Do you supersize your thunder thighs at the drive up?

Lemon-Peppered Beef Steak Salad
20 minutes


1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds)
1 package (10 ounces) torn mixed salad greens
1/4 cup grated Parmesan cheese

Dressing
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons lemon pepper
2 teaspoons Dijon-style mustard
2 cloves garlic, crushed
Instructions:
1. In medium bowl, whisk together dressing ingredients. Remove and reserve 1/4 cup for salad greens.
2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. Add beef to remaining dressing; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
3. In large bowl, combine salad greens and reserved dressing; toss to coat. Add cheese; toss lightly. Arrange beef over greens; garnish as desired. Serve immediately.
Makes 4 servings.

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing


4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing:
1/2 cup prepared honey mustard
2 to 3 tablespoons water
1-1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt
Instructions:
1. Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
2. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
3. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salad s. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Makes 4 servings.

Beef Steak & Roasted Vegetable Salad


1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick
8 cups torn salad greens
3/4 cup prepared Italian dressing

Roasted Vegetables:
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried rosemary
Instructions:
1. Heat oven to 425°F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.
3. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
Makes 4 servings.

Beef Sirloin Salad with Dried Cherries


1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds)
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted

Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
Instructions:
1. In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.
2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes
3. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
4. In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
Makes 4 servings

The other white meat.

Pork today is very lean and should not be overcooked. Whenever possible, based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160° F, a temperature at which it will be slightly pink on the inside.

* For larger cuts of pork, such as roasts, cook to 150° 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° and the pork juices will redistribute throughout the roast before slicing.

Frequently Asked Questions

How long can I keep my fresh pork in the refrigerator?
Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

What length of time can I keep pork in the freezer?
Generally, fresh cuts of pork, like roasts, chops and tenderloin can be kept well-wrapped in the freezer up to 6 months. Well-wrapped ground pork can be kept for about 3 months in the freezer.

How do I properly wrap my fresh pork to keep it in the freezer?
Follow these steps to help keep your pork fresh in the freezer

* Use one of these freezer wrap materials: specially-coated freezer paper (place the waxed side against the meat); heavy-duty aluminum foil; heavy-duty polyethylene film; heavy-duty plastic bags.
* Re-wrap pork in convenient portions: leave roasts whole, place chops in meal-size packages, shape ground pork into patties. Put a double layer of waxed paper between chops and patties.
* Cover sharp bones with extra paper so the bones do not pierce the wrapping.
* Wrap the meat tightly, pressing as much air out of the package as possible.
* Label with the name of the pork cut and date.
* Freeze at 0 degrees F or lower.

How long can I store ham or other smoked products in the refrigerator?
Whole smoked ham and whole ham slices can be stored in the refrigerator for 3-4 days or the use by date on the label. Smoked sausages, hot dogs, bacon and other luncheon meats can be kept for up to 7 days. See downloadable PDF for defrosting time guidelines.

What about freezing ham?
The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

How long can bacon be stored in the refrigerator?
Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.

Can bacon be stored in the freezer?
Unopened packaged bacon should be stored at 0 degrees F. for up to one month. To store smaller amounts, wrap two to six slices tightly in plastic wrap, then store in small freezer bags. Defrost by submerging the freezer bags in cold water for 10 minutes.

I have leftovers from a big roast, how long can I keep them?
Leftovers should be placed in the refrigerator within 1 to 2 hours of serving. Store cooked leftovers in the coldest part of the refrigerator for up to 2 days. Well-wrapped leftovers can be kept in the freezer for up to 3 months.

Can I brown my fresh pork this morning, put it the refrigerator and finish cooking it tonight?
Never brown or partially cook any meat.

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? No. Bacteria grow most rapidly in the range of temperatures between 40 and 140 degrees F, some doubling in number in as little as 20 minutes. Some types will produce toxins that are not destroyed by cooking.
Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. If a food has been left in the "Danger Zone" – between 40 and 140 degrees F – for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. It is always best to use the rule of “When in doubt, throw it out.”

What is the best way to thaw frozen pork?
The best way to defrost pork is in the refrigerator in its wrapping. See downloadable PDF for defrosting time guidelines.

Can I use my microwave to defrost pork?
Follow the microwave manufacture’s guidelines for defrosting meat. Cook meat immediately after microwave thawing.

