2009 Grilling Guide from The Charleston - Huntington West Virginia News Leader

Grilled or Barbecued - Get The Right Cuts
Courtesy of National Pork Board

No matter what your grilling occasion or time limitation, the following pointers can ensure a perfect match with pork - an ideal meat choice for grilling -every time.

Quick 'Que Cuts
When there is no time for slow cooking over low heat, busy cooks need simple solutions for satisfying family appetites. Grilling is a great time-saver, especially when using the following pork cuts, which require only 10-30 minutes on the grill.

Tenderloin: When prepared over direct heat, a 1-pound pork tenderloin typically calls for only 15-25 minutes of grill time. For healthy kabobs or lean appetizers, cut up your tenderloin into bite-sized cubes.

Sausage: Whether you call them bangers, kielbasa, wieners, frankfurters, dogs, brats or links, grilled sausages are a mainstay on the American grill. For perfectly grilled sausages every time, cook over medium heat to prevent the casing from bursting and losing juices. Ready-to-eat sausages come packaged fully cooked, so most only require warming on the grill. However, fresh sausages need to be grilled for approximately 10-20 minutes.

Chops: When time is of the essence, rely on pork chops for a casual and fast family meal. Available boneless or bone-in, pork chops come in a variety of cuts, including center loin, rib chops and sirloin chops. Even thick 1-inch chops are ready to serve in 10-12 minutes when cooked over direct heat.

When finished grilling, add flavor with simple sauces, salsas or chutneys.

Slow-Cooked 'Que Cuts
For those with time on their side, large, less tender cuts like ribs, roast or pork shoulder make for a delicious leisure pursuit. Barbecuing - considered the "country cousin" of grilling - is the practice of slow cooking pork for hours at low temperatures using coals, smoldering logs or wood chips. Patience pays dividends when cooking pork "low and slow" as the meat becomes infused with an unforgettable, mouth-watering smoky flavor.

If barbecuing is on your menu, try these slow-cook pork cuts that will satisfy your cravings with tender, juicy roasts and finger-licking barbecue ribs.

Ribs: Ribs are the quintessential American staple for grilling. Of the many Americans who barbecue pork at home, more than two-thirds (67 percent) say ribs are their favorite cut to grill. Pork ribs can vary in size and amount of meat, but all pork ribs offer great barbecue possibilities. Kick back while ribs cook over medium-low, indirect heat for 11/2 to 2 hours or until the meat "wiggles" away from the bone. Not only will you feel relaxed, but so will the ribs.

Back Ribs: Also known as "baby back ribs" because these ribs are cut from the blade and center section of the loin, and thus are smaller than spareribs. They are known for the "finger meat" between the bones. Back ribs are a favorite rib choice because of the large amount of meat they offer.

Spareribs: Cut from the underbelly or side of the hog, spareribs are the least meaty variety of pork ribs, but are big on flavor. St. Louis-style spareribs are spareribs with the breast bone removed.

Country-Style: The meatiest of pork ribs, country-style ribs are cut from the rib end of the loin. Country-style ribs are often sold in individual servings, rather than full racks. These ribs are perfect for large appetites and contain enough meat to warrant the use of knife and fork.

Roast: A grilled roast is a palate pleaser for a more formal grilling experience. Roasts should be cooked over indirect heat, with the pork placed on the portion of the grill not directly over the heat source. A boneless loin roast will cook to tender perfection in about 20 minutes per pound or until the internal temperature measures 150 degrees F. Tent roast with aluminum foil and allow it to "rest" 10 minutes to redistribute juices before carving.

Shoulder: Shoulder, sometimes known as shoulder butt, is an economical cut when needing to feed a crowd. Requiring about an hour per pound of slow roasting for flavor infusion, a shoulder roast offers the perfect opportunity to invite close friends over while preparing an evening feast. With patience, the shoulder roast will become tender and juicy, falling off the bone. Allow the meat to sit for 10 minutes before serving.

Courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com.

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