“Do you belong to the cremation school of outdoor cookery, or are you a peaceful, law-abiding slow griller of meat? Walk down the streets of any town, large or small, on a summer evening when dinner is cooking in many a patio and back garden, and the smell of the scented smoke that wafts on the air will give you an idea of how good the various outdoor chefs are. While some are grilling their meat to juicy, mouth-watering tenderness, others are merely shrinking it to a charred, hard hunk that would be shunned by anyone with a decent palate.
Grilling, broiling, barbequing — whatever you want to call it — is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach. For while barbequing is a very old and primitive way of cooking, it is also one of the most appetizing methods of dealing with meat known to man, and it deserves to be done with some semblance of technique, accuracy, and care.”
— James Beard, from Beard on Food
We’re sure that most of you reading have excellent technique when it comes to grilling. You cook your pork slowly, with the care it deserves, and with joy.
If so, you’ll probably want to know about this pork contest we’ve been asked to tell you about.
Could you be the Next Pork Personality?
If so, simply make a two-minute video showing off your tips and tricks and submit it through this website here.
What happens if you’re a finalist? A trip to New York (along with a guest) in October 2009, to grill side by side with other finalists and Food Network star Guy Fieri. All expenses paid. And if you win? $5,000.
Not bad.
If you’re a finalist, you also win a new Char-Broil grill, grilling accessories, airfare, and accommodations for two nights. And bragging rights with all your neighbors.
We can’t enter this contest, of course. But you can.
Just make a video no longer than 2 minutes (and no bigger than 10 MB). Entertain the judges with your personality and inform them with your pork knowledge. And turn it all in before 11:59 pm ET on August 31st, 2009. (Best not to wait until that day, however. Go start filming now.)
To read all the rules and enter the contest, please visit this website.
And please, avoid that charred, hard hunk Beard was writing about. Tender, juicy pork. That’s what you want.
{ 1 comment… read it below or add one }
my husband is a grilling whiz, I am working on getting him to submit. One thing I have to say is that I tip my hat to the Pork Board, because they really ‘get’ the whole social media thing in a big way for their marketing. Good for them!