Sugar Honey Iced Tea Glazed Double Smoked Ham

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I double-smoked a spiral-sliced ham for our youngest son's Friendsgiving today. The ham was as impressive as ever, which I attribute to our tried and true Sugar Honey Iced Tea Ham Glaze.

Notice the rack below the ham. If you run out of glaze (you shouldn't), you can just lift the ham out for a second and pour out the "run-off" that has collected in the steam pan and brush it back on. 

Sugar Honey Iced Tea Ham Glaze

This has been the go-to ham glaze around our home for years because it has Southern flavor, and it is simple with just a few ingredients. The warm, sweet and spicy flavor profiles balance perfectly with the saltiness of the ham.

Let's talk about the 800-pound gorilla in the room. Yes, as a kid, we'd exclaim "sugar honey iced tea" instead of saying the s-word. We thought about it and considered changing the title, but some of our "Pirate Ship" friends tried the recipe, loved it, and insisted it is the shit! (pardon my French), thus the name stuck.

Sugar Honey Iced Tea Ham Glaze

Published 12/21/2021

A warm, sweet, and spicy glaze complements the ham's saltiness for a Southern-style ham.

HPBA's Why I Grill - Winter Edition

[FTC Standard Disclosure] This post is sponsored by the Hearth, Patio, and Barbecue Association as part of their #WhyIGrill series.

I'm excited to be working with Hearth, Patio, and Barbecue Association to share #WhyIGrill during the shorter days and cold nights of winter. I also teamed up with HPBA to share a new recipe that we created for Smoked Beef Short Rib Tamales with Jalapeno Cheddar Grits with Fire Roasted Tomato Sauce .

Comfort food is taken to the next level - Smoked Beef Short Rib Tamales, Jalapeno Cheddar Grits, and rustic Fire-Roasted Tomato Sauce

#WhyIGrill In The Winter

Sure it's cold but that doesn't mean it's time to pack up the grills until Spring. Like most of my friends, we grill and BBQ year-round for a variety of reasons.

• The short and sweet reason is that I want my food to taste as good in the winter as it does during the summer.
• Another reason is that I think that getting outside is one of the best ways to fight off those winter blues.
• Perhaps the best reason for grilling during winter is because of the yummy comfort foods that come with winter, such as; chili, stews, pot roasts, and these tamales. 

For tips on grilling during the winter, check out this link at WhyIGrill.org.

Let's talk about making those delicious tamales. The full recipe is at WhyIGrill [ENTER LINK] while this post is like the commentary at the end of movie credits. 

Smoking Beef Short Ribs

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I was just trying to make a blue cheeseburger the other night, but we ended up with what Alexis perfectly described when she declared, "It's a wedge salad burger!".  When she's right, she's right.

The burger is a 6-ounce ground chuck smash burger that we top with blue cheese, red onion, and steak rub while still on the griddle, so it melts together.  That deliciousness rests on top of the crispy center leaves of iceberg lettuce and is topped with seasoned diced tomatoes. All of that is on a toasted brioche bun slathered with red wine vinegar and black pepper mayo. All of that is just a long way of saying it is friggin' amazing. 

Alexis dubbed this the Wedge Salad Burger because she noticed that it had all the typical steakhouse wedge salad ingredients.

A couple of tips. Use the freshest ground beef that you can get. I get mine at Food City because they grind it fresh several times a day. Also, wedge salads are crunchy so use the center core of the iceberg lettuce for the crunchiest lettuce.

I doubt that you need a recipe to recreate this delicious burger, but just in case, here it is. 

Wedge Salad Burger

By www.nibblemethis.com

Dirty Rice Stuffed Bell Peppers

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I'm a big fan of stuffed bell peppers. This version takes on a Cajun spin starting with a spicy and smoky dirty rice and finishes on top of a zesty cream sauce.

Cajun Dirty Rice Stuffed Bell Peppers with a Zesty White Sauce

Slap Ya Sister

Last month, we went to Charleston for a weekend of food and fun with several members of our BBQ team. While there, we visited Virginia's Veggie Stand at the City Market, where they had an array of spice mixes packed in small bags with hand-written labels. 

You know that I couldn't pass that up and one of the mixes I bought was there Slap Ya Sister. It's a Cajun blend loaded with large herbs and dried chiles and that's what inspired this recipe. 

The Slap Ya Sister Cajun herb mix from Virginia's Veggie Stand in Charleston has large pieces for robust flavor. I can't think of a Cajun seasoning that would be an equal swap since these herbs are big and flaky. To substitute for a tablespoon of Slap Ya Sister, I would use a teaspoon or so of Meat Church Holy Voodoo or Slap Ya Mama seasoning. That's about a 66% reduction in volume because one is flaky herbs and the other is ground seasoning.

