(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.
From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:
• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.
Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.
Memphis-Style Dry Baby Back Ribs
Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
- 1/4 cup prepared yellow mustard
- apple juice or water, in spray bottle
- barbecue sauce (optional)
- To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
- Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
- Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
- If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.
Sweet Sriracha Pork Skewers
Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
- 1 Smithfield Fresh Pork Tenderloin
- 1/2 cup agave nectar
- 2 tablespoons Sriracha sauce
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 pint fresh pineapple chunks
- wood skewers, soaked in water
- Trim skin off pork tenderloin and cut into 1-inch cubes.
- To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
- Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
- Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.
Learn why foil-packet cooking is hot, hot, hot
(Family Features) As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. Minimal preparation and cleanup are easy trade-offs for the immense flavors you can create in these tiny containers, whether you prepare them in the oven, on the grill or over an open flame.
The secret to successful foil cooking is locking in the layers of flavor from each ingredient. It’s surprisingly simple to create delicious, healthy dishes when cooking with foil. An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost.
With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. With organic varieties and easy-to-read labels featuring real, recognizable ingredients, you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar.
Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken, creating a sensational main dish. Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp.
Find more inspired ideas for healthy meals at Mizkan.com/Recipes.
7 Steps to the Perfect Foil Pouch
- A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Remember you’ll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection.
- Use heavy-duty foil to avoid tears or poor seals that can spill ingredients and precious seasonings and juices.
- Spread foil on a flat surface and add a light nonstick spray, if needed.
- Place ingredients and seasonings in the center of the foil.
- Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food.
- Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food.
- Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat.
Prep time: 10 minutes
Cook time: 45 minutes
- 4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic
- 2 teaspoons gochujang (chile bean paste)
- 6 tablespoons maple syrup
- 4 teaspoons soy sauce
- 2 tablespoons, plus 2 teaspoons, olive oil
- 4 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 chicken thighs
- 4 cups fresh cauliflower, riced (use grater or food processer so cauliflower resembles rice)
- 1 1/2 cups fresh scallions, sliced
- 2 cups fresh sugar snap peas
- 3 sprigs fresh cilantro, for garnish
- Heat oven or grill to 375° F.
- In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.
- Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).
- Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving.
Chef’s tip: For best results and added flavor, marinate chicken 30 minutes before preparing pouches.
Substitutions: In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.
Bartlett Pear and Oat Crisp
Prep time: 10 minutes
Cook time: 30 minutes
- 4 cups fresh pears, medium diced
- 4 tablespoons Nakano Seasoned Rice Vinegar – Mango
- 3/4 cup quick oats
- 2/3 cup brown sugar
- 1/2 cup, plus 2 teaspoons, all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons butter, diced into 1/4-inch squares
- Heat oven to 375° F.
- Toss pears in rice vinegar and set into lightly greased foil pouch.
- Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.
- Pour mixture evenly over pears, seal pouch and bake 20 minutes.
- Open top of foil and bake another 10 minutes, or until crisp and golden.
Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.
Prep time: 10 minutes
Cook time: 25 minutes
- 3 tablespoons Nakano Organic Rice Vinegar – Seasoned
- 1/4 cup olive oil
- 1 teaspoon salt, plus extra, to taste
- 1/2 teaspoon pepper, plus extra, to taste
- 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped
- 1 1/2 teaspoons fresh garlic, minced
- 1 cup fresh zucchini, sliced into 1 3/4-inch long, 1/4-inch thick planks
- 1 cup fresh green pepper strips
- 1 cup fresh red pepper strips
- 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk
- 1 fresh portobello mushroom, sliced into 1/2-inch squares
- 1 cup fresh eggplant, diced into 1/2-inch squares
- Heat oven or grill to 375° F.
- In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.
- Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.
- Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.
Chef’s tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.
(Family Features) - There's nothing better than a sizzling steak hot off the grill. If you're the grill master, you may be looking to brush up on the right techniques to make sure you have a great beef meal every time.
The Featured Cut
"Boneless top sirloin steak is perfect for the grill. It's versatile, tender and flavorful," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Top sirloin partners well with rubs, marinades and sauces that add complimentary accents - and it's perfect for cutting into pieces for kabobs, a great way to stretch your grilling budget. Although it seems so decadently delicious, top sirloin is one of the 29 cuts of beef that meet the government guidelines for lean, providing 156 calories and 4.6 grams of fat - as well as 10 essential nutrients - per 3-ounce cooked serving."
Three Easy Steps
Prepare gas or charcoal grill according to manufacturer's directions for medium heat.
Remove beef from refrigerator and season with a spice blend or marinade as desired. Place on preheated cooking grid.
Cook boneless top sirloin steak (1 inch thick) 17 to 21 minutes uncovered (charcoal grill) or 13 to 16 minutes covered (gas grill), turning occasionally. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.
BeefItsWhatsForDinner.com is the one-stop resource for tips and recipes that will help you make the most of your time at the grill.
Hoisin Beef Kabobs with Pineapple Salsa
- 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
- 1/3 cup ketchup
- 2 tablespoons hoisin sauce
- 1/2 teaspoon black pepper
- 1 cup diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- 2 teaspoons rice vinegar
- Combine Pineapple Salsa ingredients in small bowl; set aside. Combine ketchup and hoisin sauce in another small bowl; set aside.
- Cut beef steak into 1 inch pieces. Thread beef pieces evenly onto four 10 to 12 inch metal skewers. Season kabobs evenly with pepper.
- Place kabobs on grid over medium, ash-covered coals. Brush beef generously with some of reserved sauce mixture. Grill kabobs, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with remaining sauce mixture. Season beef with salt, as desired. Serve kabobs topped with Pineapple Salsa.
25 to 30 minutes
SOURCE: The Beef Checkoff