Cooking pork to specific temps is key to success. Temp targets for BBQ cuts of pork differ from smaller cuts, we’ve got all the information you need here.
Father’s Day is here, and we all know what that means… BBQs will be out and ribs will be fired up across the nation. But that leads us to the age-old question. When do you know the ribs are done? Ignore the USDA safety temperatures. Baby Back Ribs may be safe to eat at 145°F but they won’t be tender nor as flavorful as they should be. The collagen and fats have not yet melted into the meat. Connective tissues will be tough.
There really is no better way to put the new USDA pork temps to the test than with a tried and tested recipe from the folks at America’s Test Kitchen. Their Grill-Roasted Pork Loin is the perfect center piece for any family gathering and is especially perfect during a holiday celebration.
Deciphering between uncooked, cured and ready-to-eat varieties of ham is often an arduous task. And because a mismanaged ham can turn out dry and flavorless, knowing how to prepare each variety will ensure your holiday feast is one to remember.
On a recent trip to the American Royal, we watched as pitmasters pushed the boundaries of temperature and took their meat way past the USDA recommended temps for pork, brisket and ribs. When the goal is tender, flavorful BBQ, forget what you think you know about chef recommended temps and aim a little higher.
A perfectly cooked pork chop is something to be admired. Packed with flavor, this “other white meat” is a blank canvas that begs to be painted with flavors that are both salty and sweet.
Pork is one of those tricky cuts of meat that we’ve never been quite sure about. A less than well-done piece of pork had always been considered a hot bed for salmonella and ultimately a recipe for disaster. However, recent improvements in the way pork producers care for their animals has us rethinking what safe pork looks like.
