PORK

Some favorite cuts for grilling are: loins, chops, and cutlets. These are bred lean. Look for white, firm, pale to pink meat when purchasing. Some marbling is fine in other cuts but never buy it if the marbling is yellow. The cut from the shoulder is called the " pork butt". This cut is popular for barbequing due to the fat content which will keep it moist while cooking. Three main types of pork ribs are: country style ribs, baby back, and spareribs. Country style ribs are not the favorite for grilling, they are cut from the rib end of the loin. They are not as tender and tend to be fatty. Baby back ribs are cut from the loin or back and are meaty and tender. Spareribs are larger and cut from the lower rib cage. They are full of flavor. Kansas style ribs have the flap of meat attached to the ribs. St. Louis ribs have the flap cut off. Pork should not be grilled over high heat but medium or medium high heat, cooking it to 160 F. Pork can be seared on high heat but do not continue to cook it at this temperature or it will be tough. You can tell your pork is done when the internal temperature reaches 140 F -160 F, the juices run clear, and there is not pink left. The trichinosis parasite is killed when the temperature reaches 140 F.