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March Grilling Recipes

Smoked Ham

Ingredients

• 8 pound bone-in ham
• 4 tablespoons unsalted butter
• 2 tablespoons diced shallots
• 2 clove garlic, crushed
• 1 ½ cup dark brown sugar
• ½ cup apple cider vinegar
• ¼ cup honey
• ¼ cup Dijon Mustard
• ¼ teaspoon dried cayenne pepper
• ¼ tsp kosher salt

Instructions

1. Using a gas grill, heat one side of the grill to 250 degrees F. Add wood chips (like apple or cherry) to a smoke box or aluminum pan over the direct heat.
2. Pat dry the ham and place a thermometer probe into the center of the ham but not touching the bone. Place ham on the grill flat side of the ham down in a pan over the indirect heat.
3. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove.
4. Glaze the ham a second time and loosely tent with foil. Let rest 30 minutes prior to slicing. After 30 minutes slice the ham and serve.

Brown Sugar Honey Glaze Instructions

1. In a medium size saucepan over medium heat add butter and let melt. Add shallots and sauté to soften but not caramelize (about 6 – 8 minutes). Add garlic and sauté for an additional 1 minute just to soften.
2. Add sugar, cider, honey, Dijon, cayenne, and salt to pan, slightly increase heat and bring to a simmer. Allow glaze to simmer for up to 10 minutes, taking care to not boil. The glaze will thicken as the sugar and liquids incorporate and slightly reduce.

Recipe adapted from Vindulge

Smoked Mac n Cheese

Ingredients

• 6 oz cheddar cheese
• 6 oz Monterey jack cheese
• 6 oz gouda cheese
• 8 cups water
• 2 tsp kosher salt
• 1 lb box macaroni noodles
• ½ stick butter (4 tbsp)
• 16 ozs velvetta
• 4 cups milk
• 2 cups grated Parmesan cheese
• 1 tsp granulated garlic
• 1 tsp black pepper
• 1 tbsp BBQ rub

Instructions

1. Preheat your gas grill to 350 – 375 degrees F. Add wood chips (like oak, hickory, or pecan) to a smoke box or aluminum pan over the direct heat.
2. Shred all the cheeses and mix them together in a large bowl. You should end up with about 6 cups.
3. Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside.
4. In a large pot over medium heat, melt together ½ stick of butter, Velvetta, 3 cups of the shredded cheese mix and 2 cups milk. Stir until smooth.
5. Place the noodles into an aluminum half pan. Mix in the parmesan cheese, granulated garlic, black pepper, 1 ½ cups of the shredded cheese and 1 cup of milk.
6. Pour the cheese sauce into the pan and stir well. Top with 1 ½ cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub.
7. Place the pan on the grill over indirect heat. Smoke for 30 minutes, until brown and bubbly.

Recipe adapted from Girls Can Grill

Glazed Grilled Carrots

Ingredients

• 1 pound carrots (if thick carrots, slice down the middle lengthwise)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• ¼ cup brown sugar
• ¼ cup honey
• 1/8 teaspoon salt (just a pinch)
• 1 tablespoon orange juice (optional)
• ¼ teaspoon cinnamon (optional)

Instructions

1. Preheat grill for direct / indirect cooking, targeting 450 degrees.
2. Toss carrots in olive oil, then place directly on the grill over direct heat. Rotate every few minutes to get a slight char on each side. If they begin to burn move them to indirect heat to finish cooking (about 12-15 minutes total cooking time). Carrots should be fork tender.
3. For the honey glaze: In a small saucepan over medium heat add butter, brown sugar, honey, and salt and mix. For additional flavor add cinnamon and orange juice. Whisk frequently until the brown sugar dissolves.
4. Just before pulling the carrots off the grill glaze them once. Let them cook one more minute on the grill, then remove from grill and glaze one more time. Serve immediately.

Recipe adapted from Vindulge

Strawberry Rhubarb Pie

Ingredients

• 1/3 cup flour
• 1 Prepared Pie Shell, Deep
• 2 ½ cups strawberry
• 1 tbsp lemon, zest
• 3 Stalks Rhubarb
• 1 cup sugar

Instructions

1. Preheat grill to 400 degrees F.
2. Slice rhubarb and strawberries into bite sized pieces. Combine sugar, flour, and lemon zest with rhubarb and strawberries. Pour into prepared pie crust. Cover with top crust.
3. Bake in grill for 1 hour or until crust is crispy.
4. Serve hot.

Recipe adapted from Pit Boss