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Chef Sohn's Grill Tips

Mark F. Sohn
(more info)

Texas-Style Barbecue Sauce (Barbecued Country Ham Steak, Barbecued Pork Chops, and Pork Barbecue)
from Hearty Country Cooking(St. Martin's Griffin, 1996)

Use this or one of the many commercially available barbecue sauces for the barbecue variations below. When you use a slow cooker you can work away from home all day and come home to a hearty and tender supper.

Yield: 6 servings or 2 cups

  • 1 cup tomato ketchup
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons instant flour
  • 2 teaspoons charcoal flavored salt
  • 1/2-teaspoon red pepper flakes

1. In a small saucepan, combine the ketchup, water, vinegar, sauce, sugar, flour, salt and pepper. Stir together and simmer 1 minute.

BARBECUED COUNTRY HAM STEAK: Layer 3 pounds of ham in a slow-cooker with the sauce (2 cups) and cook 5 to 10 hours on medium. Or, bake the ham in a covered roaster at 350 degrees F for 2 to 3 hours. In either case, remove the fat before serving.

BARBECUED PORK CHOPS: In place of the country ham, use 3 pounds center-cut pork chops.

PORK BARBECUE: Bake a 3-pound pork loin roast at 500 degrees F for 20 minutes. Reduce the heat to 250 degrees F and bake an additional 4 to 5 hours. Remove the roast from the pan and chop into small (1/4 inch) pieces. Mix with 2 cups barbecue sauce, and keep warm until serving time. Serve on hamburger buns.

Serve the Country Ham and Pork Barbecue with light side dishes such as fresh sliced tomatoes, cucumbers and raw carrots. Offer Succotash, Cabbage Stew and Sweet Potato Biscuits. Make a barbecue sandwich using biscuits, toast, or a hamburger bun. Serve with garden-fresh sliced tomatoes, raw carrots, cucumber sticks, Potato Salad, Kathyıs Cole Slaw or Corn Bread Salad.

Mark F. Sohn is a writer, chef and teacher. A full-time professor of educational psychology at Pikeville College in Pikeville, Kentucky, Sohn earned his doctorate from the University of Maryland and has lived in the Central Highlands of eastern Kentucky's Appalachian Mountains for almost twenty years.

Sohn started cooking as an eleven-year-old Boy Scout in the hills of western Oregon, and he has been cooking ever since. In 1987, he studied cooking in Paris, completing the Ecole de Cuisine sponsored by Maxim's Restaurant and Pierre Cardin.

Since July 1990, Sohn has been the host and chef for Classic Home Cooking, a successful television cooking show that features the food of central and southern Appalachia. In 1992, the Penfield Press of Iowa City, Iowa published Sohn's first cookbook, Southern Country Cooking, which featured traditional foods from thirteen Southern states.

Sohn is from a family of cooks. As a young man, his father, Fred, worked in a German flour mill as a miller, test baker and cereal chemist. Today, his dad is a meticulous avocational bread baker, and his mom cooks everything else. He also has four brothers who cook. Sohn is married to Katherine Kelleher of Greensboro, North Carolina, and is the father of two grown children, Laura and Brian. They too do some cooking and sometimes use one of dad's recipes.

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