Blazing Bronco Burgers with Smoking Chipotle Honey Sauce
(Courtesy of the National Honey Board)
1 lb. ground beef, ground buffalo can be substituted for beef
1/2 tsp salt
1/2 tsp pepper
1 tsp creole or Cajun seasoning
4 roasted Anaheim chili peppers, fresh or canned
4 slices (1 oz.) Pepper Jack cheese Recipes
4 hamburger buns
4 lettuce leaves
4 slices tomato
4 slice red onion
To prepare burgers, divide meat into 4 equal portions and shape into patties. Combine
salt, pepper and creole or Cajun seasoning, then sprinkle the mixture evenly over
the 4 patties. Grill the burgers until nearly cooked to desired level. Top each
patty with a chili pepper, followed by a slice of cheese. Cover the grill until
cheese melts and burgers are cooked to desired level. Spread the chipotle honey
sauce evenly on each of four buns. Serve the patties on buns and garnish with lettuce,
tomato and red onion.
Makes 4 servings
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BRISKET CHEESEBURGERS WITH ORANGE BLOSSOM HABANERO HONEY
(courtesy of Lonnie Martin - Amarillo, TX)
3 lbs of trimmed Beef Brisket
5 tbsp fajita seasoning
5 tbsp lemon pepper
6 Kaiser (or Hamburger) rolls, split
12 tbsp Dijon Mustard
6 tbsp of Roasted Habanero Honey (recipe follows below, includes a one pound jar
of McLure's Orange Blossom Honey and 2 habanero chile peppers, roasted)
12 thin slices of Smoked Gruyere Cheese
Makes 6 Brisket Cheeseburgers
Cook on low heat (225-250ºF) about 3 hours or until done a 3 pound trimmed
brisket that has been seasoned heavily with fajita seasoning and lemon pepper. Let
brisket rest for about 15-20 minutes when done and then slice on the diagonal. This
is a necessary step for brisket juices to redistribute and firm up the meat enough
to slice.
Grill six pairs of rolls until lightly toasted.
Lather two tablespoons of dijon mustard on the cut sides of the top rolls; one tablespoon
of roasted habanero honey (recipe follows) on the cut sides of the bottom rolls.
Divide a 1/2 pound of brisket on each top and bottom half of rolls.
Top each half with one Smoked Gruyere Cheese slice.(Makes 2 slices per burger because
of small size).
Place burgers open-faced on grill and close lid of grill and cook for one minute
or until cheese melts.
Place the two halves of rolls together and Bam! A magical meld of flavors!
Serves 4-6 people
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CHILI-MAPLE PORK CHOPS
(courtesy of Colin J. Caldwell - Goffstown, NH)
Brine:
5 cups water
1/4 cup light brown sugar
1/2 cup kosher or sea salt
1/2 cup maple syrup
2 cloves garlic crushed
2 tbsp fresh ginger minced
1/2 tbsp ground pepper
Glaze:
3 tbsp McLure's maple syrup
1 tbsp chili powder
8 center cut loin pork chops 1-1/2 inch thick
(hopefully with a good amount of fat attached)
Place brine ingredients in a non-reactive large saucepan and bring to a boil. Stir
the brine to ensure that salt, sugar, & maple syrup have dissolved. Turn off
the heat and let the brine cool. Refrigerate brine in a non-reactive container.
Add pork chops and allow to soak for at least 3 hours but no more than 8 hours.
Combine Glaze ingredients and set aside.
Prepare a grill with both hot and medium hot surfaces. Covered grills work best.
Place chops on the hot portion of the grill and sear for 4-5 mins. on each side,
closing grill cover. Transfer the chops to the medium hot portion of the grill and
cook for an additional 4-5 mins. on each side with grill covered. Then brush the
chops with the maple chili glaze on both sides and grill an additional 15-30 secs
on each side.
Note: Grilling times may vary according to grill temperature and thickness of chops.
8 servings
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GRILLED LAMB WITH HONEY GARLIC MARINADE
(courtesty of Suzy Moore - Milwaukie, OR)
2/3 cup hoisin sauce (can be found in Asian section of supermarket)
1/3 cup white vinegar
1/4 cup soy sauce
2 tbsp garlic, minced
1/3 cup McLure’s Honey
1 large shallot, minced
1 tsp salt
1/2 leg of lamb, butterflied
To prepare marinade, whisk together first 7 ingredients in a bowl. Place the lamb
in a dish just large enough to hold it when unfolded. Pour the marinade over the
meat, turning until both sides are coated. Marinate overnight in the refrigerator.
Be sure to turn a couple of times.
