Hatfield and Grilling: The Perfect Partnership
For over a century folks have gotten fired-up over the delicious flavor of products from Hatfield Quality Meats. The secret to this popular pairing is the mild flavor and the versatility of Hatfield pork. It provides the perfect complement for the smoky, sharp flavors imparted by grilling. And because Hatfield’s pork marries well with a wide range of seasonings and offers so many different cuts to choose from - from lean loin roasts to racks of hearty ribs - there are endless options to suit any occasion.

The National Pork Board has developed a helpful cooking chart that lists the recommended grilling method for the most popular cuts of pork, as well as suggested end temperatures and cooking times.

Grilling Tips

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.

Playing It Safe
To 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.

A Family Affair
Grilling Hatfield products is 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 resealable 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 table-cloth to placing plates and arranging the plastic utensils.

Hot Dog! A Fourth of July celebration just wouldn’t be complete without this deliciously American tradition. And just as we celebrate our cultural diversity, Hot Dogs have become a statement of individuality. Every region of the country has their favorite toppings as do most Americans! Here’s another idea that’s a twist to the traditional hot dog, inspired by the traditional "Completo" as they are enjoyed in Chile. Grilling Recipes
		All Star Beef Chili Franks Chili Sauce 3/4 pound ground beef 1 cup chopped onion 1 8-ounce can tomato sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon brown sugar 8 Hatfield Beef Franks, grilled 8 hot dog buns, split and lightly toasted Cheddar cheese, shredded, optional In a medium skillet, over medium heat, brown beef and onions, breaking up beef into small pieces. Drain fat from skillet. Reduce heat to low.  Stir in tomato, Worcestershire and hot pepper sauces, chili powder, salt and pepper and sugar. Simmer for about 10 to 12 minutes, stirring occasionally. Place grilled Hatfield Beef franks into toasted buns. Ladle 1/4 cup chili sauce over each hot dog.  If desired, top with cheese. Serves 8
		Herb-Crusted Mediterranean Hatfield Pork Tenderloin 1 pound Hatfield Simply Tender pork tenderloin 1 tablespoon olive oil 2 teaspoons dried oregano 3/4 teaspoon lemon pepper 3 tablespoons refrigerated mixed olive tapénade 1 ounce very finely crumbled feta cheese (about 3 tablespoons) Kitchen string Place pork on large piece of plastic wrap. Rub tenderloin with oil; sprinkle oregano and lemon pepper evenly over surface. Wrap tightly in the plastic wrap; refrigerate for 2 hours or overnight.  Prepare a medium-hot fire in grill. Unwrap pork. Make lengthwise cut through center of tenderloin. Cut to, but not through, opposite side. Open meat so it lies flat. Spread olive tapénade on half of tenderloin. Sprinkle with cheese. Fold other half of meat over to form original shape of tenderloin. Tie close with string at 1 1/2 to 2-inch intervals.  Grill tenderloin, uncovered, over direct heat for 20-25 minutes or until internal temperature reaches 155 degrees F.*, turning tenderloin over halfway during grilling. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 minutes. To serve, remove string and cut into 1/4-inch-thick slices. Serves 4
		Ham Steaks with Maple Glaze 2 fully cooked boneless Hatfield Traditional (or maple) ham steaks 3 tablespoons maple-flavored syrup 1 tablespoon soy sauce 2 crushed garlic cloves 1 teaspoon Dijon-style mustard Prepare medium-hot fire in grill. In small bowl stir together syrup, soy sauce, garlic and mustard. Grill ham directly over fire for 5-8 minutes, turning and brushing with glaze during last couple minutes of cooking. Remove ham from grill and brush with any remaining glaze. Serves 4