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Cookbook
Appetizers - Sauces - Beef - Poultry - Pork - Fish & Seafood - Vegetables - Side Dishes

Pork

Holiday Ham

Serve the ham that was used in "A Great Way to Smoke Your Holiday Turkey" recipe on page one of Section 3. Delicious!!

Pre-Cooked Ham

Rub ham generously with brown sugar and let stand at room temperature for two hours. Place on grill, away from direct heat, at 250° for about three hours. Meanwhile, make a glaze using one small can of chopped pineapple, undrained, and four tablespoons of honey. Place the ham in a pan and pour glaze over it. Continue cooking for one hour longer.

Ham Oriental

A shoulder ham with the bone is best for this recipe.

Basting mixture:
  • 1 small can crushed pineapple, undrained
  • 4 tablespoons brown sugar
  • 2 tablespoons soy or teriyaki sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dry chinese hot mustard
  • 1 tablespoon vinegar
  • 1 teaspoon salt

Place ham in aluminum pan and pour basting mixture over it. Since the ham is already cured, heat in smoker or on grill away from direct heat until it is hot all the way through and desired color is attained. When cooking this type of ham always turn the layer of fat up; this lets the juice drip through the ham as it is cooking. (Save the bone, it is excellent for cooking in beans.)

Pork Tip

A pork loin roast takes on a deliciously unique flavor by punching holes in it with a paring knife and putting half of a clove of garlic in the holes.

Pork Roast Oriental

Have your butcher cut a five pound boneless center cut loin pork roast. Place roast in aluminum foil pan. Use the same basting mixture as Ham Oriental and baste roast. Place on grill and cook at approximately 250°. Baste periodically with pan drippings and extra basting mixture. It is best to use a meat thermometer as pork should only be eaten very well done. It should be approximately 160°. If you are using a loin with the rib in it, keep the thermometer in the heaviest part of the roast and away from the bone. Paprika can be added to the basting mixture if a red color is desired.

Lyfe Tyme Pork Ribs

Salt and pepper ribs. Place on grill and baste liberally with Hilda's Sauce recipe on page two. Cook at 225-250° for about three hours. Turn frequently and baste each time.

Charlie's Simple Pork Chops

Pork chops cut to 3/4 inch are best for this recipe. Salt and pepper pork chops and sprinkle with MSG on both sides. Make a pan of heavy duty aluminum foil and lay pork chops in the pan and place in smoker or on grill away from direct heat. Cook at 350° until done. Place pork chops on serving tray and pour pan drippings over top. Serve immediately.

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