SWEET & SPICY MINT SAUCE ¾ cup of mint jelly (187ml) ½ cup of white vinegar (125ml) 1 red thai chilli, split, seeded and finely diced ¼ cup of chopped fresh mint Combine all of the ingredients in a sauce pan and bring to a boil. Reduce heat slightly and simmer for 3 minutes and serve immediately. If the sauce becomes too thick, add a teaspoon of water at a time until you reach desired consistency.

This will keep for 3 days covered in the refrigerator.

Add chopped fresh mint prior to serving.

Yield: 1¼ cup
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LEMON HONEY SAUCE WITH GARLIC 15 Cloves Of Garlic, Minced 3 Hot Chilies, Seeded And Finely Chopped 4 Tablespoons Of Fresh Cilantro, Minced (60ml) Juice Of 2 Lemons 4 Tablespoons Of Honey (60ml) 1 Teaspoon Of Fish Sauce (5ml) Combine All Of The Ingredients Into A Bowl And Whisk Until Fully Incorporated. Adjust Seasoning As Desired And Serve Immediately. Sauce Will Keep For 8 Hours Covered In The Refrigerator. Yield: 1 ½ Cups

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MAPLE MANGO BBQ SAUCE ½ Cup Of Maple Syrup (125ml) ½ Cup Of Mango Chutney (125ml) ½ Cup Of Ketchup (125ml) ½ Cup Of Bottled Bbq Sauce (125ml) ½ Cup Of Tomato Sauce (125ml) 1 Tablespoon Of Ginger Powder (15ml) 1 Tablespoon Of Onion Powder (15ml) 1 Tablespoon Of Celery Salt (15ml) 1 Tablespoon Of Lemon Pepper (15ml) 2 Tablespoons Of Hot Sauce (Optional) (30ml) Juice Of 1 Lemon

Place All Of The Ingredients Into A Non-Reactive Heavy Bottomed Sauce Pan. Place Over Medium Low Heat And Cook For 20 Minutes Without Letting The Sauce Boil. Stir Occasionally.

Yield: 2 ½ Cups
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APPLE GLAZED ROASTED HAM 12 To 14 Pound Cooked Ready To Eat Ham Rub 2 Tablespoons Of Ground Black Pepper (30ml) 2 Tablespoons Of Paprika (30ml) 2 Tablespoons Of Brown Sugar (30ml) 1 Tablespoon Of Celery Salt (15ml) 1 Teaspoon Of Dry Mustard (5ml) ½ Teaspoon Of Cayenne (2.5ml) Glaze 2/3 Cup Of Apple Sauce (167ml) 3 Tablespoons Of Orange Juice (45ml) 1 Tablespoon Of Grated Ginger(15ml) ¼ Teaspoon Of Dry Mustard (1.25ml) Pinch Of Ground Cloves Pinch Of Cinnamon

Combine All Of The Rub Ingredients Into A Bowl And Rub Vigorously Into The Ham. Place The Ham Into A Large Sealable Plastic Bag, Close And Leave To Rest Overnight. Remove From Fridge And Let Come To Room Temperature ( 45minutes)

Place 1/3 Of The Wood Chips In Water To Soak For ½ Hour.

Preheat Your Grill To High On One Side. Leave The Other Side Off.

Prepare A Smoke Package. Squeeze The Excess Water From Half Of The Soaking Wood Chips And Place Them At The Center Of A Large Piece Of Foil. Add Half Of The Dry Wood Chips And Mix. Close The Foil Around The Wood Chips To Create A Sealed Package. Using A Fork, Poke Holes In Both Sides Of The Package For The Smoke To Escape. The More Holes – The More Smoke. Repeat This Process Again To Make A Second Smoke Package.

Place The Wood Chip Pack Directly Over The Heat Source And Wait For Smoke. Once You Have Smoke, Reduce The Heat Under The Package. Let The Barbecue Come To 200-220 ºF (100-110 ºC).

Cook The Ham Using Indirect Heat. Place The Ham On The Far Side Of The Grill Where There Is No Direct Heat. Leave To Smoke For 3 Hours. Half Way Through, Change The Smoke Package For A Fresh Package.

Prepare The Glaze. Place All Of The Ingredients In To A Heavy Bottomed Sauce Pan Over Medium High Heat. Stir Until Melted. Bring To A Boil And Reduce Heat To Simmer For 10 Minutes. Let Stand For 30 Minutes. Reheat Before Using On The Ham.

With 1 Hour Left To Go, Start The Glazing Process. Brush The Glaze Liberally Onto The Meat. Repeat 30 Minutes Later.

Tent The Finished Ham With Foil For 10 Minutes Before Carving.
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GRILLED RACKS OF LAMB Oil Salt Pepper Preheat The Grill To High Heat — 3 Steamboats — On One Side And Leave The Other Side Off. Drizzle The Rack With Oil And Rub It In. Season With Salt And Pepper.

