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Grilling & Barbecuing
See below for grilling and barbecuing basics including instructions, cooking tips and recommended cuts.
Grilling and Barbecuing Basics
1. Grilling is a method that uses cooking pork over direct or indirect heat on an electric, gas or charcoal grill.
2. Barbecuing is a method of slowly cooking pork in an open pit or on a spit using coals, hardwoods, gas or electricity as a heat source. The same effect can also be achieved using a grill by placing the pork on the rack away from the heat source. The food is frequently based with a tangy tomato-or vinegar-based sauce.
To prevent the meat from sticking, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.
Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
Porterhouse (Bone-In Loin) Pork Chops
Ribeye (Rib) Pork Chops, Boneless or Bone-In
Grilling and barbecuing basics, cooking tips and recommended cuts are all sourced from
The National Pork Board.