Over the weekend, we enjoyed another fantastic barbecue. We had family over, so we grilled lots of food including a double-smoked ham with apricot glaze from Ray ‘Dr. BBQ’ Lampe’s Slow Fire Barbecue guide. That is not a mirror image below; we threw two hams on the smoker. A couple hours into the low and slow smoke, we covered the hams with a simple glaze prepared by blending apricots in syrup, ketchup, soy sauce and molasses. What great flavor. We also grilled salmon and asparagus.
I think we had too many appetizers or maybe we just prepared too much food, but we had tons of leftovers. I did a quick internet search to get ideas for tonight’s dinner and I assembled a great list of ideas. I put a big piece of ham and the asparagus in the freezer, so in a week or two I plan to try the Ham and Asparagus Strata recipe. I also had leftover bread and smoked gouda cheese, so the Smoked Ham Apple Gouda Panini recipe was the clear winner for tonight. Just had to run to the grocery store for apples, I used granny smith apples. I prefer the tartness in combination with the smokey and sweet flavors from the ham and cheese.
Super quick and easy dinner. I sliced everything, assembled the sandwiches and grilled these on my indoor grill after spraying the grill plates with a little Crisco. The bread and apples were crispy, the ham was warm and the cheese was gooey. Delicious and satisfying meal with a nice spinach salad on the side. I hope you have a chance to try out these recipes.
So many great recipes in this book. One that was entirely new to me was Dr. BBQ’s Bacon Maque Choux. What a great side dish for a barbecue. This post contains affiliate links. If you make a purchase using a link provided below, you won’t pay more. However, the retailer will share a portion of the profits with me.