Grilling Tips

Fire Up the Grill

Great Grilling Tips Begin Here!


Direct vs. Indirect Heat: The first step before putting food on the grill is to know what type of cooking method to use. There are two basic options: direct heat, where the food is placed directly over the heat source, and indirect heat, where the food is placed on the grill rack away from the coals or gas burners. Both are appropriate when grilling pork - the determining factor is the size and shape of the cut you are cooking.

  • Direct Heat - Ideal for small cuts like kabobs, tenderloins, burgers and chops. Arrange hot coals evenly on the fire grate of the grill and use all gas burners. Place the meat directly above the heat source.

  • Indirect Heat - Good for large cuts like loin roasts, ribs, shoulder and fresh ham. Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter and place pork on the grill so it is not directly over any coals. For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

  • Ensure food safety when grilling:

  • Always thaw frozen foods in the refrigerator.

  • Wash hands with hot, soapy water before and after handling any meat products.

  • Marinate foods in the refrigerator, not at room temperature. Discard remaining marinade - do not re-use unless using to immediately baste food on the grill.

  • Never chop vegetables or salad ingredients on the same cutting board used to prepare raw meats, fish or poultry, unless board is sanitized between uses.

  • Do not use the plate used to carry raw meat to the grill for bringing cooked meat from the grill without first washing in hot, soapy water.

  • Use a meat thermometer to judge the doneness of large pork cuts. For lean, tender cuts like loin roast and tenderloin, remove pork from grill when internal temperature reaches 150-155 degrees F. (Many Hatfield pork items come packaged with convenient temperature indicators).

  • Refrigerate or freeze leftovers promptly. Never leave perishable foods at room temperature for longer than two hours.

  • Thoroughly wash all utensils, containers, cutting boards and work surfaces in hot, soapy water.

  • Make it a Family Affair: Grilling Hatfield products are a fun activity that can bring the family together. There’s something about grilling that gathers a crowd. According to a recent survey by the National Pork Board (NPB), 67% of American families with kids at home use the grill at least once a week during peak grilling season. And while you should be careful to keep small children away from the hot grill, there are plenty of ways to get them involved:

  • Let kids add salt, pepper and other favorite spices to ground pork, mix it up and shape into patties for burgers. Teach little hands safe food handling by making sure everyone washes their hands before and after handling the raw meat.

  • Marinate pork chops by tossing chops and Italian dressing in a re-sealable bag and let little ones really shake things up.

  • Assign each child a role in setting the picnic table, from laying out the colorful paper tablecloth to placing plates and arranging the plastic utensils.

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