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Ham and Bean Soup is a great way to get extra mileage out of a Double Smoked Ham. You take the leftover smoked ham bones and slow simmer them on the stove in a pot of beans. I always make several hams around the holidays, so I stash away a couple bones just so I can make this ham and bean soup recipe on a cold winter day. I also try to leave a decent amount of meat on the bone to make sure our soup ends up nice and meaty. You can always supplement with chopped ham if you feel yours is too picked over.

A traditional ham and bean soup is made with a white bean like Great Northern or cannellini beans. My grocery store was fresh out of both of these on the day I was there, so I just grabbed a bag of pinto beans (saving me a trip to another store). This whim of laziness worked out for the best because I ended up liking the pinto beans better than the white beans. They have a darker appearance, which added some nice color to the dish, and I felt they had a richer flavor. Definitely a keeper!

The one thing that is not captured in this recipe is the amount of salt and black pepper. I like my ham and bean soup with a hearty dose of black pepper, so I just leave the pepper mill next to the stove and add a couple cranks each time I stir the pot. It probably adds up to at least a teaspoon of pepper, but I just prefer to go by taste. In regards to salt, the ham will naturally introduce some salt as the soup cooks, so I prefer to salt by taste right before serving.

Ham and bean soup is best served over warm cornbread with a splash of hot sauce. I’ll be sharing my recipe for Cheddar Green Chile Cornbread in the very near future.

Ingredients

  • 2 pounds dried pinto beans
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp white pepper
  • 4 cups chicken stock
  • 4 cups water, more if needed
  • 1 tbsp brown sugar
  • 2 bay leaves
  • 2 smoked ham bones, with meat
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Directions

Sort through the beans and discard any pebbles or misshapen/broken beans. Rinse the beans and then place them in a bowl submerged by 2-3 inches of water. Cover with a kitchen towel and set on the counter to soak overnight.

Drain the beans and set aside.

Heat oil in a pot over medium heat. Add onions and sauté until translucent.

Add garlic, thyme, parsley and black pepper. Sauté another 1-2 minutes, or until fragrant.

Add the beans, chicken stock and water. Stir in the sugar and bay leaves, then add the ham bones. If needed, add a little more water so that the beans are covered by about 1 inch of liquid.

Bring to a boil over high heat, then reduce heat to low and simmer partially covered (stirring occasionally) for about 2 hours, or until the beans are tender and the ham meat has released from the bones.

Remove from heat and fish out the ham bones and bay leaves. Pick off any remaining meat and add back to the pot. Discard the bones and bay leaves.

Stir in lemon juice. Add salt and pepper to taste.

The post Smoky Ham and Bean Soup appeared first on BBQ Addicts.

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One of the easiest (and most delicious) holiday meals you can make on your barbecue pit is my double smoked honey glazed ham recipe. It’s called “double smoked” because you start off with a pre-cooked (and smoked) ham, then use your smoker to warm it up. The whole thing gets topped off with a thick coating of sweet honey glaze before serving!

When picking out a ham you just want to make sure you are picking out a “Fully Cooked” or “Partially Cooked” bone-in cured ham. The thing to avoid here is a “fresh” or “green” ham. Those are completely raw, and would be your starting point if you wanted to cure the ham yourself. Cooking a fresh ham without curing it would result in something more akin to pulled pork than ham. Home curing is a completely different topic, so we’re just going to start with a store bought cured ham.

The amount of smoke you decide to put on during this second smoke session is 100% personal preference. I like to run a gentle smoke and keep the ham unwrapped throughout the entire process. If you want a little less smoke, then wrap the ham in aluminum foil after about an hour in the smoke. Cooking in an foil pan can make this step easier. That allows you to simply cover the pan with a sheet of foil instead of having to remove the whole thing from the pit to wrap.

The recipe calls for a 10-12 pound spiral cut ham. If you want to go bigger, then it will just take more time. Mine normally takes about 3 hours, but like all barbecue recipes…we’re looking for temperatures, not time. And lastly, spiral cut hams seem to cook a little faster than the whole uncut hams.

Ingredients

  • 10-12 pound bone-in ham, spiral cut
  • 1/2 cup packed brown sugar
  • 1/4 cup honey
  • 1 tbsp Dijon mustard
  • 1 tbsp pineapple juice

Directions

Place your ham in a 250 degree smoker with your favorite smoking wood. Apple is my go-to when working with pork, but that’s just personal preference.

While the ham is cooking, fully combine the brown sugar, honey, Dijon mustard, and pineapple juice.

