Potluck Smoked Ham & Cheese Gratin was an idea of Patti’s. A friend of hers wanted an Easter dish for lots of people coming for dinner after Church. And it had to be put together the day ahead, so they could just pop in their Green Mountain Grill in a snap. I used Ken’s famous smoked cheese for an extra layer of flavor with a “Kiss of Smoke”. Plus, you can make it spicy or mild according to your taste. We used Chef of the Future Seasoning in Coconut Curry, but it would be delicious and extra zippy with Chef of the Future Cajun. Patti used a large Dutch oven…but for easier clean up you can use an aluminum foil pan.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
Backyard BBQ A Wood Pellet Grill Recipe
Prep Time: 15 minutes Cook Time: 45 minutes at 350* Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain’s Gold BBQ Blend Pellet
Ingredients: Potluck Smoked Ham & Cheese Gratin
- 4 cups smoked cubed ham
- 2 cans cream of mushroom soup
- 1 soup can milk
- 4 cups cheddar cheese, cubed
- ¼ cup horseradish mustard
- 1 10oz. package chopped spinach, well drained
- 1 Tablespoon Chef of the Future Coconut Curry Seasoning
- 3 cups shredded Colby Jack cheese
- 1lb. cut pasta, cooked
- Duck fat cooking oil spray, optional
Link For Cold Smoked Cheese: https://datenightdoins.com/cold-smoked-cheese/ Video: https://datenightdoins.com/cold-smoked-cheese-video/
Backyard BBQ A Wood Pellet Grill Recipe
Cooking Directions: Potluck Smoked Ham & Cheese Gratin
Generously spray large Dutch oven with cooking spray. (We use Duck Fat)
Mix well all ingredients (except pasta) in Dutch oven.
Simmer 10 minutes, then blend in pasta.
Ready for that “Kiss of Smoke” now.
Preheat the grill to 350* (177c) Light your wedgie for that “Kiss of Smoke” remember there is little or no smoke over 250* (117c) just cooking heat. Place your Dutch oven directly onto the grill. About 45 minutes until the cheese melts and blends.
When needed I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.
Backyard BBQ A Wood Pellet Grill Recipe
Backyard BBQ A Wood Pellet Grill Recipe
Backyard BBQ A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love, Ken & Patti
