Friday, April 4, 2014

Essential Pork Grilling Facts & Tips For Aspiring Master Grillers!


pork grillingWho loves BBQ parties? We surely do! But what will happen if you’re a newbie in the kitchen and lack the talent when it comes to food preparation? Will novice cooking skills affect your grilling, too? Well, grilling is simpler than other types of cooking methods. All you need to have is a good barbecue grill, perfect timing, a delicious marinade and you’re ready to take on a BBQ adventure! However, the truth is we really don’t want you to waste money because of burning your grilled dish or using a nasty tasting sauce for your BBQ. So let us share with you some valuable pork grilling facts and tips before you fire up the charcoals in your La Caja China.


Pork Grilling Facts & Tips


1. Grilling involves the use of high heat in short cooking times which is responsible for toughening the meat. It quickly cooks the surface of the food and then slowly works on the middle part. So when your timing is right and the temperature in your grill is set correctly, the food is cooked properly and left with a crispy outside coating, a moist center and a smoky flavor. Yummy!


2. There are two types of grilling: direct and indirect. Direct grilling means that food is cooked directly over the heat source. This is used for items that cook in 30 minutes or less such as steaks, ham slices, patties, precooked sausages or pork chops. Indirect grilling means that food is cooked in a way that’s not directly over the heat source. This method is used to slow the cooking down and to make the center of the food item to be thoroughly cooked. Indirect grilling is best for roasts, ham and ribs.


3. Pre-heating a grill to the correct temperature results to a flavorful food or meat crust.


4. For most types of barbecue cookers, coating the racks with vegetable oil or a nonstick veggie oil spray prevents food items from sticking.


5. Leaving a charcoal-free space in your grill gives you a place to move your food should a flare-up occur.


6. Instead of using fork (as most people find convenient) to turn your meat, use tongs instead. The fork pierces the meat thus letting juices (and its flavor) escape.


7. Steaks and chops should at least be ¾ or an inch thick to prevent burning or overcooking.


8. Marinating meat before grilling doesn’t only give it flavor. It also keeps the meat moist.


9. To add a different twist to your barbecue, you can put aromatic woods in the preheated charcoals. Examples of these include apple, cherry or hickory.


Subscribe to our blog to find out delicious recipes and other valuable pork grilling tips! And should you need bbq grill parts, pig roasters plus our own special blend of mojo criollo and other sauces, visit La Caja China’s website or call us at 1-800-338-1323!


Learn all about not-so-common food items that you can actually grill! Watch this video!

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