September 2011

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!

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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!

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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 [...]

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