Special Occasions

For that special occasion why not barbecue the main entree of your dinner. Whether you're celebrating a holiday or a special occasion with the love-of-your-life, family, or family and friends, barbecueing the star attraction for the dinner table will certainly add to the festivities.

If you're up to the task, here are four main entree meats that you can do on your MHP gas grill. Starting with either a Crown Roast of Lamb or Pork, to a beautifully done Peachy Ham, and finally a golden crusted Turkey, you can be confident that a "BBQ grilling effort like this" will certainly catch the attention and interest of your guests.

Prepare your grill to cook any one of these recipes by the indirect cooking method. Start by removing the cooking grid and place a shallow aluminum foil pan on the left or right side directly on the briquettes. Fill the pan with water. Replace cooking grid. Place meat over the aluminum foil pan and following cooking directions.

MHP Crown Roast
Crown Roast of Lamb
4 1/2 to 5 pound crown lamb roast
1 jar (12 ounces) spiced crab apples
1/2 teaspoon salt
1/4 teaspoon pepper

Have butcher tie roast securely. Bone-ends may be Frenched (meat cut back away from bone about 1 inch) if paper "panties" or serving decoration is desired.

First, cook roast bone-end down for 15 minutes on low. Turn roast to meat side down and cook 15 minutes longer.

Next, prepare your grill to cook the roast for the remaining time by the indirect cooking method. Remove the cooking grid and place a shallow aluminum foil pan on the left or right side on the briquettes. Fill the pan with water. Replace cooking grid.

Place roast over water pan meat side down. Blend crab apple juice with remaining ingredients and baste roast. Continue cooking at medium for 30 more minutes. Turn roast to bone-end down and baste. Place a meat thermometer in thickest portion of meat. Cook 30 minutes longer or until meat thermometer reads 160° for medium or 180° for well done. Baste every 10 minutes during final cooking time. When done decorate bones with "panties" or foil at serving time. Serves 4 to 6.


Crown Roast of Pork
Have butcher tie a 5 1/2 to 6 pound strip of pork loin (14 to 16 ribs - backbone removed) securely around the loin and near the bones. Bone-ends may be Frenched (meat cut back away from bone about 1 inch) if paper "panties" or serving decoration is desired.

Rub roast with salt and pepper. Place a meat thermometer in thickest portion of meat. Cook over water pan at medium for 2 to 2 1/2 hours or until thermometer reads 170°. See below for a corn stuffing.

Corn Stuffing For Crown Roast
1 can of cream-style corn
1 can of whole kernel corn, drained
1 egg, beaten
1 cup bread crumbs
1/4 cup chopped onions
1/4 cup chopped red pepper
lightly salt and pepper.
Mix all ingredients and fill center of Crown Pork Roast about 45 minutes before meat is done. Place extra stuffing in small dish and cook alongside roast.

Ham Drawing
Peachy Ham
3 to 5 pounds boneless, or 5 to 7 pound bone-in ham
1/2 cup peach jam
1 tbs. lemon juice
1/2 tsp. ground cloves
Whole cloves
Prepare your grill to cook by the indirect cooking method. Remove the cooking grid and center a shallow aluminum foil pan on the briquettes. Fill the pan with water. Replace cooking grid.
Prepare the ham by scoring outer skin of ham in crisscross pattern and randomly insert whole cloves covering the whole ham. Place ham directly over the water pan and cook for 1 hour at medium. Mix jam, lemon juice and ground cloves. Spread ham with mixture and continue cooking about 45 minutes more, or until meat thermometer reads 185°, and the surface of the ham is well glazed. Serves 6 to 8.

MHP Turkey Indirect Heating
Turkey With Herb Stuffing
12-14 pound turkey
12 oz. package of herb seasoned stuffing mix
1 cup chopped onion
1 cup chopped celery
2 Tbs. butter
3 beaten eggs
1/2 cup chicken broth (or more)
4 or 5 handfuls wet wood chips (soaked in water overnight)

Saute onion and celery in butter. Mix with stuffing. Add eggs and bouillon to moisten. Wash turkey. Pack stuffing loosely into cavity. Place turkey on cooking grid over water pan. Insert a meat thermometer into turkey thigh keeping it away from the bone. Place wood chips in a MHP smoke box or foil on the briquettes, adding additional chips as needed for a smokier flavor. Maintain water in water pan. Cook at medium for 5 to 6 hours (meat thermometer should read 180°). Remove from grill and allow to cool for 10 to 15 minutes before carving. Serves 10 to 14.


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