Smoked Sausage Carbonara on the Big Green Egg

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Carbonara is a fantastic pasta dish. It is creamy yet has no cream. It seems gourmet, yet it is simple to make. 

Technically, this is more carbonara-style than carbonara. I use the carbonara technique of using the heat of the pasta for cooking the eggs. But, like many Americans, I like to add peas to mine, which is a no-no to many classically trained chefs. But what I really like about this dish is the smoked sausage that I finely dice and crisp up in a skillet; it adds such a nice smoky flavor and crisp texture.

Creamy and delicious Smoked Sausage Carbonara from the grill.

Tricks for Skillet Cooking on the Grill

Oostburger Pretzel Sliders

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What the heck is an Oostburger? 

Early in August each year, tens of thousands of bratwurst lovers gather in Sheboygan, WI, to celebrate all things brat at the Brat Days food festival. Alexis and I attended one year and soaked in all of the food, live music, the parade, and tons of fun. One of the things we discovered during that trip was the Oostburger. That delicious concoction is a burger topped with a butterflied bratwurst on a Sheboygan hard roll. This past weekend, we made this slider version of the Oostburger.

An Oostburger is a regional burger from Wisconsin that is topped with a split bratwurst. I sliced my cooked bratwurst on the griddle to give them extra flavor from caramelization.

Our Oostburger Slider is beefy, cheesy, and decadent. 

• It features a pretzel slider bun. Alexis was craving pretzels and bought a variety pack from an online seller, and the package included these fun slider-sized pretzel buns. The buns are sort of close to the texture of a Sheboygan hard roll. 
• The burger portion is a 4-ounce beef patty that I made square...well, squarish, to fit the rectangular shape of the bun. Instead of smashing balls into a round patty, I pressed them into one big square and divided it into 4 patties.
• Instead of a whole butterflied brat, I sliced a fire-roasted brat and cooked the coins on the griddle to give them some sizzle and char. 
• We add slices of Sargento Smokehouse Cheddar on each layer and a dash of stoneground mustard to tie it all together.

Notice the bit of cheese skirt on the bottom edge...that's my favorite part of any griddled cheeseburger!

Grilling Thick Pork Chops - Bourbon and Brown Sugar Pork Chops

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Cook your pork chops like a steak. That was the message of one of the pork marketing boards years ago but it still rings true with me. When you take the same techniques and care with a pork chop that you do with a steak, the result is fantastic like these chops. I use the reverse sear method and apply layers of flavor to make these Bourbon and Brown Sugar Pork Chops smoky, sweet, and luscious - fit for a king.

Bourbon and Brown Sugar Pork Chop with BBQ Beans and Collard Greens wtih Bacon

Grill You Pork Chops Like A Steak

So what do I mean by grilling your pork chops like a steak? I don't mean the same time and temps. I'm talking about taking the same types of steps you do with a quality steak, starting from the selection to plating. Here are some examples from this cook.

• Selection of quality meat - Why is it that people are super picky about which steak they buy but then will buy the first package of top of the pork chops? Here's what I look for in descending order:
• Color - I look for chops that are nicely pink-reddish. I'm avoiding chops that are pale, dark red, or that weird "I'm ready for the discount rack" shade of grey-green. Blech! 
• Marbling - It's not as easy to spot marbling in pork as it is beef, but it is there if you look carefully. Look for fine strands of white fat evenly distributed throughout the eye of the chop.
• Thickness - For thick chops, I'm looking for chops that are at LEAST 1" but preferably more like 1.5".  I am also looking for even thickness, although I will also deal with that in prep.
• Brand - When all things are equal or if I'm sending someone else to buy my meat, I'll tell them to look for Cheshire or Smithfield. I've used them for years with consistent results.
• Preparation - Again, people use all sorts of tricks on their steaks, but many people tend to just season chops and throw them on the grill without any kind of forethought or care.
• Trimming - I French-trim these rib chops in part because I like the presentation but it also helps prevent overcooking the narrow bits of meat on the bone end. 
• Tying - Once trimmed, I use my hands to compress the eye of the pork chop and tie kitchen twine around each to keep them as even in thickness as possible.
• Dry brine - I use the dry brine method to impart flavor and help retain the juiciness of the pork chop.
• Cooking - 
• Reverse sear - Direct grilling a thick pork chop can work but it is more likely to overcook the exterior or undercook the center. Going low and slow or using the reverse sear lets the entire chop get up to temp and evenly cooked through.
• Temp, not times - Use a quality thermometer to cook by temp, not time.
• Serving -
• Butter me up! Finish the chops with the brown sugar butter adds a final layer of flavor and makes sure that flavor gets on every bit. 

So let's get into the recipe...

Resting after the sear, with brown sugar butter melting its goodness all over these delicious pork chops.