It’s Tailgating Time

by Jess on September 13, 2011

OH-IO!  Football season is well on its way!  Whether you are a faithful citizen of Buckeye Nation, as you very well should be, or choose to root for some other team, yes – supposedly there are other football teams, there is one common bond we all share…FOOD. Football season means it’s time to tailgate!

Below are some recipes that will have you looking like a tailgate pro in no time, and there is no better way to do that than with PORK!  Make sure you click on the picture for the juicy details!

Grilled Bratwurst with Onions Braised in Beer and Mustard

Whoa, it’s a brat….well, not your typical brat; this one is maxed out with flavor. Just look at that and try not to be hungry, I dare you!


Barbecued Pork Steaks

If you like steak, then what could possibly be better than a pork steak?

Honey Pork Tenderloin Kabobs

Kabobs!  Grab ‘em and go! These kabobs are the answer to your quest for quick and easy finger food!

Share

{ 0 comments }

The Right Temperature

by Jess on September 6, 2011

Lots of exciting things have been cooking this summer in the world of pork!  We discovered that pork can now be cooked to a lower temperature of 1450 F, followed by a three minute rest (for the pork, not the chef, or maybe both).  Cooking to the new lower temperature will ensure your pork is tender, flavorful and juicy. Yes, pork cooked to 145 will be slightly pink in color, but the USDA deemed pork be cooked to the new lower temperature as perfectly safe, following extensive studies conducted across the nation.

Doesn’t that mean that the pork will be raw and too pink?  Nope… Pork is actually supposed to be a little pink in the center.  If it’s white all the way through, then the meat will be dry and overcooked!  Check out the pictures below to see the difference between perfectly cooking pork to 145, opposed to the previously recommended 160.



An Overcooked Roast... Cooking to 160 Degrees is Too Long

This Roast still looks great, but take a close look at the color of the pork.  Pork that is cooked to this white looking color is actually overcooked and dry!  Find this recipe using the right juicy temperature by clicking HERE!

The Pink Color Means It Was Perfectly Cooked To A Temperature of 145 Degrees with a 3 Minute Rest

The pinkish color of this roast will make it juicy and tender to the taste!  Click HERE for the delicious details!

Share

{ 0 comments }

Guest Post – The Gourmet Butcher (Plus, Free DVD Set)

September 1, 2011

Cole Ward – PORKTASTIC guest blog: Hey pork people, we have a guest blog for you today.  It’s from master butcher Cole Ward, known to his many fans as The Gourmet Butcher. Cole’s culinary passion began, at age 14, stuffing sausages for 20 cents an hour.   Wanderlust soon took him to LaFrieda Prime Meats [...]

Share
Read the full article →

Fair Favorite Recipes

August 23, 2011

Hey Pork Lovers! It’s here in a flash and gone just as quick, that’s right, the Ohio State Fair is all wrapped up!  As sad as it is, most of us only get the opportunity to enjoy some of the most awesome culinary treats, such as pig wings and pork parfaits, during the 12 day [...]

Share
Read the full article →

Cooking with Guy Fieri

August 18, 2011

Pork is amazing and Guy Fieri is amazing at preparing it. Pretty simple, right? Well, what happens when you give Guy Fieri 400 blank pages and creative control?  MAGIC! We got our hands on Guy’s new cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, and as soon as we set eyes on it [...]

Share
Read the full article →

Fair Time Favorites

July 27, 2011

It’s that time of year again… It’s the Ohio State Fair! We’re back to serving pork in the Taste of Ohio Café. Stop by, have an old favorite, or try something new on for size! Due to popular demand, the pig wing is BACK!  Pigs may not actually have wings, but this delicious piece of [...]

Share
Read the full article →

The Bacon Pie

July 21, 2011

Alright bacon lovers, let’s see what you think about this one. Pie is good, bacon is great, so technically – we could assume that bacon pie would be nothing less than amazing! While it may seem like an odd combination, this allrecipes.com ‘dessert’ is sure to be a hit for those with taste buds that [...]

Share
Read the full article →

The Bacon Turtle Sausage Burger

July 18, 2011

HERE IT IS!!! It’s the Bacon Turtle Sausage Burger! If you read our last post (It’s a pig! It’s a turtle! No, it’s a Pig-Nosed Turtle!), then I’m sure you’ve been anxiously waiting for these juicy pork details! Bacon Turtle Sausage Burger Prep Time: 5 mins Total Time: 45 mins Ingredients: 8 ounces ground sausage, [...]

Share
Read the full article →

It’s a pig! It’s a turtle! No, it’s a Pig-Nosed Turtle!

July 15, 2011
Thumbnail image for It’s a pig! It’s a turtle! No, it’s a Pig-Nosed Turtle!

Can you think of any ways to use the words “pig” and “turtle” together in a sentence?  It may seem strange to consider using the two words together, but our team at porktastic is proud to share that we discovered a way!  While surfing the web, I found an interesting animal that I think all [...]

Share
Read the full article →

Part 1: “Roasting” – A Cooking Term for the Skilled Foodie

July 11, 2011

There are millions of great pork recipes available at the click of mouse.  When I did a quick “pork recipe” search on Google this morning, my results returned 32,400,000 possible recipes to try! This brings up an important question – Have you ever read a recipe, and then flipped the page or clicked to a  [...]

Share
Read the full article →

← Previous Entries