Ham and Swiss Bake

August 6, 2016
by Curt

Ham and Swiss BakeMy wife came across this recipe on Facebook. There are quite a few variations on the internet right now, so now there’s one more. We made one of the recipes, but it called for too much brown sugar and butter, so we modified that. Plus a few other tweaks.

This is pretty tasty, that’s for sure. A quick and easy lunch or dinner idea.

Ham and Swiss Bake

Ingredients

  • 1 pkg. King's Hawaiian Rolls
  • 12 slices ham lunch meat
  • 4 slices Swiss cheese
  • 1/3 cup Mayonnaise
  • Topping
  • 4 Tablespoons butter (melted)
  • 1/8 cup brown sugar
  • 2 teaspoons yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder

Preparation

  1. Preheat oven to 400° F.
  2. Line a 9" x 9" baking pan with parchment paper. Cut the package of rolls in half. (Cutting the top half off). Place the bottom half of the rolls in the lined baking pan. Spread the mayonnaise evenly on the bottom half of rolls. Now place the ham slices evenly on the bottom half of rolls. Finish off with placing the cheese slices on top of the ham slices.
  3. Place the top half of the rolls on top of the bottom half.
  4. In a small bowl, mix together the topping ingredients. Evenly brush the toping mixture over the top of the rolls. Place into the oven and bake for 15 minutes. Remove and serve.
http://www.smokedngrilled.com/ham-and-swiss-bake/

Grilled Rainbow Trout

July 3, 2016
by Curt

Grilled Rainbow TroutA friend of mine goes fishing on Lake Michigan most every weekend during the spring and gave me a couple of nice 5 to 6 pound Rainbow Trout.

I’m not very experienced at filleting, but I did my best. I still found a few small bones, but overall, not too bad. However, there was no shortage of experience once I got the fillets to the grill!

With just the right amount of spice added to the fillet, I grilled it until just done. Delicious!

Grilled Rainbow Trout

Ingredients

  • 4 large Rainbow Trout fillets
  • Spice Rub
  • 1 Tablespoon lemon pepper
  • 2 teaspoons minced onions
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin

Preparation

  1. Mix all the spice rub ingredients together. Cover all surfaces of the fish with a light to medium covering of the spice rub and gently rub into the fillets. Set aside while you prepare your grill.
  2. Get your grill going and achieve a medium hot grill. Place the fillets in a grill basket or on a grill screen with smaller holes to keep the fillet from falling apart and crumbling through the grill as it gets closer to done. Cook for approximately 5 to 6 minutes per side. You only need to flip it once on the grill.
  3. Note: If you're unsure of whether it's fully cooked or not, you can test it with a digital meat thermometer at the center of the thickest part of the fillet. The temperature should read approximately 135° F.
http://www.smokedngrilled.com/grilled-rainbow-trout/

Mashed Potato Casserole

June 15, 2016
by Curt

Mashed Potato CasseroleMy sister and brother-in-law were visiting over the Christmas holidays this year and brought the fixins for one of the meals while they were here. My brother-in-law grilled 4 bacon wrapped filet mignon steaks, and my sister-in-law prepared a mashed potato casserole to go with them.

We’ll feature the potato casserole in this article. While it’s not my own personal recipe, it was certainly tasty enough to want to share with my readers.

Give it a try, I’m sure you’re gonna love it. I know we did!

Mashed Potato Casserole

Ingredients

  • 14 tablespoons unsalted butter, softened, and more for the pan
  • 6 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 3 tablespoons kosher salt
  • 1 1/2 cups sour cream
  • 1 teaspoon black pepper
  • 6 tablespoons finely chopped chives
  • 2/3 cup bread crumbs
  • 2/3 cup grated Parmigiano-Reggiano cheese

Preparation

  1. Lightly grease a 9 inch by 13 inch baking pan.
  2. In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
  3. Mash potatoes with 10 tablespoons butter, sour cream, 1 tablespoon salt and 1 teaspoon black pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to 3 days. (3 days is optional).
  4. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. (Crumbs can be refrigerated for 3 days).
  5. Heat the oven to 400° F. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
  6. Easily serves 8.
http://www.smokedngrilled.com/mashed-potato-casserole/

Pulled Pork Finishing Sauce

May 25, 2016
by Curt

Pulled Pork Finishing SauceThis sauce recipe is for those of you like myself who don’t like vinegar based sauces. I looked at a lot of different recipe ingredients in the non-tomato vinegar based sauces that are commonly used for pulled pork and put together what I thought was the perfect combination for me. Sometimes you just hit a winner on the first try!

I created this because my pulled pork came out a bit on the dry side. I don’t like using the traditional tomato based BBQ sauces, and I don’t like smoking the traditional shoulder roast for pulled pork because it’s so fatty! I use a pork loin, but the problem with that is it does tend to dry out a bit.

The butter in the recipe is what helps keep the meat moist, but a little bit goes a long way, so mix the sauce in a little at a time until you have it the way you want it.

After saucing the pulled pork I smoked with this recipe, I shared the pork with some friends. I got a lot of compliments. I’ll be using this from now on when I smoke a pork loin!

Pulled Pork Finishing Sauce

Ingredients

  • 1 cup butter
  • 1 cup apple juice
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Preparation

  1. Melt butter in a saucepan.
  2. Add Worcestershire sauce, lemon juice, salt and pepper. Bring to a boil.
  3. Remove from heat and stir in the apple juice. Allow to cool.
  4. NOTE: This yields 2 cups. Should be more than enough for 1 large pork loin. A little bit goes a long way, so mix it in a little at a time.
http://www.smokedngrilled.com/pulled-pork-finishing-sauce/