Country Barbecue
Potatoes
By Nicole Small
Serves: 4 to 6
2 pounds small red potatoes
2 tablespoons butter, melted
1 teaspoon honey
Grilled Hawaiian Ham
3 teaspoons seasoned salt
Sandwich
1/2 teaspoon salt
By Amanda Folkens
1/4 teaspoon garlic powder
Serves: 1
1/4 teaspoon pepper
1 tablespoon brown sugar
Preheat oven to 450°F.
1/2 tablespoon seasoning
Coat 9 x 13 baking pan with
pepper
nonstick spray.
1 to 2 1/4-inch thick ham
Cut potatoes into small to
slices (about the same thickness as
medium–sized pieces and put in
the bread)
pan.
Cooking spray
Melt butter and honey, and then
Pineapple slices (can be fresh
drizzle over potatoes. Sprinkle
or canned)
with seasoned salt, salt, garlic
2 slices sourdough bread
powder and pepper. Toss well to
Preheat grill for high heat.
coat.
Mix brown sugar with pepper to
Bake, uncovered, for 25 to
create a rub mixture.
30 minutes, or until potatoes are
Using your hands, massage the
tender and golden brown. Stir
rub onto both sides of the slices
potatoes at least once.
of ham. Ham slices should be
completely covered (front and
back) with brown sugar mix.
Things to Know Before
Place ham slices on sheet of
You Shop the Meat Case
lightly greased foil, then place
n There’s no need to pay extra for
onto grill.
poultry or pork that’s labeled
On separate sheet of greased
hormone-free. USDA prohibits
foil, lay pineapple slices out,
farmers from using hormones to
uncovered.
raise chicken and pigs.
Cook for 6 to 8 minutes or
n Nearly all beef cattle,
until brown caramelization
whether raised organically
or conventionally, spend the
appears around edges of ham and
majority of their lives on pastures
pineapple.
eating grass.
Remove ham and pineapple
n Purchasing organic, grass-fed
from heat and assemble onto
and free-range meats does not
toasted sourdough bread.
make them safer to consume.
Beef Rack of Ribs
By Danell Kalcevic
Serves: 4 to 6
Salt (to taste)
1 tablespoon black pepper (to
taste)
1 tablespoon seasoned garlic
salt (to taste)
Cayenne pepper (optional)
1 to 2 racks of beef ribs
(number of racks based on number
of people)
1 tablespoon yellow mustard
1/3 cup brown sugar
One bottle of favorite barbeque
sauce
The night before serving,
prepare rub for beef ribs (salt,
pepper, seasoned garlic salt and
optional cayenne pepper). Sprinkle
both sides of ribs and then rub
vigorously. Wrap in plastic wrap
and refrigerate overnight.
In the morning, place on
medium temperature grill and
spread yellow mustard and brown
sugar on each side of the ribs. Grill
for 5 to 8 minutes until each side is
slightly browned and caramelized.
Remove ribs from grill and slice
with sharp knife. Place individual
ribs in a crock pot on low. Add one
bottle of your favorite barbeque
sauce. Let simmer 6 to 8 hours.
These labels refer to how the
animals are raised, but all meat
and poultry can contain bacteria
that could cause illness.
n Most cases of foodborne
illness can be prevented with
proper processing, handling
and cooking of food to destroy
bacteria.
West Virginia Farm Bureau News 31