Remove lamb from refrigerator 1/2 hour before barbecuing.
Prepare grill. Barbecue lamb for about 8 minutes on each side for medium rare or
until meat thermometer registers 1400.
Slice lamb across the grain into thin slices and serve.
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GRILLED PORK TENDERLOIN WITH MAPLE ORANGE MARINADE
(courtesty of Lori Welander - Richmond, VA)
1 1/2 lbs pork tenderloin
Cooking spray or vegetable oil
1/2 cup McLure's pure maple syrup
Garnish: orange slices or zest
1/2 cup fresh orange juice
1/4 cup Dijon mustard
1 tbsp chopped fresh cilantro (substitute parsley if prefer)
1 1/2 tsp fresh ginger
1/4 tsp salt
1/4 tsp freshly ground pepper
Whisk together McLure's maple syrup, orange juice, and mustard in a medium bowl.
Stir in cilantro, ginger, salt and pepper. Place pork tenderloin in food safe resealable
plastic bag or shallow dish. Pour marinade over pork, seal or cover and marinate,
refrigerated at least 30 minutes.
Coat grill rack with cooking spray or vegetable oil and place on grill over medium-high
heat. Remove pork from marinade and grill, covered, about 10-12 minutes on each
side, or until a meat hermometer reaches 160ºF. Remove from grill and cut diagonally
into thin slices. Garnish with fresh orange slices or orange zest.
6 generous servings.
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HONEY BBQ SHREDDED PORK
(Courtesy of the National Honey Board)
1 pork shoulder, picnic roast (remove fat) or 3-4 lbs. turkey legs
1-1/4 cups ketchup
1/2 cup water
1/2 cup Mc Lure’s Wild Flower Honey
1 cup chopped celery
1 cup chopped onion
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp ground black pepper
8-10 crusty rolls or flour tortillas
In 9” x 13” pan, combine all ingredients. Cover with foil and roast
at 300°F oven for 3 to 3-1/2 hours. Shred meat using two forks, removing all
bones and skin. Stir with sauce. Serve in crusty rolls or warmed flour tortillas.
Makes 8-10 servings
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HONEY GLAZED BARBECUED SPARERIBS
(Courtesy of the National Honey Board)
4 lbs. lean pork spareribs
Water
Salt & pepper
1/2 cup Mc Lure’s Clover Honey
1/4 cup lemon juice
2 tsp grated lemon peel
2 tsp ginger root, grated
1 clove garlic, minced
1 tsp rosemary, crushed
1/2 tsp red chilies, crushed
1/2 tsp ground sage:
Completely cover spareribs with water in a large pot or deep skillet. Bring to a
boil, uncovered, over medium heat. Simmer 4 minutes. Drain liquid, reserving it
for stock for later use, if desired. Season both sides of spareribs with salt and
pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil.
Bake at 450°F for 15 minutes. Combine remaining ingredients; mix well. Reduce
oven temperature to 350°F. Brush spareribs with honey mixture. Bake 1 hour longer
or until fully cooked, brushing with honey mixture every 15 minutes.
For barbecue: Boil spareribs as described above, over medium heat. Simmer 4 minutes
and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs
on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush
meat side generously with honey mixture twice during last 15 minutes of cooking
time.
Makes 4-6 servings
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HONEY-RUBBED COUNTRY STYLE RIBS WITH SPICED MAPLE MOP
(courtesy of Nikki Norman - Milton, TN)
1 cup McLure's Honey
1 cup McLure's Maple Syrup
2 tbsp ground dry mustard
1 cup ketchup
2 tbsp garlic powder
1/4 cup apple cider vinegar
1 tbsp onion powder
1 tsp ground cinnamon
1 tbsp ground black pepper
1 tbsp coarse salt or kosher salt
2 tsp ground chipotle chili powder
1 (4 lb) pkg country style ribs
Prepare gas or charcoal heat for medium heat and indirect cooking.
Combine in a small bowl honey, dry mustard, garlic powder, onion powder, black pepper,
salt and chipotle chili powder. Stir to combine. Brush or rub mixture with hands
evenly over country style ribs.
Place ribs on a preheated grill for indirect cooking. Grill ribs for 1-1/2 to 2
hrs total time; grill lid covered and turning every 30 minutes.
Combine in a small bowl maple syrup, ketchup, vinegar and cinnamon. Brush ribs with
mop during last 15 minutes of grilling, turning twice. Remove ribs from grill. Let
stand 10 minutes. Serve Warm.
