This holiday season, you may want to consider breaking tradition and trying our some of these unique grilled recipes from Kingsford charcoal. By incorporating the smokey flavor you can only get from cooking over charcoal, these classic recipes will become a new tradition that will leave your family and friends counting down the days until the next holiday season.
The following recipes were developed by world champion pitmaster Chris Lilly:
Serves: 8 servings
Prep time: 20 Minutes
Cook time: 3 hours
- 8 pound spiral sliced bone-in cured ham
Spicy Apricot Glaze
- 1/2 cup apricot preserves
- 1/4 cup honey
- 2 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon rubbed sage
- 1/16 teaspoon ground cloves
- In a medium bowl, combine the glaze ingredients and mix well.
- Double a large piece of aluminum foil and place the ham, flat side down, in the center of the doubled foil. Pour 1/2 cup of the glaze mix on top of the ham and spread it evenly over the entire ham. Wrap the aluminum foil tight over the ham and seal it.
- Prepare an outdoor charcoal grill for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 300 degrees Farenheight., place the wrapped ham on the void side of the grill and close the lid. Cook for 3 hours or until the internal temperature of the ham reaches 140 degrees Farenheight.
- Remove the ham from the cooker, unwrap the foil, and place the ham in the center of a baking pan. Pour the remaining glaze over the top of the ham and spread it evenly. Place the ham back on the grill, close the lid, and cook for an additional 10 minutes or until the glaze firms. Remove the ham from the grill and serve.
Grilled Pineapple Upside-Down Cake
Makes: 1 cake; 8 slices
Prep Time: 45 minutes
Cook Time: 47 minutes
- 1 20-ounce can pineapple slices, packed in juice
- 4 tablespoons unsalted butter
- 1/4 cup pecans, chopped
- 3/4 cup dark brown sugar
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 pinch salt
- 1 pinch cinnamon
- 2 eggs
- 1/2 pineapple juice, reserved from can
- 3/4 cup granulated sugar
- 3/4 teaspoon vanilla
- Set up a two-zone fire for direct and indirect grilling by situating the Kingsford® charcoal on only one side of the grill, leaving the other side void. Preheat the grill to 400 degrees Fahrenheit.
- Place 8 pineapple slices, reserving the juice in the can, directly over the hot coals and grill for 1 minute on each side, or until grill marks are visible. Remove the pineapple and set aside. Close the grill lid and reduce the temperature to 350 degrees Fahrenheit.
- Melt the butter in the bottom of a 10-inch cast iron skillet. Place the grilled pineapple slices in a single layer on the bottom of the skillet and sprinkle the chopped pecans over the top. Then, add the brown sugar and spread evenly.
- In a medium size bowl add the flour, baking powder, salt and cinnamon. Whisk the dry mixture together and set aside.
- Separate the yolks and egg whites into two medium size bowls. With a hand mixer, whip the egg whites until they form stiff peaks. In the separate bowl, beat the egg yolks,1/2 cup of the reserved pineapple juice, granulated sugar and vanilla. When the liquid is mixed well, gradually add in the flour mixture. Continue to mix until a batter is formed. Then, fold in the egg whites with a rubber spatula.
- Pour the batter into the skillet. Place the skillet on the indirect side of the grill away from the hot coals. Close the grill lid and cook for 45 minutes, or until the cake browns. To confirm the cake is cooked throughout, place a toothpick in the center of the cake; if the batter doesn’t stick to the toothpick it’s cooked. Remove the skillet from the grill and let it cool for 30 minutes. Use a knife to loosen
Makes: 4 – 6 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 2 pinches of salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 6 large marshmallows
- 2 ounces vanilla vodka
- 2 ounces peppermint schnapps
- Preheat the grill using Kingsford® charcoal until the internal temperature reaches 450 degrees Fahrenheit. While the grill is preheating, add the milk, heavy cream and salt into a small sauce pan. Place the pan directly over the hot coals until the liquid begins to steam. Whisk in the cocoa powder. When the liquid starts to boil, remove the pan from the grill and add chocolate chips. Set aside to allow the chocolate to melt.
- While the chocolate melts, place two marshmallows on the end of a grill fork. Roast the marshmallows over the charcoal fire until they turn toasty brown. Repeat until all 6 marshmallows are toasted. Place one marshmallow into each mug, set aside.
- Whisk the hot milk mixture vigorously until the melted chocolate blends evenly.
- Pour the hot chocolate over the charcoal roasted marshmallows and service, adding vanilla vodka and peppermint schnapps, if desired.