recipes

Grilling-Tailgating 01 July 2018

Be the Hero of Your Grill This Summer

(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.

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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 salt
  • 2          tablespoons dark brown sugar
  • 4          teaspoons chili powder
  • 1          tablespoon ground coffee
  • 2 1/2    teaspoons unsweetened dark cocoa powder
  • 2          teaspoons black pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 3/4       teaspoon ancho chile pepper
  • 1/8       teaspoon coriander
  • 1/8       teaspoon turmeric
  • 2          racks Smithfield St. Louis Style Pork Spareribs, membrane removed
  1. Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
  2. 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.
  3. Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
  4. Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
  5. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.

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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 Loin
  • 1          sweet onion, cut into 1-1 1/2-inch square pieces
  • 1          red bell pepper, cut into 1-1 1/2-inch square pieces
  • 2          cups pineapple chunks
  • 3-4       tablespoons barbecue rub
  • 2 1/2    cups teriyaki marinade
  • 3-4       flexible skewers
  1. Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
  2. Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
  3. Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
  4. Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
  5. Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
  6. 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.

Source: Smithfield

Grilling-Tailgating 06 February 2019

Smoke and Spice

6 flavor pairings to amp up summer grilling

(Family Features) The grill is often the star of summer gatherings, from weeknight meals to backyard barbecues and family reunions. Impress your guests and add an extra layer of smoky flavor to backyard favorites with the help of rich and aromatic woodchips. Add to your gas or charcoal grill and create big flavor.  

Adding woodchips to your favorite recipes can help highlight distinct flavors for your mains and sides in one simple step. For rich dishes like steak and beef, pair with an intense hickory flavored woodchip. For lighter meats like pork and chicken, pair with subtle, fruit flavored chips like cherry and apple. When it comes to seafood, try pairing with a mild, nutty chip like pecan.

Take these classic McCormick recipes, with simple prep and bold marinades, and add a smoky twist with flavor-forward woodchips.

For more summer grilling recipes, visit McCormick.com, and find McCormick on Facebook and Pinterest.
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  1. Brown Sugar Bourbon and Honey Mustard Pork

    For a tangy twist, try grilling over apple woodchips to get a mix of sweet and spicy flavors from the honey mustard and a brown sugar bourbon marinade.

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  1. Spicy Teriyaki Grilled Wings

    Add cherry woodchips to put a smoky, sweet note on top on your crispy chicken wings. Coat in a sweet and spicy teriyaki marinade for a perfect backyard barbecue appetizer straight off the grill.

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  1. Memphis Style Ribs

    Prepare your fire with intense, hickory woodchips to complement the Memphis style, zesty rub, and let the flavors build slowly over indirect heat.

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  1. Spicy and Sweet Grilled Steak

    Grill your steak over mesquite woodchips to layer on a smoky finish. Marinate with a hot, smoky chipotle pepper marinade and top it with a layer of sweet and smoky rub to give the meat a bold, tasty crust.

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  1. Montreal Salmon Rub

    Add oak woodchips to lend a subtle, savory and smoky flavor. A rub of dry seasoning, lemon peel and dill weed can enhance the natural flavor of salmon on the grill.

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  1. Grilled Shrimp Skewers

    Try pecan woodchips for a unique flavor boost to your platter of grilled shrimp and vegetable skewers, which are ideal for entertaining. They’re easy to assemble and look just as appealing.

Source: McCormick

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