See this at: thebbqguruforums.com| Added on 04/30/08

I did one this past weekend and it has gotten some astounding reviews. I'm still in the experimentation phase, so there's not set list of ingredients. Here goes: 1. Cover with olive oil. 2. Apply your seasonings of choice. I like Lowry's, Garlic... See more

I did one this past weekend and it has gotten some astounding reviews. I'm still in the experimentation phase, so there's not set list of ingredients. Here goes: 1. Cover with olive oil. 2. Apply your seasonings of choice. I like Lowry's, Garlic Salt, Koshier Salt, Black Pepper, and Char Crust (does exactly what the title implies). Next time, I may roast some garlic and cover it with paste. 3. Let everything sit in the refrigerator overnight. 4. Smoke at 225-250 for 10 hours in an aluminum pan. I'd shoot for 175 internally. 5. At this point, it had a good taste, but was tough. So I covered it and cooked at 275 for 2 hours and then let it rest an hour. When I uncovered it, it was unbelievably tender. It shredded as easily as pulled pork. It has a very rich flavor and heats up well (doesn't dry easily or lose flavor). Definitely something to do again in the near future. See less

See this at: thebbqguruforums.com| Added on 04/30/08

Before buying the Competitor, I tried smoked salmon on two occasions. Both were utter failures. The first time, I followed a friend's brine recipe and it turned out WAY too salty. Then second time, it was completely overdone. Now, it was time for... See more

Before buying the Competitor, I tried smoked salmon on two occasions. Both were utter failures. The first time, I followed a friend's brine recipe and it turned out WAY too salty. Then second time, it was completely overdone. Now, it was time for redemption. Here's what I did: 1. Rubbed with olive oil 2. Seasoned with koshier salt, garlic salt, course black pepper, and a little cayenne 3. Smoked with pecan (just 1 chunk) to an internal temp of 140 (using ramp mode) This turned out GREAT!!! Very juicy, extremely tasty, etc. I'll definitely be doing this again. See less

See this at: thebbqguruforums.com| Added on 04/30/08

Steve, If you do not want to impart much flavor at that point of the cook, use apple juice. I use a strong flavored marinade at this point to add another level of flavor to the brisket. There are many great marinades for beef out there. You can use... See more

Steve, If you do not want to impart much flavor at that point of the cook, use apple juice. I use a strong flavored marinade at this point to add another level of flavor to the brisket. There are many great marinades for beef out there. You can use beer, coke, apple juice or other liquids with some salt, black pepper, red pepper, garlic etc.. I use italian dressing on Chicken Thanks BBQ Bob See less

See this at: thebbqguruforums.com| Added on 04/30/08

Gorgonzola Meat Loaf 6 ounces garlic-flavored croutons 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, chopped medium 1/2 Cup carrot, coarsely shredded 3 whole garlic... See more

Gorgonzola Meat Loaf 6 ounces garlic-flavored croutons 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, chopped medium 1/2 Cup carrot, coarsely shredded 3 whole garlic cloves, finely minced 1/2 orange bell pepper, chopped medium 18 ounces ground chuck 18 ounces ground sirloin 1 1/2 teaspoons kosher salt 4 ounces Gorgonzola cheese, crumbled 1 egg 1. Pre-heat oven of choice to 325°-350°. This works nicely in smoker or covered grill using indirect method. Maple, apple or cherry wood smoke really enhances this meatloaf. 2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the croutons are medium fine. 3. In a stand mixer set to slow, combine the vegetables, and ground meat(s) with the bread crumb mixture -- Add salt -- Add the egg and gorgonzola -- Combine thoroughly. 4. Line a 4x9 loaf pan with wax or parchment paper to assist in removal. Pack meat... See less

See this at: thebbqguruforums.com| Added on 04/30/08

I make jerky from all types of meat in all different ways. My Jerky making sessions are always experiments with flavors and different cuts of meat. On Saturday I went to the butcher and found a 20# Top Round Bundle for 1.69/lb. as opposed to Top... See more

