Ham on tother unheated side of Grill to heat with Indirect Smoke. Replace Wood Chips as needed.

Stovetop Smoking– Heat Ham in Oven (as directed) until warm. Put 1/2 Cup of Dry Wood Chips in a Foil Pouch (or Pan), on bottom of large pot. Then place Ham on top of Rack indirectly over heat (to side). Cover Pot , then heat on High until Wood Chips start to Smoke. Once pot is filled with Smoke, turn off heat and leave Pot covered with Ham for 1/2 Hour, or until smoke dissipates.

3. Glaze, Reheat and Serve. Most Cooked Hams come with a packet of Dry Glaze. In small Sauce Pan, combine Glaze with 1/4 Cup of Water or Orange Juice. Stir until smooth, then mix in 1/4 to 1/2 Cup of your favorite BBQ Sauce. You can also purchase jars of prepared Ham Glaze near the Jelly/Jams section of the grocery store. Between the Glaze and added BBQ Sauce, there is enough sweetness to eliminate the need to add Brown Sugar. However, feel free to add some if you “Gotta Have It!”.

Remove Ham from Grill or Oven, thoroughly apply Glaze with brush to all sides, then return it to heat for about 20 Minutes, or until Glaze clings to Ham and is dry to touch.

BONUS Spiral Ham Serving/Slicing Tips- While holding Ham with 2-Pronged Fork, use a long sharp knife to cut along the side of the bone, for meat to fall off easily. You may also slice Ham into sections for trouble-free serving.

Garnish with a fresh drizzle Orange Juice. Decorate serving plate with Green Herbs (Parsley) and Sliced Orange sections. Enjoy!