My roast isn’t thawed completely, but I need to get my meal started. Can I still cook it?
It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

Can pork be refrozen if it has thawed?
According to the USDA, once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods

What about trichinosis?
Because of modern feeding practices, trichinosis is a no longer a concern. Although trichina is virtually nonexistent in pork, if it were present, it would be killed at 137 degrees F. That's well below the recommended end cooking temperature for pork, which is 160 degrees F.

America’s cut - A boneless, center-cut top loin pork chop cut according to specific industry standards. see also CHOP.

Bacon - A cut of pork from the hog’s sides and belly that has been cured and/or smoked. It consists of fat interspersed with strands of meat. Available sliced or in a "slab" (one piece).

Bacon Bits - Small chips of dried, crisp bacon. Bacon bits can also be made from bacon-flavored soy or other vegetable proteins.

Bacon, Canadian-style - A cut of pork from the eye of the loin, located in the middle back of the loin. Canadian-style bacon is cut into round or oblong slices. It more closely resembles ham rather than regular bacon. Also called back bacon.

Bacon Grease - The fat rendered from bacon.

Banger - British slang for sausages traditionally made from ground pork and breadcrumbs.

Barbecue; Barbeque; Bar-B-Q v. - A method of slowly cooking pork in an open pit or on a spit using coals, hardwoods, gas or electricity as a heat source. The same effect can also be achieved using a grill by placing the pork on the rack away from the heat source. The food is frequently based with a tangy tomato- or vinegar-based sauce. see also GRILLING.

Barding - A process of wrapping thins sheets of pork fat or bacon around lean meat or poultry to prevent it from drying out during roasting. see also LARDING.

Blade Steak; Pork Steak - A relatively tender piece of pork from the shoulder. Available with bone or boneless.

Boar - An uncastrated male hog.

Bologna; Baloney (bah-LOH-nyah; bah-LOH-nee) - A precooked, highly seasoned sausage made from a mixture of meats, such as pork, beef, veal and/or chicken. Bologna is typically served as a cold cut or sandwich meat.

Braising - A method of cooking pork by simmering it in liquid in a tightly covered pan over low heat. Braising is similar to stewing, but uses a smaller amount of liquid.

Bratwurst (BRAHT-wurst; BRAHT-vursht) - A fresh German sausage made from pork and seasoned with ginger, nutmeg, coriander or caraway.

Braunschwieger (BROWN-shwi-ger; BROWN-shi-ger) - A soft German sausage made from pork liver and enriched with eggs and milk.

Butterfly - A process of cutting boneless meat evenly to but not through the opposite edge, leaving the uncut edge as a “hinge.” When the meat is open, it resembles the wings of a butterfly. Pork loin chops and tenderloins are sometimes butterflied.

Carnitas (Kahr-NEE-tahz) - Mexican for “little meats” or small shreds of browned pork. Usually eaten with salsa or used as a filling for tacos and burritos.

Casing - A membrane used to encase ground meat for sausages before they are cooked or cured. Natural or animal casings come from the intestines of cattle, hogs, goats and sheep. Artificial casings, made from collagen, are edible. Some artificial casings (cellulosic casings and fibrous casings) are not edible and are peeled away before the product is packaged (skinless franks, for example).

Cervelat (SER-vuh-lat) - A type of sausage made from pork and/or beef and seasoned with herbs, spices and other flavorings such as mustard or garlic. Cervelats are cured, dried and smoked. They range from semi-dry to moist to soft. see also SALAMI.

Chicharrón; Chicharón (chee-chah-RROHN) - A Mexican pork snack made from pork skin that has been fried twice at different temperatures.

Chitterlings; Chitlins; Chitlings (CHIHT-lihnz) - Cleaned, small intestines of freshly slaughtered hogs. Chitterlings are used in soup or battered and fried, or used as sausage casings.

Chop n. - A cut of pork from the loin. Depending on the section of loin where originated, pork chops are named loin, rib, sirloin, top loin and blade chops. Chops are available boneless or with bone attached; thickness varies from 1/2 to 2 inches. see also AMERICA’S CUT.

Cracklings; Cracklin’s - The crisp skin of fried or roasted pork after the fat has been rendered.

Crown Roast - A rack of pork or rib roast turned into a circle and tied. see also FRILL; RACK OF PORK; RIB ROAST.

Cure; Curing - A process of infusing meat with a solution of salt, sugar and nitrite to enhance flavor, color and shelf life. Cured products may also be smoked. see also NITRATES/NITRITES.

