An Interview with The Grill
- The craziest pork dish I’ve helped cook is Pork Chop and Waffle Sandwiches with Maple Gravy. Is this thing breakfast? Is it lunch? I’m not really sure, but I do know this dish is crazy delicious and can be perfectly adapted for the grill. You should definitely try it!
- Oh, I’ve considered grilling them all. Heck, I’ve even dreamed of grilling them all - all in one dream! It was heavenly; I wish I never woke up. That being said, I’ve yet to grill pork belly this year. It’s on my bucket list, and with the way this summer is going, I bet I Grill For It!
- All of them. I’m just joking around. In all seriousness, if I had to choose just one, I’d say all of them. Okay for real this time, the best cut of pork to grill is... all of them. Okay, you want an honest answer; I love to grill back ribs, bacon, blade steaks, chops, country-style ribs, crown roast, ham, ground pork, loin roasts, sausages, pork shoulder, spareribs, including St. Louis-style ribs, and tenderloin. Oh wait; did I just name most of the cuts? Sorry about that! The truth is, when it comes to grilling pork, you can’t go wrong. Every cut is great!
- I’m old school, so charcoal is what gets me fired up, literally. But I also get down with food cooked on a gas grill. Some of my best friends are gas grills, and we both have our benefits: charcoal adds a nice smoky flavor, and gas is very convenient to use. But the truth is you can’t go wrong if you’re grilling, especially if you’re grilling mouthwatering, tender-licious pork! Like this Stuffed Pork Tenderloin with Chimichurri – your taste buds won’t know what hit ‘em.
- Yeah, all the time. For instance, if you’re cooking up a pork chop, you put it over high-heat for a quick sear, which helps keep the juices locked in. Then you can move it over to a lower heat zone to continue cooking the inside of the chop. And remember 145 is where pork thrives! If you’re looking to grill a juicy, tender chop, then you want an internal temperature between 145°F (medium rare) and 160°F (medium). For ground pork, always cook to an internal temperature of 160°F. And although it’s extremely difficult, you really need to fight the urge to stuff pork into your mouth right after it comes off the grill. It should really get a three-minute rest to let all the juices settle.
- Ah, this is Grillology 101! The differences are a matter of time and temperature. To smoke pork, you’d cook it over a low temperature (indirect heat) for a longer period of time with added wood for fuel and to bring in the smoke. To grill pork, you cook it over a hotter, direct heat for a much shorter period of time. When it comes to techniques, it’s hard to choose - low and slow or hot and fast!
- Ooh, what a risqué question... yeah I have been known to wear a rotisserie from time to time, mainly for special occasions. It takes a bit of extra effort to put on and use, but for a juicy marinated pork roast, it’s definitely worth it.
Crispy Bourbon Pork Belly
- One 3 lb slab of pork belly
- 1/2 C apple juice
- 1/2 C bourbon (use whatever you have in your cabinet. I used Four Roses)
- 3 Tbs kosher salt
- 1 Tbs white pepper
- 3 Tbs extra virgin olive oil
- 1 Tbs hot sauce
However, pork belly needs more time and a higher temperature in order to render all of the fat. Pull this belly once it reaches a range of 198-203F.
before slicing and serving.