#1 Spray the grill grate with cooking spray prior to lighting. If you don’t have spray brush a thin layer of oil across your cut before laying it on the grill. To prevent sticking you can run the spatula underneath the meat once before flipping.
#2 Trim excess fat off your pork cuts to reduce the chance of flare-ups as well and make clean up easier. Leave roughly ¼- inch of fat or less to allow the fat to additionally flavor the meat. Broadbent’s offers a variety of lean pork, offering just enough fat to flavor.
#3 When grabbing your grilling tools avoid using forks as they pierce the meat and allow for loss of juice. Instead use a tongs or metal spatula.
#4 Always use clean utensils and dishes when removing cooked meat from grill to avoid cross contamination.
During the Cooking Process
#5 Follow your individual recipes and use them to understand the cut of pork, each cooks differently requiring different heat and time on the grill.
#6 Don’t lift your grill lid unless checking for doneness or turning the food over. Lifting the lid allows in extra oxygen which feeds the fire increases causing flare-ups. This can cause burning and uneven cooking.
#7 Adjust your cooking time in accordance to the weather longer on cold days and less time during the extremely hot weather. With grilling a lot of variables need to be considered including the wind and the starting temperature of your meat.
#8 Stay hands off as much as possible. Do not press on your cut with utensils most cuts need flipped only once so flip it halfway through the estimated time and let it cook calmly the rest of the time.
#9 If you have a glaze of marinate apply it at various points throughout the cooking process such as before flipping.
#10 Pork can be one of the more difficult meats to know if it is fully cooked at a glance. Use a meat thermometer to take the guesswork out. Cook all pork to an internal temperature of 145˚F.