Once the internal temperature of the ham reaches 140 degrees, baste with the ham glaze. If the ham won’t take all of the glaze, then apply a second coat after 10 minutes.

Continue cooking for another 30 minutes, or until the internal temperature of the ham goes above 145 degrees. Remove from pit and enjoy!

The post Double Smoked Honey Glazed Ham appeared first on BBQ Addicts.

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Earlier this week I made an appearance on local news station Fox 4 KC to help promote the upcoming American Royal BBQ Contest.  I was showcasing my Smokey Kansas City Pit Bean recipe that we will be turning into the judges later this weekend. This bbq bean recipe is sweet, spicy, meaty, smokey, and feature the bold flavors of our Smokey Kansas City Barbecue Sauce! Smokey Kansas City Pit Beans have been a multi-year winner at the American Royal and will be a sure hit at your next barbecue.

Ingredients

Directions

Combine the beans, barbecue sauce, brown sugar and mustard in an 8×12 pan. Stir in the chopped barbecue meat.

Place the pan in a 250 degree smoker underneath a cooking pork butt or brisket. Cook for 1 hour, then cover with aluminum foil and cook for an additional hour.

The post Smokey Kansas City Pit Beans appeared first on BBQ Addicts.

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A lot of people like to use a steak sauce on their steaks. The best part about making your own steak sauce is that you can adjust the ingredients to your own liking. This homemade steak sauce recipe browns up nicely when cooked and tastes similar to the popular A.1. Sauce. It yields about 2 1/2 cups of homemade steak sauce and pairs perfectly with The Baron’s Steak Seasoning Recipe and The Baron’s Steak Marinade Recipe. Enjoy!.

Ingredients

  • 1 cup ketchup
  • 1/2 cup onion, grated
  • 1 large clove garlic, pressed
  • 1/4 cup water
  • 1/4 cup Worcestershire sauce
  • 1/4 cup lemon juice
  • 1/4 cup cider vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoons prepared mustard

Directions

Combine all ingredients in a small saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally.

Cool and strain to remove the onion and garlic. Store in refrigerator.

 

Paul Kirk is Kansas City’s Baron of Barbecue.  He’s won over 575 cooking and barbecue awards (including 7 World Barbecue Championships), authored 12 barbecue cookbooks, was a founding member of the Kansas City Barbeque Society, and a 2015 inductee into the Barbecue Hall of Fame.

The post The Baron’s Steak Sauce Recipe appeared first on BBQ Addicts.

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This is what I consider to be a perfect steak marinade recipe. It’s full of ingredients that compliment the natural flavor of the beef without overpowering it. This steak marinade recipe also pairs perfectly with The Baron’s Steak Seasoning recipe and my Homemade Steak Sauce Recipe.

Ingredients

  • 2 tablespoons sea salt
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger root
  • 1/4 cup low salt soy sauce
  • 1/2 tablespoon white pepper
  • 2 tablespoons light brown sugar

Directions

Combine all of the ingredients and mix well.

Place the steaks in a large plastic bag and cover with the marinade. If marinating more than one steak in the same bag then make sure the entire surface of each steak has been coated with the marinade liquid.

Refrigerate at least three hours flipping the bag every few hours. If possible, I recommend letting the steaks marinate overnight.

 

Paul Kirk is Kansas City’s Baron of Barbecue.  He’s won over 575 cooking and barbecue awards (including 7 World Barbecue Championships), authored 12 barbecue cookbooks, was a founding member of the Kansas City Barbeque Society, and a 2015 inductee into the Barbecue Hall of Fame.

The post The Baron’s Steak Marinade Recipe appeared first on BBQ Addicts.

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With summer quickly approaching, grilled steaks are on everyone’s menu. To help you grill flavorful restaurant quality steaks in your own backyard I’m going to do a series of posts dedicated to the layers of flavor that go into creating a delicious grilled steak. And what better way to start than with my Baron’s Steak Seasoning recipe!

There are plenty of great commercial seasonings on the market, but when it comes to a steak seasoning I err on the side of simple. The Baron’s Steak Seasoning recipe is basic mixture salt and pepper, with a few simple additions. This recipe also pairs perfectly with The Baron’s Steak Marinade Recipe and my The Baron’s Steak Sauce Recipe.

Ingredients

  • 1 tablespoon sea salt
  • 1 tablespoon ground Malabar black pepper
  • 2 teaspoons granulated garlic
  • 1 teaspoon white cane sugar

Directions

Combine all of the ingredients and blend well.

