30 Jun 2024 Dinnertime with the grill sergeant
By Chef Don Bingham
Officer Mike Welsh, a major with the Conway Police Department for over 27 years, began his career with law enforcement thirty years ago. And during those years of making traffic stops, responding to 911 calls, and much more, he also developed 30 years of experience in grilling and smoking, especially ribs, pork butt, steaks and even bologna!
His passion for grilling and overnight slow cooking ranges from cooking for family and friends in his covered outdoor kitchen to competing in five state competitions within the last 12 months.
Major Welsh, an award-winning cook who prefers cooking for the love of BBQ, finds his “happy place” in the production of delicious meats produced from one of his many grills and smokers. “The competitions are great, but they are built on very precise regulations, with judging on internal temperature, tenderness, flavors, presentation, with dry rubs and/or marinades–all with a goal of an award or special recognition for being the best,” Mike said. “Home grilling is different. The rewards are seeing the happiness and satisfaction of others enjoying the finished product. This is what I really enjoy!”
His modest career began when both his parents worked, and in their absence he would have the privilege of trying different recipes and being creative. His mom was all for this, as Mike would call her at work to share what she had to look forward to for dinner at the end of the day. “My grilling has come about through experience, and my advice to anyone desiring to grill or smoke meat is just ‘keep trying,’” Mike said.
Mike placed fifth in the top ten steak competition last year with the Steak Cookoff Association.
A normal smoking routine for guests would begin with the rub of Mike’s choice. He often makes his own but also said there are many great ones available.
Mike’s favorite rub, which comes from the Malcom Reed collection, is called Killer Hog BBQ Dry Rub. He recommends any videos by Malcom Reed (available on YouTube), including the series “How to BBQ Right.” He has also found some great rubs at Haynes Ace Hardware including Petrus Farm & Grill Brand.
After applying the rub, Mike usually places the meat in a smoker at 8 p.m., smoking at 200 degrees until 7 a.m., then removes the meat from the smoker, wraps it in foil, and holds it at a safe temperature until serving time.
Welsh’s day job is serving the community as a major with the Traffic and Communications division under the Patrol Division, which involves directing four officer teams, traffic officers and dispatch operations. He shared that his first attempt at grilling, many years ago, was a disaster! From a beginner to a professional, Mike’s dedication to serving shows through in his passion for law enforcement and also for his dedication to quality ribs, pork butt and steaks—and this is no baloney!
Smoked Hash Brown Casserole
30 ounces of frozen shredded hash browns
1 10-ounce can of cream of chicken soup
1 pound shredded cheddar cheese
8 ounces of French onion dip
1 small onion, chopped
BBQ rub to taste
Mix all ingredients, then place in an aluminum half pan on a smoker at 250-275 degrees for 90 minutes, stirring every 30 minutes.
Corn Casserole
1 can cream style sweet corn
1 can drained whole kernel sweet corn
1 stick melted butter
1 box Jiffy Corn Muffin mix
8 ounces sour cream
1 cup shredded cheese, any flavor
SPG (Salt Pepper Garlic) dry rub to taste
Mix all ingredients in a casserole dish or pan and bake at 350 for 1 hour.
Apple Pie Baked Beans
2 large cans (56 ounces) of Bush’s Original Baked Beans
1 can (21 ounces) apple pie filling
(may use peach pie filling if preferred)
1 pound cooked sausage or other leftover BBQ meat (chopped)
BBQ rub to taste
1/2 bottle BBQ sauce
2 Tbsps. yellow mustard
2 Tbsps. Worcestershire Sauce
Mix all ingredients and place in an aluminum half pan on a smoker, 250-275 for 1 hour, stirring after 30 minutes.
Smoked Cream Cheese Dip
8-ounce block of cream cheese from the fridge, not room temp
1-2 Tbsps. BBQ rub of your choice
Set the smoker to 250 degrees. Sprinkle a light or heavy coating of your favorite BBQ rub on all sides of the cheese block. Scoring the top is optional but makes it look more interesting. When the smoker is up to temperature, place the cream cheese in a shallow tin pan or on a sheet of aluminum foil (it will not melt) and smoke for 90 minutes. The cheese will be very soft. Enjoy with chips or crackers.
options
• Smoke two blocks simultaneously.
Coat one with a sweet rub and one with a savory or mildly hot flavor.
• Pour pepper jelly over top before serving.
• Spread leftover cream cheese on taco shells or burger buns.
Grilled Chicken Thighs
Chicken thighs, about two per person (boneless, skinless thighs preferred)
Italian dressing for marinade
BBQ rub of choice
BBQ sauce of choice (1 cup per pound)
Large Ziploc bag
Place thighs in Ziploc bag and cover with just enough Italian dressing marinade to coat them for 1-3 hours. Remove from bag and use paper towel to remove excess liquid. Sprinkle a light to medium coating of BBQ rub. Place chicken thighs on a wire rack and place in the smoker at 350 degrees until they reach a safe internal temperature of at least 165 degrees.
Remove from the smoker, glaze with sauce, and put back on the smoker for 10-15 minutes until an internal temperature of 175 is reached and the glaze is set. For charcoal grills, set your grill for 2-zone cooking (hot coals on one side). Cook chicken on a cooler side until the internal temp is 160. Glaze frequently until an internal temperature of 175 is reached. Dice the grilled chicken for tacos, nachos or salads.(Option: add fajita seasoning for even more flavor.)
For best results when grilling or smoking, get a meat temperature guide (may be downloaded on internet) and use an instant read thermometer to help reach the recommended temperatures. Never cut into your beef, pork or chicken to check for doneness. This tends to let out the juices that keep your food from drying out.
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