Girl Power!

A Girls Guide to Grilling

Grill

Welcome!
For more recipe ideas and grilling tips, visit www.TheOtherWhiteMeat.com. Go get em, girls!

Ladies everywhere are stepping out of the kitchen and onto the patio to conquer one of Americas favorite cooking techniques: grilling. Whether hosting your girlfriends or gathering the family around the grill, well make sure you get it right when it comes to grilling. The equivalent to the quintessential little black dress this brochure serves as a grilling guide for women everywhere. Keep it in the kitchen, hang it on the grill or take it with you to the grocery store. From sassy new recipes to ideas for gathering gal-pals around the grill, this guide will help you become a VIP on the grilling scene! It doesnt matter if youre a seasoned grill girl or this is your first date with the grate, you can work it your way and find grilling success.

The Pork Information Bureau

Contents
Page 1 - Girls, Start Your Grills Page 2 - Grilling Guide Page 3 - Hot Mamma Pages 4 - 5 - Ladies Night Out(side) Pages 6 -15 - Recipes on the Grill Page 16 - Boys Allowed, Too Interior Back Cover - Grilling Times and Temperatures

Girls, Start Your Grills

Ladies, grilling is no longer just for gentlemen. Whether you are a grilling guru or a novice, understanding the finer points of food preparation over open flames comes from education and experience. Getting to know the grill itself, as well as learning how to manipulate the heat and create a variety of flavors, will make you want to fire up the grill this season.

The Grate Debate

While the grate debate continues between gas and charcoal grills, be sure to choose a heat source based on your cooking personality. In its simplest form, this debate is a matter of taste and convenience. The primary benefit of a charcoal grill is that it enables the food being grilled to take on a more authentic, smoky taste, while a gas grill saves time with the ease of simply flipping a switch to ignite the fire. Whether you are a first-time buyer or looking for a new grill, consider the following factors before you purchase a grill:

Where When

A small patio or covered area is not conducive to a large charcoal grill. Charcoal grills are best used on a large outdoor deck or in a backyard. With limited space to work with, a gas grill is the better option.

If weekend afternoons are dedicated to grilling, then charcoal is the way to go. Set aside extra time to assemble the coals, light the fire and wait for the coals to heat. However, if you are short on time or looking for a quick way to cook a weeknight meal, then the quick start of a gas grill will better suit your needs.

What

When grilling small cuts or smaller quantities of meat, consider using a gas grill to provide fast and efficient direct heat. If you are grilling large pieces of meat, or larger portions, a charcoal grill will help create a slow-cooked, smoky taste using indirect heat.

Grilling Guide
Once you are equipped with a grill, learning about direct and indirect heat will help you make informed decisions when preparing grilled foods.

Direct Heat

Direct heat the most common method is grilling the food directly over the hottest point of the heat source. Grill pork chops, burgers, kabobs and anything less than 2 inches in thickness over direct heat.

For charcoal grilling, arrange coals evenly throughout the grill When using a gas grill, turn on all burners to the desired temperature Flip food once to ensure even cooking Check cooking temperature when using charcoal:
Low - Ash coat is thick, red glow less visible Medium - Coals covered with light-gray ash High - Red glow visible through ash coating

Indirect Heat
Charcoal Grill

Indirect heat requires the heat source to be built off to the side or around the area where the cooking takes place. Grill larger cuts of meat, like ribs and roasts, using indirect heat.