I make jerky from all types of meat in all different ways. My Jerky making sessions are always experiments with flavors and different cuts of meat. On Saturday I went to the butcher and found a 20# Top Round Bundle for 1.69/lb. as opposed to Top Round steaks for $4.15/lb. This bundle had very little fat, the butcher trimmed it for no charge and I sliced it into 1/8" slices and marinated for 24 hours. Marinade: 1 bottle of General Tso's Chicken Sauce (Ethnic Foods) 1 bottle of Kikkoman Stir fry sauce 3/4 of a large bottle of Soy sauce 3/4 bottle of Griffens Sweet and Spicy Wing Sauce ( substitute any sweet and spicy wing sauce) 1/4 cup of Homebbq.com Beef Rub palm full of Kosher salt (other ingredients have plenty of salt) 1 tablespoon Black pepper Slice meat into 1/8" pieces and let marinade for 24 hours in gallon size ziplock bags. Set smoker to 140°F with Guru and light a couple of pieces of lump. Throw the lit pieces on top of your piled unlit charocal and let the Guru bring the... See less

See this at: kamado.com| Added on 04/08/08

Smoked some bacon today. The pork belly has been curing in a maple sugar/coriander/peppercorn/cayenne cure for the past ten days. Photos 1 & 2 show the cured, unsmoked bacon, under a fan developing a pellicle after being removed from the cure. Photo... See more

Smoked some bacon today. The pork belly has been curing in a maple sugar/coriander/peppercorn/cayenne cure for the past ten days. Photos 1 & 2 show the cured, unsmoked bacon, under a fan developing a pellicle after being removed from the cure. Photo 3 shows it going into my #9 which is preheated to about 190 degrees. I'm using maple to smoke it. The last photo shows it almost done, with nice color, after about 6 hours @ 190 degrees, internal temperature about 160 degrees. I saved the leanest of the sections to braise - if you've never done it, try it!! See less

See this at: kamado.com| Added on 04/02/08

Hello all, I am making a pork butt this weekend for a party I am having Saturday night. I have made 2 sauces...a homemade BBQ sauce (thanks Bob H!) and an Apple/Dijon/Champagne sauce (kinda like a vinegar sauce). My question is, how do I serve this?... See more

Hello all, I am making a pork butt this weekend for a party I am having Saturday night. I have made 2 sauces...a homemade BBQ sauce (thanks Bob H!) and an Apple/Dijon/Champagne sauce (kinda like a vinegar sauce). My question is, how do I serve this? Do I chop up the pork, make two batches and add the sauce? Or do I chop up the pork and serve each sauce on the side for guests to add like a condiment? My only problem with the later, is that the apple/champagne sauce is very liquidy and might be messy to squirt on the sandwich. Any suggestions are greatly appreciated! See less

See this at: kamado.com| Added on 03/24/08

Here is how I made the world's best Baby Backs ribs. Bought 6 slabs from Costco, I removed the membranes gave them a good basic rub, let them sit for a while, then coated them with yellow mustard. Cooked on the #7 indirect at 250 for 3 hours with a... See more

Here is how I made the world's best Baby Backs ribs. Bought 6 slabs from Costco, I removed the membranes gave them a good basic rub, let them sit for a while, then coated them with yellow mustard. Cooked on the #7 indirect at 250 for 3 hours with a little pecan wood. Off the grill, rubbed with a combination of honey and mustard, wrapped tight in foil and back on indirect at 250 for about 1 1/4 hours. Removed from grill, put them still foiled in a cooler for one hour. Served them with BBQ sauce on the side, but most people didn't even use sauce. They were wonderful, my guests couldn't get enough. I've made them twice using this method and they turn out so moist I can't believe they are baby backs. They pull off the bone with just a little tug, and the juice drips off of them Delicious! See less

See this at: allrecipes.com| Added on 03/11/08

SUBMITTED BY: Behr PHOTO BY: Em "'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for...

See this at: allrecipes.com| Added on 03/11/08

* Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. * Pound chicken breasts to 1/4 inch...