Oil The Grill With Vegetable Oil To Help Avoid Sticking. Place The Lamb Bone Side Up On The Grill. Sear The Racks For 1 Minute Per Side. Move Them Over To The Other Side Of The Barbecue Where There Is No Direct Heat. Reduce The Heat To Medium On The Far Side. Interlock The Racks, Close The Lid And Leave To Cook With Indirect Heat For 20 Minutes.

Tent With Foil And Let Rest For 10 Minutes Before Serving.

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GRILLED CHICKEN DRUMSTICKS Oil Salt Pepper Preheat The Grill To High Heat — 3 Steamboats. Drizzle The Drumsticks With Oil And Rub It In. Season With Salt And Pepper.

Oil The Grill With Vegetable Oil To Help Avoid Sticking. Place The Chicken On The Grill. Sear Them For 2 Minutes Per Side. Reduce The Heat To Medium And Close The Lid. Leave To Cook For 20 Minutes, Turning Every 5 Minutes.

Tent With Foil And Let Rest For 10 Minutes Before Serving.
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GOLDEN MUSTARD BARBECUE SAUCE 1 Cup Of White Vinegar (250ml) ½ Cup Of Prepared Yellow Mustard (125ml) ¼ Cup Of Dijon Mustard (60ml) ½ Medium Onion, Minced 1/3 Cup Of Water (83ml) ¼ Cup Of Tomato Paste (60ml) 1 Tablespoon Of Paprika (15ml) 2 Tablespoons Of Brown Sugar (30ml) 7 Cloves Of Garlic, Minced 2 Teaspoons Of Celery Salt (10ml) ½ Teaspoon Of Cayenne (2.5ml) ½ Teaspoon Of Freshly Ground Black Pepper (2.5ml)

Place All Of The Ingredients Into A Non-Reactive Heavy Bottomed Sauce Pan.

Put Over Medium High Heat And Bring To A Simmer.

Reduce Heat To Low And Cook for 25 Minutes until The mixture thickens and the onions are tender.

Serve Warm Or Cold. This Will Keep For 2 Weeks Covered In The Refrigerator.

Yield: 2 ½ Cup
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WRAPPED & GLAZED TURKEY BREAST 1 Turkey Breast 2 Cups Of Water (500ml) ½ Cup Of Maple Syrup (125ml) ½ Cup Of Brown Sugar (125ml) 3 Cinnamon Sticks 5 Star Anise 10 Slices Of Proscuitto 6 Cups Of Apple Wood Chips ( 3 Cups If Only Doing 1 Smoke Package)

Glaze
1 Cup Of Red Pepper Jelly (250ml)
¼ Cup Of Light Rum (62ml)
¼ Cup Of Pineapple Juice (62ml)
¼ Cup Of Mint, Freshly Chopped (62ml)
1 Teaspoon Of Hot Chili Sauce (5ml)

In A Bowl Combine The Water, Maple Syrup, Brown Sugar, Cinnamon And Star Anise.

Place The Breast Into A Large Sealable Plastic Bag. Place The Baggie Into A Pot To Help Keep It Secure. Pour The Water Mixture Over The Turkey. Bring The Pot And Baggie To The Refrigerator And Let The Meat Soak Overnight.

Remove The Turkey From The Brine And Pat Dry.

Place 1/3 Of The Wood Chips In Water To Soak For ½ And Hour.

Roll The Breast In Proscuitto, Being Sure To Cover The Entire Breast.

Prepare A Smoke Package. Squeeze The Excess Water From Half Of The Soaking Wood Chips And Place Them At The Center Of A Large Piece Of Foil. Add Half Of The Dry Wood Chips And Mix. Close The Foil Around The Wood Chips To Create A Sealed Package. Using A Fork, Poke Holes In Both Sides Of The Package For The Smoke To Escape. The More Holes — The More Smoke. Do The Same Thing For A Second Package To Be Used Later.

Preheat Your Grill To High On One Side. Leave The Other Side Off.

Place The Wood Chip Pack Directly Over The Heat Source And Wait For Smoke. Once You Have Smoke, Reduce The Heat Under The Package. Let The Barbecue Come To 200-220 ºF (100-110 ºC).

Cook The Breast Using Indirect Heat. Place The Wrapped Breast On The Far Side Of The Grill Where There Is No Direct Heat. Leave To Smoke For 3 Hours. Half Way Through, Change The Smoke Package For A Fresh Package.

Prepare The Glaze. Place The Jelly, Rum And Pineapple Juice Into A Heavy Bottomed Sauce Pan Over Medium High Heat. Stir Until Melted. Remove From Heat And Ad The Mint And Chili Sauce. Let Stand For 30 Minutes. Reheat Before Using On The Turkey.

With 1 Hour Left To Go, Start The Glazing Process. Brush The Glaze Liberally Onto The Meat. Repeat 30 Minutes Later.

Tent The Finished Turkey With Foil For 10 Minutes Before Carving.
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