Arrange coals along perimeter of fire grate,

or bank on one side

Place an aluminum foil drip pan in the center

of fire grate, or to the side opposite the coals

Add grill grate and place pork over drip pan To adjust temperature, partially open vents on bottom of grill Cooking time will vary depending on the cut of meat and
Gas Grill

quantity of food being grilled, but plan for about an hour for a 2-pound loin roast and 11 2 to 2 hours for a slab of ribs /

For a two-burner grill, preheat only one burner For a three- or four-burner grill, light only the outside burners
and place meat in center heat inside

When hot, place meat over unlit burner and close lid to trap Most gas grills come equipped with a catch pan, or grease
collector, so there is no need for a drip pan
2

Hot Mamma: Light Up the Night with Unique Flavors

Families often head outdoors for dinner, and moms everywhere can turn to the grill for a variety of mouth-watering flavors at mealtime. No matter what your grilling style, its easy to adapt sauces, rubs and marinades to fit your familys taste buds. Include your familys input when deciding what to serve each night to be certain theyre satisfied, and we guarantee youll be one hot mamma!

Stay Sauci-fied

Sauces are a great flavor-enhancing option that will satisfy taste buds, and are perfect for a variety of grilled cuts like chops and ribs. As with the Hickory Barbeque Mop Sauce (p.13), many sauces are customizable and can add a hint or a whole lot of flavor so have fun when making your selection! Or you can personalize your favorite bottled sauce by adding flavor boosters such as chili powder or orange marmalade. To maximize flavor and prevent burning, brush on sauces 20 to 30 minutes before removing from the grill.

Store-bought or homemade, dry rubs create endless options for spicing up versatile pork cuts, such as tenderloin, chops or ribs. Dry rubs are a mixture of herbs and spices that add flavor without fat and are applied to the meats surface. Spices with bold flavor, like rosemary, cumin, coriander and cayenne, work best for dry rubs and when combined with the meats natural juices they work as a dry marinade. Rubs, such as the Spicy Girls Dry Rub (p.13), can be applied just before grilling or the night before cooking and, depending on your mood, apply a little or a large amount of rub to increase flavor intensity.

Rub It Right

The primary characteristic of marinades is that they take on liquid form with three typical ingredients: an acid (such as vinegar or fruit juice), an oil and herbs and spices. To ensure even distribution, place marinades in a self-sealing plastic bag or covered container with the cut of meat. Always marinate in the refrigerator and discard any leftover marinade. Ethnic-inspired marinades like Go Asian (p.11) or Go Southwest (p.11) add unique flavor to pork and are easy-to-prepare.

Marinate Away

Ladies Night Out(side)

Who says you need to leave the house for a girls night out? Simply gather round the grill with your girlfriends. We know how essential it is to host the perfect party for your gal-pals, so here are some tips to make your backyard gathering a smashing success.

Its All About Style

You dont have to spend a lot of money to create a pleasant atmosphere and add style to your outdoor space. Just pick a theme and run with it! Dress up the table with linens that reflect the flavors on the grill (Caribbean, Mediterranean, Asian, etc.). Mix and match napkins, placemats, plates and even silverware in a variety of colors. Place candles and torches throughout the backyard and use candles with citronella to keep the bugs away. Jazz up your patio with an assortment of flowers or plants in pots of different colors and patterns. Dont forget to cue the music to liven up the party!

You Go, Girl

Even though youre the host, you dont have to miss a minute of the fun. Show off your grillin skills by preparing the entire menu on the grill from appetizers like Fast-off-the-Grill Chorizo Quesadillas (p. 7) to desserts such as Caramel Frozen Yogurt Pie with Grilled Peaches (p.15) so you can spend more time gabbing with your girlfriends and less time running to the kitchen. Ladies night out would not be complete without a selection of delicious cocktails on hand. Whether you decide to feature margaritas, wine or beer, be sure to keep a supply of beverages on hand and give your girlfriends a variety of choices, including non-alcoholic options.

Low-fat and Fabulous

When planning your gathering, make sure to keep your health-conscious partygoers in mind. Preparing a healthy menu doesnt have to mean depriving your taste buds of flavor. And, cooking on the grill is a great low-fat cooking method because it requires no added fat in cooking and maximizes the natural flavor of meat and produce. Use cuts with the words "loin" in their name for the leanest meats. Dont be afraid to experiment with different seasonings, low-fat sauces and marinades to discover exciting new ways to enjoy healthful eating.