Cutlet - A thin, boneless piece of pork cut from the loin. Thickness varies from 1/8 to 1/2 inch.

Dry-Heat Cooking Methods - Cooking methods using air or fat to transfer heat through conduction or convection. Common dry-heat methods for pork include roasting, broiling, panbroiling and sautéing. see also MOIST-HEAT COOKING METHODS.

Fatback - The layer of fat running along the hog’s back. It is available unsmoked and unsalted, and used for making lard and cracklings.

Finger Meats - Slivers of pork between the ribs. Also called rib fingers.

Frankfurter - A cooked, cured and often smoked sausage. Frankfurters are either skinless or stuffed in a natural casing and linked. Frankfurters are made from beef and/or pork and up to 15 percent poultry.

Fresh Pork - Pork that has not been frozen, cured, smoked, precooked or otherwise processed to a form that changes it from its original meat.

Frill - A strip of paper curled and rolled at one end, and slipped over a protruding bone for decoration. Often used on a pork crown roast.

Frizzes (FRIHZ-ihs) - Dried Italian pork or beef sausages that are squiggly in shape and flavored with garlic and anise.

Frizzle - To cook thin slices of fat, usually bacon, until it is crisp and the edges curl.

Grades for Pork - Pork grades are: U.S. No. 1, U.S. No. 2, U.S. No. 3, U.S. No. 4 and Utility. Pork grades are a general indication of product yield, with less emphasis on the quality. Pork carcasses are seldom graded since carcasses are processed to trimmed primals and subprimals before sale to retailer or further processed cured products.

Grilling - A method of cooking pork over direct heat on an electric, gas or charcoal grill. see also BARBECUE.

Ground Pork - Pork that has been ground or finely chopped. Ground pork is unseasoned and usually available fresh with an average lean-fat ratios of 70% lean, 30% fat.

Ham - A cut of pork from the hind leg that has been cured and smoked.

Ham Hock - The lower portion of the hog’s hind leg, corresponding to a human’s ankle. Available fresh, but more often ham hocks are cured and/or smoked. see also HOCK; SHANK; SHANK END.

Ham, Cooked/Fully Cooked - Cooked ham is ham heated to a temperature of at least 145ºF. This product must be kept refrigerated at all times. Fully cooked ham is ham cooked for lengthy periods at temperatures as high as 250ºF. Both cooked and fully cooked hams are cured and/or smoked. They can be eaten as is, but the flavor is generally improved by further heating prior to serving.

Ham, Country; Country-Style - A dry-cured ham. The ham is hand rubbed with salt, sugar and nitrate; packed in the curing ingredients and usually smoked. A country ham is much drier than injected-cured hams and has a sharper flavored due to its high salt content.

Ham, Fresh - A cut of pork from the hind leg. Fresh ham has been neither cured nor smoked. Also called pork leg or leg of pork.

Ham, Green - A fresh ham.

Ham, Picnic - A cut of pork from the upper part of the foreleg and includes a portion of the shoulder. By definition, it is not a true ham. However, the Picnic is cured in the same manner as ham, giving it a ham-like flavor. see also HAM.

Ham, Smithfield - A ham processed and cured in the area of Smithfield, Virginia. Originally, the hogs were raised on hickory nuts, peanuts and acorns, but today’s hogs are grain-fed. The ham is processed by dry-curing, seasoning, hickory smoking and aging for 6 to 12 months. The result is a meat that is lean, dark in color and has a salty flavor.

Ham, Wet-Cured - A ham treated with a brine solution of water, salt, sugar and spices. The brine ensures that the meat stays moist and tender and lends ham to its appealing taste and texture.

Hock - The lower portion of the hog’s foreleg (Picnic shoulder), corresponding to a human’s ankle. Also called shank. see also HAM HOCK; SHANK; SHANK END.

Hog - A domesticated pig weighing more than 120 pounds.

Hog Jowl - The cheek of a hog. It is usually cut into squares, then cured and smoked. Also called jowl bacon.

Hog Maw - A hog’s stomach stuffed with sausage, then simmered and baked.

Hot Dog - Usually refers to a frankfurter served on a bun. Also refers to just the frankfurter or wiener itself.

Lard - Solid or semisolid white fat made from rendered pork. see also FATBACK.

Lard, Leaf - Lard made from fat around the hog’s kidneys.

