GRILLING PORK Recipes and Guide PorkBeInspired.com The “Grate” Using an Instant-Read Thermometer Smoke ‘em if You Got ‘em! Know Your Pork Cuts Debate To use an instant-read thermometer, pull the meat off the grill far enough Smoking is done by placing uniquely flavored woods, such as apple, hickory, Loin Leg While most to insert the probe about 2 inches into the thickest part of the meat Blade Tenderloin Cured Ham people use the without touching bone. The temperature should mesquite or oak, on the hot coals or heat Shoulder Pork Chops Fresh Leg Roasts and Ribs terms “barbecue” register in a few seconds. source on the barbecue. The rich flavor of Shoulder Roast the woods is brought out by slowly cooking Ground Pork and “grill” If you do not already have one, we recommend the meat in a covered grill, at a constant interchangeably, you purchase a digital instant-read thermometer. temperature of at least 250°F. Keeping the they are not the Although larger thermometers are designed to temperature low gradually tenderizes the same. Grilling, is be left in the meat while cooking, an instant-read meat and allows time for smoky flavors to a high-heat, direct should not be left on the grill. Side method of cooking develop. This often means waiting several Spareribs Arm Picnic Bacon meat over live hours. If time isn’t on your side, you can still enjoy smoky flavors without the wait by Shoulder flames. By contrast, Shoulder Roast Soak wooden barbecuing is adding wood chips to a charcoal or gas grill. Smoked Hocks and Shanks kabob skewers Grilling Ground Pork characterized by Try ground pork burgers for another tasty, lean- (or toothpicks, a long, low-heat, meat alternative. Shape patties to your desired Smoking Simplified if you’re smoke-cooking thickness. Refrain from pressing down on burgers With a gas grill, put presoaked wood chips in a cast-iron smoker box or wrap them in aluminum wrapping chops • method using coals, while grilling—burgers will lose juices and could foil and punch holes in the foil to release the smoke. in bacon!) smoldering logs or start unwanted flames.Hint: When making patties, With a charcoal grill, place wood chips directly on heated coals after the flames have subsided in water • chunks of wood. add your favorite seasonings. Be creative with and the coals are gray, or place wood chips in a smoker box. to prevent flavors from around the globe! Start with small amounts of wood chips, 1/4 cup of wood chips is a good start. charring. • • Add the wood chips when you are ready to start cooking, when you place food on the grill. DIRECT HEAT is grilling directly over the hottest point of the heat source. Grilling Times & Temperatures Grill pork chops, burgers, kabobs and anything less than 2 inches thick over direct heat. Thickness/ Final Internal • For charcoal grilling, arrange coals evenly throughout the grill Method Cut Weight Temp. Cooking Time • When using a gas grill, turn on all burners to the desired temperature Grill over Chops, Bone-in or Boneless 3/4 inch 145°-160°F.* 8–12 min. Flip food once to ensure even cooking • direct Thick Chop 11/2 inches 145°-160°F.* 12–22 min. • Check cooking temperature when using charcoal: Low=Ash coat is thick, red glow less visible, heat Medium=Coals covered with light-gray ash, High=Red glow visible through ash coating Kabobs 1 inch cubes Tender 8–10 min. Tenderloin 1–11/2 lbs. 145°-160°F.* 20-30 min. INDIRECT HEAT requires the heat source to be built off to the side or around the area where Ground Pork Patties 1/2 inch 160°F. 8–12 min. the cooking takes place. Grill larger cuts of meat, like ribs and roasts, using indirect heat. Grill over Loin Roast, Bone-in or Boneless 2–3 lbs. 145°-160°F.* 20-26 min./lb. Charcoal Grill Gas Grill indirect Shoulder Roast 5–6 lbs. Tender 30-45 min./lb. heat • Arrange coals along perimeter of fire grate, or • For a 2-burner grill, preheat Ribs – Tender 11/2–2 hrs. bank on one side only one burner; for a 3- or • Place an aluminum foil drip pan in the center of fire 4-burner grill, light only the * Note: Let rest for 3 minutes before serving. grate, or to the side opposite the coals outside burners and place meat The National Pork Board recommends cooking Sausages, wieners, brats or • Add grill grate and place pork over drip pan in center pork chops, roasts and tenderloin to an internal frankfurters are all great on the grill. If • To adjust temperature, partially open vents on • When hot, place meat over unlit temperature between 145° F. (medium rare) and your sausage is labeled fully-cooked, it