Serves: 5
Keep It Juicy:
Pork is bred so lean today that its leanest cut, a boneless center-cut loin chop, has less fat than a boneless, skinless chicken breast. Great news for the dietician, but a challenge for the cook--so grill most pork only to 160°F to keep it from drying out (exceptions: see tenderloin, pork shoulder, and ham, far left). Brines and marinades are easy, effective ways to add moisture and flavor to leaner cuts. Rubs and pastes help create a flavorful crust on both small and larger cuts. For juicy kabobs, cut pork chunks into 1- to 1 1/4-inch cubes--anything smaller can dry out too quickly.
To Sear Or Not:
Chops benefit from a good searing. Six minutes per side over Direct High heat is sufficient to create a pleasing texture and give you tantalizing grill marks. Roasts also benefit from searing unless they're too fatty, in which case there's an increased risk of flare-ups. Hams are usually partially or fully cooked, so they don't need to be seared. And pork tenderloins, which cook quickly, need just the slightest outer crust to create the perfect counterpoint to their oh-so-tender centers, so they don't need to be seared. High heat also cooks tougher cuts such as ribs and shoulder so fast they don't have time to tenderize, so cook them over Indirect Medium or Low heat.
Direct Versus Indirect:
Remember foods that cook in less than 25 minutes (ham steaks, chops) can go over Direct heat. Use Indirect heat for roasts and ribs.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Tips For Great Grilled Pork recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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