Larding - To insert strips of fat, usually pork or bacon, into a lean cut of meat before it is cooked. The purpose is to add flavor and moisture. The strips are inserted with a special tool called a larding needle. see also BARDING.

Lardon; Lardoons (LAHR-don; lahr-DOON) - 1. Long strips of fat use for larding meat. 2. A French term for bacon that has been diced, blanched and fried.

Leg of Pork - An uncured cut of pork from the hind leg. Also called fresh ham.

Liverwurst (LIHV-uhr-wurst; LIHV-uhr-vursht) - A soft, ready-to-eat sausage made from 30 percent pork liver mixed with other meat. Available smoked or cooked, and in links, loaves and slices. Also called liver sausage.

Loin Roast - A roast cut from the loin section. Depending on the specific roast cut, a loin roast can be available with bone (crown roast, for example) or boneless (top loin roast, for example).

Marinade - A seasoned and/or acidic liquid used for marinating.

Marinate - A process of soaking meat in a seasoned liquid to enhance its flavor or in an acidic liquid to tenderize less tender cuts of meat.

Medallion (meh-DAL-yuhn) - A term referring to a small round or oval boneless slice of meat. see also TENDERLOIN.

Moist-Heat Cooking Methods - Cooking methods using water or steam to transfer heat through convection. Common moist-heat methods for pork are braising and stewing (cooking in liquid).

Natural - Pork processed and handled in compliance with the United States Department of Agriculture (USDA) natural standards. These standards prohibit the use of artificial ingredients, coloring ingredients or chemicals, and allow only minimal processing.

Nitrates/Nitrites - Approved food additives used as curing agents, color stabilizers and/or preservatives in processed meats. Sodium or potassium nitrites, used in the curing process, inhibit the growth of “Clostridium botulinum” spores (the growth of which can result in botulism). Sodium and potassium nitrates, approved only for drying and curing and in certain dried sausage products, naturally convert into nitrites during dry curing and in the intestinal tract.

Pancetta (pan-CHEH-tuh) - Italian pork-belly bacon cured with salt and spices, but not smoked. Available rolled in a cylinder and used to flavor pastas, sauces, meats and vegetable dishes.

Pig - A young domesticated hog weighing less than 120 pounds.

Pig, Suckling - A 6- to 8-week old pig. The meat is light in color, moist, flavorful and tender.

Pigs Feet - The front feet of a hog that have been removed from the shoulder slightly below the knee joints. Pigs feet are available fresh, cured, cooked or pickled.

Pigs in Blankets - Small cocktail sausages wrapped in pastry or bread dough, then baked. The term also refers to breakfast sausage wrapped in pancakes.

Pork - The fresh or salted meat from hogs when prepared for use as food.

Pork Belly - The boneless side portion of the hog remaining after removal of the loin, fatback and spareribs.

porketta (por-KET-ta) - An Italian-style pork roast seasoned with fennel and garlic.

Primal - The major divisions when a carcass is separated. Pork primal cuts are leg, loin, belly, spareribs, shoulder and jowl. see also SUBPRIMAL.

Prosciutto (proh-SHOO-toh) - An Italian-style ham that has been seasoned, salt-cured and air-dried, but not smoked. This sweet, delicate flavored ham is thinly sliced before using.

Prosciutto Cotto (proh-SHOO-toh KO-tao) - Prosciutto that has been cooked prior to eating.

Prosciutto Crudo (proh-SHOO-toh KROO-doa) - Prosciutto that can be eaten raw because it has been fully cured.

Rack of Pork - The pork equivalent to a rack of lamb. Also called pork rib roast. see also CROWN ROAST.

Render - A process of cooking meats over low heat to melt and extract fat from connective tissue.

Rib Roast—See RACK OF PORK.

Riblet - Pork bones with meat and some fat.

Ribs - A cut of pork from the loin or side. Pork ribs come in three basic cuts—back ribs, spareribs and country-style ribs—depending on the section of the hog where originated.

Ribs, Back - A cut of pork from the blade and center section of the loin. Also called baby back ribs because they are smaller than spareribs.

Ribs, Country-Style - A cut of pork from the rib end of the loin. Country-style ribs are sold as either “slabs” (one piece) or in individual pieces. They are the meatiest variety of ribs.

Ribs, Spareribs - A cut of pork from the belly of the hog. This variety has the least amount of meat per bone, yet a favorite because of their delicious taste. Plan one pound per serving.

