TexasBBQRub Newsletter

"BBQ MADE SIMPLE"

A Subscriber based Opt-in Newsletter
From TexasBBQRub.com

For Those That Enjoy Cooking on Grills and Smokers



"EASTER EDITION"


April 20, 2011

I know you are glad to get those tax returns filed and out
of the way for another year. Me too. Now we get down to some
warm weather and some barbecuing.

This weekend is the first big barbecuing weekend and based
on emails I am getting a lot of you are going to be cooking
a ham or brisket. I got mine in the refrigerator waiting for
the weekend to get here. We are going to do some good
potatoes, beans, and some kind of greens with some bread and
a cool refreshing desert. The smell of smoke in the air and
the sounds of family and friends eating your barbecue is
what is so cool.

So here are a couple of recipes I thought you would enjoy. I
think the glazed ham recipe is fantastic and I am not really
a big ham lover but this one is really good. I cooked this
for Thanksgiving and I ate 5 slices of the ham.



Glazed Smoked Ham

This is a great way to take one of those ready to eat store
bought cooked hams and make a really special ham for the
Easter dinner. The combination of Texas BBQ Rub, honey and
pineapple juice makes this one a special treat. By the way
you can cook this great meal for about $35 and feed the
family and not have to fight all of the crowds at the
restaurants on Easter Sunday.

What you will need:

1- cooked ham (like you get at the store and I usually get
the spiral cut ham)
1 cup of honey
¼ cup of Texas BBQ Rub (I prefer the original or Grand
Champion rub)
1 cup of pineapple juice
6 oz of Coke or Dr Pepper soda (do not use the diet
versions)
2 ounces of brown sugar

Preparation for this ham is so easy.

On the Smoker

Prepare your smoker and get your fire hot. Total cooking
time will be approximately 3 to 4 hours at 220 to 225
degrees

Place the ham in an aluminum pan so it can sit in it while
it is cooking. Take the store bought ready to eat ham and
score the ham with a cris-cross pattern down into the ham
about 1 inch. (If you are using one of the spiral cut hams
you can skip this cutting of the ham.) Mix together the 1/2
cup of the pineapple juice, ½ cup of honey, and 1/8 of a cup
of Texas BBQ Rub, and pour over the top of the ham. Place
the ham on the smoker uncovered and cook for 2 hours. I like
to use the juices in the aluminum pan and baste the ham with
those every 45 minutes or so. After 2 hours, pour the 6 oz
of Coke or Dr. Pepper over the ham and cover the ham in foil
and cook for another hour.

For the final glaze, mix ½ cup of pineapple juice, 1/8 cup
of Texas BBQ Rub, ½ cup of honey, and 2 ounces of brown
sugar and pour over the ham and cook uncovered for 45
minutes to 1 hour.

If you are smoking the ham the day before and just want to
heat it up for Easter Sunday you can prepare the ham up to
the last glaze part of the recipe and the next morning you
can take the ham out of the refrigerator, place in the oven
at 225 degrees and heat the ham for about 2 to 3 hours.
During this time add the final glaze and you will have the
ham ready when you are ready to eat.

In the Oven

You can do this same ham in the oven and the only thing you
will be missing is the smoke flavor added by the smoking
process but this is some great ham. If you would like to add
some smoke flavor to the oven cooked ham you can do so by
adding about ¼ cup of liquid smoke to the first mix and this
will add some smoke flavor to the ham. Not as good as
cooking on the smoker but it will work if you are cooking
this in the oven.



Bill's Surprise Potatoes


Nothing goes better with a great smoked ham like Bill's
Surprise Potatoes. This recipe was developed by me while
cooking at the Houston Rodeo BBQ Cookoff a few years ago and
has been served to thousands of people and they are just
blown away with this potato dish. It is easy to do and will
be great with your ham, brisket, pulled pork or whatever you
are cooking this Easter. I am going to give you the recipe
for a full aluminum-serving pan of potatoes so if you want
to cook a half-pan then cut the recipe down to half of these
amounts.

What you will need:
1 full size aluminum-serving pan - this will serve
about 30 to 35 people
10 pounds of whole potatoes (I have used Idaho's,
russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1 cup of diced green onion
¼ cup of diced jalapenos (optional)
½ cup of Texas BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor
liking)
Alt. Ingredient - your choice of chopped meat
(brisket, butt, sausage)

First cut the potatoes in half (this will speed up the
cooking time) and I leave the skin on the potatoes. In a
large pot, boil the potatoes. Cooking time on the potatoes
is about 30 to 45 minutes. When the potatoes are done, drain
off the water and pour them into the serving pan. While the
potatoes are still hot, crumble the potatoes into pieces.
Add both cans of soup, the sour cream, Texas BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into
the potato mix. Spread this out in the pan and top with a
large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven
at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese
on the pit. Note: it is best to work with the potatoes when
they are hot but you need to wear some thick heat protective
gloves (like the ones we sell on our site).

If you would like to make it a total meal in itself add
about 3 cups of chopped meat to the mix and you have a total
meal. The kids and grown ups love this stuff. They will go
thru it quickly so make plenty to have the next day.


If you need to order some Texas BBQ Rub here is the link to
get some www.texasbbqrub.com/shopping.html


If you would like to subscribe to this newsletter go to
www.texasbbqrub.com/join.htm and take a few seconds and
subscribe NOW. If you need to change your contact email
address or if you would like to unsubscribe you can do so at
the bottom of this page. It is quick and easy.

Take just a couple of seconds and send this to 5 of your
friends right now. They will thank you for it. We thank all
of you that have sent this out to their friends and
neighbors.



Enjoy the weekend


Bill

April 2010 - Easter Edition

Contact Information:
BBQ Made Simple
Real Texas BBQ Rub, Inc.
157 FM 359 Rd
Richmond, Texas 77406
Phone - 281-344-1076

Email addresses: bill@texasbbqrub.com

Contact us at bill@texasbbqrub.com if you should have any
questions or comments.