The coals can be pushed to one side of the grill and a pan placed on the opposite side. There are different setups that can be used for indirect grilling on the charcoal grill.Once the meat is prepared and the charcoals have been heated properly (see Charcoal Grill Setup), there are several easy steps to follow in order to cook pork with indirect heat on a charcoal grill. Indirect Heat Grilling on Charcoal Grills Indirect heat is good for cooking larger cuts of meat, such as roasts, ribs and ham. The meat is placed over the area in which there are no coals or over the burner that is turned off on a gas grill. Using one of the indirect setups will provide an area on the grill that is a low heat source. On gas grills, the side of the burner, which is below the area where the food will be placed, is turned off after the grill is preheated. On charcoal grills, coals are pushed to one side of the grill or banked into a ring around the outer edges. Using indirect heat slows the cooking process down, which allows the center of the cut to cook thoroughly without burning the outside. A cut of pork may require direct heat to seal the outside and indirect to allow the cut to cook thoroughly to the center.Ĭooking with indirect heat occurs when you use an area of the grill that is not directly over the heat source. You will also have to decide whether you will use direct or indirect heat during the grilling time. The thicker the cut the farther away from the heat source it should be or the heat source should be at a lower temperature to prevent the outside of the cut from burning before the inside is properly cooked. For information on checking the temperature of the grill, see Estimating Heat Level. When grilling, pork should be cooked at a medium heat. For information on setting up a charcoal or gas grill, see Outdoor Grilling Safety and Preparation. It is important that the grill is set up properly and reaches the appropriate temperature for the cut of pork that is being grilled to ensure that it produces in a juicy, tender finished product that is cooked to the proper doneness. For information on the different types of grills, see Types of Grills. There are many different types of grills available today that can be used when grilling pork. Because pork today is raised to be very lean, it is important it is not overcooked in order to produce the best results. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of pork and the quality of the meat. The high heat of grilling sears the surface of pork, creating meat with a flavorful crust. Grilling temperatures typically reach as high as 650✯, but any temperature above 300☏ is suitable as a grilling temperature. The grilling process cooks foods over a high heat source, either directly, indirectly, or a combination of both. Grilling | Broiling | Grilling and Broiling Tips The temperature at which the pork is cooked and the distance it is placed from the heat source are both important for providing tender, juicy, properly done pork. It is important that the heat source be properly preheated so that it seals the juices into the meat quickly. Coating the pork with a little oil or marinating it before cooking will help keep it moist. The meat must be watched carefully while cooking by either of these methods. If the cuts are thinner than this, it is easy to overcook the meat, causing it to dry out. Pork steaks and pork chops that are going to be grilled or broiled should be a minimum of ¾ to 1 inch thick because the high heat will cook the meat quickly. Lean pork cuts will benefit from marinating before they are grilled or broiled. Because grilling and broiling use high heat and short cooking times, it tends to toughen the meat, so it is best to use the most tender cuts available. Grilling and broiling are ideal for cooking smaller pork cuts, such as chops, steaks, ham slices, tenderloins, ribs, ground pork patties, sausages, and kabobs. When broiling, this infusion of flavor does not occur. Also, grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process. The main difference between the methods is that grilling applies the heat to the bottom surface of the meat, and broiling applies heat to the top surface.
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