Fast-off-the-Grill Chorizo Quesadillas

3/ 4

pound bulk pork chorizo (10-inch) flour tortillas can (16 ounces) black bean refried beans pound colby cheese, grated

5 1
1/ 2

cup loosely packed fresh cilantro leaves Olive oil for brushing

11/ 2

cups store-bought tomatillo salsa (see Cooks Note)

Cooking Directions
Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Saut the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate. Arrange 5 tortillas on a work surface. Spread about 1/ cup refried beans 4 evenly over half of each tortilla, leaving a 1/ -inch border. Scatter about 2 1/ cup cooked chorizo over beans. Scatter a generous 1/ cup of cheese 3 3 over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they dont dry out, and set aside at room temperature.) Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Brush outsides of tortillas with a small amount of oil. Using a wide spatula, transfer quesadillas to the grill. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side. Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatillo salsa. Serves 8.
Cooks Note
Look for tomatillo salsa fresh in the refrigerator case or in jars on the shelf in well-stocked supermarkets.

Nutrient Information per Serving

Calories Cholesterol Protein Fat 540 70mg 25g 31g Sodium Fiber Saturated Fat Carbohydrates 1100mg 5g 13g 40g

Grilled New Potato Salad with Bacon and Scallions

6 2

slices thick-cut bacon, cooked until crisp, then coarsely crumbled pounds red new potatoes (golf-ball size), scrubbed and poked with a fork

2 4

tablespoons extra-virgin olive oil green onions, including green tops, cut crosswise into thin rounds

Dressing
1/ 4

cup extra-virgin olive oil tablespoon apple cider vinegar large clove garlic, minced tablespoons fresh parsley, minced

1
1/ 2

teaspoon kosher salt teaspoon sugar teaspoon freshly ground black pepper

1 1 2

Cooking Directions
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. In a medium bowl, toss potatoes with olive oil until well coated. Arrange potatoes around cool outer edges of grill or place on upper rack if grill is so equipped. Cover and grill potatoes until tender when pierced with a knife, about 20 minutes.

While potatoes are grilling, put green onions and bacon in a large bowl, and make dressing. Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl. Set aside.

When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately. (The potato salad can be made up to 2 hours prior to serving. Cover and set aside at room temperature.) Serves 6.

Nutrient Information per Serving

Calories Cholesterol Protein Fat 280 10mg 6g 18g Sodium Fiber Saturated Fat Carbohydrates 571mg 3g 4g 21g

Breezy and Easy Marinated Pork Tenderloin

10

2 pork tenderloins (about 11/2 to 2 pounds total), trimmed of silver skin

1 serving of Go Asian or Go Southwest Marinade (see below) Vegetable oil for brushing tablespoon minced fresh ginger large clove garlic, minced teaspoon freshly ground pepper thoroughly to blend. Use month. Makes about 1 cup. large cloves garlic, minced teaspoon kosher salt teaspoon freshly ground black pepper

Go Asian Marinade
1 /2 1 /4 1 /4

cup hoisin sauce 1 cup plum sauce 1 1 cup low-sodium soy sauce /2 2 tablespoons Asian sesame oil In medium bowl combine all ingredients. Stir immediately or cover and refrigerate up to 1

Go Southwest Marinade
3 tablespoons pured chipotle peppers in adobo sauce 1 /3 cup fresh orange juice 1 /4 cup extra-virgin olive oil 2 1 1

In small bowl combine all ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 week. Makes about 3/ cup. 4

