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Grilling Pork



Things You Need To Know When Grilling Pork

Grilling pork is a straightforward process, based on the cut of meat that you choose. As many cuts of pork, such as the portion referred to as the steak, are high in liquefiable fats which tend to drip and cause flare ups, the rules will change per cut. Bone in grilling of any meat is more time consuming, and we run a greater risk of drying it out before it is thoroughly cooked. Another common issue faced by grillers is the overcooking of pork based on fear of food borne illnesses. Let’s try to clear up some of the questions involved with grilling pork.

Pork steak, as mentioned, is derived from many cuts of meat held together by fatty tissues. This cut is delicious when prepared correctly, and a medium flame should start you well on your way toward success. When pre-spicing your meat for the grill, try to salt the side which is going down on the grate first, and leave the other side unsalted until just before you flip the steak. Salt is a natural absorbing agent, and pulls the moisture out of the meat. It is best left as the final ingredient for any meat. This cut should be cooked for approximately 6 minutes per side, while you watch carefully for flare ups. A spray bottle of water is a handy tool to have around for this purpose.

Center cut pork chops are a fine choice for grilling, and they take marinade and spicing very well. Garlic is a great enhancement to the natural flavor of pork, or you might wish to try a sage or mint rub for a new twist on a classic flavor.

Try to remember to salt as the last step before cooking, as the salt draws priceless moisture from the meat, and we need all the help we can get. A bone in pork chop should be cooked over a low to medium flame for at least 8 minutes on each side. For a boneless chop, the cooking time per side should be about 6 minutes, and the flame slightly higher.

When grilling pork tenderloin, it is important that you remember how delicate this meat is. The loin should be cut against the grain into 1 inch or thinner portions, and the flame should be set at the lower side of medium. These lean pieces of pork don’t tend to cause flare ups, but you may want to keep close watch just in case. The cooking time for this cut is approximately 4 minutes on each side, and then a 5 minute stand off of the heat for congealing and inner steaming. Have a great meal!


 

 

 


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