Rillettes (ree-YEHT; rih-LEHTS) - A French appetizer made from slowly cooking meat, usually pork or poultry, then mashing it into a paste and packing it into small ramekins. It is served chilled used as a spread on toast.

Roast n. - A large cut of pork from the loin, leg or shoulder. Common pork roasts include crown roast, loin roast and rib roast.

Roasting v. - A method of cooking pork in the oven in an uncovered pan, and without adding liquid to the pan.

Rub - A mixture of spices, herbs and sometimes salt that is used to season pork.

Salami (sah-LAH-mee) - A highly seasoned, Italian-style sausage made from pork and beef. Salami is rarely smoked, yet similar to cervelates in that both styles are cured and air-dried.

Salt Pork - A fatty pork cut from the hog’s sides and belly that has been cured in salt. Usually used as a cooking fat or flavoring. see also FATBACK.

Sausage (SAW-sihj) - Highly seasoned ground meat typically stuffed into a casing. Available in links, patties and bulk. Sausage products may be cooked or uncooked, cured or uncured and smoked or unsmoked. The sausage family contains hundreds of varieties.

Sautéing (saw-TAY-ing; soh-TAY-ing) - A method of preparing pork by cooking it over direct heat in a small amount of fat.

Scrapple - A Pennsylvania Dutch dish made from chopped “scraps” of pork simmered with cornmeal and seasonings, then packed into a loaf pan and chilled. Scrapple is usually sliced and fried in butter or bacon fat before serving.

Shank - A cut of pork from the upper or lower portion of the foreleg (Picnic shoulder). see also HAM HOCK; HOCK; SHANK END.

Shank End - The lower portion of the foreleg (Picnic shoulder). Also called hock. see also HAM HOCK; HOCK; SHANK.

Shoulder - Pork from the front leg (either the upper arm Picnic section or lower blade Boston-style section). The terminology for pork shoulder can vary widely depending on the region. The Boston-style section is also called a shoulder butt or Boston Butt.

Smoked; Smoking - A process to preserve and flavor pork by exposing it to smoke, or applying liquid smoke externally as a curing ingredient.

Sow - An adult female hog.

Spam - A registered trademark name for a canned ground pork shoulder and ham product introduced by the Hormel Company in 1937.

Stewing - A method of cooking a less tender cut of pork by simmering it over low heat in enough liquid to cover the meat. Also called cooking in liquid. Learn More >

Subprimal - Basic cuts of meat from a primal. Subprimal cuts are further produced into retail cuts. see also PRIMAL.

Sweetbreads - The thymus gland or pancreas of calves or lambs, and sometimes young hogs. Pork sweetbreads are slightly stronger in flavor than sweetbreads from other young animals, and usually need to be special ordered.

Tenderloin - An elongated, tender muscle from the loin. Available whole as a tenderloin roast or sliced as tenderloin filets or medallions. see also BUTTERFLY.

Tripe - The stomach lining from cattle, and sometimes hogs and sheep. It has a subtle flavor and tender texture.

Variety Meats - The edible organs and glands from meat animals. Variety meats include the brain, heart, kidney, pancrease (sweetbreads) and hog intestines (chitterlings).

Wiener (WEE-nuhr) - See FRANKFURTER

Wild Boar - A wild hog in which most domesticated hogs were derived. The lean meat is darker and richer in flavor than pork. see also BOAR; HOG; PIG; SOW.

Wurst (WURST; VURSHT) - German for “sausage.”

..now you know.....hehehe

American Pork Barbecue

1 5-pound boneless pork butt (shoulder roast)
1 1/2 teaspoons paprika
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons black pepper
1 teaspoon cayenne

1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Soft sandwich buns

Cooking Directions
Combine all seasonings well in a small bowl and rub evenly over roast. Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan. Grill over indirect heat for 3 1/2-4 hours, until pork is very tender. Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often. Remove pork to large cutting board or platter and let rest for 10-15 minutes. Slice or chop to serve.
Serve 20

Serving Suggestions
This classic from the South is a favorite from coast to coast, though sauces served alongside vary widely from region to region. Serve your favorite sauce with this slowly cooked pork roast, and offer tangy coleslaw to top sandwiches.

All- American Pork Baby Back Ribs

4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)

Cooking Directions
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
Serves 4.

Serving Suggestions
If you don't have a favorite homemade sauce, "doctor" up purchased sauce with flavorful ingredients like chili powder, orange marmalade, grated ginger root or hot mustard.

