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Wednesday, July 14, 2010

Smoked Biscuits n Ham with Beer Braised Onions

Kind cooking friend Ashmont, from Missouri, surprised me with this nice gift of a HUGE smile.. and a Cooking With Beer cookbook! Thank you again Ashmont, that was really thoughtful of you! :)





I decided to try the Beer Braised Onion recipe first...

I scored a ham and placed it in the Memphis Pro at 275 with a drip pan of beer and apple juice.



After smoking the ham with hickory for several hours, I added the skillet of onions...
butter, sugar, beer, balsalmic vinegar and salt.



Then added a batch of biscuits...









The biscuits looked funny, a bit flat, but they had great smokey flavor..




The beer braised onions were sweet and tasty!




The ham was nice and moist...




I split a biscuit and added several slices of ham...



Then topped the ham with beer braised onions...




I couldn't decide if spicy brown mustard would go well with the sweet beer braised onions, so I served it on the side.
The smokey biscuits and ham topped with the beer braised onions were great on their own! I will be making this again. :)



16 comments:

Ron said...

Simple, down-home cooking, that warrants some "close eating!"

Also, for those who like it, throw a few slices of fresh jalapeno peppers in with the onions and you have a slightly different flavor condiment.

Done something similar and it is good!

Big Dude said...

Looks delicious and looks like you're getting some good use from your new cooking machine.

Rothe Homestead Farm said...

Now I'm sitting here wondering how I can get a pan of onions under the ham going in the smoker tomorrow.....that looks fantastic Jeanie!!!


Gene

Mrs. JP said...

Yummmy. Hey, I'm noticing how clean the Memphis pro is! I know you've used it lots and are taking special good care of it. When are you gonna do a pizza on it?

cowgirl said...

Thanks Ron! I like the sliced jalapeno idea.. make it a sweet heat! I'll give that a try next time.:)

cowgirl said...

Thank you Larry, I'm really liking the new cooker. Still trying to see what all it will do, but so far I haven't been disappointed. :)

cowgirl said...

Hey Gene! How ya doin? Can't wait to hear how that ham comes out, bet it will be great! :)
Thanks!

cowgirl said...

lol Thanks Mrs JP, I'm trying to take good care of the cooker.
I still haven't got a pizza stone!!! I need to find one. :)

THE NAKED CHEF 2 said...

Cowgirl, When I first got my pellet pooper and we still lived in North Idaho instead of Florida, I lined the bottom of my grill, under the drip tray with Refractry Brick or Fire Bricks to help hold temp up in sub-zero weather cooking. When summer came, I just brought them up to the top of the grate with quarter inch spacing and used that as a stone to smoke pizza's.Thinking outside the box and a lot cheaper and thicker. You will begin to love the simplicity and ease of use of using pellets.Just look at how many comp teams now use pellet smokers in KCBS competitions nowdays.

cowgirl said...

Naked Chef, Thanks so much for the tip! I bet firebrick would work fine. :) Mrs JP has a wonderful pizza dough recipe that I've been dying to try. I'll check out the bricks.


I'm loving the Pro so far! :)
I know KCBS has changed a lot over the years...I believe drums are allowed too? Smoking really seems to be becoming popular lately.. I know I'm contacted a lot by people wanting to get started..

Thanks again Naked Chef... I appreciate it! :)

431cruiser said...

Firebricks will work well as Naked Chef suggested. If you are cooking close to the heat source, they will actually work better than the stone. For a little extra crisp on your crust, sprinkle the bricks lightly with a little corn meal and put your pizza right on top of that. The corn meal will also keep it from sticking.

cowgirl said...

Thank you so much for the tips 431cruiser! I appreciate the help and will look for the bricks. :)

ColtRN said...

Love your blog. Just finished my own UDS and saw this recipe on her. That ham looks amazing! Do you think this recipe could be duplicated on the drum successfully? Thanks for all the info you put on here.

cowgirl said...

Thanks ColtRN! Congratulations on the new UDS too. :)
This would work fine on the drum. I've smoked biscuits and ham on mine before. The biscuits don't get as brown on top but the flavor is great. I usually brush the biscuits with an egg wash to help them "brown" a bit.

Hope you have good luck with it!
Thanks for checking out my blog too. :)

Chris said...

Looks realy tasty

It´s a great cookbook....I guess!
I like cooking and sipping a beer ;-)

Your bread looks allways so good...I like it.
I think I have to try to bake bread too
Uhh and I love mustard

cowgirl said...

Thank you Chris! :)
Smoked bread is pretty good! Hope you try it sometime.
I agree with you about the beer too...it's good for cooking and sipping!
The book is a good one. I need to try some more recipes from it soon.

Thanks again Chris. :)