Recipes from "Summer of Pork--Part II"

The marinade recipe for my pork (a fresh ham) is inspired by "The BBQ Bible" by Steven Raichlen....you should really consider buying all his books, he is the KING of BBQ!!

Pork (a picnic, a fresh (unsmoked) ham or loin
fresh-squeezed lime juice (I used 2 limes for probably about a 6-8 lb ham)
fresh-squeezed orang juice (I used 1 orange)
olive oil (I used around 1/4 cup)
Dry sherry (I used around 1/4 cup)
2 tbsp minced garlic
1 tbsp kosher salt
around a tsp or two of dried oregano
around a tsp or two of ground cumin
1/4 if a sweet vidalia onion, sliced and cut into 1-2" pieces
2 bay leaves
1 tsp cilantro

I mixed all the above ingredients (except the ham, of course). Then I put the ham into a pan (I used a ceramic, square dish, like a lasagna pan...do NOT use an aluminum pan), cut slits in both sides of the ham, then poured the marinade over it, wrapped in plastic wrap and put in the fridge. After 24 hours, I turned the ham and put it back in the fridge for 24 more hours. You can also turn it more frequently, and you don't have to marinate it for a full 48 hours. I'd at least marinate it overnight, but in that case, you should try to turn it in the marinade several times. Obviously a pork loin would not require as much marinating if that is what you are using.

Prepare a BBQ grill for indirect grilling. Put a deep-sided foil drip pan (like a disposable foil lasagna pan) in the center of the grill. Heat the coals in a chimney starter. When the goals are hot and glowing, carefully tip them out onto either side of the foil pan. You will have coals on both outer sides of the grill with an aluminum pan in the middle. Make sure you add a good amount of water to the pan before the grill gets hot. This will help with controlling grease fires. Place the ham (or other piece of pork) directly over the drip pan (make sure that you have a pan that is slightly bigger than the piece of pork you are grilling to help ensure all the fat dripping off the pork lands in the pan). Close the grill. Your grill should be up around 300-325 degrees. Remember, if you are using a WHOLE fresh ham, you will need to increase the marinade, probably more than double. In that case, the cooking (BBQing) time would be 6-8 hours. If using a fresh ham as I did above, the cooking time would be around 31/2-41/2 hours, you be the judge. If using a shoulder (4-6 lbs) use the same marinade (roughly) as above and grill for 4-6 hours. For a loin (2-3 lbs), about 1-2 hours. You be the judge! Differences in temp (both outside and actual grilling temps, especially with charcoal) vary, as well as individual preferences.
I became concerned during grilling that my fresh ham (which was more of a big, fat 'slice' taken from the portion, didn't have enough skin/fat over the meat to prevent drying the meat, so during BBQing I basted it with a mixture of fresh-squeezed orange juice, beer and a little olive oil, just to keep the meat moist. But don't lift the lid to often. I basted liberally every hour, and then I basted a little again after removing it from the grill. Then I covered it with foil and allowed it to 'rest'. After it has cooled a little, you can 'shred' it by hand or slice/chop it up and then drizzle 'mojo' sauce over it: (1/4-1/2 cup olive oil, 4 tbsp minced garlic, 1 fresh squeezed lime, 1/4 fresh squeezed orange, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp kosher salt, 1/2 tsp black pepper and a couple tsps chopped cilantro. (Double if making the WHOLE ham).

Spanish Risotto

short-grain rice (about 3/4 cup for 4 servings, adjust to your preferences)
olive oil (2 tbsp or so to put on bottom of pan for sauteeing rice)
2-3 pats butter
1/4 cup diced onion
1/4 cup diced red bell pepper
1 tbsp minced garlic
1/2 cup (or more?) canned diced tomato with mild green chilies
beer (about 1/2 cup)
chicken broth (1 cup + more!...all extra that is necessary as you cook)
2-3 pinches saffron threads
1 tsp Lawry's seasoning salt
generous pinch white pepper

Heat olive oil and pats butter in saucepan. Pour in short-grain rice. Stir around and 'sautee'. Add the onions & red bell pepper. Stir all around some more. Do not allow the rice to brown, but stir around/sautee quite well. Add in minced garlic and keep stirring. Add the diced tomatoes and keep stirring. Add in beer and stir around. The liquid will be absorbed quite rapidly. Add a good amount of chicken broth and keep stirring. As the rice plumps up and absorbs the liquid, add more. Add the saffron threds, rubbing them with your fingers to sort of 'break them up' a bit as they go into the pot. Add the Lawry's Seasoning Salt and white pepper. Stir around. Keep stirring the rice and adding chicken broth as needed to get to the consistency you want. Some people like 'soupy' risotto, some like more firm, creamy risotto. We tend to prefer the more firm, creamy piles of risotto. The most important thing is to give them enough moisture (broth/water) so they plump up and get creamier. Play with it and see what you like.

Zucchini & Green Bean Medley

John plucked an '8 ball green zucchini' from our garden and I sliced it into wedges and put it in foil along with some whole green beans, a bit of olive oil, a couple pats of butter and some Lawry's seasoning salt. I folded up the packet of foil and let it steam/cook over the remaining heat of the coals after I removed the pork (while I was letting the pork 'rest'). Our veggie packet turned out quite yummy! You can make all sort of veggie packets this way and add all sorts of things...we would have added yellow summer squash, but our garden hadn't produced one right then. You could also add broccoli, red bell pepper or onion. Your choice! Add some olive oil & maybe some bits of butter and a little minced garlic, and you are good to go! Have a Happy Summer!!

Kathy