4-6 servings
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JOANNA'S MAPLE STEAKS
(Courtesy of Joanna Hastings - Littleton, NH)
4 NY Strip Steaks
1/2 tsp salt
1/2 tsp pepper
1 cup Mc Lure’s Grade A Dark Maple Syrup
4 slices, red onion finely chopped
To prepare steaks, combine salt, pepper, red onion and Mc Lure’s Maple Syrup
and put into a large plastic zip bag. Add steaks and marinate for the day, turning
the bag every hour or so. Take steaks from the bag and grill, cooking to the desired
level. Top each steak with a sprinkle of fresh ground pepper. Serve the steaks with
your favorite grilled vegetable.
Makes 4 servings
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MAPLE MUSTARD GLAZED PORK CHOPS WITH AUTUMN GREENS
(courtesy of Teresa Ralston - New Albany, OH)
1/3 cup McLure's Pure Maple Syrup
1 bag baby spring greens (5-6 ounces)
1/4 cup spicy brown mustard
2 granny smith apples, seeded and chopped
1 tbsp Worcestershire sauce
1 cup dried sweetened cranberries
1 tsp pepper, plus more to taste for salad
4 tbsp chopped toasted pecans
1 tsp salt, plus more to taste for salad
4 boneless pork top sirloin chops (about 1-1/2 pounds)
vegetable oil for wiping grill rack
3 tbsp canola oil
Whisk McLure’s Pure Maple syrup, mustard, Worcestershire, 1 tsp pepper and
1 tsp salt together in a small bowl. Reserve 2 tbsp marinade to make dressing. Place
remaining marinade in zip top bag with pork chops, turning bag to coat pork chops.
Place in refrigerator to marinate at least 4 hours or overnight, turning bag occasionally.
Preheat a gas grill to medium high heat. Wipe grill rack with vegetable oil. Place
pork chops on grill and cook about 10 minutes or until done, turning once during
cooking.
Remove to a plate to rest, keeping warm, while finishing salad.
Slowly drizzle canola oil into reserved 2 tbsp marinade, while whisking continuously
to make dressing. Place spring greens, apples and cranberries in a large mixing
bowl and toss with dressing to coat. Divide salad among 4 plates and top each with
a pork chop.
Season to taste with salt and pepper. Garnish each salad with a tbsp of pecans.
Serve
immediately.
Yield: 4 servings
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MAPLE RIBS
(courtesy of Joanne Ahearn - Bala Cynwyd, PA)
3 lbs. Pork Ribs
1/2 cup McLure's Maple Syrup
1 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tbsp mustard
1 clove chopped garlic
salt (to taste)
Boil the ribs for approximately 1 hour or until meat is soft. Combine all the other
ingredients and cook until heated through, stirring often. When the sauce is ready,
pour over ribs (saving some sauce to use later) and then place ribs in fridge for
at least 2 hours or until well marinated.
Cook at 350 degrees for approximately 45 minutes or grill for about fifteen minutes,
turning ribs and basting with leftover sauce.
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RUSSIAN RIBS
(Courtesy of Christina Heath - Littleton, NH)
3 Lbs. Country Style Pork Ribs
1/2 cup Mc Lure’s Grade A Dark Maple Syrup
1 16 oz. bottle Russian Salad Dressing
Mix Mc Lure’s Maple Syrup and your favorite brand of Russian Dressing in a
large mixing bowl and baste ribs liberally. Cook using the indirect grilling method
approximately 45 minutes, until ribs are done. Baste ribs liberally while grilling.
Serve with your favorite potato or macaroni salad and plenty of napkins!
Makes 4 servings
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SMOKY PAPRIKA & MAPLE BARBECUE PORK LOIN
(courtesy of Mary Shivers - Ada, OK)
1 (3-4 lb.) boneless pork loin roast
2 tbsp prepared mustard
1/3 cup McLure’s Pure Maple Syrup
1 tsp sweet smoked paprika
2 tbsp paprika
2 tbsp chili powder
1/2 tsp celery seed
1 tsp sea salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp coarsely ground black pepper
1 cup hickory smoke barbecue sauce
1 tbsp Worcestershire sauce
1/3 cup McLure’s Honey
Spray gas grill grates with non-stick cooking spray. Heat gas or charcoal grill
to medium heat. Pat pork dry with paper towels. Butterfly the pork by cutting a
lengthwise slit down the center to within 1-inch of bottom. Spread pork flat. Make
a similar slit of each half.
In a small bowl, stir together mustard and syrup. Brush cut areas of pork with 3/4
of mixture.
