In Lighten Up, Y’all (Ten Speed Press), Virginia Willis puts a healthy spin on countless Southern classics, ensuring that the flavors we all love remain intact but with healthier, more nutritious ingredients as evidenced by this recipe for bourbon grilled pork chops with peach barbecue sauce including Virginia's favorite peaches from Pearson Farm!
Read MoreSmoked MOINK Balls (aka Bacon Wrapped Beef Meatballs)
MOINK balls are one of those appetizers that are oh-so-simple to make but will be gone as soon as you set them down.
Created several years ago by my brother in smoke Larry Gaian, MOINK balls are the tasty combination of beef (moo) and pork (oink) in the form of frozen beef meatballs wrapped in bacon then smoked to perfection. Brush them with a little barbecue sauce and you're good to go! Note that while you can make your own meatballs, Larry's original recipe keeps it simple (stupid) with the precooked frozen variety.
Read MoreMoo-Cluck-Oink Burger with Homemade Potato Chips
Can’t decide between pork, chicken or beef for dinner? Why not have all three? Today I’m firing up the grill for the ultimate marriage between these three proteins, something I affectionately refer to as the Moo-Cluck-Oink burger in this recipe from yours truly and sponsored by Omaha Steaks.
Read MoreGrilled Pork Tenderloin with Cherry Salsa
I read a lot of grilling cookbooks but one of my favorites by far is The Grilling Book from Bon Appetit (Andrews McMeel Publishing 2014). Under the direction of Adam Rapaport, the Bon Appetit has assembled countless mouth-watering grilled recipes including a pork tenderloin that's been paired with a complimentary cherry salsa.
Read MoreOrange and Pepper Jelly Glazed Double Smoked Hams
Take ham over the top with a double dose of smoke and a spicy-sweet orange and pepper jelly glaze in a recipe from yours truly and sponsored by Omaha Steaks.
DOUBLE SMOKED HAM WITH ORANGE AND PEPPER JELLY GLAZE
Ingredients:
1 cup orange preserves
¼ cup brown sugar
3 tbsp. pepper jelly
1 tbsp. Creole mustard
2 tsp. soy sauce
1 boneless smoked ham (approximately 2 lbs.)
Instructions:
Combine orange preserves, brown sugar, pepper jelly, mustard and soy sauce in a small bowl to create ham glaze. Set the glaze aside until ready to use.
Prepare grill for indirect cooking, placing an aluminum pan filled with water in the center of the lower grate and adding preheated charcoal on either side of the pan. Add 3-4 chunks of your favorite smoking wood to the charcoal.
Close grill vents halfway and heat to approximately 250 degrees. As the grill comes to temperature, score the ham in a ¼ inch deep diamond pattern using a paring knife. Place the ham on the main grilling grate directly above the aluminum pan and cover the grill. Allow the ham to cook for approximately 45 minutes until it reaches an internal temperature of 155 degrees in the thickest part of the ham.
Brush the ham with the orange and pepper jelly glaze, cover the grill and allow the glaze to set for 5 minutes. Apply a second coat of glaze to the ham and allow it to cook for another 5-10 minutes until the ham reaches an internal temperature of 160 degrees.
Remove the ham from the grill and allow it to rest for 10-15 minutes before slicing and serving.