Office national du porc offers tips for summer grilling – KIWARadio.com
IARN – We are now in the middle of grilling season, and the National Pork Board offers cooking tips for Iowans.
Neel Sahni is Head of National Channel Marketing and Innovation at NPB. He says it’s a great time to explore new cooking techniques and flavors, and has some tips for a great grilling experience.
“You want to make sure you choose the right cut of pork, whether it’s a loin chop, tenderloin, kid, something that’s ground in a casing, a burger, a pork burger, a kebab, something like it. So something that can be cooked quickly over high heat. So choose the right cut of pork, then make sure you process it well, so cook it at the right temperature: 145 for the whole muscle is what they say, with a three minute rest for the USDA , it will give you a beautiful pink medium, pink; juicy, tender. And then choose the right marinade or the right spices, depending on what you’re doing, and make sure you follow the general rule of not using anything too acidic, if you’re going to be making a marinade, because that’ll start to heal. protein. Using the right combination of spices, you get heat, salt, sweetness.
Meat smokers continue to be a popular option, but Sahni says newer pellet smokers allow even inexperienced cooks to expand beyond traditional flavors.
“Because it’s become a lot more accessible to the ordinary person without a lot of experience in terms of smoking, but the good thing about smoking is that you can flavor and season and get different applications on something that would normally be just, you know, pulled pork, a smoked pork shoulder, maybe links, something like that, but you can really bring in a lot of different international flavors and really change the way you cook by combining smoking and smoked meat with different spices and rubs and really kind of make it your own. So barbecue doesn’t really have to be traditional in the sense that what we think of here in the US is basic barbecue sauce and then barbecue sauce, you can really take those same general smoking principles, but really bring a bouquet of different ethnic and unique flavors to the smoker.
Sahni adds that the pig has several roles in the outdoor kitchen.
“Bacon and ham. This is a great way to add smoke if you are not going to have a smoker because they have already been dried with a lot of salt and sugar and then they have been smoked so you are going to have that smoke in whichever side you do. So cured hams, incorporating some of those more artisanal cured hams that have a different smoke, different salinity, and using less because it’s expensive, but it adds a lot more flavor, and it’s kinda reminiscent of your broccoli or Brussels sprouts that might be missing, but you can add a ton of flavor. You can use sausage, unpackaged meat, use it as a base to get some fat out of it, as well as minced meat is a great way to add some texture and some umami to vegetables. who may need a little help. “
For food safety guidelines, Sahni says the USDA recommends cooking at an internal temperature of 145 degrees with a three-minute rest for whole muscle cuts like ribs and chops, and 160 degrees for an internal pork temperature. chopped.
