The first tailgating weekend and the final summer holiday are right around the corner, so what locally grown meats will you be putting on the grill? Iowa is the number one pork producing state, so if that’s your protein of choice this weekend, National Pork Board’s Executive Chef and Manager of Channel Market Development Jim Murray says it’s important to think about what flavor will accompany that protein, and how it can be cooked.
“Whether they’re purchasing it already done by a manufacturer or they’re doing it themselves, things like wet brines, dry brines, or even dry rubs as a topical seasoning for smaller cuts, just drive that flavor,” Murray said.
As far as Chef Murray’s top advice for cooking pork, getting a good temperature read is at the top of the list.
“You want one piece of technology that exists out there and is really inexpensive, is a good instant read thermometer, and going into the thickest part of that shop and/or roast, temping it and pulling it out 145 degrees and letting it rest for three minutes,” Murray said. “You’re going to end up with a much more palatable product.”
Murray added that it’s important to remember that meat temperature will continue to rise a bit- depending upon the cut- after it is removed from the grill, and that rest is so important, allowing the juices to stabilize, in regard to final flavor.
