Recently, I was invited to participate in Frick’s Blogger Recipe Challenge.
If you’re not familiar, Frick’s products are “only the finest handpicked cuts of meat, cured with real cane sugar and slow roasted in small batches over American hardwood“. This is some seriously good meat.
There are three categories in this competition – Appetizer, Center of the Plate, and On the Grill. I decided to participate in all three.
Bone In Ham – This is one big hardwood smoked hunk of juicy ham that is perfect for any holiday or family gathering. You’ll love the leftovers.
Applewood Boneless Ham – Pre-sliced, ready to eat and fits perfectly on an appetizer platter. The flavor of this ham is outstanding. Chop it up for casseroles or dips, keep the slices on hand for easy sandwich making, or just snack on it.
Smoked Turkey Drums – This one is fun. Big enough for four to snack on, these turkey drums are so full of flavor and versatile to use.
My first recipe is my favorite. This is the Appetizer round.
Smoked turkey drum and lots of accompaniments, this is a charcuterie board on steroids but with the elegance of Martha Stewart. Awesome for dinner parties, football parties, baby showers, or any gathering; this is your new go to for entertaining. Crackers and crostini make perfect vehicles for everyone to make their own little appetizers.
Instead of putting the entire ham on the grill, because obviously it’s already smoked, I decided to use the bone in presmoked ham in a recipe I smoked after preparing.
These are baby bellas that I stuffed with cream cheese, sharp cheddar, diced ham, cayenne, onion and bacon. These were, to say the least, amazing.
Smoking imparts a flavor like no other; it’s a deep, rich element that completely changes a dish’s taste.
My pretty little smoker pit…
I added a couple of stuffed grape tomatoes just for contrast and fun.
I absolutely adore my smoker. I believe I could smoke anything that doesn’t stand still.
This is a burger I made with the presliced ham. I put it through my grinder along with some sirloin, but you definitely don’t have to. I made it three times to make sure it worked both ways, so you can chop the ham and use ground sirloin and get the same result.
Y’all, this is one damn good burger.
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