See this at: kamado.com| Added on 03/10/08

Harry, Not yet, but I may burn mine out by the end of tomorrow night. The prodigal son returns from Patagonia on Friday. 16 lb halal brisket and two nine pound boneless butts steaming away in the rain for him right now. Didn't read the package... See more

Harry, Not yet, but I may burn mine out by the end of tomorrow night. The prodigal son returns from Patagonia on Friday. 16 lb halal brisket and two nine pound boneless butts steaming away in the rain for him right now. Didn't read the package carefully, it just never occurred to me that 17.63 lbs of butt could possibly be boneless. On topic, I have a leg of lamb I did not cook on Easter that I must cook within the next two weeks. I googled lamb recipes last night and came up with some low and slow recipes, but they just did not set my taste buds tingling in anticipation. Dizzy Pig has a recipe that looked as good as anything. Clausen See less

See this at: kamado.com| Added on 03/10/08

You could try this one. I am still waiting for my #5 to arrive in England but I have used this recipe alot on my ordinary BBQ and it works very well.It is based on one by Ainsley Harriott. Take one leg of lamb and butterfly it, that is to say bone it... See more

You could try this one. I am still waiting for my #5 to arrive in England but I have used this recipe alot on my ordinary BBQ and it works very well.It is based on one by Ainsley Harriott. Take one leg of lamb and butterfly it, that is to say bone it out so the meat is still all in one piece. Trim off excess fat and stud the lamb all over with small sprigs of fresh rosemary and slivers of garlic. Rub over with citrus oil (see below) and leave for an hour or so. Season with salt and pepper and BBQ. You'll have to work out temperature and times for a K. Over an ordinary BBQ I cook a leg which weighed about 5lbs before boning over medium hot coals for about 45 minutes so the meat is pink in the middle. For the citrus oil take the zest of an orange, a lemon and a lime together with about 1 1/4 cups of good olive oil and 1/2 teaspoon of black peppercorns. Heat gently for 5 minutes, cool and let stand for 24 hours. If you try it let me know how you get on with temp and times. See less

See this at: australian-lamb.com| Added on 03/10/08

* 4–6 scrubbed potatoes, halved and steamed until just tender * 3 tablespoons olive oil * 2 cloves garlic, crushed * 1 8 ounce basket cherry tomatoes, halved * 1 tablespoon fresh rosemary, chopped * salt and freshly ground pepper, to taste * Preheat... See more

* 4–6 scrubbed potatoes, halved and steamed until just tender * 3 tablespoons olive oil * 2 cloves garlic, crushed * 1 8 ounce basket cherry tomatoes, halved * 1 tablespoon fresh rosemary, chopped * salt and freshly ground pepper, to taste * Preheat oven to 280-300°F. To prepare the lamb, cut 3-4 deep slashes on the top and insert orange slices with a sprig of oregano. Season outside of roast with salt and pepper. * Heat 2 tablespoons of olive oil in large casserole dish and brown meat on all sides. Remove meat from pan and add the remaining oil with onion, celery and carrot. Cook for 2-3 minutes or until soft, then add tomato paste. Cook, stirring until aromatic, about 1 minute. * Return lamb to the pot, add Guinness, Worcestershire sauce and thyme and bring to a boil. Remove from heat, cover and transfer to preheated oven. Roast lamb for 2 ½ - 3 hours, or until tender and meat separates easily. Turn a few times during cooking. Transfer meat to a platter, cover with foil and keep... See less

See this at: australian-lamb.com| Added on 03/10/08

* 1 tablespoon olive oil * ½ cup red wine * ½ cup chicken stock * 1 tablespoon red wine vinegar * 12 medium garlic cloves, whole, peeled * salt and freshly ground pepper, to taste * Preheat oven to 475°F. * Combine fresh herb rub ingredients in a... See more

