I wasn’t sure how I was going to word this post on black pepper honey. I mean, yeah, it’s just honey, salt and pepper. But boy, was it ever good on a few toasted English muffins. I never thought about just how much salt and pepper really could make honey even better than it already is. It’s just that easy. Great anywhere you use “regular” honey.
My great uncle kept bees for a while when I was younger. I was (and still am) fascinated by them. It’s amazing how much different fresh honey tastes than the mass-produced honey you find in the grocery store. It’s like night and day.
Try some black pepper honey on my deep fried biscuits or better yet, my black pepper biscuits. Yeah, they’re crazy good.
Black Pepper Honey
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 cups
- 2 cups quality honey
- 2 teaspoons freshly ground black pepper
- A pinch of Kosher salt
Pour honey into a medium saucepan over medium heat until you notice bubbles starting to appear along the edges of the pan.
Add the pepper and salt and stir.
Bring to a simmer then remove from the heat and let cool completely.
Store in an air-tight container.
Note: The honey does not require refrigeration, but you should use it up within a few weeks.
Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.
I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have.
You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits!). It’s delicious and not overwhelmingly hot. For a little more mellow pepper flavor, try my grilled cornbread with Hatch chili honey butter. My chipotle cornbread recipe also works well on the grill.
Did you know you can also grill macaroni and cheese? It’s crazy good too!
Grilled Cornbread with Jalapeno Honey Butter
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 -8 servings
- 1 batch your favorite cornbread I use Jiffy
- 1/2 cup unsalted butter
- 1 4 ounce can fire-roasted jalapenos (you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded)
- 2 tablespoons honey
Cook the cornbread per package instructions. You can use squares or muffins.
Fire up your grill for direct cooking.
Melt the butter and stir in the jalapenos and honey.
Brush cornbread liberally on all sides with the butter mixture.
Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
Carefully flip and grill on the other side.for 3 more minutes.
Serve hot with any remaining butter.
I’m a big fan of cooking honey-chipotle glazed ham on the Char-Broil Big Easy. The ham gets a nice roasted flavor, a bit of a crispy outside, and a super-moist inside. This time I started with a 10 pound pressed ham, which I scored (a technique I need to practice) and then glazed as it cooked. No mess, no fuss, and mighty darned good in the end. The glaze has a bit of sweet and a definite kick to it. Chipotles not only add spiciness, they add a bit of smokiness, giving the ham an almost char-grilled flavor. Fantastic!
Some of the ham I sliced thick, to eat as ham steaks. Some I chopped for omlets. And most I sliced super-thin for fantastic sandwiches.
Also check out my spiral ham cooked on the Char-Broil Big Easy. Man, was it ever great too! My pepper onion beer sauce makes for a great topping for ham!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Honey-Chipotle Glazed Ham on the Char-Broil Big Easy
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 16 servings
- 1 8-10 pound cooked ham, bone-in or boneless
- 2 1/4 cups Ginger Ale diet is fine
- 1 cup packed brown sugar
- 3 tablespoons honey
- 4-1/2 teaspoons apple cider vinegar
- 4 chipotle peppers in adobo sauce minced (I added more because we like spicy!)
- 2 garlic cloves minced
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon cinnamon
- 3/4 teaspoon cumin
Fire up your Big Easy.
Combine the Ginger Ale, brown sugar, honey and vinegar in a saucepan over medium heat.
Stir. Bring to a simmer and let simmer until reduced by half.
Add remaining ingredients and stir. Cook for another 5 minutes.
Remove from heat.
Score the ham as desired.
Place into the Big Easy basket and place into the Big Easy. Total cook time will be 15 minutes per pound. 30 minutes before being done, start glazing the ham ever 5-10 minutes. You'll end up using about half of the glaze.
Remove ham and let rest 10 minutes before slicing or carving.
Return the unused glaze to the saucepan and warm slightly to use as a gravy for the ham.