Beerlicious by Ted Reader

Author:Ted Reader [Reader, Ted]
Language: eng
Format: epub
ISBN: 978-0-7710-7368-7
Publisher: McClelland & Stewart
Published: 2012-05-14T16:00:00+00:00

I was recently in front of the meat counter at my local butcher’s and spotted some ham steaks in the cooler. These were not any little ham steaks, but 3-inch (7.5-cm) thick monsters that weighed about 3 lb (1.5 kg) each. Nice and big and juicy.

I thought, why not brine these babies, then low-and-slow smoke them. Basted with Hop City Barking Squirrel Lager, they cooked into a tempting dish that required some serious patience. And, in the end, there were big and delicious smoked ham steaks, carved ever so thinly and piled high on buns. Drizzle these with beer and serve with mustard. A ham steak is all about comfort!

• Smoker

• 2 lb (1 kg) hickory wood chips, soaked in cold water for at least 1 hour

• Meat thermometer

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