Bona-fide pitmaster Tuffy Stone shares his go-to summer recipes, plus some grilling wisdom. f52partner SmithfieldBrand
If you know you're going to have an especially busy week, you can use pork cuts that have been pre-marinated with spices and seasonings ahead of time."It's an easy shortcut to have a really delicious meal," says Tuffy."A lot of times in my house when we're super busy, we'll grill that pre-marinated meat, make a simple salad, and maybe bake some bread in the oven, and that'll be dinner.
For pork, that means the internal temperature should be at about 145°F for the most optimal, tender texture. But don't forget about carryover cooking, which means that the internal temperature of the meat will rise slightly even after you take it off the heat source. With a pork chop, Tuffy might cook it to 138°F and pull it off the heat; it'll continue to cook as it rests for 5 to 10 minutes, and as a result, you'll get a much juicier pork chop.
Because these pork chops are already pre-seasoned, you can throw them right on the grill or in the skillet and they won't take longer than four minutes on each side. Once the pork chops are done,"put them on a plate to rest, and then do your soft egg scramble, and it makes for an easy cleanup," Tuffy says. Drizzle the whole plate in the spicy chile ketchup, which you can actually make ahead of time and keep on hand for breakfast and beyond.
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