Cooking Directions
Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan. Coat all sides of pork with one of the marinades. Seal bag or cover pan. Refrigerate and marinate 2 to 4 hours. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 minutes prior to grilling. Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium. Brush the grill grate with vegetable oil. Place pork directly over medium fire. Cover grill and cook pork for about 6 minutes. Turn and cover again. Cook another 8 to 10 minutes, or until meat is slightly pink in the center, or an instant-read thermometer registers 160 degrees F. when inserted into the tenderloins thickest part. Remove tenderloins, tent with foil and set aside to rest for 5 minutes. Cut the pork into 1-inch-thick slices, arrange on a plate and serve immediately. Serves 6.
Breezy and Easy Marinated Pork Tenderloin with Go Asian Marinade
Nutrient Information per Serving
Calories Cholesterol Protein Fat 280 80mg 26g 13g Sodium 630mg Fiber < 1g Saturated Fat 3.5g Carbohydrates 12g

Breezy and Easy Marinated Pork Tenderloin with Go Southwest Marinade

Nutrient Information per Serving
Calories Cholesterol Protein Fat 270 80mg 25g 17g Sodium 1446mg Fiber 0g Saturated Fat 4g Carbohydrates 3g

For additional marinade recipes, visit TheOtherWhiteMeat.com

11

BBQ Baby Back Ribs with Spicy Girls Dry Rub and Mop Sauce

12

racks pork baby back ribs (about 11/ pounds each) 2

cups hickory or apple wood chips Vegetable oil for brushing tablespoons paprika tablespoons dried thyme tablespoons chili powder cup packed dark brown sugar

Spicy Girls Dry Rub

1/ 4

2 1 3

2 cup kosher salt tablespoons coarsely ground pepper 2 2 tablespoon ground coriander 1/ tablespoons ground cumin 4

Hickory Barbecue Mop Sauce

2 cups store-bought hickory barbecue sauce 1 tablespoon liquid smoke 2 tablespoons maple syrup 2 tablespoons dark molasses

Cooking Directions
To make Spicy Girls Dry Rub, in medium bowl combine all ingredients for the rub and stir well to blend. Place ribs flat in a non-reactive roasting pan. Using 3/ cup of the rub, sprinkle over both sides of each rack and rub in 4 lightly. Set aside. Soak wood chips in cold water to cover for at least 30 minutes. Set up grill for indirect cooking. Prepare a medium fire in a charcoal grill or preheat one side of a gas or electric grill on medium. Drain chips and sprinkle half over the coals or place half in the grills smoker box. Place a disposable foil pan under the grate to catch drippings. Brush grill grate with vegetable oil. Arrange ribs, meaty-side down, on the side of the grill without hot coals. Cover the grill and smoke-cook the ribs for 45 minutes. Turn ribs and add remaining wood chips. Cover and grill for another 45 minutes. While ribs are grill-smoking, make Hickory Barbecue Mop Sauce. Combine store-bought hickory barbecue sauce, liquid smoke, maple syrup and molasses in a bowl. Stir well to combine. When the ribs have cooked for a total of 11/ hours, brush the ribs 2 generously with the mop sauce. Using long-handled tongs, slide the ribs onto the grate directly over the hot coals. Grill, uncovered, 5 minutes. Turn the ribs over, baste again, and grill another 5 minutes. Cut between the bones, slicing the racks into individual ribs. Serve immediately. Serves 6 to 8.
Nutrient Information per Serving
Calories Cholesterol Protein Fat 830 205mg 43g 65g Sodium Fiber Saturated Fat Carbohydrates 1120mg 3g 23g 17g

13

Caramel Frozen Yogurt Pie with Grilled Peaches

14

2 1

pints premium vanilla frozen yogurt (9-inch) prepared graham cracker pie crust or 8 individual graham cracker pie crusts

11/ cups store-bought caramel sauce 4 2 tablespoons unsalted butter, melted 2 tablespoons dark brown sugar 6 ripe peaches, halved and pitted

