Des Moines, Iowa – This summer, the National Pork Board (NPB) is on a mission to add the unexpected flavor of pork to grills across America, and through its “DJ Grill Crashers” ongoing campaign is crashing BBQ celebrations and encouraging grillers to up their game with the unexpected flavor of lean, heart-healthy pork cuts. To turn up the heat in Atlanta, the NPB enlisted Hip Hop legend and pork aficionado Chubb Rock of Atlanta’s Majic 107.5 and executive chef of White Oak Kitchen & Cocktail Todd Richards, to surprise one lucky winner and 30 of her closest friends with the ultimate pork flavor takeover.
Atlanta resident and grilling enthusiast Comelamore Williams won the ultimate cookout, which not only came with having super emcee Chubb Rock and celebrity chef Todd Richards at her beckon call for a day, but also included a host of prizes including a new swanky BBQ grill, a $500 gift card from a local grocery retailer, and all the fixings needed for an unforgettable pork cookout worth more than $4,000. Plus, bragging rights among all the neighbors.
“The summer is all about grilling and pork is my favorite cut to throw on the grill,” said Chef Richards. “One easy way to get bold flavors on the grill is as simple as choosing a juicy, tender pork chop, such as the Porterhouse cut, which is one of the leanest cuts.”
Richards is one of five celebrity chefs teaming up with the NPB for its African American consumer campaign, “DJ Grill Crashers” which includes a series of ‘crashes’ (or BBQ pork flavor takeovers) across the country aimed at making pork – including inspiring recipes and tips – the center of attention.
The campaign also aims to inspire African Americans to cook and enjoy pork in more creative and healthier ways. Other chefs crashing grills this summer include: Chef Joseph Paire, executive chef of Todd Grays Watershed (Washington D.C.); Michael Bowling, owner of Hot Box “Next Level Street Food” (Charlotte); Reynold “Chef Rey” Darthard, executive chef of the Houston Rockets (Houston), and Tiffany Derry, chef and TV personality (Dallas). Together with radio personalities in their communities they are crashing cookouts and delighting fans with lean and delicious pork chop recipes and soulful side dishes.
To watch the “DJ Grill Crashers” video in Atlanta, see the link at https://youtu.be/ch22-MVZqB0
NEW AND HEALTHY RECIPES TO SPARK YOUR OWN PORK FLAVOR TAKEOVER:
These four new healthy pork chop recipes are perfect for any family gathering, and pack in sweet, spicy, savory flavors that are sure to please any crowd.
- Pina Colada Ribeye Bone-In Pork Chops – This soak-up-every-drop tropical sauce – combined with tender Ribeye chops – will bring you from the backyard to the beachside. This recipe is 180 calories and only has 7 grams of fat.
- Cider-Brined Porterhouse Pork Chops – Brushed with a maple syrup and hard apple cider glaze, these Porterhouse chops go perfect with sweet potato salad or fresh succotash. This recipe is 290 calories and only has 7 grams of fat.
- Saucy Salsa Ribeye Bone-In Pork Chops – These saucy Ribeye chops – inspired by colorful Caribbean flavors – will sizzle on your grill all summer long. This recipe is 200 calories and only has 8 grams of fat.
- Sugar & Spice New York Pork Chops – Loaded with sweet and peppery flavors, these New York boneless chops make everything nice. This recipe has 250 calories and only 7 grams of fat.
For best results, the NPB recommends cooking your pork chops to an internal temperature between 145°F and 160°F with a 3 minute rest. Use a digital thermometer to check doneness and to ensure juicy, tender chops.
To find more pork recipes that will have summer grilling tasting great, visit PorkBeinspired.com/GrillCrashers. Follow Pork Be inspired on Pinterest, Facebook, Twitter and Instagram and share photos of backyard crashes featuring delicious pork recipes using #grillpork.
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About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at http://www.pork.org.
Source: National Pork Board
