_Pork On The Grill: From Squeal To Meal


Serves: 5

Ingredients

Directions:

Roasts:
You can buy PORK LOIN in seemingly countless forms. The lean and meaty CENTER LOIN roast is sold with or without the rib bones attached, and as a DOUBLE or SINGLE ROAST. A single loin roast with the fat cap removed is called CHEF'S PRIME, (a marketing moniker that has nothing to do with a USDA rating). The short and narrow TENDERLOIN (usually sold in pairs) weighs in at about a pound a piece, and is one of the easiest and most delicious cuts you can prepare on the grill. Tenderloin can actually be removed from the grill at 155°F if you cover it with foil and let it rest for three to five minutes before carving. Its finished temperature will be a safe 160°F.

* From the rib end of the loin section you have the fancy CROWN ROAST, which is two LOIN BACK RIB RACKS tied together in a circle. The ever-popular RIB ROAST does great on the grill whole and when cut into rib chops, steaks, and filets.

* At the shoulder end of the loin section, you find the sirloin, which is cut into SIRLOIN ROASTS, STEAKS, and CHOPS. These cuts are fattier than the center loin, and thus richer in flavor. All do marvelously well on the grill with just a rub or a dip in a marinade.

* PORK SHOULDER (also called BOSTON BUTT) is a great roast for the grill because of its structure and higher fat content. Several muscles come together at the joint between each is a cushion of fat. Because it's a tougher cut, you can grill it to 185°F--very overdone for any other cut--but you need to slowly roast shoulder to a higher finishing temperature to break down its tough fibers. On the grill over Indirect Medium heat, pork shoulder turns to tender sections of flavorful meat you can then shred or chop for pulled pork sandwiches, green chile, and other dishes. You can cook shoulder roast on the bone, but it's easier to cut when boned, rolled, and tied. Because it varies in size from 2 1/2 to 6 pounds and is relatively inexpensive, it's a good choice for a small family or a crowd.

Chops:
We love chops on the grill--they're tasty, easy, and fast. Keep a stock pile in the deep freeze and see if your life doesn't get easier. Best of all, there's a chop for everyone (see REFERENCE & APPENDIX, _Meat Cuts: Pork). Three-quarter-inch-thick chops over Direct Medium heat only take 8 to 10 minutes, so don't wander far from the grill. Chops at least 1 inch thick are best for grilling.

Ham:
Ham is the happy brainchild of necessity and creativity. Imagine life before refrigerators, factor in the massive size of a fresh hog leg, and you can understand why earlier cooks around the globe were eager to figure out how to preserve these cuts. Luckily, they found many ways. Today we can sample rich prosciutto (an Italian-style unsmoked, dry-cured variety) and Westphalian ham (a German-style smoked, dry-cured version), to name just a few, alongside the artistry of a U.S. country ham. And we do mean artistry. The hams from Smithfield, Virginia, for example, are so prized for their flavor and texture that their name is a jealously guarded appellation.

* Grill FULLY COOKED HAMS or HAM STEAKS to an internal temperature of 140°F, just enough to warm them through. Add intrigue with a spice rub or a flavorful mop. FRESH or PARTIALLY COOKED HAM must be cooked to an internal temperature of 160°F, like other raw pork cuts.

Sausages:
BRATWURST and ITALIAN are the most popular choices for the grill, but any fresh pork-based sausage fares well on the grill. Try them this way and you'll never use a skillet again. Grill over Indirect Medium heat for about 25 minutes or until a meat thermometer inserted in the sausage's center registers 160°F, turning once halfway through grilling time.

