| There are two ways to grill pork based on the size of the cut: |
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- Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
- Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.
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| COOKING BASICS: |
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Direct Heat
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- Arrange hot coals evenly on the fire grate of the grill or use all gas burners.
- Place pork directly above the heat source.
- Follow suggested cooking times, turning once during cooking.
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Indirect Heat
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- Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go.
- Place pork on the grill so it is not directly over any coals or gas burners and close grill hood.
- Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.
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