* 1 tablespoon olive oil * ½ cup red wine * ½ cup chicken stock * 1 tablespoon red wine vinegar * 12 medium garlic cloves, whole, peeled * salt and freshly ground pepper, to taste * Preheat oven to 475°F. * Combine fresh herb rub ingredients in a small bowl and generously coat the racks all over with the rub. * Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb for 3 minutes on each side. Pour off fat from pan, but save any juices to make pan sauce later. * Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes or until the internal temperature is 130-135°F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce. * Set the original skillet back on the burner and add all the sauce ingredients except salt and pepper. Bring to a boil scraping up any browned pieces from the bottom of the pan. Cover pan and cook for 10 minutes at a simmer. Remove lid and reduce sauce at... See less

See this at: australian-lamb.com| Added on 03/10/08

Grilling: Preheat grill or BBQ on high. Cook chops about 2 minutes, until just starting to brown, before basting with sauce (optional). Continue cooking lamb chops for another 3-5 minutes each side, basting occasionally. Pan-Broiled: In a heavy... See more

Grilling: Preheat grill or BBQ on high. Cook chops about 2 minutes, until just starting to brown, before basting with sauce (optional). Continue cooking lamb chops for another 3-5 minutes each side, basting occasionally. Pan-Broiled: In a heavy frying pan, sear over high heat for ½ to 2 minutes each side, until just starting to brown, before basting with sauce (optional). Reduce heat to medium and cook chops for 2-4 more minutes, turning at least once. Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb when it's medium-rare or medium, but lamb is also delicious when cooked well-done. A complete cooking guide with an internal meat temperature chart can be found in Cooking and Handling. See less

See this at: australian-lamb.com| Added on 03/10/08

Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack. Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is... See more

Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack. Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done. A complete cooking guide with an internal meat temperature chart can be found in Cooking & Handling. See less

See this at: australian-lamb.com| Added on 03/10/08

Classic Seasoning * 3 teaspoons olive oil * 1 tablespoon rosemary, dry * 6 garlic cloves* *Note: Cut small slits in leg and push in garlic cloves before placing in oven. Mustard and Rosemary * ½ tablespoon Dijon or whole grain mustard * 1 tablespoon... See more

Classic Seasoning * 3 teaspoons olive oil * 1 tablespoon rosemary, dry * 6 garlic cloves* *Note: Cut small slits in leg and push in garlic cloves before placing in oven. Mustard and Rosemary * ½ tablespoon Dijon or whole grain mustard * 1 tablespoon honey * 2 teaspoons olive oil * ½ teaspoon rosemary, dry * 2 garlic cloves, crushed * salt and freshly ground black pepper, to taste Italian Flavoring * 8 ounces Italian seasoned tomato paste or 8 ounces tomato paste * 1 teaspoon oregano, fresh or dry * 1 teaspoon basil, dry * 2 garlic cloves, crushed * ½ cup vermouth (optional) * freshly ground black pepper, to taste See less

See this at: kamado.com| Added on 03/10/08

Harry, Not yet, but I may burn mine out by the end of tomorrow night. The prodigal son returns from Patagonia on Friday. 16 lb halal brisket and two nine pound boneless butts steaming away in the rain for him right now. Didn't read the package... See more

Harry, Not yet, but I may burn mine out by the end of tomorrow night. The prodigal son returns from Patagonia on Friday. 16 lb halal brisket and two nine pound boneless butts steaming away in the rain for him right now. Didn't read the package carefully, it just never occurred to me that 17.63 lbs of butt could possibly be boneless. On topic, I have a leg of lamb I did not cook on Easter that I must cook within the next two weeks. I googled lamb recipes last night and came up with some low and slow recipes, but they just did not set my taste buds tingling in anticipation. Dizzy Pig has a recipe that looked as good as anything. Clausen See less

See this at: kamado.com| Added on 03/10/08

Hi guys.... Can anyone share tips and techniques regarding Salmon on cedar plank? My wife dearly loves Salmon and even though I am not a huge fan of that particular fish, this woman has allowed me to buy a Weber Genesis Silver B, a New Braunfel's... See more

