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How To Grill Pork, a video tip from SummerKitchen. For more great grilling tips and recipes, visit www.summerkitchen.tv! ...
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Properly cooked pork chops are juicy and delicious especially off the grill. Chops come from the loin. There are three (3) cuts; the rib chop, the loin chop and the sirloin chop. Pick double cut chops that are one and a half (1 ½) to two (2) inches thick, they won’t dry out and they look three times as delicious as the skinny ones that mom used to make. Pork is now raised lower in fat, but with less fat we’ve lost some flavor too. Marinades, spice rubs and brines are fantastic way to infuse flavor into the meat. Here’s a bone in rib chop that we’ve covered with Caribbean wrap, ground ginger, all spice thyme, crushed red pepper and brown sugar. And here are boneless loin chops that are marinating in a honey garlic marinade made with soy, honey, fresh lemon juice and crushed garlic cloves. Preheat the grill to a medium heat, when the grill is to temperature, oil the grill grates. This will help the meat from sticking when you flip the chops. Shake off any excess marinade to help avoid flare-ups. Discard the left over or boil it for ten (10) minutes to kill any bacteria and use it to base the chops while cooking. Put the chops directly on top of the heat and grill them uncover for about two (2) minutes per side and then rotate each piece after one minute. This will be the presentation side with the meat crisscrossed pattern. And then rotate each piece after one (1) minute then move to indirect heat for three (3) to four (4) minutes more. Pork needs to be just cooked through to the center of the cut not overcooked. Grilling time varies, three (3) minutes per side for a thin chop or six (6) to twelve (12) minutes a side a big boys. A good instant read thermometer is great for checking doneness. Internal temperature should read a hundred fifty (150) degrees then remove the meat from the fire and rust it to a temperature of a hundred and sixty (160), the chops will continue to cook while they rest, let them sit for about five (5) minutes to allow the juices to redistribute. If you don’t have an internal thermometer, make a small cut in the thickest part of the meat and look inside to gauge doneness. The inside should be white with just a hint of pink. Chops on the grill, yeah baby! For more delicious barbecue recipes, visit summerkitchen.tv.