There’s no denying Americans have a thrill for the grill. Pork is the perfect partner for the grill thanks to its versatile flavor and easy preparation. And once the essentials are tackled, it’s important to turn attention to what will make a meal memorable: grill “groupies,” or friends. Melissa d’Arabian, Food Network star and host of Ten Dollar Dinners, offers up the following tips to keep your flame a flicker all season long.
- Throw a pork party! Have everyone bring a pork dish prepped and ready for the grill. Pork is so versatile – from chops and steaks, to ribs, sausages and more – you’ll end up with an amazing variety, while still maintaining a cohesive culinary theme, which is not only better on the palate, but also easier for you to plan side dishes, beverages, and more.
- Create a successful summer skewer. The key to successful summer skewer cooking is having the individual elements on the kabob finish cooking at the same time. Be strategic about what you pair on a skewer: let the meat drive cooking time and favor vegetables that can be cut to the right size (zucchini, mushrooms, etc.). And be sure to communicate the right chopping size to your sous-chef – or grilling “groupie” – who is undoubtedly charged with vegetable-chopping duty!
- The summer swap. For perishable side dishes, such as mayonnaise-based potato or pasta salads, prep two smaller dishes, rather than one larger dish. Keep your backup in the refrigerator and swap it out when the first dish is empty. This will keep side dishes fresher longer.
- Don’t go direct from fridge to grill. By putting ice-cold meat straight on the grill you’ll end up with meat that dries on the outside before the inside has had a chance to cook. Temper your meat on the counter for 15-30 minutes, depending on how thick the meat is.
- Avoid overcooking. The high cooking temperatures of a grill can mean more carryover cooking. In other words, your meat will continue to cook after it is removed from a hot grill longer than it would if it were being cooked at a lower temperature. The best test of doneness – and the best investment you can make for summer grilling success – is to use an instant-read meat thermometer. Pork should be cooked until the internal temperature reaches 160º F. and is a little pink inside.
- Rest, Rest, Rest! Let your meat rest at least five minutes before slicing. This isn’t a myth invented to buy your more time to get your side dishes on the table! I’ve tried it myself and can confirm: the juices will run right out of the meat if you slice right away. By letting the meat rest, you are allowing it to redistribute the flavorful juices, so they stay in the meat, not on the cutting board.
- The summer of “sous”. Grilling outside is more fun (and efficient!) with a sous-chef – someone who can run inside to grab the forgotten platter, or the extra bowl of brushing sauce, or even answer the door to welcome your guests!
- A little help from your friends. Don't hesitate to ask your friends, or grilling “groupies,” to help with door-duty for a few minutes. Then ask your second or third friend to pour a round of drinks. These are easy and short duties that will help smooth out those first fifteen minutes of early-party-mayhem, and your first few guests will be relieved to have a task to keep them busy.
- Buy in bulk. Buy large pork loins in 3 or 5 pound packages, and you can create grill-friendly cuts of meat in no time at home. Slice up chops and make some cubes for kabobs, and store in labeled freezer bags in portions right for your family. You would be amazed how seeing a bag of pork all cut and ready for your barbecue can inspire the grill master in all of us!
- Cook once, enjoy twice. Don’t throw away leftovers – make a chopped salad! Refrigerate the grilled meat leftovers and then chop it up with a slew of grilled (or not) vegetables, add a little vinaigrette, and you’ve got a fantastic and flavorful meal the next day.
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