Barbecuing pork
Pork lends itself marvelously well to barbecuing and
pairs well with green pepper, mustards and Asian spices!
- Fillet
- Chops
- Tournedos
- Ground pork
- Baby back ribs
When grilling pork on the barbecue, always use medium heat to
allow the meat to cook well without losing its flavour, juiciness
and tenderness. Ideally, pork should be served medium pink, which
is at the point when the juice begins to pearl on the surface of
the meat.
Barbecuing pork
ribs
Pork ribs on the barbecue have always been an all-time favourite!
Back or side ribs, long or short baby backs, all are excellent on
the barbecue.
- First boil the pork ribs for 40 minutes or until they are very soft. Drain and pat dry.
- They are ready to marinate or simply grill plain, basted with either a salty or a sweet preparation.
- Grill for approximately 10 minutes per side.
When grilling, we don’t often think of ground pork for making
burgers but these are certainly wonderful and generally leaner than
beef!
Barbecue
cooking basic
- Always cook meats as far away from the heat source as possible.
- When using a gas barbecue, this can be done by lighting the burner on one side to maximum heat and cooking the meat on the unlit side, with the cover down.
- When using a charcoal barbecue, arrange the charcoal around the sides and grill the meat in the centre of the grill, with the cover down.
- For beautiful markings on your grills, rotate the meat one quarter turn clockwise midway through cooking each side.
- Before serving, always check the degree of doneness with a meat thermometer, especially hamburger and tenderized meats.
- Once the meat is cooked, it should be wrapped loosely in foil and left standing for 5 minutes or so. This allows the fibres to relax and the juices to circulate through the flesh for maximum taste and tenderness.
- Montreal style BBQ
- Spare ribs and chicken
- Mesquite, Honey and Dijon
- Oriental
- Teriyaki,
- Tex Mex
- Thai
- Tomato and basil
- Three peppercorns
Internal
temperature of cooked pork
70° C (160° F) – Medium pink
77° C (170° F) – Well done
70° C (160° F) – ground pork patties
For more culinary tips and advice, click on the
METRO butcher’s Pork section at metro.ca.