DES MOINES, Iowa — Now that football season is here, sideline chefs are suiting up for the time-honored tradition of tailgating. To make sure the action off the field matches the excitement on the field, celebrity chef Michael Symon and America's pork producers are helping football fanatics sizzle with winning pork tips and flavorful recipes.
Whether gametime lineups call for grilled favorites like brats, chops and ribs, or crowd-pleasing, make-and-take all-stars, like pulled pork or ground pork meatballs, pork is the must-have ingredient on this season's roster.
"Pork is a great protein to cook for lots of reasons – every cut tastes great and it's extremely versatile," said Symon. "I actually love to layer pork on pork – it adds texture to the dish and provides even more depth of flavor. That's a huge reason why I'm such a pork fan – you can use various cuts on their own or combine them into one fantastic dish."
For example, Symon's Porky Burger, combines three great recipes into one. Have the pulled pork or burger on its own, or unite them to make one mouthwatering masterpiece.
Game-Changing Recipes
Nothing fires up pre-gamers quite like the scent of juicy pork brats or mouthwatering chops drifting through the air. To ensure that you're the MVP at the next tailgate, try some of Symon's sensations:
•Porky Burger – A flavor explosion made up of layers of tender pork, this "3-in-1" recipe can't be missed. Have the succulent pulled pork or burger on their own, or combine them with gruyere, zesty onions and cilantro to score even more pre-game points.
•Beer-Braised Pork Brats with Cabbage-Apple Caraway Salad – Along with its crowd-pleasing value, pork pairs perfectly with a wide range of flavors. Here, Symon creates extra sizzle by uniting the sweet and savory traits of apple, cabbage, mustard and bourbon – touchdown!
A Page From Symon's Playbook
From stadium parking lots to living room game-day headquarters at home, pork is the starting quarterback for this season's gridiron gatherings. Kick off the season by running some of the tips that fill up Symon's playbook. Try this two-tip conversion:
•Always try to beat the heat: The temperature of your food is just as important as the game-day forecast. Keep cold food at 40 degrees or lower and hot food at 140 degrees and above to keep everyone happy and healthy.
•Don't sideline the liquid: After you've braised your pork, don't forget to save the cooked liquid for later. It can be strained and used to make gravy or added as a flavorful base for hearty soups and stews.
For more information
To intercept more information, include mouthwatering recipes for the football season, a FREE brochure filled with tips on preparing the go-to protein and videos for how to celebrate the season with pork, visit www.TheOtherWhiteMeat.com. Don't forget to find us on Facebook.com/TheOtherWhiteMeat and @AllAboutPork on Twitter.
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. 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.
Source: National Pork Board
