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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