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 _Pork On The Grill: From Squeal To Meal recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


More Recipes from the Weber's Big Book of Grilling Cookbook:
_A Bout With A Trout
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_A First-Class Luau
_A Griller's Pork Rib Glossary
_A Griller's Steak Glossary
_America's Main Squeeze: In Praise of Ketchup
_And The Good News Is...
_Beef On The Grill: Some Kind Of Wonderful
_Beyond Veggies: How To Grill For A Vegetarian
_Boning A Whole Chicken Or A Turkey Leg
_Boosting The Flavor Before You Grill
_Bratwurst Brouhaha
_Burgers On The Grill: Memories Of An Old Flame
_Butterflying Beef Short Ribs: Special Technique
_Check Your Char-O-Scope: Free Your Inner Griller - Scoring
_Chicken On The Grill: Something For Everyone
_Condiment Extraordinaire: The Glory Of Mustard
_Cooking Times For Whole Turkeys
_Cutting Chicken Into Serving Pieces
_Cutting Poultry For The Grill: Special Technique
_Dessert On The Grill: Sweet Endings
_Duck, Duck, Goose: Which Sauce For Which Dish?
_Eggplant On The Grill: Don't Be Bitter
_Extreme Grilling
_Fish On The Grill: Fun With Fins
_Fishy Choices: Fresh or Frozen?
_Flavor Enhancers
_Frenching A Rack Of Lamb
_Fruit On The Grill: Strawberries, Peaches, And Pears, Oh My!
_Game On The Grill: Call Of The Wild
_Granulated Garlic: Little Grains Of Wonder
_Great Grilled Garlic: Mom's Own Comfort Food
_Grill-Roasted Peppers: Hot Little Numbers
_Grilling Guide: Beef
_Grilling Guide: Fish & Seafood
_Grilling Guide: Fruit
_Grilling Guide: Game
_Grilling Guide: Lamb
_Grilling Guide: Pork
_Grilling Guide: Poultry
_Grilling Guide: Vegetables
_Grilling Tips: From Flatfish To Shellfish
_How To Get Great Grill Marks
_How To Make A Great Salad
_Lamb On The Grill: International Star
_Maintenance Tips
_Making Marinades: Strictly A Matter Of Taste
_Making Salmon Roll-Ups: Advanced Technique
_Matching Starters with Entrees 1: Beautiful Beginnings
_Matching Starters with Entrees 2: Beautiful Beginnings
_Meat Substitutes: Quick & Easy
_Oils And Vinegars: Seductive Chemistry
_Pork On The Grill: From Squeal To Meal
_Pork Ribs On The Grill: Smoke 'Em If You Got 'Em
_Poultry On The Grill: Bird On A Fire
_Preparing A Rib Roast
_Preparing Duck Breasts For The Grill
_Prime Rib On The Grill: Beef Royalty
_Quotes
_Removing The Membrane From Pork Ribs
_Removing The Silver Skin From Pork Tenderloin
_Resting And Salting Beef: Treat Me Right
_Sage Advice About Grilling Scallops
_Salmon On The Grill: Timing Is Everything
_Seared Ahi: The Exception To The Cardinal Rule
_Seasoned Salts: Quick Perks
_Sectioning Citrus Fruits: Slices of Sunshine
_Serving Up Turkey: A Flawless Feast
_Spices And Herbs
_Starters On The Grill: Okay, Put Down The Cheese Ball And No One Will Get Hurt
_Steak On The Grill: Sizzling Sensations
_Sweet Nostalgia: Gourmet S'Mores
_The Art Of Salad: Know Your Greens...And Reds And Whites
_The Noble Onion: Tearful Homage
_The Proper Way To Eat Barbecued Pork Ribs
_The Skinny On Skinning A Fillet
_Things Got Out Of Ham
_Tips For Great Grilled Pork
_Trussing: All Tied Up
_Turkey On The Grill: Have You Tried It Yet?
_Vegetable Grilling Chart
_Vegetables On The Grill: Bumper Crop Of Flavor
_Weber's Big Book Of Grilling: Forward
_Weber's Big Book Of Grilling: Introduction
_Weights And Measures: Basic Equivalents
_Weights And Measures: Converting To Metric
_Weights And Measures: Handy Substitutes
_Weights And Measures: Temperature Conversions
_What Your Burger Toppings Say About You
_Wield That Brush Like A Pro
_Year-Round Heroes: Corn & Squash




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