Is your thermometer accurate? If you don’t already use a thermometer when you are cooking proteins, you should start!

Is your thermometer accurate?

If you are currently using a thermometer and you have not re-calibrated it in a while, you may want to. Thermometers are not all created equal and sometimes they lose their accuracy. Check your thermometer’s manual for re-calibration tips.

A quick accuracy check is the ice water method. Fill a glass with ice and add cold water. Immerse the probe of your thermometer into the ice water, stirring it without touching the sides or bottom of the cup. Within a few short minutes, the thermometer should reach 0 degrees C or 32 degrees F.

*Note: Some digital thermometers will have a reset button.

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Have you ever used a seasoning paste when prepping your pork? Pitmaster Melissa Cookston suggests giving it a try. Seasoning pastes, made by mixing seasoning blends and olive oil, are amazing when smoking pork loins or grilling pork tenderloins. The paste will allow you to fully rub the exterior and the oil helps the seasoning adhere to the meat.

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Chef Jean Paul Bourgeois gave us the inside scoop on how to use yogurt as the perfect pork marinade. Yogurt combined with dry spice or mixed with fresh herbs, black pepper and lemon juice make exceptional marinades for almost every kind of pork cut.

Probiotic enzymes break down protein structures while adding a touch of tartness, and the fat of the yogurt is a great adhesive for different flavors while adding a richness and moisture through the cooking process.

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Marinades can generally be made ahead. When your are going to marinate pork, pitmaster Melissa Cookston recommends you make sure to take into account the effect you are looking for in the meat, such as tenderness, flavor or cooking yield when preparing your marinade.

Pork, as with all meat, generally benefits from a longer marination time. Set a reminder on your phone to help you remember when to put the pork in the marinade for delicious flavor and tender pork.

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Fruit, especially pears, pair well with pork.

Pair Pork with Fruit

Fruit can be interchanged on almost any pork recipe to add unique flavor profiles.

For a simple roast dish, pitmaster Melissa Cookston suggests trying peaches, apricots, pears, apples, or even berries for amazing flavor.

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Did you know that a dull knife is more likely to cut you than a sharp one? It’s a fact!

Use Sharp Knives

This is your friendly reminder from Brooke and Brad at The Shed Barbeque and Blues Joint to sharpen your knives.

Take a moment to sharpen your knives. You will feel that your grip and pressure becomes lighter, giving you more control and ease of cutting.

Also, when trimming proteins such as pork, your knife will slice delicately and not tear through your meat.

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Injecting pork adds flavor throughout the meat and helps to retain moisture during the cooking process, especially for larger pork cuts like the pork shoulder butt.

How to Inject Pork

Inject the pork before you season the outside to prevent your herbs and spices from running off.

Before injecting, place the pork on a baking sheet to avoid making a mess. Insert the needle all the way into the pork and slowly pull it out while pushing the liquid into the meat. Repeat this several times, using approximately one cup of injection per pork butt.

It’s normal for some of the injection liquid to come out of the pork during this process, so don’t worry if this happens.

Use injection flavors that complement your meal. Apple juice and basic additions, like salt and sugar, are good for barbecue and shouldn’t compete with the seasonings you use on the outside of the meat.

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