Burke's BBQ

311 CR-466A, Fruitland Park FL 34731
Mon-Thurs 7a - 2p Friday til 7pm

Our Rib Customers!

Our customers speak volumes for us! These customers drove up from Tampa to eat our ribs!

Our Food Blog - Recipes/Tips

Everything to Cook with Pumpkin This Fall




  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 large Nellie’s Free Range Eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 package yellow cake mix (regular size)
  • 3/4 cup butter, melted
  • 1-1/2 cups chopped walnuts
  • Vanilla ice cream or whipped cream


  • 1. In a large bowl, beat first five ingredients until smooth.
  • 2. Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
  • 3. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

No-Bake Pumpkin Cheesecake




  • 1 package (11.1 ounces) no-bake cheesecake mix
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 3/4 cup milk
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Whipped topping
  • Additional cinnamon, optional


  • 1. Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes.
  • 2. Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes.
  • 3. Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.

Pumpkin Oatmeal Cookies




  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups (12 ounces) semisweet chocolate chips


  • 1. Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips.
    • 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Salt-Encrusted Prime Rib


  • Total Time Prep: 15 min.
  • Bake: 2-1/4 hours + standing
  • Makes 10 servings


  • 1 box (3 pounds) kosher salt (about 6 cups), divided
  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons cracked black pepper
  • 2 teaspoons garlic powder
  • 1/2 cup water


  • Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer.
  • Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast.
  • Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes.
  • Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Nutrition Facts

5 ounces cooked beef: 325 calories, 18g fat (7g saturated fat), 107mg cholesterol, 900mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 37g protein.

How to Carve a Ham


How to Carve a Ham

Carving a ham correctly yields neat slices and reduces waste. Look like a pro with our step-by-step guide .

A big, succulent ham is a festive supper many families enjoy on special occasions and holidays. It’s easy to get out of practice at carving the meat. A proper carving ensures that everyone gets a meaty slice, and that you don’t leave too much meat on the bone. Follow along with our handy guide.

What’s the Easiest Ham to Carve?

Look for semi-boneless hams, which only include the center femur bone (it’s easy to work around).

What’s the Best Ham for Your Buck?

The butt half is large, with just a small amount of connective tissue. It yields large, meaty slices. If you’re shopping on a budget, look for a shank half. These are less expensive, but also less meaty. Either way, make sure you look for a ham listed as “half,” which includes the desirable center slices. Avoid hams labeled as “portions.”

How to Carve a Ham

You’ll need:

  • A cooked, semi-boneless ham
  • A sharp knife, preferably one with a long, thin blade you feel comfortable controlling (you don’t need a meat cleaver to carve your ham)
  • A carving fork, which you’ll use to stabilize your ham as you cut

Step 1: Set up your slicing station

One of the most common mistakes is crowding yourself into a too-small area to carve. You’ll only make it hard for yourself if you have too small a cutting board, no place to shift your slices, or not enough room to maneuver your arms. We suggest setting up a large cutting board at a normal working height (don’t hunch over the table to carve in front of your guests). You’ll need some elbow room.

Set the ham on your board, and bring out the sharp knife and fork.

Step 2: Carve off a boneless section

Your semi-boneless ham has just one bone running through it. Arrange the ham on your board so the pre-cut side is down. The bone should be perpendicular to the board. Pierce your fork into the top corner of the meat. (It should be out of the way of your cutting knife, but it should be sufficiently deep in the meat to hold it still as you cut.) Carve along the bone to remove the boneless section of meat.

Step 3: Slice it

Carve this section into vertical slices. Set these slices on a serving plate, tenting them with foil to keep them warm.

Step 4: Carve horizontally around the bone

Insert a fork into the meat next to the bone. First, make horizontal cuts through the meat up to the bone.

Step 5: Then vertically

Then, slice vertically along the bone. This will cut off your horizontal slices, which will fall neatly onto the board. Transfer them to the serving plate.

Step 6: Arrange your sliced ham on a platter and serve

Chicken Parmesan Stuffed Shells


 Pressure-Cooker Carolina-Style

Vinegar BBQ Chicken

Total Time Prep/Total Time: 25 min.
Makes 6 servings


2 cups water

1 cup white vinegar

1/4 cup sugar

1 tablespoon reduced-sodium chicken base

1 teaspoon crushed red pepper flakes

3/4 teaspoon salt

1-1/2 pounds boneless skinless

chicken breasts

6 whole wheat hamburger buns,

split, optional


  • In a 6-qt. electric pressure cooker, mix the first six ingredients; add chicken. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 5 minutes.

  • When finished cooking, allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure according to manufacturer's directions.

  • Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with two forks. Combine with reserved juices. If desired, serve chicken mixture on buns.