Trivia

Pine, spruce, or other evergreen wood should never be used for barbequing. These woods, when burning or smoking, can add harmful tar and resins to the food. Only hardwoods should be used for smoking and grilling, such as oak, pecan, hickory, maple, cherry, alder, apple, or mesquite, depending on the type of meat being cooked.

Bet you didn't know March 1st is National Pig Day! Time to celebrate the wonder, beauty and flavor of our most favorite animal.

Most cuts of pork suitable for grilling, pan grilling or pan frying may be cooked on a barbeque.

Choose pork that is cut about 1.5cm to 2cm thick. Similarly sized cubes can be cooked on skewers.

Marinating pork or brushing the meat with basting mixtures while cooking adds extra flavour. Marinades should be cooked thoroughly or discarded.

Place pork on the preheated barbeque (medium heat) and cook until the meat feels firm when pressed with tongs and the pork juices are clear.

Turn the pork once during cooking. Avoid poking or turning the meat unnecessarily with a fork as this pierces the meat and releases juices, making the meat dry