Americas Favorite Pork Chops

4 pork chops, about 3/4-inch thick
3/4 cup Italian dressing *
1 teaspoon Worcestershire sauce

Cooking Directions
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.

Serves 4.

* Or use a reduced-fat Italian dressing

Serving Suggestions
An easy way to marinade your pork chops. Serve with sliced tomatoes in vinegrette, broccoli spears and garlic mashed potatoes.

Apricot-Glazed Pork Loin Chops



4 bone-in pork chops, 3/4-thick each
1/4 cup apricot preserves
2 teaspoons curry powder

Chunky Apricot Sauce:
4 fresh apricots, seeded and chopped
2 tablespoons apricot preserves
2 teaspoons stemmed and chopped fresh cilantro leaves

Cooking Directions
In small bowl, combine 1/4 cup apricot preserves and curry powder. Brush over both sides of pork chops. Place on pre-heated medium-hot grill. Cook on both sides for 8 to 10 minutes or until internal temperature as measured with an instant-read thermometer reaches 160 degrees F. Meanwhile, combine apricots, preserves and cilantro. When ready to serve, spoon Chunky Apricot Sauce over pork chops.
Makes 4 servings.

Apricot-Sauced Ribs

4 pound pork spareribs, cut into serving-size pieces
1 8-oz. can undrained apricot halves
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1/8 teaspoon salt

Cooking Directions
Prepare medium-hot coals for indirect grilling in covered grill. Place ribs on grill not directly over coals, cover grill and cook ribs over indirect heat for 1 1/2 hours. Meanwhile, blend remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 15-20 minutes, basting and turning 2-3 times.

Serves 4

Serving Suggestions
Roll up your sleeves and enjoy the great taste of these delicious ribs. Serve with cole slaw, watermelon, and cornbread for a tasty summer meal.

Arkansas Slow-Smoked Ham

1 6- to 7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)

Cooking Directions
Sauce:
In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

Ham:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals. Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.

Serves 16.

* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Backyard Barbecue Spareribs

2 slabs pork spareribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped

Cooking Directions
Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.

Serves 4.


Wine suggestion: Serve with a chilled rose or ice cold beer.


Serving Suggestions
These classically flavored spareribs are good any time year. Serve ribs with corn on the cob, creamy cole slaw and corn muffins.

Bacon-Wrapped Pork Chops With Seasoned Butter

4 6-7 ounce boneless pork loin chops, 1 1/4-inch thick
4 slices thick-cut bacon
Garlic-Mustard Butter

Cooking Directions
Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directly below to medium doneness. Remove toothpick; serve chops with a pat of butter.

Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.)
Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness.
Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness.

Serves 4

Garlic-Mustard Butter

1/4 cup butter (1/2 stick), softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced

Cooking Directions
In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.

Balsamic Pork Chops

8 boneless pork chops, about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Cooking Directions
Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.

Barbecued Pork Steaks

4 pork blade steaks, 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon prepared mustard

Cooking Directions
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

Serving Suggestions
Your family will love the sweet barbecue flavor of these pork steaks. If you do not have pork steaks on hand, substitute your favorite pork chops instead.

did you merge with the ghost of Julia Child???

starrynightin64 said:

did you merge with the ghost of Julia Child???

Click to expand...

pork and beef dot coms help.....lol.....many different flavors there....I usually just do basic food when camping....lol

I think Done has a new idea for cream of tomato soup....
she posted it in the 40-60 thread tho

Tip: For easy charcoal setup, use a quick-start anister such as the Chimney Starter. Fill starter with briquets, place over fuel cubes or crumpled newspaper in center of charcoal grate, and ignite paper or cubes. In about 25 minutes briquets will be ready.

Proper Grilling Form

* Trim excess fat from steaks and chops, leaving only a scant 1/4-inch of fat, which is sufficient to flavor the meat. Less fat is a virtual guarantee against flare-ups and makes cleanup easier.


* Keep a lid on it! Your grill was designed to cook foods with the lid down. Keeping the lid on allows heat to circulate, cooking food evenly and without flare-ups. Every time you lift/open the lid, except when instructed to in recipes, you add extra cooking time.


* Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when it's time to take food off the grill. Checking meats for internal temperatures is the best way to determine when food is properly cooked or when done is about to become overdone.


* Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat. Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them (forks pierce food and flavorful juices are lost).


