Great Grilling, Y’all
As an Emmy-award winning host of two Food Network cooking shows, the author of seven cookbooks, and owner of two successful restaurants, Paula Deen knows a little something about grilling.
And to take grilling from good to great, Paula likes to go beyond the usual hamburgers, hot dogs and chips and serve up more sophisticated flavors. “My new smoked chops by Smithfield have great smokehouse flavor and can be ready to eat in just a few minutes,” she says. “And grilled pork tenderloins are so delicious and so easy!”
Some cuts of pork, including pork cutlets, tenderloins and center-cut pork chops, are as lean or leaner than chicken. And many chefs and food critics recommend pork for its delicious flavor and versatility, as long as it isn’t overcooked.
Paula has a few tips and some recipes to help you take your next cookout from good to great.

Grilling Do’s and Don’ts
-Do: Have two sets of utensils ready when you are cooking poultry and meats – one to handle raw food and one to handle cooked.
-Don’t: Transfer cooked food to the same platter on which you brought the raw food to the grill, unless you have lined the platter with waxed paper, foil or plastic wrap to hold the raw food. Throw the liner away before you transfer cooked food to the platter.
-Do: Take the guesswork out of checking for doneness by using an instant-read meat thermometer.
-Don’t: Cut into the meat to check for doneness; you will lose flavorful juices.
-Do: Trim excess fat from meats to make cleanup easier and reduce the chance of flare-ups. You’ll only need to leave about 1/4 inch of fat or less to flavor the meat. Remove as much fat from chicken pieces as possible, lifting the skin and cutting if off with scissors.
-Don’t: Flatten pork chops, burgers and steaks with the spatula; it will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

Method Matters
No matter what size your grill is, the method of cooking you use is what really matters. The direct method means that food is placed directly above the heat on the cooking grate. Direct grilling is used for cooking foods that take less than 25 minutes, such as thin pork chops, sausages, kabobs, steaks and most vegetables. Direct grilling is also necessary to sear foods, creating that crisp, caramelized texture where the food hits the cooking grate.
Indirect cooking uses reflected heat to cook; foods are placed away from the heat source. A combination of both is used for foods that need searing above direct heat, then longer, slower cooking over indirect heat. Indirect grilling is used for larger cuts of food that require 25 minutes or more of grilling time, and for foods that would dry out or scorch if exposed directly to the heat source.

Grilled TenderloinGrilled Tenderloin With Blackberry and Caramelized Onion Sauce
A quick and beautiful dish with a wonderful union of flavors.
Servings: 4
Cooking Time: 25 Minutes
1     pound Smithfield Golden Rotisserie
Marinated Pork Tenderloin
3     tablespoons butter
1     small Vidalia onion, thinly sliced
1/2     teaspoon salt
1/4     teaspoon ground black pepper
3     tablespoons blackberry jam
1/2     cup red wine
2     tablespoons balsamic vinegar
1/2     cup chopped cherry tomatoes
1/2     cup frozen blackberries, room
temperature
Rub tenderloins with salt and pepper. Grill over medium fire for 12 to 15 minutes, rolling every 3 to 4 minutes. Allow to stand for 5 minutes before serving. While tenderloin is cooking, begin sauce. In large skillet over medium-high heat, melt 2 tablespoons butter. Add onions, salt and pepper and cook until onions are golden, about 15 minutes. Add jam, wine, balsamic vinegar and tomatoes and bring to a boil. Remove from heat. Toss in blackberries. Carve resting tenderloin into 1/2-inch slices and serve with sauce.

Fresh Summer Berry Parfaits Fresh Summer Berry Parfaits
Fresh berries make a colorful, delicious and healthful dessert.
Servings: 4
Preparation Time: 20 minutes
4     cups lemon yogurt
4     tablespoons honey
1/2     teaspoon cinnamon
2     cups fresh strawberries, sliced
1     cup blackberries
3     cups raspberries, divided
4     kiwis, peeled and sliced
2     cups banana crunch-style cereal or granola
Fresh mint leaves for garnish
Combine yogurt, honey and cinnamon in small bowl. Combine strawberries, blackberries and 1 cup raspberries in medium bowl.
For each parfait, choose a beautiful glass and begin with a layer of berries in the bottom. Top with cereal and then yogurt mixture. For the second layer, start with a layer of sliced kiwi. Top with berries, cereal and then yogurt mixture. Using the reserved 2 cups of raspberries, finish the parfait with a layer of raspberries with pointed ends facing up.
Garnish with a mint leaf if desired.

BLT Dip BLT Dip
This wonderful layered dip is as good and easy as it sounds.
Servings: 8
Cooking Time: 10 Minutes
1     pound Smithfield Bacon, cooked crisp
and crumbled
1     cup mayonnaise
1     cup sour cream
Iceberg lettuce, shredded
2     large vine-ripe tomatoes, diced
Sea salt bagel chips
Combine mayonnaise and sour cream in small bowl. When well mixed, cover and refrigerate until serving time. When ready to serve, layer ingredients in large serving bowl by placing one layer of mayonnaise mixture, then a layer of lettuce, tomatoes and bacon. Repeat layering as desired. Serve with bagel chips.


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