Cooking Directions
Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes. Preheat the oven to 375 degrees F. Bake the pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool. To assemble the pie, spread the softened yogurt evenly over the pie crust. Place in the freezer and chill about 1 hour. When firm, spread about 3/ cup of the caramel evenly over the frozen yogurt. Return the pie to the 4 freezer, and transfer the second pint of frozen yogurt to the refrigerator. Allow pint to soften for 30 to 40 minutes. Spread the second pint of yogurt evenly over the caramel, making decorative swirls, if possible. Freeze until firm. Remove from freezer 10 minutes before serving. To grill peaches, prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Melt butter and stir in brown sugar until dissolved. Toss peaches with the butter mixture until well coated. Grill peaches directly over medium fire, cut-side up, until grill marks are visible, about 5 minutes. Turn peaches over and grill until grill marks show and peaches are tender, about 4 minutes longer. Set aside to cool. When cool, cut peaches into thick wedges. When ready to serve, cut pie into wedges and serve with a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over top. Serves 8 to 10.

Nutrient Information per Serving

Calories Cholesterol Protein Fat 490 Sodium 15mg Fiber 5g Saturated Fat Notes: used medium size peaches 15g Carbohydrates 329mg 2g 6g 85g

15

Boys Allowed, Too

While women across the country are catching grill fever, men have not abandoned their grilling tongs. The grilling throne doesnt have to be dominated by one or the other. Instead, gather round the grill with your guy to share duties. Experiment with different grilling techniques and learn from one another. Team up to perfect the most ancient and time-honored method for enhancing the flavor of grilled food smoking. A mainstay of traditional barbecue, smoking is done by placing uniquely flavored woods, such as apple, hickory, mesquite or oak, on the hot coals or heat source on the barbecue. The rich, deep flavor of the woods is brought out by slowly cooking the meat in a covered grill, at a constant temperature of at least 250 degrees F. Keeping the temperature low gradually tenderizes the meat and allows ample time for smoky flavors to develop. Enjoying the time-honored taste of true smoking often means waiting several hours (from 1 to 2 up to 20!). If time isnt on your side, you can still enjoy smoky flavors without the wait by adding wood chips to a charcoal or gas grill.

Smoking Simplified
When using a gas grill, put presoaked wood chips in a cast-iron
smoker box or wrap them in aluminum foil and punch small holes in the foil to release the smoke. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill. coals after the flames have subsided and the coals are gray in color, or place wood chips in a smoker box.

When using a charcoal grill, place wood chips directly on heated Start with small amounts of wood chips, especially if experimenting.
The recommended amount is 1/4 cup of wood chips. and not before you place the food on the grill.

Always add the wood chips when you are ready to start cooking,

16

Grilling Times and Temperatures

Method Cut Thickness/ Weight Final Internal Temp.
(Fahrenheit)

Cooking Time
(in minutes, unless otherwise specified)

Grill over direct heat

Chops, Bone-in or Boneless Thick Chop Kabobs Tenderloin Ground Pork Patties

3/ 4

inch

160 degrees F. 160 degrees F. Tender 160 degrees F. 160 degrees F.

8 10 12 16 10 15 15 25 8 10

11/ inches 2 1 inch cubes 1 - 11/ lbs. 2

1/ 2

inch

Grill over indirect heat

Loin Roast, Bone-in or Boneless* Shoulder Roast (Butt)* Ribs

2 5 lbs. 3 6 lbs.

160 degrees F. Tender Tender

45 60 21/ 4 hours 2 11/ 2 hours 2

*Cook larger cuts of pork to 150 degrees F.; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160 degrees F. and the pork juices will redistribute throughout the roast before slicing.

Using an Instant-Read Thermometer

If you do not already have one, we recommend you make the small investment in a digital instant-read thermometer. Although larger meat thermometers are designed to be left in the meat while cooking, an instant-read should not be left on the grill. To use an instant-read thermometer, pull the meat off the grill far enough to insert the probe about 2 inches into the thickest part of the meat without touching bone. The temperature should register in a few seconds.

For more versatile recipes and time-saving tips, visit www.TheOtherWhiteMeat.com

2005 National Pork Board, Des Moines, IA, USA

01213-05