Place in an airtight jar and store in a cool dark place until ready to use.

 

Paul Kirk is Kansas City’s Baron of Barbecue.  He’s won over 575 cooking and barbecue awards (including 7 World Barbecue Championships), authored 12 barbecue cookbooks, was a founding member of the Kansas City Barbeque Society, and a 2015 inductee into the Barbecue Hall of Fame.

The post The Baron’s Steak Seasoning Recipe appeared first on BBQ Addicts.

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“What is my favorite BBQ recipe?”  That is a question I have been asked more times than I can remember, and something I cannot answer for sure. Mainly because I have been on a quest to find the perfect BBQ recipe for 40 to 50 years and haven’t found it yet, and knowing me I never will! Saying all that, my favorite cuisine is Asian and my favorite protein is duck (domestic or wild). So, many years ago I decided to combine all of my passions (Asian/duck/BBQ) into this Szechuan Smoked Duck recipe!

This Szechuan Smoked Duck recipe is from my book Paul Kirk’s Championship Barbecue, which was first published in 2004 and is currently in its 18th printing.  I also like to serve a Raspberry Habanero BBQ sauce alongside this duck recipe.  That bbq sauce recipe is not in my cookbook, but I have included it below.  Enjoy!

 

Szechuan Smoked Duck

  • 1-4 to 5 pound duck, trimmed of extra fat and skin
  • 1/2 cup toasted sesame oil
  • 1 batch Szechuan Rub (recipe follows)
  • 1 batch Picante Beer Marinade (recipe follows)

Rinse the duck inside and out under cold running water, removing the giblets and neck. Pat dry with paper towels.

Rub the duck inside and out with the sesame oil, then season evenly with the Szechuan Rub inside and out to taste; remember this dish is spicy.

Prepare an indirect fire. Place the duck on the pit breast side down, cover and cook at 230º to 250º degrees F for 2 hours.

Turn and baste the duck with the Picante Beer Marinade. Continue to cook, basting every 30 minutes, until an instant read thermometer inserted into the breast and thigh, away from the bone, registers 165º degrees F (about 4 hours total).

Let rest for 15 minutes before carving. Serves 4 to 6.

 

Szechuan Rub

  • 1/4 cup firmly packed dark brown sugar
  • 2 tablespoons Szechuan peppercorn salt, (recipe follows)
  • 1 tablespoon garlic salt
  • 1 tablespoon onion salt
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese dry mustard
  • 1 teaspoon cayenne
  • 1/2 teaspoon star anise

To make the rub combine all of the ingredients in a small bowl and blend well.

 

Szechuan Peppercorn Salt

  • 1/4 cup coarse kosher salt
  • 1 tablespoon Szechuan peppercorns
  • 2 teaspoons Chinese 5 spice powder

Heat a small heavy dry skillet over medium heat until it is hot.

Add the salt, peppercorn and 5 spice powder and dry-roast the mixture, stirring and shaking constantly, until the mixture turns very dark, but don’t let it burn!

Pour the mixture into a small bowl to keep it from darkening even more in the still-hot pan.

Remove and discard the peppercorns.  Store the seasoned salt in an airtight container in a cool dark place for up to a year.  Makes about 1/4 cup.

 

Picante Beer Marinade

  • 1-12 ounce can premium beer, allow to go flat
  • 1/2 cup canola oil
  • 1/2 cup thinly sliced green onions (green and white parts)
  • 1/4 cup soy sauce
  • 2 tablespoons seeded and minced serrano chiles
  • 2 tablespoons granulated cane sugar
  • 4 cloves garlic, pressed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne

Combine all of the ingredients in a medium-sized nonreactive bowl and blend well.  Makes about 2 1/2 cups.

 

Raspberry Habanero BBQ Sauce

  • 1 cup Hoisin sauce
  • 1 cup Seedless Raspberry Jelly or Jam
  • 2 tablespoons soy sauce
  • 1/2 to 1 teaspoon Habanero powder

Combine all of the ingredients in a small sauce pan over medium heat.

Stir constantly until the jelly has melted and the sauce has combined, about 8 to 10 minutes.  Makes about 2+ cups.

 

Paul Kirk is Kansas City’s Baron of Barbecue.  He’s won over 575 cooking and barbecue awards (including 7 World Barbecue Championships), authored 12 barbecue cookbooks, was a founding member of the Kansas City Barbeque Society, and a 2015 inductee into the Barbecue Hall of Fame.

The post Szechuan Smoked Duck Recipe appeared first on BBQ Addicts.

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