* It's a good idea to follow recipes carefully at least the first time you try them, to learn how a food should be grilled, how it should taste, etc. Then, if you want, you can customize the dish to your own unique tastes.

rubs and sauces for BBQing

Texas Dry Rub
==========
Paprika and chili powder play key roles in any good Texas dry rub. This version, a particularly good one for beef, is no exception.



2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin


In a small bowl combine the ingredients. Press the rub into both sides of the meat and refrigerate for 1 hour prior to grilling to intensify flavors.

Makes about 2 servings.
=========================================================
Lemon-Herb Rub
=============
A light and flavorful way to refresh seafood, chicken, or pork for the grill.



4 large garlic cloves, minced
3 teaspoons grated lemon peel
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon coarsely ground black pepper


In a small bowl combine all ingredients. Rub immediately on fish, seafood, chicken, or pork; let food rest 15 minutes before grilling.

Makes 8 servings.
============================================================
Herb-Butter Sauce
=============
An easy way to add great flavor to simple grilled fish or veggies. Put that summer herb garden to good use!



1/2 cup butter
4 teaspoons snipped fresh basil or 1-1/2 teaspoons dried basil, crushed
1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon snipped chives
1/2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
Dash pepper


In a small saucepan melt butter. Stir in remaining ingredients. Cook 1 to 2 minutes to blend flavors. Serve with grilled fish or vegetables.

Makes 8 servings.
========================================================

Tangy Barbecue Sauce
================
An excellent Kansas-City style sauce for consistently great tangy-sweet flavor every time. It’s a long-time Weber favorite!



1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup ketchup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper


In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Serve warm with grilled beef, pork, or chicken, or brush on meats during last 10 minutes of grilling time.

Makes 8 to 10 servings.
==========================================================

SAUCE, MARINADE, AND RUB RECIPES GRILLING TIPS
Most barbecue sauces contain sugar, which easily burns, so don't sauce your prized meal until the last 10 to 20 minutes of grilling time.

To tenderize, a marinade must contain an acidic ingredient such as fruit or vegetable juice, yogurt, wine, or vinegar.

Dry rubs are a blend of herbs and spices. Rubs with a little oil or other liquid are called pastes or "wet rubs."

Honey-Ginger Peach Sauce

Add a little Southern style to your grilled pork ribs, chicken, beef, and seafood.



4 medium peaches, peeled and pitted
2 tablespoons honey
2 tablespoons lemon juice
1-1/2 teaspoons minced ginger root
1 teaspoon balsamic vinegar
5 drops hot pepper sauce


Cut 3 of the peaches into chunks. Process with the honey, lemon juice, ginger, vinegar, and hot pepper sauce in a blender or food processor until smooth.

Pour mixture into a small saucepan. Bring to a boil; reduce heat and simmer uncovered 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, finely chop remaining peach. Stir into sauce.

Brush on grilled pork, chicken, beef, or seafood during last 10 minutes of grilling time.
=========================================================







Sweet-and-Sour Sauce

For quick and tasty kabobs, serve this as a dipping sauce or use as a barbecue sauce.



1/3 cup chicken broth
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon lemon juice
1 tablespoon catsup
1 green onion, thinly sliced (white and green parts)
1-1/2 teaspoons dry sherry
1-1/2 teaspoons soy sauce
1 tablespoon cornstarch
1 tablespoon cold water


In a small saucepan combine chicken broth, brown sugar, vinegar, lemon juice, catsup, green onion, sherry, and soy sauce.

Combine cornstarch and cold water. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Serve warm with grilled pork, chicken, turkey, or fish, or brush on meat during last 10 minutes of grilling time.

Makes 16 servings.
=========================================================

Chef's Favorite Barbecue Sauce



1/4 cup extra-virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 cup low-sodium chicken broth
3/4 cup ketchup
1/2 cup orange juice concentrate
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon ground coffee
2 teaspoons dried chervil
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper


In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook for 2 to 3 minutes, stirring occasionally. Add the remaining ingredients and whisk to combine. Simmer for 30 minutes, stirring occasionally.

Transfer sauce to a bowl, cover with plastic wrap, and refrigerate until ready to use.

Makes about 2 cups.

indexing.....wanna help?

koalabear said:

indexing.....wanna help?

Click to expand...

I don't know how...
but I just kicked some ass with a VERY nice email to a media outlet
who showcased ANOTHER little old lady sending out rhymon noodles as troop support