MELISSA D'ARABIAN'S PORK SUMMER GRILLING TIPS

There’s no denying Americans have a thrill for the grill. Pork is the perfect partner for the grill thanks to its versatile flavor and easy preparation.  And once the essentials are tackled, it’s important to turn attention to what will make a meal memorable: grill “groupies,” or friends.  Melissa d’Arabian, Food Network star and host of Ten Dollar Dinners, offers up the following tips to keep your flame a flicker all season long.

  • Buy in bulk. Click here to watch Melissa's Grilling Tip

  • Cook once, enjoy twice. Click here to watch Melissa's Grilling Tip

  • Avoid overcooking. Click here to watch Melissa's Grilling Tip

  • The summer swap. Click here to watch Melissa's Grilling Tip

  • Throw a pork party!  Have everyone bring a pork dish prepped and ready for the grill. Pork is so versatile – from chops and steaks, to ribs, sausages and more – you’ll end up with an amazing variety, while still maintaining a cohesive culinary theme, which is not only better on the palate, but also easier for you to plan side dishes, beverages, and more.

  • Create a successful summer skewer. The key to successful summer skewer cooking is having the individual elements on the kabob finish cooking at the same time.  Be strategic about what you pair on a skewer: let the meat drive cooking time and favor vegetables that can be cut to the right size (zucchini, mushrooms, etc.).  And be sure to communicate the right chopping size to your sous-chef – or grilling “groupie” – who is undoubtedly charged with vegetable-chopping duty!

  • Don’t go direct from fridge to grill.  By putting ice-cold meat straight on the grill you’ll end up with meat that dries on the outside before the inside has had a chance to cook.  Temper your meat on the counter for 15-30 minutes, depending on how thick the meat is.

  •  Rest, Rest, Rest! Let your meat rest at least five minutes before slicing.  This isn’t a myth invented to buy your more time to get your side dishes on the table!  I’ve tried it myself and can confirm: the juices will run right out of the meat if you slice right away.  By letting the meat rest, you are allowing it to redistribute the flavorful juices, so they stay in the meat, not on the cutting board.

  • The summer of “sous”. Grilling outside is more fun (and efficient!) with a sous-chef – someone who can run inside to grab the forgotten platter, or the extra bowl of brushing sauce, or even answer the door to welcome your guests!

  •  A little help from your friends. Don't hesitate to ask your friends, or grilling “groupies,” to help with door-duty for a few minutes.  Then ask your second or third friend to pour a round of drinks.  These are easy and short duties that will help smooth out those first fifteen minutes of early-party-mayhem, and your first few guests will be relieved to have a task to keep them busy.