When the summer months roll around you may find that you are tempted to go outside and start grilling. There are many different meats that you can grill during the summer months and you want to be sure that you find your favorite meat to grill.
Many people grill red meat or even chicken. When you are learning how to grill meat outside you may find that you crave some variety in the meat that you are eating off of the grill to make sure that your dinners stay interesting.
Trying to grill pork can be a great way to add some diversity to the meat that you are pulling off of the grill. Take the time that you need to understand how you are going to grill the pork so that you are able to enjoy it.
First, you want to make sure that you are buying the right cut of pork. You should try to find the pork tenderloin that is the freshest cut of meat so that you know that it is going to cook well when you bring it home.
You should make sure that you trim the silvery skin off of the meat as soon as you get it home. This way, you know that you are able to get rid of this skin which will usually cause the skin to become much tougher.
As you are learning how you are going to prevent the meat from toughening you may want to try more than one strategy. Some people like to marinate the meat while others will pound the meat to try to make sure that it does not get tough.
When you have to cut the meat you want to make sure that you are not cutting with the grain of the meat. When you cut with the grain of meat you will find that the meat toughens up and is much harder to chew.
You will have to make sure that when you cut the meat you only cut it at a ninety degree angle to the grain. This way, you will have slices that are much tenderer and they will be much easier to chew when you bring them off of the grill.
As you are attempting to keep the meat tender you may want to try soaking it in a brine. This way, you know that it is going to stay moist when it is on the grill and it will also stay moist after you bring it back into your home.
Make sure that your brine is a combination of salt and water. A lot of people like to use a brine that only incorporates one tablespoon of salt for every cup of water to ensure that there is not too much salt in the brine.
After you make the brine you want to make sure that you let the meat sit in the brine for at least twelve hours. This will take some planning and you should be sure that you are prepared for that time to soak.