CHRIS, ON GRILLING

There have been so many requests for Chris’ grilling method for those wonderful hams, he’s going to do a little Guest Blog today, and show you how easy it is---except for turning on the oven and sticking the ham in to bake, this is the easiest way to cook a ham. And it’s certainly the most delicious there is.

Everybody calls him The Grillmaster, for he effortlessly turns out an everyday Saturday supper:

An ordinary chcken, burnished as a Warrior's Shield:

A succulent, golden turkey, worthy of any Thanksgiving table:

Steaks and brats and sausages, juicy and fragrant and tender:

And the prep---his words in italics:

Doing a ham like you see on my better half's blog is the simplest thing in the world. Just start with a real charcoal grill. (Gas is something you put in your car to go get charcoal.) The Weber grills seem to have the best airflow. Get a couple charcoal holders to keep the charcoal to the sides and insert a quart size metal container to hold water that will boil and keep the meat from drying. Start the charcoal and let burn until coals are white and the starter has burned off.

Fill water container, put ham in the middle over clear space with charcoal to sides in containers. Close lid and come back in about three hours and remove, slice and eat ham. You can add flavors and spice to taste, (keep in mind that anything with sugar will burn) but it is not necessary to turn ham or use any sauce or seasonings.

(The grill below shows water placement for an ordinary grilling, not the separation of the coals necessary to give a good long slow nap to a ham or turkey or pork butt).

A nine pound ham such as in the picture will need about five pounds of charcoal to keep the heat around 300 degrees. Adjust airflow to keep heat at a constant temp. The ham was fully cooked so there was no need to use a meat thermometer. If you use a raw ham, make sure it is well done by checking internal temp. I will sometimes use wood chips to enhance flavor---Hickory seems to suit ham the best. I use other types of wood for other meat.

The same method will do for a big grillful of peppers:

As they roast and char, getting tender and juicy and even more flavorful:

A little interlude---about twenty minutes---in a folded-down double bag, to steam and loosen the skins:

A quick peel and seeding, and you're ready for the olive oil and garlic and perhaps a little sprig or two of fresh oregano. They'll keep in the fridge for at least two weeks, if they last that long.

Still warm from the grill, sliced and tossed with their oil and garlic and al dente pasta, with a good showering of fresh-grated Parm---Wow.

A plain old burger patty, sharing the grill with those sublime peppers:

Perfection on a plate:

And the piece de resistance---an eight-hour smoked Pork Butt, ready to fall from the bone. As close as you're gonna get to Southern Barbecue without a decades-old pit, a Pitmaster who's been plying his talents about as long, and a good shade for sitting and talking and having something cold to drink, as the hours go on.

Add buns, some good peppery/mustard slaw, a good sweet Southern sauce---Heaven.