Vermont Casting VC0620P - Manual (Page 36)

PORK
BEST PORK RIBS
HMM - HMM HAM STEAK
GRILLED HAM & SWISS SANDWICHES
3 pounds country-style pork ribs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
1-1/2 teaspoons liquid smoke, optional
1-pound ham steak, 1/2 inch thick
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon apricot preserves
1/4 cup butter, softened
2 tablespoons horseradish mustard
2 tablespoons chopped onion
2 tablespoons poppy seed
6 ounces thinly sliced ham
6 ounces sliced Swiss cheese
6 sandwich buns
Place ribs in a large kettle or Dutch oven; sprinkle
with garlic salt and pepper. Add enough water to
cover. Cook on your kitchen stove and bring to a
boil. Reduce heat; cover and simmer for 1 hour or
until juices run clear and ribs are tender; drain.
Meanwhile, combine the remaining ingredients.
Remove ribs from kettle to barbecue the ribs. Grill
ribs, uncovered, over medium heat for 10-12
minutes, basting with sauce and turning
occasionally.
4 servings.
Cut outer edge of fat on ham diagonally at 1-inch
intervals to prevent curling (do not cut into ham). Mix
mustard, honey and preserves.
Grill ham uncovered 4 to 6 inches from medium-high
heat 4 minutes. Turn ham; brush with mustard
mixture. Grill 4 minutes longer. Turn ham; brush with
remaining mustard mixture. Grill about 2 minutes
longer or until heated through.
4 servings.
Mix butter, mustard, onion and poppy seed. Spread
mixture on both halves of each bun; layer a slice of
Swiss cheese and several ham slices between
halves. Wrap each sandwich in foil and grill for 20
minutes. Serve warm.
6 servings.
Yield:
Yield:
Yield:
POULTRY
GRILLED CHICKEN
TASTY TURKEY
1 broiler/fryer chicken
(3-1/2 to 4 pounds), quartered
1/4 cup vinegar
1/4 cup butter or margarine
1/4 cup water
1/4 teaspoon dried thyme
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup apple juice
2 tablespoons lemon juice
2 tablespoons dried minced onion
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
Dash of garlic powder
Dash of pepper
2 turkey breast tenderloins
(about 1/2 pound each)
Place chicken in a shallow glass dish. In a small
saucepan, combine all remaining ingredients; bring
to a gentle boil. Remove from the heat. Pour over
chicken. Cover and refrigerate for 4 hours, turning
once. Drain and discard marinade. Grill chicken,
covered, over medium heat for 30-40 minutes or
until juices run clear.
4 servings.
In a large resealable plastic bag or shallow glass
dish, combine the soy sauce, oil, apple juice, lemon
juice, onion, vanilla, garlic powder and pepper. Add
turkey; seal or cover and refrigerate for at least 2
hours. Discard marinade. Grill turkey, covered, over
medium heat for 8-10 minutes per side or until
juices run clear.
4 servings.
Yield:
Yield:
36