Hi guys.... Can anyone share tips and techniques regarding Salmon on cedar plank? My wife dearly loves Salmon and even though I am not a huge fan of that particular fish, this woman has allowed me to buy a Weber Genesis Silver B, a New Braunfel's Black Diamond offset pit, a #7 Kamado and a #5 Kamado without so much as a whimper of protest. She deserves some Salmon if she wants it by God! Anyway, I would like to try something different and cooking Salmon on a plank of cedar seems to fill that bill. Any info on this would be appreciated... type of cedar, temperatures, times, preparations etc. Meantime... I will go find some salmon Brewhawk.. gone fishin' See less

See this at: edition.cnn.com| Added on 03/06/08

How to spatchcock poultry To spatchcock a chicken (or other bird), place it on its breast. Using poultry shears and starting at the neck, make a lengthwise cut down one side of the backbone to the tail.

How to spatchcock poultry To spatchcock a chicken (or other bird), place it on its breast. Using poultry shears and starting at the neck, make a lengthwise cut down one side of the backbone to the tail. See less

See this at: kamado.com| Added on 03/06/08

Happy Valentine's Day! Instead of splurging on a fancy restaurant, we whipped this up on the Kamado. Three 1-1/4 lb. lobsters, plus shrimp and scallops and the usual contingent of paella spices. Pan-fried asparagus and a wonderful 1998 Rochioli... See more

Happy Valentine's Day! Instead of splurging on a fancy restaurant, we whipped this up on the Kamado. Three 1-1/4 lb. lobsters, plus shrimp and scallops and the usual contingent of paella spices. Pan-fried asparagus and a wonderful 1998 Rochioli chardonnay. We couldn't afford a meal like that in a restaurant. Man, was it goooooood. See less

See this at: cookadvice.com| Added on 02/20/08

1. Last 1 ½ hour of cooking - makes great browned potatoes! trim excess fat from roast and stick it all over with the tip of a knife. 2. Mash the garlic into a paste, then mash in the ground bay leaf, oregano, cumin & olive oil. Rub this all over the... See more

1. Last 1 ½ hour of cooking - makes great browned potatoes! trim excess fat from roast and stick it all over with the tip of a knife. 2. Mash the garlic into a paste, then mash in the ground bay leaf, oregano, cumin & olive oil. Rub this all over the roast. 3. Place roast in a big pan or dish (not aluminum), then sprinkle with pepper and douse with sour orange juice and wine. 4. Scatter the onions over the roast, then wrap entire roast in plastic and refrigerate. 5. Marinate at least one hour or overnight (longer is better). 6. Turn the roast several times in the marinade. 7. Heat oven to 350. Put the meat in a roasting pan (not aluminum), save the marinade, and place in the oven. 8. Cook for an hour, fat side down. 9. Turn roast fat side up, add marinade and onions, and reduce heat to 325; tent loosely with foil if needed. 10. Baste frequently with the pan juices and continue cooking until done (30-35 min. to the pound++150 minimum; 180 very well done). 11. Add water or wine if... See less

See this at: spore.name| Added on 02/20/08

We would love to hear from you. Send us your suggestions, comments, recipes, or tips. Your information might be featured on our site! name: email: comments/suggestions:

We would love to hear from you. Send us your suggestions, comments, recipes, or tips. Your information might be featured on our site! name: email: comments/suggestions: See less

See this at: islandflave.com| Added on 02/20/08

* Use a sharp knife to remove excess fat and skin from pork roast. * Marinate with spices, pierce holes in meat, and set aside for 2hrs. * Roast at 350F for 2 1/2to 3 hrs. * Turn the meat and baste frequently. Send This Recipe to Friend Cooking time:... See more

* Use a sharp knife to remove excess fat and skin from pork roast. * Marinate with spices, pierce holes in meat, and set aside for 2hrs. * Roast at 350F for 2 1/2to 3 hrs. * Turn the meat and baste frequently. Send This Recipe to Friend Cooking time: Serves: 8 Submitted by: | More recipes | See less

See this at: globalgourmet.com| Added on 02/20/08

1 bone-in fresh ham with skin on (or have your butcher butterfly it for you) Mojo, enough for marinating and roasting* To marinate, pierce pork as many times as you can with a sharp knife or fork. Pour Mojo over pork, cover, and let sit in... See more

