Pork on the grill

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.

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.

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.

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.

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.

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.

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

Clicky.

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!

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?