How To make Chipotle Rubbed Cowboy Steak with Jalapeno Jelly
24 ounce prime bone in short tail ribeye
Chipotle paste Jalapeno Jelly
Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.
Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.
How To make Chipotle Rubbed Cowboy Steak with Jalapeno Jelly's Videos
Double Smoked, Spiral Sliced Ham
Double Smoked Spiral Sliced Ham with a Raspberry Chipotle Glaze
#smokedham #doublesmokedham #howtobbqright
Raspberry Chipotle Glazed Smoked Ham
Smoked Ham is one Christmas tradition that I love. It’s always served at our Christmas feast, and the left overs make for delicious Ham sandwiches days after the dinner. We even save the ham bones for New Years where it’s used to flavor a big pot of Turnip Greens and the Black Eyed Peas. If you’ve never had the pot liquor off a pot of Ham-bone-infused Turnip Greens then you ain’t living!!
Cooking that Christmas Ham is always my job, and you know I fire up the smoker for this task. This year I’m serving a double smoked, spiral sliced ham covered in a Raspberry Chipotle Glaze. The recipe is super simple and it’s guaranteed to be a huge hit at your Christmas gathering.
All you need is a spiral cut ham from the grocery store. It doesn’t have to be fancy; this time of year you can find them on sale for around $2 per pound just about every where. This ham is already fully smoked, so all I’m doing is warming it up in a smoked environment. That’s where the “double smoked” part comes into play. The directions on the ham say to prepare it in the oven but trust me, it’s so much better on the smoker.
Take the ham out of the package and place it on a half size wire rack - I call them Chicken Racks because we use them for glazing competition chicken. Fire up your smoker and bring the temperature to 275 degrees.
Any pit can be used for this one I went with my Gateway Drum using Royal Oak briquettes for fuel. You’ll want to add some additional wood for smoke flavor but keep it light. Fruit wood works great here, so I went with a couple chunks of Cherry wood from smokerwood.com
Once the pit is up to temp just sit the ham - rack and all - on the center of the cooking grate. Let it roll in the smoke for 2 hours until the outside develops a nice dark brown color.
While it’s cooking make the glaze. In a small pot over medium heat add 1 cup of Apple Jelly. Stir it over the heat until it melts. The Raspberry Chipotle Sauce is a brand new barbecue flavor from our friends at Blues Hog and it’s excellent on pork. Mix in 1 cup of the Raspberry Chipotle and stir to combine. Bring the sauce to a simmer and hold it on warm until ready to glaze.
Once the ham has cooked for 2 hours, apply the glaze over the top using a basting brush. Continue to cook until the glaze sets and the internal temperature reaches 140 degrees. Remove the ham from the pit and rest it for a few minutes before serving.
The serving part is simple with this ham because it’s pre-sliced. Take a sharp boning knife and follow the seams on the ham. This will separate it into perfect serving sizes and all you have to do is arrange it on a platter. Don’t forget to save the bone for New Years! Merry Christmas!!
Double Smoked Ham Ingredients:
- 8-10lb Spiral Sliced Ham
- 8oz Raspberry Chipotle BBQ Sauce by Blues Hog
- 8oz Apple Jelly
Double Smoked Ham Directions:
1. Preheat Drum Smoker or any indirect bbq smoker or grill to 275 degrees. Add chunks of cherry wood to hot coals for smoke flavor.
2. Remove the ham from packaging and place on a half size wire cooling rack.
3. Place ham on pit and smoke for 2 hours.
4. In a small sauce pan over medium heat add apple jelly. Cook the jelly until it turns into a liquid stirring often. Add the raspberry chipotle sauce and stir to combine. Reduce heat to low and keep warm.
5. Apply the glaze over the ham using a basting brush. Continue to cook for 30 minutes or until glaze sets.
6. Remove the ham from the smoker and rest for 10-15 minutes before serving.
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Grilled Steak Fajitas - Mexican Style with Grilled Veggies
Grab our tasty Green Chile Chipotle Relish here:
Recipe below
Used in this video: Cowboy Hash Knife:
Related video: Homemade Tortillas -
Grilled Steak Fajitas
2 - 3 skirt steaks
Lime juice
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 jalapenos
I large onion
1/4 cup water
Seasoning mix
¼ cup of chili powder
2 tablespoons cumin
1 ½ tablespoons coarse sea salt
1 ½ tablespoons coarse ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 teaspoons oregano
3 teaspoons Ancho Chili powder
-Rub both sides of steak with lime juice and then sprinkle with the seasoning mix over the meat generously on both sides and rub in well. Be sure to reserve about 1 tablespoon of the seasoning to sue later.
-Place in a plastic sack and refrigerate for at least 6 hours or overnight. Remove from the refrigerator 40 minutes before grilling.
-Cut peppers, jalapenos and onion in half. Place on a clean and oiled grill and cook until charred and tender, flipping and rotating as needed. Close the lid while grilling. Set aside in a warm place.
-Place steak on an oiled grill over medium-high heat and close the lid and cook about 2 to 3 minutes per side. Remove from grill and let rest a few minutes before slicing. Slice thinly at an angle against the grain.
-Slice the veggies and place in large cast iron skillet. Stir in the sliced meat. Add the water. Season with the remaining seasoning mix, to taste. Simmer for about 45 minutes, stirring occasionally.
-If using a crockpot, add about 1/2 cup of water and cook on low for about 45 minutes to 1 hour.
Serve with tortillas, cheese, sour cream, etc.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Grilled Tri-Tip & Chipotle Jam Sandwich | Orange County Cook
Check out my Superbowl Special, Delicious grilled Tri-Tip Beef with a Spicy, Sweet and Smokey Chipotle Jam.
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Grilled Tri Tip Steak Sandwich with Tomato Jam
Chef Tom grills up a Tri-Tip over charcoal on our Napoleon P-500 and cooks up a tomato jam on the infrared side burner. Enjoy!
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Cowboy Campfire Cooking: Coffee Rubbed Steak, Cowboy Cabbage, Marshmallow Sweet Potatoes (#1021)
Grab your dutch oven and build yourself a fire because we’re Cowboy Campfire Cooking! Mix together a flavor-packed coffee rub for the perfect steak (using the reverse sear method). Fry up some cabbage with crushed up ramen noodles and the seasoning for some Cowboy Cabbage with the perfect crunch. Take your leftover sweet potatoes and sweeten them up with sugar and marshmallows for an ooey gooey dish, that could almost pass for dessert. Craving more for dessert? How about Tim’s favorite recipe from Nicki’s Grandmother, Apple Cake.
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