1 bone-in fresh ham with skin on (or have your butcher butterfly it for you) Mojo, enough for marinating and roasting* To marinate, pierce pork as many times as you can with a sharp knife or fork. Pour Mojo over pork, cover, and let sit in refrigerator at least 2 to 3 hours or preferably overnight. Select one of three different cooking methods: A. To roast in the oven, preheat oven to 450 degrees F. Place the pork, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 325 degrees F. Occasionally spoon extra Mojo over the roast as it cooks. Remove roast from oven when the internal temperature reaches 155 degrees F on a meat thermometer. Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be slightly pink to pale white in the middle and the juices will run clear. B. To grill on the barbecue, use a covered grill such as the... See less

Highlights: by Glenn Lindgren, Raúl Musibay and Jorge Castillo Gibbs Smith, Publisher $29.95/Hardcover 75 color photographs ISBN: 1-58685-433-X Recipe reprinted by permission.

See this at: astray.com| Added on 02/20/08

last 1 1/2 hour of cooking - makes great browned potatoes! Trim excess fat from roast and stick it all over with the tip of a knife. Mash the garlic...

See this at: chow.com| Added on 02/20/08

For the spice rub: * In a dry sauté pan, toast cumin, peppercorns, and coriander over medium heat for a few minutes until spices just start to smoke....

See this at: recipes.epicurean.co...| Added on 02/20/08

This recipe uses a whole pig. Make sure you have a large enough pan with generous sides, so the fat will not splatter. Be sure and check if this will fit in your oven and in your refrigerator for overnight marinating. 1. One day before cooking, wash... See more

This recipe uses a whole pig. Make sure you have a large enough pan with generous sides, so the fat will not splatter. Be sure and check if this will fit in your oven and in your refrigerator for overnight marinating. 1. One day before cooking, wash the pig inside and out and pat dry with paper towels. In a mortar, combine the garlic, oregano and salt, and mash to a paste. Place the pig in a large pan, rub it inside and out with the garlic paste, season it liberally with salt and pepper and pour the soured juices over it. Sprinkle with the crumbled bay leaves. Cover the pig with aluminum foil and refrigerate 24 hours. 2. Three to 5 hours before serving, preheat the oven to 375 F degrees, remove the pig from the marinade and reserve the marinade. Place the pig in a shallow aluminum foil-lined roasting pan, insert a wad of foil in the mouth to keep it open, cover the ears with foil and brush the skin with oil. Insert a meat thermometer in the hind leg, making sure it does not touch bone.... See less

See this at: recipezaar.com| Added on 02/20/08

1 (8 lb) fresh ham (pork leg or butt) * 1 head garlic , broken into cloves, peeled and minced * 1 tablespoon salt * 1 1/2 teaspoons dried oregano * 1...

See this at: icuban.com| Added on 02/20/08

Jorge: When we don't have the time... Raúl: ...or enough hungry Cubans around... Jorge: ...to roast a whole pig, we make our Lechon Asado using a fresh, bone in ham. Glenn: Many butchers in other parts of the United States call this a "green" ham.... See more

Jorge: When we don't have the time... Raúl: ...or enough hungry Cubans around... Jorge: ...to roast a whole pig, we make our Lechon Asado using a fresh, bone in ham. Glenn: Many butchers in other parts of the United States call this a "green" ham. Just make sure you ask for an un-smoked or un-processed ham with the skin still on. Raúl: That's the most important part - you need the skin and the layer of fat underneath. Jorge: You can cook your lechón in the oven or outside on the grill. A covered grill (such as the Webber kettle) where you can bank the coals to the side, leaving an empty space beneath your ham, works best. Glenn: I've had good luck with a gas grill. Just turn off the middle burner and adjust the front and back burners to keep the grill at the right temperature. Raúl: Finally, you can also make this on top of the stove in a large Dutch oven. Adjust the heat to low, cover and cook until completely done. Jorge: My sister Esther usually adds a fresh ham or two when we do... See less