|
| | | | |
|
 | | THE OTHER WHITE MEAT REVEALS REGIONAL GRILLING TRENDS AND SEARCHES FOR GRILLING GRATES FROM THE 50 STATES | | | Pork Information Bureau | | 21/05/2007 | | | BBQ-U Expert Steven Raichlen Shares Best-Kept Secrets and Saucy Dish
For millions of Americans, Memorial Day marks the beginning of a three-month homage to the grill. As outdoor temperatures rise, so does the frequency of hitting the grates for mealtime solutions and palate satisfaction. According to a new "Grilling Across America" survey conducted by the National Pork Board, grilling is hot - - 64 percent of grillers are firing up the flames more than twice a week. The secret to their sizzlin' success: 85 percent of the grillers said they don't use a recipe.
Steven Raichlen, award-winning author and host of PBS show Barbecue University, isn't surprised. "Grilling is one of the simplest ways to prepare a meal, making it the perfect approach for carefree summer cooking," said Raichlen. "By choosing the right ingredients, like prepared marinades and a mix of pantry staples, grillers can serve up a flavorful dish in a matter of minutes."
Raichlen shares that pork tenderloin is one of the grill's best-kept secrets because of its versatility and leanness. Requiring little preparation and a cooking time of less than 30 minutes, it is the ideal cut for any occasion, especially easy weeknight meals. Not only is pork tenderloin well- suited for grilling and pairs well with nearly any flavor, it is the leanest cut of pork with only 2.98 grams of fat per 3-ounce serving, making it as lean as a skinless chicken breast.
Regional Rivalry
The survey also revealed that regional passions for the grill are high. From coast to coast, grillers in every region boast a different claim-to-fame. Grilling is serious business for Northeasterners and Southeasterners, but folks in the Midwest prefer the laid back and loose style while they fan the flames. A majority of Southwestern "grillistas" say they kick up the grill with flavor and spice -- more so than any other part of the country.
To uncover grilling secrets in all regions and the trick of doing it without a recipe, the National Pork Board invites backyard cooks from every neck of the woods to share their regionally-inspired, quick and easy menu creations with the Grilling Grates From the 50 States "no recipe" contest. From May 21 through July 12, throw your tongs into the ring by visiting TheOtherWhiteMeat.com to submit a five-ingredient-or-less pork tenderloin recipe that best shows off your region's favorite flavor.
America Votes for the Grill Master Five finalists will be selected by the National Pork Board based on: -- regional creativity -- best mouth-watering appeal -- ease of preparation They will be posted on TheOtherWhiteMeat.com beginning August 1, when America will vote for its favorite recipe to be named the grand prize winner.
The grand prize winner will receive a new Weber(R) Q300(TM) grill and an all-expense-paid trip to Steven Raichlen's Barbecue University. There, the winner will join other grilling aficionados to hone skills in barbecuing, smoking and grilling. Four lucky runners-up also will receive a new Weber(R) Q300(TM) grill along with $300 in pork gift certificates.
Expert Inspiration
"I'm excited to see the entries because every area has its own unique grilling personality inspired by local ingredients and culture," said Raichlen, who has traveled the world learning about different grilling styles. One of his favorites boasts global flavors: Chimichurri Tenderloin, a recipe that can be prepared in a half hour and uses only a handful of ingredients. Inspired by chimichurri sauces of Argentina, the vibrant mixture of parsley, garlic, vinegar and olive oil is used as a marinade and sauce for the tenderloin to give it a bold flavor throughout.
Want to bring the taste of hometowns across the country to your own backyard? The National Pork Board also partnered with uber chefs from Atlanta, Dallas, Houston, St. Louis, Chicago and Philadelphia to develop tenderloin recipes true to their region's signature style. Recipes such as Bacon Wrapped Pork Tenderloin with Texas Caviar from Chef Randy Evans of Houston shows off his state's Southwestern style with veggies, black eyed peas and plenty of spice.
FOR MORE INFORMATION
For recipes from Steven Raichlen, the six regional chefs and complete rules and information on how to enter the Grilling Grates From the 50 States recipe contest, visit TheOtherWhiteMeat.com. While there, find more inspiration on summer grilled meals with pork, including tips on how to prepare the perfect pork tenderloin by downloading the step-by-step booklet "Pork Tenderloin: How to Cook Without Really Trying." Photography is available for all recipes upon request.
*The survey was conducted online with a random sample of 1,109 men and women who grill, representing a cross-section of the U.S. population -- all members of the CyberPulse(TM) Advisory Panel. Research was conducted in April 2007. The overall sampling error for this survey is +/- 3% at the 95% level of confidence.
SOURCE Pork Information Bureau | |
|
| | | View similar articles: | | |
| | | |
|
 | People who viewed this article were also interested in |  | |  |
|