Stir next eight ingredients together in a small bowl. Sprinkle half of mixture onto
exposed areas of pork. Roll up from a long side. Tie at 2-inch intervals with kitchen
twine. Brush remaining syrup mixture on outside of pork. Sprinkle with remaining
rub mixture. Place on grill and cover. Grill pork for 1-1/2 to 1-3/4 hours to desired
doneness (internal temperature should be at least 160 degrees.) Meanwhile, stir
remaining ingredients together in a small pan. Heat over medium heat until warm.
Remove pork from grill. Let rest 10 minutes before slicing. Place a small bowl of
sauce in center of platter. Arrange pork slices around sauce.
Serves 6.
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SPICE-CRUSTED BISTRO STEAK SALAD WITH HONEY HORSERADISH AIOLI DRESSING
(courtesy of Devon Delaney - Princeton, NJ)
1/2 cup McLure's Honey
1/2 cup horseradish
1/2 cup mayonnaise
1/4 cup fresh lemon juice
1 tbsp ground cumin
1 tbsp paprika
1 tbsp coarse salt
1 tbsp ground black pepper
1 tbsp ground thyme
2 tbsp onion powder
4 (6-ounce each) tenderloin steaks
4 cups arugula
1 cup roasted red pepper strips
1/2 cup crumbled blue cheese
1/2 cup chopped dried apricot
1/4 cup chopped walnuts
Prepare honey horseradish aioli dressing by combining McLure’s honey, horseradish,
mayonnaise and lemon juice in a sauce-serving bowl.
Prepare spice rub by combining cumin, paprika, salt, black pepper, thyme and onion
powder in a small bowl. Rinse and pat dry steaks and rub both sides with prepared
spice rub. Let steaks rest on a plate for 10 minutes.
Meanwhile, preheat clean grill to medium-high heat. Brush grill racks lightly with
oil and grill steaks for 4-7 minutes on each side, until desired doneness. Remove
steaks to a plate to rest for 7 minutes.
Slice steaks against the grain into <-inch thick strips.
Assemble salad by giving each of 4 dinner plates a 1-cup bed of arugula. Lay 1/4-cup
red pepper strips on each bed of arugula followed by steak strips. Sprinkle the
steaks with blue cheese, apricots and finally walnuts. Drizzle each salad with Honey
Horseradish Aioli Dressing and serve the remaining dressing in serving bowl alongside
each salad. So fantastic!
Serves 4
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SWEET & SMOKY RIBS
(courtesy of Bonnie Coombs - Andover, NH)
3 lbs baby back pork ribs
1/8 tsp cayenne pepper
2/3 cup McLure's Maple Syrup
1 tsp chili powder
3/4 cup ketchup
1 tbsp soy sauce
3/4 cup water
1 tsp garlic powder
1 tsp cider vinegar
2 sliced onions
2 tsp Wright's Hickory Seasoning (liquid smoke)
1 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees. Mix all except ribs and onion in a saucepan. Bring
to a boil, turn off heat and set aside.
Season ribs with salt & pepper. Place in one layer in shallow baking pan lined
with heavyduty foil. (Leave extra foil at edges of pan to be sealed later.)Pour
sauce over ribs, reserving 1/3 cup. Bake uncovered for one hour. Cut ribs into serving
sized pieces. Lay sliced onion over ribs. Pour sauce over, and seal foil. Bake 1-1/2
hours or until done.
Open foil, baste with remaining sauce, continue baking 15 more minutes.
Serves 4
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SWEET FOOTBALL RIBS
(courtesy of Jeff Fugitt - Cedar Park, TX)
3 cup of McLure's Orange Blossom Honey
Patience
3 cup of Apricot Nectar
3 Football games
4 tbsp of season salt
Black pepper
Sea salt
Dried apple wood soaked in water for 24 hrs.
4 slabs of St. Louis pork ribs
3 cold beers
Day 1:
Wash and pat dry the pork rib slabs.
Mix McLure's Orange Blossom Honey with the Apricot Nectar and Season Salt. Place
the pork rib slabs in a container and cover with 1/2 the mixture of McLure's Orange
Blossom Honey, apricot nectar the season salt and refrigerate for 24 hours. Take
the dried apple wood and place in water for 24 hours.
Go watch a Football game and drink a cold beer.
Day 2:
Fire up the grill at 8:00 AM and place the apple wood in a foil container below
the grates. Turn the temperature to medium or 250 degrees. Place the pork rib slabs
on the grill and brush with the McLure's Orange Blossom Honey, apricot nectar and
season salt mixture. Let cook SLOWLY for 6 hours while basting every hour or two
with the McLure’s Orange Blossom Honey mixture and turning. Watch 2 football
games and have two cold beers.
Carefully remove the ribs from the grill because the meat will want to fall off
the bone and salt and pepper to taste.
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