Newspaper Article Archive of
The Kalona News
Kalona, Iowa
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Newspaper Article Archive of
The Kalona News

May 31, 2018 Be the Hero of Your Grill This Summer
Article Pages -- as published on the The Kalona News website.

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ARTICLE DESCRIPTION:

(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.

This summer, you can be the hero of your grill with a few simple tips and tricks:

A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.

Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.

St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub

Recipe courtesy of pitmaster Chris Lilly

Prep time: 10 minutes

Cook time: 3 1/2 hours

Servings: 4-6

7 teaspoons salt2 tablespoons dark brown sugar4 teaspoons chili powder1 tablespoon ground coffee2 1/2 teaspoons unsweetened dark cocoa powder2 teaspoons black pepper1 teaspoon garlic powder1 teaspoon onion powder3/4 teaspoon ancho chile pepper1/8 teaspoon coriander1/8 teaspoon turmeric2 racks Smithfield St. Louis Style Pork Spareribs, membrane removed

Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.

Pineapple Pork Kebabs

Recipe courtesy of pitmaster Sterling Ball

Prep time: 10 minutes

Cook time: 1 hour

Servings: 3-4

1/2 Smithfield Prime Boneless Fresh Pork Loin1 sweet onion, cut into 1-1 1/2-inch square pieces1 red bell pepper, cut into 1-1 1/2-inch square pieces2 cups pineapple chunks3-4 tablespoons barbecue rub2 1/2 cups teriyaki marinade3-4 flexible skewers

Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.

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