bottom of grill burner, close lid to trap heat inside 160° F. (medium), followed by a 3-minute rest. only needs warming on the grill. HINT: • Cooking time will vary depending on the cut of meat • Most gas grills come with a Remember to turn sausages often to and quantity of food being grilled, but plan for about an hour catch pan, or grease collector, so prevent burning and avoid high heat so for a 2-pound loin roast and 11/2-2 hours for a slab of ribs there is no need for a drip pan that the sausage casings don’t burst. BACON- INGREDIENTS CAVIAR: Combine black-eyed peas and green onion in large WRAPPED 2 pork tenderloins, 16-oz. bowl. Stir together olive oil, chili powder and vinegar. Add oil Round wooden toothpicks mixture to black-eyed pea mixture; stir until evenly coated. PORK 12 slices bacon, thick-sliced Cover; marinate at room temperature for 2-4 hours, stirring TENDERLOIN salt and pepper, to taste occasionally. WITH TEXAS CAVIAR TENDERLOINS: At least 15 min. before grilling, soak toothpicks CAVIAR in enough water to cover. Prepare a medium-hot fire in grill. prep cook 3 15-oz cans black-eyed peas, Bring 11/2 inches of water to boil in large skillet. Meanwhile, serves drained and rinsed 15 20 6 cut each tenderloin into 6 pieces, making 11/2-13/4-inch-thick min. min. (about 4 cups)* medallions. Season with salt and pepper; set aside. 1/2 cup green onion, Calories: 480, Protein: 43g, Fat: 21g, thinly sliced Add bacon to boiling water; return to a boil. Boil, uncovered, for Sodium: 940mg, Cholesterol: 105mg, 1 min. Drain, cool slightly. Wrap a piece of bacon around each Saturated Fat: 7g, 3 Tbsp. olive oil Carbohydrates: 25g Fiber: 7g. 2 Tbsp. chili powder medallion, securing with soaked toothpicks. 2 Tbsp. red wine vinegar Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 12-15 min. or until internal *Be sure to use plain black-eyed peas. temperature of pork reaches 145° F., turning medallions over Some canned varieties are seasoned. halfway during grilling. Transfer medallions to serving platter and allow to rest 3 min. Remove toothpicks; serve medallions with Texas Caviar. Recipe by Chef Randy Evans of Brennan’s restaurant in Houston, TX SPICY KOREAN INGREDIENTS In a large bowl combine the chili garlic sauce, soy sauce, ginger, 2 lbs. boneless country-style sake, sesame oil and brown sugar and whisk to form a marinade. PORK SKEWERS pork ribs, cut into 1-inch cubes Add the cubed pork to the marinade and let sit for 20 min. 1/2 cup chili garlic sauce* prep cook serves Heat an indoor grill pan or outdoor grill to medium-high heat. 10 10 1/4 cup soy sauce 4 Thread the marinated cubes of pork on skewers, about 4 to 5 min. min. 2 inches fresh ginger root, skins removed and chopped pieces per skewer. Transfer the skewers to the grill and cook, Calories: 330, Protein: 47g, (or 2 tsp. ground ginger) uncovered, turning to brown evenly every 2 to 3 min. until Fat: 14g, Sodium: 300mg, tender, about 10 min. Serve immediately. Cholesterol: 170mg, Saturated Fat: 4 Tbsp. filtered sake, 4g, Carbohydrates: 1g, Fiber: 0g. or dry sherry (optional) *You can find chili garlic sauce and sesame oil in the ethnic or Asian 2 Tbsp. sesame oil* section of most major supermarkets. 3 Tbsp. brown sugar DESSERT INSPIRATION: TROPICAL SMORES 8 marshmallows Toast marshmallows on long metal skewers over hot 8 3-inch soft molasses cookies coals until golden brown on the outside and soft on 1 mango, peeled, pitted and sliced the inside. Place marshmallows on four cookies (2 Optional: marshmallows per cookie) and top with mango slices. caramel sauce, toasted coconut and Drizzle with caramel sauce and sprinkle with coconut chopped macadamia nuts and nuts, as desired. Top with remaining cookies. GRILLED NEW INGREDIENTS Prepare a medium fire in a charcoal grill or preheat a gas grill 6 slices bacon, thick-cut, on medium. In a medium bowl, toss potatoes with olive oil until POTATO SALAD cooked until crisp, then well coated. WITH BACON & SCALLIONS coarsely crumbled Arrange potatoes around cool outer edges of grill or place 2 lbs. red new potatoes, on upper rack if grill is so equipped. Cover and grill potatoes prep cook serves (golfball size), scrubbed and until tender when pierced with a knife, about 20 min. While 15 20 6 poked with a fork min. min. potatoes are grilling, put green onions and bacon in a large 2 Tbsp. extra virgin olive oil bowl, and make dressing. Combine olive oil, vinegar, garlic, Calories: 280, Protein: 6g, Fat: 18g, 4 green onions, including green parsley, salt, sugar and pepper in a small bowl.