Pork on the grill

[Dtaylor]

I am looking to expand my grill cooking beyond beef and chicken when camping. So, how about post your favorite cut of PORK and recipe. Has to be fixable on a GRILL or cook stove. (or campfire)

[ventrman]

RayUSMC wrote:

SpoiledRotten wrote:

ventrman wrote:
I was an Army Cook for 10 Years. IMHO, Pork should always be cooked well done to an internal Temperature of 170 Degrees Fahrenheit.

Clicky.

Times have changed some of the acceptable temps regarding meat, but if you finish pork at 160*, then wrap it and allow it to "rest" for at least 30 minutes, it will, in most cases, reach 165* or more while in the foil wrapping.

I took ventrmn's comment as a joke. Army Cook=170=terrible food. Course I could be wrong. As Marines ours wasn't too gourmet either.

Thanks for your Input. As for me, I will continue to cook Pork to an Internal Temp of 170. If it is cooked Properly, it is not terrible Food. I do not relish getting Trichinosis. Some People think that with modern Production Methods Trichinosis is a Thing of the Past. This is untrue. A Tennesse Health Inspector told me personally that someone ate rare Beef and got Trichinosis. They could not understand it. It turned out that someone had cut undercooked Pork on a Meat Slicer and had not properly cleaned it. They then cut some Beef on the same Machine transferring the Trichina Worm to the Beef.

[bhh]

Usually grilled boneless pork loin.

Couple of times a year, I'll do a couple of Boston Butts into pulled pork.

Diced pork loin, marinated in teriyaki sauce, then shish-kabob. Onion, green pepper, mushroom, pineapple, cherry tomato, whatever floats your boat.

[RayUSMC]

SpoiledRotten wrote:

ventrman wrote:
I was an Army Cook for 10 Years. IMHO, Pork should always be cooked well done to an internal Temperature of 170 Degrees Fahrenheit.

Clicky.

Times have changed some of the acceptable temps regarding meat, but if you finish pork at 160*, then wrap it and allow it to "rest" for at least 30 minutes, it will, in most cases, reach 165* or more while in the foil wrapping.

I took ventrmn's comment as a joke. Army Cook=170=terrible food. Course I could be wrong. As Marines ours wasn't too gourmet either.

[jrstout89]

135 for me is a little low for my preference. I find the consistency of pork meat a little off for my taste at a temp lower then 150. I usually cook to 150-155 then rest.

[NYCgrrl]

SpoiledRotten wrote:

ventrman wrote:
I was an Army Cook for 10 Years. IMHO, Pork should always be cooked well done to an internal Temperature of 170 Degrees Fahrenheit.

Clicky.

Times have changed some of the acceptable temps regarding meat, but if you finish pork at 160*, then wrap it and allow it to "rest" for at least 30 minutes, it will, in most cases, reach 165* or more while in the foil wrapping.

x2

Generally, I cook pork to an internal temperature of 135 degrees nowadays. Nowadays being about the last 20 years.

[jrstout89]

When it comes to lean pork like thick chops or loins, you really have to cook to temp. They over cook so easy and become dry and tough. Brining really helps, but I'd recommend getting an instant read thermometer.

[SpoiledRotten]

ventrman wrote:
I was an Army Cook for 10 Years. IMHO, Pork should always be cooked well done to an internal Temperature of 170 Degrees Fahrenheit.

Clicky.

Times have changed some of the acceptable temps regarding meat, but if you finish pork at 160*, then wrap it and allow it to "rest" for at least 30 minutes, it will, in most cases, reach 165* or more while in the foil wrapping.

[ventrman]

I was an Army Cook for 10 Years. IMHO, Pork should always be cooked well done to an internal Temperature of 170 Degrees Fahrenheit.

Clicky.

[RayUSMC]

magnusfide wrote:

SWMO wrote:
Spoiledrotten I'm not sure you're allowed to put that kind picture on here.:B

LOL you could call that porKography.

MO' BACON!!!! is my battle cry!

Yeah baby.
PorKography. GOOD ONE!

[Dtaylor]

Vulcaneer wrote:
My wife marinates in a bourbon/brown sugar/scallion/etc. recipe she found somewhere. And freezes as above describes. And then thaws overnight the night before we cook it.

Cook on very hot grill about 30 minutes. turning every 5 to seven minutes. One caution, though. Do not wear socks when you eat this recipe. It will knock them off. But don't tell your guests. It's fun to see it knock there socks off.

This sounds good! Would she care to share her marinade?

[magnusfide]

SWMO wrote:
Spoiledrotten I'm not sure you're allowed to put that kind picture on here.:B

LOL you could call that porKography.

MO' BACON!!!! is my battle cry!

[SWMO]

Spoiledrotten I'm not sure you're allowed to put that kind picture on here.:B

[SpoiledRotten]

Here's my pork stuffed and wrapped pork loin.



I cut a star slit through the center of the pork loin, filled it with link sausage, then covered it with a bacon wrap. Slow smoked it on the grill for 1.5 to 2 hours or until the internal temp reached 160*.

[Vulcaneer]

NCWriter wrote:
I've been making honey-gingered pork tenderloins for years (Google that name - recipe on the Epicurious website.) Won an Iowa State Fair competition. I skip the oyster sauce, no real difference.

Buy a (non-marinated) package of two pork tenderloins. Mix up your marinade and freeze the tenderloins in marinade in ziplock bag(s) to take frozen on a camping trip - thaw before grilling. Marinates as it thaws in the refrigerator.

Recipe includes grill directions for turning and basting often for a total of thirty minutes. One tenderloin serves three or four peope.

^^^This^^^

My wife marinates in a bourbon/brown sugar/scallion/etc. recipe she found somewhere. And freezes as above describes. And then thaws overnight the night before we cook it.

Cook on very hot grill about 30 minutes. turning every 5 to seven minutes. One caution, though. Do not wear socks when you eat this recipe. It will knock them off. But don't tell your guests. It's fun to see it knock there socks off.